PUBLICACIÓN

Evolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe’s Milk Cheese “Torta del Casar” Maturated with Selected Protective Lactic Acid Bacteria

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Martin I.; Rodriguez A.; Garcia C.; Cordoba J.J.

2022 Foods

Food Science (Q1), Health (social science) (Q2), Health Professions (miscellaneous) (Q1), Microbiology (Q2), Plant Science (Q1)

JCR: 5.2

SJR: 0.771

CITAS

7

DOI

10.3390/foods11172658

EID

2-s2.0-85137822186

EISSN

2304-8158

AUTORES DE LA UEX

Juan José Córdoba Ramos
Alicia Rodríguez Jiménez

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Efecto De "debaryomyces Hansenii" En El Crecimiento Y Expresión De Genes De Virulencia De "listeria Monocytogenes En Jamón Curado Loncheado
Effect Of Cured Meat Product Ingredients On The Penicillium Verrucosum Growth And Ochratoxin A Production
Efecto De "debaryomyces Hansenii" En El Crecimiento Y Expresión De Genes De Virulencia De "listeria Monocytogenes En Jamón Curado Loncheado
Selección De Bacterias Ácido Lácticas Con Actividad Anti-"listeria Monocytogenes" En Alimentos Madurados Tradicionales
Efecto De "debaryomyces Hansenii" En El Crecimiento Y Expresión De Genes De Virulencia De "listeria Monocytogenes En Jamón Curado Loncheado
Selección De Bacterias Ácido Lácticas Con Actividad Anti-"listeria Monocytogenes" En Alimentos Madurados Tradicionales
Immune-Spaying As An Alternative To Surgical Spaying In Iberian X Duroc Females: Effect On The Sensory Traits And Volatile Organic Compound Profile Of Dry-Cured Shoulders And Dry-Cured Loins
Selección De Bacterias Ácido Lácticas Con Actividad Anti-"listeria Monocytogenes" En Alimentos Madurados Tradicionales
Immune-Spaying As An Alternative To Surgical Spaying In Iberian X Duroc Females: Effect On The Sensory Traits And Volatile Organic Compound Profile Of Dry-Cured Shoulders And Dry-Cured Loins
Sensitive Determination Of Cyclopiazonic Acid In Dry-Cured Ham Using A Quechers Method And Uhplc–ms/ms
Immune-Spaying As An Alternative To Surgical Spaying In Iberian X Duroc Females: Effect On The Sensory Traits And Volatile Organic Compound Profile Of Dry-Cured Shoulders And Dry-Cured Loins
Sensitive Determination Of Cyclopiazonic Acid In Dry-Cured Ham Using A Quechers Method And Uhplc–ms/ms
Potential Of Yeasts Isolated From Dry-Cured Ham To Control Ochratoxin A Production In Meat Models
Sensitive Determination Of Cyclopiazonic Acid In Dry-Cured Ham Using A Quechers Method And Uhplc–ms/ms
Potential Of Yeasts Isolated From Dry-Cured Ham To Control Ochratoxin A Production In Meat Models
Inhibitory Effect Of Pgafp And Protective Cultures On Aspergillus Parasiticus Growth And Aflatoxins Production On Dry-Fermented Sausage And Cheese
Potential Of Yeasts Isolated From Dry-Cured Ham To Control Ochratoxin A Production In Meat Models
Inhibitory Effect Of Pgafp And Protective Cultures On Aspergillus Parasiticus Growth And Aflatoxins Production On Dry-Fermented Sausage And Cheese
Detection Of Changes In Mould Cell Wall Stress-Related Gene Expression By A Novel Reverse Transcription Real-Time Pcr Method
Inhibitory Effect Of Pgafp And Protective Cultures On Aspergillus Parasiticus Growth And Aflatoxins Production On Dry-Fermented Sausage And Cheese
Detection Of Changes In Mould Cell Wall Stress-Related Gene Expression By A Novel Reverse Transcription Real-Time Pcr Method
Gene Expression Analysis As A Method To Predict Ota Accumulation In Dry-Cured Meat Products
Detection Of Changes In Mould Cell Wall Stress-Related Gene Expression By A Novel Reverse Transcription Real-Time Pcr Method
Gene Expression Analysis As A Method To Predict Ota Accumulation In Dry-Cured Meat Products
Gene Expression Analysis To Predict Aflatoxins B1 And G1 Contamination In Some Plant Origin Foods
Gene Expression Analysis As A Method To Predict Ota Accumulation In Dry-Cured Meat Products
Gene Expression Analysis To Predict Aflatoxins B1 And G1 Contamination In Some Plant Origin Foods
Effect Of Potassium Sorbate (E-202) And The Antifungal Pgafp Protein On Aspergillus Carbonarius Growth And Ochratoxin A Production In Raisin Simulating Media
Gene Expression Analysis To Predict Aflatoxins B1 And G1 Contamination In Some Plant Origin Foods
Effect Of Potassium Sorbate (E-202) And The Antifungal Pgafp Protein On Aspergillus Carbonarius Growth And Ochratoxin A Production In Raisin Simulating Media
Influence Of Ochratoxin A On Adaptation Of Penicillium Nordicum On A Nacl-Rich Dry-Cured Ham-Based Medium
Effect Of Potassium Sorbate (E-202) And The Antifungal Pgafp Protein On Aspergillus Carbonarius Growth And Ochratoxin A Production In Raisin Simulating Media
Influence Of Ochratoxin A On Adaptation Of Penicillium Nordicum On A Nacl-Rich Dry-Cured Ham-Based Medium
Gene Expression Studies Of Reference Genes For Quantitative Real-Time Pcr: An Overview In Insects
Influence Of Ochratoxin A On Adaptation Of Penicillium Nordicum On A Nacl-Rich Dry-Cured Ham-Based Medium
Gene Expression Studies Of Reference Genes For Quantitative Real-Time Pcr: An Overview In Insects
Carbon Dioxide Mediates The Response To Temperature And Water Activity Levels In Aspergillus Flavus During Infection Of Maize Kernels
Gene Expression Studies Of Reference Genes For Quantitative Real-Time Pcr: An Overview In Insects
Carbon Dioxide Mediates The Response To Temperature And Water Activity Levels In Aspergillus Flavus During Infection Of Maize Kernels
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Carbon Dioxide Mediates The Response To Temperature And Water Activity Levels In Aspergillus Flavus During Infection Of Maize Kernels
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Selection Of Reference Genes To Quantify Relative Expression Of Ochratoxin A-Related Genes By Penicillium Nordicum In Dry-Cured Ham
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Selection Of Reference Genes To Quantify Relative Expression Of Ochratoxin A-Related Genes By Penicillium Nordicum In Dry-Cured Ham
The Influence Of Ecophysiological Factors On Growth, Aflr Gene Expression And Aflatoxin B1 Production By A Type Strain Of Aspergillus Flavus
Selection Of Reference Genes To Quantify Relative Expression Of Ochratoxin A-Related Genes By Penicillium Nordicum In Dry-Cured Ham
The Influence Of Ecophysiological Factors On Growth, Aflr Gene Expression And Aflatoxin B1 Production By A Type Strain Of Aspergillus Flavus
Evaluation Of Different Rna Extraction Methods Of Filamentous Fungi In Various Food Matrices
The Influence Of Ecophysiological Factors On Growth, Aflr Gene Expression And Aflatoxin B1 Production By A Type Strain Of Aspergillus Flavus
Evaluation Of Different Rna Extraction Methods Of Filamentous Fungi In Various Food Matrices
Candida
Evaluation Of Different Rna Extraction Methods Of Filamentous Fungi In Various Food Matrices
Candida
Staphylococcus
Candida
Staphylococcus
Clostridium
Staphylococcus
Clostridium
Alternaria
Clostridium
Alternaria
Real-Time Pcr For The Detection Of Pathogens In Meat And Meat Products
Alternaria
Real-Time Pcr For The Detection Of Pathogens In Meat And Meat Products
Targeting Other Mycotoxin Biosynthetic Genes
Real-Time Pcr For The Detection Of Pathogens In Meat And Meat Products
Targeting Other Mycotoxin Biosynthetic Genes
Multiplex Detection Of Toxigenic Penicillium Species
Targeting Other Mycotoxin Biosynthetic Genes
Multiplex Detection Of Toxigenic Penicillium Species
Influencia De Las Condiciones Ecológicas Sobre El Crecimiento Y Producción De Aflatoxinas De Aspergillus En Sistemas Modelos Cárnicos
Multiplex Detection Of Toxigenic Penicillium Species
Influencia De Las Condiciones Ecológicas Sobre El Crecimiento Y Producción De Aflatoxinas De Aspergillus En Sistemas Modelos Cárnicos
