Corrigendum to “Cross-sectional, commercial testing, and chromatographic study of the occurrence of antibiotic residues throughout an artisanal raw milk cheese production chain” [Food Chem. 442 (2024) 138445] (Food Chemistry (2024) 442, (S0308814624000931), (10.1016/j.foodchem.2024.138445)).Santamarina-García, G., Amores, G., Gandarias, N., Hernández, I., Virto, M.. FOOD CHEMISTRY, 445, 0-0. 2024 Cross-sectional, commercial testing, and chromatographic study of the occurrence of antibiotic residues throughout an artisanal raw milk cheese production chain.Santamarina-García, G., Amores, G., Gandarias, N., Hernández, I., Virto, M.. FOOD CHEMISTRY, 442, 0-0. 2024 Phenotypic and genotypic characterization of antimicrobial resistances reveals the effect of the production chain in reducing resistant lactic acid bacteria in an artisanal raw ewe milk PDO cheese.Santamarina-García, G., Amores, G., Llamazares, D., Hernández, I., Javier R. Barron, L., Virto, M.. FOOD RESEARCH INTERNATIONAL, 187, 0-0. 2024 Shotgun metagenomic sequencing reveals the influence of artisanal dairy environments on the microbiomes, quality, and safety of Idiazabal, a raw ewe milk PDO cheese.Santamarina-García, G., Yap, M., Crispie, F., Amores, G., Lordan, C., Virto, M., Cotter, P.D.. MICROBIOME, 12, 0-0. 2024 Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese.Santamarina-García, G., Amores, G., Hernández, I., Morán, L., Barrón, L.J.R., Virto, M.. Current Research in Food Science, 6, 0-0. 2023 Normal-Fat vs. High-Fat Diets and Olive Oil vs. CLA-Rich Dairy Fat: A Comparative Study of Their Effects on Atherosclerosis in Male Golden Syrian Hamsters.Berriozabalgoitia, A., Ruiz de Gordoa, J.C., Amores, G., Santamarina-Garcia, G., Hernández, I., Virto, M.. Metabolites, 13, 0-0. 2023 Intsektuak, etorkizuneko elikadura?.AMORES OLAZAGIRRE, GUSTAVO, VIRTO LEKUONA, MAILO.
Ekaia, 44, 273-290. 2023
Antibiotics in Dairy Production: Where Is the Problem?.Virto, M., Santamarina-García, G., Amores, G., Hernández, I.. Dairy, 3, 541-564. 2022 Sustainable, carbonated, non-alcoholic beverages using leftover bread.Massa, A., Axpe, E., Atxa, E., Hernández, I.. International Journal of Gastronomy and Food Science, 30, 100607-0. 2022 Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese.Santamarina-García, G., Amores, G., López de Armentia, E., Hernández, I., Virto, M.. ANIMALS, 12, 0-0. 2022 
