PUBLICACIÓN

Differentiation of toxigenic Staphylococcus aureus in staphylococcal isolates from prepared and frozen foods by combined arbitrarily primed polymerase chain reaction and DNA probe.

ACCEDER A LA PUBLICACIÓN: Orcid

Córdoba, M.G., Jordano, R., Aranda, E., Benito, M.J., Córdoba, J.J.

2003

EID

2-s2.0-17744410642

BIBTEX

@article{Córdoba2003,title = {Differentiation of toxigenic Staphylococcus aureus in staphylococcal isolates from prepared and frozen foods by combined arbitrarily primed polymerase chain reaction and DNA probe.},journal = {Die Nahrung},year = {2003},volume = {47},number = {3},pages = {166-170},author = {C{\'o}rdoba, M.G. and Jordano, R. and Aranda, E. and Benito, M.J. and C{\'o}rdoba, J.J.}}

AUTORES DE LA UEX

Juan José Córdoba Ramos
Emilio Aranda Medina

OTRAS PUBLICACIONES DE INTERÉS

Volatile Components Of Dry Cured Iberian Ham
Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria
Design Of A Nitrite-Free Dry-Cured Fermented “salchichón” Process Preventing Growth Of Salmonella, Listeria Monocytogenes, And Staphylococcus Aureus
Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria
Design Of A Nitrite-Free Dry-Cured Fermented “salchichón” Process Preventing Growth Of Salmonella, Listeria Monocytogenes, And Staphylococcus Aureus
Antilisterial Activity Of Cinnamon Essential Oil, Pomegranate Extract, Or Strawberry Tree Extract Against Listeria Monocytogenes In Slices Of Dry-Cured Ham And Pork Loin
Design Of A Nitrite-Free Dry-Cured Fermented “salchichón” Process Preventing Growth Of Salmonella, Listeria Monocytogenes, And Staphylococcus Aureus
Antilisterial Activity Of Cinnamon Essential Oil, Pomegranate Extract, Or Strawberry Tree Extract Against Listeria Monocytogenes In Slices Of Dry-Cured Ham And Pork Loin
Mycotoxins In Meat Products
Antilisterial Activity Of Cinnamon Essential Oil, Pomegranate Extract, Or Strawberry Tree Extract Against Listeria Monocytogenes In Slices Of Dry-Cured Ham And Pork Loin
Mycotoxins In Meat Products
Pathogen And Spoilage Microorganisms In Meat And Dairy Analogues: Occurrence And Control Strategies
Mycotoxins In Meat Products
Pathogen And Spoilage Microorganisms In Meat And Dairy Analogues: Occurrence And Control Strategies
Biocontrol Of L. Monocytogenes With Selected Autochthonous Lactic Acid Bacteria In Raw Milk Soft-Ripened Cheese Under Different Water Activity Conditions
Pathogen And Spoilage Microorganisms In Meat And Dairy Analogues: Occurrence And Control Strategies
Biocontrol Of L. Monocytogenes With Selected Autochthonous Lactic Acid Bacteria In Raw Milk Soft-Ripened Cheese Under Different Water Activity Conditions
Desarrollo De Competencias Transversales Promoviendo La Sostenibilidad Como Parte De La Dietoterapia
Biocontrol Of L. Monocytogenes With Selected Autochthonous Lactic Acid Bacteria In Raw Milk Soft-Ripened Cheese Under Different Water Activity Conditions
Desarrollo De Competencias Transversales Promoviendo La Sostenibilidad Como Parte De La Dietoterapia
Microbiota De Los Derivados Cárnicos Curados-Madurados
Desarrollo De Competencias Transversales Promoviendo La Sostenibilidad Como Parte De La Dietoterapia
Microbiota De Los Derivados Cárnicos Curados-Madurados
Impact Of Water Management And Geographic Location On The Physicochemical Traits And Fungal Population Of ‘calabacita’ Dried Figs In Extremadura (Spain)
Microbiota De Los Derivados Cárnicos Curados-Madurados
Impact Of Water Management And Geographic Location On The Physicochemical Traits And Fungal Population Of ‘calabacita’ Dried Figs In Extremadura (Spain)
Prevalence Of Listeria Monocytogenes In Rte Meat Products Of Quevedo (Ecuador)
Impact Of Water Management And Geographic Location On The Physicochemical Traits And Fungal Population Of ‘calabacita’ Dried Figs In Extremadura (Spain)
Prevalence Of Listeria Monocytogenes In Rte Meat Products Of Quevedo (Ecuador)
Grupo De Higiene Y Seguridad Alimentaria De La Universidad De Extremadura
Prevalence Of Listeria Monocytogenes In Rte Meat Products Of Quevedo (Ecuador)
Grupo De Higiene Y Seguridad Alimentaria De La Universidad De Extremadura
Study Of Lactic Acid Bacteria Isolated From Traditional Ripened Foods And Partial Characterization Of Their Bacteriocins
Grupo De Higiene Y Seguridad Alimentaria De La Universidad De Extremadura
Study Of Lactic Acid Bacteria Isolated From Traditional Ripened Foods And Partial Characterization Of Their Bacteriocins
Pathogenesis Of Fungal Infections
Study Of Lactic Acid Bacteria Isolated From Traditional Ripened Foods And Partial Characterization Of Their Bacteriocins
Pathogenesis Of Fungal Infections
Listeria Monocytogenes Cell-To-Cell Spread
Pathogenesis Of Fungal Infections
Listeria Monocytogenes Cell-To-Cell Spread
Effect Of A Selected Protective Culture Of Lactilactobacillus Sakei On The Evolution Of Volatile Compounds And On The Final Sensorial Characteristics Of Traditional Dry-Cured Fermented “salchichón”
Listeria Monocytogenes Cell-To-Cell Spread
Effect Of A Selected Protective Culture Of Lactilactobacillus Sakei On The Evolution Of Volatile Compounds And On The Final Sensorial Characteristics Of Traditional Dry-Cured Fermented “salchichón”
Effect Of Acidic Conditions On The Growth And Expression Of Two Virulence Genes Of Listeria Monocytogenes Serotype 4b
Effect Of A Selected Protective Culture Of Lactilactobacillus Sakei On The Evolution Of Volatile Compounds And On The Final Sensorial Characteristics Of Traditional Dry-Cured Fermented “salchichón”
Effect Of Acidic Conditions On The Growth And Expression Of Two Virulence Genes Of Listeria Monocytogenes Serotype 4b
Application Of Selected Lactic-Acid Bacteria To Control Listeria Monocytogenes In Soft-Ripened “torta Del Casar” Cheese
