PUBLICACIÓN

Calidad de la carne de caza

ACCEDER A LA PUBLICACIÓN: Dialnet

Jorge Ruiz Carrascal, Sonia Ventanas Canillas, Diana Martín García, Alberto Martín González

2006 La caza de Extremadura

ISBN

8495872579

AUTORES DE LA UEX

Sonia Ventanas Canillas
Jorge Ruiz Carrascal
Alberto Martín González

OTRAS PUBLICACIONES DE INTERÉS

La Psicología Social En La Donación Y Trasplante De Órganos: (Análisis De Las Actitudes De La Población)
Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria
E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum
Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria
E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum
A Comparative Study On The Preferences Of Spanish Consumers Towards The Use Of Natural Preservatives In Different Fruits
E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum
A Comparative Study On The Preferences Of Spanish Consumers Towards The Use Of Natural Preservatives In Different Fruits
Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product
A Comparative Study On The Preferences Of Spanish Consumers Towards The Use Of Natural Preservatives In Different Fruits
Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product
Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs
Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product
Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs
Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos: Caracterización Sensorial, Emocional Y Percepción Del Consumidor
Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs
Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos: Caracterización Sensorial, Emocional Y Percepción Del Consumidor
Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber
Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos: Caracterización Sensorial, Emocional Y Percepción Del Consumidor
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
Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study
Comprehensive Analysis Of Bioactive Compounds, Functional Properties, And Applications Of Broccoli By-Products
Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study
Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico
Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study
Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico
Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence
Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico
Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence
Effect Of Modified Atmosphere Packaging (Map) On Health-Promoting Compounds, Chlorophylls And Antioxidant Capacity Of Three Fig Cultivars (Ficus Carica L.)
Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence
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
Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog
Can Fruit Be More Sustainable? A Study On Consumer Preferences Towards The Use Of Natural Preservatives In Cherries
Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog
Low-Temperature Treatments As An Alternative To Conventional Pest Control In Dried Figs And Their Effect On Overall Fruit Quality
Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog
Low-Temperature Treatments As An Alternative To Conventional Pest Control In Dried Figs And Their Effect On Overall Fruit Quality
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Low-Temperature Treatments As An Alternative To Conventional Pest Control In Dried Figs And Their Effect On Overall Fruit Quality
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Screening Of Physicochemical And Bioactive Traits Of New Cherry Cultivars Obtained From The Cross Of ‘ambrunés’ × ‘hudson’
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Screening Of Physicochemical And Bioactive Traits Of New Cherry Cultivars Obtained From The Cross Of ‘ambrunés’ × ‘hudson’
Identificación Y Control De Agentes Bióticos Causantes De Alteraciones En El Proceso Productivo Del Higo Seco
Screening Of Physicochemical And Bioactive Traits Of New Cherry Cultivars Obtained From The Cross Of ‘ambrunés’ × ‘hudson’
Identificación Y Control De Agentes Bióticos Causantes De Alteraciones En El Proceso Productivo Del Higo Seco
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
Identificación Y Control De Agentes Bióticos Causantes De Alteraciones En El Proceso Productivo Del Higo Seco
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
Home Made Vegan Nuggets With Texturized Soy Protein And Tempeh As Compared To Chicken-Based Ones: Texture, Consumer Perception And Environmental Impact
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
Home Made Vegan Nuggets With Texturized Soy Protein And Tempeh As Compared To Chicken-Based Ones: Texture, Consumer Perception And Environmental Impact
Effect Of Processing On In Vitro Digestibility (Ivpd) Of Food Proteins
Home Made Vegan Nuggets With Texturized Soy Protein And Tempeh As Compared To Chicken-Based Ones: Texture, Consumer Perception And Environmental Impact
Effect Of Processing On In Vitro Digestibility (Ivpd) Of Food Proteins
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)
Effect Of Processing On In Vitro Digestibility (Ivpd) Of Food Proteins
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)
The Pro-Oxidant Action Of High-Oxygen Map On Beef Patties Can Be Counterbalanced By Antioxidant Compounds From Common Hawthorn And Rose Hips
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)
The Pro-Oxidant Action Of High-Oxygen Map On Beef Patties Can Be Counterbalanced By Antioxidant Compounds From Common Hawthorn And Rose Hips
Exploring Consumer Perceptions And Changing Consumption Patterns For Smoked Paprika: Implications For Traditional Food Products In Spain
The Pro-Oxidant Action Of High-Oxygen Map On Beef Patties Can Be Counterbalanced By Antioxidant Compounds From Common Hawthorn And Rose Hips
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)
Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids
Prevalence Of Listeria Monocytogenes In Rte Meat Products Of Quevedo (Ecuador)
Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids
Optimization Of Ultra-Sonicated Homogenization Conditions Of Fish Oil Emulsions To Improve Stability, Efficiency And Bioaccessibility Of Ω -3 Microcapsules
Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids
Optimization Of Ultra-Sonicated Homogenization Conditions Of Fish Oil Emulsions To Improve Stability, Efficiency And Bioaccessibility Of Ω -3 Microcapsules
Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art
Optimization Of Ultra-Sonicated Homogenization Conditions Of Fish Oil Emulsions To Improve Stability, Efficiency And Bioaccessibility Of Ω -3 Microcapsules
Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art
Impact Of Sustained Fructose Consumption On Gastrointestinal Function And Health In Wistar Rats: Glycoxidative Stress, Impaired Protein Digestion, And Shifted Fecal Microbiota
Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art
Impact Of Sustained Fructose Consumption On Gastrointestinal Function And Health In Wistar Rats: Glycoxidative Stress, Impaired Protein Digestion, And Shifted Fecal Microbiota
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
Impact Of Sustained Fructose Consumption On Gastrointestinal Function And Health In Wistar Rats: Glycoxidative Stress, Impaired Protein Digestion, And Shifted Fecal Microbiota
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
Preservative Effects Of Composite Biopreservatives On Goat Meat During Chilled Storage: Insights Into Meat Quality, High-Throughput Sequencing And Molecular Docking
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
Preservative Effects Of Composite Biopreservatives On Goat Meat During Chilled Storage: Insights Into Meat Quality, High-Throughput Sequencing And Molecular Docking
Pathogenesis Of Fungal Infections
Preservative Effects Of Composite Biopreservatives On Goat Meat During Chilled Storage: Insights Into Meat Quality, High-Throughput Sequencing And Molecular Docking
Pathogenesis Of Fungal Infections
Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne
Pathogenesis Of Fungal Infections
Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne
Improvement Of Shelf-Life Of Cherry (Prunus Avium L.) By Combined Application Of Modified-Atmosphere Packaging And Antagonistic Yeast For Long-Distance Export
Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne
Improvement Of Shelf-Life Of Cherry (Prunus Avium L.) By Combined Application Of Modified-Atmosphere Packaging And Antagonistic Yeast For Long-Distance Export
Fungal Control In Foods Through Biopreservation
Improvement Of Shelf-Life Of Cherry (Prunus Avium L.) By Combined Application Of Modified-Atmosphere Packaging And Antagonistic Yeast For Long-Distance Export
Fungal Control In Foods Through Biopreservation
Evaluation Of Fungal Hazards Associated With Dried Fig Processing
Fungal Control In Foods Through Biopreservation
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
Development Of New Agroindustrial Strategies For Improving Tomatoes For Industry
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
Development Of New Agroindustrial Strategies For Improving Tomatoes For Industry
Métodos Dinámicos
Development Of New Agroindustrial Strategies For Improving Tomatoes For Industry
Métodos Dinámicos
Jamón Ibérico
Métodos Dinámicos
Jamón Ibérico
Influence Of Different Extraction Methods On The Compound Profiles And Functional Properties Of Extracts From Solid By-Products Of The Wine Industry
Jamón Ibérico
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
Recent Developments In The Microencapsulation Of Fish Oil And Natural Extracts: Procedure, Quality Evaluation And Food Enrichment
Effects Of Use Of Modified Traditional Driers In Making Smoked Paprika “pimentón De La Vera”, On Pepper Quality And Mitigation Of Pah Contamination
Recent Developments In The Microencapsulation Of Fish Oil And Natural Extracts: Procedure, Quality Evaluation And Food Enrichment
Improvements In The Methodology For Fatty Acids Analysis In Meat Products: One-Stage Transmethylation And Fast-Gc Method
Recent Developments In The Microencapsulation Of Fish Oil And Natural Extracts: Procedure, Quality Evaluation And Food Enrichment
Improvements In The Methodology For Fatty Acids Analysis In Meat Products: One-Stage Transmethylation And Fast-Gc Method
Evaluación De La Contribución De Levaduras Con Propiedades Tecnológicas, A Las Propiedades Sensoriales De Quesos De Pasta Blanda
Improvements In The Methodology For Fatty Acids Analysis In Meat Products: One-Stage Transmethylation And Fast-Gc Method
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
Cooking Affects Pork Proteins In Vitro Rate Of Digestion Due To Different Structural And Chemical Modifications
Metabolismos De Levaduras Potencialmente Probióticas De 10 Prebióticos Comerciales
Cooking Affects Pork Proteins In Vitro Rate Of Digestion Due To Different Structural And Chemical Modifications
Characterization Of Autochthonal Hafnia Spp. Strains Isolated From Spanish Soft Raw Ewe's Milk Pdo Cheeses To Be Used As Adjunct Culture
