Portal Investigación UEx

La Psicología Social En La Donación Y Trasplante De Órganos: (Análisis De Las Actitudes De La Población)

E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum

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

E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum

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

A Comparative Study On The Preferences Of Spanish Consumers Towards The Use Of Natural Preservatives In Different Fruits

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

A Comparative Study On The Preferences Of Spanish Consumers Towards The Use Of Natural Preservatives In Different Fruits

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

A Comparative Study On The Preferences Of Spanish Consumers Towards The Use Of Natural Preservatives In Different Fruits

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

Influence Of Yeast Inoculum (Saccharomyces Cerevisiae And Torulaspora Delbrueckii) On The Production Of Rosé Wines From High Hydrostatic Pressure-Treated Musts

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

Influence Of Yeast Inoculum (Saccharomyces Cerevisiae And Torulaspora Delbrueckii) On The Production Of Rosé Wines From High Hydrostatic Pressure-Treated Musts

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

Influence Of Yeast Inoculum (Saccharomyces Cerevisiae And Torulaspora Delbrueckii) On The Production Of Rosé Wines From High Hydrostatic Pressure-Treated Musts

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

Enhancing Nutrient Profile And Reducing Acrylamide In California-Style Table Olives With Cassia Grandis Fortification

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

Enhancing Nutrient Profile And Reducing Acrylamide In California-Style Table Olives With Cassia Grandis Fortification

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

Enhancing Nutrient Profile And Reducing Acrylamide In California-Style Table Olives With Cassia Grandis Fortification

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

Cacao Mucilage Valorisation To Produce Craft Beers: A Case Study Towards The Sustainability Of The Cocoa Industry In Los Ríos Province

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

Cacao Mucilage Valorisation To Produce Craft Beers: A Case Study Towards The Sustainability Of The Cocoa Industry In Los Ríos Province

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

Cacao Mucilage Valorisation To Produce Craft Beers: A Case Study Towards The Sustainability Of The Cocoa Industry In Los Ríos Province

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

Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence

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

Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence

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

Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence

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

Effect Of Feeding Management In Suckling Goat Kids Of Payoya Breed On Retinol Concentrations In Fat And Meat Quality

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

Effect Of Feeding Management In Suckling Goat Kids Of Payoya Breed On Retinol Concentrations In Fat And Meat Quality

Effect Of Modified Atmosphere Packaging (Map) On Health-Promoting Compounds, Chlorophylls And Antioxidant Capacity Of Three Fig Cultivars (Ficus Carica L.)

Effect Of Feeding Management In Suckling Goat Kids Of Payoya Breed On Retinol Concentrations In Fat And Meat Quality

Effect Of Modified Atmosphere Packaging (Map) On Health-Promoting Compounds, Chlorophylls And Antioxidant Capacity Of Three Fig Cultivars (Ficus Carica L.)

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

Effect Of Modified Atmosphere Packaging (Map) On Health-Promoting Compounds, Chlorophylls And Antioxidant Capacity Of Three Fig Cultivars (Ficus Carica L.)

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

Can Fruit Be More Sustainable? A Study On Consumer Preferences Towards The Use Of Natural Preservatives In Cherries

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

Can Fruit Be More Sustainable? A Study On Consumer Preferences Towards The Use Of Natural Preservatives In Cherries

Effect Of Cocoa Mucilage On The Biopreservation Of Meats

Can Fruit Be More Sustainable? A Study On Consumer Preferences Towards The Use Of Natural Preservatives In Cherries

Effect Of Cocoa Mucilage On The Biopreservation Of Meats

Low-Temperature Treatments As An Alternative To Conventional Pest Control In Dried Figs And Their Effect On Overall Fruit Quality

Effect Of Cocoa Mucilage On The Biopreservation Of Meats

Low-Temperature Treatments As An Alternative To Conventional Pest Control In Dried Figs And Their Effect On Overall Fruit Quality

Screening Of Physicochemical And Bioactive Traits Of New Cherry Cultivars Obtained From The Cross Of ‘ambrunés’ × ‘hudson’

Low-Temperature Treatments As An Alternative To Conventional Pest Control In Dried Figs And Their Effect On Overall Fruit Quality

Screening Of Physicochemical And Bioactive Traits Of New Cherry Cultivars Obtained From The Cross Of ‘ambrunés’ × ‘hudson’

Desarrollo De Competencias Transversales Promoviendo La Sostenibilidad Como Parte De La Dietoterapia

Screening Of Physicochemical And Bioactive Traits Of New Cherry Cultivars Obtained From The Cross Of ‘ambrunés’ × ‘hudson’

Desarrollo De Competencias Transversales Promoviendo La Sostenibilidad Como Parte De La Dietoterapia

Identificación Y Control De Agentes Bióticos Causantes De Alteraciones En El Proceso Productivo Del Higo Seco

Desarrollo De Competencias Transversales Promoviendo La Sostenibilidad Como Parte De La Dietoterapia

Identificación Y Control De Agentes Bióticos Causantes De Alteraciones En El Proceso Productivo Del Higo Seco

Impact Of Water Management And Geographic Location On The Physicochemical Traits And Fungal Population Of ‘calabacita’ Dried Figs In Extremadura (Spain)

Identificación Y Control De Agentes Bióticos Causantes De Alteraciones En El Proceso Productivo Del Higo Seco

Impact Of Water Management And Geographic Location On The Physicochemical Traits And Fungal Population Of ‘calabacita’ Dried Figs In Extremadura (Spain)

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

Impact Of Water Management And Geographic Location On The Physicochemical Traits And Fungal Population Of ‘calabacita’ Dried Figs In Extremadura (Spain)

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

Quantification And Identification Of Damage Caused By Pests And Fungi In Dried Figs From Orchards With Different Levels Of Agronomic Management In The Main Production Areas Of Extremadura (Sw Spain)

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

Quantification And Identification Of Damage Caused By Pests And Fungi In Dried Figs From Orchards With Different Levels Of Agronomic Management In The Main Production Areas Of Extremadura (Sw Spain)

Exploring Consumer Perceptions And Changing Consumption Patterns For Smoked Paprika: Implications For Traditional Food Products In Spain

Quantification And Identification Of Damage Caused By Pests And Fungi In Dried Figs From Orchards With Different Levels Of Agronomic Management In The Main Production Areas Of Extremadura (Sw Spain)

Exploring Consumer Perceptions And Changing Consumption Patterns For Smoked Paprika: Implications For Traditional Food Products In Spain

Prevalence Of Listeria Monocytogenes In Rte Meat Products Of Quevedo (Ecuador)

Exploring Consumer Perceptions And Changing Consumption Patterns For Smoked Paprika: Implications For Traditional Food Products In Spain

Prevalence Of Listeria Monocytogenes In Rte Meat Products Of Quevedo (Ecuador)

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

Prevalence Of Listeria Monocytogenes In Rte Meat Products Of Quevedo (Ecuador)

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

Pathogenesis Of Fungal Infections

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

Pathogenesis Of Fungal Infections

Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction

Pathogenesis Of Fungal Infections

Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction

Antimicrobial Properties Of Essential Oils Obtained From Autochthonous Aromatic Plants

Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction

Antimicrobial Properties Of Essential Oils Obtained From Autochthonous Aromatic Plants

Machine Olfaction Discrimination Of Spanish-Style Green Olives Inoculated With Spoilage Mold Species

Antimicrobial Properties Of Essential Oils Obtained From Autochthonous Aromatic Plants

Machine Olfaction Discrimination Of Spanish-Style Green Olives Inoculated With Spoilage Mold Species

Use Of Mixed Cultures For The Production Of Grape–plum Low-Alcohol Fermented Beverages

Machine Olfaction Discrimination Of Spanish-Style Green Olives Inoculated With Spoilage Mold Species

Use Of Mixed Cultures For The Production Of Grape–plum Low-Alcohol Fermented Beverages

Evaluation Of Tunisian Olive Leaf Extracts To Reduce The Bioavailability Of Acrylamide In Californian-Style Black Olives

Use Of Mixed Cultures For The Production Of Grape–plum Low-Alcohol Fermented Beverages

Evaluation Of Tunisian Olive Leaf Extracts To Reduce The Bioavailability Of Acrylamide In Californian-Style Black Olives

Improvement Of Shelf-Life Of Cherry (Prunus Avium L.) By Combined Application Of Modified-Atmosphere Packaging And Antagonistic Yeast For Long-Distance Export