Effect Of Acidic Conditions On The Growth And Expression Of Two Virulence Genes Of Listeria Monocytogenes Serotype 4b
Application Of Selected Lactic-Acid Bacteria To Control Listeria Monocytogenes In Soft-Ripened “torta Del Casar” Cheese
Evolution Of Volatile Compounds During Ripening And Final Sensory Changes Of Traditional Raw Ewe’s Milk Cheese “torta Del Casar” Maturated With Selected Protective Lactic Acid Bacteria
Application Of Selected Lactic-Acid Bacteria To Control Listeria Monocytogenes In Soft-Ripened “torta Del Casar” Cheese
Evolution Of Volatile Compounds During Ripening And Final Sensory Changes Of Traditional Raw Ewe’s Milk Cheese “torta Del Casar” Maturated With Selected Protective Lactic Acid Bacteria
Selection And Characterization Of Lactic Acid Bacteria With Activity Against Listeria Monocytogenes From Traditional Rte Ripened Foods
Evolution Of Volatile Compounds During Ripening And Final Sensory Changes Of Traditional Raw Ewe’s Milk Cheese “torta Del Casar” Maturated With Selected Protective Lactic Acid Bacteria
Selection And Characterization Of Lactic Acid Bacteria With Activity Against Listeria Monocytogenes From Traditional Rte Ripened Foods
Antimicrobial Activity Of Essential Oils And Natural Plant Extracts Against Listeria Monocytogenes In A Dry-Cured Ham-Based Model
Selection And Characterization Of Lactic Acid Bacteria With Activity Against Listeria Monocytogenes From Traditional Rte Ripened Foods
Antimicrobial Activity Of Essential Oils And Natural Plant Extracts Against Listeria Monocytogenes In A Dry-Cured Ham-Based Model
Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products
Antimicrobial Activity Of Essential Oils And Natural Plant Extracts Against Listeria Monocytogenes In A Dry-Cured Ham-Based Model
Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products
Control Of Listeria Monocytogenes Growth And Virulence In A Traditional Soft Cheese Model System Based On Lactic Acid Bacteria And A Whey Protein Hydrolysate With Antimicrobial Activity
Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products
Control Of Listeria Monocytogenes Growth And Virulence In A Traditional Soft Cheese Model System Based On Lactic Acid Bacteria And A Whey Protein Hydrolysate With Antimicrobial Activity
Effects Of Use Of Modified Traditional Driers In Making Smoked Paprika “pimentón De La Vera”, On Pepper Quality And Mitigation Of Pah Contamination
Control Of Listeria Monocytogenes Growth And Virulence In A Traditional Soft Cheese Model System Based On Lactic Acid Bacteria And A Whey Protein Hydrolysate With Antimicrobial Activity
Effects Of Use Of Modified Traditional Driers In Making Smoked Paprika “pimentón De La Vera”, On Pepper Quality And Mitigation Of Pah Contamination
Aplicación De Compuestos Orgánicos Volátiles (Vocs) Procedentes De Levaduras Para El Control De Penicillium Expansum En Manzana
Effects Of Use Of Modified Traditional Driers In Making Smoked Paprika “pimentón De La Vera”, On Pepper Quality And Mitigation Of Pah Contamination
Aplicación De Compuestos Orgánicos Volátiles (Vocs) Procedentes De Levaduras Para El Control De Penicillium Expansum En Manzana
Aplicación De Bacterias Ácido-Lácticas Seleccionadas Para El Biocontrol De Listeria Monocytogenes En Quesos “torta Del Casar”
Aplicación De Compuestos Orgánicos Volátiles (Vocs) Procedentes De Levaduras Para El Control De Penicillium Expansum En Manzana
Aplicación De Bacterias Ácido-Lácticas Seleccionadas Para El Biocontrol De Listeria Monocytogenes En Quesos “torta Del Casar”
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
Aplicación De Bacterias Ácido-Lácticas Seleccionadas Para El Biocontrol De Listeria Monocytogenes En Quesos “torta Del Casar”
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
Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application
Gamificación Superficial Como Herramienta De Enseñanza-Aprendizaje En Microbiología
Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application
Growth And Expression Of Virulence Genes Of Listeria Monocytogenes During The Processing Of Dry-Cured Fermented “salchichón” Manufactured With A Selected Lactilactobacillus Sakei
Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application
Growth And Expression Of Virulence Genes Of Listeria Monocytogenes During The Processing Of Dry-Cured Fermented “salchichón” Manufactured With A Selected Lactilactobacillus Sakei
Effect Of The Dry-Cured Fermented Sausage “salchichón” Processing With A Selected Lactobacillus Sakei In Listeria Monocytogenes And Microbial Population
Growth And Expression Of Virulence Genes Of Listeria Monocytogenes During The Processing Of Dry-Cured Fermented “salchichón” Manufactured With A Selected Lactilactobacillus Sakei
Effect Of The Dry-Cured Fermented Sausage “salchichón” Processing With A Selected Lactobacillus Sakei In Listeria Monocytogenes And Microbial Population
Strategies To Increase The Biological And Biotechnological Value Of Polysaccharides From Agricultural Waste For Application In Healthy Nutrition
Effect Of The Dry-Cured Fermented Sausage “salchichón” Processing With A Selected Lactobacillus Sakei In Listeria Monocytogenes And Microbial Population
Strategies To Increase The Biological And Biotechnological Value Of Polysaccharides From Agricultural Waste For Application In Healthy Nutrition
Evaluation Of The Quality And Shelf-Life Of Cayenne (Capsicum Spp.)
Strategies To Increase The Biological And Biotechnological Value Of Polysaccharides From Agricultural Waste For Application In Healthy Nutrition
Evaluation Of The Quality And Shelf-Life Of Cayenne (Capsicum Spp.)
Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese
Evaluation Of The Quality And Shelf-Life Of Cayenne (Capsicum Spp.)
Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Impact Of Water Activity On The Inactivation And Gene Expression Of Listeria Monocytogenes During Refrigerated Storage Of Pressurized Dry-Cured Ham
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Impact Of Water Activity On The Inactivation And Gene Expression Of Listeria Monocytogenes During Refrigerated Storage Of Pressurized Dry-Cured Ham
Prevalence And Characterization Of Listeria Monocytogenes In Deboning And Slicing Areas Of Spanish Dry-Cured Ham Processing
Impact Of Water Activity On The Inactivation And Gene Expression Of Listeria Monocytogenes During Refrigerated Storage Of Pressurized Dry-Cured Ham
Prevalence And Characterization Of Listeria Monocytogenes In Deboning And Slicing Areas Of Spanish Dry-Cured Ham Processing
Development Of A Multiplex Real-Time Pcr To Differentiate The Four Major Listeria Monocytogenes Serotypes In Isolates From Meat Processing Plants
Prevalence And Characterization Of Listeria Monocytogenes In Deboning And Slicing Areas Of Spanish Dry-Cured Ham Processing
Development Of A Multiplex Real-Time Pcr To Differentiate The Four Major Listeria Monocytogenes Serotypes In Isolates From Meat Processing Plants
Evaluation Of The Efficacy Of Debaryomyces Hansenii As Protective Culture For Controlling Listeria Monocytogenes In Sliced Dry-Cured Ham
Development Of A Multiplex Real-Time Pcr To Differentiate The Four Major Listeria Monocytogenes Serotypes In Isolates From Meat Processing Plants
Evaluation Of The Efficacy Of Debaryomyces Hansenii As Protective Culture For Controlling Listeria Monocytogenes In Sliced Dry-Cured Ham
Effect Of Spanish Smoked Paprika “pimentón De La Vera” On Control Of Ochratoxin A And Aflatoxins Production On A Dry-Cured Meat Model System
Evaluation Of The Efficacy Of Debaryomyces Hansenii As Protective Culture For Controlling Listeria Monocytogenes In Sliced Dry-Cured Ham
Effect Of Spanish Smoked Paprika “pimentón De La Vera” On Control Of Ochratoxin A And Aflatoxins Production On A Dry-Cured Meat Model System
Relationship Between Cyclopiazonic Acid Production And Gene Expression In Penicillium Griseofulvum Under Dry-Cured Ham Processing Environmental Conditions
Effect Of Spanish Smoked Paprika “pimentón De La Vera” On Control Of Ochratoxin A And Aflatoxins Production On A Dry-Cured Meat Model System
Relationship Between Cyclopiazonic Acid Production And Gene Expression In Penicillium Griseofulvum Under Dry-Cured Ham Processing Environmental Conditions
Combined Effect Of Temperature, Water Activity And Salt Content On The Growth And Gene Expression Of Listeria Monocytogenes In A Dry-Cured Ham Model System
Relationship Between Cyclopiazonic Acid Production And Gene Expression In Penicillium Griseofulvum Under Dry-Cured Ham Processing Environmental Conditions
Combined Effect Of Temperature, Water Activity And Salt Content On The Growth And Gene Expression Of Listeria Monocytogenes In A Dry-Cured Ham Model System
Effects Of Environmental Conditions And Substrate On Growth And Ochratoxin A Production By Penicillium Verrucosum And Penicillium Nordicum: Relative Risk Assessment Of Ota In Dry-Cured Meat Products
Combined Effect Of Temperature, Water Activity And Salt Content On The Growth And Gene Expression Of Listeria Monocytogenes In A Dry-Cured Ham Model System
Effects Of Environmental Conditions And Substrate On Growth And Ochratoxin A Production By Penicillium Verrucosum And Penicillium Nordicum: Relative Risk Assessment Of Ota In Dry-Cured Meat Products
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Effects Of Environmental Conditions And Substrate On Growth And Ochratoxin A Production By Penicillium Verrucosum And Penicillium Nordicum: Relative Risk Assessment Of Ota In Dry-Cured Meat Products
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
El Consumo De Pimentón En Extremadura Y La Ingesta De Sustancias Producidas En El Proceso De Secado Ahumado
Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production
El Consumo De Pimentón En Extremadura Y La Ingesta De Sustancias Producidas En El Proceso De Secado Ahumado
Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura
El Consumo De Pimentón En Extremadura Y La Ingesta De Sustancias Producidas En El Proceso De Secado Ahumado
Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura
Efecto Del Formato De Presentación De Aceitunas Negras Oxidadas En El Contenido De Acrilamida
Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura
Efecto Del Formato De Presentación De Aceitunas Negras Oxidadas En El Contenido De Acrilamida
Spices And Herbs
Efecto Del Formato De Presentación De Aceitunas Negras Oxidadas En El Contenido De Acrilamida
Spices And Herbs
Handbook Of Foodborne Diseases
Spices And Herbs
Handbook Of Foodborne Diseases
A Study Of The Nutritional Status And Prevalence Of Overweight Among Adolescents From Different Size Towns In Extremadura
Handbook Of Foodborne Diseases
A Study Of The Nutritional Status And Prevalence Of Overweight Among Adolescents From Different Size Towns In Extremadura
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
A Study Of The Nutritional Status And Prevalence Of Overweight Among Adolescents From Different Size Towns In Extremadura
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
Efecto De Las Condiciones De Secado Sobre La Calidad De La Cáscara De Pimiento Para La Obtención De Pimentón
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
Efecto De Las Condiciones De Secado Sobre La Calidad De La Cáscara De Pimiento Para La Obtención De Pimentón
Estudios Para La Obtención De Aceitunas De Mesa De Calidad Empleando Diferentesvariedades De Aceituna
Efecto De Las Condiciones De Secado Sobre La Calidad De La Cáscara De Pimiento Para La Obtención De Pimentón
Estudios Para La Obtención De Aceitunas De Mesa De Calidad Empleando Diferentesvariedades De Aceituna
Caracterización De Flores Comestibles Frescas, Deshidratadas Y Liofilizadas Para Su Uso Como Ingrediente En La Industriaalimentaria
Estudios Para La Obtención De Aceitunas De Mesa De Calidad Empleando Diferentesvariedades De Aceituna
Caracterización De Flores Comestibles Frescas, Deshidratadas Y Liofilizadas Para Su Uso Como Ingrediente En La Industriaalimentaria
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
Caracterización De Flores Comestibles Frescas, Deshidratadas Y Liofilizadas Para Su Uso Como Ingrediente En La Industriaalimentaria
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
Efecto De Debaryomyces Hansenii En El Crecimiento Y Expresión De Genes De Virulencia De Listeria Monocytogenes En Jamón Curado Loncheado
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
Efecto De Debaryomyces Hansenii En El Crecimiento Y Expresión De Genes De Virulencia De Listeria Monocytogenes En Jamón Curado Loncheado
Selección De Bacterias Ácido Lácticas Con Actividad Anti-Listeria Monocytogenes En Alimentos Madurados Tradicionales
Efecto De Debaryomyces Hansenii En El Crecimiento Y Expresión De Genes De Virulencia De Listeria Monocytogenes En Jamón Curado Loncheado
Selección De Bacterias Ácido Lácticas Con Actividad Anti-Listeria Monocytogenes En Alimentos Madurados Tradicionales
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Selección De Bacterias Ácido Lácticas Con Actividad Anti-Listeria Monocytogenes En Alimentos Madurados Tradicionales
