PUBLICACIÓN

Formación práctica universitaria en y para la sostenibilidad: Aplicación de Trichodermas para la producción de plantas

ACCEDER A LA PUBLICACIÓN: Dialnet

Velázquez Otero, María Rocío; Martínez Cano, Manuel; Ruiz-Moyano Seco de Herrera, Santiago; Poblaciones Suárez-Bárcena, María José; Hernández León, Alejandro

2022 Educación y sociedad: pensamiento e innovación para la transformación social

ISBN

9788411224680

AUTORES DE LA UEX

Manuel Martínez Cano
Santiago Ruiz-Moyano Seco De Herrera
Alejandro Hernández León
María Rocío Velázquez Otero

OTRAS PUBLICACIONES DE INTERÉS

Olivar, Vino Y Tabaco Ante La Agenda 2000
Cacao Mucilage Valorisation To Produce Craft Beers: A Case Study Towards The Sustainability Of The Cocoa Industry In Los Ríos Province
E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum
Cacao Mucilage Valorisation To Produce Craft Beers: A Case Study Towards The Sustainability Of The Cocoa Industry In Los Ríos Province
E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum
Mycobiota Composition Through The Ripening Of Artisanal Soft Cheeses ‘torta Del Casar’ And ‘queso De La Serena’ Monitored By High-Throughput Sequencing
E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum
Mycobiota Composition Through The Ripening Of Artisanal Soft Cheeses ‘torta Del Casar’ And ‘queso De La Serena’ Monitored By High-Throughput Sequencing
Herramientas Analíticas Innovadoras Para El Control Microbiológico En La Industria Alimentaria
Mycobiota Composition Through The Ripening Of Artisanal Soft Cheeses ‘torta Del Casar’ And ‘queso De La Serena’ Monitored By High-Throughput Sequencing
Herramientas Analíticas Innovadoras Para El Control Microbiológico En La Industria Alimentaria
Efecto De Un Recubrimiento Comestible A Base De Harina De Cáscara De Plátano (Musa Paradisiaca) Y Ácido Cítrico Aplicado En Piña (Ananas Comosus) Mínimamente Procesada
Herramientas Analíticas Innovadoras Para El Control Microbiológico En La Industria Alimentaria
Efecto De Un Recubrimiento Comestible A Base De Harina De Cáscara De Plátano (Musa Paradisiaca) Y Ácido Cítrico Aplicado En Piña (Ananas Comosus) Mínimamente Procesada
Biocontrol Of Cheese Spoilage Moulds Using Native Yeasts
Efecto De Un Recubrimiento Comestible A Base De Harina De Cáscara De Plátano (Musa Paradisiaca) Y Ácido Cítrico Aplicado En Piña (Ananas Comosus) Mínimamente Procesada
Biocontrol Of Cheese Spoilage Moulds Using Native Yeasts
Determination Of Fumonisins B1 And B2 In Food Matrices: Optimisation Of A Liquid Chromatographic Method With Fluorescence Detection
Biocontrol Of Cheese Spoilage Moulds Using Native Yeasts
Determination Of Fumonisins B1 And B2 In Food Matrices: Optimisation Of A Liquid Chromatographic Method With Fluorescence Detection
From Field To Fork: The Benefits Of Trichoderma Spp. In Food Quality And Safety
Determination Of Fumonisins B1 And B2 In Food Matrices: Optimisation Of A Liquid Chromatographic Method With Fluorescence Detection
From Field To Fork: The Benefits Of Trichoderma Spp. In Food Quality And Safety
A Comparative Study On The Preferences Of Spanish Consumers Towards The Use Of Natural Preservatives In Different Fruits
From Field To Fork: The Benefits Of Trichoderma Spp. In Food Quality And Safety
A Comparative Study On The Preferences Of Spanish Consumers Towards The Use Of Natural Preservatives In Different Fruits
Early Detection Of Monilinia Laxa In Nectarine (Prunus Persica Var. Nectarina) Using Electronic Nose Technology: A Non-Destructive Diagnostic Approach
A Comparative Study On The Preferences Of Spanish Consumers Towards The Use Of Natural Preservatives In Different Fruits
Early Detection Of Monilinia Laxa In Nectarine (Prunus Persica Var. Nectarina) Using Electronic Nose Technology: A Non-Destructive Diagnostic Approach
Modelling The Combined Effects Of Oxalic Acid, Water Activity, And Ph On The Growth And Mycotoxin Production Of Aspergillus Spp. In A Dried Fig System
Early Detection Of Monilinia Laxa In Nectarine (Prunus Persica Var. Nectarina) Using Electronic Nose Technology: A Non-Destructive Diagnostic Approach
