PUBLICACIÓN

Combined foliar zinc and nitrogen application in broccoli (Brassica oleracea var. italica l.): Effects on growth, nutrient bioaccumulation, and bioactive compounds

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Rivera-Martin A., Reynolds-Marzal D., Martin A., Velazquez R., Poblaciones M.J.

2021 Agronomy

Agronomy and Crop Science (Q1)

JCR: 3.949

SJR: 0.654

CITAS

11

DOI

10.3390/agronomy11030548

EID

2-s2.0-85108875704

EISSN

2073-4395

BIBTEX

@article{Rivera_Martin_2021, doi = {10.3390/agronomy11030548}, url = {https://doi.org/10.3390%2Fagronomy11030548}, year = 2021, month = {mar}, publisher = {{MDPI} {AG}}, volume = {11}, number = {3}, pages = {548}, author = {Ang{\'{e}}lica Rivera-Martin and Dolores Reynolds-Marzal and Alberto Martin and Rocio Velazquez and Maria J. Poblaciones}, title = {Combined Foliar Zinc and Nitrogen Application in Broccoli (Brassica oleracea var. italica L.): Effects on Growth, Nutrient Bioaccumulation, and Bioactive Compounds}, journal = {Agronomy} }

AUTORES DE LA UEX

María José Poblaciones Suárez-Bárcenas
Alberto Martín González
María Rocío Velázquez Otero