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Gene Expression Analysis As A Method To Predict Ota Accumulation In Dry-Cured Meat Products
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Gene Expression Analysis As A Method To Predict Ota Accumulation In Dry-Cured Meat Products
Gene Expression Analysis To Predict Aflatoxins B1 And G1 Contamination In Some Plant Origin Foods
Gene Expression Analysis As A Method To Predict Ota Accumulation In Dry-Cured Meat Products
Gene Expression Analysis To Predict Aflatoxins B1 And G1 Contamination In Some Plant Origin Foods
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Gene Expression Analysis To Predict Aflatoxins B1 And G1 Contamination In Some Plant Origin Foods
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Selection Of Reference Genes To Quantify Relative Expression Of Ochratoxin A-Related Genes By Penicillium Nordicum In Dry-Cured Ham
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Selection Of Reference Genes To Quantify Relative Expression Of Ochratoxin A-Related Genes By Penicillium Nordicum In Dry-Cured Ham
The Influence Of Ecophysiological Factors On Growth, Aflr Gene Expression And Aflatoxin B1 Production By A Type Strain Of Aspergillus Flavus
Selection Of Reference Genes To Quantify Relative Expression Of Ochratoxin A-Related Genes By Penicillium Nordicum In Dry-Cured Ham
The Influence Of Ecophysiological Factors On Growth, Aflr Gene Expression And Aflatoxin B1 Production By A Type Strain Of Aspergillus Flavus
Evaluation Of Different Rna Extraction Methods Of Filamentous Fungi In Various Food Matrices
The Influence Of Ecophysiological Factors On Growth, Aflr Gene Expression And Aflatoxin B1 Production By A Type Strain Of Aspergillus Flavus
Evaluation Of Different Rna Extraction Methods Of Filamentous Fungi In Various Food Matrices
Candida
Evaluation Of Different Rna Extraction Methods Of Filamentous Fungi In Various Food Matrices
Candida
Staphylococcus
Candida
Staphylococcus
Clostridium
Staphylococcus
Clostridium
Alternaria
Clostridium
Alternaria
Real-Time Pcr For The Detection Of Pathogens In Meat And Meat Products
Alternaria
Real-Time Pcr For The Detection Of Pathogens In Meat And Meat Products
Targeting Other Mycotoxin Biosynthetic Genes
Real-Time Pcr For The Detection Of Pathogens In Meat And Meat Products
Targeting Other Mycotoxin Biosynthetic Genes
Multiplex Detection Of Toxigenic Penicillium Species
Targeting Other Mycotoxin Biosynthetic Genes
Multiplex Detection Of Toxigenic Penicillium Species
Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas
Multiplex Detection Of Toxigenic Penicillium Species
Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas
Productos Cárnicos Seguros, Nutritivos Y Saludables: Red De Excelencia Consolider Procarse : Cáceres, 4-5 De Octubre De 2017
Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas
Productos Cárnicos Seguros, Nutritivos Y Saludables: Red De Excelencia Consolider Procarse : Cáceres, 4-5 De Octubre De 2017
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Productos Cárnicos Seguros, Nutritivos Y Saludables: Red De Excelencia Consolider Procarse : Cáceres, 4-5 De Octubre De 2017
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Higiene Y Seguridad Alimentaria
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Higiene Y Seguridad Alimentaria
Uso De Cultivos Protectores En Productos Cárnicos
Higiene Y Seguridad Alimentaria
Uso De Cultivos Protectores En Productos Cárnicos
Evaluación De La Supervivencia De Listeria Monocytogenes En Jamón Curado Mediante El Análisis De La Expresión Génica
Uso De Cultivos Protectores En Productos Cárnicos
Evaluación De La Supervivencia De Listeria Monocytogenes En Jamón Curado Mediante El Análisis De La Expresión Génica
Identification And Control Of Moulds Responsible For Black Spot Spoilage In Dry-Cured Ham
Evaluación De La Supervivencia De Listeria Monocytogenes En Jamón Curado Mediante El Análisis De La Expresión Génica
Identification And Control Of Moulds Responsible For Black Spot Spoilage In Dry-Cured Ham
Development Of A Hog-Based Real-Time Pcr Method To Detect Stress Response Changes In Mycotoxigenic Moulds
Identification And Control Of Moulds Responsible For Black Spot Spoilage In Dry-Cured Ham
Development Of A Hog-Based Real-Time Pcr Method To Detect Stress Response Changes In Mycotoxigenic Moulds
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Development Of A Hog-Based Real-Time Pcr Method To Detect Stress Response Changes In Mycotoxigenic Moulds
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Development Of An Efficient Real-Time Pcr Assay To Quantify Enterotoxin-Producing Staphylococci In Meat Products
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Development Of An Efficient Real-Time Pcr Assay To Quantify Enterotoxin-Producing Staphylococci In Meat Products
Desarrollo De Métodos De Rt-Qpcr Para La Detección De Mohos Viables Productores De Ota En Derivados Cárnicos Curado-Madurados
Development Of An Efficient Real-Time Pcr Assay To Quantify Enterotoxin-Producing Staphylococci In Meat Products
Desarrollo De Métodos De Rt-Qpcr Para La Detección De Mohos Viables Productores De Ota En Derivados Cárnicos Curado-Madurados
Detection Of Filamentous Fungi In Foods
Desarrollo De Métodos De Rt-Qpcr Para La Detección De Mohos Viables Productores De Ota En Derivados Cárnicos Curado-Madurados
Detection Of Filamentous Fungi In Foods
Quantification Of Penicillium Nalgiovense On Dry-Cured Sausage ‘salchichón’ Using A Sybr Green-Based Real-Time Pcr
Detection Of Filamentous Fungi In Foods
Quantification Of Penicillium Nalgiovense On Dry-Cured Sausage ‘salchichón’ Using A Sybr Green-Based Real-Time Pcr
Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process
Quantification Of Penicillium Nalgiovense On Dry-Cured Sausage ‘salchichón’ Using A Sybr Green-Based Real-Time Pcr
Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process
Relationship Between Ecophysiological Factors, Growth And Ochratoxin A Contamination Of Dry-Cured Sausage Based Matrices
Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process
Relationship Between Ecophysiological Factors, Growth And Ochratoxin A Contamination Of Dry-Cured Sausage Based Matrices
Characterisation And Detection Of Spoilage Mould Responsible For Black Spot In Dry-Cured Fermented Sausages
Relationship Between Ecophysiological Factors, Growth And Ochratoxin A Contamination Of Dry-Cured Sausage Based Matrices
Characterisation And Detection Of Spoilage Mould Responsible For Black Spot In Dry-Cured Fermented Sausages
Design Of Primers And Probes For Quantitative Real-Time Pcr Methods
Characterisation And Detection Of Spoilage Mould Responsible For Black Spot In Dry-Cured Fermented Sausages
Design Of Primers And Probes For Quantitative Real-Time Pcr Methods
Evaluation Of The Nutritive Value Of Sugarcane Residues Inoculated With Fungus Fomes Sp
Design Of Primers And Probes For Quantitative Real-Time Pcr Methods
Evaluation Of The Nutritive Value Of Sugarcane Residues Inoculated With Fungus Fomes Sp
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Escherichia Coli O157:h7 Viables En Productos Cárnicos
Evaluation Of The Nutritive Value Of Sugarcane Residues Inoculated With Fungus Fomes Sp
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Escherichia Coli O157:h7 Viables En Productos Cárnicos
Evaluación Del Estado Nutricional De Estudiantes Adolescentes De Extremadura Basado En Medidas Antropométricas
