Portal Investigación UEx

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Herramientas Analíticas Innovadoras Para El Control Microbiológico En La Industria Alimentaria

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

Herramientas Analíticas Innovadoras Para El Control Microbiológico En La Industria Alimentaria

Efecto De Un Recubrimiento Comestible A Base De Harina De Cáscara De Plátano (Musa Paradisiaca) Y Ácido Cítrico Aplicado En Piña (Ananas Comosus) Mínimamente Procesada

Herramientas Analíticas Innovadoras Para El Control Microbiológico En La Industria Alimentaria

Efecto De Un Recubrimiento Comestible A Base De Harina De Cáscara De Plátano (Musa Paradisiaca) Y Ácido Cítrico Aplicado En Piña (Ananas Comosus) Mínimamente Procesada

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

Efecto De Un Recubrimiento Comestible A Base De Harina De Cáscara De Plátano (Musa Paradisiaca) Y Ácido Cítrico Aplicado En Piña (Ananas Comosus) Mínimamente Procesada

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

Biocontrol Of Cheese Spoilage Moulds Using Native Yeasts

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

Biocontrol Of Cheese Spoilage Moulds Using Native Yeasts

Determination Of Fumonisins B1 And B2 In Food Matrices: Optimisation Of A Liquid Chromatographic Method With Fluorescence Detection

Biocontrol Of Cheese Spoilage Moulds Using Native Yeasts

Determination Of Fumonisins B1 And B2 In Food Matrices: Optimisation Of A Liquid Chromatographic Method With Fluorescence Detection

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

Determination Of Fumonisins B1 And B2 In Food Matrices: Optimisation Of A Liquid Chromatographic Method With Fluorescence Detection

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

From Field To Fork: The Benefits Of Trichoderma Spp. In Food Quality And Safety

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

From Field To Fork: The Benefits Of Trichoderma Spp. In Food Quality And Safety

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

From Field To Fork: The Benefits Of Trichoderma Spp. In Food Quality And Safety

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

Early Detection Of Monilinia Laxa In Nectarine (Prunus Persica Var. Nectarina) Using Electronic Nose Technology: A Non-Destructive Diagnostic Approach

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

Early Detection Of Monilinia Laxa In Nectarine (Prunus Persica Var. Nectarina) Using Electronic Nose Technology: A Non-Destructive Diagnostic Approach

Modelling The Combined Effects Of Oxalic Acid, Water Activity, And Ph On The Growth And Mycotoxin Production Of Aspergillus Spp. In A Dried Fig System

Early Detection Of Monilinia Laxa In Nectarine (Prunus Persica Var. Nectarina) Using Electronic Nose Technology: A Non-Destructive Diagnostic Approach

Modelling The Combined Effects Of Oxalic Acid, Water Activity, And Ph On The Growth And Mycotoxin Production Of Aspergillus Spp. In A Dried Fig System

Application Of The E-Nose As A Non-Destructive Technique In The Early Detection Of Monilinia Laxa On Plum (Prunus Domestica L.)

Modelling The Combined Effects Of Oxalic Acid, Water Activity, And Ph On The Growth And Mycotoxin Production Of Aspergillus Spp. In A Dried Fig System

Application Of The E-Nose As A Non-Destructive Technique In The Early Detection Of Monilinia Laxa On Plum (Prunus Domestica L.)

Effects On Quality Of Application Of Two Antagonistic Yeasts On Plums (Prunus Salicina) During Postharvest Cold Storage

Application Of The E-Nose As A Non-Destructive Technique In The Early Detection Of Monilinia Laxa On Plum (Prunus Domestica L.)

