Lactiker-Línea Nutrición y Salud

Líneas de investigación

  • Calidad nutricional, tecnológica y sensorial de alimentos de origen animal.
  • Propiedades nutricionales de los productos lácteos. Influencia de su ingesta en el riesgo de padecer enfermedades cardiovasculares y diabetes.

Miembros del equipo

MARÍA DOLORES VIRTO LEKUONA

Facultad de Farmacia

GUSTAVO AMORES OLAZAGIRRE

Facultad de Farmacia

Producción científica

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. 2022
DOI: 10.1016/J.IJGFS.2022.100607
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, . 2022
DOI: 10.3390/ANI12223224
Antibiotics in Dairy Production: Where Is the Problem?.
Virto, M., Santamarina-García, G., Amores, G., Hernández, I..

Dairy, 3, 541-564. 2022
DOI: 10.3390/DAIRY3030039
Dietary fatty acid metabolism: New insights into the similarities of lipid metabolism in humans and hamsters.
Berriozabalgoitia, A., Ruiz de Gordoa, J.C., Amores, G., Virto, M..

Food Chemistry: Molecular Sciences, 4, . 2022
DOI: 10.1016/J.FOCHMS.2021.100060
Characterization of Microbial Shifts during the Production and Ripening of Raw Ewe Milk-Derived Idiazabal Cheese by High-Throughput Sequencing.
Santamarina-García, G., Hernández, I., Amores, G., Virto, M..

BIOLOGY-BASEL, 11, . 2022
DOI: 10.3390/BIOLOGY11050769
The Sum of Plasma Fatty Acids iso16:0, iso17:0, trans11-18:1, cis9, trans11-CLA, and cis6-18:1 as Biomarker of Dairy Intake Established in an Intervention Study and Validated in the EPIC Cohort of Gipuzkoa.
Berriozabalgoitia A, Gordoa JCR, Renobales M, Amores G, Barron LJR, Amiano P, Dorronsoro M, Perea Z, Virto M.

Nutrients, 13, . 2021
DOI: 10.3390/nu13020702
Short communication: To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms?.
Amores G, Pérez-Elortondo FJ, Albisu M, Barron LJR.

JOURNAL OF DAIRY SCIENCE, 104, 301-307. 2021
DOI: 10.3168/jds.2020-18358
La microbiota del queso y su importancia funcional.
Gorka Santamarina-García, José M. Fresno, Mailo Virto, Gustavo Amores, Gustavo Amores.

Revista Espanola De Nutricion Comunitaria-Spanish Journal Of Community Nutrition, 26, 248-256. 2020
DOI: 10.14642/RENC.2020.26.4.5344