Productos Cárnicos Seguros, Nutritivos Y Saludables: Red De Excelencia Consolider Procarse : Cáceres, 4-5 De Octubre De 2017
Influencia De Las Condiciones Ecológicas Sobre El Crecimiento Y Producción De Aflatoxinas De Aspergillus En Sistemas Modelos Cárnicos
Productos Cárnicos Seguros, Nutritivos Y Saludables: Red De Excelencia Consolider Procarse : Cáceres, 4-5 De Octubre De 2017
Ochratoxin A And Aflatoxins B1, B2, G1, G2 In Grape Juice: Simultaneous Adsorption With Activated Carbon
Productos Cárnicos Seguros, Nutritivos Y Saludables: Red De Excelencia Consolider Procarse : Cáceres, 4-5 De Octubre De 2017
Ochratoxin A And Aflatoxins B1, B2, G1, G2 In Grape Juice: Simultaneous Adsorption With Activated Carbon
Gene Expression As A Good Indicator Of Aflatoxin Contamination In Dry-Cured Ham
Ochratoxin A And Aflatoxins B1, B2, G1, G2 In Grape Juice: Simultaneous Adsorption With Activated Carbon
Gene Expression As A Good Indicator Of Aflatoxin Contamination In Dry-Cured Ham
Biocontrol Of Mycotoxins: Dynamics And Mechanisms Of Action
Gene Expression As A Good Indicator Of Aflatoxin Contamination In Dry-Cured Ham
Biocontrol Of Mycotoxins: Dynamics And Mechanisms Of Action
Interactions Between Water Activity And Temperature On The Aspergillus Flavus Transcriptome And Aflatoxin B1 Production
Biocontrol Of Mycotoxins: Dynamics And Mechanisms Of Action
Interactions Between Water Activity And Temperature On The Aspergillus Flavus Transcriptome And Aflatoxin B1 Production
Climate Change, Food Security And Mycotoxins: Do We Know Enough?
Interactions Between Water Activity And Temperature On The Aspergillus Flavus Transcriptome And Aflatoxin B1 Production
Climate Change, Food Security And Mycotoxins: Do We Know Enough?
Efficacy Of Fungal And Bacterial Antagonists For Controlling Growth, Fum1 Gene Expression And Fumonisin B1 Production By Fusarium Verticillioides On Maize Cobs Of Different Ripening Stages
Climate Change, Food Security And Mycotoxins: Do We Know Enough?
Efficacy Of Fungal And Bacterial Antagonists For Controlling Growth, Fum1 Gene Expression And Fumonisin B1 Production By Fusarium Verticillioides On Maize Cobs Of Different Ripening Stages
Aspergillus Westerdijkiae As A Major Ochratoxin A Risk In Dry-Cured Ham Based-Media
Efficacy Of Fungal And Bacterial Antagonists For Controlling Growth, Fum1 Gene Expression And Fumonisin B1 Production By Fusarium Verticillioides On Maize Cobs Of Different Ripening Stages
Aspergillus Westerdijkiae As A Major Ochratoxin A Risk In Dry-Cured Ham Based-Media
Higiene Y Seguridad Alimentaria
Aspergillus Westerdijkiae As A Major Ochratoxin A Risk In Dry-Cured Ham Based-Media
Higiene Y Seguridad Alimentaria
Uso De Cultivos Protectores En Productos Cárnicos
Higiene Y Seguridad Alimentaria
Uso De Cultivos Protectores En Productos Cárnicos
Evaluación De La Supervivencia De "listeria Monocytogenes" En Jamón Curado Mediante El Análisis De La Expresión Génica
Uso De Cultivos Protectores En Productos Cárnicos
Evaluación De La Supervivencia De "listeria Monocytogenes" En Jamón Curado Mediante El Análisis De La Expresión Génica
Effect Of Temperature And Water Activity On Growth And Aflatoxin Production By Aspergillus Flavus And Aspergillus Parasiticus On Cured Meat Model Systems
Evaluación De La Supervivencia De "listeria Monocytogenes" En Jamón Curado Mediante El Análisis De La Expresión Génica
Effect Of Temperature And Water Activity On Growth And Aflatoxin Production By Aspergillus Flavus And Aspergillus Parasiticus On Cured Meat Model Systems
Identification And Control Of Moulds Responsible For Black Spot Spoilage In Dry-Cured Ham
Effect Of Temperature And Water Activity On Growth And Aflatoxin Production By Aspergillus Flavus And Aspergillus Parasiticus On Cured Meat Model Systems
Identification And Control Of Moulds Responsible For Black Spot Spoilage In Dry-Cured Ham
Development Of A Hog-Based Real-Time Pcr Method To Detect Stress Response Changes In Mycotoxigenic Moulds
Identification And Control Of Moulds Responsible For Black Spot Spoilage In Dry-Cured Ham
Development Of A Hog-Based Real-Time Pcr Method To Detect Stress Response Changes In Mycotoxigenic Moulds
Evaluation Of The Risk Of Fungal Spoilage When Substituting Sucrose With Commercial Purified Stevia Glycosides In Sweetened Bakery Products
Development Of A Hog-Based Real-Time Pcr Method To Detect Stress Response Changes In Mycotoxigenic Moulds
Evaluation Of The Risk Of Fungal Spoilage When Substituting Sucrose With Commercial Purified Stevia Glycosides In Sweetened Bakery Products
Impact Of Bacterial Biocontrol Agents On Aflatoxin Biosynthetic Genes, Afld And Aflr Expression, And Phenotypic Aflatoxin B1 Production By Aspergillus Flavus Under Different Environmental And Nutritional Regimes
Evaluation Of The Risk Of Fungal Spoilage When Substituting Sucrose With Commercial Purified Stevia Glycosides In Sweetened Bakery Products
Impact Of Bacterial Biocontrol Agents On Aflatoxin Biosynthetic Genes, Afld And Aflr Expression, And Phenotypic Aflatoxin B1 Production By Aspergillus Flavus Under Different Environmental And Nutritional Regimes
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Impact Of Bacterial Biocontrol Agents On Aflatoxin Biosynthetic Genes, Afld And Aflr Expression, And Phenotypic Aflatoxin B1 Production By Aspergillus Flavus Under Different Environmental And Nutritional Regimes
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Development Of An Efficient Real-Time Pcr Assay To Quantify Enterotoxin-Producing Staphylococci In Meat Products
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Development Of An Efficient Real-Time Pcr Assay To Quantify Enterotoxin-Producing Staphylococci In Meat Products
Desarrollo De Métodos De Rt-Qpcr Para La Detección De Mohos Viables Productores De Ota En Derivados Cárnicos Curado-Madurados
Development Of An Efficient Real-Time Pcr Assay To Quantify Enterotoxin-Producing Staphylococci In Meat Products
Desarrollo De Métodos De Rt-Qpcr Para La Detección De Mohos Viables Productores De Ota En Derivados Cárnicos Curado-Madurados
Abatement Of Ochratoxin A From Contaminated Wine And Grape Juice By Activated Carbon Adsorption
Desarrollo De Métodos De Rt-Qpcr Para La Detección De Mohos Viables Productores De Ota En Derivados Cárnicos Curado-Madurados
Abatement Of Ochratoxin A From Contaminated Wine And Grape Juice By Activated Carbon Adsorption
Sift-Ms Analysis Of Iberian Hams From Pigs Reared Under Different Conditions
Abatement Of Ochratoxin A From Contaminated Wine And Grape Juice By Activated Carbon Adsorption
Sift-Ms Analysis Of Iberian Hams From Pigs Reared Under Different Conditions
Immune-Spaying As An Alternative To Surgical Spaying In Iberian × Duroc Females: Effect On The Voc Profile Of Dry-Cured Shoulders And Dry-Cured Loins As Detected By Ptr-Tof-Ms
Sift-Ms Analysis Of Iberian Hams From Pigs Reared Under Different Conditions
Immune-Spaying As An Alternative To Surgical Spaying In Iberian × Duroc Females: Effect On The Voc Profile Of Dry-Cured Shoulders And Dry-Cured Loins As Detected By Ptr-Tof-Ms
Immune-Spaying As An Alternative To Surgical Spaying In Iberian×duroc Females: Effect On Quality Characteristics And Fatty Acid Profile In Dry-Cured Shoulders And Loins
Immune-Spaying As An Alternative To Surgical Spaying In Iberian × Duroc Females: Effect On The Voc Profile Of Dry-Cured Shoulders And Dry-Cured Loins As Detected By Ptr-Tof-Ms
Immune-Spaying As An Alternative To Surgical Spaying In Iberian×duroc Females: Effect On Quality Characteristics And Fatty Acid Profile In Dry-Cured Shoulders And Loins
Immune-Spaying As An Alternative To Surgical Spaying In Iberian×duroc Females: Effect On Carcass Traits And Meat Quality Characteristics