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Escherichia Coli O157:h7 Viables En Productos Cárnicos
Evaluación Del Estado Nutricional De Estudiantes Adolescentes De Extremadura Basado En Medidas Antropométricas
Clostridium (C. Botulinum And C. Perfringens)
Evaluación Del Estado Nutricional De Estudiantes Adolescentes De Extremadura Basado En Medidas Antropométricas
Clostridium (C. Botulinum And C. Perfringens)
T-2, Ht-2, And Diacetoxyscirpenol Toxins From Fusarium
Clostridium (C. Botulinum And C. Perfringens)
T-2, Ht-2, And Diacetoxyscirpenol Toxins From Fusarium
Quality Assessment Of Commercial Paprikas
T-2, Ht-2, And Diacetoxyscirpenol Toxins From Fusarium
Quality Assessment Of Commercial Paprikas
Development Of A Multiplex Qpcr Method For Simultaneous Quantification In Dry-Cured Ham Of An Antifungal-Peptide Penicillium Chrysogenum Strain Used As Protective Culture And Aflatoxin-Producing Moulds
Quality Assessment Of Commercial Paprikas
Development Of A Multiplex Qpcr Method For Simultaneous Quantification In Dry-Cured Ham Of An Antifungal-Peptide Penicillium Chrysogenum Strain Used As Protective Culture And Aflatoxin-Producing Moulds
Inhibition Of Ochratoxigenic Moulds By Debaryomyces Hansenii Strains For Biopreservation Of Dry-Cured Meat Products
Development Of A Multiplex Qpcr Method For Simultaneous Quantification In Dry-Cured Ham Of An Antifungal-Peptide Penicillium Chrysogenum Strain Used As Protective Culture And Aflatoxin-Producing Moulds
Inhibition Of Ochratoxigenic Moulds By Debaryomyces Hansenii Strains For Biopreservation Of Dry-Cured Meat Products
Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods
Inhibition Of Ochratoxigenic Moulds By Debaryomyces Hansenii Strains For Biopreservation Of Dry-Cured Meat Products
Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
The Influence Of Salt (Nacl) On Ochratoxin A Biosynthetic Genes, Growth And Ochratoxin A Production By Three Strains Of Penicillium Nordicum On A Dry-Cured Ham-Based Medium
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
The Influence Of Salt (Nacl) On Ochratoxin A Biosynthetic Genes, Growth And Ochratoxin A Production By Three Strains Of Penicillium Nordicum On A Dry-Cured Ham-Based Medium
Nutritional Evaluation Of Adolescent Students From Extremadura Based On Anthropometric Measurements
The Influence Of Salt (Nacl) On Ochratoxin A Biosynthetic Genes, Growth And Ochratoxin A Production By Three Strains Of Penicillium Nordicum On A Dry-Cured Ham-Based Medium
Nutritional Evaluation Of Adolescent Students From Extremadura Based On Anthropometric Measurements
Clostridium (C. Botulinum And C. Perfringens)
Nutritional Evaluation Of Adolescent Students From Extremadura Based On Anthropometric Measurements
Clostridium (C. Botulinum And C. Perfringens)
Influence Of Temperature And Substrate Conditions On The Omt-1 Gene Expression Of Aspergillus Parasiticus In Relation To Its Aflatoxin Production
Clostridium (C. Botulinum And C. Perfringens)
Influence Of Temperature And Substrate Conditions On The Omt-1 Gene Expression Of Aspergillus Parasiticus In Relation To Its Aflatoxin Production
Development Of A Multiplex Pcr Method For The Detection Of Patulin-, Ochratoxin A- And Aflatoxin-Producing Moulds In Foods
Influence Of Temperature And Substrate Conditions On The Omt-1 Gene Expression Of Aspergillus Parasiticus In Relation To Its Aflatoxin Production
Development Of A Multiplex Pcr Method For The Detection Of Patulin-, Ochratoxin A- And Aflatoxin-Producing Moulds In Foods
Effect Of Penicillium Nalgiovense As Protective Culture In Processing Of Dry-Fermented Sausage Salchichón
Development Of A Multiplex Pcr Method For The Detection Of Patulin-, Ochratoxin A- And Aflatoxin-Producing Moulds In Foods
Effect Of Penicillium Nalgiovense As Protective Culture In Processing Of Dry-Fermented Sausage Salchichón
Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products
Effect Of Penicillium Nalgiovense As Protective Culture In Processing Of Dry-Fermented Sausage Salchichón
Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Desarrollo De Métodos Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Micotoxinas En Productos Cárnicos Madurados
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Desarrollo De Métodos Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Micotoxinas En Productos Cárnicos Madurados
Efecto De Penicillium Nalgiovense Como Cultivo Protector En La Inhibición De Mohos Toxigénicos En Embutidos Crudos-Curados
Desarrollo De Métodos Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Micotoxinas En Productos Cárnicos Madurados
Efecto De Penicillium Nalgiovense Como Cultivo Protector En La Inhibición De Mohos Toxigénicos En Embutidos Crudos-Curados
Detección De Mohos Toxigénicos En Alimentos
Efecto De Penicillium Nalgiovense Como Cultivo Protector En La Inhibición De Mohos Toxigénicos En Embutidos Crudos-Curados
Detección De Mohos Toxigénicos En Alimentos
Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures
Detección De Mohos Toxigénicos En Alimentos
Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures
Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries
Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures
Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries
Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage
Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries
Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage
Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr
Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage
Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr
Development Of A Protocol For Efficient Dna Extraction Of Patulin-Producing Molds From Food For Sensitive Detection By Pcr
Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr
Development Of A Protocol For Efficient Dna Extraction Of Patulin-Producing Molds From Food For Sensitive Detection By Pcr
Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods
Development Of A Protocol For Efficient Dna Extraction Of Patulin-Producing Molds From Food For Sensitive Detection By Pcr
Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods
A Comparative Study Of Dna Extraction Methods To Be Used In Real-Time Pcr Based Quantification Of Ochratoxin A-Producing Molds In Food Products
Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods
A Comparative Study Of Dna Extraction Methods To Be Used In Real-Time Pcr Based Quantification Of Ochratoxin A-Producing Molds In Food Products
Pcr To Detect Patulin Producing Moulds Validated In Foods
A Comparative Study Of Dna Extraction Methods To Be Used In Real-Time Pcr Based Quantification Of Ochratoxin A-Producing Molds In Food Products
Pcr To Detect Patulin Producing Moulds Validated In Foods
Development Of A Multiplex Real-Time Pcr To Quantify Aflatoxin, Ochratoxin A And Patulin Producing Molds In Foods
Pcr To Detect Patulin Producing Moulds Validated In Foods
Development Of A Multiplex Real-Time Pcr To Quantify Aflatoxin, Ochratoxin A And Patulin Producing Molds In Foods
Duplex Real-Time Pcr Method With Internal Amplification Control For Quantification Of Verrucosidin Producing Molds In Dry-Ripened Foods
Development Of A Multiplex Real-Time Pcr To Quantify Aflatoxin, Ochratoxin A And Patulin Producing Molds In Foods
Duplex Real-Time Pcr Method With Internal Amplification Control For Quantification Of Verrucosidin Producing Molds In Dry-Ripened Foods
