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- A study of the effect of different conditions on the growth of yeasts isolated from green table olives
- 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
- Addition of grape skin and stems extracts in wines during the storage to reduce the sulfur dioxide: Impact on red wine quality
- Aflatoxin-producing strains of Aspergillus flavus isolated from cheese
- Agronomic behavior and fruit quality attributes of three dried fig cultivars in super high density system
- Anti-fungal activity of phenolic sweet orange peel extract for controlling fungi responsible for post-harvest fruit decay
- Antimicrobial Properties of Essential Oils Obtained from Autochthonous Aromatic Plants
- Antioxidant and antimicrobial activity of natural phenolic extract from defatted soybean flour by-product for stone fruit postharvest application
- Antioxidant, antihypertensive and antimicrobial properties of phenolic compounds obtained from native plants by different extraction methods
- Análisis microbiológicos para la implantación del sistema ARCPC/HACCP en una industria brasileña procesadora de arroz (Oryza Sativa L.)
- Aplicación de atmósferas controladas para prolongar la vida útil de cerezas tipo picota de la variedad Ambrunés
- Aplicación de levaduras antagonistas a frutales ecológicos de hueso para el control de mohos en precosecha
- 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 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)
- 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 de Cerezas del Jerte
- Avances en la autentificación del Pimentón de La Vera
- Avances en la mecanización del cultivo de pimiento para pimentón en la comarca de La Vera (Cáceres)
- Bacterial Communities in Serpa Cheese by Culture Dependent Techniques, 16S rRNA Gene Sequencing and High-throughput Sequencing Analysis
- 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
- Caracterización de la población de mohos aislados de higos pertenecientes al cultivar 'albacor' durante su almacenamiento en atmósferas modificadas
- 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 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
- Chemical composition and functional properties of dietary fibre concentrates from winemaking by-products: Skins, stems and lees
- Clostridium
- Clostridium
- Clostridium (C. botulinum and C. perfringens)
- Combined effect of antagonistic yeast and modified atmosphere to control Penicillium expansum infection in sweet cherries cv. Ambrunés
- Comparative study of the pigment content of different crop cycle tomato varieties for industry
- Comparison of Petrifilm method to conventional methods for enumerating aerobic bacteria, coliforms, Escherichia coli and yeasts and molds in foods.
- 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)
- Consumer visual appraisal and shelf life of leg chops from suckling kids raised with natural milk or milk replacer
- Contribution of a selected fungal population to the volatile compounds on dry-cured ham
- Control de calidad del cardo silvestre en la elaboración de la Torta del Casar
- 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 Two Quantitative Real-Time PCR Methods Based on SYBR Green and TaqMan to Quantify Sterigmatocystin-Producing Molds in Foods
- Development of real-time PCR methods for the quantification of Methanoculleus, Methanosarcina and Methanobacterium in anaerobic digestion
- Diferenciación de S. aureus, C. perfrigens y C. botulinum de aislamientos estafilococos y clostridios en alimentos mediante técnicas de ácidos nucleicos
- 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 Wild Cardoon Quality Used in the Elaboration of Traditional Cheeses by DNA Typing Analytical Methods
- Differentiation of toxigenic Staphylococcus aureus in staphylococcal isolates from prepared and frozen foods by combined arbitrarily primed polymerase chain reaction and DNA probe
- Efecto de la aplicación de bacterias acido lácticas potencialmente probióticas en las propiedades sensoriales de embutidos crudos curados ibéricos
- Efecto de la raza y el sistema de lactancia sobre el color de la carne de cabritos de 5 razas españolas
- Efecto de la raza y el sistema de lactancia sobre la calidad de la canal de cabritos de 5 razas españolas
- Efecto de tres prebióticos comerciales en el crecimiento y metabolismo de 12 cepas de latobacilos [sic] con potenciales propiedades probióticas
- Efecto del secado en la calidad de la cáscara seca de pimiento
- Efecto del tipo de pasto sobre el contenido de retinol y tocoferol en la leche y sangre de cabras y en la sangre de cabritos
- Efecto del tipo de pasto sobre el contenido en retinol y tocoferol en leche y sangre de cabras y en sangre de cabritos de raza Payoya
- Efecto del uso de lactoreemplazantes sobre los compuestos volátiles de la carne de cabrito lechal de ocho razas españolas
- Efectos del empleo de atmósferas modificadas pasivas sobre el color y contenido en clorofilas en brevas del cultivar 'San Antonio'
- 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 modified atmosphere packaging on the antioxidant activity and total phenolic content in 'Albacor' figs
- Effect of phenolic aqueous extracts obtained from soy flour and microperforated films on fungal resistance of 'Ambrunés' sweet cherries during postharvest storage
- Effect of plant density and harvesting type on yield and quality of fresh and dried peppers and paprika
- Effect of rearing system on the straight and branched fatty acids of goat milk and meat of suckling kids
- Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage salchichón
- 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 proteolysis and texture in the dry fermented sausage 'salchichón'
- Effect of the fungal protease EPg222 on proteolysis and texture in the dry fermented sausage `salchichon'
- Effect of the rearing system on the color of four muscles of suckling kids
- 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 sacrificio del cerdo ibérico. Manejo ante y post-mortem. Obtención y perfilado del perfil
- 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
- Estudio del papel antioxidante del Pimentón de La Vera
- Evaluación de la calidad microbiológica en helado de yogur
- Evaluación de la calidad microbiológica de precocinados congelados
- Evaluación técnico - económica del sistema de beneficio tradicional, sistema de beneficio ecológico (Becolsub) y un modelo de tolva sifón para café Coffea arábica L.
