Portal Investigación UEx

Clasificación De Calidades En Función Del Perfil De Ácidos Grasos. Ejercicio Comparativo En 4 Campañas Con Cerdos Ibéricos Cebados En Montaña Pura.

An Overview Of The Antifungal Potential For Aromatic Plant Extracts In Agriculture And The Food Industry: A Comprehensive Analysis Focusing On The Rubus, Cistus And Quercus Genera Against Fungal Infections Of Crops And Food

Development Of Antimicrobial Coatings From Ficus Carica Latex For Improving The Quality Of Dried Figs

An Overview Of The Antifungal Potential For Aromatic Plant Extracts In Agriculture And The Food Industry: A Comprehensive Analysis Focusing On The Rubus, Cistus And Quercus Genera Against Fungal Infections Of Crops And Food

Development Of Antimicrobial Coatings From Ficus Carica Latex For Improving The Quality Of Dried Figs

Mycobiota Composition Through The Ripening Of Artisanal Soft Cheeses ‘torta Del Casar’ And ‘queso De La Serena’ Monitored By High-Throughput Sequencing

Development Of Antimicrobial Coatings From Ficus Carica Latex For Improving The Quality Of Dried Figs

Mycobiota Composition Through The Ripening Of Artisanal Soft Cheeses ‘torta Del Casar’ And ‘queso De La Serena’ Monitored By High-Throughput Sequencing

Antioxidant And Antimicrobial Activities Of Optimized Extract Obtained From Almond Shell Residues

Mycobiota Composition Through The Ripening Of Artisanal Soft Cheeses ‘torta Del Casar’ And ‘queso De La Serena’ Monitored By High-Throughput Sequencing

Antioxidant And Antimicrobial Activities Of Optimized Extract Obtained From Almond Shell Residues

Determination Of Geosmin And 2-Methylisoborneol And Associated Microbial Composition In Rainbow Trout Aquaculture Systems For Human Consumption

Antioxidant And Antimicrobial Activities Of Optimized Extract Obtained From Almond Shell Residues

Determination Of Geosmin And 2-Methylisoborneol And Associated Microbial Composition In Rainbow Trout Aquaculture Systems For Human Consumption

Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product

Determination Of Geosmin And 2-Methylisoborneol And Associated Microbial Composition In Rainbow Trout Aquaculture Systems For Human Consumption

Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product

Characterization Of Myrosinase-Mediated Glucosinolate Degradation Pathways In Lactiplantibacillus Plantarum Zust49

Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product

Characterization Of Myrosinase-Mediated Glucosinolate Degradation Pathways In Lactiplantibacillus Plantarum Zust49

Quercetin And Kaempferol From Saffron Petals Alleviated Hydrogen Peroxide-Induced Oxidative Damage In B16 Cells

Characterization Of Myrosinase-Mediated Glucosinolate Degradation Pathways In Lactiplantibacillus Plantarum Zust49

Quercetin And Kaempferol From Saffron Petals Alleviated Hydrogen Peroxide-Induced Oxidative Damage In B16 Cells

Metabarcoding Analysis Reveals A Differential Bacterial Community Profile Associated With ‘torta Del Casar’ And ‘queso De La Serena’ Pdo Cheeses

Quercetin And Kaempferol From Saffron Petals Alleviated Hydrogen Peroxide-Induced Oxidative Damage In B16 Cells

Metabarcoding Analysis Reveals A Differential Bacterial Community Profile Associated With ‘torta Del Casar’ And ‘queso De La Serena’ Pdo Cheeses

Impact Of Simulated Human Gastrointestinal Digestion On The Functional Properties Of Dietary Fibres Obtained From Broccoli Leaves, Grape Stems, Pomegranate And Tomato Peels

Metabarcoding Analysis Reveals A Differential Bacterial Community Profile Associated With ‘torta Del Casar’ And ‘queso De La Serena’ Pdo Cheeses

Impact Of Simulated Human Gastrointestinal Digestion On The Functional Properties Of Dietary Fibres Obtained From Broccoli Leaves, Grape Stems, Pomegranate And Tomato Peels

Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber

Impact Of Simulated Human Gastrointestinal Digestion On The Functional Properties Of Dietary Fibres Obtained From Broccoli Leaves, Grape Stems, Pomegranate And Tomato Peels

Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber

Comprehensive Analysis Of Bioactive Compounds, Functional Properties, And Applications Of Broccoli By-Products

Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber

Comprehensive Analysis Of Bioactive Compounds, Functional Properties, And Applications Of Broccoli By-Products

Antifungal Effect Of Autochthonous Aromatic Plant Extracts On Two Mycotoxigenic Strains Of Aspergillus Flavus

Comprehensive Analysis Of Bioactive Compounds, Functional Properties, And Applications Of Broccoli By-Products

Antifungal Effect Of Autochthonous Aromatic Plant Extracts On Two Mycotoxigenic Strains Of Aspergillus Flavus

Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art

Antifungal Effect Of Autochthonous Aromatic Plant Extracts On Two Mycotoxigenic Strains Of Aspergillus Flavus

Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art

Bioactive Components And Biological Activities Of Crocus Sativus L. Byproducts: A Comprehensive Review

Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art

Bioactive Components And Biological Activities Of Crocus Sativus L. Byproducts: A Comprehensive Review

Antimicrobial Properties Of Essential Oils Obtained From Autochthonous Aromatic Plants

Bioactive Components And Biological Activities Of Crocus Sativus L. Byproducts: A Comprehensive Review

Antimicrobial Properties Of Essential Oils Obtained From Autochthonous Aromatic Plants

Influence Of Different Extraction Methods On The Compound Profiles And Functional Properties Of Extracts From Solid By-Products Of The Wine Industry

Antimicrobial Properties Of Essential Oils Obtained From Autochthonous Aromatic Plants

Influence Of Different Extraction Methods On The Compound Profiles And Functional Properties Of Extracts From Solid By-Products Of The Wine Industry

Improve The Functional Properties Of Dietary Fibre Isolated From Broccoli By-Products By Using Different Technologies

Influence Of Different Extraction Methods On The Compound Profiles And Functional Properties Of Extracts From Solid By-Products Of The Wine Industry

Improve The Functional Properties Of Dietary Fibre Isolated From Broccoli By-Products By Using Different Technologies

Trabajos Dirigidos Como Herramienta Para El Desarrollo De Competencias Transversales Y Comparación Entre Alumnos De Distintos Cursos Grado De Ciencia Y Tecnología De Los Alimentos De La Uex

Improve The Functional Properties Of Dietary Fibre Isolated From Broccoli By-Products By Using Different Technologies

Trabajos Dirigidos Como Herramienta Para El Desarrollo De Competencias Transversales Y Comparación Entre Alumnos De Distintos Cursos Grado De Ciencia Y Tecnología De Los Alimentos De La Uex

Gamificación Superficial Como Herramienta De Enseñanza-Aprendizaje En "microbiología"

Trabajos Dirigidos Como Herramienta Para El Desarrollo De Competencias Transversales Y Comparación Entre Alumnos De Distintos Cursos Grado De Ciencia Y Tecnología De Los Alimentos De La Uex

Gamificación Superficial Como Herramienta De Enseñanza-Aprendizaje En "microbiología"

Effects Of Polyphenols And Glucosinolates In Broccoli Extract On Human Gut Microorganisms Based On Simulation In Vitro

Gamificación Superficial Como Herramienta De Enseñanza-Aprendizaje En "microbiología"

Effects Of Polyphenols And Glucosinolates In Broccoli Extract On Human Gut Microorganisms Based On Simulation In Vitro

Characterization Of Autochthonal Hafnia Spp. Strains Isolated From Spanish Soft Raw Ewe's Milk Pdo Cheeses To Be Used As Adjunct Culture

Effects Of Polyphenols And Glucosinolates In Broccoli Extract On Human Gut Microorganisms Based On Simulation In Vitro

Characterization Of Autochthonal Hafnia Spp. Strains Isolated From Spanish Soft Raw Ewe's Milk Pdo Cheeses To Be Used As Adjunct Culture

Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application

Characterization Of Autochthonal Hafnia Spp. Strains Isolated From Spanish Soft Raw Ewe's Milk Pdo Cheeses To Be Used As Adjunct Culture

Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application

Low-Frequency Ultrasound As A Tool For Quality Control Of Soft-Bodied Raw Ewe's Milk Cheeses

Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application

Low-Frequency Ultrasound As A Tool For Quality Control Of Soft-Bodied Raw Ewe's Milk Cheeses

Improving The Viability And Metabolism Of Intestinal Probiotic Bacteria Using Fibre Obtained From Vegetable By-Products

