P. Torre

发表

Effect of ewe's-milk pasteurization on the free amino acids in Idiazábal cheese

F. Ibañez, A. I. Ordóñez, Y. Barcina, 1999 .

Influence of the starter culture on the microbiological and sensory characteristics of ewe's cheese

F. J. Pérez-Elortondo, M. Albisu, P. Bárcenas, 1999 .

Influence of the season on proteolysis and sensory characteristics of Idiazabal cheese.

F. Ibañez, C Mendia, F C Ibañez, 2000, Journal of dairy science.

Influence of an adjunct culture of Lactobacillus on the free amino acids and volatile compounds in a Roncal-type ewe’s-milk cheese

A. Irigoyen, M. Oneca, P. Torre, 2007 .

MONITORING TASTE PANEL EFFICIENCY DURING EVALUATION OF THE SENSORY QUALITY OF RONCAL CHEESE

F. Ibañez, A. I. Ordóñez, P. Torre, 2003 .

Free amino acids and volatile compounds in an ewe’s milk cheese as affected by seasonal and cheese-making plant variations

J. Izco, P. Torre, M. Ortigosa, 2003 .

Seasonal changes in the composition of bulk raw ewe's milk used for Idiazabal cheese manufacture

F. J. Pérez-Elortondo, M. Albisu, M. Renobales, 2001 .

Characterization of the Casein Hydrolysis of Idiazábal Cheese Manufactured from Ovine Milk

F. Ibañez, A. I. Ordóñez, Y. Barcina, 1998 .

SENSORY AND INSTRUMENTAL EVALUATIONS OF TEXTURE IN CHEESES MADE FROM OVINE MILKS WITH DIFFERING FAT CONTENTS

A. Irigoyen, F. Ibañez, A. I. Ordóñez, 2002 .

Lactococcus lactis strains from raw ewe’s milk samples from the PDO Ossau-Iraty cheese area: levels, genotypic and technological diversity

I. Arana, N. Desmasures, P. Torre, 2012 .

Comparison of dynamic headspace methods used for the analysis of the volatile composition of Spanish PDO ewe’s raw milk cheeses

M. Renobales, L. Barron, E. Fernández-García, 2005 .

Physicochemical, microbiological and sensory profiles of fermented milk containing probiotic strains isolated from kefir.

A. Abraham, G. D. De Antoni, A. Irigoyen, 2011, The Journal of dairy research.

Identification of lactic acid bacteria isolated from Roncal and Idiazábal cheeses

Y. Barcina, P. Torre, C. Arizcun, 1997 .

Use of RAPD and mitochondrial DNA RFLP for typing of Candida zeylanoides and Debaryomyces hansenii y

S. Casaregola, C. Gaillardin, A. Romano, 1996 .

Formation of Biogenic Amines in Idiazábal Ewe's-Milk Cheese: Effect of Ripening, Pasteurization, and Starter.

F. Ibañez, A. I. Ordóñez, Y. Barcina, 1997, Journal of food protection.

The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese (Cameros cheese)

S. Sanz, C. Olarte, E. González-Fandos, 2000, Journal of applied microbiology.

Effect of pasteurization and use of a native starter culture on proteolysis in a ewes’ milk cheese

Y. Barcina, P. Torre, F. Ibañez, 2000 .

Biodiversity and growth dynamics of lactic acid bacteria in artisanal PDO Ossau-Iraty cheeses made from raw ewe's milk with different starters.

M. Oneca, P. Torre, Fabienne Feutry, 2012, Food microbiology.

Influence of rennet milk-clotting activity on the proteolytic and sensory characteristics of an ovine cheese

A. Irigoyen, F. Ibañez, J. Izco, 2001 .

Characterisation of volatile flavour compounds in Roncal cheese extracted by the 'purge and trap' method and analysed by GC-MS.

Paloma Torre, J. Izco, J. M Izco, 2000 .

Microbiological, physicochemical, and sensory characteristics of kefir during storage

I. Arana, A. Irigoyen, F. Ibañez, 2005 .

Effect of pasteurization of Ewe's milk and use of a native starter culture on the volatile components and sensory characteristics of roncal cheese.

J. Izco, P Torre, M Ortigosa, 2001, Journal of dairy science.

Monitoring the sensory quality of canned white asparagus through cluster analysis.

Inés Arana, Paloma Torre, I. Arana, 2016, Journal of the science of food and agriculture.

