I. Etaio

发表

Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses

F. J. Pérez-Elortondo, P. F. Gil, L. Zabaleta, 2016 .

Including aspects of sustainability in the degree in Human Nutrition and Dietetics: An evaluation based on student perceptions

M. Bustamante, I. Etaio, V. Navarro, 2020 .

Does consumer liking fit the sensory quality assessed by trained panelists in traditional food products? A study on PDO Idiazabal cheese

F. J. Pérez-Elortondo, M. Ojeda, I. Etaio, 2018 .

Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses

F. J. Pérez-Elortondo, D. Valentin, C. Dacremont, 2021 .

Characterization of the fatty acid composition of lamb commercially available in northern Spain: Emphasis on the trans-18:1 and CLA content and profile.

I. Etaio, L. Barron, N. Aldai, 2016, Meat science.

Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations.

F. J. Pérez-Elortondo, P. Schlich, I. Etaio, 2016, Journal of the science of food and agriculture.

A theory-based randomized controlled trial in promoting fruit and vegetable intake among schoolchildren: PROFRUVE study

I. Etaio, M. Portillo, V. Rodríguez, 2020, European Journal of Nutrition.

A randomised controlled trial of a program based on the theory of planned behavior to promote fruit and vegetable intake among schoolchildren: PROFRUVE study protocol

I. Etaio, M. Portillo, V. Rodríguez, 2018, BMC Public Health.

Current status and perspectives of the official sensory control methods in protected designation of origin food products and wines

F. J. Pérez-Elortondo, R. Symoneaux, I. Etaio, 2018, Food Control.

Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines

P. Schlich, M. Albisu, M. Ojeda, 2008 .

Cross-curricular skills development in final-year dissertation by active and collaborative methodologies

Iñaki Etaio, Itziar Churruca, Diego Rada, 2018, Interact. Learn. Environ..

Sensory attribute evolution in bottled young red wines from Rioja Alavesa

P. Schlich, M. Albisu, I. Etaio, 2009 .

DEVELOPMENT OF A QUANTITATIVE SENSORY METHOD FOR THE DESCRIPTION OF YOUNG RED WINES FROM RIOJA ALAVESA

Pascal Schlich, I. Etaio, F. J. Pérez Elortondo, 2008 .

Sensory quality control for food certification: A case study on wine. Method development

J. Salmerón, I. Etaio, F. J. Pérez Elortondo, 2010 .

Improvement of sensory quality control in PDO products: An example with txakoli white wine from Bizkaia

Marta Albisu, J. Salmerón, I. Etaio, 2012 .

Evaluation of sensory quality of calf chops: a new methodological approach.

P. F. Gil, I Etaio, P F Gil, 2013, Meat science.

SUSTAINABILITY AND SOCIAL RESPONSIBILITY IN THE DEGREE IN HUMAN NUTRITION AND DIETETICS: DEFINITION OF THE COMPETENCE AND DEVELOPMENT OF EVALUATION TOOLS

M. Bustamante, I. Etaio, V. Navarro, 2017 .

Effect of ageing time on consumer preference and sensory description of foal meat.

I. Etaio, N. Aldai, M. Sentandreu, 2020, Food research international.