Cooking Affects Pork Proteins In Vitro Rate Of Digestion Due To Different Structural And Chemical Modifications
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
Glucose Boosts Protein Oxidation/nitration During Simulated Gastric Digestion Of Myofibrillar Proteins By Creating A Severe Pro-Oxidative Environment
Low-Frequency Ultrasound As A Tool For Quality Control Of Soft-Bodied Raw Ewe's Milk Cheeses
Glucose Boosts Protein Oxidation/nitration During Simulated Gastric Digestion Of Myofibrillar Proteins By Creating A Severe Pro-Oxidative Environment
Newbie Consumers Try Pizzas In Which Bacon Is Replaced By Tenebrio Molitor L. Larvae: Not As Healthy As Expected And Not As Terrible As They Thought
Glucose Boosts Protein Oxidation/nitration During Simulated Gastric Digestion Of Myofibrillar Proteins By Creating A Severe Pro-Oxidative Environment
Newbie Consumers Try Pizzas In Which Bacon Is Replaced By Tenebrio Molitor L. Larvae: Not As Healthy As Expected And Not As Terrible As They Thought
Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests
Newbie Consumers Try Pizzas In Which Bacon Is Replaced By Tenebrio Molitor L. Larvae: Not As Healthy As Expected And Not As Terrible As They Thought
Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests
Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach
Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests
Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach
Physicochemical And Sensory Quality Of Dried Figs (Ficus Carica L.) As Affected By Drying Method And Variety
Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach
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
Flavor Characterization Of Animal Hydrolysates And Potential Of Glucosamine In Flavor Modulation
An Approach To The Consumption Of Smoked Paprika In Spain And Its Impact On The Intake Of Polycyclic Aromatic Hydrocarbons
Flavor Characterization Of Animal Hydrolysates And Potential Of Glucosamine In Flavor Modulation
Effect Of The Addition Of Cheese Powder And Salt Content On Sensory Profile, Physicochemical Properties And Γ-Glutamyl Kokumi Peptides Content In Dry Fermented Sausages
Flavor Characterization Of Animal Hydrolysates And Potential Of Glucosamine In Flavor Modulation
Effect Of The Addition Of Cheese Powder And Salt Content On Sensory Profile, Physicochemical Properties And Γ-Glutamyl Kokumi Peptides Content In Dry Fermented Sausages
Meat And Human Health—current Knowledge And Research Gaps
Effect Of The Addition Of Cheese Powder And Salt Content On Sensory Profile, Physicochemical Properties And Γ-Glutamyl Kokumi Peptides Content In Dry Fermented Sausages
Meat And Human Health—current Knowledge And Research Gaps
Identification Of The Causal Agent Of Aqueous Spot Disease Of Sweet Cherries (Prunus Avium L.) From The Jerte Valley (Cáceres, Spain)
Meat And Human Health—current Knowledge And Research Gaps
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
Improving The Viability And Metabolism Of Intestinal Probiotic Bacteria Using Fibre Obtained From Vegetable By-Products
Combined Foliar Zinc And Nitrogen Application In Broccoli (Brassica Oleracea Var. Italica L.): Effects On Growth, Nutrient Bioaccumulation, And Bioactive Compounds
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
Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese
Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality
Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese
Sensory Profile And Consumer Perception Of Meat Products Enriched With Epa And Dha Using Fish Oil Microcapsules
Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese
Sensory Profile And Consumer Perception Of Meat Products Enriched With Epa And Dha Using Fish Oil Microcapsules
Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking
Sensory Profile And Consumer Perception Of Meat Products Enriched With Epa And Dha Using Fish Oil Microcapsules
Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking
Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples
Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking
Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples
Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)
Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples
Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)
Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context
Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)
Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context
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
Selection And Application Of Antifungal Vocs-Producing Yeasts As Biocontrol Agents Of Grey Mould In Fruits
Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards
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
Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device
Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages
Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device
Improvement Of Encapsulation And Stability Of Epa And Dha From Monolayered And Multilayered Emulsions By High-Pressure Homogenization
Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device
Improvement Of Encapsulation And Stability Of Epa And Dha From Monolayered And Multilayered Emulsions By High-Pressure Homogenization
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Improvement Of Encapsulation And Stability Of Epa And Dha From Monolayered And Multilayered Emulsions By High-Pressure Homogenization
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Effectiveness Of Sprayed Bioactive Fruit Extracts In Counteracting Protein Oxidation In Lamb Cutlets Subjected To A High-Oxygen Map
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Effectiveness Of Sprayed Bioactive Fruit Extracts In Counteracting Protein Oxidation In Lamb Cutlets Subjected To A High-Oxygen Map
Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking
Effectiveness Of Sprayed Bioactive Fruit Extracts In Counteracting Protein Oxidation In Lamb Cutlets Subjected To A High-Oxygen Map
Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking
Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses
Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking
Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses
Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market
Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses
Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market
Innovation In Sensory Assessment Of Meat And Meat Products
Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market
Innovation In Sensory Assessment Of Meat And Meat Products
Protein Hydrolysates Of Porcine Hemoglobin And Blood: Peptide Characteristics In Relation To Taste Attributes And Formation Of Volatile Compounds
Innovation In Sensory Assessment Of Meat And Meat Products
Protein Hydrolysates Of Porcine Hemoglobin And Blood: Peptide Characteristics In Relation To Taste Attributes And Formation Of Volatile Compounds
Storage And Thermal Stability Of Novel Heme-Based Pigments Prepared From Porcine Hemoglobin
Protein Hydrolysates Of Porcine Hemoglobin And Blood: Peptide Characteristics In Relation To Taste Attributes And Formation Of Volatile Compounds
Storage And Thermal Stability Of Novel Heme-Based Pigments Prepared From Porcine Hemoglobin
Changes In The Quality Of Chicken Breast Meat Due To Superchilling And Temperature Fluctuations During Storage
Storage And Thermal Stability Of Novel Heme-Based Pigments Prepared From Porcine Hemoglobin
Changes In The Quality Of Chicken Breast Meat Due To Superchilling And Temperature Fluctuations During Storage
Nuggets De Pollo Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3
Changes In The Quality Of Chicken Breast Meat Due To Superchilling And Temperature Fluctuations During Storage
Nuggets De Pollo Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Nuggets De Pollo Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production
Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika
Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production
Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika
Volatile Organic Compounds And Consumer Preference For Meat From Suckling Goat Kids Raised With Natural Or Replacers Milk
Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika
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
Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions
Use Of Efficient Drying Methods To Improve The Safety And Quality Of Dried Fig
Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions
Strategies For Enrichment In Ω-3 Fatty Acids Aiming For Healthier Meat Products
Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions
Strategies For Enrichment In Ω-3 Fatty Acids Aiming For Healthier Meat Products
Sous-Vide Cooking Of Meat: A Maillarized Approach
Strategies For Enrichment In Ω-3 Fatty Acids Aiming For Healthier Meat Products
Sous-Vide Cooking Of Meat: A Maillarized Approach
El Consumo De Pimentón En Extremadura Y La Ingesta De Sustancias Producidas En El Proceso De Secado Ahumado
Sous-Vide Cooking Of Meat: A Maillarized Approach
El Consumo De Pimentón En Extremadura Y La Ingesta De Sustancias Producidas En El Proceso De Secado Ahumado
Entrenamiento De Un Panel Para El Empleo De La Técnica Sensorial Multiple-Intake Tds
El Consumo De Pimentón En Extremadura Y La Ingesta De Sustancias Producidas En El Proceso De Secado Ahumado
Entrenamiento De Un Panel Para El Empleo De La Técnica Sensorial Multiple-Intake Tds
Consumers Awareness Of White-Striping As An Emerging Chicken Breast Abnormality Affects Their Purchasing Decision
Entrenamiento De Un Panel Para El Empleo De La Técnica Sensorial Multiple-Intake Tds
Consumers Awareness Of White-Striping As An Emerging Chicken Breast Abnormality Affects Their Purchasing Decision
Caracterización De Perfiles Aromáticos De Cabritos Lechales De Las Razas Canarias Majorera, Palmera Y Tinerfeña Alimentados Con Leche Natural Y Artificial
Consumers Awareness Of White-Striping As An Emerging Chicken Breast Abnormality Affects Their Purchasing Decision
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
Spices And Herbs
Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura
Spices And Herbs
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
Spices And Herbs
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
Emotional Responses To The Consumption Of Dry-Cured Hams By Spanish Consumers: A Temporal Approach
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
Emotional Responses To The Consumption Of Dry-Cured Hams By Spanish Consumers: A Temporal Approach
Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties
Emotional Responses To The Consumption Of Dry-Cured Hams By Spanish Consumers: A Temporal Approach
Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties
Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.
Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties
Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.
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
Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.
