M. Ortigosa

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 citations · Full text

Influence of an adjunct culture of Lactobacillus on the free amino acids and volatile compounds in a Roncal-type ewe’s-milk cheese

A. Irigoyen, M. Ortigosa, I. Juansaras et al. · Food Chemistry · 2005 · 73 citations

Food Fermentation, Food Spoilage, Volatile Compounds +7

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 et al. · Food Chemistry · 2003 · 56 citations

Volatile Compounds, Animal Nutrition, Food Analysis +6

Comparison of free amino acids and volatile components in three fermented milks

A. Irigoyen, M. Ortigosa, Susana García et al. · International Journal of Dairy Technology · 2012 · 38 citations

Nutrition, Amino Acids, Food Analysis +21

Vibrio mytili sp. nov., from Mussels

María J. Pujalte, M. Ortigosa, María C. Urdaci et al. · International Journal of Systematic Bacteriology · 1993 · 38 citations