Immune-Spaying As An Alternative To Surgical Spaying In Iberian×duroc Females: Effect On Quality Characteristics And Fatty Acid Profile In Dry-Cured Shoulders And Loins
Immune-Spaying As An Alternative To Surgical Spaying In Iberian×duroc Females: Effect On Carcass Traits And Meat Quality Characteristics
Detection Of Filamentous Fungi In Foods
Immune-Spaying As An Alternative To Surgical Spaying In Iberian×duroc Females: Effect On Carcass Traits And Meat Quality Characteristics
Detection Of Filamentous Fungi In Foods
Quantification Of Penicillium Nalgiovense On Dry-Cured Sausage ‘salchichón’ Using A Sybr Green-Based Real-Time Pcr
Detection Of Filamentous Fungi In Foods
Quantification Of Penicillium Nalgiovense On Dry-Cured Sausage ‘salchichón’ Using A Sybr Green-Based Real-Time Pcr
Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process
Quantification Of Penicillium Nalgiovense On Dry-Cured Sausage ‘salchichón’ Using A Sybr Green-Based Real-Time Pcr
Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process
Relationship Between Ecophysiological Factors, Growth And Ochratoxin A Contamination Of Dry-Cured Sausage Based Matrices
Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process
Relationship Between Ecophysiological Factors, Growth And Ochratoxin A Contamination Of Dry-Cured Sausage Based Matrices
Characterisation And Detection Of Spoilage Mould Responsible For Black Spot In Dry-Cured Fermented Sausages
Relationship Between Ecophysiological Factors, Growth And Ochratoxin A Contamination Of Dry-Cured Sausage Based Matrices
Characterisation And Detection Of Spoilage Mould Responsible For Black Spot In Dry-Cured Fermented Sausages
Design Of Primers And Probes For Quantitative Real-Time Pcr Methods
Characterisation And Detection Of Spoilage Mould Responsible For Black Spot In Dry-Cured Fermented Sausages
Design Of Primers And Probes For Quantitative Real-Time Pcr Methods
Climate Change And Mycotoxigenic Fungi: Impacts On Mycotoxin Production
Design Of Primers And Probes For Quantitative Real-Time Pcr Methods
Climate Change And Mycotoxigenic Fungi: Impacts On Mycotoxin Production
Impacts Of Environmental Stress On Growth, Secondary Metabolite Biosynthetic Gene Clusters And Metabolite Production Of Xerotolerant/xerophilic Fungi
Climate Change And Mycotoxigenic Fungi: Impacts On Mycotoxin Production
Impacts Of Environmental Stress On Growth, Secondary Metabolite Biosynthetic Gene Clusters And Metabolite Production Of Xerotolerant/xerophilic Fungi
Changes In Environmental Factors Driven By Climate Change: Effects On The Ecophysiology Of Mycotoxigenic Fungi
Impacts Of Environmental Stress On Growth, Secondary Metabolite Biosynthetic Gene Clusters And Metabolite Production Of Xerotolerant/xerophilic Fungi
Changes In Environmental Factors Driven By Climate Change: Effects On The Ecophysiology Of Mycotoxigenic Fungi
Climate Change Factors And Aspergillus Flavus: Effects On Gene Expression, Growth And Aflatoxin Production
Changes In Environmental Factors Driven By Climate Change: Effects On The Ecophysiology Of Mycotoxigenic Fungi
Climate Change Factors And Aspergillus Flavus: Effects On Gene Expression, Growth And Aflatoxin Production
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Escherichia Coli O157:h7 Viables En Productos Cárnicos
Climate Change Factors And Aspergillus Flavus: Effects On Gene Expression, Growth And Aflatoxin Production
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Escherichia Coli O157:h7 Viables En Productos Cárnicos
Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Escherichia Coli O157:h7 Viables En Productos Cárnicos
Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo
Fundamental Study On The Thermal Regeneration Stages Of Exhausted Activated Carbons: Kinetics
Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo
Fundamental Study On The Thermal Regeneration Stages Of Exhausted Activated Carbons: Kinetics
Clostridium (C. Botulinum And C. Perfringens)
Fundamental Study On The Thermal Regeneration Stages Of Exhausted Activated Carbons: Kinetics
Clostridium (C. Botulinum And C. Perfringens)
T-2, Ht-2, And Diacetoxyscirpenol Toxins From Fusarium
Clostridium (C. Botulinum And C. Perfringens)
T-2, Ht-2, And Diacetoxyscirpenol Toxins From Fusarium
Amino Acid And Nucleotide Contents And Sensory Traits Of Dry-Cured Products From Pigs With Different Genotypes
T-2, Ht-2, And Diacetoxyscirpenol Toxins From Fusarium
Amino Acid And Nucleotide Contents And Sensory Traits Of Dry-Cured Products From Pigs With Different Genotypes
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
Amino Acid And Nucleotide Contents And Sensory Traits Of Dry-Cured Products From Pigs With Different Genotypes
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
Inhibition Of Ochratoxigenic Moulds By Debaryomyces Hansenii Strains For Biopreservation Of Dry-Cured Meat Products
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
Inhibition Of Ochratoxigenic Moulds By Debaryomyces Hansenii Strains For Biopreservation Of Dry-Cured Meat Products
Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods
Inhibition Of Ochratoxigenic Moulds By Debaryomyces Hansenii Strains For Biopreservation Of Dry-Cured Meat Products
Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
The Influence Of Salt (Nacl) On Ochratoxin A Biosynthetic Genes, Growth And Ochratoxin A Production By Three Strains Of Penicillium Nordicum On A Dry-Cured Ham-Based Medium
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
The Influence Of Salt (Nacl) On Ochratoxin A Biosynthetic Genes, Growth And Ochratoxin A Production By Three Strains Of Penicillium Nordicum On A Dry-Cured Ham-Based Medium
Effect Of Climate Change On Aspergillus Flavus And Aflatoxin B1 Production
The Influence Of Salt (Nacl) On Ochratoxin A Biosynthetic Genes, Growth And Ochratoxin A Production By Three Strains Of Penicillium Nordicum On A Dry-Cured Ham-Based Medium
Effect Of Climate Change On Aspergillus Flavus And Aflatoxin B1 Production
Diversity And Distribution Of Listeria Monocytogenes In Meat Processing Plants
Effect Of Climate Change On Aspergillus Flavus And Aflatoxin B1 Production
Diversity And Distribution Of Listeria Monocytogenes In Meat Processing Plants
Quantification Of Viable Escherichia Coli O157: H7 In Meat Products By Duplex Real-Time Pcr Assays
Diversity And Distribution Of Listeria Monocytogenes In Meat Processing Plants
Quantification Of Viable Escherichia Coli O157: H7 In Meat Products By Duplex Real-Time Pcr Assays
Cuantificación De La Expresión Génica De Mohos Productores De Ota En Productos Cárnicos Crudos-Curados Mediante Pcr En Tiempo Real
Quantification Of Viable Escherichia Coli O157: H7 In Meat Products By Duplex Real-Time Pcr Assays
Cuantificación De La Expresión Génica De Mohos Productores De Ota En Productos Cárnicos Crudos-Curados Mediante Pcr En Tiempo Real
Evaluación De La Producción De Ocratoxina A Por P. Nordicum Y P. Verrucosum En Diferentes Condiciones Ambientales
Cuantificación De La Expresión Génica De Mohos Productores De Ota En Productos Cárnicos Crudos-Curados Mediante Pcr En Tiempo Real
Evaluación De La Producción De Ocratoxina A Por P. Nordicum Y P. Verrucosum En Diferentes Condiciones Ambientales
Implementation Of Multivariate Techniques For The Selection Of Volatile Compounds As Indicators Of Sensory Quality Of Raw Beef
Evaluación De La Producción De Ocratoxina A Por P. Nordicum Y P. Verrucosum En Diferentes Condiciones Ambientales
Implementation Of Multivariate Techniques For The Selection Of Volatile Compounds As Indicators Of Sensory Quality Of Raw Beef
Análisis De Rentabilidad En Explotaciones De Ovino De Carne
Implementation Of Multivariate Techniques For The Selection Of Volatile Compounds As Indicators Of Sensory Quality Of Raw Beef
