PUBLICACIÓN

Gamificación superficial como herramienta de enseñanza-aprendizaje en Microbiología

ACCEDER A LA PUBLICACIÓN: Dialnet

Alejandro Hernández León;Ana Belén Peromingo Arévalo, Rocío Casquete Palencia, Emilio Aranda Medina, María José Benito Bernáldez

2022 Educar para transformar: Innovación pedagógica, calidad y TIC en contextos formativos

ISBN

9788411224697

AUTORES DE LA UEX

Rocio Casquete Palencia
María José Benito Bernáldez
Emilio Aranda Medina
Alejandro Hernández León

OTRAS PUBLICACIONES DE INTERÉS

Contribución Al Uso De La Técnica De Confusión Sexual Contra Gusano Rosado (Pectinophora Gossypiella Saunders) En Algodón
E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum
Quercetin And Kaempferol From Saffron Petals Alleviated Hydrogen Peroxide-Induced Oxidative Damage In B16 Cells
E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum
Quercetin And Kaempferol From Saffron Petals Alleviated Hydrogen Peroxide-Induced Oxidative Damage In B16 Cells
A Comparative Study On The Preferences Of Spanish Consumers Towards The Use Of Natural Preservatives In Different Fruits
Quercetin And Kaempferol From Saffron Petals Alleviated Hydrogen Peroxide-Induced Oxidative Damage In B16 Cells
A Comparative Study On The Preferences Of Spanish Consumers Towards The Use Of Natural Preservatives In Different Fruits
Mycobiota Composition Through The Ripening Of Artisanal Soft Cheeses ‘torta Del Casar’ And ‘queso De La Serena’ Monitored By High-Throughput Sequencing
A Comparative Study On The Preferences Of Spanish Consumers Towards The Use Of Natural Preservatives In Different Fruits
Mycobiota Composition Through The Ripening Of Artisanal Soft Cheeses ‘torta Del Casar’ And ‘queso De La Serena’ Monitored By High-Throughput Sequencing
Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product
Mycobiota Composition Through The Ripening Of Artisanal Soft Cheeses ‘torta Del Casar’ And ‘queso De La Serena’ Monitored By High-Throughput Sequencing
Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product
Characterization Of Myrosinase-Mediated Glucosinolate Degradation Pathways In Lactiplantibacillus Plantarum Zust49
Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product
Characterization Of Myrosinase-Mediated Glucosinolate Degradation Pathways In Lactiplantibacillus Plantarum Zust49
From Field To Fork: The Benefits Of Trichoderma Spp. In Food Quality And Safety
Characterization Of Myrosinase-Mediated Glucosinolate Degradation Pathways In Lactiplantibacillus Plantarum Zust49
From Field To Fork: The Benefits Of Trichoderma Spp. In Food Quality And Safety
An Overview Of The Antifungal Potential For Aromatic Plant Extracts In Agriculture And The Food Industry: A Comprehensive Analysis Focusing On The Rubus, Cistus And Quercus Genera Against Fungal Infections Of Crops And Food
From Field To Fork: The Benefits Of Trichoderma Spp. In Food Quality And Safety
An Overview Of The Antifungal Potential For Aromatic Plant Extracts In Agriculture And The Food Industry: A Comprehensive Analysis Focusing On The Rubus, Cistus And Quercus Genera Against Fungal Infections Of Crops And Food
Development Of Antimicrobial Coatings From Ficus Carica Latex For Improving The Quality Of Dried Figs
An Overview Of The Antifungal Potential For Aromatic Plant Extracts In Agriculture And The Food Industry: A Comprehensive Analysis Focusing On The Rubus, Cistus And Quercus Genera Against Fungal Infections Of Crops And Food
Development Of Antimicrobial Coatings From Ficus Carica Latex For Improving The Quality Of Dried Figs
Cacao Mucilage Valorisation To Produce Craft Beers: A Case Study Towards The Sustainability Of The Cocoa Industry In Los Ríos Province
Development Of Antimicrobial Coatings From Ficus Carica Latex For Improving The Quality Of Dried Figs
Cacao Mucilage Valorisation To Produce Craft Beers: A Case Study Towards The Sustainability Of The Cocoa Industry In Los Ríos Province
Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber
Cacao Mucilage Valorisation To Produce Craft Beers: A Case Study Towards The Sustainability Of The Cocoa Industry In Los Ríos Province
Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber
Comprehensive Analysis Of Bioactive Compounds, Functional Properties, And Applications Of Broccoli By-Products
Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber
Comprehensive Analysis Of Bioactive Compounds, Functional Properties, And Applications Of Broccoli By-Products
Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber
Comprehensive Analysis Of Bioactive Compounds, Functional Properties, And Applications Of Broccoli By-Products
Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber
Exploring Trichoderma Diversity For Sustainable Disease Management In Lolium Perenne Against Fusarium Avenaceum
Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber
Exploring Trichoderma Diversity For Sustainable Disease Management In Lolium Perenne Against Fusarium Avenaceum
Metabarcoding Analysis Reveals A Differential Bacterial Community Profile Associated With ‘torta Del Casar’ And ‘queso De La Serena’ Pdo Cheeses
Exploring Trichoderma Diversity For Sustainable Disease Management In Lolium Perenne Against Fusarium Avenaceum
Metabarcoding Analysis Reveals A Differential Bacterial Community Profile Associated With ‘torta Del Casar’ And ‘queso De La Serena’ Pdo Cheeses
Combining Zinc Biofortification And Native Trichoderma Inoculation Strategies For Subterranean Clover
Metabarcoding Analysis Reveals A Differential Bacterial Community Profile Associated With ‘torta Del Casar’ And ‘queso De La Serena’ Pdo Cheeses
