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Aldai N; de Renobales M; Barron LJR; Kramer JKG
Invited Review: What are the trans fatty acids issues in foods after discontinuation of industrially produced trans fats? Ruminant products, vegetable oils, and synthetic supplements
European Journal of Lipid Science and Technology,
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Amores G; Valdivielso I; Virto M; Salazar A; Vera R; Aguilar C; de Renobales M; Barron LJR
Lipid and volatile fractions of hard and semi-hard farmhouse sheep milk cheeses from Chile
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de Renobales M; Virto M; Barron LJR
Rennets and sensory characteristics of traditional cheeses
Handbook of Cheese in Health: Production, Nutrition and Medical Sciences, Preddy V., Patel V., Watson R.R. (Arg), Wageningen Academic Publisher, Wageningen, The Netherlands,
2013;
9789086862115
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Etaio I, PF Gil, M Ojeda, M Albisu, J Salmerón, FJ Pérez-Elortondo
Evaluation of sensory quality of calf chops: A new methodology approach
Meat Science,
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Han C; Vinsky M; Aldai N; Dugan MER, McAllister TA; Li C
Association analyses of DNA polymorphisms in bovine SREBP-1, LXRα, FADS1 genes with fatty acid composition in Canadian commercial crossbred beef steers
Meat Science,
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Morán L; Giráldez FJ; Panseri S; Aldai N; Biondi PA; Jordán MJ; Andrés S
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