Portal Investigación UEx

A Short Synthesis Of Potential Juvenoids Based On The Isoxazole Chemistry

Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers

The Effect Of Deep Frying French Fries And Two Types Of Iberian Pork On The Characteristics Of Extra Virgin Olive Oil And The Fried Products

Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers

The Effect Of Deep Frying French Fries And Two Types Of Iberian Pork On The Characteristics Of Extra Virgin Olive Oil And The Fried Products

Effect Of The Organic Production And The Harvesting Method On The Chemical Quality And The Volatile Compounds Of Virgin Olive Oil Over The Harvesting Season

The Effect Of Deep Frying French Fries And Two Types Of Iberian Pork On The Characteristics Of Extra Virgin Olive Oil And The Fried Products

Effect Of The Organic Production And The Harvesting Method On The Chemical Quality And The Volatile Compounds Of Virgin Olive Oil Over The Harvesting Season

Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins

Effect Of The Organic Production And The Harvesting Method On The Chemical Quality And The Volatile Compounds Of Virgin Olive Oil Over The Harvesting Season

Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins

Sensory Characteristics And Consumer Preference Of Smoked Dry-Cured Iberian Salchichon

Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins

Sensory Characteristics And Consumer Preference Of Smoked Dry-Cured Iberian Salchichon

Effect Of Talc And Water Addition On Olive Oil Quality And Antioxidants

Sensory Characteristics And Consumer Preference Of Smoked Dry-Cured Iberian Salchichon

Effect Of Talc And Water Addition On Olive Oil Quality And Antioxidants

Effect Of Commercial Proteases On Shelf-Life Extension Of Iberian Dry-Cured Sausage

Effect Of Talc And Water Addition On Olive Oil Quality And Antioxidants

Effect Of Commercial Proteases On Shelf-Life Extension Of Iberian Dry-Cured Sausage

Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis

Effect Of Commercial Proteases On Shelf-Life Extension Of Iberian Dry-Cured Sausage

Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis

Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham

Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis

Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham

Adaptación A Metodologías Ects De La Asignatura Operaciones Básicas Y Tecnología De Alimentos De La Titulación De Ingenierio Técnico De Industrias Agrarias Y Alimentarias

Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham

Adaptación A Metodologías Ects De La Asignatura Operaciones Básicas Y Tecnología De Alimentos De La Titulación De Ingenierio Técnico De Industrias Agrarias Y Alimentarias

Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos

Adaptación A Metodologías Ects De La Asignatura Operaciones Básicas Y Tecnología De Alimentos De La Titulación De Ingenierio Técnico De Industrias Agrarias Y Alimentarias

Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos

Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.

Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos

Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.

The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics

Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.

The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics

Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams

The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics

Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams

Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams

Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams

Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams

Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding

Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams

Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding

Reacciones Químicas Y Bioquímicas Que Se Desarrollan Durante La Maduración Del Jamón Ibérico

Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding

Reacciones Químicas Y Bioquímicas Que Se Desarrollan Durante La Maduración Del Jamón Ibérico

Composición Química General Del Jamón Ibérico: Interés Nutritivo Y Dietético

Reacciones Químicas Y Bioquímicas Que Se Desarrollan Durante La Maduración Del Jamón Ibérico

Composición Química General Del Jamón Ibérico: Interés Nutritivo Y Dietético

Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham

Composición Química General Del Jamón Ibérico: Interés Nutritivo Y Dietético

Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham

Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham

Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham

Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham

Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions

Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham

Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions

Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham

Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions

Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham

Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera

Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham

Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera

Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening

Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera

Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening

Predicting The Selectivity Of Imprinted Polymers

Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening

Predicting The Selectivity Of Imprinted Polymers

Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham

Predicting The Selectivity Of Imprinted Polymers

Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham

Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham

Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham

Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham

Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat

Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham

Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat

Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig

Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat

Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig

Influencia De Las Condiciones Del Procesado Sobre Los Cambios Madurativos En El Jamón Ibérico

Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig

Influencia De Las Condiciones Del Procesado Sobre Los Cambios Madurativos En El Jamón Ibérico

Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc

Influencia De Las Condiciones Del Procesado Sobre Los Cambios Madurativos En El Jamón Ibérico

Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc

A Short Synthesis Of Potential Juvenoids Based On The Isoxazole Chemistry

Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc

A Short Synthesis Of Potential Juvenoids Based On The Isoxazole Chemistry

Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers