http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/revistas/Revista/2621
Inverse Relations
- Has related:
ou:publicadaEnRevista
- Gene expression analysis to predict aflatoxins B<inf>1</inf> and G<inf>1</inf> contamination in some plant origin foods
- Altered commercial controlled atmosphere storage conditions for 'Parhenon' broccoli plants (Brassica oleracea L. var. italica). Influence on the outer quality parameters and on the health-promoting compounds
- Application of ISSR-PCR as a rapid method for clustering and typing of yeasts isolated from table olives
- Atlas of scientific institutions in food science (Scopus, 2003-2013)
- Changes in colour, lipid oxidation and fatty acid composition of pork loin chops as affected by the type of culinary frying fat
- Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation
- Comparative study between Serrano and Iberian dry-cured hams in relation to the application of high hydrostatic pressure and temporal sensory perceptions
- Consumers awareness of white-striping as a chicken breast myopathy affects their purchasing decision and emotional responses
- Effect of autochthonous starter cultures in the production of " salchichón", a traditional Iberian dry-fermented sausage, with different ripening processes
- Effect of commercial proteases on shelf-life extension of Iberian dry-cured sausage
- Effect of high hydrostatic pressure processing and storage temperature on food safety, microbial counts, colour and oxidative changes of a traditional dry-cured sausage
- Effect of hydrostatic high pressure processing on nectarine halves pretreated with ascorbic acid and calcium during refrigerated storage
- Effect of selected protective cultures on ochratoxin A accumulation in dry-cured Iberian ham during its ripening process
- Evaluation of different RNA extraction methods of filamentous fungi in various food matrices
- Evaluation of the efficacy of Debaryomyces hansenii as protective culture for controlling Listeria monocytogenes in sliced dry-cured ham
- Fat content has a significant impact on protein oxidation occurred during frozen storage of beef patties
- Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis
- Identification and selection of yeast with functional properties for future application in soft paste cheese
- Identification of radical scavenging peptides (<3kDa) from Burgos-type cheese
- Physico-chemical and sensory characteristics of freeze-dried and air-dehydrated yogurt foam
- Physicochemical and bioactive properties evolution during ripening of 'Ambrunés' sweet cherry cultivar
- Physicochemical and microbiological characterization of the dehydration processing of red pepper fruits for paprika production
- Physicochemical factors affecting the growth and mycotoxin production of Penicillium strains in a synthetic cheese medium
- Prevalence and characterization of Listeria monocytogenes in deboning and slicing areas of Spanish dry-cured ham processing
- Prevention of rancidity and discolouration of Iberian dry cured sausage using proteases
- Protein and lipid oxidations in jerky chicken and consequences on sensory quality
- Raman, near-infrared and fluorescence spectroscopy for determination of collagen content in ground meat and poultry by-products
- Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pâté
- Screening of autochthonous lactic acid bacteria strains from artisanal soft cheese: probiotic characteristics and prebiotic metabolism
- Study on fish oil microcapsules as neat and added to meat model systems: Enrichment and bioaccesibility of EPA and DHA
- The effect of olive fruit maturation in Spanish style fermentation with a controlled temperature
- The influence of ecophysiological factors on growth, aflR gene expression and aflatoxin B<inf>1</inf> production by a type strain of Aspergillus flavus
- Underlying chemical mechanisms of the contradictory effects of NaCl reduction on the redox-state of meat proteins in fermented sausages
