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- "Caracterización de perfiles aromáticos de cabritos lechales de las razas canarias Majorera, Palmera y Tinerfeña alimentados con leche natural y artificial"
- "Gamificación superficial como herramienta de enseñanza-aprendizaje en ""Microbiología"""
- Addition of grape skin and stems extracts in wines during the storage to reduce the sulfur dioxide: Impact on red wine quality
- Antifungal Effect of Autochthonous Aromatic Plant Extracts on Two Mycotoxigenic Strains of Aspergillus flavus
- Antimicrobial Properties of Essential Oils Obtained from Autochthonous Aromatic Plants
- Antimicrobial activity of ethanolic extract of propolis in “Alheira”, a fermented meat sausage
- Antioxidant, antihypertensive and antimicrobial properties of phenolic compounds obtained from native plants by different extraction methods
- Aplicación de compuestos orgánicos volátiles (VOCS) procedentes de levaduras para el control de penicillium expansum en manzana
- Aplicación de herramientas estadísticas para el desarrollo de competencias transversales en Evaluación de la Seguridad Alimentaria de 4º curso del Grado de Ciencia y Tecnología de los Alimentos
- Application of ISSR-PCR as a rapid method for clustering and typing of yeasts isolated from table olives
- Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages
- Avances en la autentificación de Cerezas del Jerte
- Bacterial communities of the traditional raw ewe's milk cheese "Torta del Casar" made without the addition of a starter
- Biopreservation strategies in combination with mild high pressure treatments in traditional Portuguese ready-to-eat meat sausage
- Characterization of anti-listerial bacteriocin produced by lactic acid bacteria isolated from traditional fermented foods from Cambodia
- Chemical composition and functional properties of dietary fibre concentrates from winemaking by-products: Skins, stems and lees
- Combined effect of antagonistic yeast and modified atmosphere to control Penicillium expansum infection in sweet cherries cv. Ambrunés
- Combined effect of pediocin bacHA-6111-2 and high hydrostatic pressure to control Listeria innocua in fermented meat sausage
- Comparison of the effects of a commercial and an autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter culture on the sensory and safety properties of a traditional Iberian dry-fermented sausage "salchichón"
- Cyclopiazonic acid gene expression as strategy to minimizing mycotoxin contamination in cheese
- Desarrollo de la tutorización de trabajos fin de estudios en el área de Nutrición y Bromatología de la Universidad de Extremadura mediante un espacio virtual
- Efecto de la aplicación de bacterias acido lácticas potencialmente probióticas en las propiedades sensoriales de embutidos crudos curados ibéricos
- Efecto del envasado de carne de cabrito en atmósferas modificadas con CO2 sobre el desarrollo microbiano
- Efecto del secado en la calidad de la cáscara seca de pimiento
- Efecto del uso de lactoreemplazantes sobre los compuestos volátiles de la carne de cabrito lechal de ocho razas españolas
- Effect of autochthonous starter cultures in the production of " salchichón", a traditional Iberian dry-fermented sausage, with different ripening processes
- Effect of high pressure on growth and bacteriocin production of Pediococcus acidilactici HA-6111-2
- Effect of plant density and harvesting type on yield and quality of fresh and dried peppers and paprika
- Effects of use of modified traditional driers in making smoked paprika “Pimentón de La Vera”, on pepper quality and mitigation of PAH contamination
- Enhancement of bacteriocin production and antimicrobial activity of Pediococcus acidilactici HA-6111-2
- Evaluation of broccoli (Brassica oleracea var. italica) crop by-products as sources of bioactive compounds
- Evaluation of the Combined Effect of Chitosan and Lactic Acid Bacteria in Alheira (Fermented Meat Sausage) Paste
- Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels
- Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging
- Evaluation of the quality and shelf-life of cayenne (Capsicum spp.)
- Functional properties of extracts and residual dietary fibre from pomegranate (Punica granatum L.) peel obtained with different supercritical fluid conditions
- Gene expression of Aspergillus flavus strains on a cheese model system to control aflatoxin production
- High pressure extraction of phenolic compounds from citrus peels†
- Impact of Pre-Selected Autochthonous Starter Cultures on the Flavor Quality of Iberian Dry-Fermented "Salchichón" Sausage with Different Ripening Processes
- Impact of volatile composition on the sensorial attributes of dried paprikas
- Implantation Ability of the Potential Probiotic Strain,Lactobacillus reuteriPL519, in "Salchichón," a Traditional Iberian Dry Fermented Sausage
- Improve the functional properties of dietary fibre isolated from broccoli by-products by using different technologies
- Improving the viability and metabolism of intestinal probiotic bacteria using fibre obtained from vegetable by-products
- Influence of different extraction methods on the compound profiles and functional properties of extracts from solid by-products of the wine industry
- Influence of starter cultures on the generation of antioxidant nitrogen compounds in Iberian dry-fermented sausages
- Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage "salchichón"
- Influence of the technological properties of vegetable rennet (Cynara cardunculus) on the physicochemical, sensory and rheological characteristics of 'Torta del Casar' cheese
- Influence of the use of milk replacers and pH on the texture profiles of raw and cooked meat of suckling kids
- Influencia del proceso de secado del pimiento en las características del Pimentón de La Vera
- Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures
- Mild pressure treatments applied to Pediococcus Acidilactici HA-6111-2 at exponential growth phase
- Mild pressure treatments applied to pediococcus acidilactici HA-6111-2 at exponential growth phase
- Nuevas tecnologías para la extracción de compuestos bioactivos en subproductos de pimientos
- Occurrence of toxigenic fungi and mycotoxins during smoked paprika production
- Physicochemical factors affecting the growth and mycotoxin production of Penicillium strains in a synthetic cheese medium
- Planificación y desarrollo de un espacio virtual para la coordinación de trabajos fin de estudios en el área de Nutrición y Bromatología de la Universidad de Extremadura
- Prevalence and antimicrobial susceptibility of Acinetobacter spp. isolated from meat
- Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage " salchichón"
- Role of yeast in the persistence of pesticides during the fermentation of vegetable products
- Safety and functional aspects of pre-selected pediococci for probiotic use in Iberian dry-fermented sausages
- Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages
- Safety and functional aspects of preselected enterococci for probiotic use in iberian dry-fermented sausages
- Selection and application of antifungal VOCs-producing yeasts as biocontrol agents of grey mould in fruits
- Spice and Herb Frauds: Types, Incidence, and Detection: The State of the Art
- Spices and herbs
- Strategies to increase the biological and biotechnological value of polysaccharides from agricultural waste for application in healthy nutrition
- Study of microbiological quality of 'Ambrunés' sweet cherry during postharvest storage
- The growth and aflatoxin production of Aspergillus flavus strains on a cheese model system are influenced by physicochemical factors
- Un nuevo embutido probiótico de cerdo ibérico
- Use of autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter cultures in the production of "chorizo" in 2 different traditional industries
- Use of efficient drying methods to improve the safety and quality of dried fig
- Volatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milk
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