引用次数
引用: 1,013
H-指数: 18
I10-指数 : 21
出版物: 44
Coagulating and lipolytic activities of artisanal lamb rennet pastes
MARIAN BUSTAMANTE , FELISA CHÁVARRI , ARANTZA SANTISTEBAN , GERARDO CEBALLOS
Journal of Dairy Research 67 ( 3) 393 -402
44
2000
Expression of Plant Flavor Genes in Lactococcus lactis
Igor Hernández , Douwe Molenaar , Jules Beekwilder , Harro Bouwmeester
Applied and Environmental Microbiology 73 ( 5) 1544 -1552
37
2007
Valorisation of fruit and vegetable discards by fungal submerged and solid-state fermentation for alternative feed ingredients production.
Igor Hernández , Jone Ibarruri , Marta Cebrián
Journal of Environmental Management 281 111901
20
2021
Bacteriophages against Serratia as Fish Spoilage Control Technology
Igor Hernández
Frontiers in Microbiology 8 449 -449
5
2017
Lipolysis, proteolysis and sensory properties of ewe's raw milk cheese (Idiazabal) made with lipase addition
Igor Hernández , Luis Javier R. Barrón , Mailo Virto , Francisco J. Pérez-Elortondo
Food Chemistry 116 ( 1) 158 -166
29
2009
Quality changes of Atlantic horse mackerel fillets (Trachurus trachurus) packed in a modified atmosphere at different storage temperatures
Begoña Alfaro , Igor Hernández , Lander Baliño-Zuazo , Alejandro Barranco
Journal of the Science of Food and Agriculture 93 ( 9) 2179 -2187
35
2013
Modelling the effect of the temperature and carbon dioxide on the growth of spoilage bacteria in packed fish products
Begoña Alfaro , Igor Hernández , Yvan Le Marc , Carmen Pin
Food Control 29 ( 2) 429 -437
37
2013
Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase addition.
Luis JR Barron , Igor Hernández , Ainhoa Bilbao , Cristian E Flanagan
Journal of Dairy Research 71 ( 3) 372 -379
20
2004
Solid State Fermentation of Brewer’s Spent Grain Using Rhizopus sp. to Enhance Nutritional Value
Jone Ibarruri , Marta Cebrián , Igor Hernández
Waste and Biomass Valorization 10 ( 12) 3687 -3700
10
2019
Rhizopus oryzae as Fermentation Agent in Food Derived Sub-products
Jone Ibarruri , Igor Hernández
Waste and Biomass Valorization 9 ( 11) 2107 -2115
24
2018
Uses of Rhizopus oryzae in the kitchen
Igor Cantabrana , Ramón Perise , Igor Hernández
International Journal of Gastronomy and Food Science 2 ( 2) 103 -111
19
2015
Novel Vibrio spp. Strains Producing Omega-3 Fatty Acids Isolated from Coastal Seawater.
Mónica Estupiñán , Igor Hernández , Eduardo Saitua , M. Elisabete Bilbao
Marine Drugs 18 ( 2) 99
8
2020
Assessment of industrial lipases for flavour development in commercial Idiazabal (ewe's raw milk) cheese
Igor Hernández , Mertxe de Renobales , Mailo Virto , Francisco J. Pérez-Elortondo
Enzyme and Microbial Technology 36 ( 7) 870 -879
23
2005
Determination of lipase activity in cheese using trivalerin as substrate
Ingemar Svensson , Igor Hernández , Mailo Virto , Mertxe de Renobales
International Dairy Journal 16 ( 5) 423 -430
15
2006
Valorization of cheese whey and orange molasses for fungal biomass production by submerged fermentation with Rhizopus sp.
Jone Ibarruri , Igor Hernández
Bioprocess and Biosystems Engineering 42 ( 8) 1285 -1300
5
2019
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
Gorka Santamarina-García , Gustavo Amores , Emma López de Armentia , Igor Hernández
Animals 12 ( 22) 3224
1
2022
Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese
Gorka Santamarina-García , Gustavo Amores , Igor Hernández , Lara Morán
Current Research in Food Science 6 100425 -100425
13
2023
Antibiotics in dairy production: where is the problem?
Mailo Virto , Gorka Santamarina-García , Gustavo Amores , Igor Hernández
Dairy 3 ( 3) 541 -564
53
2022
Characterization of microbial shifts during the production and ripening of raw Ewe milk-derived idiazabal cheese by high-throughput sequencing
Gorka Santamarina-García , Igor Hernández , Gustavo Amores , Mailo Virto
Biology 11 ( 5) 769 -769
5
2022
Cross-sectional, commercial testing, and chromatographic study of the occurrence of antibiotic residues throughout an artisanal raw milk cheese production chain
Gorka Santamarina-García , Gustavo Amores , Nagore Gandarias , Igor Hernández
Food Chemistry 442 138445 -138445
2
2024