Influence of calf or lamb rennet on the physicochemical, proteolytic, and sensory characteristics of an ewe's-milk cheese

A. Irigoyen, F. Ibañez, J. Izco, 2002 .

Effect of added enzymes on the free amino acids and sensory characteristics in Ossau–Iraty cheese

A. Irigoyen, J. Izco, Y. Barcina, 2000 .

Ripening of Ossau-Iraty cheese: determination of free amino acids by RP-HPLC and of total free amino acids by the TNBS method.

J. Izco, Y. Barcina, P. Torre, 2000 .

Evaluation of supercritical fluid extraction as sample preparation method for the study of Roncal cheese aroma

F. Ibañez, A. I. Ordóñez, Y. Barcina, 2000 .

Identification and characterization of proteolytic activity of Enterococcus spp. isolated from milk and Roncal and Idiazábal cheese.

Y. Barcina, P. Torre, C. Arizcun, 1997, International journal of food microbiology.

Sources of enterococci in Idiazábal-type cheese.

A. Irigoyen, F. Ibañez, P. Torre, 2008, International journal of food microbiology.

Sensory profile of flavor and odor characteristics in Roncal cheese made from raw ewe's milk

Paloma Torre, A. I. Ordóñez, Y. Barcina, 2002 .

Amoxicillin Gastric Retention Systems for Helicobacter pylori Treatment

J. Gisbert, S. Torrado, P. Torre, 2011 .

Comparison of free amino acids and volatile components in three fermented milks

A. Irigoyen, F. Ibañez, P. Torre, 2012 .

Effect of subclinical intramammary infection on milk quality in dairy sheep: II. Matured-pressed cheese (Manchego) produced from milk of uninfected and infected glands and from their blends

J. Saldo, G. Leitner, I. Arana, 2015 .

Microbiological and physicochemical characteristics of Cameros cheese

S. Sanz, C. Olarte, E. González-Fandos, 1999 .

Proteolytic activity of some Lactobacillus paracasei strains in a model ovine-milk curd system: Determination of free amino acids by RP-HPLC

A. Irigoyen, M. Oneca, P. Torre, 2007 .

EFFECT OF PASTEURIZATION ON THE SENSORY CHARACTERISTICS OF A EWE'S‐MILK CHEESE

Paloma Torre, F. C. Ibanez, F. Ibañez, 1999 .

Validation of capillary electrophoresis in the analysis of ewe's milk casein.

J. Izco, A. I. Ordóñez, Y. Barcina, 1999, Journal of chromatography. A.

Application of multivariate analysis to sensory characterization of Ewes' milk cheese

F. J. Pérez-Elortondo, Paloma Torre, F. C. Ibanez, 1998 .

Evaluation of the effect of rennet type on casein proteolysis in an ovine milk cheese by means of capillary electrophoresis.

A. Irigoyen, F. Ibañez, J. Izco, 2000, Journal of chromatography. A.

The evolution of free fatty acids during the ripening of Idiazábal cheese: influence of rennet type

M. T. Martínez, Y. Barcina, P. Torre, 1999 .

PCR and RAPD identification of L. plantarum strains isolated from ovine milk and cheese. Geographical distribution of strains.

A. Irigoyen, M. Oneca, P. Torre, 2003, FEMS microbiology letters.

Use of wild Lactobacillus strains in an adjunct culture for a Roncal-type cheese.

J. Izco, P. Torre, C. Arizcun, 2005, The Journal of dairy research.

Suitability of a new mixed-strain starter for manufacturing uncooked raw ewe's milk cheeses.

I. Arana, P. Torre, F. J. Pérez Elortondo, 2016, Food microbiology.

Effect of the activity levels of the added proteolytic enzyme mixture on free amino acids in ripening Ossau-Iraty cheese.

A. Irigoyen, J. Izco, Y. Barcina, 2000, Journal of chromatography. A.

Preparation, Dissolution and Characterization of Praziquantel Solid Dispersions

S. Torrado, P. Torre, S. Torrado, 1999 .

Effect of lactobacillus adjunct cultures on the microbiological and physicochemical characteristics of Roncal-type ewes'-milk cheese.

A. Irigoyen, M. Oneca, P. Torre, 2006, Food microbiology.

Influence of different technological parameters in the evolution of pH during fermentation of kefir

A. Irigoyen, F. Ibañez, P. Torre, 2003 .

An international ring trial for the sensory evaluation of raw ewes’ milk cheese texture

Paloma Torre, Pierre Lavanchy, Marta Albisu, 2007 .

Optimization of indirect parameters which affect the extractability of volatile aroma compounds from Idiazabal cheese using analytical supercritical fluid extractions (SFE)

F. Ibañez, Y. Barcina, P. Torre, 1999 .