Modelling The Combined Effects Of Oxalic Acid, Water Activity, And Ph On The Growth And Mycotoxin Production Of Aspergillus Spp. In A Dried Fig System
Application Of The E-Nose As A Non-Destructive Technique In The Early Detection Of Monilinia Laxa On Plum (Prunus Domestica L.)
Modelling The Combined Effects Of Oxalic Acid, Water Activity, And Ph On The Growth And Mycotoxin Production Of Aspergillus Spp. In A Dried Fig System
Application Of The E-Nose As A Non-Destructive Technique In The Early Detection Of Monilinia Laxa On Plum (Prunus Domestica L.)
Effects On Quality Of Application Of Two Antagonistic Yeasts On Plums (Prunus Salicina) During Postharvest Cold Storage
Application Of The E-Nose As A Non-Destructive Technique In The Early Detection Of Monilinia Laxa On Plum (Prunus Domestica L.)
Effects On Quality Of Application Of Two Antagonistic Yeasts On Plums (Prunus Salicina) During Postharvest Cold Storage
Early Detection Of Monilinia Laxa In Yellow-Fleshed Peach Using A Non-Destructive E-Nose Approach
Effects On Quality Of Application Of Two Antagonistic Yeasts On Plums (Prunus Salicina) During Postharvest Cold Storage
Early Detection Of Monilinia Laxa In Yellow-Fleshed Peach Using A Non-Destructive E-Nose Approach
Antagonistic Activity Of Two Yeasts Against Penicillium Expansum In Stone Fruits
Early Detection Of Monilinia Laxa In Yellow-Fleshed Peach Using A Non-Destructive E-Nose Approach
Antagonistic Activity Of Two Yeasts Against Penicillium Expansum In Stone Fruits
Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence
Antagonistic Activity Of Two Yeasts Against Penicillium Expansum In Stone Fruits
Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence
Metabarcoding Analysis Reveals A Differential Bacterial Community Profile Associated With ‘torta Del Casar’ And ‘queso De La Serena’ Pdo Cheeses
Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence
Metabarcoding Analysis Reveals A Differential Bacterial Community Profile Associated With ‘torta Del Casar’ And ‘queso De La Serena’ Pdo Cheeses
Combining Zinc Biofortification And Native Trichoderma Inoculation Strategies For Subterranean Clover
Metabarcoding Analysis Reveals A Differential Bacterial Community Profile Associated With ‘torta Del Casar’ And ‘queso De La Serena’ Pdo Cheeses
Combining Zinc Biofortification And Native Trichoderma Inoculation Strategies For Subterranean Clover
Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition And Proteomic Changes In Lacticaseibacillus Paracasei M38
Combining Zinc Biofortification And Native Trichoderma Inoculation Strategies For Subterranean Clover
Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition And Proteomic Changes In Lacticaseibacillus Paracasei M38
Impact Of Simulated Human Gastrointestinal Digestion On The Functional Properties Of Dietary Fibres Obtained From Broccoli Leaves, Grape Stems, Pomegranate And Tomato Peels
Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition And Proteomic Changes In Lacticaseibacillus Paracasei M38
Impact Of Simulated Human Gastrointestinal Digestion On The Functional Properties Of Dietary Fibres Obtained From Broccoli Leaves, Grape Stems, Pomegranate And Tomato Peels
Can Fruit Be More Sustainable? A Study On Consumer Preferences Towards The Use Of Natural Preservatives In Cherries
Impact Of Simulated Human Gastrointestinal Digestion On The Functional Properties Of Dietary Fibres Obtained From Broccoli Leaves, Grape Stems, Pomegranate And Tomato Peels
Can Fruit Be More Sustainable? A Study On Consumer Preferences Towards The Use Of Natural Preservatives In Cherries
Effect Of Cocoa Mucilage On The Biopreservation Of Meats
Can Fruit Be More Sustainable? A Study On Consumer Preferences Towards The Use Of Natural Preservatives In Cherries
Effect Of Cocoa Mucilage On The Biopreservation Of Meats
Low-Temperature Treatments As An Alternative To Conventional Pest Control In Dried Figs And Their Effect On Overall Fruit Quality
Effect Of Cocoa Mucilage On The Biopreservation Of Meats
Low-Temperature Treatments As An Alternative To Conventional Pest Control In Dried Figs And Their Effect On Overall Fruit Quality