Combining Zinc Biofortification And Native Trichoderma Inoculation Strategies For Subterranean Clover
Impact Of Simulated Human Gastrointestinal Digestion On The Functional Properties Of Dietary Fibres Obtained From Broccoli Leaves, Grape Stems, Pomegranate And Tomato Peels
Combining Zinc Biofortification And Native Trichoderma Inoculation Strategies For Subterranean Clover
Impact Of Simulated Human Gastrointestinal Digestion On The Functional Properties Of Dietary Fibres Obtained From Broccoli Leaves, Grape Stems, Pomegranate And Tomato Peels
Can Fruit Be More Sustainable? A Study On Consumer Preferences Towards The Use Of Natural Preservatives In Cherries
Impact Of Simulated Human Gastrointestinal Digestion On The Functional Properties Of Dietary Fibres Obtained From Broccoli Leaves, Grape Stems, Pomegranate And Tomato Peels
Can Fruit Be More Sustainable? A Study On Consumer Preferences Towards The Use Of Natural Preservatives In Cherries
Effect Of Cocoa Mucilage On The Biopreservation Of Meats
Can Fruit Be More Sustainable? A Study On Consumer Preferences Towards The Use Of Natural Preservatives In Cherries
Effect Of Cocoa Mucilage On The Biopreservation Of Meats
Desarrollo De Competencias Transversales Promoviendo La Sostenibilidad Como Parte De La Dietoterapia
Effect Of Cocoa Mucilage On The Biopreservation Of Meats
Desarrollo De Competencias Transversales Promoviendo La Sostenibilidad Como Parte De La Dietoterapia
Impact Of Water Management And Geographic Location On The Physicochemical Traits And Fungal Population Of ‘calabacita’ Dried Figs In Extremadura (Spain)
Desarrollo De Competencias Transversales Promoviendo La Sostenibilidad Como Parte De La Dietoterapia
Impact Of Water Management And Geographic Location On The Physicochemical Traits And Fungal Population Of ‘calabacita’ Dried Figs In Extremadura (Spain)
Antifungal Effect Of Autochthonous Aromatic Plant Extracts On Two Mycotoxigenic Strains Of Aspergillus Flavus
Impact Of Water Management And Geographic Location On The Physicochemical Traits And Fungal Population Of ‘calabacita’ Dried Figs In Extremadura (Spain)
Antifungal Effect Of Autochthonous Aromatic Plant Extracts On Two Mycotoxigenic Strains Of Aspergillus Flavus
Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art
Antifungal Effect Of Autochthonous Aromatic Plant Extracts On Two Mycotoxigenic Strains Of Aspergillus Flavus
Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art
Bioactive Components And Biological Activities Of Crocus Sativus L. Byproducts: A Comprehensive Review
Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art
Bioactive Components And Biological Activities Of Crocus Sativus L. Byproducts: A Comprehensive Review
Fomento De La Adquisición De Competencias Transversales Mediante Role Playing En Catering Y Restauración
Bioactive Components And Biological Activities Of Crocus Sativus L. Byproducts: A Comprehensive Review
Fomento De La Adquisición De Competencias Transversales Mediante Role Playing En Catering Y Restauración
Antimicrobial Properties Of Essential Oils Obtained From Autochthonous Aromatic Plants
Fomento De La Adquisición De Competencias Transversales Mediante Role Playing En Catering Y Restauración
Antimicrobial Properties Of Essential Oils Obtained From Autochthonous Aromatic Plants
Improvement Of Shelf-Life Of Cherry (Prunus Avium L.) By Combined Application Of Modified-Atmosphere Packaging And Antagonistic Yeast For Long-Distance Export
Antimicrobial Properties Of Essential Oils Obtained From Autochthonous Aromatic Plants
Improvement Of Shelf-Life Of Cherry (Prunus Avium L.) By Combined Application Of Modified-Atmosphere Packaging And Antagonistic Yeast For Long-Distance Export
Evaluation Of Broccoli (Brassica Oleracea Var. Italica) Crop By-Products As Sources Of Bioactive Compounds
Improvement Of Shelf-Life Of Cherry (Prunus Avium L.) By Combined Application Of Modified-Atmosphere Packaging And Antagonistic Yeast For Long-Distance Export
Evaluation Of Broccoli (Brassica Oleracea Var. Italica) Crop By-Products As Sources Of Bioactive Compounds
Fungal Control In Foods Through Biopreservation
Evaluation Of Broccoli (Brassica Oleracea Var. Italica) Crop By-Products As Sources Of Bioactive Compounds
Fungal Control In Foods Through Biopreservation
Development Of Real-Time Pcr Methods For The Quantification Of Methanoculleus, Methanosarcina And Methanobacterium In Anaerobic Digestion
Fungal Control In Foods Through Biopreservation
Development Of Real-Time Pcr Methods For The Quantification Of Methanoculleus, Methanosarcina And Methanobacterium In Anaerobic Digestion
Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts
Development Of Real-Time Pcr Methods For The Quantification Of Methanoculleus, Methanosarcina And Methanobacterium In Anaerobic Digestion
Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts
Detection Of Volatile Organic Compounds Associated With Mechanical Damage In Apple Cv. ‘golden Delicious’ By Headspace Solid-Phase Microextraction (Hs-Spme) And Gc-Ms Analysis
Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts
Detection Of Volatile Organic Compounds Associated With Mechanical Damage In Apple Cv. ‘golden Delicious’ By Headspace Solid-Phase Microextraction (Hs-Spme) And Gc-Ms Analysis
Influence Of Different Extraction Methods On The Compound Profiles And Functional Properties Of Extracts From Solid By-Products Of The Wine Industry
