Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese

por Santamarina-García, Gorka, Amores, Gustavo, Hernández, Igor, Morán, Lara, Barrón, Luis Javier R., Virto, Mailo
Publicado 2022

Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed

por Beldarrain, Lorea R., Morán, Lara, Sentandreu, Miguel Ángel, Insausti, Kizkitza, R. Barron, Luis Javier, Aldai, Noelia
Publicado 2021

Characterisation of the volatile profile of microalgae and cyanobacteria using solid-phase microextraction followed by gas chromatography coupled to mass spectrometry

por Moran, Lara, Bou, Gemma, Aldai, Noelia, Ciardi, Martina, Morillas-España, Ainoa, Sánchez-Zurano, Ana, Barron, Luis Javier R., Lafarga, Tomas
Publicado 2022

Does Finishing at Pasture Influence the Colour of Muscle from Suckler Bulls and Can Colour Be Used to Authenticate Their Pre-Slaughter Diet?

por Moloney, Aidan P., O’Riordan, Edward G., McGee, Mark, Picard, Brigitte, Monahan, Frank J., Moran, Lara, Cama-Moncunill, Raquel
Publicado 2022

The Colour, Composition and Eating Quality of Beef from Late- or Early-Maturing Suckler Bulls Finished at Pasture with or without Concentrate Supplementation

por Moloney, Aidan P., Wilson, Shannon S., Siphambili, Sibhekiso, Moran, Lara, O’Riordan, Edward G., O’Sullivan, Maurice G., Kerry, Joseph P., Monahan, Frank J., McGee, Mark
Publicado 2022

Suckler Bulls Slaughtered at 15 Months of Age: Effect of Different Production Systems on the Fatty Acid Profile and Selected Quality Characteristics of Longissimus Thoracis

por Moran, Lara, Wilson, Shannon S., McElhinney, Cormac K., Monahan, Frank J., McGee, Mark, O’Sullivan, Maurice G., O’Riordan, Edward G., Kerry, Joseph P., Moloney, Aidan P.
Publicado 2019