Análisis De Rentabilidad En Explotaciones De Ovino De Carne
Surface Free Energy Analysis Of Adsorbents Used For Radioiodine Adsorption
Análisis De Rentabilidad En Explotaciones De Ovino De Carne
Surface Free Energy Analysis Of Adsorbents Used For Radioiodine Adsorption
Effect Of Igf-Ii Genotype And Pig Rearing System On The Final Characteristics Of Dry-Cured Iberian Hams
Surface Free Energy Analysis Of Adsorbents Used For Radioiodine Adsorption
Effect Of Igf-Ii Genotype And Pig Rearing System On The Final Characteristics Of Dry-Cured Iberian Hams
Study Of The Volatile Compounds And Odor-Active Compounds Of Dry-Cured Iberian Ham Extracted By Spme
Effect Of Igf-Ii Genotype And Pig Rearing System On The Final Characteristics Of Dry-Cured Iberian Hams
Study Of The Volatile Compounds And Odor-Active Compounds Of Dry-Cured Iberian Ham Extracted By Spme
Quality Of Dry-Cured Ham Compared With Quality Of Dry-Cured Shoulder
Study Of The Volatile Compounds And Odor-Active Compounds Of Dry-Cured Iberian Ham Extracted By Spme
Quality Of Dry-Cured Ham Compared With Quality Of Dry-Cured Shoulder
Influence Of Temperature And Substrate Conditions On The Omt-1 Gene Expression Of Aspergillus Parasiticus In Relation To Its Aflatoxin Production
Quality Of Dry-Cured Ham Compared With Quality Of Dry-Cured Shoulder
Influence Of Temperature And Substrate Conditions On The Omt-1 Gene Expression Of Aspergillus Parasiticus In Relation To Its Aflatoxin Production
Development Of A Multiplex Pcr Method For The Detection Of Patulin-, Ochratoxin A- And Aflatoxin-Producing Moulds In Foods
Influence Of Temperature And Substrate Conditions On The Omt-1 Gene Expression Of Aspergillus Parasiticus In Relation To Its Aflatoxin Production
Development Of A Multiplex Pcr Method For The Detection Of Patulin-, Ochratoxin A- And Aflatoxin-Producing Moulds In Foods
Effect Of Penicillium Nalgiovense As Protective Culture In Processing Of Dry-Fermented Sausage Salchichón
Development Of A Multiplex Pcr Method For The Detection Of Patulin-, Ochratoxin A- And Aflatoxin-Producing Moulds In Foods
Effect Of Penicillium Nalgiovense As Protective Culture In Processing Of Dry-Fermented Sausage Salchichón
Mycotoxigenic Fungi And Mycotoxins Associated With Stored Maize From Different Regions Of Lesotho
Effect Of Penicillium Nalgiovense As Protective Culture In Processing Of Dry-Fermented Sausage Salchichón
Mycotoxigenic Fungi And Mycotoxins Associated With Stored Maize From Different Regions Of Lesotho
Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products
Mycotoxigenic Fungi And Mycotoxins Associated With Stored Maize From Different Regions Of Lesotho
Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products
Caracterización Físico-Química Y Sensorial De Productos Cárnicos Asociados A La D.o.p. Jamón De Teruel
Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products
Caracterización Físico-Química Y Sensorial De Productos Cárnicos Asociados A La D.o.p. Jamón De Teruel
Desarrollo De Métodos Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Micotoxinas En Productos Cárnicos Madurados
Caracterización Físico-Química Y Sensorial De Productos Cárnicos Asociados A La D.o.p. Jamón De Teruel
Desarrollo De Métodos Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Micotoxinas En Productos Cárnicos Madurados
Efecto De "penicillium Nalgiovense" Como Cultivo Protector En La Inhibición De Mohos Toxigénicos En Embutidos Crudos-Curados
Desarrollo De Métodos Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Micotoxinas En Productos Cárnicos Madurados
Efecto De "penicillium Nalgiovense" Como Cultivo Protector En La Inhibición De Mohos Toxigénicos En Embutidos Crudos-Curados
Detección De Mohos Toxigénicos En Alimentos
Efecto De "penicillium Nalgiovense" Como Cultivo Protector En La Inhibición De Mohos Toxigénicos En Embutidos Crudos-Curados
Detección De Mohos Toxigénicos En Alimentos
Cuantificación De Células Viables De "escherichia Coli" O157:h7 En Productos Cárnicos Listos Para El Consumo Mediante Pcr Múltiple En Tiempo Real
Detección De Mohos Toxigénicos En Alimentos
Cuantificación De Células Viables De "escherichia Coli" O157:h7 En Productos Cárnicos Listos Para El Consumo Mediante Pcr Múltiple En Tiempo Real
Study Of The Contributions Of Non-Specific And Specific Interactions During Fluoxetine Adsorption Onto Activated Carbons
Cuantificación De Células Viables De "escherichia Coli" O157:h7 En Productos Cárnicos Listos Para El Consumo Mediante Pcr Múltiple En Tiempo Real
Study Of The Contributions Of Non-Specific And Specific Interactions During Fluoxetine Adsorption Onto Activated Carbons
Effect Of Igf-Ii (Insulin-Like Growth Factor-Ii) Genotype On The Quality Of Dry-Cured Hams And Shoulders
Study Of The Contributions Of Non-Specific And Specific Interactions During Fluoxetine Adsorption Onto Activated Carbons
Effect Of Igf-Ii (Insulin-Like Growth Factor-Ii) Genotype On The Quality Of Dry-Cured Hams And Shoulders
The Effects Of Two Alleles Of Igf2 On Fat Content In Pig Carcasses And Pork
Effect Of Igf-Ii (Insulin-Like Growth Factor-Ii) Genotype On The Quality Of Dry-Cured Hams And Shoulders
The Effects Of Two Alleles Of Igf2 On Fat Content In Pig Carcasses And Pork
Development Of A Rapid Procedure Of Real-Time Pcr To Detect Listeria Monocytogenes In Cheese
The Effects Of Two Alleles Of Igf2 On Fat Content In Pig Carcasses And Pork
Development Of A Rapid Procedure Of Real-Time Pcr To Detect Listeria Monocytogenes In Cheese
Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage
Development Of A Rapid Procedure Of Real-Time Pcr To Detect Listeria Monocytogenes In Cheese
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
Development Of A Protocol For Efficient Dna Extraction Of Patulin-Producing Molds From Food For Sensitive Detection By Pcr
Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr
Development Of A Protocol For Efficient Dna Extraction Of Patulin-Producing Molds From Food For Sensitive Detection By Pcr
Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods
Development Of A Protocol For Efficient Dna Extraction Of Patulin-Producing Molds From Food For Sensitive Detection By Pcr
Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods
A Comparative Study Of Dna Extraction Methods To Be Used In Real-Time Pcr Based Quantification Of Ochratoxin A-Producing Molds In Food Products
Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods
A Comparative Study Of Dna Extraction Methods To Be Used In Real-Time Pcr Based Quantification Of Ochratoxin A-Producing Molds In Food Products
Pcr To Detect Patulin Producing Moulds Validated In Foods
A Comparative Study Of Dna Extraction Methods To Be Used In Real-Time Pcr Based Quantification Of Ochratoxin A-Producing Molds In Food Products
Pcr To Detect Patulin Producing Moulds Validated In Foods
Tri12 Based Quantitative Real-Time Pcr Assays Reveal The Distribution Of Trichothecene Genotypes Of F. Graminearum And F. Culmorum Isolates In Danish Small Grain Cereals
Pcr To Detect Patulin Producing Moulds Validated In Foods
Tri12 Based Quantitative Real-Time Pcr Assays Reveal The Distribution Of Trichothecene Genotypes Of F. Graminearum And F. Culmorum Isolates In Danish Small Grain Cereals
Development Of A Multiplex Real-Time Pcr To Quantify Aflatoxin, Ochratoxin A And Patulin Producing Molds In Foods
Tri12 Based Quantitative Real-Time Pcr Assays Reveal The Distribution Of Trichothecene Genotypes Of F. Graminearum And F. Culmorum Isolates In Danish Small Grain Cereals
Development Of A Multiplex Real-Time Pcr To Quantify Aflatoxin, Ochratoxin A And Patulin Producing Molds In Foods
Duplex Real-Time Pcr Method With Internal Amplification Control For Quantification Of Verrucosidin Producing Molds In Dry-Ripened Foods
