http://opendata.unex.es/recurso/educacion/universidad/personal/b78fb514c57342fc5085c148f0a0e7f0-alberto-martin-gonzalez
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- 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
- Addition of grape skin and stems extracts in wines during the storage to reduce the sulfur dioxide: Impact on red wine quality
- Agronomic behaviour and quality of six fig cultivars for fresh consumption
- An approach to the consumption of smoked paprika in spain and its impact on the intake of polycyclic aromatic hydrocarbons
- Anti-fungal activity of phenolic sweet orange peel extract for controlling fungi responsible for post-harvest fruit decay
- Antioxidant and antimicrobial activity of natural phenolic extract from defatted soybean flour by-product for stone fruit postharvest application
- Aplicación de atmósferas controladas para prolongar la vida útil de cerezas tipo picota de la variedad Ambrunés
- Application of ISSR-PCR for rapid strain typing of Debaryomyces hansenii isolated from dry-cured Iberian ham
- Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages
- Application of temperature-induced phase partition of proteins for the detection of smoked paprika adulteration by free zone capillary electrophoresis (FZCE)
- Application of ultrasound for quality control of Torta del Casar cheese ripening
- Authentication of Cereza del Jerte sweet cherry varieties by free zone capillary electrophoresis (FZCE)
- Bacterial communities of fresh goat meat packaged in modified atmosphere
- Bacterial communities of the traditional raw ewe's milk cheese Torta del Casar made without the addition of a starter
- Calidad de la carne de caza
- Caracterización de perfiles aromáticos de cabritos lechales de las razas canarias Majorera, Palmera y Tinerfeña alimentados con leche natural y artificial
- Characterisation of microbial deep spoilage in Iberian dry-cured ham
- Characterisation of the vegetable rennets used for 'Torta del Casar' cheesemaking by a protein profile method
- 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 from dry-cured meat products and their metabolites by micellar electrokinetic capillary electroposis and random amplified polymorphic DNA PCR
- 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 microbial population of breba and main crops (Ficus carica) during cold storage: Influence of passive modified atmospheres (MAP) and antimicrobial extract application
- Characterization of autochthonal yeasts isolated from Spanish soft raw ewe milk protected designation of origin cheeses for technological application
- Characterization of autochthonal Hafnia spp. strains isolated from Spanish soft raw ewe's milk PDO cheeses to be used as adjunct culture
- Chemical composition and functional properties of dietary fibre concentrates from winemaking by-products: Skins, stems and lees
- Combined foliar zinc and nitrogen application in broccoli (Brassica oleracea var. italica l.): Effects on growth, nutrient bioaccumulation, and bioactive compounds
- 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
- Composition of the Cherry (Prunus avium L. and Prunus cerasus L.; Rosaceae)
- Consumers’ growing appetite for natural foods: Perceptions towards the use of natural preservatives in fresh fruit
- Contribución de la población microbiana a la seguridad y calidad del jamón curado
- Contribution of a selected fungal population to the volatile compounds on dry-cured ham
- Contribution of a selected fungal population to proteolysis on dry-cured ham
- Control of penicillium glabrum by indigenous antagonistic yeast from vineyards
- Control of toxigenic Aspergillus spp. in dried figs by volatile organic compounds (VOCs) from antagonistic yeasts
- Cyclopiazonic acid gene expression as strategy to minimizing mycotoxin contamination in cheese
- Desarrollo de acciones de coordinación en 4º de ciencia y tecnología de los alimentos
- 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
- Desarrollo de un Sistema APPCC en una industria artesana de elaboración de productos de pastelería
- Desarrollo de una acción tutorial en un curso (4ºciencia y tecnología de los alimentos) adaptado al EEES: Acogida, apoyo y orientación.
- Desarrollo y aplicación en jamón curado de un método de PCR en tiempo real para la cuantificación de mohos productores de ocratoxina a.
- Detection of smoked paprika Pimentón de La Vera adulteration by free zone capillary electrophoresis (FZCE)
- Detection of volatile organic compounds associated with mechanical damage in apple cv. ‘Golden Delicious’ by headspace solid-phase microextraction (HS-SPME) and GC-MS analysis
- Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives
- Development of a multiplex qPCR method for simultaneous quantification in dry-cured ham of an antifungal-peptide Penicillium chrysogenum strain used as protective culture and aflatoxin-producing moulds
- Development of a pcr protocol to detect aflatoxigenic molds in food products
- Development of an efficient fungal DNA extraction method to be used in random amplified polymorphic DNA-PCR analysis to differentiate cyclopiazonic acid mold producers
- Development of new agroindustrial strategies for improving tomatoes for industry
- Differentiation of Staphylococci from Iberian dry fermented sausages by protein fingerprinting
- Differentiation of Wild Cardoon Quality Used in the Elaboration of Traditional Cheeses by DNA Typing Analytical Methods
- 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
- Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages
- Effect of Penicillium chryso genum and Debaryomyces hansenii on the volatile compounds during controlled ripening of pork loins
- Effect of Temperature during Drying and Storage of Dried Figs on Growth, Gene Expression and Aflatoxin Production
- Effect of autochthonous starter cultures in the production of salchichón, a traditional Iberian dry-fermented sausage, with different ripening processes
- Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins
- Effect of modified atmosphere packaging on the antioxidant activity and total phenolic content in 'Albacor' figs
- Effect of plant density and harvesting type on yield and quality of fresh and dried peppers and paprika
- Effect of processing of tomato paste on the pigment content
- Effect of protease EPg222 obtained from Penicillium chrysogenum isolated from dry-cured ham in pieces of pork loins
- Effect of the commercial ripening stage and postharvest storage on microbial and aroma changes of 'Ambrunés' sweet cherries
- 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 Plan de Seguimiento Ecológico de la Reserva Natural Dirigida de la Laguna de Gallocanta
- 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
- Estrategias de evaluación continuada dentro del marco EEES de las asignaturas del área de nutrición y bromatología impartidas en el curso completo de 4ºde la licenciatura de ciencia y tecnología de los alimentos (CYTA) de la Universidad de Extremadura
- Evaluación de la calidad funcional y organoléptica de nueces pecanas cultivadas en Extremadura
- Evaluación de la contribución de levaduras con propiedades tecnológicas, a las propiedades sensoriales de quesos de pasta blanda
- Evaluation of agronomic and fruit quality traits of fig tree varieties (Ficus carica L.) grown in Mediterranean conditions
- Evaluation of broccoli (Brassica oleracea var. italica) crop by-products as sources of bioactive compounds
- Evaluation of different drying systems as an alternative to sun drying for figs (Ficus carica L)
- Evaluation of fungal hazards associated with dried fig processing
- Evaluation of hazard of aflatoxin B1, ochratoxin A and patulin production in dry-cured ham and early detection of producing moulds by qPCR
- Evaluation of microbial proteolysis in meat products by capillary electrophoresis
- Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels
- Evaluation of the physicochemical and sensory characteristics of different fig cultivars for the fresh fruit market
- Evaluation of the quality and shelf-life of cayenne (Capsicum spp.)
- Exploring Consumer Perceptions and Changing Consumption Patterns for Smoked Paprika: Implications for Traditional Food Products in Spain
- Fish oil microcapsules as omega-3 enrichment strategy: Changes in volatile compounds of meat products during storage and cooking
- Functional properties of extracts and residual dietary fibre from pomegranate (Punica granatum L.) peel obtained with different supercritical fluid conditions
- Fungal control in foods through biopreservation
- Gene expression of Aspergillus flavus strains on a cheese model system to control aflatoxin production
- Generation of non-protein nitrogen and volatile compounds by Penicillium chrysogenum Pg222 activity on pork myofibrillar proteins
- 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
- Identification of the causal agent of aqueous spot disease of sweet cherries (Prunus avium l.) from the jerte valley (Cáceres, Spain)
- 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
- Implementation of netting system for production of ‘Calabacita’ dried figs: Effects on pest incidence, fruit quality and mycotoxin occurrence
- Improve the functional properties of dietary fibre isolated from broccoli by-products by using different technologies
- Improvement of shelf-life of cherry (Prunus avium L.) by combined application of modified-atmosphere packaging and antagonistic yeast for long-distance export
- Improving the viability and metabolism of intestinal probiotic bacteria using fibre obtained from vegetable by-products
- In vitro biological control of aspergillus flavus by hanseniaspora opuntiae l479 and hanseniaspora uvarum l793, producers of antifungal volatile organic compounds
- Influence of a test preservative on sponge cakes under different storage conditions
- Influence of different extraction methods on the compound profiles and functional properties of extracts from solid by-products of the wine industry
- Influence of modified atmosphere packaging (MAP) on aroma quality of figs (Ficus carica L.)