Effects On Quality Of Application Of Two Antagonistic Yeasts On Plums (Prunus Salicina) During Postharvest Cold Storage

Early Detection Of Monilinia Laxa In Yellow-Fleshed Peach Using A Non-Destructive E-Nose Approach

Effects On Quality Of Application Of Two Antagonistic Yeasts On Plums (Prunus Salicina) During Postharvest Cold Storage

Early Detection Of Monilinia Laxa In Yellow-Fleshed Peach Using A Non-Destructive E-Nose Approach

Antagonistic Activity Of Two Yeasts Against Penicillium Expansum In Stone Fruits

Early Detection Of Monilinia Laxa In Yellow-Fleshed Peach Using A Non-Destructive E-Nose Approach

Antagonistic Activity Of Two Yeasts Against Penicillium Expansum In Stone Fruits

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

Antagonistic Activity Of Two Yeasts Against Penicillium Expansum In Stone Fruits

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

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

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

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

Combining Zinc Biofortification And Native Trichoderma Inoculation Strategies For Subterranean Clover

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

Combining Zinc Biofortification And Native Trichoderma Inoculation Strategies For Subterranean Clover

Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition And Proteomic Changes In Lacticaseibacillus Paracasei M38

Combining Zinc Biofortification And Native Trichoderma Inoculation Strategies For Subterranean Clover

Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition And Proteomic Changes In Lacticaseibacillus Paracasei M38

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

Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition And Proteomic Changes In Lacticaseibacillus Paracasei M38

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

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

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

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

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

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

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

Effect Of Cocoa Mucilage On The Biopreservation Of Meats

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

Effect Of Cocoa Mucilage On The Biopreservation Of Meats

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

Effect Of Cocoa Mucilage On The Biopreservation Of Meats

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

Elicitors: Impact On The Fungal Pathogenicity And Colonization In Fruits

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

Elicitors: Impact On The Fungal Pathogenicity And Colonization In Fruits

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

Elicitors: Impact On The Fungal Pathogenicity And Colonization In Fruits

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

Exploring Trichoderma Diversity For Sustainable Disease Management In Lolium Perenne Against Fusarium Avenaceum

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

Exploring Trichoderma Diversity For Sustainable Disease Management In Lolium Perenne Against Fusarium Avenaceum

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

Exploring Trichoderma Diversity For Sustainable Disease Management In Lolium Perenne Against Fusarium Avenaceum

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

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

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

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

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

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

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

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

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

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

Proteomic Analyses Of Bacteroides Ovatus And Bifidobacterium Longum In Xylan Bidirectional Culture Shows Sugar Cross-Feeding Interactions

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

Proteomic Analyses Of Bacteroides Ovatus And Bifidobacterium Longum In Xylan Bidirectional Culture Shows Sugar Cross-Feeding Interactions

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)

Proteomic Analyses Of Bacteroides Ovatus And Bifidobacterium Longum In Xylan Bidirectional Culture Shows Sugar Cross-Feeding Interactions

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

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

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

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

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

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

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

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

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

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

Pathogenesis Of Fungal Infections

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

Pathogenesis Of Fungal Infections

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

Pathogenesis Of Fungal Infections

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

Otras Microbiotas: Hongos

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

Otras Microbiotas: Hongos

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

Otras Microbiotas: Hongos

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

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

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

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

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

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

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

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

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

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

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

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

Fungal Control In Foods Through Biopreservation

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

Evaluation Of Fungal Hazards Associated With Dried Fig Processing

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

Evaluation Of Fungal Hazards Associated With Dried Fig Processing

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

Evaluation Of Fungal Hazards Associated With Dried Fig Processing

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

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

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

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

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

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

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

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

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

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

Development Of New Agroindustrial Strategies For Improving Tomatoes For Industry

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

Development Of New Agroindustrial Strategies For Improving Tomatoes For Industry

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

Development Of New Agroindustrial Strategies For Improving Tomatoes For Industry

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

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

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

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

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

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

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

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

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

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

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

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

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

Metabolismos De Levaduras Potencialmente Probióticas De 10 Prebióticos Comerciales

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

Metabolismos De Levaduras Potencialmente Probióticas De 10 Prebióticos Comerciales

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

Metabolismos De Levaduras Potencialmente Probióticas De 10 Prebióticos Comerciales

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

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

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

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

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

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

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

Formación Práctica Universitaria En Y Para La Sostenibilidad: Aplicación De Trichodermas Para La Producción De Plantas