Evaluation Of Tunisian Olive Leaf Extracts To Reduce The Bioavailability Of Acrylamide In Californian-Style Black Olives

Improvement Of Shelf-Life Of Cherry (Prunus Avium L.) By Combined Application Of Modified-Atmosphere Packaging And Antagonistic Yeast For Long-Distance Export

Aprovechamiento De Las Vainas De La Nuez Pecana (Carya Illinoensis Koch) Como Fuente De Compuestos Bioactivos

Improvement Of Shelf-Life Of Cherry (Prunus Avium L.) By Combined Application Of Modified-Atmosphere Packaging And Antagonistic Yeast For Long-Distance Export

Aprovechamiento De Las Vainas De La Nuez Pecana (Carya Illinoensis Koch) Como Fuente De Compuestos Bioactivos

Influencia Del Estado De Maduración Sobre El Desarrollo Fúngico Del Higo Para Secado

Aprovechamiento De Las Vainas De La Nuez Pecana (Carya Illinoensis Koch) Como Fuente De Compuestos Bioactivos

Influencia Del Estado De Maduración Sobre El Desarrollo Fúngico Del Higo Para Secado

Fungal Control In Foods Through Biopreservation

Influencia Del Estado De Maduración Sobre El Desarrollo Fúngico Del Higo Para Secado

Fungal Control In Foods Through Biopreservation

Development Of Real-Time Pcr Methods For The Quantification Of Methanoculleus, Methanosarcina And Methanobacterium In Anaerobic Digestion

Fungal Control In Foods Through Biopreservation

Development Of Real-Time Pcr Methods For The Quantification Of Methanoculleus, Methanosarcina And Methanobacterium In Anaerobic Digestion

Evaluation Of Fungal Hazards Associated With Dried Fig Processing

Development Of Real-Time Pcr Methods For The Quantification Of Methanoculleus, Methanosarcina And Methanobacterium In Anaerobic Digestion

Evaluation Of Fungal Hazards Associated With Dried Fig Processing

Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts

Evaluation Of Fungal Hazards Associated With Dried Fig Processing

Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts

Detection Of Volatile Organic Compounds Associated With Mechanical Damage In Apple Cv. ‘golden Delicious’ By Headspace Solid-Phase Microextraction (Hs-Spme) And Gc-Ms Analysis

Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts

Detection Of Volatile Organic Compounds Associated With Mechanical Damage In Apple Cv. ‘golden Delicious’ By Headspace Solid-Phase Microextraction (Hs-Spme) And Gc-Ms Analysis

Addition Of By-Products And Flavored Hydrocolloids Filling In Californian-Style Black Olive To Reduce Acrylamide Formation

Detection Of Volatile Organic Compounds Associated With Mechanical Damage In Apple Cv. ‘golden Delicious’ By Headspace Solid-Phase Microextraction (Hs-Spme) And Gc-Ms Analysis

Addition Of By-Products And Flavored Hydrocolloids Filling In Californian-Style Black Olive To Reduce Acrylamide Formation

Effect Of High Hydrostatic Pressure In The Storage Of Spanish-Style Table Olive Fermented With Olive Leaf Extract And Saccharomyces Cerevisiae

Addition Of By-Products And Flavored Hydrocolloids Filling In Californian-Style Black Olive To Reduce Acrylamide Formation

Effect Of High Hydrostatic Pressure In The Storage Of Spanish-Style Table Olive Fermented With Olive Leaf Extract And Saccharomyces Cerevisiae

Study Of The Influence Of Genotype And Rearing Method On Muscle Fibre Characteristics In Suckling Goat Kids

Effect Of High Hydrostatic Pressure In The Storage Of Spanish-Style Table Olive Fermented With Olive Leaf Extract And Saccharomyces Cerevisiae

Study Of The Influence Of Genotype And Rearing Method On Muscle Fibre Characteristics In Suckling Goat Kids

Retinol And Α-Tocopherol Contents, Fat Color, And Lipid Oxidation As Traceability Tools Of The Feeding System In Suckling Payoya Kids

Study Of The Influence Of Genotype And Rearing Method On Muscle Fibre Characteristics In Suckling Goat Kids

Retinol And Α-Tocopherol Contents, Fat Color, And Lipid Oxidation As Traceability Tools Of The Feeding System In Suckling Payoya Kids

Development Of New Agroindustrial Strategies For Improving Tomatoes For Industry

Retinol And Α-Tocopherol Contents, Fat Color, And Lipid Oxidation As Traceability Tools Of The Feeding System In Suckling Payoya Kids

Development Of New Agroindustrial Strategies For Improving Tomatoes For Industry

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

Development Of New Agroindustrial Strategies For Improving Tomatoes For Industry

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

Evaluation Of Broccoli (Brassica Oleracea Var. Italica) Crop By-Products As Sources Of Bioactive Compounds

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

Evaluation Of Broccoli (Brassica Oleracea Var. Italica) Crop By-Products As Sources Of Bioactive Compounds

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

Evaluation Of Broccoli (Brassica Oleracea Var. Italica) Crop By-Products As Sources Of Bioactive Compounds

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

Effects Of Use Of Modified Traditional Driers In Making Smoked Paprika “pimentón De La Vera”, On Pepper Quality And Mitigation Of Pah Contamination

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

Effects Of Use Of Modified Traditional Driers In Making Smoked Paprika “pimentón De La Vera”, On Pepper Quality And Mitigation Of Pah Contamination

Evaluación De La Contribución De Levaduras Con Propiedades Tecnológicas, A Las Propiedades Sensoriales De Quesos De Pasta Blanda

Effects Of Use Of Modified Traditional Driers In Making Smoked Paprika “pimentón De La Vera”, On Pepper Quality And Mitigation Of Pah Contamination

Evaluación De La Contribución De Levaduras Con Propiedades Tecnológicas, A Las Propiedades Sensoriales De Quesos De Pasta Blanda

Metabolismos De Levaduras Potencialmente Probióticas De 10 Prebióticos Comerciales

Evaluación De La Contribución De Levaduras Con Propiedades Tecnológicas, A Las Propiedades Sensoriales De Quesos De Pasta Blanda

Metabolismos De Levaduras Potencialmente Probióticas De 10 Prebióticos Comerciales

Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés

Metabolismos De Levaduras Potencialmente Probióticas De 10 Prebióticos Comerciales

Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés

Los Objetivos De Desarrollo Sostenible (Ods) En Títulos De Máster: Percepción De Los Alumnos De Laescuela De Ingenierías Agrarias De La Uex

Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés

Los Objetivos De Desarrollo Sostenible (Ods) En Títulos De Máster: Percepción De Los Alumnos De Laescuela De Ingenierías Agrarias De La Uex

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

Los Objetivos De Desarrollo Sostenible (Ods) En Títulos De Máster: Percepción De Los Alumnos De Laescuela De Ingenierías Agrarias De La Uex

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

Application Of Electronic Nose To Discriminate Species Of Mold Strains In Synthetic Brines

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

Application Of Electronic Nose To Discriminate Species Of Mold Strains In Synthetic Brines

Physicochemical And Sensory Quality Of Dried Figs (Ficus Carica L.) As Affected By Drying Method And Variety

Application Of Electronic Nose To Discriminate Species Of Mold Strains In Synthetic Brines

Physicochemical And Sensory Quality Of Dried Figs (Ficus Carica L.) As Affected By Drying Method And Variety

Consumers’ Growing Appetite For Natural Foods: Perceptions Towards The Use Of Natural Preservatives In Fresh Fruit

Physicochemical And Sensory Quality Of Dried Figs (Ficus Carica L.) As Affected By Drying Method And Variety

Consumers’ Growing Appetite For Natural Foods: Perceptions Towards The Use Of Natural Preservatives In Fresh Fruit

An Approach To The Consumption Of Smoked Paprika In Spain And Its Impact On The Intake Of Polycyclic Aromatic Hydrocarbons

Consumers’ Growing Appetite For Natural Foods: Perceptions Towards The Use Of Natural Preservatives In Fresh Fruit

An Approach To The Consumption Of Smoked Paprika In Spain And Its Impact On The Intake Of Polycyclic Aromatic Hydrocarbons

Identification Of The Causal Agent Of Aqueous Spot Disease Of Sweet Cherries (Prunus Avium L.) From The Jerte Valley (Cáceres, Spain)

