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- A study of the nutritional status and prevalence of overweight among adolescents from different size towns in Extremadura
- Anti-fungal activity of phenolic sweet orange peel extract for controlling fungi responsible for post-harvest fruit decay
- 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" sweet cherry varieties by free zone capillary electrophoresis (FZCE)
- Automatización del sistema de control de la división de Hidroeléctrica Ferroatlántica
- Avances en la autentificación de cerezas del Jerte
- 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
- Comparative study of the pigment content of different crop cycle tomato varieties for industry
- Contribución al uso de la técnica de confusión sexual contra gusano rosado (Pectinophora gossypiella Saunders) en algodón
- Contribution of a selected fungal population to the volatile compounds on dry-cured ham
- Cyclopiazonic acid gene expression as strategy to minimizing mycotoxin contamination in cheese
- DNA typing methods for differentiation of yeasts related to dry-cured meat products
- Desarrollo de un Sistema APPCC en una industria artesana de elaboración de productos de pastelería
- Detección de microorganismos toxigénicos por técnicas de ácidos nucleicos
- Detection of Clostridium botulinum types A, B, E and F in foods by PCR and DNA probe
- Detection of smoked paprika "Pimentón de La Vera" adulteration by free zone capillary electrophoresis (FZCE)
- Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives
- 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 toxigenic Staphylococcus aureus in staphylococcal isolates from prepared and frozen foods by combined arbitrarily primed polymerase chain reaction and DNA probe
- Dry matter and root colonization of plants by indigenous arbuscular mycorrhizal fungi with physical fractions of dry olive mill residue inoculated with saprophytic fungi
- EVALUACIÓN DEL ESTADO NUTRICIONAL DE ESTUDIANTES ADOLESCENTES DE EXTREMADURA BASADO EN MEDIDAS ANTROPOMÉTRICAS
- Efecto del envasado de carne de cabrito en atmósferas modificadas con CO2 sobre el desarrollo microbiano
- Effect of Penicillium chryso genum and Debaryomyces hansenii on the volatile compounds during controlled ripening of pork loins
- 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
- 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
- Evaluation of the nutritive value of sugarcane residues inoculated with fungus Fomes sp
- Evaluation of the quality and shelf-life of cayenne (Capsicum spp.)
- Gene expression of Aspergillus flavus strains on a cheese model system to control aflatoxin production
- Grupos microbianos implicados en la "Cala" del jamón ibérico.
- Identificación de bacterias lácticas aisladas de embutidos de cerdo ibérico mediante perfil de proteínas intracelulares
- 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
- 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
- Influence of modified atmosphere packaging (MAP) on aroma quality of figs (Ficus carica L.)
- Killer Activity of Yeasts Isolated from Spanish Dry-Cured Ham
- Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures
- Molecular cloning of verrucosidin-producing Penicillium polonicum genes by differential screening to obtain a DNA probe
- Otras actividades complementarias para mejorar la docencia universitaria: elaboración y utilización de blogs
- Physicochemical and microbiological characterization of the dehydration processing of red pepper fruits for paprika production
- 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
- 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
- Proteolytic activity of penicillium chrysogenum and debaryomyces hansenii during controlled ripening of pork loins
- Quality assessment of commercial paprikas
- Rapid differentiation of Staphylococcus aureus from staphylococcal species by arbitrarily primed-polymerase chain reaction
- Safety and functional aspects of preselected enterococci for probiotic use in iberian dry-fermented sausages
- Tipo de pimentón como factor crítico de calidad en la producción de chorizo ibérico
- Transformación del alpeorujo con hongos para la obtención de fertilizante orgánico
- Type of paprika as a critical quality factor in Iberian chorizo sausage manufacture
- Técnicas de ácidos nucleicos para la detección de C. botulinum en alimentos
- Use of autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter cultures in the production of "chorizo" in 2 different traditional industries
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