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
Duplex Real-Time Pcr Method With Internal Amplification Control For Quantification Of Verrucosidin Producing Molds In Dry-Ripened Foods
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
Characterization And Control Of Microbial Black Spot Spoilage In Dry-Cured Iberian Ham
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
Characterization And Control Of Microbial Black Spot Spoilage In Dry-Cured Iberian Ham
Development Of Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-Producing Molds In Foods
Characterization And Control Of Microbial Black Spot Spoilage In Dry-Cured Iberian Ham
Development Of Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-Producing Molds In Foods
Quantitative Real-Time Pcr Method With Internal Amplification Control To Quantify Cyclopiazonic Acid Producing Molds In Foods
Development Of Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-Producing Molds In Foods
Quantitative Real-Time Pcr Method With Internal Amplification Control To Quantify Cyclopiazonic Acid Producing Molds In Foods
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
Quantitative Real-Time Pcr Method With Internal Amplification Control To Quantify Cyclopiazonic Acid Producing Molds In Foods
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
Productos Cárnicos Para El Siglo Xxi: Seguros, Nutritivos Y Saludables
Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage
Productos Cárnicos Para El Siglo Xxi: Seguros, Nutritivos Y Saludables
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Aflatoxinas, Ocratoxina A Y Patulina En Productos Cárnicos
Productos Cárnicos Para El Siglo Xxi: Seguros, Nutritivos Y Saludables
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Aflatoxinas, Ocratoxina A Y Patulina En Productos Cárnicos
Pcr En Tiempo Real Para Detectar Estafilococos Enterotoxigénicos En Productos Cárnicos
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Aflatoxinas, Ocratoxina A Y Patulina En Productos Cárnicos
Pcr En Tiempo Real Para Detectar Estafilococos Enterotoxigénicos En Productos Cárnicos
Pcr En Tiempo Real Para Cuantificar Mohos Productores De Aflatoxinas En Productos Cárnicos
Pcr En Tiempo Real Para Detectar Estafilococos Enterotoxigénicos En Productos Cárnicos
Pcr En Tiempo Real Para Cuantificar Mohos Productores De Aflatoxinas En Productos Cárnicos
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Pcr En Tiempo Real Para Cuantificar Mohos Productores De Aflatoxinas En Productos Cárnicos
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Subproyecto Detrapat: Incidencia, Prevalencia Y Detección De Patógenos Por Técnicas Rápidas En La Industria Cárnica Y Productos Cárnicos Rte
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Subproyecto Detrapat: Incidencia, Prevalencia Y Detección De Patógenos Por Técnicas Rápidas En La Industria Cárnica Y Productos Cárnicos Rte
Técnicas De Pcr Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Subproyecto Detrapat: Incidencia, Prevalencia Y Detección De Patógenos Por Técnicas Rápidas En La Industria Cárnica Y Productos Cárnicos Rte
Técnicas De Pcr Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Pcr Múltiple En Tiempo Real Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Técnicas De Pcr Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Pcr Múltiple En Tiempo Real Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Desarrollo De Una Pcr Convencional Para Detectar “e. Coli” O157:h7
Pcr Múltiple En Tiempo Real Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Desarrollo De Una Pcr Convencional Para Detectar “e. Coli” O157:h7
Pcr Múltiple En Tiempo Real Para Cuantificar “e. Coli” O157:h7 En Productos Cárnicos
Desarrollo De Una Pcr Convencional Para Detectar “e. Coli” O157:h7
Pcr Múltiple En Tiempo Real Para Cuantificar “e. Coli” O157:h7 En Productos Cárnicos
Estudio Del Papel Antioxidante Del Pimentón De La Vera
Pcr Múltiple En Tiempo Real Para Cuantificar “e. Coli” O157:h7 En Productos Cárnicos
Estudio Del Papel Antioxidante Del Pimentón De La Vera
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Estudio Del Papel Antioxidante Del Pimentón De La Vera
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Development Of A Pcr Protocol To Detect Patulin Producing Moulds In Food Products
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Development Of A Pcr Protocol To Detect Patulin Producing Moulds In Food Products
Quantification Of Ochratoxin A-Producing Molds In Food Products By Sybr Green And Taqman Real-Time Pcr Methods
Development Of A Pcr Protocol To Detect Patulin Producing Moulds In Food Products
Quantification Of Ochratoxin A-Producing Molds In Food Products By Sybr Green And Taqman Real-Time Pcr Methods
Development Of Real-Time Pcr Methods To Quantify Patulin-Producing Molds In Food Products
Quantification Of Ochratoxin A-Producing Molds In Food Products By Sybr Green And Taqman Real-Time Pcr Methods
Development Of Real-Time Pcr Methods To Quantify Patulin-Producing Molds In Food Products
Development Of Pcr Assays For Detection Of Escherichia Coli O157:h7 In Meat Products
Development Of Real-Time Pcr Methods To Quantify Patulin-Producing Molds In Food Products
Development Of Pcr Assays For Detection Of Escherichia Coli O157:h7 In Meat Products
Design Of A Method To Evaluate Yeasts To Be Used As Starter Cultures In Dry-Cured Meat Products
Development Of Pcr Assays For Detection Of Escherichia Coli O157:h7 In Meat Products
Design Of A Method To Evaluate Yeasts To Be Used As Starter Cultures In Dry-Cured Meat Products
Clostridium
Design Of A Method To Evaluate Yeasts To Be Used As Starter Cultures In Dry-Cured Meat Products
Clostridium
Transformación Del Alpeorujo Con Hongos Para La Obtención De Fertilizante Orgánico
Clostridium
Transformación Del Alpeorujo Con Hongos Para La Obtención De Fertilizante Orgánico
Clostridium
Transformación Del Alpeorujo Con Hongos Para La Obtención De Fertilizante Orgánico
Clostridium
Avances En La Autentificación De Cerezas Del Jerte
Clostridium
Avances En La Autentificación De Cerezas Del Jerte
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
Avances En La Autentificación De Cerezas Del Jerte
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
Physicochemical And Microbiological Characterization Of The Dehydration Processing Of Red Pepper Fruits For Paprika Production
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
Physicochemical And Microbiological Characterization Of The Dehydration Processing Of Red Pepper Fruits For Paprika Production
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Physicochemical And Microbiological Characterization Of The Dehydration Processing Of Red Pepper Fruits For Paprika Production
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Effect Of Selected Strains Of Debaryomyces Hansenii On The Volatile Compound Production Of Dry Fermented Sausage Salchichón
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Effect Of Selected Strains Of Debaryomyces Hansenii On The Volatile Compound Production Of Dry Fermented Sausage Salchichón
Efficiency Of Mitochondrial Dna Restriction Analysis And Rapd-Pcr To Characterize Yeasts Growing On Dry-Cured Iberian Ham At The Different Geographic Areas Of Ripening
Effect Of Selected Strains Of Debaryomyces Hansenii On The Volatile Compound Production Of Dry Fermented Sausage Salchichón