Detection Of Volatile Organic Compounds Associated With Mechanical Damage In Apple Cv. ‘golden Delicious’ By Headspace Solid-Phase Microextraction (Hs-Spme) And Gc-Ms Analysis
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
Aplicación De Compuestos Orgánicos Volátiles (Vocs) Procedentes De Levaduras Para El Control De Penicillium Expansum En Manzana
Effects Of Use Of Modified Traditional Driers In Making Smoked Paprika “pimentón De La Vera”, On Pepper Quality And Mitigation Of Pah Contamination
Aplicación De Compuestos Orgánicos Volátiles (Vocs) Procedentes De Levaduras Para El Control De Penicillium Expansum En Manzana
Trabajos Dirigidos Como Herramienta Para El Desarrollo De Competencias Transversales Y Comparación Entre Alumnos De Distintos Cursos Grado De Ciencia Y Tecnología De Los Alimentos De La Uex
Aplicación De Compuestos Orgánicos Volátiles (Vocs) Procedentes De Levaduras Para El Control De Penicillium Expansum En Manzana
Trabajos Dirigidos Como Herramienta Para El Desarrollo De Competencias Transversales Y Comparación Entre Alumnos De Distintos Cursos Grado De Ciencia Y Tecnología De Los Alimentos De La Uex
Aplicación De Herramientas Estadísticas Para El Desarrollo De Competencias Transversales En Evaluación De La Seguridad Alimentaria De 4º Curso Del Grado De Ciencia Y Tecnología De Los Alimentos
Trabajos Dirigidos Como Herramienta Para El Desarrollo De Competencias Transversales Y Comparación Entre Alumnos De Distintos Cursos Grado De Ciencia Y Tecnología De Los Alimentos De La Uex
Aplicación De Herramientas Estadísticas Para El Desarrollo De Competencias Transversales En Evaluación De La Seguridad Alimentaria De 4º Curso Del Grado De Ciencia Y Tecnología De Los Alimentos
Gamificación Superficial Como Herramienta De Enseñanza-Aprendizaje En Microbiología
Aplicación De Herramientas Estadísticas Para El Desarrollo De Competencias Transversales En Evaluación De La Seguridad Alimentaria De 4º Curso Del Grado De Ciencia Y Tecnología De Los Alimentos
Gamificación Superficial Como Herramienta De Enseñanza-Aprendizaje En Microbiología
Formación Práctica Universitaria En Y Para La Sostenibilidad: Aplicación De Trichodermas Para La Producción De Plantas
Gamificación Superficial Como Herramienta De Enseñanza-Aprendizaje En Microbiología
Formación Práctica Universitaria En Y Para La Sostenibilidad: Aplicación De Trichodermas Para La Producción De Plantas
Effects Of Polyphenols And Glucosinolates In Broccoli Extract On Human Gut Microorganisms Based On Simulation In Vitro
Formación Práctica Universitaria En Y Para La Sostenibilidad: Aplicación De Trichodermas Para La Producción De Plantas
Effects Of Polyphenols And Glucosinolates In Broccoli Extract On Human Gut Microorganisms Based On Simulation In Vitro
Characterization Of Autochthonal Hafnia Spp. Strains Isolated From Spanish Soft Raw Ewe's Milk Pdo Cheeses To Be Used As Adjunct Culture
Effects Of Polyphenols And Glucosinolates In Broccoli Extract On Human Gut Microorganisms Based On Simulation In Vitro
Characterization Of Autochthonal Hafnia Spp. Strains Isolated From Spanish Soft Raw Ewe's Milk Pdo Cheeses To Be Used As Adjunct Culture
Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application
Characterization Of Autochthonal Hafnia Spp. Strains Isolated From Spanish Soft Raw Ewe's Milk Pdo Cheeses To Be Used As Adjunct Culture
Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application
Low-Frequency Ultrasound As A Tool For Quality Control Of Soft-Bodied Raw Ewe's Milk Cheeses
Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application
Low-Frequency Ultrasound As A Tool For Quality Control Of Soft-Bodied Raw Ewe's Milk Cheeses
Consumers’ Growing Appetite For Natural Foods: Perceptions Towards The Use Of Natural Preservatives In Fresh Fruit
Low-Frequency Ultrasound As A Tool For Quality Control Of Soft-Bodied Raw Ewe's Milk Cheeses
Consumers’ Growing Appetite For Natural Foods: Perceptions Towards The Use Of Natural Preservatives In Fresh Fruit
Identification Of The Causal Agent Of Aqueous Spot Disease Of Sweet Cherries (Prunus Avium L.) From The Jerte Valley (Cáceres, Spain)
Consumers’ Growing Appetite For Natural Foods: Perceptions Towards The Use Of Natural Preservatives In Fresh Fruit
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
Mild Pressure Treatments Applied To Pediococcus Acidilactici Ha-6111-2 At Exponential Growth Phase
In Vitro Biological Control Of Aspergillus Flavus By Hanseniaspora Opuntiae L479 And Hanseniaspora Uvarum L793, Producers Of Antifungal Volatile Organic Compounds
Mild Pressure Treatments Applied To Pediococcus Acidilactici Ha-6111-2 At Exponential Growth Phase
Improving The Viability And Metabolism Of Intestinal Probiotic Bacteria Using Fibre Obtained From Vegetable By-Products
Mild Pressure Treatments Applied To Pediococcus Acidilactici Ha-6111-2 At Exponential Growth Phase
Improving The Viability And Metabolism Of Intestinal Probiotic Bacteria Using Fibre Obtained From Vegetable By-Products
Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees
Improving The Viability And Metabolism Of Intestinal Probiotic Bacteria Using Fibre Obtained From Vegetable By-Products
Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees
Strategies To Increase The Biological And Biotechnological Value Of Polysaccharides From Agricultural Waste For Application In Healthy Nutrition
Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees
Strategies To Increase The Biological And Biotechnological Value Of Polysaccharides From Agricultural Waste For Application In Healthy Nutrition
Evaluation Of The Quality And Shelf-Life Of Cayenne (Capsicum Spp.)
Strategies To Increase The Biological And Biotechnological Value Of Polysaccharides From Agricultural Waste For Application In Healthy Nutrition
Evaluation Of The Quality And Shelf-Life Of Cayenne (Capsicum Spp.)
Functional Properties Of Extracts And Residual Dietary Fibre From Pomegranate (Punica Granatum L.) Peel Obtained With Different Supercritical Fluid Conditions
Evaluation Of The Quality And Shelf-Life Of Cayenne (Capsicum Spp.)
Functional Properties Of Extracts And Residual Dietary Fibre From Pomegranate (Punica Granatum L.) Peel Obtained With Different Supercritical Fluid Conditions
Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality
Functional Properties Of Extracts And Residual Dietary Fibre From Pomegranate (Punica Granatum L.) Peel Obtained With Different Supercritical Fluid Conditions
Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality
Antioxidant, Antihypertensive And Antimicrobial Properties Of Phenolic Compounds Obtained From Native Plants By Different Extraction Methods
Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality
Antioxidant, Antihypertensive And Antimicrobial Properties Of Phenolic Compounds Obtained From Native Plants By Different Extraction Methods
Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese
Antioxidant, Antihypertensive And Antimicrobial Properties Of Phenolic Compounds Obtained From Native Plants By Different Extraction Methods
Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Effectiveness And Safety Of Methotrexate Monotherapy In Patients With Crohn’s Disease Refractory To Anti-Tnf-Α: Results From The Eneida Registry
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Effectiveness And Safety Of Methotrexate Monotherapy In Patients With Crohn’s Disease Refractory To Anti-Tnf-Α: Results From The Eneida Registry
Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards
Effectiveness And Safety Of Methotrexate Monotherapy In Patients With Crohn’s Disease Refractory To Anti-Tnf-Α: Results From The Eneida Registry
Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards
Acrylamide Reduction After Phenols Addition To Californian-Style Black Olives
Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards
Acrylamide Reduction After Phenols Addition To Californian-Style Black Olives
Selection And Application Of Antifungal Vocs-Producing Yeasts As Biocontrol Agents Of Grey Mould In Fruits
Acrylamide Reduction After Phenols Addition To Californian-Style Black Olives
Selection And Application Of Antifungal Vocs-Producing Yeasts As Biocontrol Agents Of Grey Mould In Fruits
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Selection And Application Of Antifungal Vocs-Producing Yeasts As Biocontrol Agents Of Grey Mould In Fruits
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Identification And Selection Of Yeast With Functional Properties For Future Application In Soft Paste Cheese
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Identification And Selection Of Yeast With Functional Properties For Future Application In Soft Paste Cheese
Real-World Long-Term Effectiveness Of Ustekinumab In Crohn's Disease: Results From The Eneida Registry
Identification And Selection Of Yeast With Functional Properties For Future Application In Soft Paste Cheese
Real-World Long-Term Effectiveness Of Ustekinumab In Crohn's Disease: Results From The Eneida Registry
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Real-World Long-Term Effectiveness Of Ustekinumab In Crohn's Disease: Results From The Eneida Registry
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production
Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives
Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production
Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives
Evaluation Of The Microbiological Safety And Sensory Quality Of A Sliced Cured-Smoked Pork Product With Protective Cultures Addition And Modified Atmosphere Packaging
Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives
Evaluation Of The Microbiological Safety And Sensory Quality Of A Sliced Cured-Smoked Pork Product With Protective Cultures Addition And Modified Atmosphere Packaging
Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika
Evaluation Of The Microbiological Safety And Sensory Quality Of A Sliced Cured-Smoked Pork Product With Protective Cultures Addition And Modified Atmosphere Packaging
Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika
Influence Of The Use Of Milk Replacers And Ph On The Texture Profiles Of Raw And Cooked Meat Of Suckling Kids
Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika
Influence Of The Use Of Milk Replacers And Ph On The Texture Profiles Of Raw And Cooked Meat Of Suckling Kids
Volatile Organic Compounds And Consumer Preference For Meat From Suckling Goat Kids Raised With Natural Or Replacers Milk
Influence Of The Use Of Milk Replacers And Ph On The Texture Profiles Of Raw And Cooked Meat Of Suckling Kids
Volatile Organic Compounds And Consumer Preference For Meat From Suckling Goat Kids Raised With Natural Or Replacers Milk
Use Of Efficient Drying Methods To Improve The Safety And Quality Of Dried Fig
Volatile Organic Compounds And Consumer Preference For Meat From Suckling Goat Kids Raised With Natural Or Replacers Milk
Use Of Efficient Drying Methods To Improve The Safety And Quality Of Dried Fig
El Consumo De Pimentón En Extremadura Y La Ingesta De Sustancias Producidas En El Proceso De Secado Ahumado
Use Of Efficient Drying Methods To Improve The Safety And Quality Of Dried Fig
El Consumo De Pimentón En Extremadura Y La Ingesta De Sustancias Producidas En El Proceso De Secado Ahumado
Efecto Del Secado En La Calidad De La Cáscara Seca De Pimiento
El Consumo De Pimentón En Extremadura Y La Ingesta De Sustancias Producidas En El Proceso De Secado Ahumado
Efecto Del Secado En La Calidad De La Cáscara Seca De Pimiento
Influencia De La Variedad De Aceituna, Su Maduración Y Almacenamiento Sobre El Contenido De Acrilamida De Aceituna Negra Oxidada
Efecto Del Secado En La Calidad De La Cáscara Seca De Pimiento
Influencia De La Variedad De Aceituna, Su Maduración Y Almacenamiento Sobre El Contenido De Acrilamida De Aceituna Negra Oxidada
Caracterización De Perfiles Aromáticos De Cabritos Lechales De Las Razas Canarias Majorera, Palmera Y Tinerfeña Alimentados Con Leche Natural Y Artificial
Influencia De La Variedad De Aceituna, Su Maduración Y Almacenamiento Sobre El Contenido De Acrilamida De Aceituna Negra Oxidada
Caracterización De Perfiles Aromáticos De Cabritos Lechales De Las Razas Canarias Majorera, Palmera Y Tinerfeña Alimentados Con Leche Natural Y Artificial
Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura
Caracterización De Perfiles Aromáticos De Cabritos Lechales De Las Razas Canarias Majorera, Palmera Y Tinerfeña Alimentados Con Leche Natural Y Artificial
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
Efecto Del Formato De Presentación De Aceitunas Negras Oxidadas En El Contenido De Acrilamida
Nuevas Tecnologías Para La Extracción De Compuestos Bioactivos En Subproductos De Pimientos