OTRAS PUBLICACIONES DE INTERÉS

La Psicología Social En La Donación Y Trasplante De Órganos: (Análisis De Las Actitudes De La Población)
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A Comparative Study On The Preferences Of Spanish Consumers Towards The Use Of Natural Preservatives In Different Fruits
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A Comparative Study On The Preferences Of Spanish Consumers Towards The Use Of Natural Preservatives In Different Fruits
Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product
A Comparative Study On The Preferences Of Spanish Consumers Towards The Use Of Natural Preservatives In Different Fruits
Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product
From Field To Fork: The Benefits Of Trichoderma Spp. In Food Quality And Safety
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From Field To Fork: The Benefits Of Trichoderma Spp. In Food Quality And Safety
Combined Zinc And Selenium Biofortification Of Durum Wheat In The South-West Of Spain
From Field To Fork: The Benefits Of Trichoderma Spp. In Food Quality And Safety
Combined Zinc And Selenium Biofortification Of Durum Wheat In The South-West Of Spain
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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
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Combining Zinc Biofortification And Native Trichoderma Inoculation Strategies For Subterranean Clover
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Effect Of Modified Atmosphere Packaging (Map) On Health-Promoting Compounds, Chlorophylls And Antioxidant Capacity Of Three Fig Cultivars (Ficus Carica L.)
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Impact Of Simulated Human Gastrointestinal Digestion On The Functional Properties Of Dietary Fibres Obtained From Broccoli Leaves, Grape Stems, Pomegranate And Tomato Peels
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Effects Of Selenate Application On Growth, Nutrient Bioaccumulation, And Bioactive Compounds In Broccoli (Brassica Oleracea Var. Italica L.)
Soil And Foliar Zinc Biofortification Of Triticale (X Triticosecale) Under Mediterranean Conditions: Effects On Forage Yield And Quality
Effects Of Selenate Application On Growth, Nutrient Bioaccumulation, And Bioactive Compounds In Broccoli (Brassica Oleracea Var. Italica L.)
Low-Temperature Treatments As An Alternative To Conventional Pest Control In Dried Figs And Their Effect On Overall Fruit Quality
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Screening Of Physicochemical And Bioactive Traits Of New Cherry Cultivars Obtained From The Cross Of ‘ambrunés’ × ‘hudson’
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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)
Identificación Y Control De Agentes Bióticos Causantes De Alteraciones En El Proceso Productivo Del Higo Seco
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
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Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts
Detection Of Volatile Organic Compounds Associated With Mechanical Damage In Apple Cv. ‘golden Delicious’ By Headspace Solid-Phase Microextraction (Hs-Spme) And Gc-Ms Analysis
Development Of New Agroindustrial Strategies For Improving Tomatoes For Industry
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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
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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
Foliar Selenium Biofortification Of Broccolini: Effects On Plant Growth And Mineral Accumulation
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Foliar Selenium Biofortification Of Broccolini: Effects On Plant Growth And Mineral Accumulation
Evaluación De La Contribución De Levaduras Con Propiedades Tecnológicas, A Las Propiedades Sensoriales De Quesos De Pasta Blanda
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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
El Suelo Del Viñedo Como Reservorio Natural De Levaduras Fermentativas
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El Suelo Del Viñedo Como Reservorio Natural De Levaduras Fermentativas
Aislamiento De Mutantes De Torulaspora Delbrueckii Resistentes A Sulfuroso, Etanol Y Alta Presión De Co2 Para La Elaboración De Cava
El Suelo Del Viñedo Como Reservorio Natural De Levaduras Fermentativas
Aislamiento De Mutantes De Torulaspora Delbrueckii Resistentes A Sulfuroso, Etanol Y Alta Presión De Co2 Para La Elaboración De Cava
Formación Práctica Universitaria En Y Para La Sostenibilidad: Aplicación De Trichodermas Para La Producción De Plantas
Aislamiento De Mutantes De Torulaspora Delbrueckii Resistentes A Sulfuroso, Etanol Y Alta Presión De Co2 Para La Elaboración De Cava
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
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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
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Low-Frequency Ultrasound As A Tool For Quality Control Of Soft-Bodied Raw Ewe's Milk Cheeses
Combined Zinc And Selenium Biofortification In Field Peas Under Mediterranean Conditions
Low-Frequency Ultrasound As A Tool For Quality Control Of Soft-Bodied Raw Ewe's Milk Cheeses
Combined Zinc And Selenium Biofortification In Field Peas Under Mediterranean Conditions
Physicochemical And Sensory Quality Of Dried Figs (Ficus Carica L.) As Affected By Drying Method And Variety
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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
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Identification Of The Causal Agent Of Aqueous Spot Disease Of Sweet Cherries (Prunus Avium L.) From The Jerte Valley (Cáceres, Spain)
An Approach To The Consumption Of Smoked Paprika In Spain And Its Impact On The Intake Of Polycyclic Aromatic Hydrocarbons
Identification Of The Causal Agent Of Aqueous Spot Disease Of Sweet Cherries (Prunus Avium L.) From The Jerte Valley (Cáceres, Spain)
In Vitro Biological Control Of Aspergillus Flavus By Hanseniaspora Opuntiae L479 And Hanseniaspora Uvarum L793, Producers Of Antifungal Volatile Organic Compounds
Identification Of The Causal Agent Of Aqueous Spot Disease Of Sweet Cherries (Prunus Avium L.) From The Jerte Valley (Cáceres, Spain)
