Search Results - "Nájera, A.I."

Part-time grazing improves sheep milk production and its nutritional characteristics by 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.

“…► Part-time grazing with low indoor concentrate supplementation. ► 30% increase in milk production with no change in gross composition. ► Highest milk…”
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Characterisation of intramuscular, intermuscular and subcutaneous adipose tissues in yearling bulls of different genetic groups by Aldai, N., Nájera, A.I., Dugan, M.E.R., Celaya, R., Osoro, K.

“…Fatty acid (FA) composition of intramuscular (IM, Longissimus thoracis muscle), intermuscular (IT) and subcutaneous (SC) fat of one hundred intensively fed…”
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Effects of pH, temperature, CaCl2 and enzyme concentrations on the rennet-clotting properties of milk: a multifactorial study by Nájera, A.I, Renobales, M. de, Barron, L.J.R

“…The effects of pH, coagulation temperature, CaCl2 and enzyme concentrations on the rennet clotting properties of milk were assessed. Rennet coagulation time,…”
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N-6 and n-3 fatty acids in different beef adipose tissues depending on the presence or absence of the gene responsible for double-muscling by Aldai, N.,Servicio Regional de Investigacion y Desarrollo Agroalimentario, Villaviciosa (Spain). Area de Sistemas de Produccion Animal, Dugan, M.E.R.,Agriculture and Agri-Food Canada, Lacombe (Canada), Najera, A.I.,University of the Basque Country, Vitoria-Gasteiz (Spain). Area de Tecnologia de los Alimentos, Osoro, K.,Servicio Regional de Investigacion y Desarrollo Agroalimentario, Villaviciosa (Spain). Area de Sistemas de Produccion Animal

“…Levels of n-6 and n-3 PUFAs, including those with 20 and 22 carbon-chains, in concentrate-fed Asturiana de los Valles yearling bulls with and without the…”
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Fatty acids, vitamins and cholesterol content, and sensory properties of cheese made with milk from sheep fed rapeseed oilcake by Nájera, A I, Bustamante, M A, Albisu, M, Valdivielso, I, Amores, G, Mandaluniz, N, Arranz, J, Barron, L J R, de Renobales, M

“…The aim of the present study was to evaluate the influence of rapeseed oilcake used for feeding sheep on the content of fatty acids (FA), tocopherols,…”
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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 by 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

“…Ewe raw milk composition, rennet coagulation parameters, and curd texture were monitored throughout the milk production season in 11 commercial flocks reared…”
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Volatile composition and sensory properties of industrially produced Idiazabal cheese by 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

“…The volatile composition and sensory properties of industrially produced Idiazabal cheeses made from ewes’ raw milk (RM) or pasteurised milk (PM) and with…”
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Correlation between carcass conformation and fat cover degree, and muscle fatty acid profile of yearling bulls depending on breed and mh-genotype by Aldai, N., Nájera, A.I., Martínez, A., Celaya, R., Osoro, K.

“…The objective was to study the relationships between the actual European beef carcass classification scale, which classifies carcasses with regard to…”
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Gas–liquid chromatographic method for analysing complex mixtures of fatty acids including conjugated linoleic acids ( cis9 trans11 and trans10 cis12 isomers) and long-chain (n-3 or n-6) polyunsaturated fatty acids by Aldai, N., Osoro, K., Barrón, L.J.R., Nájera, A.I.

“…The optimisation and validation of a gas–liquid chromatographic (GLC) method using direct saponification with KOH/methanol followed by a derivatization with…”
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Effects of pH, temperature, CaCl 2 and enzyme concentrations on the rennet-clotting properties of milk: a multifactorial study by Nájera, A.I., de Renobales, M., Barron, L.J.R.

“…The effects of pH, coagulation temperature, CaCl 2 and enzyme concentrations on the rennet clotting properties of milk were assessed. Rennet coagulation time,…”
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The influence of breed and mh-genotype on carcass conformation, meat physico-chemical characteristics, and the fatty acid profile of muscle from yearling bulls by Aldai, Noelia, Murray, Brendan E., Oliván, Mamen, Martínez, Antonio, Troy, Declan J., Osoro, Koldo, Nájera, Ana I.

“…The influence of breed and mh-genotype on carcass conformation, meat physico-chemical characteristics and the fatty acid profile of muscle were studied…”
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Variations in volatile compounds and flavour in Idiazabal cheese manufactured from ewe's milk in farmhouse and factory by Barron, L.J.R, Redondo, Y, Aramburu, M, Perez-Elortondo, F.J, Albisu, M, Najera, A.I, Renobales, M. de

“…Stage of lactation, use of bulk milk or milk from individual flocks, and cheese-making in farmhouse or industrial factory are important factors affecting the…”
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Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes’ raw milk and animal rennet by Barron, Luis Javier R., Redondo, Yolanda, Flanagan, Cristian E., Pérez-Elortondo, Francisco J., Marta Albisu, Nájera, Ana I., de Renobales, Mertxe, Fernández-García, Estrella

“…Idiazabal, Manchego, Roncal and Zamorano varieties are the Spanish cheeses manufactured under Protected Denomination of Origin (PDO) from ewes’ raw milk and…”
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Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase addition by Barron, Luis J R, Hernández, Igor, Bilbao, Ainhoa, Flanagan, Cristian E, Nájera, Ana I, Virto, Mailo, Pérez-Elortondo, Francisco J, Albisu, Marta, de Renobales, Mertxe

“…This work studied the addition of an adequate lipase to enhance lipolysis reactions and the development of piquant flavour and sharp odour in Idiazabal cheese,…”
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Cheese, lipids and health by Renobales Scheifler, M. de, Ruiz de Gordoa Arróniz, J.C, Virto Lecuona, M, Rodríguez Barrón, L.J, Nájera Ortigosa, A.I., Universidad del País Vasco, Vitoria (España). Facultad de Farmacia

“…El queso aporta una variedad de nutrientes liposolubles en su fracción grasa, compuesta principalmente de triglicéridos y colesterol, y pequeñas cantidades de…”
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Changes in Triacylglycerols during the Ripening of Idiazabal Cheese by Nájera, Ana I, Barcina, Yolanda, de Renobales, Mercedes, Barron, Luis J. R

“…The changes in triglyceride (TG) composition taking place in Idiazabal cheese over a ripening period of 360 days were studied using HPLC. The partition numbers…”
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reverse-phase high-performance liquid chromatographic method for analyzing complex mixtures of triglycerides. Application to the fat fraction of an aged cheese by Najera, A.I, Perea, S, Barcina, Y, Renobales, M. de, Barron, L.J.R

“…Analysis of complex mixtures of triglycerides that span a broad range of partition numbers can entail a number of difficulties. The present study was therefore…”
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