ARTÍCULOS CIENTÍFICOS MÁS RELEVANTES

  • Agirre, E., Anta, A. Barron, L.J.R., 2010. airEsan: ozono mailak aurresateko sistema informatikoa. Ekaia 23, 63-73 .
  • Agirre, E., Ibarra, G., Madariaga, I., 2006. Regression and multilayer perceptron-based models to forecast hourly O3 and NO2 levels in the Bilbao area. Environmental Modelling & Software 21, 430-446.
  • Ibarra, G., Madariaga, I., Elias, A., Agirre, E., Uria, J., 2001. Long-term changes of ozone and traffic in Bilbao. Atmospheric Environment 35, 5581- 5592.
  • Ibarra, G., Elias, A., Agirre, E., Uria, J., 2001. Short-term real-time forecasting of hourly ozone, NO2 and NO levels by means of multiple linear regression modelling. Gate To Environmental Health and Science, 1-7.
  • Agirre, E., Ibarra, G., 2000. Ozonoa eta zirkulazioa Bilbon (1993-1998). Elhuyar. Zientzia eta Teknika 157, 45.
  • Agirre, E., Ibarra, G., 1999. O3, NO2 eta NO konposatuen orduz orduko mailak epe laburrera aurresateko eredu estatistikoa. Ekaia 10, 115-124.

OTROS ARTÍCULOS CIENTÍFICOS

  • Abilleira E., Virto M., Nájera A.I., Salmerón J., Albisu M., Pérez-Elortondo F.J., Ruiz de Gordoa J.C., de Renobales M., Barron L.J.R., 2010. Effects of seasonal changes in feeding management under part-time grazing on the evolution of the composition and coagulation properties of ewes’ raw milk. J. Dairy Sci. 93, 3902-3909.
  • Abilleira E., Collomb M., Schlichtherle-Cerny H., Virto M., de Renobales M., Barron L.J.R., 2009. Winter/Spring changes in fatty acid composition of farmhouse Idiazabal cheese due to different flock management systems. J. Agric. Food Chem. 57, 4746-4753.
  • Nájera A.I., Barron L.J.R. Ribeiro P., Pélissier F., Abillerira E., Pérez-Elortondo F.J., Albisu M., Salmerón J., Ruiz de Gordoa J.C., Virto M., Oregi L., Ruiz R., de Renobales M., 2009. Seasonal changes in the technological and compositional quality of ewe’s raw milks from commercial flocks under part-time grazing. J. Dairy Res. 76, 301-307.
  • Hernández I., Barron L.J.R., Virto M., Pérez-Elortondo F.J., Flanagan C., Rozas U., Nájera A.I., Albisu M., Vicente M.S., de Renobales M., 2009. Lipolysis, proteolysis and sensory properties of ewe’s raw milk cheese (Idiazabal) made with lipase addition. Food Chem. 116, 158-166.
  • Barron L.J.R., Redondo Y., Aramburu M., Gil P., Pérez-Elortondo F.J., Albisu M., Nájera A.I., de Renobales M., Fernández-García E., 2007. Volatile composition and sensory properties of industrially produced Idiazabal cheese. Int. Dairy J. 17, 1401-1414.
  • Barron L.J.R., Redondo Y., Ortigosa M., Carbonell M., García S., Torre P., de Renobales M., Fernández-García E., 2005. Comparison of dynamic headspace methods used for the analysis of the volatile composition of Spanish PDO ewes’ raw milk cheeses. Lait 85, 491-513.
  • Barron L.J.R., Redondo Y., Flanagan C.E., Pérez-Elortondo F.J., Albisu M., Nájera A.I., de Renobales M., Fernández-García E., 2005. Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes’ raw milk and animal rennet. Int. Dairy J. 15, 371-382.
  • Bustamante M.A., Virto M., Aramburu M., Barron L.J.R., Pérez-Elortondo F.J., Albisu M., de Renobales M., 2003. Lamb rennet paste in ovine cheese (Idiazabal) manufacture. Proteolysis and relationship between analytical and sensory parameters. Int. Dairy J. 13, 547-557.
  • Nájera A.I., Barron L.J.R., de Renobales M., 2003. Effect of pH, temperature, CaCl2 and enzyme concentration on the rennet clotting properties of milk: a multifactorial study. Food Chem. 80, 345-352.
  • Barron L.J.R., Fernández de Labastida E., Perea S., Chávarri F., de Vega M.C., Vicente M.S., Torres M.I., Nájera A.I., Virto M., Santisteban A., Pérez-Elortondo F.J., Albisu M., Salmerón J., Mendía C., Torre P., Ibáñez F.C., de Renobales M., 2001. Seasonal changes in the composition of bulk raw ewe’s milk used for Idiazabal cheese manufacture. Int. Dairy J. 11, 771-778.
  • Vicente M.S., Ibáñez F.C., Barcina Y., Barron L.J.R., 2001. Casein breakdown during ripening of Idiazabal cheese: influence of starter and rennet type. J. Sci. Food Agric. 81, 210-215.
  • Nájera A.I., Barcina Y. De Renobales M., Barron L.J.R., 1999. Influence of salt content on the triglyceride composition of Idiazabal cheese during ripening. Lait, 79, 527-534.
  • Nájera A.I., Barcina Y. De Renobales M., Barron L.J.R., 1999. Predicción molecular de los triglicéridos de la grasa láctea de oveja por cromatografía líquida de alta eficacia. Grasas Aceites 50, 289-297.
  • Nájera A.I., Barcina Y. De Renobales M., Barron L.J.R., 1998. Changes in triacylglycerols during the ripening of Idiazabal cheese. J. Agric Food Chem. 46, 3252-3256.
  • Nájera A.I., Barron L.J.R., Barcina Y., 1994. Changes in free fatty acids during the ripening of Idiazabal cheese: influence of brining time and smoking. J. Dairy Res. 61, 281-288.
  • González-San José M.L., Barron L.J.R., Junquera B., Robredo L.M., 1991. Application of principal component analysis to ripening indices for wine grapes. J. Food Compos. Anal. 4 , 245-255.
  • González-San José M.L., Barron L.J.R., Díez C., 1990. Evolution of anthocyanins during maturation of tempranillo grape variety (Vitis vinifera) using polynomial regression models. J. Sci. Food Agric. 51, 337-343.