Efecto Del Formato De Presentación De Aceitunas Negras Oxidadas En El Contenido De Acrilamida
Spices And Herbs
Efecto Del Formato De Presentación De Aceitunas Negras Oxidadas En El Contenido De Acrilamida
Spices And Herbs
Handbook Of Foodborne Diseases
Spices And Herbs
Handbook Of Foodborne Diseases
Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism
Handbook Of Foodborne Diseases
Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism
A Study Of The Nutritional Status And Prevalence Of Overweight Among Adolescents From Different Size Towns In Extremadura
Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism
A Study Of The Nutritional Status And Prevalence Of Overweight Among Adolescents From Different Size Towns In Extremadura
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
A Study Of The Nutritional Status And Prevalence Of Overweight Among Adolescents From Different Size Towns In Extremadura
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
Extracción De Compuestos Fenólicos De Subproductos De Caqui Mediante Métodos Convencionales Y No Convencionales
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
Extracción De Compuestos Fenólicos De Subproductos De Caqui Mediante Métodos Convencionales Y No Convencionales
Efecto De Las Condiciones De Secado Sobre La Calidad De La Cáscara De Pimiento Para La Obtención De Pimentón
Extracción De Compuestos Fenólicos De Subproductos De Caqui Mediante Métodos Convencionales Y No Convencionales
Efecto De Las Condiciones De Secado Sobre La Calidad De La Cáscara De Pimiento Para La Obtención De Pimentón
Estudios Para La Obtención De Aceitunas De Mesa De Calidad Empleando Diferentesvariedades De Aceituna
Efecto De Las Condiciones De Secado Sobre La Calidad De La Cáscara De Pimiento Para La Obtención De Pimentón
Estudios Para La Obtención De Aceitunas De Mesa De Calidad Empleando Diferentesvariedades De Aceituna
Caracterización De Flores Comestibles Frescas, Deshidratadas Y Liofilizadas Para Su Uso Como Ingrediente En La Industriaalimentaria
Estudios Para La Obtención De Aceitunas De Mesa De Calidad Empleando Diferentesvariedades De Aceituna
Caracterización De Flores Comestibles Frescas, Deshidratadas Y Liofilizadas Para Su Uso Como Ingrediente En La Industriaalimentaria
Patulin
Caracterización De Flores Comestibles Frescas, Deshidratadas Y Liofilizadas Para Su Uso Como Ingrediente En La Industriaalimentaria
Patulin
Clostridium
Patulin
Clostridium
Combined Effect Of Pediocin Bacha-6111-2 And High Hydrostatic Pressure To Control Listeria Innocua In Fermented Meat Sausage
Clostridium
Combined Effect Of Pediocin Bacha-6111-2 And High Hydrostatic Pressure To Control Listeria Innocua In Fermented Meat Sausage
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
Combined Effect Of Pediocin Bacha-6111-2 And High Hydrostatic Pressure To Control Listeria Innocua In Fermented Meat Sausage
Desarrollo De La Tutorización De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura Mediante Un Espacio Virtual
Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura
Desarrollo De La Tutorización De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura Mediante Un Espacio Virtual
Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura
Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium
Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura
Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium
Efecto Del Uso De Lactoreemplazantes Sobre Los Compuestos Volátiles De La Carne De Cabrito Lechal De Ocho Razas Españolas
Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium
Efecto Del Uso De Lactoreemplazantes Sobre Los Compuestos Volátiles De La Carne De Cabrito Lechal De Ocho Razas Españolas
Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis
Efecto Del Uso De Lactoreemplazantes Sobre Los Compuestos Volátiles De La Carne De Cabrito Lechal De Ocho Razas Españolas
Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
Application Of Microperforated Films To Maintain Quality Traits Of ‘13s-3-13’ Sweet Cherries
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
Application Of Microperforated Films To Maintain Quality Traits Of ‘13s-3-13’ Sweet Cherries
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Application Of Microperforated Films To Maintain Quality Traits Of ‘13s-3-13’ Sweet Cherries
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Clostridium
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Clostridium
Characterization Of Anti-Listerial Bacteriocin Produced By Lactic Acid Bacteria Isolated From Traditional Fermented Foods From Cambodia
Clostridium
Characterization Of Anti-Listerial Bacteriocin Produced By Lactic Acid Bacteria Isolated From Traditional Fermented Foods From Cambodia
Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas
Characterization Of Anti-Listerial Bacteriocin Produced By Lactic Acid Bacteria Isolated From Traditional Fermented Foods From Cambodia
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
Biopreservation Strategies In Combination With Mild High Pressure Treatments In Traditional Portuguese Ready-To-Eat Meat Sausage
The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors
Biopreservation Strategies In Combination With Mild High Pressure Treatments In Traditional Portuguese Ready-To-Eat Meat Sausage
Evaluation Of The Combined Effect Of Chitosan And Lactic Acid Bacteria In Alheira (Fermented Meat Sausage) Paste
Biopreservation Strategies In Combination With Mild High Pressure Treatments In Traditional Portuguese Ready-To-Eat Meat Sausage
Evaluation Of The Combined Effect Of Chitosan And Lactic Acid Bacteria In Alheira (Fermented Meat Sausage) Paste
Enhancement Of Bacteriocin Production And Antimicrobial Activity Of Pediococcus Acidilactici Ha-6111-2
Evaluation Of The Combined Effect Of Chitosan And Lactic Acid Bacteria In Alheira (Fermented Meat Sausage) Paste
Enhancement Of Bacteriocin Production And Antimicrobial Activity Of Pediococcus Acidilactici Ha-6111-2
Prevalence And Antimicrobial Susceptibility Of Acinetobacter Spp. Isolated From Meat
Enhancement Of Bacteriocin Production And Antimicrobial Activity Of Pediococcus Acidilactici Ha-6111-2
Prevalence And Antimicrobial Susceptibility Of Acinetobacter Spp. Isolated From Meat
Combined Effect Of Antagonistic Yeast And Modified Atmosphere To Control Penicillium Expansum Infection In Sweet Cherries Cv. Ambrunés
Prevalence And Antimicrobial Susceptibility Of Acinetobacter Spp. Isolated From Meat
Combined Effect Of Antagonistic Yeast And Modified Atmosphere To Control Penicillium Expansum Infection In Sweet Cherries Cv. Ambrunés
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Combined Effect Of Antagonistic Yeast And Modified Atmosphere To Control Penicillium Expansum Infection In Sweet Cherries Cv. Ambrunés
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Yeast Community In Traditional Portuguese Serpa Cheese By Culture-Dependent And -Independent Dna Approaches
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Yeast Community In Traditional Portuguese Serpa Cheese By Culture-Dependent And -Independent Dna Approaches