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

Formación Práctica Universitaria En Y Para La Sostenibilidad: Aplicación De Trichodermas Para La Producción De Plantas

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

Formación Práctica Universitaria En Y Para La Sostenibilidad: Aplicación De Trichodermas Para La Producción De Plantas

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Technological And Protective Performance Of Lab Isolated From Serpa Pdo Cheese: Towards Selection And Development Of An Autochthonous Starter Culture

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

Technological And Protective Performance Of Lab Isolated From Serpa Pdo Cheese: Towards Selection And Development Of An Autochthonous Starter Culture

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

Technological And Protective Performance Of Lab Isolated From Serpa Pdo Cheese: Towards Selection And Development Of An Autochthonous Starter Culture

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Effectiveness And Safety Of Methotrexate Monotherapy In Patients With Crohn’s Disease Refractory To Anti-Tnf-Α: Results From The Eneida Registry

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

Effectiveness And Safety Of Methotrexate Monotherapy In Patients With Crohn’s Disease Refractory To Anti-Tnf-Α: Results From The Eneida Registry

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

Effectiveness And Safety Of Methotrexate Monotherapy In Patients With Crohn’s Disease Refractory To Anti-Tnf-Α: Results From The Eneida Registry

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

Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards

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

Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards

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

Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards

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

Acrylamide Reduction After Phenols Addition To Californian-Style Black Olives

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

Acrylamide Reduction After Phenols Addition To Californian-Style Black Olives

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

Acrylamide Reduction After Phenols Addition To Californian-Style Black Olives

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

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

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

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

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

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

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

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

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

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

Real-World Long-Term Effectiveness Of Ustekinumab In Crohn's Disease: Results From The Eneida Registry

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

Real-World Long-Term Effectiveness Of Ustekinumab In Crohn's Disease: Results From The Eneida Registry

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

Real-World Long-Term Effectiveness Of Ustekinumab In Crohn's Disease: Results From The Eneida Registry

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Tratamientos Alternativos Al Curado Tradicional De Higo Seco

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

Tratamientos Alternativos Al Curado Tradicional De Higo Seco

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

Tratamientos Alternativos Al Curado Tradicional De Higo Seco

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

Propiedades Tecnológicas De Hafnia Alvei/paralvei Para Su Aplicación Como Cultivo Indicador En Quesos De Pasta Blanda

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

Propiedades Tecnológicas De Hafnia Alvei/paralvei Para Su Aplicación Como Cultivo Indicador En Quesos De Pasta Blanda

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

Propiedades Tecnológicas De Hafnia Alvei/paralvei Para Su Aplicación Como Cultivo Indicador En Quesos De Pasta Blanda

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

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

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

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

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

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

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

Spices And Herbs

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

Spices And Herbs

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

Spices And Herbs

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

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

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

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

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

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

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

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

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

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

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

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

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

Interacciones Entre Microorganismos Presentes En Alimentos Y Principales Aplicaciones

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

Interacciones Entre Microorganismos Presentes En Alimentos Y Principales Aplicaciones

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

Interacciones Entre Microorganismos Presentes En Alimentos Y Principales Aplicaciones

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

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

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

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

Patulin

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

Patulin

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

Patulin

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production

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

Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production

Vitamin Fortification Of Fluid Milk

Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production

Vitamin Fortification Of Fluid Milk

Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas

Vitamin Fortification Of Fluid Milk

Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas

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

Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas

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

Enriquecimiento De Aceitunas De Mesa En Compuestos Fenólicos

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

Enriquecimiento De Aceitunas De Mesa En Compuestos Fenólicos

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

Enriquecimiento De Aceitunas De Mesa En Compuestos Fenólicos

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

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

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

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

La Biotecnología Como Herramienta De Desarrollo Del Sector Agroalimentario De Extremadura

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

La Biotecnología Como Herramienta De Desarrollo Del Sector Agroalimentario De Extremadura

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

La Biotecnología Como Herramienta De Desarrollo Del Sector Agroalimentario De Extremadura

