M. Ortigosa - Concepedia

Author

M. Ortigosa

Universidad Publica de Navarra

Also Known As

M Ortigosa, M. Ortigosa, MARIA ORTIGOSA, María Ortigosa, Marı́a Ortigosa

Publications

409

Citations

H-Index

Concepts

All Affiliations

Universidad Publica de Navarra

About

M. Ortigosa is an author at Universidad Publica de Navarra specializing in microbiology, health sciences, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	233
2	Public Health	3	3	115
3	Biochemistry	2	2	53
4	Medicine	1	1	38
5	Metabolism	1	1	38

M. Ortigosa

Publications

398

Citations

H-Index

Page 1

	Year	Citations
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
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, Food Chemistry Food FermentationFood SpoilageVolatile CompoundsFood MicrobiologyAdjunct Culture	2005	73
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
Comparison of free amino acids and volatile components in three fermented milks A. Irigoyen, M. Ortigosa, Susana García, International Journal of Dairy Technology NutritionAmino AcidsFood AnalysisVolatile ComponentsFood Chemistry	2012	38
Vibrio mytili sp. nov., from Mussels María J. Pujalte, M. Ortigosa, María C. Urdaci, International Journal of Systematic Bacteriology	1993	38
Influence of the starter culture on the microbiological and sensory characteristics of ewe's cheese M. Ortigosa, P. Bárcenas, C. Arizcun, Food Microbiology Starter CultureFood MicrobiologyMicrobiologySensory CharacteristicsFoodborne Hazard	1999	34
Effect of lactobacillus adjunct cultures on the microbiological and physicochemical characteristics of Roncal-type ewes’-milk cheese M. Ortigosa, C. Arizcun, A. Irigoyen, Food Microbiology Lactobacillus Adjunct CulturesFood FermentationPhysicochemical CharacteristicsLactic Acid BacteriaFood Microbiology	2005	32
Sources of enterococci in Idiazábal-type cheese M. Ortigosa, A. Irigoyen, Mansy urdin, International Journal of Food Microbiology Foodborne PathogensFoodborne IllnessFood MicrobiologyMicrobiologyPublic Health	2008	27
Proteolytic activity of some Lactobacillus paracasei strains in a model ovine-milk curd system: Determination of free amino acids by RP-HPLC María Oneca, M. Ortigosa, A. Irigoyen, Food Chemistry BiochemistryProteolytic ActivityLactic Acid BacteriaBacteriologyBiotechnology	2006	15

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