Development Of A Multiplex Real-Time Pcr To Quantify Aflatoxin, Ochratoxin A And Patulin Producing Molds In Foods
Duplex Real-Time Pcr Method With Internal Amplification Control For Quantification Of Verrucosidin Producing Molds In Dry-Ripened Foods
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
Duplex Real-Time Pcr Method With Internal Amplification Control For Quantification Of Verrucosidin Producing Molds In Dry-Ripened Foods
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
Characterization And Control Of Microbial Black Spot Spoilage In Dry-Cured Iberian Ham
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
Characterization And Control Of Microbial Black Spot Spoilage In Dry-Cured Iberian Ham
Development Of Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-Producing Molds In Foods
Characterization And Control Of Microbial Black Spot Spoilage In Dry-Cured Iberian Ham
Development Of Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-Producing Molds In Foods
Quantitative Real-Time Pcr Method With Internal Amplification Control To Quantify Cyclopiazonic Acid Producing Molds In Foods
Development Of Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-Producing Molds In Foods
Quantitative Real-Time Pcr Method With Internal Amplification Control To Quantify Cyclopiazonic Acid Producing Molds In Foods
Influencia Del Efecto Del Igf2 Sobre La Calidad De Las Paletas Curadas Obtenidas De Cerdos Controlados Por La D.o.p. Jamón De Teruel
Quantitative Real-Time Pcr Method With Internal Amplification Control To Quantify Cyclopiazonic Acid Producing Molds In Foods
Influencia Del Efecto Del Igf2 Sobre La Calidad De Las Paletas Curadas Obtenidas De Cerdos Controlados Por La D.o.p. Jamón De Teruel
Productos Cárnicos Para El Siglo Xxi: Seguros, Nutritivos Y Saludables
Influencia Del Efecto Del Igf2 Sobre La Calidad De Las Paletas Curadas Obtenidas De Cerdos Controlados Por La D.o.p. Jamón De Teruel
Productos Cárnicos Para El Siglo Xxi: Seguros, Nutritivos Y Saludables
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Aflatoxinas, Ocratoxina A Y Patulina En Productos Cárnicos
Productos Cárnicos Para El Siglo Xxi: Seguros, Nutritivos Y Saludables
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Aflatoxinas, Ocratoxina A Y Patulina En Productos Cárnicos
Pcr En Tiempo Real Para Detectar Estafilococos Enterotoxigénicos En Productos Cárnicos
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Aflatoxinas, Ocratoxina A Y Patulina En Productos Cárnicos
Pcr En Tiempo Real Para Detectar Estafilococos Enterotoxigénicos En Productos Cárnicos
Pcr En Tiempo Real Para Cuantificar Mohos Productores De Aflatoxinas En Productos Cárnicos
Pcr En Tiempo Real Para Detectar Estafilococos Enterotoxigénicos En Productos Cárnicos
Pcr En Tiempo Real Para Cuantificar Mohos Productores De Aflatoxinas En Productos Cárnicos
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Pcr En Tiempo Real Para Cuantificar Mohos Productores De Aflatoxinas En Productos Cárnicos
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes
Subproyecto Detrapat: Incidencia, Prevalencia Y Detección De Patógenos Por Técnicas Rápidas En La Industria Cárnica Y Productos Cárnicos Rte
Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes
Subproyecto Detrapat: Incidencia, Prevalencia Y Detección De Patógenos Por Técnicas Rápidas En La Industria Cárnica Y Productos Cárnicos Rte
Calidad Sensorial De Productos Cárnicos Madurados Elaborados Con Distintas Concentraciones De Nitrificantes
Subproyecto Detrapat: Incidencia, Prevalencia Y Detección De Patógenos Por Técnicas Rápidas En La Industria Cárnica Y Productos Cárnicos Rte
Calidad Sensorial De Productos Cárnicos Madurados Elaborados Con Distintas Concentraciones De Nitrificantes
Técnicas De Pcr Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Calidad Sensorial De Productos Cárnicos Madurados Elaborados Con Distintas Concentraciones De Nitrificantes
Técnicas De Pcr Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Pcr Múltiple En Tiempo Real Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Técnicas De Pcr Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Pcr Múltiple En Tiempo Real Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Desarrollo De Una Pcr Convencional Para Detectar “e. Coli” O157:h7
Pcr Múltiple En Tiempo Real Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Desarrollo De Una Pcr Convencional Para Detectar “e. Coli” O157:h7
Pcr Múltiple En Tiempo Real Para Cuantificar “e. Coli” O157:h7 En Productos Cárnicos
Desarrollo De Una Pcr Convencional Para Detectar “e. Coli” O157:h7
Pcr Múltiple En Tiempo Real Para Cuantificar “e. Coli” O157:h7 En Productos Cárnicos
Selección De Mohos Para Cultivos Iniciadores En Jamones Ibéricos “valle De Los Pedroches”
Pcr Múltiple En Tiempo Real Para Cuantificar “e. Coli” O157:h7 En Productos Cárnicos
Selección De Mohos Para Cultivos Iniciadores En Jamones Ibéricos “valle De Los Pedroches”
Rapid Characterization Of Dry Cured Ham Produced Following Different Pdos By Proton Transfer Reaction Time Of Flight Mass Spectrometry (Ptr-Tof-Ms)
Selección De Mohos Para Cultivos Iniciadores En Jamones Ibéricos “valle De Los Pedroches”
Rapid Characterization Of Dry Cured Ham Produced Following Different Pdos By Proton Transfer Reaction Time Of Flight Mass Spectrometry (Ptr-Tof-Ms)
A New Method To Analyse Odour Strength In A Meat Product By Using A Dynamic Dilution Olfactometer
Rapid Characterization Of Dry Cured Ham Produced Following Different Pdos By Proton Transfer Reaction Time Of Flight Mass Spectrometry (Ptr-Tof-Ms)
A New Method To Analyse Odour Strength In A Meat Product By Using A Dynamic Dilution Olfactometer
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
A New Method To Analyse Odour Strength In A Meat Product By Using A Dynamic Dilution Olfactometer
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Development Of A Pcr Protocol To Detect Patulin Producing Moulds In Food Products
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Development Of A Pcr Protocol To Detect Patulin Producing Moulds In Food Products
Quantification Of Ochratoxin A-Producing Molds In Food Products By Sybr Green And Taqman Real-Time Pcr Methods
Development Of A Pcr Protocol To Detect Patulin Producing Moulds In Food Products
Quantification Of Ochratoxin A-Producing Molds In Food Products By Sybr Green And Taqman Real-Time Pcr Methods
Development Of Real-Time Pcr Methods To Quantify Patulin-Producing Molds In Food Products
Quantification Of Ochratoxin A-Producing Molds In Food Products By Sybr Green And Taqman Real-Time Pcr Methods
Development Of Real-Time Pcr Methods To Quantify Patulin-Producing Molds In Food Products
Development Of Pcr Assays For Detection Of Escherichia Coli O157:h7 In Meat Products
Development Of Real-Time Pcr Methods To Quantify Patulin-Producing Molds In Food Products
Development Of Pcr Assays For Detection Of Escherichia Coli O157:h7 In Meat Products
Design Of A Method To Evaluate Yeasts To Be Used As Starter Cultures In Dry-Cured Meat Products
Development Of Pcr Assays For Detection Of Escherichia Coli O157:h7 In Meat Products
Design Of A Method To Evaluate Yeasts To Be Used As Starter Cultures In Dry-Cured Meat Products
Clostridium
Design Of A Method To Evaluate Yeasts To Be Used As Starter Cultures In Dry-Cured Meat Products
Clostridium
Caracterización De La Carne De La Igp Ternera De Extremadura
Clostridium
Caracterización De La Carne De La Igp Ternera De Extremadura
Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham
Caracterización De La Carne De La Igp Ternera De Extremadura
Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham
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