Elicitors: Impact On The Fungal Pathogenicity And Colonization In Fruits
Low-Temperature Treatments As An Alternative To Conventional Pest Control In Dried Figs And Their Effect On Overall Fruit Quality
Elicitors: Impact On The Fungal Pathogenicity And Colonization In Fruits
Exploring Trichoderma Diversity For Sustainable Disease Management In Lolium Perenne Against Fusarium Avenaceum
Elicitors: Impact On The Fungal Pathogenicity And Colonization In Fruits
Exploring Trichoderma Diversity For Sustainable Disease Management In Lolium Perenne Against Fusarium Avenaceum
Desarrollo De Competencias Transversales Promoviendo La Sostenibilidad Como Parte De La Dietoterapia
Exploring Trichoderma Diversity For Sustainable Disease Management In Lolium Perenne Against Fusarium Avenaceum
Desarrollo De Competencias Transversales Promoviendo La Sostenibilidad Como Parte De La Dietoterapia
Identificación Y Control De Agentes Bióticos Causantes De Alteraciones En El Proceso Productivo Del Higo Seco
Desarrollo De Competencias Transversales Promoviendo La Sostenibilidad Como Parte De La Dietoterapia
Identificación Y Control De Agentes Bióticos Causantes De Alteraciones En El Proceso Productivo Del Higo Seco
Impact Of Water Management And Geographic Location On The Physicochemical Traits And Fungal Population Of ‘calabacita’ Dried Figs In Extremadura (Spain)
Identificación Y Control De Agentes Bióticos Causantes De Alteraciones En El Proceso Productivo Del Higo Seco
Impact Of Water Management And Geographic Location On The Physicochemical Traits And Fungal Population Of ‘calabacita’ Dried Figs In Extremadura (Spain)
Proteomic Analyses Of Bacteroides Ovatus And Bifidobacterium Longum In Xylan Bidirectional Culture Shows Sugar Cross-Feeding Interactions
Impact Of Water Management And Geographic Location On The Physicochemical Traits And Fungal Population Of ‘calabacita’ Dried Figs In Extremadura (Spain)
Proteomic Analyses Of Bacteroides Ovatus And Bifidobacterium Longum In Xylan Bidirectional Culture Shows Sugar Cross-Feeding Interactions
Quantification And Identification Of Damage Caused By Pests And Fungi In Dried Figs From Orchards With Different Levels Of Agronomic Management In The Main Production Areas Of Extremadura (Sw Spain)
Proteomic Analyses Of Bacteroides Ovatus And Bifidobacterium Longum In Xylan Bidirectional Culture Shows Sugar Cross-Feeding Interactions
Quantification And Identification Of Damage Caused By Pests And Fungi In Dried Figs From Orchards With Different Levels Of Agronomic Management In The Main Production Areas Of Extremadura (Sw Spain)
Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art
Quantification And Identification Of Damage Caused By Pests And Fungi In Dried Figs From Orchards With Different Levels Of Agronomic Management In The Main Production Areas Of Extremadura (Sw Spain)
Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art
Pathogenesis Of Fungal Infections
Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art
Pathogenesis Of Fungal Infections
Otras Microbiotas: Hongos
Pathogenesis Of Fungal Infections
Otras Microbiotas: Hongos
Improvement Of Shelf-Life Of Cherry (Prunus Avium L.) By Combined Application Of Modified-Atmosphere Packaging And Antagonistic Yeast For Long-Distance Export
Otras Microbiotas: Hongos
Improvement Of Shelf-Life Of Cherry (Prunus Avium L.) By Combined Application Of Modified-Atmosphere Packaging And Antagonistic Yeast For Long-Distance Export
Fungal Control In Foods Through Biopreservation
Improvement Of Shelf-Life Of Cherry (Prunus Avium L.) By Combined Application Of Modified-Atmosphere Packaging And Antagonistic Yeast For Long-Distance Export
Fungal Control In Foods Through Biopreservation
Development Of Real-Time Pcr Methods For The Quantification Of Methanoculleus, Methanosarcina And Methanobacterium In Anaerobic Digestion
Fungal Control In Foods Through Biopreservation
Development Of Real-Time Pcr Methods For The Quantification Of Methanoculleus, Methanosarcina And Methanobacterium In Anaerobic Digestion
