Part-time grazing improves sheep milk production and its nutritional characteristics von de Renobales, M., Amores, G., Arranz, J., Virto, M., Barrón, L.J.R., Bustamante, M.A., Ruiz de Gordoa, J.C., Nájera, A.I., Valdivielso, I., Abilleira, E., Beltrán de Heredia, I., Pérez-Elortondo, F.J., Ruiz, R., Albisu, M., Mandaluniz, N.

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Food quality certification: An approach for the development of accredited sensory evaluation methods von Elortondo, F.J. Pérez, Ojeda, M., Albisu, M., Salmerón, J., Etayo, I., Molina, M.

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Sensory quality control for food certification: A case study on wine. Method development von Etaio, I., Albisu, M., Ojeda, M., Gil, P.F., Salmerón, J., Elortondo, F.J. Pérez

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Evaluation of sensory quality of calf chops: A new methodological approach von Etaio, I., Gil, P.F., Ojeda, M., Albisu, M., Salmerón, J., Pérez Elortondo, F.J.

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Improvement of sensory quality control in PDO products: An example with txakoli white wine from Bizkaia von Etaio, I., Gil, P.F., Ojeda, M., Albisu, M., Salmerón, J., Pérez Elortondo, F.J.

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Lamb rennet paste in ovine cheese (Idiazabal) manufacture. Proteolysis and relationship between analytical and sensory parameters von Bustamante, M.A, Virto, M, Aramburu, M, Barron, L.J.R, Pérez-Elortondo, F.J, Albisu, M, de Renobales, M

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O-193 Attitude of cheese consumers towards the sustainability of dairy sheep production systems von Manso, T., Pérez-Elortondo, F.J., Etaio, I., Larrasoain, L., Barrón, L.J.R., Lavín, P.

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Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour von Virto, M., Chávarri, F., Bustamante, M.A., Barron, L.J.R., Aramburu, M., Vicente, M.S., Pérez-Elortondo, F.J., Albisu, M., de Renobales, M.

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Sensory quality control for food certification: A case study on wine. Panel training and qualification, method validation and monitoring von Etaio, I., Albisu, M., Ojeda, M., Gil, P.F., Salmerón, J., Pérez Elortondo, F.J.

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Effects of seasonal changes in feeding management under part-time grazing on the evolution of the composition and coagulation properties of raw milk from ewes von Abilleira, E., Virto, M., Nájera, A.I., Salmerón, J., Albisu, M., Pérez-Elortondo, F.J., Ruiz de Gordoa, J.C., de Renobales, M., Barron, L.J.R.

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Volatile composition and sensory properties of industrially produced Idiazabal cheese von Barron, Luis Javier R., Redondo, Yolanda, Aramburu, Mikel, Gil, Pilar, Pérez-Elortondo, Francisco J., Albisu, Marta, Nájera, Ana I., de Renobales, Mertxe, Fernández-García, Estrella

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Chemical references in sensory analysis of smoke flavourings von Ojeda, M., Bárcenas, P., Pérez-Elortondo, F.J., Albisu, M., Guillén, M.D.

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DEVELOPMENT OF A QUANTITATIVE SENSORY METHOD FOR THE DESCRIPTION OF YOUNG RED WINES FROM RIOJA ALAVESA von ETAIO, I., PÉREZ ELORTONDO, F.J., ALBISU, M., GASTON, E., OJEDA, M., SCHLICH, P.

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Sensory comparison of several cheese varieties manufactured from different milk sources von Barcenas, P, Perez Elortondo, F.J, Albisu, M

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Indigenous Lactic Acid Bacteria in Idiazábal Ewes’ Milk Cheese von Pérez Elortondo, F.J., Aldámiz Echobarria, P., Albisu, M., Barcina, Y.

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APPLICATION OF MULTIVARIATE ANALYSIS TO SENSORY CHARACTERIZATION OF EWES'MILK CHEESE von ORDOÑEZ, A.I., IBAÑEZ, F.C., TORRE, P., BARCINA, Y., PÉREZ-ELORTONDO, F.J.

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Hygienic quality of ewes' milk cheeses manufactured with artisan-produced lamb rennet pastes von Gil, Pilar F, Conde, Socorro, Albisu, Marta, Pérez-Elortondo, Francisco J, Etayo, Iñaki, Virto, Mailo, de Renobales, Mertxe

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Projective mapping in sensory analysis of ewes milk cheeses: A study on consumers and trained panel performance von Barcenas, P, Elortondo, F.J.Pérez, Albisu, M

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Consumer preference structures for traditional Spanish cheeses and their relationship with sensory properties von Bárcenas, P., Pérez de San Román, R., Pérez Elortondo, F.J., Albisu, M.

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Sensory Changes During Ripening of Raw Ewes' Milk Cheese Manufactured With and Without the Addition of a Starter Culture von BÁRCENAS, P., ELORTONDO, F.J. PÉREZ, ALBISU, M.

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