In Vitro Biological Control Of Aspergillus Flavus By Hanseniaspora Opuntiae L479 And Hanseniaspora Uvarum L793, Producers Of Antifungal Volatile Organic Compounds
Effect Of Temperature During Drying And Storage Of Dried Figs On Growth, Gene Expression And Aflatoxin Production
In Vitro Biological Control Of Aspergillus Flavus By Hanseniaspora Opuntiae L479 And Hanseniaspora Uvarum L793, Producers Of Antifungal Volatile Organic Compounds
Effect Of Temperature During Drying And Storage Of Dried Figs On Growth, Gene Expression And Aflatoxin Production
Combined Foliar Zinc And Nitrogen Application In Broccoli (Brassica Oleracea Var. Italica L.): Effects On Growth, Nutrient Bioaccumulation, And Bioactive Compounds
Effect Of Temperature During Drying And Storage Of Dried Figs On Growth, Gene Expression And Aflatoxin Production
Combined Foliar Zinc And Nitrogen Application In Broccoli (Brassica Oleracea Var. Italica L.): Effects On Growth, Nutrient Bioaccumulation, And Bioactive Compounds
Participación De Las Levaduras Del Suelo Del Viñedo En La Fermentación Espontánea Del Mosto
Combined Foliar Zinc And Nitrogen Application In Broccoli (Brassica Oleracea Var. Italica L.): Effects On Growth, Nutrient Bioaccumulation, And Bioactive Compounds
Participación De Las Levaduras Del Suelo Del Viñedo En La Fermentación Espontánea Del Mosto
Improving The Viability And Metabolism Of Intestinal Probiotic Bacteria Using Fibre Obtained From Vegetable By-Products
Participación De Las Levaduras Del Suelo Del Viñedo En La Fermentación Espontánea Del Mosto
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
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Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Combined Selenium And Zinc Biofortification Of Bread Making Wheat Under Mediterranean Conditions
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Effect Of Processing On Some Quality Parameters Of Flour And Bread Made From Wheat Grain Biofortified With Zn And Se
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Combined Selenium And Zinc Biofortification Of Bread-Making Wheat Under Mediterranean Conditions
Effect Of Processing On Some Quality Parameters Of Flour And Bread Made From Wheat Grain Biofortified With Zn And Se
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Analysing The Vineyard Soil As A Natural Reservoir For Wine Yeasts
Soil And Foliar Zinc Biofortification Of Broccolini: Effects On Plant Growth And Mineral Accumulation
Analysing The Vineyard Soil As A Natural Reservoir For Wine Yeasts
Soil And Foliar Zinc Biofortification Of Broccolini: Effects On Plant Growth And Mineral Accumulation
Soil And Foliar Zinc Application To Biofortify Broccoli (Brassica Oleracea Var. Italica L.): Effects On The Zinc Concentration And Bioavailability
Soil And Foliar Zinc Biofortification Of Broccolini: Effects On Plant Growth And Mineral Accumulation
Soil And Foliar Zinc Application To Biofortify Broccoli (Brassica Oleracea Var. Italica L.): Effects On The Zinc Concentration And Bioavailability
Selection And Application Of Antifungal Vocs-Producing Yeasts As Biocontrol Agents Of Grey Mould In Fruits
Soil And Foliar Zinc Application To Biofortify Broccoli (Brassica Oleracea Var. Italica L.): Effects On The Zinc Concentration And Bioavailability
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
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market
Genetic Improvement Of Torulaspora Delbrueckii For Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles And Obtaining New Mutants Resistant To So2, Ethanol, And High Co2 Pressure
Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market
Genetic Improvement Of Torulaspora Delbrueckii For Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles And Obtaining New Mutants Resistant To So2, Ethanol, And High Co2 Pressure
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Genetic Improvement Of Torulaspora Delbrueckii For Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles And Obtaining New Mutants Resistant To So2, Ethanol, And High Co2 Pressure
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production
Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika
Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production
Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika
Volatile Organic Compounds And Consumer Preference For Meat From Suckling Goat Kids Raised With Natural Or Replacers Milk
Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika
Volatile Organic Compounds And Consumer Preference For Meat From Suckling Goat Kids Raised With Natural Or Replacers Milk
Use Of Efficient Drying Methods To Improve The Safety And Quality Of Dried Fig
Volatile Organic Compounds And Consumer Preference For Meat From Suckling Goat Kids Raised With Natural Or Replacers Milk
Use Of Efficient Drying Methods To Improve The Safety And Quality Of Dried Fig
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
Caracterización De Perfiles Aromáticos De Cabritos Lechales De Las Razas Canarias Majorera, Palmera Y Tinerfeña Alimentados Con Leche Natural Y Artificial
Efecto Del Secado En La Calidad De La Cáscara Seca De Pimiento
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
Nuevas Tecnologías Para La Extracción De Compuestos Bioactivos En Subproductos De Pimientos
Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura
Nuevas Tecnologías Para La Extracción De Compuestos Bioactivos En Subproductos De Pimientos
Spices And Herbs
Nuevas Tecnologías Para La Extracción De Compuestos Bioactivos En Subproductos De Pimientos
Spices And Herbs
El Sector De Frutos Secos (Iii): Análisis Comercial Del Almendro
Spices And Herbs
El Sector De Frutos Secos (Iii): Análisis Comercial Del Almendro
Caracterización Agroclimática De Extremadura En 2018
El Sector De Frutos Secos (Iii): Análisis Comercial Del Almendro
Caracterización Agroclimática De Extremadura En 2018
Historias De Plantas (V): La Vid Y El Vino (Primera Parte) : La Protohistoria, La Edad Antigua Y La Viticultura Ante El Cambio Climático
Caracterización Agroclimática De Extremadura En 2018
Historias De Plantas (V): La Vid Y El Vino (Primera Parte) : La Protohistoria, La Edad Antigua Y La Viticultura Ante El Cambio Climático
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