Efficiency Of Mitochondrial Dna Restriction Analysis And Rapd-Pcr To Characterize Yeasts Growing On Dry-Cured Iberian Ham At The Different Geographic Areas Of Ripening
Effect Of Selected Strains Of Debaryomyces Hansenii On The Volatile Compound Production Of Dry Fermented Sausage Salchichón
Efficiency Of Mitochondrial Dna Restriction Analysis And Rapd-Pcr To Characterize Yeasts Growing On Dry-Cured Iberian Ham At The Different Geographic Areas Of Ripening
Población De Levaduras De Jamón Ibérico:: Caracterización, Distribución E Influencia En El Aroma
Efficiency Of Mitochondrial Dna Restriction Analysis And Rapd-Pcr To Characterize Yeasts Growing On Dry-Cured Iberian Ham At The Different Geographic Areas Of Ripening
Población De Levaduras De Jamón Ibérico:: Caracterización, Distribución E Influencia En El Aroma
Influencia De Las Condiciones Higiénicas De Elaboración Sobre La Putrefacción Profunda O "cala" Del Jamón Curado
Población De Levaduras De Jamón Ibérico:: Caracterización, Distribución E Influencia En El Aroma
Influencia De Las Condiciones Higiénicas De Elaboración Sobre La Putrefacción Profunda O "cala" Del Jamón Curado
Changes In Spme-Extracted Volatile Compounds From Iberian Ham During Ripening
Influencia De Las Condiciones Higiénicas De Elaboración Sobre La Putrefacción Profunda O "cala" Del Jamón Curado
Changes In Spme-Extracted Volatile Compounds From Iberian Ham During Ripening
Differentiation Of Yeasts Growing On Dry-Cured Iberian Ham By Mitochondrial Dna Restriction Analysis, Rapd-Pcr And Their Volatile Compounds Production
Changes In Spme-Extracted Volatile Compounds From Iberian Ham During Ripening
Differentiation Of Yeasts Growing On Dry-Cured Iberian Ham By Mitochondrial Dna Restriction Analysis, Rapd-Pcr And Their Volatile Compounds Production
Evaluation And Selection Of Yeasts Isolated From Dry-Cured Iberian Ham By Their Volatile Compound Production
Differentiation Of Yeasts Growing On Dry-Cured Iberian Ham By Mitochondrial Dna Restriction Analysis, Rapd-Pcr And Their Volatile Compounds Production
Evaluation And Selection Of Yeasts Isolated From Dry-Cured Iberian Ham By Their Volatile Compound Production
Debaryomyces
Evaluation And Selection Of Yeasts Isolated From Dry-Cured Iberian Ham By Their Volatile Compound Production
Debaryomyces
Effect Of The Iberian Pig Line On Dry-Cured Ham Characteristics
Debaryomyces
Effect Of The Iberian Pig Line On Dry-Cured Ham Characteristics
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Effect Of The Iberian Pig Line On Dry-Cured Ham Characteristics
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
Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers
Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
Estudio De La Incidencia De Los Nuevos Alimentos Para Animales En La Calidad Sensorial Del Jamón Ibérico
Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
Estudio De La Incidencia De Los Nuevos Alimentos Para Animales En La Calidad Sensorial Del Jamón Ibérico
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
Estudio De La Incidencia De Los Nuevos Alimentos Para Animales En La Calidad Sensorial Del Jamón Ibérico
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
Extensive Feeding Versus Oleic Acid And Tocopherol Enriched Mixed Diets For The Production Of Iberian Dry-Cured Hams: Effect On Chemical Composition, Oxidative Status And Sensory Traits
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
Extensive Feeding Versus Oleic Acid And Tocopherol Enriched Mixed Diets For The Production Of Iberian Dry-Cured Hams: Effect On Chemical Composition, Oxidative Status And Sensory Traits
Effect Of Sampling Conditions On The Odour-Active Compounds Of Iberian Ham
Extensive Feeding Versus Oleic Acid And Tocopherol Enriched Mixed Diets For The Production Of Iberian Dry-Cured Hams: Effect On Chemical Composition, Oxidative Status And Sensory Traits
Effect Of Sampling Conditions On The Odour-Active Compounds Of Iberian Ham
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Effect Of Sampling Conditions On The Odour-Active Compounds Of Iberian Ham
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics
Las Bases Científicas Y Tecnológicas Del Jamón Curado
The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics
Las Bases Científicas Y Tecnológicas Del Jamón Curado
Use Of Energy Crops For Domestic Heating With A Mural Boiler
Las Bases Científicas Y Tecnológicas Del Jamón Curado
Use Of Energy Crops For Domestic Heating With A Mural Boiler
Genetic Characterization And Expression Of The Novel Fungal Protease, Epg222 Active In Dry-Cured Meat Products
Use Of Energy Crops For Domestic Heating With A Mural Boiler
Genetic Characterization And Expression Of The Novel Fungal Protease, Epg222 Active In Dry-Cured Meat Products
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Genetic Characterization And Expression Of The Novel Fungal Protease, Epg222 Active In Dry-Cured Meat Products
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products
Instrumental Colour Of Iberian Ham Subcutaneous Fat And Lean (Biceps Femoris): Influence Of Crossbreeding And Rearing System
Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products
Instrumental Colour Of Iberian Ham Subcutaneous Fat And Lean (Biceps Femoris): Influence Of Crossbreeding And Rearing System
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage `salchichon'
Instrumental Colour Of Iberian Ham Subcutaneous Fat And Lean (Biceps Femoris): Influence Of Crossbreeding And Rearing System
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
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'
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 '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
Caracterización Fenotípica Y Por Rapd-Pcr De Levaduras Aisladas Durante El Proceso De Maduración De Jamón Ibérico
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Caracterización Fenotípica Y Por Rapd-Pcr De Levaduras Aisladas Durante El Proceso De Maduración De Jamón Ibérico
Interés Del Control De Los Mohos En El Jamón Curado
Caracterización Fenotípica Y Por Rapd-Pcr De Levaduras Aisladas Durante El Proceso De Maduración De Jamón Ibérico
Interés Del Control De Los Mohos En El Jamón Curado
Iberian Ham Headspace: Odorants Of Intermuscular Fat And Differences With Lean
Interés Del Control De Los Mohos En El Jamón Curado
Iberian Ham Headspace: Odorants Of Intermuscular Fat And Differences With Lean
Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham
Iberian Ham Headspace: Odorants Of Intermuscular Fat And Differences With Lean
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
Note: Effect Of Crossbreeding And Rearing System On Iberian Ham Volatile Compounds
Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr
Note: Effect Of Crossbreeding And Rearing System On Iberian Ham Volatile Compounds
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Note: Effect Of Crossbreeding And Rearing System On Iberian Ham Volatile Compounds
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Effect Of Crossbreeding And Rearing System On Sensory Characteristics Of Iberian Ham
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Effect Of Crossbreeding And Rearing System On Sensory Characteristics Of Iberian Ham
Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins
Effect Of Crossbreeding And Rearing System On Sensory Characteristics Of Iberian Ham
Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins
Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe
Effect Of The Fungal Extracellular Protease Epg222 On Texture Of Whole Pieces Of Pork Loin
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe
Effect Of The Fungal Extracellular Protease Epg222 On Texture Of Whole Pieces Of Pork Loin
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins
Effect Of The Fungal Extracellular Protease Epg222 On Texture Of Whole Pieces Of Pork Loin
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe.
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe.
La Trazabilidad En El Jamón Ibérico
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe.
La Trazabilidad En El Jamón Ibérico
Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico
La Trazabilidad En El Jamón Ibérico
Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico
Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico
Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico
Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Purification And Characterization Of An Extracellular Protease From Penicillium Chrysogenum Pg222 Active Against Meat Proteins
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Purification And Characterization Of An Extracellular Protease From Penicillium Chrysogenum Pg222 Active Against Meat Proteins
Molecular Cloning Of Verrucosidin-Producing Penicillium Polonicum Genes By Differential Screening To Obtain A Dna Probe
Purification And Characterization Of An Extracellular Protease From Penicillium Chrysogenum Pg222 Active Against Meat Proteins
Molecular Cloning Of Verrucosidin-Producing Penicillium Polonicum Genes By Differential Screening To Obtain A Dna Probe
Production Of Cyclopiazonic Acid By Penicillium Commune Isolated From Dry-Cured Ham On A Meat Extract - Based Substrate
Molecular Cloning Of Verrucosidin-Producing Penicillium Polonicum Genes By Differential Screening To Obtain A Dna Probe
Production Of Cyclopiazonic Acid By Penicillium Commune Isolated From Dry-Cured Ham On A Meat Extract - Based Substrate
Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
Production Of Cyclopiazonic Acid By Penicillium Commune Isolated From Dry-Cured Ham On A Meat Extract - Based Substrate
Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Characterization Of The Most Odor-Active Compounds Of Iberian Ham Headspace
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Characterization Of The Most Odor-Active Compounds Of Iberian Ham Headspace
Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final
Characterization Of The Most Odor-Active Compounds Of Iberian Ham Headspace
Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final
Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)
Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final
Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos
La Calidad Sensorial Del Jamón Ibérico Y Su Evaluación: La Cala Y La Cata Del Jamón
Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos
La Calidad Sensorial Del Jamón Ibérico Y Su Evaluación: La Cala Y La Cata Del Jamón
Condiciones Del Procesado Que Favorecen El Desarrollo Del "flavor" : Influencia De La Sal, La Temperatura Y La Duración Del Proceso Madurativo
La Calidad Sensorial Del Jamón Ibérico Y Su Evaluación: La Cala Y La Cata Del Jamón
Condiciones Del Procesado Que Favorecen El Desarrollo Del "flavor" : Influencia De La Sal, La Temperatura Y La Duración Del Proceso Madurativo
Los Compuestos Responsables Del "flavor" Del Jamón Ibérico. Variaciones En Los Distintos Tipos De Jamones
Condiciones Del Procesado Que Favorecen El Desarrollo Del "flavor" : Influencia De La Sal, La Temperatura Y La Duración Del Proceso Madurativo
Los Compuestos Responsables Del "flavor" Del Jamón Ibérico. Variaciones En Los Distintos Tipos De Jamones
Control Del Proceso De Elaboración Del Jamón Ibérico. Aseguramiento De La Calidad Sensorial
Los Compuestos Responsables Del "flavor" Del Jamón Ibérico. Variaciones En Los Distintos Tipos De Jamones
Control Del Proceso De Elaboración Del Jamón Ibérico. Aseguramiento De La Calidad Sensorial
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
Control Del Proceso De Elaboración Del Jamón Ibérico. Aseguramiento De La Calidad Sensorial
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods
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.
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods.
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
An Electronic Nose To Classify Iberian Pig Fats With Different Fatty Acid Composition
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
An Electronic Nose To Classify Iberian Pig Fats With Different Fatty Acid Composition
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
An Electronic Nose To Classify Iberian Pig Fats With Different Fatty Acid Composition
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Development In Lipid Analysis: Some New Extraction Techniques And In Situ Transesterification
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Development In Lipid Analysis: Some New Extraction Techniques And In Situ Transesterification
La Discriminación De La Calidad En La Materia Prima Y En El Jamón Curado De Cerdo Ibérico Mediante Nariz Artificial
Development In Lipid Analysis: Some New Extraction Techniques And In Situ Transesterification
La Discriminación De La Calidad En La Materia Prima Y En El Jamón Curado De Cerdo Ibérico Mediante Nariz Artificial
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
La Discriminación De La Calidad En La Materia Prima Y En El Jamón Curado De Cerdo Ibérico Mediante Nariz Artificial
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
Microbial Hazards Analysis In Commercial Processing Of Prepared And Frozen Hake Fish Fingers Análisis De Los Riesgos Microbiológicos Durante El Proceso De Elaboración De Varitas De Merluza
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
Microbial Hazards Analysis In Commercial Processing Of Prepared And Frozen Hake Fish Fingers Análisis De Los Riesgos Microbiológicos Durante El Proceso De Elaboración De Varitas De Merluza
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Microbial Hazards Analysis In Commercial Processing Of Prepared And Frozen Hake Fish Fingers Análisis De Los Riesgos Microbiológicos Durante El Proceso De Elaboración De Varitas De Merluza
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham
Microbiological Hazards During Processing Of Croquettes
Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham
Microbiological Hazards During Processing Of Croquettes
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commmercial Croquettes
Microbiological Hazards During Processing Of 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
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
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commercial Croquettes
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Evaluation Of Microbial Hazards During Processing Of Spanish Prepared Flamenquin
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Evaluation Of Microbial Hazards During Processing Of Spanish Prepared Flamenquin
Selección De Cultivos Iniciadores Para Jamón Curado Y Ventajas De Su Aplicación
Evaluation Of Microbial Hazards During Processing Of Spanish Prepared Flamenquin
Selección De Cultivos Iniciadores Para Jamón Curado Y Ventajas De Su Aplicación
Diferenciación De "s. Aureus, C. Perfrigens Y C. Botulinum" De "aislamientos Estafilococos Y Clostridios" En Alimentos Mediante Técnicas De Ácidos Nucleicos
Selección De Cultivos Iniciadores Para Jamón Curado Y Ventajas De Su Aplicación
Diferenciación De "s. Aureus, C. Perfrigens Y C. Botulinum" De "aislamientos Estafilococos Y Clostridios" En Alimentos Mediante Técnicas De Ácidos Nucleicos
Implantación Del Sistema Aricpc/haccp En Precocinados Congelados. 2. Evaluación De Peligros Microbiológicos En El Proceso De Elaboración. Medidas Preventivas, Puntos Críticos De Control Y Sistemas De Vigilancia Y Monitorización
Diferenciación De "s. Aureus, C. Perfrigens Y C. Botulinum" De "aislamientos Estafilococos Y Clostridios" En Alimentos Mediante Técnicas De Ácidos Nucleicos