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
Yeast Community In Traditional Portuguese Serpa Cheese By Culture-Dependent And -Independent Dna Approaches
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application
Mild Pressure Treatments Applied To Pediococcus Acidilactici Ha-6111-2 At Exponential Growth Phase
Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application
Mild Pressure Treatments Applied To Pediococcus Acidilactici Ha-6111-2 At Exponential Growth Phase
Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages
Mild Pressure Treatments Applied To Pediococcus Acidilactici Ha-6111-2 At Exponential Growth Phase
Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages
Antimicrobial Activity Of Ethanolic Extract Of Propolis In “alheira”, A Fermented Meat Sausage
Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages
Antimicrobial Activity Of Ethanolic Extract Of Propolis In “alheira”, A Fermented Meat Sausage
Potential Antimicrobial And Antiproliferative Activities Of Autochthonous Starter Cultures And Protease Epg222 In Dry-Fermented Sausages
Antimicrobial Activity Of Ethanolic Extract Of Propolis In “alheira”, A Fermented Meat Sausage
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
Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases
Characterisation Of The Vegetable Rennets Used For 'torta Del Casar' Cheesemaking By A Protein Profile Method
Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Effect Of High Pressure On Growth And Bacteriocin Production Of Pediococcus Acidilactici Ha-6111-2
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Effect Of High Pressure On Growth And Bacteriocin Production Of Pediococcus Acidilactici Ha-6111-2
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Effect Of High Pressure On Growth And Bacteriocin Production Of Pediococcus Acidilactici Ha-6111-2
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)
Evaluation Of The Nutritive Value Of Sugarcane Residues Inoculated With Fungus Fomes Sp
Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)
Evaluation Of The Nutritive Value Of Sugarcane Residues Inoculated With Fungus Fomes Sp
High Pressure Extraction Of Phenolic Compounds From Citrus Peels†
Evaluation Of The Nutritive Value Of Sugarcane Residues Inoculated With Fungus Fomes Sp
High Pressure Extraction Of Phenolic Compounds From Citrus Peels†
Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese
High Pressure Extraction Of Phenolic Compounds From Citrus Peels†
Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese
Evaluación Del Estado Nutricional De Estudiantes Adolescentes De Extremadura Basado En Medidas Antropométricas
Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese
Evaluación Del Estado Nutricional De Estudiantes Adolescentes De Extremadura Basado En Medidas Antropométricas
Clostridium (C. Botulinum And C. Perfringens)
Evaluación Del Estado Nutricional De Estudiantes Adolescentes De Extremadura Basado En Medidas Antropométricas
Clostridium (C. Botulinum And C. Perfringens)
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
Clostridium (C. Botulinum And C. Perfringens)
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
Nutritional Evaluation Of Adolescent Students From Extremadura Based On Anthropometric Measurements
Quality Assessment Of Commercial Paprikas
Nutritional Evaluation Of Adolescent Students From Extremadura Based On Anthropometric Measurements
Clostridium (C. Botulinum And C. Perfringens)
Nutritional Evaluation Of Adolescent Students From Extremadura Based On Anthropometric Measurements
Clostridium (C. Botulinum And C. Perfringens)
Bacterial Communities Of The Traditional Raw Ewe's Milk Cheese Torta Del Casar Made Without The Addition Of A Starter
Clostridium (C. Botulinum And C. Perfringens)
Bacterial Communities Of The Traditional Raw Ewe's Milk Cheese Torta Del Casar Made Without The Addition Of A Starter
Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese
Bacterial Communities Of The Traditional Raw Ewe's Milk Cheese Torta Del Casar Made Without The Addition Of A Starter
Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese
Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar
Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese
Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar
Authentication Of 'cereza Del Jerte' Cherry Cultivars Using Real Time Pcr
Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar
Authentication Of 'cereza Del Jerte' Cherry Cultivars Using Real Time Pcr
Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life
Authentication Of 'cereza Del Jerte' Cherry Cultivars Using Real Time Pcr
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
Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
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
Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico
Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries
Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Associations Of Yeasts With Spotted-Wing Drosophila (Drosophila Suzukii; Diptera: Drosophilidae) In Cherries And Raspberries
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Associations Of Yeasts With Spotted-Wing Drosophila (Drosophila Suzukii; Diptera: Drosophilidae) In Cherries And Raspberries
Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes
Associations Of Yeasts With Spotted-Wing Drosophila (Drosophila Suzukii; Diptera: Drosophilidae) In Cherries And Raspberries
Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes
Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes
Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes
Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes
Application Of Lactobacillus Fermentum Hl57 And Pediococcus Acidilactici Sp979 As Potential Probiotics In The Manufacture Of Traditional Iberian Dry-Fermented Sausages
Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes
Application Of Lactobacillus Fermentum Hl57 And Pediococcus Acidilactici Sp979 As Potential Probiotics In The Manufacture Of Traditional Iberian Dry-Fermented Sausages
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
Application Of Lactobacillus Fermentum Hl57 And Pediococcus Acidilactici Sp979 As Potential Probiotics In The Manufacture Of Traditional Iberian Dry-Fermented Sausages
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage
Análisis Del Contenido En Nitrógeno Y Proteínas De Leche Materna, Día Vs Noche
Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage
Análisis Del Contenido En Nitrógeno Y Proteínas De Leche Materna, Día Vs Noche
Estudio Del Papel Antioxidante Del Pimentón De La Vera
Análisis Del Contenido En Nitrógeno Y Proteínas De Leche Materna, Día Vs Noche
Estudio Del Papel Antioxidante Del Pimentón De La Vera
Nitrogen And Protein Content Analysis Of Human Milk, Diurnality Vs Nocturnality
Estudio Del Papel Antioxidante Del Pimentón De La Vera
Nitrogen And Protein Content Analysis Of Human Milk, Diurnality Vs Nocturnality