Low-Frequency Ultrasound As A Tool For Quality Control Of Soft-Bodied Raw Ewe's Milk Cheeses

Improving The Viability And Metabolism Of Intestinal Probiotic Bacteria Using Fibre Obtained From Vegetable By-Products

Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees

Improving The Viability And Metabolism Of Intestinal Probiotic Bacteria Using Fibre Obtained From Vegetable By-Products

Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees

Strategies To Increase The Biological And Biotechnological Value Of Polysaccharides From Agricultural Waste For Application In Healthy Nutrition

Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees

Strategies To Increase The Biological And Biotechnological Value Of Polysaccharides From Agricultural Waste For Application In Healthy Nutrition

Functional Properties Of Extracts And Residual Dietary Fibre From Pomegranate (Punica Granatum L.) Peel Obtained With Different Supercritical Fluid Conditions

Strategies To Increase The Biological And Biotechnological Value Of Polysaccharides From Agricultural Waste For Application In Healthy Nutrition

Functional Properties Of Extracts And Residual Dietary Fibre From Pomegranate (Punica Granatum L.) Peel Obtained With Different Supercritical Fluid Conditions

Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality

Functional Properties Of Extracts And Residual Dietary Fibre From Pomegranate (Punica Granatum L.) Peel Obtained With Different Supercritical Fluid Conditions

Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality

Antioxidant, Antihypertensive And Antimicrobial Properties Of Phenolic Compounds Obtained From Native Plants By Different Extraction Methods

Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality

Antioxidant, Antihypertensive And Antimicrobial Properties Of Phenolic Compounds Obtained From Native Plants By Different Extraction Methods

Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese

Antioxidant, Antihypertensive And Antimicrobial Properties Of Phenolic Compounds Obtained From Native Plants By Different Extraction Methods

Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese

Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening

Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese

Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening

Identification And Selection Of Yeast With Functional Properties For Future Application In Soft Paste Cheese

Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening

Identification And Selection Of Yeast With Functional Properties For Future Application In Soft Paste Cheese

Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano

Identification And Selection Of Yeast With Functional Properties For Future Application In Soft Paste Cheese

Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano

Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production

Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano

Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production

Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives

Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production

Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives

Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism

Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives

Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism

Clostridium

Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism

Clostridium

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

Clostridium

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

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

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

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

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

Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium

Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis

Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium

Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis

Clostridium

Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis

Clostridium

The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors

Clostridium

The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors

Yeast Community In Traditional Portuguese Serpa Cheese By Culture-Dependent And -Independent Dna Approaches

The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors

Yeast Community In Traditional Portuguese Serpa Cheese By Culture-Dependent And -Independent Dna Approaches

Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere

Yeast Community In Traditional Portuguese Serpa Cheese By Culture-Dependent And -Independent Dna Approaches

Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere

Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages

Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere

Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages

Potential Antimicrobial And Antiproliferative Activities Of Autochthonous Starter Cultures And Protease Epg222 In Dry-Fermented Sausages

Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages

Potential Antimicrobial And Antiproliferative Activities Of Autochthonous Starter Cultures And Protease Epg222 In Dry-Fermented Sausages

Characterisation Of The Vegetable Rennets Used For 'torta Del Casar' Cheesemaking By A Protein Profile Method

Potential Antimicrobial And Antiproliferative Activities Of Autochthonous Starter Cultures And Protease Epg222 In Dry-Fermented Sausages

Characterisation Of The Vegetable Rennets Used For 'torta Del Casar' Cheesemaking By A Protein Profile Method

Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón

Characterisation Of The Vegetable Rennets Used For 'torta Del Casar' Cheesemaking By A Protein Profile Method

Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón

Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods

Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón

Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods

Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese

Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods

Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese

Clostridium (C. Botulinum And C. Perfringens)

Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese

Clostridium (C. Botulinum And C. Perfringens)

Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham

Clostridium (C. Botulinum And C. Perfringens)

Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham

Clostridium (C. Botulinum And C. Perfringens)

Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham

Clostridium (C. Botulinum And C. Perfringens)

Bacterial Communities Of The Traditional Raw Ewe's Milk Cheese Torta Del Casar Made Without The Addition Of A Starter

Clostridium (C. Botulinum And C. Perfringens)

Bacterial Communities Of The Traditional Raw Ewe's Milk Cheese Torta Del Casar Made Without The Addition Of A Starter

Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese

Bacterial Communities Of The Traditional Raw Ewe's Milk Cheese Torta Del Casar Made Without The Addition Of A Starter

Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese

Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar

Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese

Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar

Authentication Of 'cereza Del Jerte' Cherry Cultivars Using Real Time Pcr

Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar

Authentication Of 'cereza Del Jerte' Cherry Cultivars Using Real Time Pcr

Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs

Authentication Of 'cereza Del Jerte' Cherry Cultivars Using Real Time Pcr

Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs

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

Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs

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

Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures

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

Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures

Efecto De La Aplicación De Bacterias Acido Lácticas Potencialmente Probióticas En Las Propiedades Sensoriales De Embutidos Crudos Curados Ibéricos

Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures

Efecto De La Aplicación De Bacterias Acido Lácticas Potencialmente Probióticas En Las Propiedades Sensoriales De Embutidos Crudos Curados Ibéricos

Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries

Efecto De La Aplicación De Bacterias Acido Lácticas Potencialmente Probióticas En Las Propiedades Sensoriales De Embutidos Crudos Curados Ibéricos

Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries

Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making

Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries

Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making

A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives

Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making

A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives

Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes

A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives

Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes

Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes

Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes

Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes

Application Of Lactobacillus Fermentum Hl57 And Pediococcus Acidilactici Sp979 As Potential Probiotics In The Manufacture Of Traditional Iberian Dry-Fermented Sausages

Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes

Application Of Lactobacillus Fermentum Hl57 And Pediococcus Acidilactici Sp979 As Potential Probiotics In The Manufacture Of Traditional Iberian Dry-Fermented Sausages

Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería

Application Of Lactobacillus Fermentum Hl57 And Pediococcus Acidilactici Sp979 As Potential Probiotics In The Manufacture Of Traditional Iberian Dry-Fermented Sausages

Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería

Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage

Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería

Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage

Identification Of Molds Associated With Green Table Olives

Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage

Identification Of Molds Associated With Green Table Olives

Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón

Identification Of Molds Associated With Green Table Olives

Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón

Clostridium

Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón

Clostridium

Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages

Clostridium

Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages

Characterization Of The Novel Antifungal Protein Pgafp And The Encoding Gene Of Penicillium Chrysogenum

Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages

Characterization Of The Novel Antifungal Protein Pgafp And The Encoding Gene Of Penicillium Chrysogenum

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

Characterization Of The Novel Antifungal Protein Pgafp And The Encoding Gene Of Penicillium Chrysogenum

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

Characterization Of The Novel Antifungal Chitosanase Pgchp And The Encoding Gene From Penicillium Chrysogenum

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

Characterization Of The Novel Antifungal Chitosanase Pgchp And The Encoding Gene From Penicillium Chrysogenum

Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham

Characterization Of The Novel Antifungal Chitosanase Pgchp And The Encoding Gene From Penicillium Chrysogenum

Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham

Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages

Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham

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

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

Control De Calidad Del Cardo Silvestre En La Elaboración De La Torta Del Casar

Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages

Control De Calidad Del Cardo Silvestre En La Elaboración De La Torta Del Casar

Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis

Control De Calidad Del Cardo Silvestre En La Elaboración De La Torta Del Casar

Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis

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

Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis

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

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

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

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

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

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

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

Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)

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

Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)

Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages

Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)

Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages

Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages

Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages

Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages

Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting

Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages

Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting

Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives

Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting

Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives

Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham

Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives

Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham

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

Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham

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.

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

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

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

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

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

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

Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages

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

Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages

Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages

Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages

Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages

Genetic Characterization And Expression Of The Novel Fungal Protease, Epg222 Active In Dry-Cured Meat Products

Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages

Genetic Characterization And Expression Of The Novel Fungal Protease, Epg222 Active In Dry-Cured Meat Products

Grupos Microbianos Implicados En La "cala" Del Jamón Ibérico.

Genetic Characterization And Expression Of The Novel Fungal Protease, Epg222 Active In Dry-Cured Meat Products

Grupos Microbianos Implicados En La "cala" Del Jamón Ibérico.

Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico

Grupos Microbianos Implicados En La "cala" Del Jamón Ibérico.

Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico

Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika

Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico

Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika

Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'

Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika

Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'

Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins

Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'

Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins

Identificación De Bacterias Lácticas Aisladas De Embutidos De Cerdo Ibérico Mediante Perfil De Proteínas Intracelulares

Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins

Identificación De Bacterias Lácticas Aisladas De Embutidos De Cerdo Ibérico Mediante Perfil De Proteínas Intracelulares

Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham

Identificación De Bacterias Lácticas Aisladas De Embutidos De Cerdo Ibérico Mediante Perfil De Proteínas Intracelulares

Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham

Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures

Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham

Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures

Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins

Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures

Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins

Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins

Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins

Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins

Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe

Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins

Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe

Effect Of The Fungal Extracellular Protease Epg222 On Texture Of Whole Pieces Of Pork Loin

Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe

Effect Of The Fungal Extracellular Protease Epg222 On Texture Of Whole Pieces Of Pork Loin

Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins

Effect Of The Fungal Extracellular Protease Epg222 On Texture Of Whole Pieces Of Pork Loin

Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins

Functional Expression Of Keratinase (Kera) Gene From Bacillus Licheniformis In Pichia Pastoris

Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins

Functional Expression Of Keratinase (Kera) Gene From Bacillus Licheniformis In Pichia Pastoris

Purification And Characterization Of An Extracellular Protease From Penicillium Chrysogenum Pg222 Active Against Meat Proteins

Functional Expression Of Keratinase (Kera) Gene From Bacillus Licheniformis In Pichia Pastoris

Purification And Characterization Of An Extracellular Protease From Penicillium Chrysogenum Pg222 Active Against Meat Proteins

Molecular Cloning Of Verrucosidin-Producing Penicillium Polonicum Genes By Differential Screening To Obtain A Dna Probe

Purification And Characterization Of An Extracellular Protease From Penicillium Chrysogenum Pg222 Active Against Meat Proteins

Molecular Cloning Of Verrucosidin-Producing Penicillium Polonicum Genes By Differential Screening To Obtain A Dna Probe

Caracteres De Prolificidad Y Aptitud Materna En Hembras Híbridas Del Cruce Entre Estirpes De Cerdo Ibérico

Molecular Cloning Of Verrucosidin-Producing Penicillium Polonicum Genes By Differential Screening To Obtain A Dna Probe

Caracteres De Prolificidad Y Aptitud Materna En Hembras Híbridas Del Cruce Entre Estirpes De Cerdo Ibérico

Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos

Caracteres De Prolificidad Y Aptitud Materna En Hembras Híbridas Del Cruce Entre Estirpes De Cerdo Ibérico

Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos

Carácteres Productivos Y De Calidad En Cerdos Ibéricos Puros Y Cruzados Con Duroc: Influencia De La Montanera Sobre Su Perfil De Ácidos Grasos

Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos

Carácteres Productivos Y De Calidad En Cerdos Ibéricos Puros Y Cruzados Con Duroc: Influencia De La Montanera Sobre Su Perfil De Ácidos Grasos

Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction

Carácteres Productivos Y De Calidad En Cerdos Ibéricos Puros Y Cruzados Con Duroc: Influencia De La Montanera Sobre Su Perfil De Ácidos Grasos

Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction

Alteraciones Detectables En La Concentración De Lípidos Plasmáticos De Perros Con Hepatopatías

Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction

Alteraciones Detectables En La Concentración De Lípidos Plasmáticos De Perros Con Hepatopatías

Utilización Del Alperujo De Aceituna Como Suplemento De La Ración En El Cerdo Ibérico De Primor

Alteraciones Detectables En La Concentración De Lípidos Plasmáticos De Perros Con Hepatopatías

Utilización Del Alperujo De Aceituna Como Suplemento De La Ración En El Cerdo Ibérico De Primor

Clasificación De Calidades En Función Del Perfil De Ácidos Grasos. Ejercicio Comparativo En 4 Campañas Con Cerdos Ibéricos Cebados En Montaña Pura.

Utilización Del Alperujo De Aceituna Como Suplemento De La Ración En El Cerdo Ibérico De Primor

Clasificación De Calidades En Función Del Perfil De Ácidos Grasos. Ejercicio Comparativo En 4 Campañas Con Cerdos Ibéricos Cebados En Montaña Pura.

An Overview Of The Antifungal Potential For Aromatic Plant Extracts In Agriculture And The Food Industry: A Comprehensive Analysis Focusing On The Rubus, Cistus And Quercus Genera Against Fungal Infections Of Crops And Food