- Influence of ripening stage on bioactive compounds and antioxidant activity in nine fig (Ficus carica L.) varieties grown in Extremadura, Spain
- 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
- Influencia de las técnicas de cultivo en la producción del pimiento para pimentón en la Comarca de La Vera
- Influencia del proceso de secado del pimiento en las características del Pimentón de La Vera
- Interés del control de los mohos en el jamón curado
- Killer Activity of Yeasts Isolated from Spanish Dry-Cured Ham
- La psicología social en la donación y trasplante de órganos: (análisis de las actitudes de la población)
- Low-frequency ultrasound as a tool for quality control of soft-bodied raw ewe's milk cheeses
- Low-temperature treatments as an alternative to conventional pest control in dried figs and their effect on overall fruit quality
- Metabolismos de levaduras potencialmente probióticas de 10 prebióticos comerciales
- Microbial populations and volatile compounds in the 'bone taint' spoilage of dry cured ham
- Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures
- Nuevas tecnologías en la elaboración de la aceituna de mesa
- Occurrence of toxigenic fungi and mycotoxins during smoked paprika production
- Optimización de un protocolo para la identificación de variedades de cereza mediante el análisis de perfiles proteicos por electroforesis capilar en zona (ecz)
- Otras actividades complementarias para mejorar la docencia universitaria: elaboración y utilización de blogs
- Pathogenesis of fungal infections
- Physicochemical and sensorial characterisation of four sweet cherry cultivars grown in Jerte Valley (Spain)
- Physicochemical and nutritional characterization of brebas for fresh consumption from nine fig varieties (Ficus carica L.) grown in Extremadura (Spain)
- Physicochemical and sensory quality of dried figs (Ficus carica L.) as affected by drying method and variety
- 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
- Población microbiana del jamón ibérico y su contribución en la maduración: cultivos iniciadores
- Postharvest application of 1-methylcyclopropene (1-MCP) for preservation of ‘Albacor’ figs (Ficus carica L.)
- Potential antimicrobial and antiproliferative activities of autochthonous starter cultures and protease EPg222 in dry-fermented sausages
- Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage
- Preservation of different fig cultivars (Ficus carica L.) under modified atmosphere packaging during cold storage
- Prevalence of Listeria monocytogenes in RTE Meat Products of Quevedo (Ecuador)
- Proteolytic activity of penicillium chrysogenum and debaryomyces hansenii during controlled ripening of pork loins
- Proteolytic effect of Cynara cardunculus rennet for use in the elaboration of 'Torta del Casar' cheese
- Quality assessment of commercial paprikas
- Quantification and identification of damage caused by pests and fungi in dried figs from orchards with different levels of agronomic management in the main production areas of extremadura (SW Spain)
- Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages
- Real-time PCR assays for detection and quantification of aflatoxin-producing molds in foods
- 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
- 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 the microbial population on the flavor of the soft-bodied cheese Torta del Casar
- 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
- Screening of lactic acid bacteria and bifidobacteria for potential probiotic use in Iberian dry fermented sausages
- Selección y diferenciación de levaduras aisladas de jamón ibérico productoras de compuestos volátiles de interés
- Selection and application of antifungal VOCs-producing yeasts as biocontrol agents of grey mould in fruits
- Selection of antifungal protein-producing molds from dry-cured meat products
- Sistemas de secado alternativos al secado al sol en higos
- Spice and Herb Frauds: Types, Incidence, and Detection: The State of the Art
- Spices and herbs
- Spoilage yeasts: What are the sources of contamination of foods and beverages?
- 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
- Study of microbiological quality of controlled atmosphere packaged 'Ambrunés' sweet cherries and subsequent shelf-life
- Synergism of defatted soybean meal extract and modified atmosphere packaging to preserve the quality of figs (Ficus carica L.)
- Technological characterisation by free zone capillary electrophoresis (FCZE) of the vegetable rennet (Cynara cardunculus) used in torta del Casar cheese-making
- The growth and aflatoxin production of Aspergillus flavus strains on a cheese model system are influenced by physicochemical factors
- Tratamientos alternativos al curado tradicional de higo seco
- Type of paprika as a critical quality factor in Iberian chorizo sausage manufacture
- 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
- Use of equilibrium modified atmosphere packaging for preservation of 'San Antonio' and 'Banane' breba crops (Ficus carica L.)
- Uso de levaduras autóctonas como biocontrol de la población de mohos toxigénicos en el jamón ibérico
- Valoracion a medio plazo de la intervención en fase i de prevención y rehabilitación cardíaca en pacientes isquémicos obesos
- Valoración de la importancia de realizar el desayuno y/o almuerzo en el balance nutricional del adolescente. Estudio Navalcarnero (Madrid)
- Volatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milk
- Yeasts isolated from figs (Ficus carica L.) as biocontrol agents of postharvest fruit diseases
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