Implantación Del Sistema Aricpc/haccp En Precocinados Congelados. 2. Evaluación De Peligros Microbiológicos En El Proceso De Elaboración. Medidas Preventivas, Puntos Críticos De Control Y Sistemas De Vigilancia Y Monitorización
Respuesta Del Sistema Aricpc/haccp En Precocinados Congelados. 2. Evaluación De Los Peligros Microbiológicos En El Proceso De Elaboración. Medidas Preventivas, Puntos Críticos De Control Y Sistemas De Vigilancia Y Monoterización
Implantación Del Sistema Aricpc/haccp En Precocinados Congelados. 2. Evaluación De Peligros Microbiológicos En El Proceso De Elaboración. Medidas Preventivas, Puntos Críticos De Control Y Sistemas De Vigilancia Y Monitorización
Respuesta Del Sistema Aricpc/haccp En Precocinados Congelados. 2. Evaluación De Los Peligros Microbiológicos En El Proceso De Elaboración. Medidas Preventivas, Puntos Críticos De Control Y Sistemas De Vigilancia Y Monoterización
Respuesta Del Sistema Aricpc/haccp En Precocinados Congelados. 1. Evaluación De Peligros Microbiológicos En La Materias Primas
Respuesta Del Sistema Aricpc/haccp En Precocinados Congelados. 2. Evaluación De Los Peligros Microbiológicos En El Proceso De Elaboración. Medidas Preventivas, Puntos Críticos De Control Y Sistemas De Vigilancia Y Monoterización
Respuesta Del Sistema Aricpc/haccp En Precocinados Congelados. 1. Evaluación De Peligros Microbiológicos En La Materias Primas
Implantación Del Sistema Aricpc/haccp En Precocinados Congelados. 1. Evaluación De Peligros Microbiológicos En Las Materias Primas
Respuesta Del Sistema Aricpc/haccp En Precocinados Congelados. 1. Evaluación De Peligros Microbiológicos En La Materias Primas
Implantación Del Sistema Aricpc/haccp En Precocinados Congelados. 1. Evaluación De Peligros Microbiológicos En Las Materias Primas
El Sistema Arcpc Como Medida De Aseguramiento De La Calidad Alimentaria
Implantación Del Sistema Aricpc/haccp En Precocinados Congelados. 1. Evaluación De Peligros Microbiológicos En Las Materias Primas
El Sistema Arcpc Como Medida De Aseguramiento De La Calidad Alimentaria
Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos
El Sistema Arcpc Como Medida De Aseguramiento De La Calidad Alimentaria
Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos
Evaluation Of Proteolytic Activity Of Micro-Organisms Isolated From Dry Cured Ham
Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos
Evaluation Of Proteolytic Activity Of Micro-Organisms Isolated From Dry Cured Ham
Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe
Evaluation Of Proteolytic Activity Of Micro-Organisms Isolated From Dry Cured Ham
Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Composition And Toxigenic Potential Of The Mould Population On Dry-Cured Iberian Ham
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Composition And Toxigenic Potential Of The Mould Population On Dry-Cured Iberian Ham
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Composition And Toxigenic Potential Of The Mould Population On Dry-Cured Iberian Ham
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Gram-Positive, Catalase-Positive Cocci From Dry Cured Iberian Ham And Their Enterotoxigenic Potential
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Gram-Positive, Catalase-Positive Cocci From Dry Cured Iberian Ham And Their Enterotoxigenic Potential
Evaluación De La Calidad Sensorial Del Jamón Ibérico
Gram-Positive, Catalase-Positive Cocci From Dry Cured Iberian Ham And Their Enterotoxigenic Potential
Evaluación De La Calidad Sensorial Del Jamón Ibérico
Yeast Population During Ripening Of Dry-Cured Iberian Ham
Evaluación De La Calidad Sensorial Del Jamón Ibérico
Yeast Population During Ripening Of Dry-Cured Iberian Ham
Studies On The Genes Encoding Botulinum Neurotoxin Type A Of Clostridium Botulinum From A Variety Of Sources
Yeast Population During Ripening Of Dry-Cured Iberian Ham
Studies On The Genes Encoding Botulinum Neurotoxin Type A Of Clostridium Botulinum From A Variety Of Sources
Evolution Of Free Amino Acids And Amines During Ripening Of Iberian Cured Ham
Studies On The Genes Encoding Botulinum Neurotoxin Type A Of Clostridium Botulinum From A Variety Of Sources
Evolution Of Free Amino Acids And Amines During Ripening Of Iberian Cured Ham
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Evolution Of Free Amino Acids And Amines During Ripening Of Iberian Cured Ham
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Characterization Of Staphylococcus Spp. And Micrococcus Spp. Isolated From Iberian Ham Throughout The Ripening Process
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Characterization Of Staphylococcus Spp. And Micrococcus Spp. Isolated From Iberian Ham Throughout The Ripening Process
The Phylogeny Of The Genus Clostridium: Proposal Of Five New Genera And Eleven New Species Combinations
Characterization Of Staphylococcus Spp. And Micrococcus Spp. Isolated From Iberian Ham Throughout The Ripening Process
The Phylogeny Of The Genus Clostridium: Proposal Of Five New Genera And Eleven New Species Combinations
Lipid- And Protein-Degrading Processes During The Maturation Of Ham
The Phylogeny Of The Genus Clostridium: Proposal Of Five New Genera And Eleven New Species Combinations
Lipid- And Protein-Degrading Processes During The Maturation Of Ham
Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico
Lipid- And Protein-Degrading Processes During The Maturation Of Ham
Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Further Signs Of Postnatal Sexual Differentiation In Pigs
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Further Signs Of Postnatal Sexual Differentiation In Pigs
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
Further Signs Of Postnatal Sexual Differentiation In Pigs
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
Volatile Components Of Dry Cured Iberian Ham
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
Volatile Components Of Dry Cured Iberian Ham
The Binding Of 3h-Labelled Androgen-Receptor Complexes To Hypothalamic Chromatin Of Neonatal Mice: Effect Of Sex And Androgenization
Volatile Components Of Dry Cured Iberian Ham
The Binding Of 3h-Labelled Androgen-Receptor Complexes To Hypothalamic Chromatin Of Neonatal Mice: Effect Of Sex And Androgenization
Effects Of Neonatal Androgenization On Growth And Carcass Composition In Female Mice
The Binding Of 3h-Labelled Androgen-Receptor Complexes To Hypothalamic Chromatin Of Neonatal Mice: Effect Of Sex And Androgenization
Effects Of Neonatal Androgenization On Growth And Carcass Composition In Female Mice
Influencia Del Sexo Sobre La Calidad De La Carne En Cerdos Lwxld. I. Aspectos Relacionados Con El Componente Graso
Effects Of Neonatal Androgenization On Growth And Carcass Composition In Female Mice
Influencia Del Sexo Sobre La Calidad De La Carne En Cerdos Lwxld. I. Aspectos Relacionados Con El Componente Graso
Aceptores Para Los Complejos 3h-Testosterona-Receptor En La Cromatina De Hipotálamo De Ratón Hembra De 7 Días De Edad
Influencia Del Sexo Sobre La Calidad De La Carne En Cerdos Lwxld. I. Aspectos Relacionados Con El Componente Graso
Aceptores Para Los Complejos 3h-Testosterona-Receptor En La Cromatina De Hipotálamo De Ratón Hembra De 7 Días De Edad
Localización Intracelular De La Alfafetoproteína En El Diencéfalo De Ratón Neonato
Aceptores Para Los Complejos 3h-Testosterona-Receptor En La Cromatina De Hipotálamo De Ratón Hembra De 7 Días De Edad
Localización Intracelular De La Alfafetoproteína En El Diencéfalo De Ratón Neonato
Antilisterial Activity Of Cinnamon Essential Oil, Pomegranate Extract, Or Strawberry Tree Extract Against Listeria Monocytogenes In Slices Of Dry-Cured Ham And Pork Loin
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