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..
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..
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.
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.