Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese by Gorka Santamarina-García, Gustavo Amores, Igor Hernández, Lara Morán, Luis Javier R. Barrón, Mailo Virto

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Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed by Lorea R. Beldarrain, Lara Morán, Miguel Ángel Sentandreu, Kizkitza Insausti, Luis Javier R. Barron, Noelia Aldai

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Characterisation of the volatile profile of microalgae and cyanobacteria using solid-phase microextraction followed by gas chromatography coupled to mass spectrometry by Lara Moran, Gemma Bou, Noelia Aldai, Martina Ciardi, Ainoa Morillas-España, Ana Sánchez-Zurano, Luis Javier R. Barron, Tomas Lafarga

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Does Finishing at Pasture Influence the Colour of Muscle from Suckler Bulls and Can Colour Be Used to Authenticate Their Pre-Slaughter Diet? by Aidan P. Moloney, Edward G. O’Riordan, Mark McGee, Brigitte Picard, Frank J. Monahan, Lara Moran, Raquel Cama-Moncunill

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The Colour, Composition and Eating Quality of Beef from Late- or Early-Maturing Suckler Bulls Finished at Pasture with or without Concentrate Supplementation by Aidan P. Moloney, Shannon S. Wilson, Sibhekiso Siphambili, Lara Moran, Edward G. O’Riordan, Maurice G. O’Sullivan, Joseph P. Kerry, Frank J. Monahan, Mark McGee

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Suckler Bulls Slaughtered at 15 Months of Age: Effect of Different Production Systems on the Fatty Acid Profile and Selected Quality Characteristics of <i>Longissimus Thoracis</i> by Lara Moran, Shannon S. Wilson, Cormac K. McElhinney, Frank J. Monahan, Mark McGee, Maurice G. O’Sullivan, Edward G. O’Riordan, Joseph P. Kerry, Aidan P. Moloney

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