- 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 microbial hazards during processing of spanish prepared Flamenquin
- Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels
- Evaluation of the microbial hazards during cooling of the bechamel used to elaborate commercial croquettes
- Evaluation of the microbial hazards during cooling of the bechamel used to elaborate commmercial croquettes
- Evaluation of the physicochemical and sensory characteristics of different fig cultivars for the fresh fruit market
- Evolución de la calidad higiéncia de la leche cruda en ocho zonas geográficas de Andalucía
- Food Microbiology
- Food Microbiology 2020
- 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
- Grupos microbianos implicados en la Cala del jamón ibérico.
- High pressure extraction of phenolic compounds from citrus peels†
- 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
- 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
- Implementation of super high-density systems and suspended harvesting meshes for dried fig production: Effects on agronomic behaviour and fruit quality
- 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
- 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 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
- Influence of the use of milk replacers on carcass characteristics of suckling kids from eight spanish goat breeds
- Influencia de las técnicas de cultivo en la producción del pimiento para pimentón en la Comarca de La Vera
- Influencia del sistema de lactancia sobre la valoración sensorial de lacarne de cabrito: opinión de los consumidores
- Killer Activity of Yeasts Isolated from Spanish Dry-Cured Ham
- Metabolismos de levaduras potencialmente probióticas de 10 prebióticos comerciales
- Micotoxinas en quesos. II. Detección, inhibición de su producción y detoxificación
- Microbial hazards analysis in commercial processing of prepared and frozen hake fish fingers Análisis de los riesgos microbiológicos durante el proceso de elaboración de varitas de merluza
- Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures
- Nuevas tecnologías para la extracción de compuestos bioactivos en subproductos de pimientos
- 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
- 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 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
- 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
- Presencia de Lactobacillus spp. y Bacillus licheniformis en margarina con yogur
- Preservation of different fig cultivars (Ficus carica L.) under modified atmosphere packaging during cold storage
- 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
- Rapid differentiation of Staphylococcus aureus from staphylococcal species by arbitrarily primed-polymerase chain reaction
- Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages
- Relationship between consumer food safety knowledge and reported behavior among students from health sciences in one region of Spain
- 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
- Retinol and α-tocopherol contents, fat color, and lipid oxidation as traceability tools of the feeding system in suckling payoya kids
- 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 autochthonous lactic acid bacteria strains from artisanal soft cheese: probiotic characteristics and prebiotic metabolism
- Screening of lactic acid bacteria and bifidobacteria for potential probiotic use in Iberian dry fermented sausages
- Selección y caracterización de cepas de bacterias ácido lácticas para su utilización como cultivos iniciadores en la elaboración de embutidos de cerdo ibérico
- 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
- Sistema de producción de higos secos en superintensivo, una alternativa rentable
- Sistemas de secado alternativos al secado al sol en higos
- 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
- Study of the influence of genotype and rearing method on muscle fibre characteristics in suckling goat kids
- 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
- 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.)
- Valoración de lactosueros de quesería para su empleo como biopesticida
- Volatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milk
- Yeast community in traditional Portuguese Serpa cheese by culture-dependent and -independent DNA approaches
- Yeasts isolated from figs (Ficus carica L.) as biocontrol agents of postharvest fruit diseases
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