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

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

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

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

Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere

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

Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere

Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production

Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere

Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production

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

Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production

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

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

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

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

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

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

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

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

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

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

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

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

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

Situación Actual Del Análisis Sensorial De Los Productos Agroalimentarios En Extremadura

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

Situación Actual Del Análisis Sensorial De Los Productos Agroalimentarios En Extremadura

Sistemas De Secado Alternativos Al Secado Al Sol En Higos

Situación Actual Del Análisis Sensorial De Los Productos Agroalimentarios En Extremadura

Sistemas De Secado Alternativos Al Secado Al Sol En Higos

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

Sistemas De Secado Alternativos Al Secado Al Sol En Higos

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

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

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

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

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

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

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

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

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

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

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

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

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

Activity/inactivity Circadian Rhythm Shows High Similarities Between Young Obesity-Induced Rats And Old Rats

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

Activity/inactivity Circadian Rhythm Shows High Similarities Between Young Obesity-Induced Rats And Old Rats

A Novel Gene Cluster Allows Preferential Utilization Of Fucosylated Milk Oligosaccharides In Bifidobacterium Longum Subsp. Longum Sc596

Activity/inactivity Circadian Rhythm Shows High Similarities Between Young Obesity-Induced Rats And Old Rats

A Novel Gene Cluster Allows Preferential Utilization Of Fucosylated Milk Oligosaccharides In Bifidobacterium Longum Subsp. Longum Sc596

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

A Novel Gene Cluster Allows Preferential Utilization Of Fucosylated Milk Oligosaccharides In Bifidobacterium Longum Subsp. Longum Sc596

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

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

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

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

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

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

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

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

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

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

Revalorización De Los Alimentos De Extremadura

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

Revalorización De Los Alimentos De Extremadura

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

Revalorización De Los Alimentos De Extremadura

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

Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption

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

Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption

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

Erratum: Comparative Transcriptomics Reveals Key Differences In The Response To Milk Oligosaccharides Of Infant Gut-Associated Bifidobacteria (Scientific Reports (2015) 5 (135517) (Doi:10.1038/srep13517))

Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature

Erratum: Comparative Transcriptomics Reveals Key Differences In The Response To Milk Oligosaccharides Of Infant Gut-Associated Bifidobacteria (Scientific Reports (2015) 5 (135517) (Doi:10.1038/srep13517))

Comparative Transcriptomics Reveals Key Differences In The Response To Milk Oligosaccharides Of Infant Gut-Associated Bifidobacteria

Erratum: Comparative Transcriptomics Reveals Key Differences In The Response To Milk Oligosaccharides Of Infant Gut-Associated Bifidobacteria (Scientific Reports (2015) 5 (135517) (Doi:10.1038/srep13517))

Comparative Transcriptomics Reveals Key Differences In The Response To Milk Oligosaccharides Of Infant Gut-Associated Bifidobacteria

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

Comparative Transcriptomics Reveals Key Differences In The Response To Milk Oligosaccharides Of Infant Gut-Associated Bifidobacteria

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Características Fisicoquímicas Y Funcionales De Brevas De Los Cultivares ‘san Antonio’, ‘tiberio’ Y ‘banane’

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

Características Fisicoquímicas Y Funcionales De Brevas De Los Cultivares ‘san Antonio’, ‘tiberio’ Y ‘banane’

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

Características Fisicoquímicas Y Funcionales De Brevas De Los Cultivares ‘san Antonio’, ‘tiberio’ Y ‘banane’

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

Quality Assessment Of Commercial Paprikas

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

Quality Assessment Of Commercial Paprikas

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

Quality Assessment Of Commercial Paprikas

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

Development Of A Multiplex Qpcr Method For Simultaneous Quantification In Dry-Cured Ham Of An Antifungal-Peptide Penicillium Chrysogenum Strain Used As Protective Culture And Aflatoxin-Producing Moulds

