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- EVALUACIÓN SENSORIAL DE LOS ALIMENTOS
- INDUSTRIAS DE PROCESOS DE MATERIAS PRIMAS VEGETALES
- OPERACIONES BÁSICAS EN LA INDUSTRIA AGROALIMENTARIA
- PROCESADO Y TRANSFORMACIÓN DE LOS ALIMENTOS VEGETALES
- SISTEMAS PRODUCTIVOS DE LAS INDUSTRIAS AGROALIMENTARIAS
- TECNOLOGÍA DE ALIMENTOS
- EVALUACIÓN SENSORIAL DE LOS ALIMENTOS
- EVALUACIÓN SENSORIAL DE LOS ALIMENTOS
- EVALUACIÓN SENSORIAL DE LOS ALIMENTOS
- EVALUACIÓN SENSORIAL DE LOS ALIMENTOS
- EVALUACIÓN SENSORIAL DE LOS ALIMENTOS
- INDUSTRIAS DE PROCESOS DE MATERIAS PRIMAS VEGETALES
- INDUSTRIAS DE PROCESOS DE MATERIAS PRIMAS VEGETALES
- INDUSTRIAS DE PROCESOS DE MATERIAS PRIMAS VEGETALES
- INDUSTRIAS DE PROCESOS DE MATERIAS PRIMAS VEGETALES
- INDUSTRIAS DE PROCESOS DE MATERIAS PRIMAS VEGETALES
- OPERACIONES BÁSICAS EN LA INDUSTRIA AGROALIMENTARIA
- OPERACIONES BÁSICAS EN LA INDUSTRIA AGROALIMENTARIA
- PROCESADO Y TRANSFORMACIÓN DE LOS ALIMENTOS VEGETALES
- PROCESADO Y TRANSFORMACIÓN DE LOS ALIMENTOS VEGETALES
- PROCESADO Y TRANSFORMACIÓN DE LOS ALIMENTOS VEGETALES
- PROCESADO Y TRANSFORMACIÓN DE LOS ALIMENTOS VEGETALES
- PROCESADO Y TRANSFORMACIÓN DE LOS ALIMENTOS VEGETALES
- PRÁCTICAS EXTERNAS
- PRÁCTICAS EXTERNAS
- PRÁCTICAS EXTERNAS
- SISTEMAS PRODUCTIVOS DE LAS INDUSTRIAS AGROALIMENTARIAS
- TECNOLOGÍA DE ALIMENTOS
- TECNOLOGÍA DE ALIMENTOS
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- Agricultural Engineering Students’ Segmentation in Relation to Their Attitudes towards English-Medium Instruction
- Antioxidant peptides (<3 kDa) identified on hard cow milk cheese with rennet from different origin
- Análisis de la implantación de las estrategias de internacionalización en grados y másteres universitarios: la percepción de los alumnos sobre la docencia en inglés
- Caracterización preliminar de cinco tipos de cerveza artesana de Extremadura
- Características de calidad en carne fresca de cerdo Ibérico
- Colesterol y óxidos de colesterol en jamón ibérico
- Composición en aldehídos de jamón curado procedente de cerdos ibéricos alimentados en montanera
- Composition of subcutaneous fat from dry-cured iberian hams as influenced by pig feeding
- Could Machine Vision Replace Chemical Procedure to Evaluate Fat Content in Iberian Pig Meat? An Experimental Study
- Development of Teamwork Skills Using ICTs in Undergraduate Students of Food Industry Engineering Degree
- Different dry hopping and fermentation methods: influence on beer nutritional quality
- Effect of Chitosan, Pectin and Sodium Caseinate Edible Coatings on Shelf Life of Fresh-Cut Prunus persica var. Nectarine
- Effect of MAP storage on chemical, physical and sensory characteristics of níscalos (Lactarius deliciosus)
- Effect of Phenolic Compounds from Almond Skins Obtained by Water Extraction on Pork Patty Shelf Life
- Effect of Tomato Pomace Extracts on the Shelf-Life of Modified Atmosphere-Packaged Lamb Meat
- Effect of commercial proteases on shelf-life extension of Iberian dry-cured sausage
- Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs
- Effect of duration of the Montanera diet on the hydrocarbon fraction of intramuscular lipids from Iberian dry-cured ham; characterization by gas chromatography
- Effect of grazing pastures of different botanical composition on antioxidant enzyme activities and oxidative stability of lamb meat
- Effect of ripening and olive cold storage on oil yield and some olive oil characteristics
- Effect of talc and water addition on olive oil quality and antioxidants
- El jamón ibérico: de una imagen de calidad a una calidad definida y contrastada
- Estudio comparativo de la fracción lipídica de jamón fresco en diferentes tipos de cerdo ibérico.
