J.M. Izco - Concepedia

Author

J.M. Izco

Also Known As

Izco, J., Izco, Jesús, J Izco, J.M Izco, J.M. Izco, Jesús Izco, Jesús M Izco, Jesús M. Izco, Jesús María Izco, Jesús Marı́a Izco

Publications

947

Citations

H-Index

Concepts

All Affiliations

Universidad Publica de Navarra California Polytechnic State University Biomedical Research Networking Center in Bioengineering, Biomaterials and Nanomedicine

About

J.M. Izco is an author at Universidad Publica de Navarra specializing in health sciences, chromatography, and food technology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	470
2	Engineering	4	4	64
3	Medicine	4	4	175
4	Education	2	2	60
5	Natural Sciences	1	1	16

J.M. Izco

Publications

906

Citations

H-Index

Page 1

	Year	Citations
Characterisation of volatile flavour compounds in Roncal cheese extracted by the 'purge and trap' method and analysed by GC–MS J.M. Izco Food Chemistry Food ChemistryFood AuthenticationGas ChromatographyVolatile Flavour CompoundsFood Analysis	2000	136
Alternative reversed-phase high-performance liquid chromatography method to analyse organic acids in dairy products Mónica Tormo, J.M. Izco Journal of Chromatography A Food ChemistryBiochemistryDairy ProductsBioanalysisFood Analysis	2004	107
Rapid Simultaneous Determination of Organic Acids, Free Amino Acids, and Lactose in Cheese by Capillary Electrophoresis J.M. Izco, Mónica Tormo, Rafael Jiménez‐Flores Journal of Dairy Science	2002	91
Effect of Pasteurization of Ewe's Milk and Use of a Native Starter Culture on the Volatile Components and Sensory Characteristics of Roncal Cheese M. Ortigosa, Paloma Torre, J.M. Izco Journal of Dairy Science	2001	85
Free amino acids and volatile compounds in an ewe’s milk cheese as affected by seasonal and cheese-making plant variations Noemı́ Muñoz, M. Ortigosa, Paloma Torre, Food Chemistry Volatile CompoundsAnimal NutritionFood AnalysisCheese-making Plant VariationsFood Structure	2003	56
Ripening of Ossau-Iraty cheese: determination of free amino acids by RP-HPLC and of total free amino acids by the TNBS method J.M. Izco, Paloma Torre, Y. Barcina Food Control Food ChemistryFree Amino AcidsBiochemistryFood AnalysisTnbs Method	2000	49
Influence of calf or lamb rennet on the physicochemical, proteolytic, and sensory characteristics of an ewe's-milk cheese A. Irigoyen, J.M. Izco, Francisco C. Ibáñez, International Dairy Journal Animal PhysiologyAnimal ScienceAnimal NutritionLamb RennetEducation	2002	47
Influence of rennet milk-clotting activity on the proteolytic and sensory characteristics of an ovine cheese A. Irigoyen, J.M. Izco, Francisco C. Ibáñez, Food Chemistry Ovine CheeseSensory CharacteristicsPrecision DairyRennet Milk-clotting ActivityHuman Lactation	2001	41
Evaluation of the effect of rennet type on casein proteolysis in an ovine milk cheese by means of capillary electrophoresis A. Irigoyen, J.M. Izco, Francisco C. Ibáñez, Journal of Chromatography A Casein ProteolysisBiochemistryFood AnalysisBioanalysisRennet Type	2000	40
Development of a CE Method to Analyze Organic Acids in Dairy Products: Application to Study the Metabolism of Heat-Shocked Spores J.M. Izco, Mónica Tormo, Rafael Jiménez‐Flores Journal of Agricultural and Food Chemistry	2002	32

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