A. Gredilla

Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

J. Fontecha, B. Olmedilla-Alonso, A. Martín-Diana, 2017, Food & nutrition research.

Development of yoghurt from ovine milk with enhanced texture and flavour properties

B. Tiwari, A. Martín-Diana, C. Asensio-Vegas, 2018 .

Prediction of Zamorano cheese quality by near-infrared spectroscopy assessing false non-compliance and false compliance at minimum permitted limits stated by designation of origin regulations.

L. Sarabia, M. L. Oca, A. Gredilla, 2012, Talanta.