Concepedia

Y. Barcina

YB

27

Publications

788

Citations

17

H-Index

1987

Active since

Affiliations

Universidad Publica de Navarra(Current)

University of the Basque Country

Universidad de Navarra

Y. Barcina is an author at Universidad Publica de Navarra specializing in health sciences, food technology, and food safety.

Top concepts

HealthFood SafetyFood TechnologyFood MicrobiologyBiochemistryMicrobiologyFood ChemistryFood ProcessingFood EngineeringAnalytical Chemistry

Publications per year

1987–2001

27

Publications

27

Identification and characterization of proteolytic activity of Enterococcus spp. isolated from milk and Roncal and Idiazábal cheese

C. Arizcun, Y. Barcina, Paloma Torre · International Journal of Food Microbiology · 1997 · 84 citations

Enterococcus Spp, Probiotic, Idiazábal Cheese +8

Formation of Biogenic Amines in Idiazábal Ewe's-Milk Cheese: Effect of Ripening, Pasteurization, and Starter

Ana I. Ordóñez, Francisco C. Ibáñez, Paloma Torre et al. · Journal of Food Protection · 1997 · 73 citations · Full text

Biosynthesis, Engineering, Idiazábal Ewe's-milk Cheese +9

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 · 2000 · 49 citations

Food Chemistry, Free Amino Acids, Biochemistry +8

Indigenous Lactic Acid Bacteria in Idiazábal Ewes’ Milk Cheese

Francisco José Pérez Elortondo, P. Aldámiz Echobarria, M. Albisu et al. · International Dairy Journal · 1998 · 48 citations

Food Fermentation, Lactic Acid Bacteria, Food Microbiology +4

Changes in free fatty acids during the ripening of Idiazabal cheese: influence of brining time and smoking

Ana Isabel Nájera, Luis Javier R. Barrón, Y. Barcina · Journal of Dairy Research · 1994 · 43 citations

Nutrition, Brining Time, Cheese Ripening +11

Rows per page

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