An Approach To The Consumption Of Smoked Paprika In Spain And Its Impact On The Intake Of Polycyclic Aromatic Hydrocarbons

Identification Of The Causal Agent Of Aqueous Spot Disease Of Sweet Cherries (Prunus Avium L.) From The Jerte Valley (Cáceres, Spain)

In Vitro Biological Control Of Aspergillus Flavus By Hanseniaspora Opuntiae L479 And Hanseniaspora Uvarum L793, Producers Of Antifungal Volatile Organic Compounds

Identification Of The Causal Agent Of Aqueous Spot Disease Of Sweet Cherries (Prunus Avium L.) From The Jerte Valley (Cáceres, Spain)

In Vitro Biological Control Of Aspergillus Flavus By Hanseniaspora Opuntiae L479 And Hanseniaspora Uvarum L793, Producers Of Antifungal Volatile Organic Compounds

Effect Of Temperature During Drying And Storage Of Dried Figs On Growth, Gene Expression And Aflatoxin Production

In Vitro Biological Control Of Aspergillus Flavus By Hanseniaspora Opuntiae L479 And Hanseniaspora Uvarum L793, Producers Of Antifungal Volatile Organic Compounds

Effect Of Temperature During Drying And Storage Of Dried Figs On Growth, Gene Expression And Aflatoxin Production

Combined Foliar Zinc And Nitrogen Application In Broccoli (Brassica Oleracea Var. Italica L.): Effects On Growth, Nutrient Bioaccumulation, And Bioactive Compounds

Effect Of Temperature During Drying And Storage Of Dried Figs On Growth, Gene Expression And Aflatoxin Production

Combined Foliar Zinc And Nitrogen Application In Broccoli (Brassica Oleracea Var. Italica L.): Effects On Growth, Nutrient Bioaccumulation, And Bioactive Compounds

Effects Of Different Controlled Temperatures On Spanish-Style Fermentation Processes Of Olives

Combined Foliar Zinc And Nitrogen Application In Broccoli (Brassica Oleracea Var. Italica L.): Effects On Growth, Nutrient Bioaccumulation, And Bioactive Compounds

Effects Of Different Controlled Temperatures On Spanish-Style Fermentation Processes Of Olives

Influence Of The Use Of Milk Replacers On Carcass Characteristics Of Suckling Kids From Eight Spanish Goat Breeds

Effects Of Different Controlled Temperatures On Spanish-Style Fermentation Processes Of Olives

Influence Of The Use Of Milk Replacers On Carcass Characteristics Of Suckling Kids From Eight Spanish Goat Breeds

Agronomic Behavior And Fruit Quality Attributes Of Three Dried Fig Cultivars In Super High Density System

Influence Of The Use Of Milk Replacers On Carcass Characteristics Of Suckling Kids From Eight Spanish Goat Breeds

Agronomic Behavior And Fruit Quality Attributes Of Three Dried Fig Cultivars In Super High Density System

Implementation Of Super High-Density Systems And Suspended Harvesting Meshes For Dried Fig Production: Effects On Agronomic Behaviour And Fruit Quality

Agronomic Behavior And Fruit Quality Attributes Of Three Dried Fig Cultivars In Super High Density System

Implementation Of Super High-Density Systems And Suspended Harvesting Meshes For Dried Fig Production: Effects On Agronomic Behaviour And Fruit Quality

Food Microbiology 2020

Implementation Of Super High-Density Systems And Suspended Harvesting Meshes For Dried Fig Production: Effects On Agronomic Behaviour And Fruit Quality

Food Microbiology 2020

Enzymatic Activity And Process Of Initial Infection Of Guarana Plant (Paullinia Cupana) By Pathogenic And Endophytic Strains Of Colletotrichum Guaranicola

Food Microbiology 2020

Enzymatic Activity And Process Of Initial Infection Of Guarana Plant (Paullinia Cupana) By Pathogenic And Endophytic Strains Of Colletotrichum Guaranicola

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

Enzymatic Activity And Process Of Initial Infection Of Guarana Plant (Paullinia Cupana) By Pathogenic And Endophytic Strains Of Colletotrichum Guaranicola

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

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.)

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

Evaluation Of The Quality And Shelf-Life Of Cayenne (Capsicum Spp.)

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

Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking

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

Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking

Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay

Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking

Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay

Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards

Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay

Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards

Evaluation Of Phenolics And Acrylamide And Their Bioavailability In High Hydrostatic Pressure Treated And Fried Table Olives

Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards

Evaluation Of Phenolics And Acrylamide And Their Bioavailability In High Hydrostatic Pressure Treated And Fried Table Olives

Acrylamide Reduction After Phenols Addition To Californian-Style Black Olives

Evaluation Of Phenolics And Acrylamide And Their Bioavailability In High Hydrostatic Pressure Treated And Fried Table Olives

Acrylamide Reduction After Phenols Addition To Californian-Style Black Olives

Effect Of Rearing System On The Straight And Branched Fatty Acids Of Goat Milk And Meat Of Suckling Kids

Acrylamide Reduction After Phenols Addition To Californian-Style Black Olives

Effect Of Rearing System On The Straight And Branched Fatty Acids Of Goat Milk And Meat Of Suckling Kids

Contenido En Acrilamida En Aceitunas Negras Oxidadas Sin Líquido De Gobierno Y Tras La Realización De Lavados

Effect Of Rearing System On The Straight And Branched Fatty Acids Of Goat Milk And Meat Of Suckling Kids

Contenido En Acrilamida En Aceitunas Negras Oxidadas Sin Líquido De Gobierno Y Tras La Realización De Lavados

Influencia Del Tiempo De Almacenamiento, Condiciones De Iluminación Y Tipo De Envase Sobre Los Parámetros Colorimétricos De Aceites De Oliva Virgen Extra De Las Variedades Arbequina Y Picual

Contenido En Acrilamida En Aceitunas Negras Oxidadas Sin Líquido De Gobierno Y Tras La Realización De Lavados

Influencia Del Tiempo De Almacenamiento, Condiciones De Iluminación Y Tipo De Envase Sobre Los Parámetros Colorimétricos De Aceites De Oliva Virgen Extra De Las Variedades Arbequina Y Picual

Selection And Application Of Antifungal Vocs-Producing Yeasts As Biocontrol Agents Of Grey Mould In Fruits

Influencia Del Tiempo De Almacenamiento, Condiciones De Iluminación Y Tipo De Envase Sobre Los Parámetros Colorimétricos De Aceites De Oliva Virgen Extra De Las Variedades Arbequina Y Picual

Selection And Application Of Antifungal Vocs-Producing Yeasts As Biocontrol Agents Of Grey Mould In Fruits

Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages

Selection And Application Of Antifungal Vocs-Producing Yeasts As Biocontrol Agents Of Grey Mould In Fruits

Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages

Characterisation Of Bacteriocins Produced By Lactobacillus Spp. Isolated From The Traditional Pakistani Yoghurt And Their Antimicrobial Activity Against Common Foodborne Pathogens

Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages

Characterisation Of Bacteriocins Produced By Lactobacillus Spp. Isolated From The Traditional Pakistani Yoghurt And Their Antimicrobial Activity Against Common Foodborne Pathogens

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

Characterisation Of Bacteriocins Produced By Lactobacillus Spp. Isolated From The Traditional Pakistani Yoghurt And Their Antimicrobial Activity Against Common Foodborne Pathogens

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

Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market

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

Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market

Effect Of The Rearing System On The Color Of Four Muscles Of Suckling Kids

Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market

Effect Of The Rearing System On The Color Of Four Muscles Of Suckling Kids

Food Microbiology

Effect Of The Rearing System On The Color Of Four Muscles Of Suckling Kids

Food Microbiology

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

Food Microbiology

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

Sistema De Producción De Higos Secos En Superintensivo, Una Alternativa Rentable

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

Sistema De Producción De Higos Secos En Superintensivo, Una Alternativa Rentable

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

Sistema De Producción De Higos Secos En Superintensivo, Una Alternativa Rentable

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

Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika

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

Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika

Influence Of The Use Of Milk Replacers And Ph On The Texture Profiles Of Raw And Cooked Meat Of Suckling Kids

Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika

Influence Of The Use Of Milk Replacers And Ph On The Texture Profiles Of Raw And Cooked Meat Of Suckling Kids

