Publicaciones: Control de calidad sensorial (paneles entrenados)
- M. Ojeda, I. Etaio, P.F. Gil, M. Albisu, J. Salmerón, F.J., Pérez Elortondo (2015). Sensory quality control of cheese: going beyond the absence of defects. Food Control, 51, 371-380.
- F.J. Pérez Elortondo, M. Ojeda, M. Albisu, J. Salmerón, I. Etaio, M. Molina (2007). Food quality certification: an approach for the development of accredited sensory evaluation methods. Food Quality and Preference, 18, 425-439.
- I. Etaio, P.F. Gil, M. Ojeda, M. Albisu, J. Salmerón, F.J. Pérez Elortondo (2012). Improvement of sensory quality control in PDO products: an example with txakoli white wine from Bizkaia. Food Quality and Preference, 23, 138-147.
- I. Etaio, M. Albisu, M. Ojeda, P.F. Gil; J. Salmerón, F.J. Pérez Elortondo (2010). Sensory quality control for food certification: A case study on wine. Panel training and qualification, method validation and monitoring. Food Control, 21,542-548.
- I. Etaio, M. Albisu, M. Ojeda, P.F. Gil; J. Salmerón, F.J. Pérez Elortondo (2010). Sensory quality control for food certification: A case study on wine. Method development. Food Control, 21, 533-541.
- Etaio, I., Gil, P.F., Ojeda, M., Barron, L.J.R., Pérez Elortondo, F.J. (2017). Assessment of sensory quality of calf chops with different fat cover using a specific sensory method by a trained panel. Czech Journal of Food Sciences, 35, 392-400.
- I. Etaio, P.F. Gil, M. Ojeda, M. Albisu, J. Salmerón, F.J. Pérez Elortondo (2013). Evaluation of sensory quality of calf chops: a new methodological approach. Meat Science, 94, 105-114.
- Pérez-Elortondo, F.J., Symoneaux, R., Etaio, I., Coulon-Leroy, C., Maitre, I., Zannoni, M. (2018). Current status and perspectives of the official sensory control methods in Protected Designation of Origin food products and wines. Food Control, 88, 159-168.