Evaluation Of Fungal Hazards Associated With Dried Fig Processing
Development Of Real-Time Pcr Methods For The Quantification Of Methanoculleus, Methanosarcina And Methanobacterium In Anaerobic Digestion
Evaluation Of Fungal Hazards Associated With Dried Fig Processing
Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts
Evaluation Of Fungal Hazards Associated With Dried Fig Processing
Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts
Detection Of Volatile Organic Compounds Associated With Mechanical Damage In Apple Cv. ‘golden Delicious’ By Headspace Solid-Phase Microextraction (Hs-Spme) And Gc-Ms Analysis
Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts
Detection Of Volatile Organic Compounds Associated With Mechanical Damage In Apple Cv. ‘golden Delicious’ By Headspace Solid-Phase Microextraction (Hs-Spme) And Gc-Ms Analysis
Improve The Functional Properties Of Dietary Fibre Isolated From Broccoli By-Products By Using Different Technologies
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
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
El Suelo Del Viñedo Como Reservorio Natural De Levaduras Fermentativas
Effects Of Use Of Modified Traditional Driers In Making Smoked Paprika “pimentón De La Vera”, On Pepper Quality And Mitigation Of Pah Contamination
El Suelo Del Viñedo Como Reservorio Natural De Levaduras Fermentativas
Aislamiento De Mutantes De "torulaspora Delbrueckii" Resistentes A Sulfuroso, Etanol Y Alta Presión De Co2 Para La Elaboración De Cava
El Suelo Del Viñedo Como Reservorio Natural De Levaduras Fermentativas
Aislamiento De Mutantes De "torulaspora Delbrueckii" Resistentes A Sulfuroso, Etanol Y Alta Presión De Co2 Para La Elaboración De Cava
Gamificación Superficial Como Herramienta De Enseñanza-Aprendizaje En "microbiología"
Aislamiento De Mutantes De "torulaspora Delbrueckii" Resistentes A Sulfuroso, Etanol Y Alta Presión De Co2 Para La Elaboración De Cava
Gamificación Superficial Como Herramienta De Enseñanza-Aprendizaje En "microbiología"
Formación Práctica Universitaria En Y Para La Sostenibilidad: Aplicación De Trichodermas Para La Producción De Plantas
Gamificación Superficial Como Herramienta De Enseñanza-Aprendizaje En "microbiología"
Formación Práctica Universitaria En Y Para La Sostenibilidad: Aplicación De Trichodermas Para La Producción De Plantas
Characterization Of Autochthonal Hafnia Spp. Strains Isolated From Spanish Soft Raw Ewe's Milk Pdo Cheeses To Be Used As Adjunct Culture
Formación Práctica Universitaria En Y Para La Sostenibilidad: Aplicación De Trichodermas Para La Producción De Plantas
Characterization Of Autochthonal Hafnia Spp. Strains Isolated From Spanish Soft Raw Ewe's Milk Pdo Cheeses To Be Used As Adjunct Culture
Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application
Characterization Of Autochthonal Hafnia Spp. Strains Isolated From Spanish Soft Raw Ewe's Milk Pdo Cheeses To Be Used As Adjunct Culture
Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application
Low-Frequency Ultrasound As A Tool For Quality Control Of Soft-Bodied Raw Ewe's Milk Cheeses
Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application
Low-Frequency Ultrasound As A Tool For Quality Control Of Soft-Bodied Raw Ewe's Milk Cheeses
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)
Technological And Protective Performance Of Lab Isolated From Serpa Pdo Cheese: Towards Selection And Development Of An Autochthonous Starter Culture
Identification Of The Causal Agent Of Aqueous Spot Disease Of Sweet Cherries (Prunus Avium L.) From The Jerte Valley (Cáceres, Spain)
Technological And Protective Performance Of Lab Isolated From Serpa Pdo Cheese: Towards Selection And Development Of An Autochthonous Starter Culture
In Vitro Biological Control Of Aspergillus Flavus By Hanseniaspora Opuntiae L479 And Hanseniaspora Uvarum L793, Producers Of Antifungal Volatile Organic Compounds
Technological And Protective Performance Of Lab Isolated From Serpa Pdo Cheese: Towards Selection And Development Of An Autochthonous Starter Culture
