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- A study of the effect of different conditions on the growth of yeasts isolated from green table olives
- 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
- Acrylamide reduction after phenols addition to Californian-style black olives
- Anti-fungal activity of phenolic sweet orange peel extract for controlling fungi responsible for post-harvest fruit decay
- Análisis del contenido en nitrógeno y proteínas de leche materna, día vs noche
- Application of ISSR-PCR for rapid strain typing of Debaryomyces hansenii isolated from dry-cured Iberian ham
- 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
- Application of microperforated films to maintain quality traits of ‘13S-3-13’ sweet cherries
- Application of temperature-induced phase partition of proteins for the detection of smoked paprika adulteration by free zone capillary electrophoresis (FZCE)
- Associations of yeasts with spotted-wing Drosophila (Drosophila suzukii; Diptera: Drosophilidae) in cherries and raspberries
- Authentication of 'Cereza del Jerte' cherry cultivars using real time PCR
- Authentication of Cereza del Jerte sweet cherry varieties by free zone capillary electrophoresis (FZCE)
- Avances en la autentificación del Pimentón de La Vera
- Bacterial communities of fresh goat meat packaged in modified atmosphere
- 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
- Characterization of molds isolated from smoked paprika by PCR-RFLP and micellar electrokinetic capillary electrophoresis
- Characterization of microbial population of breba and main crops (Ficus carica) during cold storage: Influence of passive modified atmospheres (MAP) and antimicrobial extract application
- Combined effect of antagonistic yeast and modified atmosphere to control Penicillium expansum infection in sweet cherries cv. Ambrunés
- 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
- 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 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
- 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 real-time PCR methods for the quantification of Methanoculleus, Methanosarcina and Methanobacterium in anaerobic digestion
- 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
- EVALUACIÓN DEL ESTADO NUTRICIONAL DE ESTUDIANTES ADOLESCENTES DE EXTREMADURA BASADO EN MEDIDAS ANTROPOMÉTRICAS
- 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
- Effect of autochthonous starter cultures in the production of salchichón, a traditional Iberian dry-fermented sausage, with different ripening processes
- 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 the commercial ripening stage and postharvest storage on microbial and aroma changes of 'Ambrunés' sweet cherries
- 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
- 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
- Evaluation of the quality and shelf-life of cayenne (Capsicum spp.)
- Formación práctica universitaria en y para la sostenibilidad: Aplicación de Trichodermas para la producción de plantas
- 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
- Gamificación superficial como herramienta de enseñanza-aprendizaje en Microbiología
- Identification and characterization of yeast isolated from the elaboration of seasoned green table olives
- Identification of the causal agent of aqueous spot disease of sweet cherries (Prunus avium l.) from the jerte valley (Cáceres, Spain)
- Impact of volatile composition on the sensorial attributes of dried paprikas
- Improvement of shelf-life of cherry (Prunus avium L.) by combined application of modified-atmosphere packaging and antagonistic yeast for long-distance export
- In vitro biological control of aspergillus flavus by hanseniaspora opuntiae l479 and hanseniaspora uvarum l793, producers of antifungal volatile organic compounds
- Influencia de la variedad de aceituna, su maduración y almacenamiento sobre el contenido de acrilamida de aceituna negra oxidada
- Influencia del proceso de secado del pimiento en las características del Pimentón de La Vera
- Nitrogen and protein content analysis of human milk, diurnality vs nocturnality
- Nuevas tecnologías en la elaboración de la aceituna de mesa
- Occurrence of toxigenic fungi and mycotoxins during smoked paprika production
- Otras actividades complementarias para mejorar la docencia universitaria: elaboración y utilización de blogs
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- Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature
- Physicochemical and sensorial characterisation of four sweet cherry cultivars grown in Jerte Valley (Spain)
- Physiologic responses and gene diversity indicate olive alternative oxidase as a potential source for markers involved in efficient adventitious root induction
- 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
- Potential antimicrobial and antiproliferative activities of autochthonous starter cultures and protease EPg222 in dry-fermented sausages
- Proteolytic effect of Cynara cardunculus rennet for use in the elaboration of 'Torta del Casar' cheese
- Quality assessment of commercial paprikas
- 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
- 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
- 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
- Spoilage yeasts: What are the sources of contamination of foods and beverages?
- 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
- Technological characterisation by free zone capillary electrophoresis (FCZE) of the vegetable rennet (Cynara cardunculus) used in torta del Casar cheese-making
- Type of paprika as a critical quality factor in Iberian chorizo sausage manufacture
- Un nuevo embutido probiótico de cerdo ibérico
- Use of efficient drying methods to improve the safety and quality of dried fig
- Uso de levaduras autóctonas como biocontrol de la población de mohos toxigénicos en el jamón ibérico
- Yeasts isolated from figs (Ficus carica L.) as biocontrol agents of postharvest fruit diseases
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