Efficiency Of Mitochondrial Dna Restriction Analysis And Rapd-Pcr To Characterize Yeasts Growing On Dry-Cured Iberian Ham At The Different Geographic Areas Of Ripening
Dry Matter And Root Colonization Of Plants By Indigenous Arbuscular Mycorrhizal Fungi With Physical Fractions Of Dry Olive Mill Residue Inoculated With Saprophytic Fungi
Efficiency Of Mitochondrial Dna Restriction Analysis And Rapd-Pcr To Characterize Yeasts Growing On Dry-Cured Iberian Ham At The Different Geographic Areas Of Ripening
Dry Matter And Root Colonization Of Plants By Indigenous Arbuscular Mycorrhizal Fungi With Physical Fractions Of Dry Olive Mill Residue Inoculated With Saprophytic Fungi
Población De Levaduras De Jamón Ibérico:: Caracterización, Distribución E Influencia En El Aroma
Dry Matter And Root Colonization Of Plants By Indigenous Arbuscular Mycorrhizal Fungi With Physical Fractions Of Dry Olive Mill Residue Inoculated With Saprophytic Fungi
Población De Levaduras De Jamón Ibérico:: Caracterización, Distribución E Influencia En El Aroma
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Población De Levaduras De Jamón Ibérico:: Caracterización, Distribución E Influencia En El Aroma
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Influencia De Las Condiciones Higiénicas De Elaboración Sobre La Putrefacción Profunda O Cala Del Jamón Curado
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Influencia De Las Condiciones Higiénicas De Elaboración Sobre La Putrefacción Profunda O Cala Del Jamón Curado
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Influencia De Las Condiciones Higiénicas De Elaboración Sobre La Putrefacción Profunda O Cala Del Jamón Curado
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Differentiation Of Yeasts Growing On Dry-Cured Iberian Ham By Mitochondrial Dna Restriction Analysis, Rapd-Pcr And Their Volatile Compounds Production
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Differentiation Of Yeasts Growing On Dry-Cured Iberian Ham By Mitochondrial Dna Restriction Analysis, Rapd-Pcr And Their Volatile Compounds Production
Evaluation And Selection Of Yeasts Isolated From Dry-Cured Iberian Ham By Their Volatile Compound Production
Differentiation Of Yeasts Growing On Dry-Cured Iberian Ham By Mitochondrial Dna Restriction Analysis, Rapd-Pcr And Their Volatile Compounds Production
Evaluation And Selection Of Yeasts Isolated From Dry-Cured Iberian Ham By Their Volatile Compound Production
Debaryomyces
Evaluation And Selection Of Yeasts Isolated From Dry-Cured Iberian Ham By Their Volatile Compound Production
Debaryomyces
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
Debaryomyces
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)
Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
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
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
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
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
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
Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages
Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Genetic Characterization And Expression Of The Novel Fungal Protease, Epg222 Active In Dry-Cured Meat Products
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Genetic Characterization And Expression Of The Novel Fungal Protease, Epg222 Active In Dry-Cured Meat Products
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Genetic Characterization And Expression Of The Novel Fungal Protease, Epg222 Active In Dry-Cured Meat Products
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products
Grupos Microbianos Implicados En La Cala Del Jamón Ibérico.
Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products
Grupos Microbianos Implicados En La Cala Del Jamón Ibérico.
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage `salchichon'
Grupos Microbianos Implicados En La Cala Del Jamón Ibérico.
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage `salchichon'
Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage `salchichon'
Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés
Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico
Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés
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
Caracterización Fenotípica Y Por Rapd-Pcr De Levaduras Aisladas Durante El Proceso De Maduración De Jamón Ibérico
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Caracterización Fenotípica Y Por Rapd-Pcr De Levaduras Aisladas Durante El Proceso De Maduración De Jamón Ibérico
Interés Del Control De Los Mohos En El Jamón Curado
Caracterización Fenotípica Y Por Rapd-Pcr De Levaduras Aisladas Durante El Proceso De Maduración De Jamón Ibérico
Interés Del Control De Los Mohos En El Jamón Curado
Identificación De Bacterias Lácticas Aisladas De Embutidos De Cerdo Ibérico Mediante Perfil De Proteínas Intracelulares
Interés Del Control De Los Mohos En El Jamón Curado
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
Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr
Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures
Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr
Comparative Study Of The Pigment Content Of Different Crop Cycle Tomato Varieties For Industry
Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr
Comparative Study Of The Pigment Content Of Different Crop Cycle Tomato Varieties For Industry
Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins
Comparative Study Of The Pigment Content Of Different Crop Cycle Tomato Varieties For Industry
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
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 Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces 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.
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii 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.
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Purification And Characterization Of An Extracellular Protease From Penicillium Chrysogenum Pg222 Active Against Meat Proteins
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
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
Production Of Cyclopiazonic Acid By Penicillium Commune Isolated From Dry-Cured Ham On A Meat Extract - Based Substrate
Molecular Cloning Of Verrucosidin-Producing Penicillium Polonicum Genes By Differential Screening To Obtain A Dna Probe
Production Of Cyclopiazonic Acid By Penicillium Commune Isolated From Dry-Cured Ham On A Meat Extract - Based Substrate
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
Production Of Cyclopiazonic Acid By Penicillium Commune Isolated From Dry-Cured Ham On A Meat Extract - Based Substrate
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos
Control Del Proceso De Elaboración Del Jamón Ibérico. Aseguramiento De La Calidad Sensorial
Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos
Control Del Proceso De Elaboración Del Jamón Ibérico. Aseguramiento De La Calidad Sensorial
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
Control Del Proceso De Elaboración Del Jamón Ibérico. Aseguramiento De La Calidad Sensorial
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
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 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.
Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods.
Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
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
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
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
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
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
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham
Microbiological Hazards During Processing Of Croquettes
Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham
Microbiological Hazards During Processing Of Croquettes
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commmercial Croquettes
Microbiological Hazards During Processing Of Croquettes
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commmercial Croquettes
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 Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commercial Croquettes
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commercial Croquettes
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Evaluation Of Microbial Hazards During Processing Of Spanish Prepared Flamenquin
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Evaluation Of Microbial Hazards During Processing Of Spanish Prepared Flamenquin
Selección De Cultivos Iniciadores Para Jamón Curado Y Ventajas De Su Aplicación
Evaluation Of Microbial Hazards During Processing Of Spanish Prepared Flamenquin
Selección De Cultivos Iniciadores Para Jamón Curado Y Ventajas De Su Aplicación
Diferenciación De S. Aureus, C. Perfrigens Y C. Botulinum De Aislamientos Estafilococos Y Clostridios En Alimentos Mediante Técnicas De Ácidos Nucleicos
Selección De Cultivos Iniciadores Para Jamón Curado Y Ventajas De Su Aplicación
Diferenciación De S. Aureus, C. Perfrigens Y C. Botulinum De Aislamientos Estafilococos Y Clostridios En Alimentos Mediante Técnicas De Ácidos Nucleicos
Automatización Del Sistema De Control De La División De Hidroeléctrica Ferroatlántica
Diferenciación De S. Aureus, C. Perfrigens Y C. Botulinum De Aislamientos Estafilococos Y Clostridios En Alimentos Mediante Técnicas De Ácidos Nucleicos
Automatización Del Sistema De Control De La División De Hidroeléctrica Ferroatlántica
Implantación Del Sistema Aricpc/haccp En Precocinados Congelados. 2. Evaluación De Peligros Microbiológicos En El Proceso De Elaboración. Medidas Preventivas, Puntos Críticos De Control Y Sistemas De Vigilancia Y Monitorización
Automatización Del Sistema De Control De La División De Hidroeléctrica Ferroatlántica
Implantación Del Sistema Aricpc/haccp En Precocinados Congelados. 2. Evaluación De Peligros Microbiológicos En El Proceso De Elaboración. Medidas Preventivas, Puntos Críticos De Control Y Sistemas De Vigilancia Y Monitorización
Respuesta Del Sistema Aricpc/haccp En Precocinados Congelados. 2. Evaluación De Los Peligros Microbiológicos En El Proceso De Elaboración. Medidas Preventivas, Puntos Críticos De Control Y Sistemas De Vigilancia Y Monoterización
Implantación Del Sistema Aricpc/haccp En Precocinados Congelados. 2. Evaluación De Peligros Microbiológicos En El Proceso De Elaboración. Medidas Preventivas, Puntos Críticos De Control Y Sistemas De Vigilancia Y Monitorización
Respuesta Del Sistema Aricpc/haccp En Precocinados Congelados. 2. Evaluación De Los Peligros Microbiológicos En El Proceso De Elaboración. Medidas Preventivas, Puntos Críticos De Control Y Sistemas De Vigilancia Y Monoterización
Respuesta Del Sistema Aricpc/haccp En Precocinados Congelados. 1. Evaluación De Peligros Microbiológicos En La Materias Primas
Respuesta Del Sistema Aricpc/haccp En Precocinados Congelados. 2. Evaluación De Los Peligros Microbiológicos En El Proceso De Elaboración. Medidas Preventivas, Puntos Críticos De Control Y Sistemas De Vigilancia Y Monoterización
Respuesta Del Sistema Aricpc/haccp En Precocinados Congelados. 1. Evaluación De Peligros Microbiológicos En La Materias Primas
Implantación Del Sistema Aricpc/haccp En Precocinados Congelados. 1. Evaluación De Peligros Microbiológicos En Las Materias Primas
Respuesta Del Sistema Aricpc/haccp En Precocinados Congelados. 1. Evaluación De Peligros Microbiológicos En La Materias Primas
Implantación Del Sistema Aricpc/haccp En Precocinados Congelados. 1. Evaluación De Peligros Microbiológicos En Las Materias Primas
El Sistema Arcpc Como Medida De Aseguramiento De La Calidad Alimentaria
Implantación Del Sistema Aricpc/haccp En Precocinados Congelados. 1. Evaluación De Peligros Microbiológicos En Las Materias Primas
El Sistema Arcpc Como Medida De Aseguramiento De La Calidad Alimentaria
Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos
El Sistema Arcpc Como Medida De Aseguramiento De La Calidad Alimentaria
Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos
Evaluation Of Proteolytic Activity Of Micro-Organisms Isolated From Dry Cured Ham
Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos
Evaluation Of Proteolytic Activity Of Micro-Organisms Isolated From Dry Cured Ham
Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe
Evaluation Of Proteolytic Activity Of Micro-Organisms Isolated From Dry Cured Ham
Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe
Composition And Toxigenic Potential Of The Mould Population On Dry-Cured Iberian Ham
Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe
Composition And Toxigenic Potential Of The Mould Population On Dry-Cured Iberian Ham
Gram-Positive, Catalase-Positive Cocci From Dry Cured Iberian Ham And Their Enterotoxigenic Potential
Composition And Toxigenic Potential Of The Mould Population On Dry-Cured Iberian Ham
Gram-Positive, Catalase-Positive Cocci From Dry Cured Iberian Ham And Their Enterotoxigenic Potential
Yeast Population During Ripening Of Dry-Cured Iberian Ham
Gram-Positive, Catalase-Positive Cocci From Dry Cured Iberian Ham And Their Enterotoxigenic Potential
Yeast Population During Ripening Of Dry-Cured Iberian Ham
Studies On The Genes Encoding Botulinum Neurotoxin Type A Of Clostridium Botulinum From A Variety Of Sources
Yeast Population During Ripening Of Dry-Cured Iberian Ham
Studies On The Genes Encoding Botulinum Neurotoxin Type A Of Clostridium Botulinum From A Variety Of Sources
Evolution Of Free Amino Acids And Amines During Ripening Of Iberian Cured Ham
Studies On The Genes Encoding Botulinum Neurotoxin Type A Of Clostridium Botulinum From A Variety Of Sources
Evolution Of Free Amino Acids And Amines During Ripening Of Iberian Cured Ham
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Evolution Of Free Amino Acids And Amines During Ripening Of Iberian Cured Ham
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Characterization Of Staphylococcus Spp. And Micrococcus Spp. Isolated From Iberian Ham Throughout The Ripening Process
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Characterization Of Staphylococcus Spp. And Micrococcus Spp. Isolated From Iberian Ham Throughout The Ripening Process
The Phylogeny Of The Genus Clostridium: Proposal Of Five New Genera And Eleven New Species Combinations
Characterization Of Staphylococcus Spp. And Micrococcus Spp. Isolated From Iberian Ham Throughout The Ripening Process
The Phylogeny Of The Genus Clostridium: Proposal Of Five New Genera And Eleven New Species Combinations
Lipid- And Protein-Degrading Processes During The Maturation Of Ham
The Phylogeny Of The Genus Clostridium: Proposal Of Five New Genera And Eleven New Species Combinations
Lipid- And Protein-Degrading Processes During The Maturation Of Ham
Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico
Lipid- And Protein-Degrading Processes During The Maturation Of Ham
Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Contribución Al Uso De La Técnica De Confusión Sexual Contra Gusano Rosado (Pectinophora Gossypiella Saunders) En Algodón
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Contribución Al Uso De La Técnica De Confusión Sexual Contra Gusano Rosado (Pectinophora Gossypiella Saunders) En Algodón
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
Contribución Al Uso De La Técnica De Confusión Sexual Contra Gusano Rosado (Pectinophora Gossypiella Saunders) En Algodón
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
Volatile Components Of Dry Cured Iberian Ham
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
Volatile Components Of Dry Cured Iberian Ham
Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria
WEB ACCESIBLE