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
Improving The Lipid Profile Of Ready-To-Cook Meat Products By Addition Of Omega-3 Microcapsules: Effect On Oxidation And Sensory Analysis
Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium
Improving The Lipid Profile Of Ready-To-Cook Meat Products By Addition Of Omega-3 Microcapsules: Effect On Oxidation And Sensory Analysis
Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions
Improving The Lipid Profile Of Ready-To-Cook Meat Products By Addition Of Omega-3 Microcapsules: Effect On Oxidation And Sensory Analysis
Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions
Fast And Dynamic Descriptive Techniques (Flash Profile, Time-Intensity And Temporal Dominance Of Sensations) For Sensory Characterization Of Dry-Cured Loins
Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions
Fast And Dynamic Descriptive Techniques (Flash Profile, Time-Intensity And Temporal Dominance Of Sensations) For Sensory Characterization Of Dry-Cured Loins
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Fast And Dynamic Descriptive Techniques (Flash Profile, Time-Intensity And Temporal Dominance Of Sensations) For Sensory Characterization Of Dry-Cured Loins
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Advanced Glycation End Products, Protein Crosslinks And Post Translational Modifications In Pork Subjected To Different Heat Treatments
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Advanced Glycation End Products, Protein Crosslinks And Post Translational Modifications In Pork Subjected To Different Heat Treatments
Investigation Of Nitrite Alternatives For The Color Stabilization Of Heme–iron Hydrolysates
Advanced Glycation End Products, Protein Crosslinks And Post Translational Modifications In Pork Subjected To Different Heat Treatments
Investigation Of Nitrite Alternatives For The Color Stabilization Of Heme–iron Hydrolysates
Proteolysis In Pork Loins During Superchilling And Regular Chilling Storage
Investigation Of Nitrite Alternatives For The Color Stabilization Of Heme–iron Hydrolysates
Proteolysis In Pork Loins During Superchilling And Regular Chilling Storage
Improving Crunchiness And Crispness Of Fried Squid Rings Through Innovative Tempura Coatings: Addition Of Alcohol And Co2 Incubation
Proteolysis In Pork Loins During Superchilling And Regular Chilling Storage
Improving Crunchiness And Crispness Of Fried Squid Rings Through Innovative Tempura Coatings: Addition Of Alcohol And Co2 Incubation
Pork Proteins Oxidative Modifications Under The Influence Of Varied Time-Temperature Thermal Treatments: A Chemical And Redox Proteomics Assessment
Improving Crunchiness And Crispness Of Fried Squid Rings Through Innovative Tempura Coatings: Addition Of Alcohol And Co2 Incubation
Pork Proteins Oxidative Modifications Under The Influence Of Varied Time-Temperature Thermal Treatments: A Chemical And Redox Proteomics Assessment
Weight Loss In Superchilled Pork As Affected By Cooling Rate
Pork Proteins Oxidative Modifications Under The Influence Of Varied Time-Temperature Thermal Treatments: A Chemical And Redox Proteomics Assessment
Weight Loss In Superchilled Pork As Affected By Cooling Rate
Development Of Volatile Compounds During Hydrolysis Of Porcine Hemoglobin With Papain
Weight Loss In Superchilled Pork As Affected By Cooling Rate
Development Of Volatile Compounds During Hydrolysis Of Porcine Hemoglobin With Papain
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
Development Of Volatile Compounds During Hydrolysis Of Porcine Hemoglobin With Papain
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.)
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Postharvest Application Of 1-Methylcyclopropene (1-Mcp) For Preservation Of ‘albacor’ Figs (Ficus Carica L.)
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
La Experiencia Emocional Durante El Consumo De Jamón Curado (1)
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
La Experiencia Emocional Durante El Consumo De Jamón Curado (1)
La Experiencia Emocional Durante El Consumo De Jamón Curado (2)
La Experiencia Emocional Durante El Consumo De Jamón Curado (1)
La Experiencia Emocional Durante El Consumo De Jamón Curado (2)
Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas
La Experiencia Emocional Durante El Consumo De Jamón Curado (2)
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
Physico-Chemical And Sensory Characteristics Of Freeze-Dried And Air-Dehydrated Yogurt Foam
The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors
Physico-Chemical And Sensory Characteristics Of Freeze-Dried And Air-Dehydrated Yogurt Foam
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Physico-Chemical And Sensory Characteristics Of Freeze-Dried And Air-Dehydrated Yogurt Foam
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties
Influence Of Ripening Stage On Bioactive Compounds And Antioxidant Activity In Nine Fig (Ficus Carica L.) Varieties Grown In Extremadura, Spain
Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties
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)
Oxidative Deterioration Of Pork During Superchilling Storage
Physicochemical And Nutritional Characterization Of Brebas For Fresh Consumption From Nine Fig Varieties (Ficus Carica L.) Grown In Extremadura (Spain)
Oxidative Deterioration Of Pork During Superchilling Storage
Tracking Hydrophobicity State, Aggregation Behaviour And Structural Modifications Of Pork Proteins Under The Influence Of Assorted Heat Treatments
Oxidative Deterioration Of Pork During Superchilling Storage
Tracking Hydrophobicity State, Aggregation Behaviour And Structural Modifications Of Pork Proteins Under The Influence Of Assorted Heat Treatments
The Satiating Properties Of Pork Are Not Affected By Cooking Methods, Sousvide Holding Time Or Mincing In Healthy Men—a Randomized Cross-Over Meal Test Study
Tracking Hydrophobicity State, Aggregation Behaviour And Structural Modifications Of Pork Proteins Under The Influence Of Assorted Heat Treatments
The Satiating Properties Of Pork Are Not Affected By Cooking Methods, Sousvide Holding Time Or Mincing In Healthy Men—a Randomized Cross-Over Meal Test Study
Cheese Powder As An Ingredient In Emulsion Sausages: Effect On Sensory Properties And Volatile Compounds
The Satiating Properties Of Pork Are Not Affected By Cooking Methods, Sousvide Holding Time Or Mincing In Healthy Men—a Randomized Cross-Over Meal Test Study
Cheese Powder As An Ingredient In Emulsion Sausages: Effect On Sensory Properties And Volatile Compounds
Spanish Dry-Cured Hams And Fermented Sausages
Cheese Powder As An Ingredient In Emulsion Sausages: Effect On Sensory Properties And Volatile Compounds
Spanish Dry-Cured Hams And 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
Spanish Dry-Cured Hams And 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
Cured Foods: Health Effects
Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application
Cured Foods: Health Effects
Innovación Y Análisis Sensorial De Productos Cárnicos: Métodos Dinámicos, Descriptivos Rápidos Y Perfil Emocional
Cured Foods: Health Effects
Innovación Y Análisis Sensorial De Productos Cárnicos: Métodos Dinámicos, Descriptivos Rápidos Y Perfil Emocional
Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages
Innovación Y Análisis Sensorial De Productos Cárnicos: Métodos Dinámicos, Descriptivos Rápidos Y Perfil Emocional
Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages
Modification Of Gelatin Functionality For Culinary Applications By Using Transglutaminase
Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages
Modification Of Gelatin Functionality For Culinary Applications By Using Transglutaminase
Fatty Acid Composition In Double And Multilayered Microcapsules Of Ω-3 As Affected By Storage Conditions And Type Of Emulsions
Modification Of Gelatin Functionality For Culinary Applications By Using Transglutaminase
Fatty Acid Composition In Double And Multilayered Microcapsules Of Ω-3 As Affected By Storage Conditions And Type Of Emulsions
Enrichment Of Chicken Nuggets With Microencapsulated Omega-3 Fish Oil: Effect Of Frozen Storage Time On Oxidative Stability And Sensory Quality
Fatty Acid Composition In Double And Multilayered Microcapsules Of Ω-3 As Affected By Storage Conditions And Type Of Emulsions
Enrichment Of Chicken Nuggets With Microencapsulated Omega-3 Fish Oil: Effect Of Frozen Storage Time On Oxidative Stability And Sensory Quality
Sistemas De Secado Alternativos Al Secado Al Sol En Higos
Enrichment Of Chicken Nuggets With Microencapsulated Omega-3 Fish Oil: Effect Of Frozen Storage Time On Oxidative Stability And Sensory Quality
Sistemas De Secado Alternativos Al Secado Al Sol En Higos
Reporting The Sensory Properties Of Dry-Cured Ham Using A New Language: Time Intensity (Ti) And Temporal Dominance Of Sensations (Tds)
Sistemas De Secado Alternativos Al Secado Al Sol En Higos
Reporting The Sensory Properties Of Dry-Cured Ham Using A New Language: Time Intensity (Ti) And Temporal Dominance Of Sensations (Tds)
Potential Antimicrobial And Antiproliferative Activities Of Autochthonous Starter Cultures And Protease Epg222 In Dry-Fermented Sausages
Reporting The Sensory Properties Of Dry-Cured Ham Using A New Language: Time Intensity (Ti) And Temporal Dominance Of Sensations (Tds)
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
Effect Of Pre-Cooking Methods On The Chemical And Sensory Deterioration Of Ready-To-Eat Chicken Patties During Chilled Storage And Microwave Reheating
Characterisation Of The Vegetable Rennets Used For 'torta Del Casar' Cheesemaking By A Protein Profile Method
Effect Of Pre-Cooking Methods On The Chemical And Sensory Deterioration Of Ready-To-Eat Chicken Patties During Chilled Storage And Microwave Reheating
Underlying Chemical Mechanisms Of The Contradictory Effects Of Nacl Reduction On The Redox-State Of Meat Proteins In Fermented Sausages
Effect Of Pre-Cooking Methods On The Chemical And Sensory Deterioration Of Ready-To-Eat Chicken Patties During Chilled Storage And Microwave Reheating
Underlying Chemical Mechanisms Of The Contradictory Effects Of Nacl Reduction On The Redox-State Of Meat Proteins In Fermented Sausages
Effect Of Protein Oxidation On The Impaired Quality Of Dry-Cured Loins Produced From Frozen Pork Meat
Underlying Chemical Mechanisms Of The Contradictory Effects Of Nacl Reduction On The Redox-State Of Meat Proteins In Fermented Sausages
Effect Of Protein Oxidation On The Impaired Quality Of Dry-Cured Loins Produced From Frozen Pork Meat
Evaluation Of Different Drying Systems As An Alternative To Sun Drying For Figs (Ficus Carica L)
Effect Of Protein Oxidation On The Impaired Quality Of Dry-Cured Loins Produced From Frozen Pork Meat
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
Mediterranean Products
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Mediterranean Products
Water-Soluble Vitamins
Mediterranean Products
Water-Soluble Vitamins
Predicción No Destructiva Y Rápida De La Sal: Su Aplicación En El Jamón Curado
Water-Soluble Vitamins
Predicción No Destructiva Y Rápida De La Sal: Su Aplicación En El Jamón Curado
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Predicción No Destructiva Y Rápida De La Sal: Su Aplicación En El Jamón Curado
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Volatile Compounds And Physicochemical Characteristics During Storage Of Microcapsules From Different Fish Oil Emulsions
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Volatile Compounds And Physicochemical Characteristics During Storage Of Microcapsules From Different Fish Oil Emulsions
Denmark: Technology Is The Key
Volatile Compounds And Physicochemical Characteristics During Storage Of Microcapsules From Different Fish Oil Emulsions
Denmark: Technology Is The Key
Volatile Compound Profile Of Sous-Vide Cooked Lamb Loins At Different Temperature-Time Combinations
Denmark: Technology Is The Key
Volatile Compound Profile Of Sous-Vide Cooked Lamb Loins At Different Temperature-Time Combinations
A Rapid And Accurate Extraction Procedure For Analysing Free Amino Acids In Meat Samples By Gc-Ms
Volatile Compound Profile Of Sous-Vide Cooked Lamb Loins At Different Temperature-Time Combinations
A Rapid And Accurate Extraction Procedure For Analysing Free Amino Acids In Meat Samples By Gc-Ms
Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures
A Rapid And Accurate Extraction Procedure For Analysing Free Amino Acids In Meat Samples By Gc-Ms
Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Salt And Intramuscular Fat Modulate Dynamic Perception Of Flavour And Texture In Dry-Cured Hams
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Salt And Intramuscular Fat Modulate Dynamic Perception Of Flavour And Texture In Dry-Cured Hams
Comparative Study Between Serrano And Iberian Dry-Cured Hams In Relation To The Application Of High Hydrostatic Pressure And Temporal Sensory Perceptions
Salt And Intramuscular Fat Modulate Dynamic Perception Of Flavour And Texture In Dry-Cured Hams
Comparative Study Between Serrano And Iberian Dry-Cured Hams In Relation To The Application Of High Hydrostatic Pressure And Temporal Sensory Perceptions
Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption
Comparative Study Between Serrano And Iberian Dry-Cured Hams In Relation To The Application Of High Hydrostatic Pressure And Temporal Sensory Perceptions
Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Advanced Glycation End Products, Physico-Chemical And Sensory Characteristics Of Cooked Lamb Loins Affected By Cooking Method And Addition Of Flavour Precursors
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Advanced Glycation End Products, Physico-Chemical And Sensory Characteristics Of Cooked Lamb Loins Affected By Cooking Method And Addition Of Flavour Precursors
Effect Of Modified Atmosphere Packaging On The Antioxidant Activity And Total Phenolic Content In 'albacor' Figs
Advanced Glycation End Products, Physico-Chemical And Sensory Characteristics Of Cooked Lamb Loins Affected By Cooking Method And Addition Of Flavour Precursors
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)
Caracterización Sensorial De Productos Cárnicos Derivados Del Cerdo Ibérico (Ii): Utilización De Técnicas Descriptivas Dinámicas
Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)
Caracterización Sensorial De Productos Cárnicos Derivados Del Cerdo Ibérico (Ii): Utilización De Técnicas Descriptivas Dinámicas
Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese
Caracterización Sensorial De Productos Cárnicos Derivados Del Cerdo Ibérico (Ii): Utilización De Técnicas Descriptivas Dinámicas
Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese
Ingredients
Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese
Ingredients
Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins
Ingredients
Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins
Ultrasonic Characterization Of The Fat Source And Composition Of Formulated Dry-Cured Meat Products
Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins
Ultrasonic Characterization Of The Fat Source And Composition Of Formulated Dry-Cured Meat Products
Efecto Del Contenido En Grasa Intramuscular Y De Factores Post-Procesado Sobre La Calidad Sensorial Del Jamón Ibérico Loncheado
Ultrasonic Characterization Of The Fat Source And Composition Of Formulated Dry-Cured Meat Products
Efecto Del Contenido En Grasa Intramuscular Y De Factores Post-Procesado Sobre La Calidad Sensorial Del Jamón Ibérico Loncheado
Ultrasonic Characterization Of Pork Fat Crystallization During Cold Storage
Efecto Del Contenido En Grasa Intramuscular Y De Factores Post-Procesado Sobre La Calidad Sensorial Del Jamón Ibérico Loncheado
Ultrasonic Characterization Of Pork Fat Crystallization During Cold Storage
Mediterranean Products
Ultrasonic Characterization Of Pork Fat Crystallization During Cold Storage
Mediterranean Products
Application Of Time-Intensity Method To Assess The Sensory Properties Of Iberian Dry-Cured Ham: Effect Of Fat Content And High-Pressure Treatment
Mediterranean Products
Application Of Time-Intensity Method To Assess The Sensory Properties Of Iberian Dry-Cured Ham: Effect Of Fat Content And High-Pressure Treatment
Impact Of High Pressure Treatment And Intramuscular Fat Content On Colour Changes And Protein And Lipid Oxidation In Sliced And Vacuum-Packaged Iberian Dry-Cured Ham
Application Of Time-Intensity Method To Assess The Sensory Properties Of Iberian Dry-Cured Ham: Effect Of Fat Content And High-Pressure Treatment
Impact Of High Pressure Treatment And Intramuscular Fat Content On Colour Changes And Protein And Lipid Oxidation In Sliced And Vacuum-Packaged Iberian Dry-Cured Ham
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
Impact Of High Pressure Treatment And Intramuscular Fat Content On Colour Changes And Protein And Lipid Oxidation In Sliced And Vacuum-Packaged Iberian Dry-Cured Ham
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
The Genetic Background Affects Composition, Oxidative Stability And Quality Traits Of Iberian Dry-Cured Hams: Purebred Iberian Versus Reciprocal Iberian×duroc Crossbred Pigs
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
The Genetic Background Affects Composition, Oxidative Stability And Quality Traits Of Iberian Dry-Cured Hams: Purebred Iberian Versus Reciprocal Iberian×duroc Crossbred Pigs
Impact Of Lipid Content And Composition On Lipid Oxidation And Protein Carbonylation In Experimental Fermented Sausages
The Genetic Background Affects Composition, Oxidative Stability And Quality Traits Of Iberian Dry-Cured Hams: Purebred Iberian Versus Reciprocal Iberian×duroc Crossbred Pigs
Impact Of Lipid Content And Composition On Lipid Oxidation And Protein Carbonylation In Experimental Fermented Sausages
A Novel Approach To Assess Temporal Sensory Perception Of Muscle Foods: Application Of A Time-Intensity Technique To Diverse Iberian Meat Products
Impact Of Lipid Content And Composition On Lipid Oxidation And Protein Carbonylation In Experimental Fermented Sausages
A Novel Approach To Assess Temporal Sensory Perception Of Muscle Foods: Application Of A Time-Intensity Technique To Diverse Iberian Meat Products
Quality Assessment Of Commercial Paprikas
A Novel Approach To Assess Temporal Sensory Perception Of Muscle Foods: Application Of A Time-Intensity Technique To Diverse Iberian Meat Products
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.)
Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins
Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)
Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins
Molecular Gastronomy In Spain
Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins
Molecular Gastronomy In Spain
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
Molecular Gastronomy In Spain
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
Caracterización Sensorial De Porductos Cárnicos Derivados Del Cerdo Ibérico: Utilización De Técnicas Descripitvas Estáticas.
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
Caracterización Sensorial De Porductos Cárnicos Derivados Del Cerdo Ibérico: Utilización De Técnicas Descripitvas Estáticas.
Bacterial Communities Of The Traditional Raw Ewe's Milk Cheese Torta Del Casar Made Without The Addition Of A Starter
Caracterización Sensorial De Porductos Cárnicos Derivados Del Cerdo Ibérico: Utilización De Técnicas Descripitvas Estáticas.
