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- "Alteraciones originadas por microorganismos, ácaros e insectos en jamones ibéricos"
- "Desarrollo de una acción tutorial en un curso (4ºciencia y tecnología de los alimentos) adaptado al EEES: Acogida, apoyo y orientación."
- "Gamificación superficial como herramienta de enseñanza-aprendizaje en ""Microbiología"""
- "Grupos microbianos implicados en la ""Cala"" del jamón ibérico."
- A study of the nutritional status and prevalence of overweight among adolescents from different size towns in Extremadura
- Aceptación de las metodologías ECTS por parte de los alumnos de la Licenciatura de Ciencia y Tecnología de los Alimentos (CYTA) de la Universidad de Extremadura
- Anti-fungal activity of phenolic sweet orange peel extract for controlling fungi responsible for post-harvest fruit decay
- Application of temperature-induced phase partition of proteins for the detection of smoked paprika adulteration by free zone capillary electrophoresis (FZCE)
- Authentication of "Cereza del Jerte" sweet cherry varieties by free zone capillary electrophoresis (FZCE)
- Automatización del sistema de control de la división de Hidroeléctrica Ferroatlántica
- Avances en la autentificación de Cerezas del Jerte
- Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages
- Characterization by Volatile Compounds of Microbial Deep Spoilage in Iberian Dry-Cured Ham
- Characterization of molds isolated from smoked paprika by PCR-RFLP and micellar electrokinetic capillary electrophoresis
- Characterization of Micrococcaceae isolated from Iberian dry-cured sausages
- Characterization of autochthonal yeasts isolated from Spanish soft raw ewe milk protected designation of origin cheeses for technological application
- Clostridium
- Clostridium
- Clostridium
- Clostridium (C. botulinum and C. perfringens)
- Clostridium (C. botulinum and C. perfringens)
- Comparative study of the pigment content of different crop cycle tomato varieties for industry
- Contribución al uso de la técnica de confusión sexual contra gusano rosado (Pectinophora gossypiella Saunders) en algodón
- Contribution of a selected fungal population to the volatile compounds on dry-cured ham
- Cyclopiazonic acid gene expression as strategy to minimizing mycotoxin contamination in cheese
- DNA typing methods for differentiation of yeasts related to dry-cured meat products
- Desarrollo de un Sistema APPCC en una industria artesana de elaboración de productos de pastelería
- Detección de microorganismos toxigénicos por técnicas de ácidos nucleicos
- Detection of Clostridium botulinum types A, B, E and F in foods by PCR and DNA probe
- Detection of smoked paprika "Pimentón de La Vera" adulteration by free zone capillary electrophoresis (FZCE)
- Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives
- Differentiation of Clostridium perfringens and Clostridium botulinum from non-toxigenic clostridia, isolated from prepared and frozen foods by PCR-DAN based methods.
- Differentiation of Clostridium perfringens and Clostridium botulinum from non-toxigenic clostridia, isolated from prepared and frozen foods by PCR-DAN based methods
- Differentiation of Staphylococci from Iberian dry fermented sausages by protein fingerprinting
- Differentiation of toxigenic Staphylococcus aureus in staphylococcal isolates from prepared and frozen foods by combined arbitrarily primed polymerase chain reaction and DNA probe
- Differentiation of toxigenic Staphylococcus aureus in staphylococcal isolates from prepared and frozen foods by combined arbitrarily primed polymerase chain reaction and DNA probe.