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

Development Of A Multiplex Qpcr Method For Simultaneous Quantification In Dry-Cured Ham Of An Antifungal-Peptide Penicillium Chrysogenum Strain Used As Protective Culture And Aflatoxin-Producing Moulds

Nutritional Evaluation Of Adolescent Students From Extremadura Based On Anthropometric Measurements

Development Of A Multiplex Qpcr Method For Simultaneous Quantification In Dry-Cured Ham Of An Antifungal-Peptide Penicillium Chrysogenum Strain Used As Protective Culture And Aflatoxin-Producing Moulds

Nutritional Evaluation Of Adolescent Students From Extremadura Based On Anthropometric Measurements

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

Nutritional Evaluation Of Adolescent Students From Extremadura Based On Anthropometric Measurements

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"

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

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

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

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

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

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

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

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

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

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

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

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

Variation In Consumption Of Human Milk Oligosaccharides By Infant Gut-Associated Strains Of Bifidobacterium Breve

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

Variation In Consumption Of Human Milk Oligosaccharides By Infant Gut-Associated Strains Of Bifidobacterium Breve

Utilization Of Galactooligosaccharides By Bifidobacterium Longum Subsp. Infantis Isolates

Variation In Consumption Of Human Milk Oligosaccharides By Infant Gut-Associated Strains Of Bifidobacterium Breve

Utilization Of Galactooligosaccharides By Bifidobacterium Longum Subsp. Infantis Isolates

Use Of Bifidobacterial Specific Terminal Restriction Fragment Length Polymorphisms To Complement Next Generation Sequence Profiling Of Infant Gut Communities

Utilization Of Galactooligosaccharides By Bifidobacterium Longum Subsp. Infantis Isolates

Use Of Bifidobacterial Specific Terminal Restriction Fragment Length Polymorphisms To Complement Next Generation Sequence Profiling Of Infant Gut Communities

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

Use Of Bifidobacterial Specific Terminal Restriction Fragment Length Polymorphisms To Complement Next Generation Sequence Profiling Of Infant Gut Communities

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

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

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

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

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

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

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

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

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

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

Comparison Of The Effects Of A Commercial And An Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Culture On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón

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

Comparison Of The Effects Of A Commercial And An Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Culture On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón

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

Comparison Of The Effects Of A Commercial And An Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Culture On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón

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

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

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

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

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

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

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

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

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

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

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

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

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

Valoración De Lactosueros De Quesería Para Su Empleo Como Biopesticida

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

Valoración De Lactosueros De Quesería Para Su Empleo Como Biopesticida

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

Valoración De Lactosueros De Quesería Para Su Empleo Como Biopesticida

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

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

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

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

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

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

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

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

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

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

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

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

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

Endo-Β-N-Acetylglucosaminidases From Infant Gut-Associated Bifidobacteria Release Complex N-Glycans From Human Milk Glycoproteins

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

Endo-Β-N-Acetylglucosaminidases From Infant Gut-Associated Bifidobacteria Release Complex N-Glycans From Human Milk Glycoproteins

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

Endo-Β-N-Acetylglucosaminidases From Infant Gut-Associated Bifidobacteria Release Complex N-Glycans From Human Milk Glycoproteins

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

Release And Utilization Of N-Acetyl-D-Glucosamine From Human Milk Oligosaccharides By Bifidobacterium Longum Subsp. Infantis

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

Release And Utilization Of N-Acetyl-D-Glucosamine From Human Milk Oligosaccharides By Bifidobacterium Longum Subsp. Infantis

Rapid Discrimination Of Bifidobacterium Animalis Subspecies By Matrix-Assisted Laser Desorption Ionization-Time Of Flight Mass Spectrometry

Release And Utilization Of N-Acetyl-D-Glucosamine From Human Milk Oligosaccharides By Bifidobacterium Longum Subsp. Infantis

Rapid Discrimination Of Bifidobacterium Animalis Subspecies By Matrix-Assisted Laser Desorption Ionization-Time Of Flight Mass Spectrometry

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

Rapid Discrimination Of Bifidobacterium Animalis Subspecies By Matrix-Assisted Laser Desorption Ionization-Time Of Flight Mass Spectrometry