Volatile Organic Compounds And Consumer Preference For Meat From Suckling Goat Kids Raised With Natural Or Replacers Milk

Influence Of The Use Of Milk Replacers And Ph On The Texture Profiles Of Raw And Cooked Meat Of Suckling Kids

Volatile Organic Compounds And Consumer Preference For Meat From Suckling Goat Kids Raised With Natural Or Replacers Milk

Use Of Efficient Drying Methods To Improve The Safety And Quality Of Dried Fig

Volatile Organic Compounds And Consumer Preference For Meat From Suckling Goat Kids Raised With Natural Or Replacers Milk

Use Of Efficient Drying Methods To Improve The Safety And Quality Of Dried Fig

Aplicación De Levaduras Antagonistas A Frutales Ecológicos De Hueso Para El Control De Mohos En Precosecha

Use Of Efficient Drying Methods To Improve The Safety And Quality Of Dried Fig

Aplicación De Levaduras Antagonistas A Frutales Ecológicos De Hueso Para El Control De Mohos En Precosecha

El Consumo De Pimentón En Extremadura Y La Ingesta De Sustancias Producidas En El Proceso De Secado Ahumado

Aplicación De Levaduras Antagonistas A Frutales Ecológicos De Hueso Para El Control De Mohos En Precosecha

El Consumo De Pimentón En Extremadura Y La Ingesta De Sustancias Producidas En El Proceso De Secado Ahumado

Efecto Del Secado En La Calidad De La Cáscara Seca De Pimiento

El Consumo De Pimentón En Extremadura Y La Ingesta De Sustancias Producidas En El Proceso De Secado Ahumado

Efecto Del Secado En La Calidad De La Cáscara Seca De Pimiento

Influencia De La Variedad De Aceituna, Su Maduración Y Almacenamiento Sobre El Contenido De Acrilamida De Aceituna Negra Oxidada

Efecto Del Secado En La Calidad De La Cáscara Seca De Pimiento

Influencia De La Variedad De Aceituna, Su Maduración Y Almacenamiento Sobre El Contenido De Acrilamida De Aceituna Negra Oxidada

Caracterización De Perfiles Aromáticos De Cabritos Lechales De Las Razas Canarias Majorera, Palmera Y Tinerfeña Alimentados Con Leche Natural Y Artificial

Influencia De La Variedad De Aceituna, Su Maduración Y Almacenamiento Sobre El Contenido De Acrilamida De Aceituna Negra Oxidada

Caracterización De Perfiles Aromáticos De Cabritos Lechales De Las Razas Canarias Majorera, Palmera Y Tinerfeña Alimentados Con Leche Natural Y Artificial

Tratamientos Alternativos Al Curado Tradicional De Higo Seco

Caracterización De Perfiles Aromáticos De Cabritos Lechales De Las Razas Canarias Majorera, Palmera Y Tinerfeña Alimentados Con Leche Natural Y Artificial

Tratamientos Alternativos Al Curado Tradicional De Higo Seco

Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura

Tratamientos Alternativos Al Curado Tradicional De Higo Seco

Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura

Efecto De Tres Prebióticos Comerciales En El Crecimiento Y Metabolismo De 12 Cepas De Latobacilos [Sic] Con Potenciales Propiedades Probióticas

Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura

Efecto De Tres Prebióticos Comerciales En El Crecimiento Y Metabolismo De 12 Cepas De Latobacilos [Sic] Con Potenciales Propiedades Probióticas

Nuevas Tecnologías Para La Extracción De Compuestos Bioactivos En Subproductos De Pimientos

Efecto De Tres Prebióticos Comerciales En El Crecimiento Y Metabolismo De 12 Cepas De Latobacilos [Sic] Con Potenciales Propiedades Probióticas

Nuevas Tecnologías Para La Extracción De Compuestos Bioactivos En Subproductos De Pimientos

Efecto Del Formato De Presentación De Aceitunas Negras Oxidadas En El Contenido De Acrilamida

Nuevas Tecnologías Para La Extracción De Compuestos Bioactivos En Subproductos De Pimientos

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

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

Handbook Of Foodborne Diseases

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

A Study Of The Nutritional Status And Prevalence Of Overweight Among Adolescents From Different Size Towns In Extremadura

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

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

Effect Of Olive Leaf Extract Combined With Saccharomyces Cerevisiae In The Fermentation Process Of Table Olives

Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture

Effect Of Olive Leaf Extract Combined With Saccharomyces Cerevisiae In The Fermentation Process Of Table Olives

Estudio De La Calidad Microbiológica De Variedades De Cerezas Envasadas En Atmósfera Modificadas Obtenidas Del Programa De Mejora Genética De Picotas En El Valle Del Jerte

Effect Of Olive Leaf Extract Combined With Saccharomyces Cerevisiae In The Fermentation Process Of Table Olives

Estudio De La Calidad Microbiológica De Variedades De Cerezas Envasadas En Atmósfera Modificadas Obtenidas Del Programa De Mejora Genética De Picotas En El Valle Del Jerte

Extracción De Compuestos Fenólicos De Subproductos De Caqui Mediante Métodos Convencionales Y No Convencionales

Estudio De La Calidad Microbiológica De Variedades De Cerezas Envasadas En Atmósfera Modificadas Obtenidas Del Programa De Mejora Genética De Picotas En El Valle Del Jerte

Extracción De Compuestos Fenólicos De Subproductos De Caqui Mediante Métodos Convencionales Y No Convencionales

Efecto De Las Condiciones De Secado Sobre La Calidad De La Cáscara De Pimiento Para La Obtención De Pimentón

Extracción De Compuestos Fenólicos De Subproductos De Caqui Mediante Métodos Convencionales Y No Convencionales

Efecto De Las Condiciones De Secado Sobre La Calidad De La Cáscara De Pimiento Para La Obtención De Pimentón

Acrylamide And Phenolic Compounds In Californian Style Black Olives After Different Sterilization Processes

Efecto De Las Condiciones De Secado Sobre La Calidad De La Cáscara De Pimiento Para La Obtención De Pimentón

Acrylamide And Phenolic Compounds In Californian Style Black Olives After Different Sterilization Processes

Estudios Para La Obtención De Aceitunas De Mesa De Calidad Empleando Diferentesvariedades De Aceituna

Acrylamide And Phenolic Compounds In Californian Style Black Olives After Different Sterilization Processes

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

Consumer Visual Appraisal And Shelf Life Of Leg Chops From Suckling Kids Raised With Natural Milk Or Milk Replacer

Caracterización De Flores Comestibles Frescas, Deshidratadas Y Liofilizadas Para Su Uso Como Ingrediente En La Industriaalimentaria

Consumer Visual Appraisal And Shelf Life Of Leg Chops From Suckling Kids Raised With Natural Milk Or Milk Replacer

Clostridium

Consumer Visual Appraisal And Shelf Life Of Leg Chops From Suckling Kids Raised With Natural Milk Or Milk Replacer

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

Efecto Del Uso De Lactoreemplazantes Sobre Los Compuestos Volátiles De La Carne De Cabrito Lechal De Ocho Razas Españolas

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

Efecto Del Uso De Lactoreemplazantes Sobre Los Compuestos Volátiles De La Carne De Cabrito Lechal De Ocho Razas Españolas

Interacciones Entre Microorganismos Presentes En Alimentos Y Principales Aplicaciones

Efecto Del Uso De Lactoreemplazantes Sobre Los Compuestos Volátiles De La Carne De Cabrito Lechal De Ocho Razas Españolas

Interacciones Entre Microorganismos Presentes En Alimentos Y Principales Aplicaciones

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

Interacciones Entre Microorganismos Presentes En Alimentos Y Principales Aplicaciones

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

Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)

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

Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)

Effect Of Different Baking Treatments On The Acrylamide Formation And Phenolic Compounds In Californian-Style Black Olives

Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)

Effect Of Different Baking Treatments On The Acrylamide Formation And Phenolic Compounds In Californian-Style Black Olives

The Effect Of Olive Fruit Maturation In Spanish Style Fermentation With A Controlled Temperature

Effect Of Different Baking Treatments On The Acrylamide Formation And Phenolic Compounds In Californian-Style Black Olives

The Effect Of Olive Fruit Maturation In Spanish Style Fermentation With A Controlled Temperature

Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?

The Effect Of Olive Fruit Maturation In Spanish Style Fermentation With A Controlled Temperature

Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?