- Dry matter and root colonization of plants by indigenous arbuscular mycorrhizal fungi with physical fractions of dry olive mill residue inoculated with saprophytic fungi
- EVALUACIÓN DEL ESTADO NUTRICIONAL DE ESTUDIANTES ADOLESCENTES DE EXTREMADURA BASADO EN MEDIDAS ANTROPOMÉTRICAS
- Efecto del envasado de carne de cabrito en atmósferas modificadas con CO2 sobre el desarrollo microbiano
- Efecto del formato de presentación de aceitunas negras oxidadas en el contenido de acrilamida
- Effect of Penicillium chryso genum and Debaryomyces hansenii on the volatile compounds during controlled ripening of pork loins
- Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage "salchichón" ripened with commercial starter cultures
- Effects of substrate, water activity, and temperature on growth and verrucosidin production by Penicillium polonicum isolated from dry-cured ham
- Effects of use of modified traditional driers in making smoked paprika “Pimentón de La Vera”, on pepper quality and mitigation of PAH contamination
- Efficiency of DNA typing methods for detection of smoked paprika "pimenton de la Vera" adulteration used in the elaboration of dry-cured iberian pork sausages
- El consumo de pimentón en Extremadura y la ingesta de sustancias producidas en el proceso de secado ahumado
- Estimación del trabajo no presencial del alumno en las asignaturas del área de nutrición y bromatología en la licenciatura de Ciencia y Tecnología de los Alimentos de la Universidad de Extremadura
- Estudio del papel antioxidante del Pimentón de La Vera
- Evaluación de la calidad funcional y organoléptica de nueces pecanas cultivadas en Extremadura
- Evaluation of the nutritive value of sugarcane residues inoculated with fungus Fomes sp
- Evaluation of the quality and shelf-life of cayenne (Capsicum spp.)
- Gene expression of Aspergillus flavus strains on a cheese model system to control aflatoxin production
- Identificación de bacterias lácticas aisladas de embutidos de cerdo ibérico mediante perfil de proteínas intracelulares
- Identificación y caracterización preliminar de micrococaceas aisladas de embutidos de cerdo ibérico
- Identification and characterization of yeast isolated from the elaboration of seasoned green table olives
- Identification of fungal contamination and determination of mycotoxigenic molds by micellar electrokinetic capillary chromatography in smoked paprika
- Impact of volatile composition on the sensorial attributes of dried paprikas
- Impact of water management and geographic location on the physicochemical traits and fungal population of ‘Calabacita’ dried figs in Extremadura (Spain)
- Implantation Ability of the Potential Probiotic Strain,Lactobacillus reuteriPL519, in "Salchichón," a Traditional Iberian Dry Fermented Sausage
- Influence of modified atmosphere packaging (MAP) on aroma quality of figs (Ficus carica L.)
- Influencia del proceso de secado del pimiento en las características del Pimentón de La Vera
- Killer Activity of Yeasts Isolated from Spanish Dry-Cured Ham
- Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures
- Molecular cloning of verrucosidin-producing Penicillium polonicum genes by differential screening to obtain a DNA probe
- Nutritional evaluation of adolescent students from extremadura based on anthropometric measurements
- Otras actividades complementarias para mejorar la docencia universitaria: elaboración y utilización de blogs
- Physicochemical and microbiological characterization of the dehydration processing of red pepper fruits for paprika production
- 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
- Proteolytic activity of penicillium chrysogenum and debaryomyces hansenii during controlled ripening of pork loins
- Quality assessment of commercial paprikas
- Rapid differentiation of Staphylococcus aureus from staphylococcal species by arbitrarily primed-polymerase chain reaction
- Resultados de la aplicación de diferentes sistemas de evaluación para la adaptación al EEES de las asignaturas del área de nutrición y bromatología de la licenciatura de ciencia y tecnología de los alimentos (CYTA)) de la Universidad de Extremadura
- Resultados de la aplicación de distintas metodologías en las tutorías ECTS en asignaturas del área de nutrición y bromatología de 4º de ciencia y tecnología de los alimentos
- Safety and functional aspects of preselected enterococci for probiotic use in iberian dry-fermented sausages
- Spices and herbs
- Strategies to increase the biological and biotechnological value of polysaccharides from agricultural waste for application in healthy nutrition
- Trabajos dirigidos como herramienta para el desarrollo de competencias transversales y comparación entre alumnos de distintos cursos Grado de Ciencia y Tecnología de los Alimentos de la UEX
- Transformación del alpeorujo con hongos para la obtención de fertilizante orgánico
- Type of paprika as a critical quality factor in Iberian chorizo sausage manufacture
- Técnicas de ácidos nucleicos para la detección de C. botulinum en alimentos
- Use of autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter cultures in the production of "chorizo" in 2 different traditional industries
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