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
Carcass And Meat Quality Traits Of Iberian Pigs As Affected By Sex And Crossbreeding With Different Duroc Genetic Lines
Aplicación De Atmósferas Controladas Para Prolongar La Vida Útil De Cerezas Tipo Picota De La Variedad Ambrunés
Carcass And Meat Quality Traits Of Iberian Pigs As Affected By Sex And Crossbreeding With Different Duroc Genetic Lines
Effect Of Intramuscular Fat Content And Serving Temperature On Temporal Sensory Perception Of Sliced And Vacuum Packaged Dry-Cured Ham
Carcass And Meat Quality Traits Of Iberian Pigs As Affected By Sex And Crossbreeding With Different Duroc Genetic Lines
Effect Of Intramuscular Fat Content And Serving Temperature On Temporal Sensory Perception Of Sliced And Vacuum Packaged Dry-Cured Ham
Application Of Natural Antioxidants From Strawberry Tree (Arbutus Unedo L.) And Dog Rose (Rosa Canina L.) To Frankfurters Subjected To Refrigerated Storage
Effect Of Intramuscular Fat Content And Serving Temperature On Temporal Sensory Perception Of Sliced And Vacuum Packaged Dry-Cured Ham
Application Of Natural Antioxidants From Strawberry Tree (Arbutus Unedo L.) And Dog Rose (Rosa Canina L.) To Frankfurters Subjected To Refrigerated Storage
Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese
Application Of Natural Antioxidants From Strawberry Tree (Arbutus Unedo L.) And Dog Rose (Rosa Canina L.) To Frankfurters Subjected To Refrigerated Storage
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
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Volatile Compounds Profile Of Sous-Vide Cooked Pork Cheeks As Affected By Cooking Conditions (Vacuum Packaging, Temperature And Time)
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Volatile Compounds Profile Of Sous-Vide Cooked Pork Cheeks As Affected By Cooking Conditions (Vacuum Packaging, Temperature And Time)
Science And Technology For New Culinary Techniques
Volatile Compounds Profile Of Sous-Vide Cooked Pork Cheeks As Affected By Cooking Conditions (Vacuum Packaging, Temperature And Time)
Science And Technology For New Culinary Techniques
Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life
Science And Technology For New Culinary Techniques
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
Oxidación De Proteínas Cárnicas (I): Importancia Científica Y Tecnológica.
El Plan De Seguimiento Ecológico De La Reserva Natural Dirigida De La Laguna De Gallocanta
Oxidación De Proteínas Cárnicas (I): Importancia Científica Y Tecnológica.
Effect Of Solvent To Sample Ratio On Total Lipid Extracted And Fatty Acid Composition In Meat Products Within Different Fat Content
Oxidación De Proteínas Cárnicas (I): Importancia Científica Y Tecnológica.
Effect Of Solvent To Sample Ratio On Total Lipid Extracted And Fatty Acid Composition In Meat Products Within Different Fat Content
Gas Chromatography-Mass Spectrometry Method For The Determination Of Free Amino Acids As Their Dimethyl- Tert -Butylsilyl (Tbdms) Derivatives In Animal Source Food
Effect Of Solvent To Sample Ratio On Total Lipid Extracted And Fatty Acid Composition In Meat Products Within Different Fat Content
Gas Chromatography-Mass Spectrometry Method For The Determination Of Free Amino Acids As Their Dimethyl- Tert -Butylsilyl (Tbdms) Derivatives In Animal Source Food
Physico-Chemical, Textural And Structural Characteristics Of Sous-Vide Cooked Pork Cheeks As Affected By Vacuum, Cooking Temperature, And Cooking Time
Gas Chromatography-Mass Spectrometry Method For The Determination Of Free Amino Acids As Their Dimethyl- Tert -Butylsilyl (Tbdms) Derivatives In Animal Source Food
Physico-Chemical, Textural And Structural Characteristics Of Sous-Vide Cooked Pork Cheeks As Affected By Vacuum, Cooking Temperature, And Cooking Time
Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico
Physico-Chemical, Textural And Structural Characteristics Of Sous-Vide Cooked Pork Cheeks As Affected By Vacuum, Cooking Temperature, And Cooking Time
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
Pre-Freezing Raw Hams Affects Quality Traits In Cooked Hams: Potential Influence Of Protein Oxidation
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
Pre-Freezing Raw Hams Affects Quality Traits In Cooked Hams: Potential Influence Of Protein Oxidation
Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage
Pre-Freezing Raw Hams Affects Quality Traits In Cooked Hams: Potential Influence Of Protein Oxidation
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
Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
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
Pre-Cure Freezing Effect On Physicochemical, Texture And Sensory Characteristics Of Iberian Ham
Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage
Pre-Cure Freezing Effect On Physicochemical, Texture And Sensory Characteristics Of Iberian Ham
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin
Pre-Cure Freezing Effect On Physicochemical, Texture And Sensory Characteristics Of Iberian Ham
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin
Ultrasonic Characterisation Of B. Femoris From Iberian Pigs Of Different Genetics And Feeding Systems
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin
Ultrasonic Characterisation Of B. Femoris From Iberian Pigs Of Different Genetics And Feeding Systems
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Ultrasonic Characterisation Of B. Femoris From Iberian Pigs Of Different Genetics And Feeding Systems
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Estudio De Nitrosaminas En Productos Cárnicos Mediante Microextracción En Fase Sólida (Spme)
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Estudio De Nitrosaminas En Productos Cárnicos Mediante Microextracción En Fase Sólida (Spme)
Cuantificación De Nitrosaminas En Productos Cárnicos Con Spme Mediante El Método De Adición De Estándar
Estudio De Nitrosaminas En Productos Cárnicos Mediante Microextracción En Fase Sólida (Spme)
Cuantificación De Nitrosaminas En Productos Cárnicos Con Spme Mediante El Método De Adición De Estándar
Cuantificación De Nitrosaminas En Productos Cárnicos Con Diferentes Niveles De Sales Nitrificantes
Cuantificación De Nitrosaminas En Productos Cárnicos Con Spme Mediante El Método De Adición De Estándar
Cuantificación De Nitrosaminas En Productos Cárnicos Con Diferentes Niveles De Sales Nitrificantes
Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes
Cuantificación De Nitrosaminas En Productos Cárnicos Con Diferentes Niveles De Sales Nitrificantes
Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes
Formation Of Strecker Aldehydes Between Protein Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - And Leucine And Isoleucine
Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes
Formation Of Strecker Aldehydes Between Protein Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - And Leucine And Isoleucine
Protein Carbonylation And Water-Holding Capacity Of Pork Subjected To Frozen Storage: Effect Of Muscle Type, Premincing, And Packaging
Formation Of Strecker Aldehydes Between Protein Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - And Leucine And Isoleucine
Protein Carbonylation And Water-Holding Capacity Of Pork Subjected To Frozen Storage: Effect Of Muscle Type, Premincing, And Packaging
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Protein Carbonylation And Water-Holding Capacity Of Pork Subjected To Frozen Storage: Effect Of Muscle Type, Premincing, And Packaging
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Influence Of Pre-Cure Freezing On The Profile Of Volatile Compounds During The Processing Of Iberian Hams
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Influence Of Pre-Cure Freezing On The Profile Of Volatile Compounds During The Processing Of Iberian Hams
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físicos, Químicos Y Sensoriales Del Jamón Curado (Ii).
Influence Of Pre-Cure Freezing On The Profile Of Volatile Compounds During The Processing Of Iberian Hams
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físicos, Químicos Y Sensoriales Del Jamón Curado (Ii).
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físico-Químicos De La Materia Prima
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físicos, Químicos Y Sensoriales Del Jamón Curado (Ii).
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físico-Químicos De La Materia Prima
Muscle Individual Phospholipid Classes Throughout The Processing Of Dry-Cured Ham: Influence Of Pre-Cure Freezing
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físico-Químicos De La Materia Prima
Muscle Individual Phospholipid Classes Throughout The Processing Of Dry-Cured Ham: Influence Of Pre-Cure Freezing
Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet
Muscle Individual Phospholipid Classes Throughout The Processing Of Dry-Cured Ham: Influence Of Pre-Cure Freezing
Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet
Influence Of Pre-Cure Freezing Of Iberian Ham On Proteolytic Changes Throughout The Ripening Process
Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet
Influence Of Pre-Cure Freezing Of Iberian Ham On Proteolytic Changes Throughout The Ripening Process
Mri-Based Analysis, Lipid Composition And Sensory Traits For Studying Iberian Dry-Cured Hams From Pigs Fed With Different Diets
Influence Of Pre-Cure Freezing Of Iberian Ham On Proteolytic Changes Throughout The Ripening Process
Mri-Based Analysis, Lipid Composition And Sensory Traits For Studying Iberian Dry-Cured Hams From Pigs Fed With Different Diets
Temporal Changes Of Flavour And Texture In Cooked Bologna Type Sausages As Affected By Fat And Salt Content
Mri-Based Analysis, Lipid Composition And Sensory Traits For Studying Iberian Dry-Cured Hams From Pigs Fed With Different Diets
Temporal Changes Of Flavour And Texture In Cooked Bologna Type Sausages As Affected By Fat And Salt Content
Odour And Flavour Perception In Flavoured Model Systems: Influence Of Sodium Chloride, Umami Compounds And Serving Temperature
Temporal Changes Of Flavour And Texture In Cooked Bologna Type Sausages As Affected By Fat And Salt Content
Odour And Flavour Perception In Flavoured Model Systems: Influence Of Sodium Chloride, Umami Compounds And Serving Temperature
Ultrasonic Assessment Of The Melting Behaviour In Fat From Iberian Dry-Cured Hams
Odour And Flavour Perception In Flavoured Model Systems: Influence Of Sodium Chloride, Umami Compounds And Serving Temperature
Ultrasonic Assessment Of The Melting Behaviour In Fat From Iberian Dry-Cured Hams
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
Ultrasonic Assessment Of The Melting Behaviour In Fat From Iberian Dry-Cured Hams
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
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
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
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
Lipid And Protein Oxidation And Sensory Properties Of Vacuum-Packaged Dry-Cured Ham Subjected To High Hydrostatic Pressure
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
Lipid And Protein Oxidation And Sensory Properties Of Vacuum-Packaged Dry-Cured Ham Subjected To High Hydrostatic Pressure
Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients
Lipid And Protein Oxidation And Sensory Properties Of Vacuum-Packaged Dry-Cured Ham Subjected To High Hydrostatic Pressure
Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients
Aroma Profile Of A Collection Of Near-Isogenic Lines Of Melon (Cucumis Melo L.)
Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients
Aroma Profile Of A Collection Of Near-Isogenic Lines Of Melon (Cucumis Melo L.)
Effect Of The Commercial Ripening Stage And Postharvest Storage On Microbial And Aroma Changes Of 'ambrunés' Sweet Cherries
Aroma Profile Of A Collection Of Near-Isogenic Lines Of Melon (Cucumis Melo L.)
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
Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Influence Of Pre-Cure Freezing Of Iberian Hams On Lipolytic Changes And Lipid Oxidation
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Influence Of Pre-Cure Freezing Of Iberian Hams On Lipolytic Changes And Lipid Oxidation
Volatile Compounds Of Experimental Liver Pâté From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Influence Of Pre-Cure Freezing Of Iberian Hams On Lipolytic Changes And Lipid Oxidation
Volatile Compounds Of Experimental Liver Pâté From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background
Volatile Compounds Of Experimental Liver Pâté From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background
Liver Pâté From Pigs Fed Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background
Liver Pâté From Pigs Fed Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Volatile Compounds Of Fresh And Dry-Cured Loin As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Liver Pâté From Pigs Fed Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Volatile Compounds Of Fresh And Dry-Cured Loin As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Efecto De La Estirpe Duroc Utilizada En Los Cruces De Cerdo Ibérico Sobre La Calidad De La Canal Y De La Carne
Volatile Compounds Of Fresh And Dry-Cured Loin As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Efecto De La Estirpe Duroc Utilizada En Los Cruces De Cerdo Ibérico Sobre La Calidad De La Canal Y De La Carne
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Efecto De La Estirpe Duroc Utilizada En Los Cruces De Cerdo Ibérico Sobre La Calidad De La Canal Y De La Carne
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
Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage
Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products
Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage
Effect Of Pasture On Chestnut Or Acorn On Fatty Acid Composition And Aromatic Profile Of Fat Of Cinta Senese Dry-Cured Ham
Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage
Effect Of Pasture On Chestnut Or Acorn On Fatty Acid Composition And Aromatic Profile Of Fat Of Cinta Senese Dry-Cured Ham
Determination Of Polycyclic Aromatic Hydrocarbons In Solid-Matrix Foods Using A Non-Destructive Method
Effect Of Pasture On Chestnut Or Acorn On Fatty Acid Composition And Aromatic Profile Of Fat Of Cinta Senese Dry-Cured Ham
Determination Of Polycyclic Aromatic Hydrocarbons In Solid-Matrix Foods Using A Non-Destructive Method
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
Determination Of Polycyclic Aromatic Hydrocarbons In Solid-Matrix Foods Using A Non-Destructive Method
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
Optimización De Un Protocolo Para La Identificación De Variedades De Cereza Mediante El Análisis De Perfiles Proteicos Por Electroforesis Capilar En Zona (Ecz)
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
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
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Meat Composition And Quality Traits Of Dry-Cured Loin
Valoracion A Medio Plazo De La Intervención En Fase I De Prevención Y Rehabilitación Cardíaca En Pacientes Isquémicos Obesos
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Meat Composition And Quality Traits Of Dry-Cured Loin
Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Meat Composition And Quality Traits Of Dry-Cured Loin
Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products
Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products
Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Perfil De Ácidos Grasos De La Grasa Subcutánea E Intramuscular De Cerdos Ibéricos Cebados En Montanera Y Con Pienso Alto Oleico
Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Perfil De Ácidos Grasos De La Grasa Subcutánea E Intramuscular De Cerdos Ibéricos Cebados En Montanera Y Con Pienso Alto Oleico
Analysis Of Phospholipids In Muscle Foods
Perfil De Ácidos Grasos De La Grasa Subcutánea E Intramuscular De Cerdos Ibéricos Cebados En Montanera Y Con Pienso Alto Oleico
Analysis Of Phospholipids In Muscle Foods
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
Analysis Of Phospholipids In Muscle Foods
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
Ultrasonic And Sensory Characterization Of Dry-Cured Ham Fat From Iberian Pigs With Different Genetics And Feeding Backgrounds
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
Ultrasonic And Sensory Characterization Of Dry-Cured Ham Fat From Iberian Pigs With Different Genetics And Feeding Backgrounds
Calidad Sensorial Y Nutricional De La Carne Y Productos Del Cerdo Ibérico
Ultrasonic And Sensory Characterization Of Dry-Cured Ham Fat From Iberian Pigs With Different Genetics And Feeding Backgrounds
Calidad Sensorial Y Nutricional De La Carne Y Productos Del Cerdo Ibérico
Proceso De Obtención Y Transformación Del Jamón Ibérico
Calidad Sensorial Y Nutricional De La Carne Y Productos Del Cerdo Ibérico
Proceso De Obtención Y Transformación Del Jamón Ibérico
I+d+i: Aplicación A La Gastronomía
Proceso De Obtención Y Transformación Del Jamón Ibérico
I+d+i: Aplicación A La Gastronomía
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
I+d+i: Aplicación A La Gastronomía
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
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Chemical Composition And Oxidative Status Of Tissues From Iberian Pigs As Affected By Diets: Extensive Feeding V. Oleic Acid- And Tocopherol-Enriched Mixed Diets
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Chemical Composition And Oxidative Status Of Tissues From Iberian Pigs As Affected By Diets: Extensive Feeding V. Oleic Acid- And Tocopherol-Enriched Mixed Diets
Determination Of Oxidation
Chemical Composition And Oxidative Status Of Tissues From Iberian Pigs As Affected By Diets: Extensive Feeding V. Oleic Acid- And Tocopherol-Enriched Mixed Diets
Determination Of Oxidation
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Determination Of Oxidation
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Partial Replacement Of Pork Fat By Conjugated Linoleic Acid And/or Olive Oil In Liver Pâtés: Effect On Physicochemical Characteristics And Oxidative Stability
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Partial Replacement Of Pork Fat By Conjugated Linoleic Acid And/or Olive Oil In Liver Pâtés: Effect On Physicochemical Characteristics And Oxidative Stability
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Partial Replacement Of Pork Fat By Conjugated Linoleic Acid And/or Olive Oil In Liver Pâtés: Effect On Physicochemical Characteristics And Oxidative Stability
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Ingredients
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Ingredients
Influence Of A Severe Reduction Of The Feeding Level During The Period Immediately Prior To Free-Range Fattening On Performance And Fat Quality In Iberian Pigs
Ingredients
Influence Of A Severe Reduction Of The Feeding Level During The Period Immediately Prior To Free-Range Fattening On Performance And Fat Quality In Iberian Pigs
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Influence Of A Severe Reduction Of The Feeding Level During The Period Immediately Prior To Free-Range Fattening On Performance And Fat Quality In Iberian Pigs
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
Analysis Of Phospholipids In Muscle Foods
Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers
Analysis Of Phospholipids In Muscle Foods
Determination Of Oxidation
Analysis Of Phospholipids In Muscle Foods
Determination Of Oxidation
Determination Of Oxidation
Determination Of Oxidation
Determination Of Oxidation
Analysis Of Phospholipids In Muscle Foods
Determination Of Oxidation
Analysis Of Phospholipids In Muscle Foods
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Analysis Of Phospholipids In Muscle Foods
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Stereospecific Analysis Of Phospholipid Classes In Skeletal Muscle From Rats Fed Different Fat Sources
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Stereospecific Analysis Of Phospholipid Classes In Skeletal Muscle From Rats Fed Different Fat Sources
Improvement Of A Solid Phase Extraction Method For Separation Of Animal Muscle Phospholipid Classes
Stereospecific Analysis Of Phospholipid Classes In Skeletal Muscle From Rats Fed Different Fat Sources
Improvement Of A Solid Phase Extraction Method For Separation Of Animal Muscle Phospholipid Classes
Estudio Del Perfil De Compuestos Volátiles En Lomo Curado De Cerdo Ibérico:: Influencia De La Alimentación Y Del Procesado
Improvement Of A Solid Phase Extraction Method For Separation Of Animal Muscle Phospholipid Classes
Estudio Del Perfil De Compuestos Volátiles En Lomo Curado De Cerdo Ibérico:: Influencia De La Alimentación Y Del Procesado
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Estudio Del Perfil De Compuestos Volátiles En Lomo Curado De Cerdo Ibérico:: Influencia De La Alimentación Y Del Procesado
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Sensory Characteristics Of Iberian Dry-Cured Loins: Influence Of Crossbreeding And Rearing System
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Sensory Characteristics Of Iberian Dry-Cured Loins: Influence Of Crossbreeding And Rearing System
Quality Assessment Of Iberian Pigs Through Backfat Ultrasound Characterization And Fatty Acid Composition
Sensory Characteristics Of Iberian Dry-Cured Loins: Influence Of Crossbreeding And Rearing System
Quality Assessment Of Iberian Pigs Through Backfat Ultrasound Characterization And Fatty Acid Composition
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
Quality Assessment Of Iberian Pigs Through Backfat Ultrasound Characterization And Fatty Acid Composition
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
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
Extensive Feeding Versus Oleic Acid And Tocopherol Enriched Mixed Diets For The Production Of Iberian Dry-Cured Hams: Effect On Chemical Composition, Oxidative Status And Sensory Traits
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
Extensive Feeding Versus Oleic Acid And Tocopherol Enriched Mixed Diets For The Production Of Iberian Dry-Cured Hams: Effect On Chemical Composition, Oxidative Status And Sensory Traits
Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages
Extensive Feeding Versus Oleic Acid And Tocopherol Enriched Mixed Diets For The Production Of Iberian Dry-Cured Hams: Effect On Chemical Composition, Oxidative Status And Sensory Traits
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
Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids
Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages
Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids
Sage And Rosemary Essential Oils Versus Bht For The Inhibition Of Lipid Oxidative Reactions In Liver Pâté
Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids
Sage And Rosemary Essential Oils Versus Bht For The Inhibition Of Lipid Oxidative Reactions In Liver Pâté
Oxidation Of Lipids And Proteins In Frankfurters With Different Fatty Acid Compositions And Tocopherol And Phenolic Contents
Sage And Rosemary Essential Oils Versus Bht For The Inhibition Of Lipid Oxidative Reactions In Liver Pâté
Oxidation Of Lipids And Proteins In Frankfurters With Different Fatty Acid Compositions And Tocopherol And Phenolic Contents
Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Oxidation Of Lipids And Proteins In Frankfurters With Different Fatty Acid Compositions And Tocopherol And Phenolic Contents
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
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Age At The Beginning Of The Fattening Period Of Iberian Pigs Under Free-Range Conditions Affects Growth, Carcass Characteristics And The Fatty Acid Profile Of Lipids
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Age At The Beginning Of The Fattening Period Of Iberian Pigs Under Free-Range Conditions Affects Growth, Carcass Characteristics And The Fatty Acid Profile Of Lipids
Fatty Acids Profile Of The Subcutaneous Backfat Layers From Iberian Pigs Raised Under Free-Range Conditions
Age At The Beginning Of The Fattening Period Of Iberian Pigs Under Free-Range Conditions Affects Growth, Carcass Characteristics And The Fatty Acid Profile Of Lipids
Fatty Acids Profile Of The Subcutaneous Backfat Layers From Iberian Pigs Raised Under Free-Range Conditions
Analysis Of Polycyclic Aromatic Hydrocarbons In Solid Matrixes By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Fatty Acids Profile Of The Subcutaneous Backfat Layers From Iberian Pigs Raised Under Free-Range Conditions
Analysis Of Polycyclic Aromatic Hydrocarbons In Solid Matrixes By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Analysis Of Polycyclic Aromatic Hydrocarbons In Solid Matrixes By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.