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

Associations Of Yeasts With Spotted-Wing Drosophila (Drosophila Suzukii; Diptera: Drosophilidae) In Cherries And Raspberries

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

Associations Of Yeasts With Spotted-Wing Drosophila (Drosophila Suzukii; Diptera: Drosophilidae) In Cherries And Raspberries

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

Associations Of Yeasts With Spotted-Wing Drosophila (Drosophila Suzukii; Diptera: Drosophilidae) In Cherries And Raspberries

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

Análisis Del Contenido En Nitrógeno Y Proteínas De Leche Materna, Día Vs Noche

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

Análisis Del Contenido En Nitrógeno Y Proteínas De Leche Materna, Día Vs Noche

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

Análisis Del Contenido En Nitrógeno Y Proteínas De Leche Materna, Día Vs Noche

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

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

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

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

Nitrogen And Protein Content Analysis Of Human Milk, Diurnality Vs Nocturnality

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

Nitrogen And Protein Content Analysis Of Human Milk, Diurnality Vs Nocturnality

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

Nitrogen And Protein Content Analysis Of Human Milk, Diurnality Vs Nocturnality

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

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

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

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

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

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

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

Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa

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

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

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

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

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

Un Nuevo Embutido Probiótico De Cerdo Ibérico

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

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

Physiologic Responses And Gene Diversity Indicate Olive Alternative Oxidase As A Potential Source For Markers Involved In Efficient Adventitious Root Induction

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

Physiologic Responses And Gene Diversity Indicate Olive Alternative Oxidase As A Potential Source For Markers Involved In Efficient Adventitious Root Induction

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

Physiologic Responses And Gene Diversity Indicate Olive Alternative Oxidase As A Potential Source For Markers Involved In Efficient Adventitious Root Induction

Estimación Del Trabajo No Presencial Del Alumno En Las Asignaturas Del Área De Nutrición Y Bromatología En La Licenciatura De Ciencia Y Tecnología De Los Alimentos De La Universidad De Extremadura

Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura

Estimación Del Trabajo No Presencial Del Alumno En Las Asignaturas Del Área De Nutrición Y Bromatología En La Licenciatura De Ciencia Y Tecnología De Los Alimentos De La Universidad De Extremadura

Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura

Aceptación De Las Metodologías Ects Por Parte De Los Alumnos De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura

Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura

Aceptación De Las Metodologías Ects Por Parte De Los Alumnos De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura

¿saben Estudiar Nuestros Alumnos?

Aceptación De Las Metodologías Ects Por Parte De Los Alumnos De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura

¿saben Estudiar Nuestros Alumnos?

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

¿saben Estudiar Nuestros Alumnos?

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

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

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

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

Contribution Of Culture Media To Oxidative Stress And Its Effect On Human Oocytes

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

Contribution Of Culture Media To Oxidative Stress And Its Effect On Human Oocytes

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

Contribution Of Culture Media To Oxidative Stress And Its Effect On Human Oocytes

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

Relatedness Of Medically Important Strains Of Saccharomyces Cerevisiae As Revealed By Phylogenetics And Metabolomics

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

Relatedness Of Medically Important Strains Of Saccharomyces Cerevisiae As Revealed By Phylogenetics And Metabolomics

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

Relatedness Of Medically Important Strains Of Saccharomyces Cerevisiae As Revealed By Phylogenetics And Metabolomics

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

Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham

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

Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham

Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham

Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham

Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham

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

Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham

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

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

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

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

Diseño De Una Planta Piloto Económica Para Producción De Levaduras Vínicas

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

Diseño De Una Planta Piloto Económica Para Producción De Levaduras Vínicas

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

Diseño De Una Planta Piloto Económica Para Producción De Levaduras Vínicas

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

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

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

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

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

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

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

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

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

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

Estrategias De Evaluación Continuada Dentro Del Marco Eees De Las Asignaturas Del Área De Nutrición Y Bromatología Impartidas En El Curso Completo De 4ºde La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura

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

Estrategias De Evaluación Continuada Dentro Del Marco Eees De Las Asignaturas Del Área De Nutrición Y Bromatología Impartidas En El Curso Completo De 4ºde La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura

Resultados De La Aplicación De Distintas Metodologías En Las Tutorías Ects En Asignaturas Del Área De Nutrición Y Bromatología De 4º De Ciencia Y Tecnología De Los Alimentos

Estrategias De Evaluación Continuada Dentro Del Marco Eees De Las Asignaturas Del Área De Nutrición Y Bromatología Impartidas En El Curso Completo De 4ºde La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura

Resultados De La Aplicación De Distintas Metodologías En Las Tutorías Ects En Asignaturas Del Área De Nutrición Y Bromatología De 4º De Ciencia Y Tecnología De Los Alimentos

Avances En La Autentificación Del Pimentón De La Vera

Resultados De La Aplicación De Distintas Metodologías En Las Tutorías Ects En Asignaturas Del Área De Nutrición Y Bromatología De 4º De Ciencia Y Tecnología De Los Alimentos

Avances En La Autentificación Del Pimentón De La Vera

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

Avances En La Autentificación Del Pimentón De La Vera

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

Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages

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

Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages

Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)

Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages

Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)

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

Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)

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

Calidad De La Carne De Caza

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

Calidad De La Carne De Caza

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

Calidad De La Carne De Caza

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

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

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

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

Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham

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

Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham

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

Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham

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

Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés

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

Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés

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

Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés

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

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

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

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

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

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

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

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

Interés Del Control De Los Mohos En El Jamón Curado

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

Interés Del Control De Los Mohos En El Jamón Curado

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

Interés Del Control De Los Mohos En El Jamón Curado

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

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

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

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

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

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

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

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

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

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

Selección Y Mejora Genética De Levaduras Vínicas

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

Selección Y Mejora Genética De Levaduras Vínicas

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

Selección Y Mejora Genética De Levaduras Vínicas

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

Effect Of Processing Of Tomato Paste On The Pigment Content

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

Effect Of Processing Of Tomato Paste On The Pigment Content

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis

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

Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis

Influence Of Killer Strains Of Saccharomyces Cerevisiae On Wine Fermentation

Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis

Influence Of Killer Strains Of Saccharomyces Cerevisiae On Wine Fermentation

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

Influence Of Killer Strains Of Saccharomyces Cerevisiae On Wine Fermentation

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

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

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

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

Cycloheximide Resistance As Marker For Monitoring Yeasts In Wine Fermentations

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

Cycloheximide Resistance As Marker For Monitoring Yeasts In Wine Fermentations

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

Cycloheximide Resistance As Marker For Monitoring Yeasts In Wine Fermentations

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

Influencia Del Tratamiento Del Mosto Sobre El Efecto Killer En Vinificaciones

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

Influencia Del Tratamiento Del Mosto Sobre El Efecto Killer En Vinificaciones

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

Influencia Del Tratamiento Del Mosto Sobre El Efecto Killer En Vinificaciones

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

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

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

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

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

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

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

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

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

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

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

Estudio Del Potencial Aromático De La Variedad "cayetana"

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

Estudio Del Potencial Aromático De La Variedad "cayetana"

A Simple And Effective Procedure For Selection Of Wine Yeast Strains

Estudio Del Potencial Aromático De La Variedad "cayetana"

A Simple And Effective Procedure For Selection Of Wine Yeast Strains

Levaduras Autóctonas Extremeñas Para Vinificaciones Industriales

A Simple And Effective Procedure For Selection Of Wine Yeast Strains

Levaduras Autóctonas Extremeñas Para Vinificaciones Industriales

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

Levaduras Autóctonas Extremeñas Para Vinificaciones Industriales

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

Levaduras Autóctonas Extremeñas Para Vinificación

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

Levaduras Autóctonas Extremeñas Para Vinificación

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

Levaduras Autóctonas Extremeñas Para Vinificación

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

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

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

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

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