Postharvest Application Of 1-Methylcyclopropene (1-Mcp) For Preservation Of ‘albacor’ Figs (Ficus Carica L.)

Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?

Postharvest Application Of 1-Methylcyclopropene (1-Mcp) For Preservation Of ‘albacor’ Figs (Ficus Carica L.)

Application Of Microperforated Films To Maintain Quality Traits Of ‘13s-3-13’ Sweet Cherries

Postharvest Application Of 1-Methylcyclopropene (1-Mcp) For Preservation Of ‘albacor’ Figs (Ficus Carica L.)

Application Of Microperforated Films To Maintain Quality Traits Of ‘13s-3-13’ Sweet Cherries

Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production

Application Of Microperforated Films To Maintain Quality Traits Of ‘13s-3-13’ Sweet Cherries

Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production

Clostridium

Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production

Clostridium

Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas

Clostridium

Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas

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

Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas

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

Enriquecimiento De Aceitunas De Mesa En Compuestos Fenólicos

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

Enriquecimiento De Aceitunas De Mesa En Compuestos Fenólicos

Combined Effect Of Antagonistic Yeast And Modified Atmosphere To Control Penicillium Expansum Infection In Sweet Cherries Cv. Ambrunés

Enriquecimiento De Aceitunas De Mesa En Compuestos Fenólicos

Combined Effect Of Antagonistic Yeast And Modified Atmosphere To Control Penicillium Expansum Infection In Sweet Cherries Cv. Ambrunés

Estrategias De Internacionalización Curricular Enla Escuela De Ingenierías Agrarias (Uex)

Combined Effect Of Antagonistic Yeast And Modified Atmosphere To Control Penicillium Expansum Infection In Sweet Cherries Cv. Ambrunés

Estrategias De Internacionalización Curricular Enla Escuela De Ingenierías Agrarias (Uex)

La Biotecnología Como Herramienta De Desarrollo Del Sector Agroalimentario De Extremadura

Estrategias De Internacionalización Curricular Enla Escuela De Ingenierías Agrarias (Uex)

La Biotecnología Como Herramienta De Desarrollo Del Sector Agroalimentario De Extremadura

Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera

La Biotecnología Como Herramienta De Desarrollo Del Sector Agroalimentario De Extremadura

Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera

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

Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera

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 Ripening Stage On Bioactive Compounds And Antioxidant Activity In Nine Fig (Ficus Carica L.) Varieties Grown In Extremadura, Spain

Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere

Influence Of Ripening Stage On Bioactive Compounds And Antioxidant Activity In Nine Fig (Ficus Carica L.) Varieties Grown In Extremadura, Spain

Evaluation Of Agronomic And Fruit Quality Traits Of Fig Tree Varieties (Ficus Carica L.) Grown In Mediterranean Conditions

Influence Of Ripening Stage On Bioactive Compounds And Antioxidant Activity In Nine Fig (Ficus Carica L.) Varieties Grown In Extremadura, Spain

Evaluation Of Agronomic And Fruit Quality Traits Of Fig Tree Varieties (Ficus Carica L.) Grown In Mediterranean Conditions

Physicochemical And Nutritional Characterization Of Brebas For Fresh Consumption From Nine Fig Varieties (Ficus Carica L.) Grown In Extremadura (Spain)

Evaluation Of Agronomic And Fruit Quality Traits Of Fig Tree Varieties (Ficus Carica L.) Grown In Mediterranean Conditions

Physicochemical And Nutritional Characterization Of Brebas For Fresh Consumption From Nine Fig Varieties (Ficus Carica L.) Grown In Extremadura (Spain)

Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application

Physicochemical And Nutritional Characterization Of Brebas For Fresh Consumption From Nine Fig Varieties (Ficus Carica L.) Grown In Extremadura (Spain)

Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application

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

Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application

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

Efecto Del Tipo De Pasto Sobre El Contenido De Retinol Y Tocoferol En La Leche Y Sangre De Cabras Y En La Sangre De Cabritos

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

Efecto Del Tipo De Pasto Sobre El Contenido De Retinol Y Tocoferol En La Leche Y Sangre De Cabras Y En La Sangre De Cabritos

Situación Actual Del Análisis Sensorial De Los Productos Agroalimentarios En Extremadura

Efecto Del Tipo De Pasto Sobre El Contenido De Retinol Y Tocoferol En La Leche Y Sangre De Cabras Y En La Sangre De Cabritos

Situación Actual Del Análisis Sensorial De Los Productos Agroalimentarios En Extremadura

Sistemas De Secado Alternativos Al Secado Al Sol En Higos

Situación Actual Del Análisis Sensorial De Los Productos Agroalimentarios En Extremadura

Sistemas De Secado Alternativos Al Secado Al Sol En Higos

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

Sistemas De Secado Alternativos Al Secado Al Sol En Higos

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

Evaluation Of Different Drying Systems As An Alternative To Sun Drying For Figs (Ficus Carica L)

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

Evaluation Of Different Drying Systems As An Alternative To Sun Drying For Figs (Ficus Carica L)

Preservation Of Different Fig Cultivars (Ficus Carica L.) Under Modified Atmosphere Packaging During Cold Storage

Evaluation Of Different Drying Systems As An Alternative To Sun Drying For Figs (Ficus Carica L)

Preservation Of Different Fig Cultivars (Ficus Carica L.) Under Modified Atmosphere Packaging During Cold Storage

Synergism Of Defatted Soybean Meal Extract And Modified Atmosphere Packaging To Preserve The Quality Of Figs (Ficus Carica L.)

Preservation Of Different Fig Cultivars (Ficus Carica L.) Under Modified Atmosphere Packaging During Cold Storage

Synergism Of Defatted Soybean Meal Extract And Modified Atmosphere Packaging To Preserve The Quality Of Figs (Ficus Carica L.)

Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases

Synergism Of Defatted Soybean Meal Extract And Modified Atmosphere Packaging To Preserve The Quality Of Figs (Ficus Carica L.)

Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases

Antioxidant And Antimicrobial Activity Of Natural Phenolic Extract From Defatted Soybean Flour By-Product For Stone Fruit Postharvest Application

Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases

Antioxidant And Antimicrobial Activity Of Natural Phenolic Extract From Defatted Soybean Flour By-Product For Stone Fruit Postharvest Application

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

Antioxidant And Antimicrobial Activity Of Natural Phenolic Extract From Defatted Soybean Flour By-Product For Stone Fruit Postharvest Application

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

Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels

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

Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels

Influencia Del Sistema De Lactancia Sobre La Valoración Sensorial De Lacarne De Cabrito: Opinión De Los Consumidores

Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels

Influencia Del Sistema De Lactancia Sobre La Valoración Sensorial De Lacarne De Cabrito: Opinión De Los Consumidores

Efecto Del Tipo De Pasto Sobre El Contenido En Retinol Y Tocoferol En Leche Y Sangre De Cabras Y En Sangre De Cabritos De Raza Payoya

Influencia Del Sistema De Lactancia Sobre La Valoración Sensorial De Lacarne De Cabrito: Opinión De Los Consumidores

Efecto Del Tipo De Pasto Sobre El Contenido En Retinol Y Tocoferol En Leche Y Sangre De Cabras Y En Sangre De Cabritos De Raza Payoya

Efecto De La Raza Y El Sistema De Lactancia Sobre La Calidad De La Canal De Cabritos De 5 Razas Españolas

Efecto Del Tipo De Pasto Sobre El Contenido En Retinol Y Tocoferol En Leche Y Sangre De Cabras Y En Sangre De Cabritos De Raza Payoya

Efecto De La Raza Y El Sistema De Lactancia Sobre La Calidad De La Canal De Cabritos De 5 Razas Españolas

Efecto De La Raza Y El Sistema De Lactancia Sobre El Color De La Carne De Cabritos De 5 Razas Españolas

Efecto De La Raza Y El Sistema De Lactancia Sobre La Calidad De La Canal De Cabritos De 5 Razas Españolas

Efecto De La Raza Y El Sistema De Lactancia Sobre El Color De La Carne De Cabritos De 5 Razas Españolas

Revalorización De Los Alimentos De Extremadura

Efecto De La Raza Y El Sistema De Lactancia Sobre El Color De La Carne De Cabritos De 5 Razas Españolas

