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Results: 1-8 |
Results: 8
Influence of rennet milk-clotting activity on the proteolytic and sensory characteristics of an ovine cheese
Authors: Irigoyen, A Izco, JM Ibanez, FC Torre, P
Citation: A. Irigoyen et al., Influence of rennet milk-clotting activity on the proteolytic and sensory characteristics of an ovine cheese, FOOD CHEM, 72(2), 2001, pp. 137-144
Effect of pasteurization of ewe's milk and use of a native starter cultureon the volatile components and sensory characteristics of Roncal cheese
Authors: Ortigosa, M Torre, P Izco, JM
Citation: M. Ortigosa et al., Effect of pasteurization of ewe's milk and use of a native starter cultureon the volatile components and sensory characteristics of Roncal cheese, J DAIRY SCI, 84(6), 2001, pp. 1320-1330
Evaluation of the effect of rennet type on casein proteolysis in an ovine milk cheese by means of capillary electrophoresis
Authors: Irigoyen, A Izco, JM Ibanez, FC Torre, P
Citation: A. Irigoyen et al., Evaluation of the effect of rennet type on casein proteolysis in an ovine milk cheese by means of capillary electrophoresis, J CHROMAT A, 881(1-2), 2000, pp. 59-67
Effect of the activity levels of the added proteolytic enzyme mixture on free amino acids in ripening Ossau-Iraty cheese
Authors: Izco, JM Irigoyen, A Torre, P Barcina, Y
Citation: Jm. Izco et al., Effect of the activity levels of the added proteolytic enzyme mixture on free amino acids in ripening Ossau-Iraty cheese, J CHROMAT A, 881(1-2), 2000, pp. 69-79
Effect of added enzymes on the free amino acids and sensory characteristics in Ossau-Iraty cheese
Authors: Izco, JM Irigoyen, A Torre, P Barcina, Y
Citation: Jm. Izco et al., Effect of added enzymes on the free amino acids and sensory characteristics in Ossau-Iraty cheese, FOOD CONTRO, 11(3), 2000, pp. 201-207
Ripening of Ossau-Iraty cheese: determination of free amino acids by RP-HPLC and of total free amino acids by the TNBS method
Authors: Izco, JM Torre, P Barcina, Y
Citation: Jm. Izco et al., Ripening of Ossau-Iraty cheese: determination of free amino acids by RP-HPLC and of total free amino acids by the TNBS method, FOOD CONTRO, 11(1), 2000, pp. 7-11
Characterisation of volatile flavour compounds in Roncal cheese extracted by the 'purge and trap' method and analysed by GC-MS
Authors: Izco, JM Torre, P
Citation: Jm. Izco et P. Torre, Characterisation of volatile flavour compounds in Roncal cheese extracted by the 'purge and trap' method and analysed by GC-MS, FOOD CHEM, 70(3), 2000, pp. 409-417
Validation of capillary electrophoresis in the analysis of ewe's milk casein
Authors: Izco, JM Ordonez, AI Torre, P Barcina, Y
Citation: Jm. Izco et al., Validation of capillary electrophoresis in the analysis of ewe's milk casein, J CHROMAT A, 832(1-2), 1999, pp. 239-246
Risultati: 1-8 |