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Nitrogen And Protein Content Analysis Of Human Milk, Diurnality Vs Nocturnality
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Clostridium
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Clostridium
Clostridium
Clostridium
Clostridium
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Clostridium
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Transformación Del Alpeorujo Con Hongos Para La Obtención De Fertilizante Orgánico
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Transformación Del Alpeorujo Con Hongos Para La Obtención De Fertilizante Orgánico
Clostridium
Transformación Del Alpeorujo Con Hongos Para La Obtención De Fertilizante Orgánico
Clostridium
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
Clostridium
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
Avances En La Autentificación De Cerezas Del Jerte
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
Avances En La Autentificación De Cerezas Del Jerte
Characterization Of The Novel Antifungal Protein Pgafp And The Encoding Gene Of Penicillium Chrysogenum
Avances En La Autentificación De Cerezas Del Jerte
Characterization Of The Novel Antifungal Protein Pgafp And The Encoding Gene Of Penicillium Chrysogenum
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
Characterization Of The Novel Antifungal Protein Pgafp And The Encoding Gene Of Penicillium Chrysogenum
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
Characterization Of The Novel Antifungal Chitosanase Pgchp And The Encoding Gene From Penicillium Chrysogenum
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
Characterization Of The Novel Antifungal Chitosanase Pgchp And The Encoding Gene From Penicillium Chrysogenum
Physicochemical And Microbiological Characterization Of The Dehydration Processing Of Red Pepper Fruits For Paprika Production
Characterization Of The Novel Antifungal Chitosanase Pgchp And The Encoding Gene From Penicillium Chrysogenum
Physicochemical And Microbiological Characterization Of The Dehydration Processing Of Red Pepper Fruits For Paprika Production
Effect Of The Commercial Ripening Stage And Postharvest Storage On Microbial And Aroma Changes Of 'ambrunés' Sweet Cherries
Physicochemical And Microbiological Characterization Of The Dehydration Processing Of Red Pepper Fruits For Paprika Production
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
Dry Matter And Root Colonization Of Plants By Indigenous Arbuscular Mycorrhizal Fungi With Physical Fractions Of Dry Olive Mill Residue Inoculated With Saprophytic Fungi
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Dry Matter And Root Colonization Of Plants By Indigenous Arbuscular Mycorrhizal Fungi With Physical Fractions Of Dry Olive Mill Residue Inoculated With Saprophytic Fungi
Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
Dry Matter And Root Colonization Of Plants By Indigenous Arbuscular Mycorrhizal Fungi With Physical Fractions Of Dry Olive Mill Residue Inoculated With Saprophytic Fungi
Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Control De Calidad Del Cardo Silvestre En La Elaboración De La Torta Del Casar
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Control De Calidad Del Cardo Silvestre En La Elaboración De La Torta Del Casar
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Control De Calidad Del Cardo Silvestre En La Elaboración De La Torta Del Casar
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Physiologic Responses And Gene Diversity Indicate Olive Alternative Oxidase As A Potential Source For Markers Involved In Efficient Adventitious Root Induction
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Physiologic Responses And Gene Diversity Indicate Olive Alternative Oxidase As A Potential Source For Markers Involved In Efficient Adventitious Root Induction
Estimación Del Trabajo No Presencial Del Alumno En Las Asignaturas Del Área De Nutrición Y Bromatología En La Licenciatura De Ciencia Y Tecnología De Los Alimentos De La Universidad De Extremadura
Physiologic Responses And Gene Diversity Indicate Olive Alternative Oxidase As A Potential Source For Markers Involved In Efficient Adventitious Root Induction
Estimación Del Trabajo No Presencial Del Alumno En Las Asignaturas Del Área De Nutrición Y Bromatología En La Licenciatura De Ciencia Y Tecnología De Los Alimentos De La Universidad De Extremadura
Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura
Estimación Del Trabajo No Presencial Del Alumno En Las Asignaturas Del Área De Nutrición Y Bromatología En La Licenciatura De Ciencia Y Tecnología De Los Alimentos De La Universidad De Extremadura
Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura
Aceptación De Las Metodologías Ects Por Parte De Los Alumnos De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura
Aceptación De Las Metodologías Ects Por Parte De Los Alumnos De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
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
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
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Estrategias De Evaluación Continuada Dentro Del Marco Eees De Las Asignaturas Del Área De Nutrición Y Bromatología Impartidas En El Curso Completo De 4ºde La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Estrategias De Evaluación Continuada Dentro Del Marco Eees De Las Asignaturas Del Área De Nutrición Y Bromatología Impartidas En El Curso Completo De 4ºde La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Resultados De La Aplicación De Distintas Metodologías En Las Tutorías Ects En Asignaturas Del Área De Nutrición Y Bromatología De 4º De Ciencia Y Tecnología De Los Alimentos
Estrategias De Evaluación Continuada Dentro Del Marco Eees De Las Asignaturas Del Área De Nutrición Y Bromatología Impartidas En El Curso Completo De 4ºde La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Resultados De La Aplicación De Distintas Metodologías En Las Tutorías Ects En Asignaturas Del Área De Nutrición Y Bromatología De 4º De Ciencia Y Tecnología De Los Alimentos
Avances En La Autentificación Del Pimentón De La Vera
Resultados De La Aplicación De Distintas Metodologías En Las Tutorías Ects En Asignaturas Del Área De Nutrición Y Bromatología De 4º De Ciencia Y Tecnología De Los Alimentos
Avances En La Autentificación Del Pimentón De La Vera
Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages
Avances En La Autentificación Del Pimentón De La Vera
Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages
Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages
Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages
Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages
Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages
Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Genetic Characterization And Expression Of The Novel Fungal Protease, Epg222 Active In Dry-Cured Meat Products
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
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
Grupos Microbianos Implicados En La Cala Del Jamón Ibérico.
Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products
Grupos Microbianos Implicados En La Cala Del Jamón Ibérico.
Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico
Grupos Microbianos Implicados En La Cala Del Jamón Ibérico.
Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico
Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika
Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico
Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'
Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Identificación De Bacterias Lácticas Aisladas De Embutidos De Cerdo Ibérico Mediante Perfil De Proteínas Intracelulares
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Identificación De Bacterias Lácticas Aisladas De Embutidos De Cerdo Ibérico Mediante Perfil De Proteínas Intracelulares
Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham
Identificación De Bacterias Lácticas Aisladas De Embutidos De Cerdo Ibérico Mediante Perfil De Proteínas Intracelulares
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
Comparative Study Of The Pigment Content Of Different Crop Cycle Tomato Varieties For Industry
Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures
Comparative Study Of The Pigment Content Of Different Crop Cycle Tomato Varieties For Industry
Effect Of Processing Of Tomato Paste On The Pigment Content
Comparative Study Of The Pigment Content Of Different Crop Cycle Tomato Varieties For Industry
Effect Of Processing Of Tomato Paste On The Pigment Content
Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins
Effect Of Processing Of Tomato Paste On The Pigment Content
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.
Functional Expression Of Keratinase (Kera) Gene From Bacillus Licheniformis In Pichia Pastoris
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe.
Functional Expression Of Keratinase (Kera) Gene From Bacillus Licheniformis In Pichia Pastoris
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Functional Expression Of Keratinase (Kera) Gene From Bacillus Licheniformis In Pichia Pastoris
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
Caracteres De Prolificidad Y Aptitud Materna En Hembras Híbridas Del Cruce Entre Estirpes De Cerdo Ibérico
Molecular Cloning Of Verrucosidin-Producing Penicillium Polonicum Genes By Differential Screening To Obtain A Dna Probe
Caracteres De Prolificidad Y Aptitud Materna En Hembras Híbridas Del Cruce Entre Estirpes De Cerdo Ibérico
Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos
Caracteres De Prolificidad Y Aptitud Materna En Hembras Híbridas Del Cruce Entre Estirpes De Cerdo Ibérico
Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods
Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos
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.
Carácteres Productivos Y De Calidad En Cerdos Ibéricos Puros Y Cruzados Con Duroc: Influencia De La Montanera Sobre Su Perfil De Ácidos Grasos
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods.
Carácteres Productivos Y De Calidad En Cerdos Ibéricos Puros Y Cruzados Con Duroc: Influencia De La Montanera Sobre Su Perfil De Ácidos Grasos
Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham
Carácteres Productivos Y De Calidad En Cerdos Ibéricos Puros Y Cruzados Con Duroc: Influencia De La Montanera Sobre Su Perfil De Ácidos Grasos
Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Utilización Del Alperujo De Aceituna Como Suplemento De La Ración En El Cerdo Ibérico De Primor
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Utilización Del Alperujo De Aceituna Como Suplemento De La Ración En El Cerdo Ibérico De Primor
Clasificación De Calidades En Función Del Perfil De Ácidos Grasos. Ejercicio Comparativo En 4 Campañas Con Cerdos Ibéricos Cebados En Montaña Pura.
Utilización Del Alperujo De Aceituna Como Suplemento De La Ración En El Cerdo Ibérico De Primor
Clasificación De Calidades En Función Del Perfil De Ácidos Grasos. Ejercicio Comparativo En 4 Campañas Con Cerdos Ibéricos Cebados En Montaña Pura.
Automatización Del Sistema De Control De La División De Hidroeléctrica Ferroatlántica
Clasificación De Calidades En Función Del Perfil De Ácidos Grasos. Ejercicio Comparativo En 4 Campañas Con Cerdos Ibéricos Cebados En Montaña Pura.
Automatización Del Sistema De Control De La División De Hidroeléctrica Ferroatlántica
Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos
Automatización Del Sistema De Control De La División De Hidroeléctrica Ferroatlántica
Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos
Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe
Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos
Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe
Contribución Al Uso De La Técnica De Confusión Sexual Contra Gusano Rosado (Pectinophora Gossypiella Saunders) En Algodón
Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe
Contribución Al Uso De La Técnica De Confusión Sexual Contra Gusano Rosado (Pectinophora Gossypiella Saunders) En Algodón
E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum
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