Revalorización De Los Alimentos De Extremadura

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

Revalorización De Los Alimentos De Extremadura

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

Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption

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

Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption

Effect Of Phenolic Aqueous Extracts Obtained From Soy Flour And Microperforated Films On Fungal Resistance Of 'ambrunés' Sweet Cherries During Postharvest Storage

Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption

Effect Of Phenolic Aqueous Extracts Obtained From Soy Flour And Microperforated Films On Fungal Resistance Of 'ambrunés' Sweet Cherries During Postharvest Storage

Effect Of Modified Atmosphere Packaging On The Antioxidant Activity And Total Phenolic Content In 'albacor' Figs

Effect Of Phenolic Aqueous Extracts Obtained From Soy Flour And Microperforated Films On Fungal Resistance Of 'ambrunés' Sweet Cherries During Postharvest Storage

Effect Of Modified Atmosphere Packaging On The Antioxidant Activity And Total Phenolic Content In 'albacor' Figs

Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)

Effect Of Modified Atmosphere Packaging On The Antioxidant Activity And Total Phenolic Content In 'albacor' Figs

Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)

Evaluation Of The Nutritive Value Of Sugarcane Residues Inoculated With Fungus Fomes Sp

Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)

Evaluation Of The Nutritive Value Of Sugarcane Residues Inoculated With Fungus Fomes Sp

High Pressure Extraction Of Phenolic Compounds From Citrus Peels†

Evaluation Of The Nutritive Value Of Sugarcane Residues Inoculated With Fungus Fomes Sp

High Pressure Extraction Of Phenolic Compounds From Citrus Peels†

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

High Pressure Extraction Of Phenolic Compounds From Citrus Peels†

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

Evaluación Del Estado Nutricional De Estudiantes Adolescentes De Extremadura Basado En Medidas Antropométricas

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

Evaluación Del Estado Nutricional De Estudiantes Adolescentes De Extremadura Basado En Medidas Antropométricas

Efectos Del Empleo De Atmósferas Modificadas Pasivas Sobre El Color Y Contenido En Clorofilas En Brevas Del Cultivar ‘san Antonio’

Evaluación Del Estado Nutricional De Estudiantes Adolescentes De Extremadura Basado En Medidas Antropométricas

Efectos Del Empleo De Atmósferas Modificadas Pasivas Sobre El Color Y Contenido En Clorofilas En Brevas Del Cultivar ‘san Antonio’

Caracterización De La Población De Mohos Aislados De Higos Pertenecientes Al Cultivar ‘albacor’ Durante Su Almacenamiento En Atmósferas Modificadas

Efectos Del Empleo De Atmósferas Modificadas Pasivas Sobre El Color Y Contenido En Clorofilas En Brevas Del Cultivar ‘san Antonio’

Caracterización De La Población De Mohos Aislados De Higos Pertenecientes Al Cultivar ‘albacor’ Durante Su Almacenamiento En Atmósferas Modificadas

Clostridium (C. Botulinum And C. Perfringens)

Caracterización De La Población De Mohos Aislados De Higos Pertenecientes Al Cultivar ‘albacor’ Durante Su Almacenamiento En Atmósferas Modificadas

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

Quality Assessment Of Commercial Paprikas

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

Quality Assessment Of Commercial Paprikas

Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)

Quality Assessment Of Commercial Paprikas

Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)

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

Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)

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

Nutritional Evaluation Of Adolescent Students From Extremadura Based On Anthropometric Measurements

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

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)

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

Aplicación De Atmósferas Controladas Para Prolongar La Vida Útil De Cerezas Tipo Picota De La Variedad Ambrunés

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

Aplicación De Atmósferas Controladas Para Prolongar La Vida Útil De Cerezas Tipo Picota De La Variedad Ambrunés

Avances En La Mecanización Del Cultivo De Pimiento Para Pimentón En La Comarca De La Vera (Cáceres)

Aplicación De Atmósferas Controladas Para Prolongar La Vida Útil De Cerezas Tipo Picota De La Variedad Ambrunés

Avances En La Mecanización Del Cultivo De Pimiento Para Pimentón En La Comarca De La Vera (Cáceres)

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

Avances En La Mecanización Del Cultivo De Pimiento Para Pimentón En La Comarca De La Vera (Cáceres)

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

Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins

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

Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins

Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life

Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins

Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life

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

Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life

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

Influencia De Las Técnicas De Cultivo En La Producción Del Pimiento Para Pimentón En La Comarca De La Vera

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

Influencia De Las Técnicas De Cultivo En La Producción Del Pimiento Para Pimentón En La Comarca De La Vera

Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage

Influencia De Las Técnicas De Cultivo En La Producción Del Pimiento Para Pimentón En La Comarca De La Vera

Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage

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

Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage

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

Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products

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

Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products

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

Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products

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

El Plan De Seguimiento Ecológico De La Reserva Natural Dirigida De La Laguna De Gallocanta

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

El Plan De Seguimiento Ecológico De La Reserva Natural Dirigida De La Laguna De Gallocanta

Valoración De Lactosueros De Quesería Para Su Empleo Como Biopesticida

El Plan De Seguimiento Ecológico De La Reserva Natural Dirigida De La Laguna De Gallocanta

Valoración De Lactosueros De Quesería Para Su Empleo Como Biopesticida

Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico

Valoración De Lactosueros De Quesería Para Su Empleo Como Biopesticida

Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico

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

Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico

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

Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage

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

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

Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)

Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr

Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)

Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods

Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)

Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods

Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products

Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods

Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products

Development Of Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-Producing Molds In Foods

Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products

Development Of Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-Producing Molds In Foods

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

Development Of Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-Producing Molds In Foods

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

Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.

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

Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.

Estudio Del Papel Antioxidante Del Pimentón De La Vera

Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.

Estudio Del Papel Antioxidante Del Pimentón De La Vera

A Low-Cost Procedure For Production Of Fresh Autochthonous Wine Yeast

Estudio Del Papel Antioxidante Del Pimentón De La Vera

A Low-Cost Procedure For Production Of Fresh Autochthonous Wine Yeast

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

A Low-Cost Procedure For Production Of Fresh Autochthonous Wine Yeast

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

Diseño De Una Planta Piloto Económica Para Producir Levaduras Vínicas Frescas De Aplicación Local

Clostridium

Diseño De Una Planta Piloto Económica Para Producir Levaduras Vínicas Frescas De Aplicación Local

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

Diseño De Una Planta Piloto Económica Para Producir Levaduras Vínicas Frescas De Aplicación Local

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

Transformación Del Alpeorujo Con Hongos Para La Obtención De Fertilizante Orgánico

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

Transformación Del Alpeorujo Con Hongos Para La Obtención De Fertilizante Orgánico

Clostridium

Transformación Del Alpeorujo Con Hongos Para La Obtención De Fertilizante Orgánico

Clostridium

Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa

Clostridium

Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa

Avances En La Autentificación De Cerezas Del Jerte

Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa

Avances En La Autentificación De Cerezas Del Jerte

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

Avances En La Autentificación De Cerezas Del Jerte

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

Physicochemical And Microbiological Characterization Of The Dehydration Processing Of Red Pepper Fruits For Paprika Production

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

Physicochemical And Microbiological Characterization Of The Dehydration Processing Of Red Pepper Fruits For Paprika Production

Effect Of The Commercial Ripening Stage And Postharvest Storage On Microbial And Aroma Changes Of 'ambrunés' Sweet Cherries

Physicochemical And Microbiological Characterization Of The Dehydration Processing Of Red Pepper Fruits For Paprika Production

Effect Of The Commercial Ripening Stage And Postharvest Storage On Microbial And Aroma Changes Of 'ambrunés' Sweet Cherries

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

Effect Of The Commercial Ripening Stage And Postharvest Storage On Microbial And Aroma Changes Of 'ambrunés' Sweet Cherries

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

Dry Matter And Root Colonization Of Plants By Indigenous Arbuscular Mycorrhizal Fungi With Physical Fractions Of Dry Olive Mill Residue Inoculated With Saprophytic Fungi

Effect Of Selected Strains Of Debaryomyces Hansenii On The Volatile Compound Production Of Dry Fermented Sausage Salchichón

Dry Matter And Root Colonization Of Plants By Indigenous Arbuscular Mycorrhizal Fungi With Physical Fractions Of Dry Olive Mill Residue Inoculated With Saprophytic Fungi

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

Dry Matter And Root Colonization Of Plants By Indigenous Arbuscular Mycorrhizal Fungi With Physical Fractions Of Dry Olive Mill Residue Inoculated With Saprophytic Fungi

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

Un Nuevo Embutido Probiótico De Cerdo Ibérico

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

Un Nuevo Embutido Probiótico De Cerdo Ibérico

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

Un Nuevo Embutido Probiótico De Cerdo Ibérico

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

Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products

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

Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products

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

Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products

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

¿saben Estudiar Nuestros Alumnos?

