Portal Investigación UEx

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

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

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

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

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

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

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

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

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

Biocontrol Of Cheese Spoilage Moulds Using Native Yeasts

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Effect Of Cocoa Mucilage On The Biopreservation Of Meats

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 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

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

Elicitors: Impact On The Fungal Pathogenicity And Colonization In Fruits

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)

Pathogenesis Of Fungal Infections

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)

Pathogenesis Of Fungal Infections

Otras Microbiotas: Hongos

Pathogenesis Of Fungal Infections

Otras Microbiotas: Hongos

Antimicrobial Properties Of Essential Oils Obtained From Autochthonous Aromatic Plants

Otras Microbiotas: Hongos

Antimicrobial Properties Of Essential Oils Obtained From Autochthonous Aromatic Plants

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

Antimicrobial Properties Of Essential Oils Obtained From Autochthonous Aromatic Plants

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

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

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

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

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

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

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

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

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

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

Metabolismos De Levaduras Potencialmente Probióticas De 10 Prebióticos Comerciales

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

Metabolismos De Levaduras Potencialmente Probióticas De 10 Prebióticos Comerciales

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

Metabolismos De Levaduras Potencialmente Probióticas De 10 Prebióticos Comerciales

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Food Microbiology 2020

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

Food Microbiology 2020

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

Food Microbiology 2020

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

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

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

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

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

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

Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Food Microbiology

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

Food Microbiology

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

Food Microbiology

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Tratamientos Alternativos Al Curado Tradicional De Higo Seco

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

Tratamientos Alternativos Al Curado Tradicional De Higo Seco

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

Tratamientos Alternativos Al Curado Tradicional De Higo Seco

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

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

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

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

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

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

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

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

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

Desarrollo De La Tutorización De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura Mediante Un Espacio Virtual

Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura

Desarrollo De La Tutorización De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura Mediante Un Espacio Virtual

Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura

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

Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.)

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

Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of 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.)

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

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

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

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

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

Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production

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

Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production

Clostridium

Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production

Clostridium

Vitamin Fortification Of Fluid Milk

Clostridium

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

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

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

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

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

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

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

Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere

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

Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere

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

Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere

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

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

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

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

Sistemas De Secado Alternativos Al Secado Al Sol En Higos

Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian 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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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))

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

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)

High Pressure Extraction Of Phenolic Compounds From Citrus Peels†

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

High Pressure Extraction Of Phenolic Compounds From Citrus Peels†

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

High Pressure Extraction Of Phenolic Compounds From Citrus Peels†

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

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

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

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

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

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

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

Clostridium (C. Botulinum And C. Perfringens)

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

Clostridium (C. Botulinum And C. Perfringens)

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

Clostridium (C. Botulinum And C. Perfringens)

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.)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Valoración De Lactosueros De Quesería Para Su Empleo Como Biopesticida

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Estudio Del Papel Antioxidante Del Pimentón De La Vera

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

Estudio Del Papel Antioxidante Del Pimentón De La Vera

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

Estudio Del Papel Antioxidante Del Pimentón De La Vera

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

Clostridium

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

Clostridium

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

Clostridium

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

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

Avances En La Autentificación De Cerezas Del Jerte

Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa

Avances En La Autentificación De Cerezas Del Jerte

Efficiency Of Dna Typing Methods For Detection Of Smoked Paprika Pimenton De La Vera Adulteration Used In The Elaboration Of Dry-Cured Iberian Pork Sausages

Avances En La Autentificación De Cerezas Del Jerte

Efficiency Of Dna Typing Methods For Detection Of Smoked Paprika Pimenton De La Vera Adulteration Used In The Elaboration Of Dry-Cured Iberian Pork Sausages

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

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

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

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

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

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

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

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

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

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

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

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

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

Un Nuevo Embutido Probiótico De Cerdo Ibérico

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

Un Nuevo Embutido Probiótico De Cerdo Ibérico

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

Un Nuevo Embutido Probiótico De Cerdo Ibérico

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham

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

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

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

Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham

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

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

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

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

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

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

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

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

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

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

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

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

Avances En La Autentificación Del Pimentón De La Vera

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

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

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

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

Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages

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

Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages

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

Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Microbial Hazards Analysis In Commercial Processing Of Prepared And Frozen Hake Fish Fingers Análisis De Los Riesgos Microbiológicos Durante El Proceso De Elaboración De Varitas De Merluza

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

Microbial Hazards Analysis In Commercial Processing Of Prepared And Frozen Hake Fish Fingers Análisis De Los Riesgos Microbiológicos Durante El Proceso De Elaboración De Varitas De Merluza

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

Microbial Hazards Analysis In Commercial Processing Of Prepared And Frozen Hake Fish Fingers Análisis De Los Riesgos Microbiológicos Durante El Proceso De Elaboración De Varitas De Merluza

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

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

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

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

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

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

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

Evaluación De La "calidad Microbiológica De Precocinados Congelados"

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

Evaluación De La "calidad Microbiológica De Precocinados Congelados"

Evolución De La "calidad Higiéncia De La Leche Cruda" En Ocho Zonas Geográficas De Andalucía

Evaluación De La "calidad Microbiológica De Precocinados Congelados"

Evolución De La "calidad Higiéncia De La Leche Cruda" En Ocho Zonas Geográficas De Andalucía

Evaluation Of Microbial Hazards During Processing Of Spanish Prepared Flamenquin

Evolución De La "calidad Higiéncia De La Leche Cruda" En Ocho Zonas Geográficas De Andalucía

Evaluation Of Microbial Hazards During Processing Of Spanish Prepared Flamenquin

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

Evaluation Of Microbial Hazards During Processing Of Spanish Prepared Flamenquin

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

Diferenciación De "s. Aureus, C. Perfrigens Y C. Botulinum" De "aislamientos Estafilococos Y Clostridios" En Alimentos Mediante Técnicas De Ácidos Nucleicos

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

Diferenciación De "s. Aureus, C. Perfrigens Y C. Botulinum" De "aislamientos Estafilococos Y Clostridios" En Alimentos Mediante Técnicas De Ácidos Nucleicos

Aflatoxin-Producing Strains Of Aspergillus Flavus Isolated From Cheese

Diferenciación De "s. Aureus, C. Perfrigens Y C. Botulinum" De "aislamientos Estafilococos Y Clostridios" En Alimentos Mediante Técnicas De Ácidos Nucleicos

Aflatoxin-Producing Strains Of Aspergillus Flavus Isolated From Cheese

Evaluación De La Calidad Microbiológica En Helado De Yogur

Aflatoxin-Producing Strains Of Aspergillus Flavus Isolated From Cheese

Evaluación De La Calidad Microbiológica En Helado De Yogur

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

Evaluación De La Calidad Microbiológica En Helado De Yogur

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

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

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

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

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