Historias De Plantas (V): La Vid Y El Vino (Primera Parte) : La Protohistoria, La Edad Antigua Y La Viticultura Ante El Cambio Climático
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
Potential Of Advanced Breeding Lines Of Bread-Making Wheat To Accumulate Grain Minerals (Ca, Fe, Mg And Zn) And Low Phytates Under Mediterranean Conditions
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
Potential Of Advanced Breeding Lines Of Bread-Making Wheat To Accumulate Grain Minerals (Ca, Fe, Mg And Zn) And Low Phytates Under Mediterranean Conditions
Using Torulaspora Delbrueckii Killer Yeasts In The Elaboration Of Base Wine And Traditional Sparkling Wine
Potential Of Advanced Breeding Lines Of Bread-Making Wheat To Accumulate Grain Minerals (Ca, Fe, Mg And Zn) And Low Phytates Under Mediterranean Conditions
Using Torulaspora Delbrueckii Killer Yeasts In The Elaboration Of Base Wine And Traditional Sparkling Wine
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
Using Torulaspora Delbrueckii Killer Yeasts In The Elaboration Of Base Wine And Traditional Sparkling Wine
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
The Effect Of Processing On Pisum Sativum L. Biofortified With Sodium Selenate
Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium
The Effect Of Processing On Pisum Sativum L. Biofortified With Sodium Selenate
Caracterización Agroclimática De Extremadura En 2017
The Effect Of Processing On Pisum Sativum L. Biofortified With Sodium Selenate
Caracterización Agroclimática De Extremadura En 2017
El Sector De Frutos Secos (Ii): Análisis Comercial Del Nogal
Caracterización Agroclimática De Extremadura En 2017
El Sector De Frutos Secos (Ii): Análisis Comercial Del Nogal
Historias De Plantas Iv: La Historia Del Maíz
El Sector De Frutos Secos (Ii): Análisis Comercial Del Nogal
Historias De Plantas Iv: La Historia Del Maíz
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Historias De Plantas Iv: La Historia Del Maíz
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Fungal Endophytes Associated With Ornithopus Compressus Growing Under Semiarid Conditions
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Fungal Endophytes Associated With Ornithopus Compressus Growing Under Semiarid Conditions
The Yeast Torulaspora Delbrueckii: An Interesting But Difficult-To-Use Tool For Winemaking
Fungal Endophytes Associated With Ornithopus Compressus Growing Under Semiarid Conditions
The Yeast Torulaspora Delbrueckii: An Interesting But Difficult-To-Use Tool For Winemaking
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
The Yeast Torulaspora Delbrueckii: An Interesting But Difficult-To-Use Tool For Winemaking
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
Postharvest Application Of 1-Methylcyclopropene (1-Mcp) For Preservation Of ‘albacor’ Figs (Ficus Carica L.)
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
Postharvest Application Of 1-Methylcyclopropene (1-Mcp) For Preservation Of ‘albacor’ Figs (Ficus Carica L.)
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Postharvest Application Of 1-Methylcyclopropene (1-Mcp) For Preservation Of ‘albacor’ Figs (Ficus Carica L.)
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Utilidad De Torulaspora Delbrueckii En La Elaboración De Vino Tinto
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Utilidad De Torulaspora Delbrueckii En La Elaboración De Vino Tinto
Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas
Utilidad De Torulaspora Delbrueckii En La Elaboración De Vino Tinto
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
Foliar Zinc Biofortification Effects In Lolium Rigidum And Trifolium Subterraneum Grown In Cadmium-Contaminated Soil
The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors
Foliar Zinc Biofortification Effects In Lolium Rigidum And Trifolium Subterraneum Grown In Cadmium-Contaminated Soil
Combined Zinc And Nitrogen Fertilization In Different Bread Wheat Genotypes Grown Under Mediterranean Conditions
Foliar Zinc Biofortification Effects In Lolium Rigidum And Trifolium Subterraneum Grown In Cadmium-Contaminated Soil
Combined Zinc And Nitrogen Fertilization In Different Bread Wheat Genotypes Grown Under Mediterranean Conditions
Combined Foliar Selenium And Zinc Biofortification In Field Pea (Pisum Sativum): Accumulation And Bioavailability In Raw And Cooked Grains
Combined Zinc And Nitrogen Fertilization In Different Bread Wheat Genotypes Grown Under Mediterranean Conditions
Combined Foliar Selenium And Zinc Biofortification In Field Pea (Pisum Sativum): Accumulation And Bioavailability In Raw And Cooked Grains
El Sector De Frutos Secos (I)
Combined Foliar Selenium And Zinc Biofortification In Field Pea (Pisum Sativum): Accumulation And Bioavailability In Raw And Cooked Grains
El Sector De Frutos Secos (I)
Caracterización Agroclimática
El Sector De Frutos Secos (I)
Caracterización Agroclimática
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Caracterización Agroclimática
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Historias De Plantas (Iii): La Historia Del Centeno
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Historias De Plantas (Iii): La Historia Del Centeno
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
Historias De Plantas (Iii): La Historia Del Centeno
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
Effect Of Fungal Endophytes On Biomass Yield, Nutritive Value And Accumulation Of Minerals In Ornithopus Compressus
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
Effect Of Fungal Endophytes On Biomass Yield, Nutritive Value And Accumulation Of Minerals In Ornithopus Compressus
Arsenic And Selenium Levels In Rice Fields From South-West Of Spain: Influence Of The Years Of Monoculture
Effect Of Fungal Endophytes On Biomass Yield, Nutritive Value And Accumulation Of Minerals In Ornithopus Compressus
Arsenic And Selenium Levels In Rice Fields From South-West Of Spain: Influence Of The Years Of Monoculture
Influence Of Ripening Stage On Bioactive Compounds And Antioxidant Activity In Nine Fig (Ficus Carica L.) Varieties Grown In Extremadura, Spain
Arsenic And Selenium Levels In Rice Fields From South-West Of Spain: Influence Of The Years Of Monoculture
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
Soil And Foliar Zinc Biofortification In Field Pea (Pisum Sativum L.): Grain Accumulation And Bioavailability In Raw And Cooked Grains
Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages
Soil And Foliar Zinc Biofortification In Field Pea (Pisum Sativum L.): Grain Accumulation And Bioavailability In Raw And Cooked Grains
Zinc (Zn) Concentration Of Bread Wheat Grown Under Mediterranean Conditions As Affected By Genotype And Soil/foliar Zn Application
Soil And Foliar Zinc Biofortification In Field Pea (Pisum Sativum L.): Grain Accumulation And Bioavailability In Raw And Cooked Grains
Zinc (Zn) Concentration Of Bread Wheat Grown Under Mediterranean Conditions As Affected By Genotype And Soil/foliar Zn Application
Caracterización Agroclimática
Zinc (Zn) Concentration Of Bread Wheat Grown Under Mediterranean Conditions As Affected By Genotype And Soil/foliar Zn Application
Caracterización Agroclimática
Sistemas De Secado Alternativos Al Secado Al Sol En Higos
Caracterización Agroclimática
Sistemas De Secado Alternativos Al Secado Al Sol En Higos
Historias De Las Plantas Ii: La Historia Del Pimiento
Sistemas De Secado Alternativos Al Secado Al Sol En Higos
Historias De Las Plantas Ii: La Historia Del Pimiento
Potential Antimicrobial And Antiproliferative Activities Of Autochthonous Starter Cultures And Protease Epg222 In Dry-Fermented Sausages
Historias De Las Plantas Ii: La Historia Del Pimiento
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
Biomass Yield, Nutritive Value And Accumulation Of Minerals In Trifolium Subterraneum L. As Affected By Fungal Endophytes
Characterisation Of The Vegetable Rennets Used For 'torta Del Casar' Cheesemaking By A Protein Profile Method
Biomass Yield, Nutritive Value And Accumulation Of Minerals In Trifolium Subterraneum L. As Affected By Fungal Endophytes
Endophytic Mycobiota Associated With Trifolium Subterraneum Growing Under Semiarid Conditions
Biomass Yield, Nutritive Value And Accumulation Of Minerals In Trifolium Subterraneum L. As Affected By Fungal Endophytes
Endophytic Mycobiota Associated With Trifolium Subterraneum Growing Under Semiarid Conditions
Influence Of The Dominance Of Must Fermentation By Torulaspora Delbrueckii On The Malolactic Fermentation And Organoleptic Quality Of Red Table Wine
Endophytic Mycobiota Associated With Trifolium Subterraneum Growing Under Semiarid Conditions
Influence Of The Dominance Of Must Fermentation By Torulaspora Delbrueckii On The Malolactic Fermentation And Organoleptic Quality Of Red Table Wine
Evaluation Of Different Drying Systems As An Alternative To Sun Drying For Figs (Ficus Carica L)
Influence Of The Dominance Of Must Fermentation By Torulaspora Delbrueckii On The Malolactic Fermentation And Organoleptic Quality Of Red Table Wine
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.)
Using Mixed Inocula Of Saccharomyces Cerevisiae Killer Strains To Improve The Quality Of Traditional Sparkling-Wine
Synergism Of Defatted Soybean Meal Extract And Modified Atmosphere Packaging To Preserve The Quality Of Figs (Ficus Carica L.)
Using Mixed Inocula Of Saccharomyces Cerevisiae Killer Strains To Improve The Quality Of Traditional Sparkling-Wine
Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases
Using Mixed Inocula Of Saccharomyces Cerevisiae Killer Strains To Improve The Quality Of Traditional Sparkling-Wine
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
Influencia De Torulaspora Delbrueckii Sobre El Aroma Del Vino Blanco
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Influencia De Torulaspora Delbrueckii Sobre El Aroma Del Vino Blanco
Influencia De Torulaspora Delbrueckii Sobre El Aroma De Vino Blanco
Influencia De Torulaspora Delbrueckii Sobre El Aroma Del Vino Blanco
Influencia De Torulaspora Delbrueckii Sobre El Aroma De Vino Blanco
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Influencia De Torulaspora Delbrueckii Sobre El Aroma De Vino Blanco
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Diferencias En Los Parámetros Reproductivos Entre La Perdiz Roja Pura (Alectoris Rufa) Y Con Introgresión Genética (Alectoris Rufa X Alectoris Chukar) Durante El Primer Año De Vida
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Diferencias En Los Parámetros Reproductivos Entre La Perdiz Roja Pura (Alectoris Rufa) Y Con Introgresión Genética (Alectoris Rufa X Alectoris Chukar) Durante El Primer Año De Vida
Historias De Plantas I: La Historia De La Patata
Diferencias En Los Parámetros Reproductivos Entre La Perdiz Roja Pura (Alectoris Rufa) Y Con Introgresión Genética (Alectoris Rufa X Alectoris Chukar) Durante El Primer Año De Vida
Historias De Plantas I: La Historia De La Patata
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Historias De Plantas I: La Historia De La Patata
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Biomass Yield, Mineral Content, And Nutritive Value Of Poa Pratensis As Affected By Non-Clavicipitaceous Fungal Endophytes
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Biomass Yield, Mineral Content, And Nutritive Value Of Poa Pratensis As Affected By Non-Clavicipitaceous Fungal Endophytes
Biofortification Of Legumes With Selenium In Semiarid Conditions
Biomass Yield, Mineral Content, And Nutritive Value Of Poa Pratensis As Affected By Non-Clavicipitaceous Fungal Endophytes
Biofortification Of Legumes With Selenium In Semiarid Conditions
Influence Of Fungicide Treatments On Disease Severity Caused By Zymoseptoria Tritici, And On Grain Yield And Quality Parameters Of Bread-Making Wheat Under Mediterranean Conditions
Biofortification Of Legumes With Selenium In Semiarid Conditions
Influence Of Fungicide Treatments On Disease Severity Caused By Zymoseptoria Tritici, And On Grain Yield And Quality Parameters Of Bread-Making Wheat Under Mediterranean Conditions
Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption
Influence Of Fungicide Treatments On Disease Severity Caused By Zymoseptoria Tritici, And On Grain Yield And Quality Parameters Of Bread-Making Wheat Under Mediterranean Conditions
Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption
Effect Of Modified Atmosphere Packaging On The Antioxidant Activity And Total Phenolic Content In 'albacor' Figs
Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption
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
Producción De Levaduras Killer Torulaspora Para Vinificación
Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese
Producción De Levaduras Killer Torulaspora Para Vinificación
Biofortification Of Field Crops With Selenium In Mediterranean Conditions
Producción De Levaduras Killer Torulaspora Para Vinificación
Biofortification Of Field Crops With Selenium In Mediterranean Conditions
Jardines Con Historia (Vii): Por Tierra De Barros Hasta Zafra
Biofortification Of Field Crops With Selenium In Mediterranean Conditions
Jardines Con Historia (Vii): Por Tierra De Barros Hasta Zafra
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
Jardines Con Historia (Vii): Por Tierra De Barros Hasta Zafra
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
Selenium Speciation In Malt, Wort, And Beer Made From Selenium-Biofortified Two-Rowed Barley Grain
Quality Assessment Of Commercial Paprikas
Selenium Speciation In Malt, Wort, And Beer Made From Selenium-Biofortified Two-Rowed Barley Grain
Fertilizer Application (P, K, S, Ca And Mg) On Pasture In Calcareous Dehesas: Effects On Herbage Yield, Botanical Composition And Nutritive Value
Selenium Speciation In Malt, Wort, And Beer Made From Selenium-Biofortified Two-Rowed Barley Grain
Fertilizer Application (P, K, S, Ca And Mg) On Pasture In Calcareous Dehesas: Effects On Herbage Yield, Botanical Composition And Nutritive Value
Selenium Biofortification In Bread-Making Wheat Under Mediterranean Conditions: Influence On Grain Yield And Quality Parameters
Fertilizer Application (P, K, S, Ca And Mg) On Pasture In Calcareous Dehesas: Effects On Herbage Yield, Botanical Composition And Nutritive Value
Selenium Biofortification In Bread-Making Wheat Under Mediterranean Conditions: Influence On Grain Yield And Quality Parameters
Selenium Accumulation And Speciation In Biofortified Chickpea (Cicer Arietinum L.) Under Mediterranean Conditions
Selenium Biofortification In Bread-Making Wheat Under Mediterranean Conditions: Influence On Grain Yield And Quality Parameters
Selenium Accumulation And Speciation In Biofortified Chickpea (Cicer Arietinum L.) Under Mediterranean Conditions
Agronomic Selenium Biofortification In Triticum Durum Under Mediterranean Conditions: From Grain To Cooked Pasta
Selenium Accumulation And Speciation In Biofortified Chickpea (Cicer Arietinum L.) Under Mediterranean Conditions
Agronomic Selenium Biofortification In Triticum Durum Under Mediterranean Conditions: From Grain To Cooked Pasta
Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)
Agronomic Selenium Biofortification In Triticum Durum Under Mediterranean Conditions: From Grain To Cooked Pasta
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
Bacterial Communities Of The Traditional Raw Ewe's Milk Cheese Torta Del Casar Made Without The Addition Of A Starter
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
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)
Jardines Con Historia (Vi): Paseando Por Nuestras Fronteras De Hoy Y De Ayer
Avances En La Mecanización Del Cultivo De Pimiento Para Pimentón En La Comarca De La Vera (Cáceres)
Jardines Con Historia (Vi): Paseando Por Nuestras Fronteras De Hoy Y De Ayer
Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese
Jardines Con Historia (Vi): Paseando Por Nuestras Fronteras De Hoy Y De Ayer
Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese
Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar
Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese
Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Agronomic Selenium Biofortification Of Two-Rowed Barley Under Mediterranean Conditions
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Agronomic Selenium Biofortification Of Two-Rowed Barley Under Mediterranean Conditions
Evaluation Of The Potential Of Peas (Pisum Sativum L.) To Be Used In Selenium Biofortification Programs Under Mediterranean Conditions
Agronomic Selenium Biofortification Of Two-Rowed Barley Under Mediterranean Conditions
Evaluation Of The Potential Of Peas (Pisum Sativum L.) To Be Used In Selenium Biofortification Programs Under Mediterranean Conditions
Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life
Evaluation Of The Potential Of Peas (Pisum Sativum L.) To Be Used In Selenium Biofortification Programs Under Mediterranean Conditions
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
Elaboración De Cava Con Levaduras Autóctonas De La D.o. Ribera Del Guadiana
Influencia De Las Técnicas De Cultivo En La Producción Del Pimiento Para Pimentón En La Comarca De La Vera
Elaboración De Cava Con Levaduras Autóctonas De La D.o. Ribera Del Guadiana
Elaboración De Vino Con Levaduras Torulaspora De La D.o. Ribera Del Guadiana
Elaboración De Cava Con Levaduras Autóctonas De La D.o. Ribera Del Guadiana
Elaboración De Vino Con Levaduras Torulaspora De La D.o. Ribera Del Guadiana
Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage
Elaboración De Vino Con Levaduras Torulaspora De La D.o. Ribera Del Guadiana
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
Effects Of Different Irrigation And Crop Year On Gerbera Jamesonni Production In Substrate
El Plan De Seguimiento Ecológico De La Reserva Natural Dirigida De La Laguna De Gallocanta
Effects Of Different Irrigation And Crop Year On Gerbera Jamesonni Production In Substrate
Jardines Con Historia (V): Jardines En Las Vegas Del Guadiana
Effects Of Different Irrigation And Crop Year On Gerbera Jamesonni Production In Substrate
Jardines Con Historia (V): Jardines En Las Vegas Del Guadiana
Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico
Jardines Con Historia (V): Jardines En Las Vegas Del Guadiana
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
Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage
Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr
Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage
Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes
Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes
Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes
Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes
Application Of Lactobacillus Fermentum Hl57 And Pediococcus Acidilactici Sp979 As Potential Probiotics In The Manufacture Of Traditional Iberian Dry-Fermented Sausages
Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes
Application Of Lactobacillus Fermentum Hl57 And Pediococcus Acidilactici Sp979 As Potential Probiotics In The Manufacture Of Traditional Iberian Dry-Fermented Sausages