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

¿saben Estudiar Nuestros Alumnos?

Optimización De Un Protocolo Para La Identificación De Variedades De Cereza Mediante El Análisis De Perfiles Proteicos Por Electroforesis Capilar En Zona (Ecz)

¿saben Estudiar Nuestros Alumnos?

Optimización De Un Protocolo Para La Identificación De Variedades De Cereza Mediante El Análisis De Perfiles Proteicos Por Electroforesis Capilar En Zona (Ecz)

Valoracion A Medio Plazo De La Intervención En Fase I De Prevención Y Rehabilitación Cardíaca En Pacientes Isquémicos Obesos

Optimización De Un Protocolo Para La Identificación De Variedades De Cereza Mediante El Análisis De Perfiles Proteicos Por Electroforesis Capilar En Zona (Ecz)

Valoracion A Medio Plazo De La Intervención En Fase I De Prevención Y Rehabilitación Cardíaca En Pacientes Isquémicos Obesos

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

Valoracion A Medio Plazo De La Intervención En Fase I De Prevención Y Rehabilitación Cardíaca En Pacientes Isquémicos Obesos

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

Influence Of Grape Sanitary Quality On Yeast Killer Effect At The Winery

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

Influence Of Grape Sanitary Quality On Yeast Killer Effect At The Winery

Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham

Influence Of Grape Sanitary Quality On Yeast Killer Effect At The Winery

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

Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura

Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers

Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura

Diseño De Una Planta Piloto Económica Para Producción De Levaduras Vínicas

Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura

Diseño De Una Planta Piloto Económica Para Producción De Levaduras Vínicas

Estudios De Toxicidad De Levaduras Saccharomyces Frente A No-Saccharomyces Durante Fermentaciones De Mosto

Diseño De Una Planta Piloto Económica Para Producción De Levaduras Vínicas

Estudios De Toxicidad De Levaduras Saccharomyces Frente A No-Saccharomyces Durante Fermentaciones De Mosto

Evaluación Técnico - Económica Del Sistema De Beneficio Tradicional, Sistema De Beneficio Ecológico (Becolsub) Y Un Modelo De Tolva Sifón Para Café Coffea Arábica L.

Estudios De Toxicidad De Levaduras Saccharomyces Frente A No-Saccharomyces Durante Fermentaciones De Mosto

Evaluación Técnico - Económica Del Sistema De Beneficio Tradicional, Sistema De Beneficio Ecológico (Becolsub) Y Un Modelo De Tolva Sifón Para Café Coffea Arábica L.

Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura

Evaluación Técnico - Económica Del Sistema De Beneficio Tradicional, Sistema De Beneficio Ecológico (Becolsub) Y Un Modelo De Tolva Sifón Para Café Coffea Arábica L.

Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura

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

Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura

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

Avances En La Autentificación Del Pimentón De La Vera

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

Avances En La Autentificación Del Pimentón De La Vera

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

Avances En La Autentificación Del Pimentón De La Vera

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

Calidad De La Carne De Caza

Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives

Calidad De La Carne De Caza

Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)

Calidad De La Carne De Caza

Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)

Influence Of Saccharomyces Cerevisiae Yeast Strain On The Major Volatile Compounds Of Wine

Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)

Influence Of Saccharomyces Cerevisiae Yeast Strain On The Major Volatile Compounds Of Wine

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

Influence Of Saccharomyces Cerevisiae Yeast Strain On The Major Volatile Compounds Of Wine

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

Cellular Death Of Two Non-Saccharomyces Wine-Related Yeasts During Mixed Fermentations With Saccharomyces Cerevisiae

Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products

Cellular Death Of Two Non-Saccharomyces Wine-Related Yeasts During Mixed Fermentations With Saccharomyces Cerevisiae

Grupos Microbianos Implicados En La Cala Del Jamón Ibérico.

Cellular Death Of Two Non-Saccharomyces Wine-Related Yeasts During Mixed Fermentations With Saccharomyces Cerevisiae

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

Influence Of A Test Preservative On Sponge Cakes Under Different Storage Conditions

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

Influence Of A Test Preservative On Sponge Cakes Under Different Storage Conditions

Relationship Between Consumer Food Safety Knowledge And Reported Behavior Among Students From Health Sciences In One Region Of Spain

Influence Of A Test Preservative On Sponge Cakes Under Different Storage Conditions

Relationship Between Consumer Food Safety Knowledge And Reported Behavior Among Students From Health Sciences In One Region Of Spain

Interés Del Control De Los Mohos En El Jamón Curado

Relationship Between Consumer Food Safety Knowledge And Reported Behavior Among Students From Health Sciences In One Region Of Spain

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

Selección Y Caracterización De Cepas De Bacterias Ácido Lácticas Para Su Utilización Como Cultivos Iniciadores En La Elaboración De Embutidos De Cerdo Ibérico

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

Selección Y Caracterización De Cepas De Bacterias Ácido Lácticas Para Su Utilización Como Cultivos Iniciadores En La Elaboración De Embutidos De Cerdo Ibérico

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

Selección Y Caracterización De Cepas De Bacterias Ácido Lácticas Para Su Utilización Como Cultivos Iniciadores En La Elaboración De Embutidos De Cerdo Ibérico

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

Selección Y Mejora Genética De Levaduras Vínicas

Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr

Selección Y Mejora Genética De Levaduras Vínicas

Comparative Study Of The Pigment Content Of Different Crop Cycle Tomato Varieties For Industry

Selección Y Mejora Genética De Levaduras Vínicas

Comparative Study Of The Pigment Content Of Different Crop Cycle Tomato Varieties For Industry

Effect Of Processing Of Tomato Paste On The Pigment Content

Comparative Study Of The Pigment Content Of Different Crop Cycle Tomato Varieties For Industry

Effect Of Processing Of Tomato Paste On The Pigment Content

Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins

Effect Of Processing Of Tomato Paste On The Pigment Content

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.

Producción De Levaduras Secas Activas (Lsa) Para Vinificación Con Levaduras Autóctonas Seleccionadas De La D. O. Ribera Del Guadiana

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

Producción De Levaduras Secas Activas (Lsa) Para Vinificación Con Levaduras Autóctonas Seleccionadas De La D. O. Ribera Del Guadiana

Influencia De La Inoculación Con Levaduras Seleccionadas En La Concentración De Aminoácidos Y Derivados Amínicos De Los Vinos

Producción De Levaduras Secas Activas (Lsa) Para Vinificación Con Levaduras Autóctonas Seleccionadas De La D. O. Ribera Del Guadiana

Influencia De La Inoculación Con Levaduras Seleccionadas En La Concentración De Aminoácidos Y Derivados Amínicos De Los Vinos

Producción De Levaduras Secas Activas Activas (Lsa) Para Vinificación Con Levaduras Autóctonas Seleccionadas De La D. O. Ribera Del Guadiana

Influencia De La Inoculación Con Levaduras Seleccionadas En La Concentración De Aminoácidos Y Derivados Amínicos De Los Vinos

Producción De Levaduras Secas Activas Activas (Lsa) Para Vinificación Con Levaduras Autóctonas Seleccionadas De La D. O. Ribera Del Guadiana

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

Producción De Levaduras Secas Activas Activas (Lsa) Para Vinificación Con Levaduras Autóctonas Seleccionadas De La D. O. Ribera Del Guadiana

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

Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins

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

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

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

Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores

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

Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores

Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos

Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores

Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos

El Sacrificio Del Cerdo Ibérico. Manejo Ante Y Post-Mortem. Obtención Y Perfilado Del Perfil

Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos

El Sacrificio Del Cerdo Ibérico. Manejo Ante Y Post-Mortem. Obtención Y Perfilado Del Perfil

Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis

El Sacrificio Del Cerdo Ibérico. Manejo Ante Y Post-Mortem. Obtención Y Perfilado Del Perfil

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

Influence Of Killer Strains Of Saccharomyces Cerevisiae On Wine Fermentation

Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods

Influence Of Killer Strains Of Saccharomyces Cerevisiae On Wine Fermentation

Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods.