- Evolution of volatile aldehydes in Iberian ham matured under different processing conditions
- Expectativas frente a una asignatura optativa impartida en el EEES para alumnos de un curso piloto completo
- Factores que determinan las atribuciones de calidad del jamón ibérico
- Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hams
- Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb patties
- Identification and quantification of cholesterol and cholesterol oxidation products in different types of Iberian hams
- Identification of radical scavenging peptides (<3kDa) from Burgos-type cheese
- Implantación de metodologías ects en la asignatura “Tecnología alimentaria II” como parte del curso piloto de 5º en la licenciatura de ciencia y tecnología de alimentos.
- Improvement of a solid phase extraction method for analysis of lipid fractions in muscle foods
- In situ transesterification of fatty acids from Iberian pig subcutaneous adipose tissue
- In vitro antioxidant activity and bioactive components of by products extracts (lemon and red pepper)
- Influencia de la alimentación sobre parámetros físico-químicos y sensoriales del lomo curado de cerdo ibérico
- Influencia de la estirpe sobre la calidad de los productos cárnicos del cerdo Ibérico
- Influencia del uso de las TIC en la enseñanza de ecología a nivel universitario
- Inhibition of cholesterol oxidation products (COPs) formation in emulsified porcine patties by phenolic-rich avocado (Persea americana Mill.) extracts
- Isolation and identification of low molecular weight antioxidant compounds from fermented chorizo sausages
- La discriminación de la calidad en la materia prima y en el jamón curado de cerdo ibérico mediante nariz artificial
- La grasa intramuscular y la calidad del jamón
- Linear hydrocarbons content of intramuscular lipids of dry-cured Iberian ham
- Lipolytic and oxidative changes in Iberian dry-cured loin
- Meat quality characteristics in different lines of Iberian pigs
- Modification of the fat composition of the iberian pig using Bacillus licheniformis and Bacillus subtilis
- Métodos para la clasificación de la materia prima
- N-Alkane content of intramuscular lipids of Iberian fresh ham from different feeding systems and crossbreeding
- Nuevo método para el control analítico de la carne de cerdo ibérico explotado en la Dehesa
- Optimization of extraction conditions to improve phenolic content and in vitro antioxidant activity in craft brewers' spent grain using response surface methodology (rsm)
- Parámetros de calidad de la materia prima destinada a la elaboración de Jamón Ibérico
- Physico-chemical and sensory characteristics of dry-cured loin from different Iberian pig lines
- Prevention of rancidity and discolouration of Iberian dry cured sausage using proteases
- Quality traits of dry-cured loins from iberian pigs reared in montanera system as affected by pre-freezing cure
- Quality traits of fresh Iberian loin according to slaughter age and short-term freezing
- Recognizing Marbling in Iberian Ham
- Retos y perspectivas de los PCI: verificación de la calidad sensorial y dietética del jamón ibérico
- Shelf life of Merino lamb meat retail packaged under atmospheres of various compositions
- Stereospecific analysis of fresh and dry-cured muscle phospholipids from Iberian pigs
- Study of antioxidant activity and phenolic compounds of extracts obtained from different craft beer by-products
- Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian dry-cured ham
- Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity
- Volatile compounds in Iberian dry-cured loin
- Volatile compounds on the surface and within Iberian dry-cured loin
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