Método Analítico Para La Clasificación De La Materia Prima De Cerdo Ibérico En Función De La Alimentación Recibida Durante La Fase De Cebo
Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.
Método Analítico Para La Clasificación De La Materia Prima De Cerdo Ibérico En Función De La Alimentación Recibida Durante La Fase De Cebo
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
Método Analítico Para La Clasificación De La Materia Prima De Cerdo Ibérico En Función De La Alimentación Recibida Durante La Fase De Cebo
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
On-Site Analysis Of Volatile Nitrosamines In Food Model Systems By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
On-Site Analysis Of Volatile Nitrosamines In Food Model Systems By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Calidad De La Carne De Caza
On-Site Analysis Of Volatile Nitrosamines In Food Model Systems By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Calidad De La Carne De Caza
Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté
Calidad De La Carne De Caza
Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté
Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction
Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté
Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction
Quality Traits In Muscle Biceps Femoris And Back-Fat From Purebred Iberian And Reciprocal Iberian × Duroc Crossbred Pigs
Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction
Quality Traits In Muscle Biceps Femoris And Back-Fat From Purebred Iberian And Reciprocal Iberian × Duroc Crossbred Pigs
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
Quality Traits In Muscle Biceps Femoris And Back-Fat From Purebred Iberian And Reciprocal Iberian × Duroc Crossbred Pigs
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acid Content On Pig Muscle And Adipose Tissue Lipase And Esterase Activity
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acid Content On Pig Muscle And Adipose Tissue Lipase And Esterase Activity
Incidence In Diverse Pig Populations Of An Igf2 Mutation With Potential Influence On Meat Quality And Quantity: An Assay Based On Real Time Pcr (Rt-Pcr)
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acid Content On Pig Muscle And Adipose Tissue Lipase And Esterase Activity
Incidence In Diverse Pig Populations Of An Igf2 Mutation With Potential Influence On Meat Quality And Quantity: An Assay Based On Real Time Pcr (Rt-Pcr)
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Incidence In Diverse Pig Populations Of An Igf2 Mutation With Potential Influence On Meat Quality And Quantity: An Assay Based On Real Time Pcr (Rt-Pcr)
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.
Influence Of The Addition Of Rosemary Essential Oil On The Volatiles Pattern Of Porcine Frankfurters
Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.
Influence Of The Addition Of Rosemary Essential Oil On The Volatiles Pattern Of Porcine Frankfurters
Protein Oxidation In Frankfurters With Increasing Levels Of Added Rosemary Essential Oil: Effect On Color And Texture Deterioration
Influence Of The Addition Of Rosemary Essential Oil On The Volatiles Pattern Of Porcine Frankfurters
Protein Oxidation In Frankfurters With Increasing Levels Of Added Rosemary Essential Oil: Effect On Color And Texture Deterioration
Evaluación De La Calidad Sensorial Del Jamón Curado
Protein Oxidation In Frankfurters With Increasing Levels Of Added Rosemary Essential Oil: Effect On Color And Texture Deterioration
Evaluación De La Calidad Sensorial Del Jamón Curado
Alimentación Y Calidad Sensorial En Cerdos Destinados A La Obtención De Productos Cárnicos De Calidad Diferenciada
Evaluación De La Calidad Sensorial Del Jamón Curado
Alimentación Y Calidad Sensorial En Cerdos Destinados A La Obtención De Productos Cárnicos De Calidad Diferenciada
Physicochemical Properties And Oxidative Stability Of Liver Pâté As Affected By Fat Content
Alimentación Y Calidad Sensorial En Cerdos Destinados A La Obtención De Productos Cárnicos De Calidad Diferenciada
Physicochemical Properties And Oxidative Stability Of Liver Pâté As Affected By Fat Content
Calidad De La Carne De Razas Bovinas Autóctonas
Physicochemical Properties And Oxidative Stability Of Liver Pâté As Affected By Fat Content
Calidad De La Carne De Razas Bovinas Autóctonas
Calidad De La Carne De Cordero Y Cabrito
Calidad De La Carne De Razas Bovinas Autóctonas
Calidad De La Carne De Cordero Y Cabrito
Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés
Calidad De La Carne De Cordero Y Cabrito
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
Análisis De Hidrocarburos Policíclicos Aromáticos Y Nitrosaminas En Sistemas Modelo De Gelatina Mediante Spme-Ded
Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico
Análisis De Hidrocarburos Policíclicos Aromáticos Y Nitrosaminas En Sistemas Modelo De Gelatina Mediante Spme-Ded
Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika
Análisis De Hidrocarburos Policíclicos Aromáticos Y Nitrosaminas En Sistemas Modelo De Gelatina Mediante Spme-Ded
Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Improvement Of Dry-Cured Iberian Ham Quality Characteristics Through Modifications Of Dietary Fat Composition And Supplementation With Vitamin E
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Improvement Of Dry-Cured Iberian Ham Quality Characteristics Through Modifications Of Dietary Fat Composition And Supplementation With Vitamin E
Effects Of Feeding In Free-Range Conditions Or In Confinement With Different Dietary Mufa/pufa Ratios And Α-Tocopheryl Acetate, On Antioxidants Accumulation And Oxidative Stability In Iberian Pigs
Improvement Of Dry-Cured Iberian Ham Quality Characteristics Through Modifications Of Dietary Fat Composition And Supplementation With Vitamin E
Effects Of Feeding In Free-Range Conditions Or In Confinement With Different Dietary Mufa/pufa Ratios And Α-Tocopheryl Acetate, On Antioxidants Accumulation And Oxidative Stability In Iberian Pigs
Influence Of A Test Preservative On Sponge Cakes Under Different Storage Conditions
Effects Of Feeding In Free-Range Conditions Or In Confinement With Different Dietary Mufa/pufa Ratios And Α-Tocopheryl Acetate, On Antioxidants Accumulation And Oxidative Stability In Iberian Pigs
Influence Of A Test Preservative On Sponge Cakes Under Different Storage Conditions
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos(I)
Influence Of A Test Preservative On Sponge Cakes Under Different Storage Conditions
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos(I)
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos(I)
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas
La Calidad De La Carne En Porcino
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas
La Calidad De La Carne En Porcino
Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed
La Calidad De La Carne En Porcino
Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed
Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada
Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed
Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada
Mejora De Las Características Del Jamón Curado A Través De La Alimentación
Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada
Mejora De Las Características Del Jamón Curado A Través De La Alimentación
Interés Del Control De Los Mohos En El Jamón Curado
Mejora De Las Características Del Jamón Curado A Través De La Alimentación
Interés Del Control De Los Mohos En El Jamón Curado
Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms
Interés Del Control De Los Mohos En El Jamón Curado
Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
Volatile Compounds In Iberian Dry-Cured Loin
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
Volatile Compounds In Iberian Dry-Cured Loin
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Volatile Compounds In Iberian Dry-Cured Loin
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin
Meat Quality Characteristics In Different Lines Of Iberian Pigs
Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin
Meat Quality Characteristics In Different Lines Of Iberian Pigs
Study Of The Effect Of Different Fiber Coatings And Extraction Conditions On Dry Cured Ham Volatile Compounds Extracted By Solid-Phase Microextraction (Spme)
Meat Quality Characteristics In Different Lines Of Iberian Pigs
Study Of The Effect Of Different Fiber Coatings And Extraction Conditions On Dry Cured Ham Volatile Compounds Extracted By Solid-Phase Microextraction (Spme)
Comparison Of Simultaneous Distillation Extraction (Sde) And Solid-Phase Microextraction (Spme) For The Analysis Of Volatile Compounds In Dry-Cured Ham
Study Of The Effect Of Different Fiber Coatings And Extraction Conditions On Dry Cured Ham Volatile Compounds Extracted By Solid-Phase Microextraction (Spme)
Comparison Of Simultaneous Distillation Extraction (Sde) And Solid-Phase Microextraction (Spme) For The Analysis Of Volatile Compounds In Dry-Cured Ham
Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham
Comparison Of Simultaneous Distillation Extraction (Sde) And Solid-Phase Microextraction (Spme) For The Analysis Of Volatile Compounds In Dry-Cured Ham
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
Desarrollo De Patés De Cerdo Ibérico (Ii): Estudio Comparativo Con Patés De Cerdo Blanco
Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr
Desarrollo De Patés De Cerdo Ibérico (Ii): Estudio Comparativo Con Patés De Cerdo Blanco
Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados
Desarrollo De Patés De Cerdo Ibérico (Ii): Estudio Comparativo Con Patés De Cerdo Blanco
Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados
Calidad De La Carne De Cerdo Ibérico
Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados
Calidad De La Carne De Cerdo Ibérico
Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms
Calidad De La Carne De Cerdo Ibérico
Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms
Retos Y Perspectivas En Los Productos De Cerdo Ibérico: Procesos De Elaboración Controlados
Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms
Retos Y Perspectivas En Los Productos De Cerdo Ibérico: Procesos De Elaboración Controlados
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Retos Y Perspectivas En Los Productos De Cerdo Ibérico: Procesos De Elaboración Controlados
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Effect Of Vitamin E Supplementation And Partial Substitution Of Poly- With Mono-Unsaturated Fatty Acids In Pig Diets On Muscle, And Microsome Extract Α-Tocopherol Concentration And Lipid Oxidation
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Effect Of Vitamin E Supplementation And Partial Substitution Of Poly- With Mono-Unsaturated Fatty Acids In Pig Diets On Muscle, And Microsome Extract Α-Tocopherol Concentration And Lipid Oxidation
Effect Of Processing Of Tomato Paste On The Pigment Content
Effect Of Vitamin E Supplementation And Partial Substitution Of Poly- With Mono-Unsaturated Fatty Acids In Pig Diets On Muscle, And Microsome Extract Α-Tocopherol Concentration And Lipid Oxidation
Effect Of Processing Of Tomato Paste On The Pigment Content
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins
Effect Of Processing Of Tomato Paste On The Pigment Content
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins
Deterioro De La Carne Fresca De Cerdo Durante La Refrigeración: Cambios En El Perfil De Ácidos Grasos Y Generación De Compuestos Volátiles
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins
Deterioro De La Carne Fresca De Cerdo Durante La Refrigeración: Cambios En El Perfil De Ácidos Grasos Y Generación De Compuestos Volátiles
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (Ii): Aspectos Tecnológicos
Deterioro De La Carne Fresca De Cerdo Durante La Refrigeración: Cambios En El Perfil De Ácidos Grasos Y Generación De Compuestos Volátiles
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (Ii): Aspectos Tecnológicos
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (I): Estudio Físico-Químico
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (Ii): Aspectos Tecnológicos
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (I): Estudio Físico-Químico
Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (I): Estudio Físico-Químico
Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Free-Range Rearing Increases (N-3) Polyunsaturated Fatty Acids Of Neutral And Polar Lipids In Swine Muscles
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Free-Range Rearing Increases (N-3) Polyunsaturated Fatty Acids Of Neutral And Polar Lipids In Swine Muscles
Emulsion Stability And Water Uptake Ability Of Chicken Breast Muscle Proteins As Affected By Microbial Transglutaminase
Free-Range Rearing Increases (N-3) Polyunsaturated Fatty Acids Of Neutral And Polar Lipids In Swine Muscles
Emulsion Stability And Water Uptake Ability Of Chicken Breast Muscle Proteins As Affected By Microbial Transglutaminase
Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores
Emulsion Stability And Water Uptake Ability Of Chicken Breast Muscle Proteins As Affected By Microbial Transglutaminase
Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores
Tecnología Del Salazonado Del Jamón Ibérico
Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores
Tecnología Del Salazonado Del Jamón Ibérico
Métodos Para La Clasificación De La Materia Prima
Tecnología Del Salazonado Del Jamón Ibérico
Métodos Para La Clasificación De La Materia Prima
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
Métodos Para La Clasificación De La Materia Prima
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme
Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham
New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme
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
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs
Características Físico- Químicas De La Carne De Cerdo Ibérico Con Destino Al Consumo En Fresco: Cerdo De Primor.
Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs
Características Físico- Químicas De La Carne De Cerdo Ibérico Con Destino Al Consumo En Fresco: Cerdo De Primor.
Carne De Cerdo De Primor: Cambios Lipolíticos Y Oxidativos En Tres Músculos Diferentes Durante El Almacenamiento O Refrigeración.
Características Físico- Químicas De La Carne De Cerdo Ibérico Con Destino Al Consumo En Fresco: Cerdo De Primor.
Carne De Cerdo De Primor: Cambios Lipolíticos Y Oxidativos En Tres Músculos Diferentes Durante El Almacenamiento O Refrigeración.
Valoración De La Importancia De Realizar El Desayuno Y/o Almuerzo En El Balance Nutricional Del Adolescente. Estudio Navalcarnero (Madrid)
Carne De Cerdo De Primor: Cambios Lipolíticos Y Oxidativos En Tres Músculos Diferentes Durante El Almacenamiento O Refrigeración.
Valoración De La Importancia De Realizar El Desayuno Y/o Almuerzo En El Balance Nutricional Del Adolescente. Estudio Navalcarnero (Madrid)
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Valoración De La Importancia De Realizar El Desayuno Y/o Almuerzo En El Balance Nutricional Del Adolescente. Estudio Navalcarnero (Madrid)
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
Development Of Meat And Carcass Quality Characteristics In Iberian Pigs Reared Outdoors
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
Development Of Meat And Carcass Quality Characteristics In Iberian Pigs Reared Outdoors
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Development Of Meat And Carcass Quality Characteristics In Iberian Pigs Reared Outdoors
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
Muscle Fibre Types In Iberian Pigs: Influence Of Crossbreeding With Duroc Breed And Rearing Conditions
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
Muscle Fibre Types In Iberian Pigs: Influence Of Crossbreeding With Duroc Breed And Rearing Conditions
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Muscle Fibre Types In Iberian Pigs: Influence Of Crossbreeding With Duroc Breed And Rearing Conditions
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Productos Del Cerdo Ibérico.
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Productos Del Cerdo Ibérico.
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Productos Del Cerdo Ibérico.
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Headspace Solid Phase Microextraction For The Analysis Of Volatiles In A Meat Product: Dry-Cured Iberian Ham
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Headspace Solid Phase Microextraction For The Analysis Of Volatiles In A Meat Product: Dry-Cured Iberian Ham
Productos De Calidad Del Cerdo Ibérico
Headspace Solid Phase Microextraction For The Analysis Of Volatiles In A Meat Product: Dry-Cured Iberian Ham
Productos De Calidad Del Cerdo Ibérico
Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.
Productos De Calidad Del Cerdo Ibérico
Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Effect Of Feeding Diets High In Monounsaturated Fatty Acids And Α-Tocopheryl Acetate To Rabbits On Resulting Carcass Fatty Acid Profile And Lipid Oxidation
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Effect Of Feeding Diets High In Monounsaturated Fatty Acids And Α-Tocopheryl Acetate To Rabbits On Resulting Carcass Fatty Acid Profile And Lipid Oxidation
Influencia De La Alimentación Sobre Las Características Y Composición De La Grasa Subcutánea Y Hepática Del Cerdo Ibérico
Effect Of Feeding Diets High In Monounsaturated Fatty Acids And Α-Tocopheryl Acetate To Rabbits On Resulting Carcass Fatty Acid Profile And Lipid Oxidation
Influencia De La Alimentación Sobre Las Características Y Composición De La Grasa Subcutánea Y Hepática Del Cerdo Ibérico
Estudio De Parámetros Sensoriales Y Físico-Químicos Implicados En La Calidad Del Jamón Ibérico
Influencia De La Alimentación Sobre Las Características Y Composición De La Grasa Subcutánea Y Hepática Del Cerdo Ibérico
Estudio De Parámetros Sensoriales Y Físico-Químicos Implicados En La Calidad Del Jamón Ibérico
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Estudio De Parámetros Sensoriales Y Físico-Químicos Implicados En La Calidad Del Jamón Ibérico
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Evaluación De La Calidad Sensorial Del Jamón Ibérico
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Evaluación De La Calidad Sensorial Del Jamón Ibérico
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Evaluación De La Calidad Sensorial Del Jamón Ibérico
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
La Psicología Social En La Donación Y Trasplante De Órganos: (Análisis De Las Actitudes De La Población)
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
La Psicología Social En La Donación Y Trasplante De Órganos: (Análisis De Las Actitudes De La Población)
Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria
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