Influence Of Killer Strains Of Saccharomyces Cerevisiae On Wine Fermentation

Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods.

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

Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods.

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

Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham

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

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

Cycloheximide Resistance As Marker For Monitoring Yeasts In Wine Fermentations

Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado

Cycloheximide Resistance As Marker For Monitoring Yeasts In Wine Fermentations

El Fenotipo Killer En Levaduras Vínicas De La D.o. Ribera Del Guadiana

Cycloheximide Resistance As Marker For Monitoring Yeasts In Wine Fermentations

El Fenotipo Killer En Levaduras Vínicas De La D.o. Ribera Del Guadiana

Influencia Del Tratamiento Del Mosto Sobre El Efecto Killer En Vinificaciones

El Fenotipo Killer En Levaduras Vínicas De La D.o. Ribera Del Guadiana

Influencia Del Tratamiento Del Mosto Sobre El Efecto Killer En Vinificaciones

Valoración De La Importancia De Realizar El Desayuno Y/o Almuerzo En El Balance Nutricional Del Adolescente. Estudio Navalcarnero (Madrid)

Influencia Del Tratamiento Del Mosto Sobre El Efecto Killer En Vinificaciones

Valoración De La Importancia De Realizar El Desayuno Y/o Almuerzo En El Balance Nutricional Del Adolescente. Estudio Navalcarnero (Madrid)

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

Valoración De La Importancia De Realizar El Desayuno Y/o Almuerzo En El Balance Nutricional Del Adolescente. Estudio Navalcarnero (Madrid)

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

Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commmercial Croquettes

Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham

Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commmercial Croquettes

Wine Yeast Fermentation Vigor May Be Improved By Elimination Of Recessive Growth-Retarding Alleles

Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commmercial Croquettes

Wine Yeast Fermentation Vigor May Be Improved By Elimination Of Recessive Growth-Retarding Alleles

Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commercial Croquettes

Wine Yeast Fermentation Vigor May Be Improved By Elimination Of Recessive Growth-Retarding Alleles

Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commercial Croquettes

Influencias De La Inoculación Con Levaduras Autóctonas Seleccionadas En La Elaboración De Vinos

Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commercial Croquettes

Influencias De La Inoculación Con Levaduras Autóctonas Seleccionadas En La Elaboración De Vinos

Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos

Influencias De La Inoculación Con Levaduras Autóctonas Seleccionadas En La Elaboración De Vinos

Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos

Análisis Microbiológicos Para La Implantación Del Sistema Arcpc/haccp En Una Industria Brasileña Procesadora De Arroz (Oryza Sativa L.)

Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos

Análisis Microbiológicos Para La Implantación Del Sistema Arcpc/haccp En Una Industria Brasileña Procesadora De Arroz (Oryza Sativa L.)

Evaluation Of Microbial Hazards During Processing Of Spanish Prepared Flamenquin

Análisis Microbiológicos Para La Implantación Del Sistema Arcpc/haccp En Una Industria Brasileña Procesadora De Arroz (Oryza Sativa L.)

Evaluation Of Microbial Hazards During Processing Of Spanish Prepared Flamenquin

A Simple And Reliable Method For Hybridization Of Homothallic Wine Strains Of Saccharomyces Cerevisiae

Evaluation Of Microbial Hazards During Processing Of Spanish Prepared Flamenquin

A Simple And Reliable Method For Hybridization Of Homothallic Wine Strains Of Saccharomyces Cerevisiae

Presencia De Lactobacillus Spp. Y Bacillus Licheniformis En Margarina Con Yogur

A Simple And Reliable Method For Hybridization Of Homothallic Wine Strains Of Saccharomyces Cerevisiae

Presencia De Lactobacillus Spp. Y Bacillus Licheniformis En Margarina Con Yogur

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

Presencia De Lactobacillus Spp. Y Bacillus Licheniformis En Margarina Con Yogur

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.

Estudio Del Potencial Aromático De La Variedad Cayetana

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

Estudio Del Potencial Aromático De La Variedad Cayetana

Evaluación De La Calidad Microbiológica De Precocinados Congelados

Estudio Del Potencial Aromático De La Variedad Cayetana

Evaluación De La Calidad Microbiológica De Precocinados Congelados

Evolución De La Calidad Higiéncia De La Leche Cruda En Ocho Zonas Geográficas De Andalucía

Evaluación De La Calidad Microbiológica De Precocinados Congelados

Evolución De La Calidad Higiéncia De La Leche Cruda En Ocho Zonas Geográficas De Andalucía

Diferenciación De S. Aureus, C. Perfrigens Y C. Botulinum De Aislamientos Estafilococos Y Clostridios En Alimentos Mediante Técnicas De Ácidos Nucleicos

Evolución De La Calidad Higiéncia De La Leche Cruda En Ocho Zonas Geográficas De Andalucía

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

Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos

Automatización Del Sistema De Control De La División De Hidroeléctrica Ferroatlántica

Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos

Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe

Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos

Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe

A Simple And Effective Procedure For Selection Of Wine Yeast Strains

Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe

A Simple And Effective Procedure For Selection Of Wine Yeast Strains

Aflatoxin-Producing Strains Of Aspergillus Flavus Isolated From Cheese

A Simple And Effective Procedure For Selection Of Wine Yeast Strains

Aflatoxin-Producing Strains Of Aspergillus Flavus Isolated From Cheese

Levaduras Autóctonas Extremeñas Para Vinificaciones Industriales

Aflatoxin-Producing Strains Of Aspergillus Flavus Isolated From Cheese

Levaduras Autóctonas Extremeñas Para Vinificaciones Industriales

Evaluación De La Calidad Microbiológica En Helado De Yogur

Levaduras Autóctonas Extremeñas Para Vinificaciones Industriales

Evaluación De La Calidad Microbiológica En Helado De Yogur

Evolución De Aminoácidos Libres En El Curso De La Fermentación Alcohólica De Mostos Cv Cayetana: Influencia De La Tecnología De Elaboración

Evaluación De La Calidad Microbiológica En Helado De Yogur

Evolución De Aminoácidos Libres En El Curso De La Fermentación Alcohólica De Mostos Cv Cayetana: Influencia De La Tecnología De Elaboración

Levaduras Autóctonas Extremeñas Para Vinificación

Evolución De Aminoácidos Libres En El Curso De La Fermentación Alcohólica De Mostos Cv Cayetana: Influencia De La Tecnología De Elaboración

Levaduras Autóctonas Extremeñas Para Vinificación

Utilización De Levaduras Autóctonas Extremeñas En La Elaboración De Vinos Típicos De Calidad

Levaduras Autóctonas Extremeñas Para Vinificación

Utilización De Levaduras Autóctonas Extremeñas En La Elaboración De Vinos Típicos De Calidad

Micotoxinas En Quesos. Ii. Detección, Inhibición De Su Producción Y Detoxificación

Utilización De Levaduras Autóctonas Extremeñas En La Elaboración De Vinos Típicos De Calidad

Micotoxinas En Quesos. Ii. Detección, Inhibición De Su Producción Y Detoxificación

Comparison Of Petrifilm Method To Conventional Methods For Enumerating Aerobic Bacteria, Coliforms, Escherichia Coli And Yeasts And Molds In Foods.

Micotoxinas En Quesos. Ii. Detección, Inhibición De Su Producción Y Detoxificación

Comparison Of Petrifilm Method To Conventional Methods For Enumerating Aerobic Bacteria, Coliforms, Escherichia Coli And Yeasts And Molds In Foods.

Contribución Al Uso De La Técnica De Confusión Sexual Contra Gusano Rosado (Pectinophora Gossypiella Saunders) En Algodón

Comparison Of Petrifilm Method To Conventional Methods For Enumerating Aerobic Bacteria, Coliforms, Escherichia Coli And Yeasts And Molds In Foods.

Contribución Al Uso De La Técnica De Confusión Sexual Contra Gusano Rosado (Pectinophora Gossypiella Saunders) En Algodón

La Psicología Social En La Donación Y Trasplante De Órganos: (Análisis De Las Actitudes De La Población)

Contribución Al Uso De La Técnica De Confusión Sexual Contra Gusano Rosado (Pectinophora Gossypiella Saunders) En Algodón

La Psicología Social En La Donación Y Trasplante De Órganos: (Análisis De Las Actitudes De La Población)

E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum