Francisco José Pérez Elortondo

Food quality certification: An approach for the development of accredited sensory evaluation methods

Francisco José Pérez Elortondo, M. Ojeda, M. Albisu et al. · Food Quality and Preference · 2006 · 125 citations

Agriculture, Food Science, Food Analysis +12

Projective mapping in sensory analysis of ewes milk cheeses: A study on consumers and trained panel performance

P. Bárcenas, Francisco José Pérez Elortondo, M. Albisu · Food Research International · 2004 · 92 citations

Agriculture, Dairy Science, Food Science +14

Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour

Mailo Virto, F. Chávarri, María Ángeles Bustamante et al. · International Dairy Journal · 2003 · 71 citations

Agriculture, Dairy Science, Food Science +14

DEVELOPMENT OF A PRELIMINARY SENSORY LEXICON AND STANDARD REFERENCES OF EWES MILK CHEESES AIDED BY MULTIVARIATE STATISTICAL PROCEDURES

P. Bárcenas, Francisco José Pérez Elortondo, J. Salmerón et al. · Journal of Sensory Studies · 1999 · 60 citations

Agriculture, Dairy Science, Food Science +17

Sensory quality control for food certification: A case study on wine. Method development

Iñaki Etaio, M. Albisu, M. Ojeda et al. · Food Control · 2009 · 59 citations

Agriculture, Food Science, Viticulture +17