Argitalpenak (10) Olaia Estrada Korta argitalpenak

2024

  1. Exploring the Role of Lactic Acid Bacteria Blends in Shaping the Volatile Composition of Fermented Dairy and Rice-Based Beverages: A Step towards Innovative Plant-Based Alternatives

    Foods, Vol. 13, Núm. 5

2023

  1. Assessment of different debittering techniques to valorize orange peel

    International Journal of Food Science and Technology, Vol. 58, Núm. 6, pp. 3040-3049

  2. Consumer perception and physicochemical characterization of a new product made from lactic acid fermented orange peels

    International Journal of Gastronomy and Food Science, Vol. 31

  3. Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials

    Foods, Vol. 12, Núm. 19

  4. Quercus robur and pyrenaica: The Potential of Wild Edible Plants for Novel Kombuchas

    Fermentation, Vol. 9, Núm. 10

2022

  1. Orange peel fermentation using Lactiplantibacillus plantarum: microbiological analysis and physico-chemical characterisation

    International Journal of Food Science and Technology, Vol. 57, Núm. 8, pp. 5542-5552

2021

  1. Characterization of salt-preserved orange peel using physico-chemical, microbiological, and sensory analyses

    LWT, Vol. 148

  2. Genome‐wide association studies of somatic cell count in the assaf breed

    Animals, Vol. 11, Núm. 6

2019

  1. Salt distribution in raw sheep milk cheese during ripening and the effect on proteolysis and lipolysis

    Foods, Vol. 8, Núm. 3

2014

  1. Listeriosis

    Albéitar: publicación veterinaria independiente, Núm. 173, pp. 12-13