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
Application Of Lactobacillus Fermentum Hl57 And Pediococcus Acidilactici Sp979 As Potential Probiotics In The Manufacture Of Traditional Iberian Dry-Fermented Sausages
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage
Standard Ypd, Even Supplemented With Extra Nutrients, Does Not Always Compensate Growth Defects Of Saccharomyces Cerevisiae Auxotrophic Strains
Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage
Standard Ypd, Even Supplemented With Extra Nutrients, Does Not Always Compensate Growth Defects Of Saccharomyces Cerevisiae Auxotrophic Strains
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Standard Ypd, Even Supplemented With Extra Nutrients, Does Not Always Compensate Growth Defects Of Saccharomyces Cerevisiae Auxotrophic Strains
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Jardines Con Historia Iv: Algunos Jardines Del Norte Extremeño
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Jardines Con Historia Iv: Algunos Jardines Del Norte Extremeño
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Jardines Con Historia Iv: Algunos Jardines Del Norte Extremeño
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
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
Jardines Con Historia (Iii): Los Jardines De Badajoz
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
Jardines Con Historia (Iii): Los Jardines De Badajoz
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
Jardines Con Historia (Iii): Los Jardines De Badajoz
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
Field Estimation Of Technological Bread-Making Quality In Wheat
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Field Estimation Of Technological Bread-Making Quality In Wheat
Jardines Con Historia (Ii): Los Jardines De Cáceres
Field Estimation Of Technological Bread-Making Quality In Wheat
Jardines Con Historia (Ii): Los Jardines De Cáceres
Un Análisis Del Sector Hortofrutícola En La Provincia De Badajoz A Través De La Metodología Dafo
Jardines Con Historia (Ii): Los Jardines De Cáceres
Un Análisis Del Sector Hortofrutícola En La Provincia De Badajoz A Través De La Metodología Dafo
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Un Análisis Del Sector Hortofrutícola En La Provincia De Badajoz A Través De La Metodología Dafo
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products
Estimación Del Trabajo No Presencial Del Alumno En Las Asignaturas Del Área De Nutrición Y Bromatología En La Licenciatura De Ciencia Y Tecnología De Los Alimentos De La Universidad De Extremadura
Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products
Estimación Del Trabajo No Presencial Del Alumno En Las Asignaturas Del Área De Nutrición Y Bromatología En La Licenciatura De Ciencia Y Tecnología De Los Alimentos De La Universidad De Extremadura
Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura
Estimación Del Trabajo No Presencial Del Alumno En Las Asignaturas Del Área De Nutrición Y Bromatología En La Licenciatura De Ciencia Y Tecnología De Los Alimentos De La Universidad De Extremadura
Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura
Aceptación De Las Metodologías Ects Por Parte De Los Alumnos De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura
Aceptación De Las Metodologías Ects Por Parte De Los Alumnos De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Optimización De Un Protocolo Para La Identificación De Variedades De Cereza Mediante El Análisis De Perfiles Proteicos Por Electroforesis Capilar En Zona (Ecz)
Aceptación De Las Metodologías Ects Por Parte De Los Alumnos De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Optimización De Un Protocolo Para La Identificación De Variedades De Cereza Mediante El Análisis De Perfiles Proteicos Por Electroforesis Capilar En Zona (Ecz)
Valoracion A Medio Plazo De La Intervención En Fase I De Prevención Y Rehabilitación Cardíaca En Pacientes Isquémicos Obesos
Optimización De Un Protocolo Para La Identificación De Variedades De Cereza Mediante El Análisis De Perfiles Proteicos Por Electroforesis Capilar En Zona (Ecz)
Valoracion A Medio Plazo De La Intervención En Fase I De Prevención Y Rehabilitación Cardíaca En Pacientes Isquémicos Obesos
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
Valoracion A Medio Plazo De La Intervención En Fase I De Prevención Y Rehabilitación Cardíaca En Pacientes Isquémicos Obesos
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages
Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages
Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages
Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages
Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting
Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages
Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers
An Approach To Acorn Production In Iberian Dehesas
Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers
An Approach To Acorn Production In Iberian Dehesas
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
An Approach To Acorn Production In Iberian Dehesas
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
Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages
Resultados De La Aplicación De Distintas Metodologías En Las Tutorías Ects En Asignaturas Del Área De Nutrición Y Bromatología De 4º De Ciencia Y Tecnología De Los Alimentos
Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages
Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages
Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages
Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages
Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages
Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
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
El Sector Hortícola
Calidad De La Carne De Caza
El Sector Hortícola
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
El Sector Hortícola
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
Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
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
Influencia De La Reforma Intermedia De La Pac En La Evolución Del Cultivo De Tomate Para Industria
Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico
Influencia De La Reforma Intermedia De La Pac En La Evolución Del Cultivo De Tomate Para Industria
Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika
Influencia De La Reforma Intermedia De La Pac En La Evolución Del Cultivo De Tomate Para Industria
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
Situación Actual Del Cultivo De Tomate Para Industria
Influence Of A Test Preservative On Sponge Cakes Under Different Storage Conditions
Situación Actual Del Cultivo De Tomate Para Industria
Interés Del Control De Los Mohos En El Jamón Curado
Situación Actual Del Cultivo De Tomate Para Industria
Interés Del Control De Los Mohos En El Jamón Curado
Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham
Interés Del Control De Los Mohos En El Jamón Curado
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
Las Industrias De Transformación De Tomate En Extremadura
Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr
Las Industrias De Transformación De Tomate En Extremadura
Aportaciones Del Alumnado Al Estado Actual De La Calidad De La Docencia En Anatomía
Las Industrias De Transformación De Tomate En Extremadura
Aportaciones Del Alumnado Al Estado Actual De La Calidad De La Docencia En Anatomía
El Futuro De Las Producciones Hortícolas En Extremadura. Incidencia De La Ampliación De La Unión Europea
Aportaciones Del Alumnado Al Estado Actual De La Calidad De La Docencia En Anatomía
El Futuro De Las Producciones Hortícolas En Extremadura. Incidencia De La Ampliación De La Unión Europea
Fichas Agroclimáticas De Extremadura En El Año 2002
El Futuro De Las Producciones Hortícolas En Extremadura. Incidencia De La Ampliación De La Unión Europea
Fichas Agroclimáticas De Extremadura En El Año 2002
Effect Of Processing Of Tomato Paste On The Pigment Content
Fichas Agroclimáticas De Extremadura En El Año 2002
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
Daños Por Heladas Primaverales En Cerezo (Prunus Avium L.)
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins
Daños Por Heladas Primaverales En Cerezo (Prunus Avium L.)
Análisis Del Sector Hortofrutícola En Extremadura
Daños Por Heladas Primaverales En Cerezo (Prunus Avium L.)
Análisis Del Sector Hortofrutícola En Extremadura
Revisión Del Protocolo De Control Integrado De Plagas Para Tomate De Industria En Extremadura, Seguido Con Las Atrias (Agrupaciones De Tratamientos Integrados En Agricultura)
Análisis Del Sector Hortofrutícola En Extremadura
Revisión Del Protocolo De Control Integrado De Plagas Para Tomate De Industria En Extremadura, Seguido Con Las Atrias (Agrupaciones De Tratamientos Integrados En Agricultura)
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Revisión Del Protocolo De Control Integrado De Plagas Para Tomate De Industria En Extremadura, Seguido Con Las Atrias (Agrupaciones De Tratamientos Integrados En Agricultura)
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Fichas Agroclimáticas De Extremadura En El Año 2001
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Fichas Agroclimáticas De Extremadura En El Año 2001
La Producción Ornamental Extremeña Mueve Más De 43 Meuros
Fichas Agroclimáticas De Extremadura En El Año 2001
La Producción Ornamental Extremeña Mueve Más De 43 Meuros
Las Tierras Extremeñas Producen El 80% Del Tomate De Industria
La Producción Ornamental Extremeña Mueve Más De 43 Meuros
Las Tierras Extremeñas Producen El 80% Del Tomate De Industria
Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores
Las Tierras Extremeñas Producen El 80% Del Tomate De Industria
Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores
Estructura De La Producción Ornamental En Extremadura
Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores
Estructura De La Producción Ornamental En Extremadura
Fichas Agroclimáticas De Extremadura En El Año 2000
Estructura De La Producción Ornamental En Extremadura
Fichas Agroclimáticas De Extremadura En El Año 2000
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
Fichas Agroclimáticas De Extremadura En El Año 2000
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
Estructura Varietal En Los Frutales De Las Vegas Altas Del Guadiana
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
Estructura Varietal En Los Frutales De Las Vegas Altas Del Guadiana
Frutales En Extremadura
Estructura Varietal En Los Frutales De Las Vegas Altas Del Guadiana
Frutales En Extremadura
Problemática Fitosanitaria Del Pimiento En Extremadura
Frutales En Extremadura
Problemática Fitosanitaria Del Pimiento En Extremadura
Situación Actual De La Horticultura En Las Vegas Altas Del Guadiana
Problemática Fitosanitaria Del Pimiento En Extremadura
Situación Actual De La Horticultura En Las Vegas Altas Del Guadiana
La Patata En Extremadura
Situación Actual De La Horticultura En Las Vegas Altas Del Guadiana
La Patata En Extremadura
Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham
La Patata En Extremadura
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
El Cultivo De La Patata En El Contexto De La Agricultura Europea
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
El Cultivo De La Patata En El Contexto De La Agricultura Europea
Valoración De La Importancia De Realizar El Desayuno Y/o Almuerzo En El Balance Nutricional Del Adolescente. Estudio Navalcarnero (Madrid)
El Cultivo De La Patata En El Contexto De La Agricultura Europea
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
Análisis De La Estructura Varietal Y Aspectos Económicos De La Fruticultura Extremeña
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Análisis De La Estructura Varietal Y Aspectos Económicos De La Fruticultura Extremeña
Análisis Del Sector Del Tomate Para Industria En Extremadura
Análisis De La Estructura Varietal Y Aspectos Económicos De La Fruticultura Extremeña
Análisis Del Sector Del Tomate Para Industria En Extremadura
Olivar, Vino Y Tabaco Ante La Agenda 2000
Análisis Del Sector Del Tomate Para Industria En Extremadura
Olivar, Vino Y Tabaco Ante La Agenda 2000
La Psicología Social En La Donación Y Trasplante De Órganos: (Análisis De Las Actitudes De La Población)
Olivar, Vino Y Tabaco Ante La Agenda 2000
La Psicología Social En La Donación Y Trasplante De Órganos: (Análisis De Las Actitudes De La Población)
E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum
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