In Vitro Biological Control Of Aspergillus Flavus By Hanseniaspora Opuntiae L479 And Hanseniaspora Uvarum L793, Producers Of Antifungal Volatile Organic Compounds
Combined Foliar Zinc And Nitrogen Application In Broccoli (Brassica Oleracea Var. Italica L.): Effects On Growth, Nutrient Bioaccumulation, And Bioactive Compounds
In Vitro Biological Control Of Aspergillus Flavus By Hanseniaspora Opuntiae L479 And Hanseniaspora Uvarum L793, Producers Of Antifungal Volatile Organic Compounds
Combined Foliar Zinc And Nitrogen Application In Broccoli (Brassica Oleracea Var. Italica L.): Effects On Growth, Nutrient Bioaccumulation, And Bioactive Compounds
Participación De Las Levaduras Del Suelo Del Viñedo En La Fermentación Espontánea Del Mosto
Combined Foliar Zinc And Nitrogen Application In Broccoli (Brassica Oleracea Var. Italica L.): Effects On Growth, Nutrient Bioaccumulation, And Bioactive Compounds
Participación De Las Levaduras Del Suelo Del Viñedo En La Fermentación Espontánea Del Mosto
Improving The Viability And Metabolism Of Intestinal Probiotic Bacteria Using Fibre Obtained From Vegetable By-Products
Participación De Las Levaduras Del Suelo Del Viñedo En La Fermentación Espontánea Del Mosto
Improving The Viability And Metabolism Of Intestinal Probiotic Bacteria Using Fibre Obtained From Vegetable By-Products
Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees
Improving The Viability And Metabolism Of Intestinal Probiotic Bacteria Using Fibre Obtained From Vegetable By-Products
Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees
Evaluation Of The Quality And Shelf-Life Of Cayenne (Capsicum Spp.)
Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees
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
Antioxidant, Antihypertensive And Antimicrobial Properties Of Phenolic Compounds Obtained From Native Plants By Different Extraction Methods
Functional Properties Of Extracts And Residual Dietary Fibre From Pomegranate (Punica Granatum L.) Peel Obtained With Different Supercritical Fluid Conditions
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
Effectiveness And Safety Of Methotrexate Monotherapy In Patients With Crohn’s Disease Refractory To Anti-Tnf-Α: Results From The Eneida Registry
Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese
Effectiveness And Safety Of Methotrexate Monotherapy In Patients With Crohn’s Disease Refractory To Anti-Tnf-Α: Results From The Eneida Registry
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Effectiveness And Safety Of Methotrexate Monotherapy In Patients With Crohn’s Disease Refractory To Anti-Tnf-Α: Results From The Eneida Registry
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards
Analysing The Vineyard Soil As A Natural Reservoir For Wine Yeasts
Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards
Analysing The Vineyard Soil As A Natural Reservoir For Wine Yeasts
Acrylamide Reduction After Phenols Addition To Californian-Style Black Olives
Analysing The Vineyard Soil As A Natural Reservoir For Wine Yeasts
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
Real-World Long-Term Effectiveness Of Ustekinumab In Crohn's Disease: Results From The Eneida Registry
Selection And Application Of Antifungal Vocs-Producing Yeasts As Biocontrol Agents Of Grey Mould In Fruits
Real-World Long-Term Effectiveness Of Ustekinumab In Crohn's Disease: Results From The Eneida Registry
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Real-World Long-Term Effectiveness Of Ustekinumab In Crohn's Disease: Results From The Eneida Registry
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Identification And Selection Of Yeast With Functional Properties For Future Application In Soft Paste Cheese
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Identification And Selection Of Yeast With Functional Properties For Future Application In Soft Paste Cheese
Genetic Improvement Of Torulaspora Delbrueckii For Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles And Obtaining New Mutants Resistant To So2, Ethanol, And High Co2 Pressure
Identification And Selection Of Yeast With Functional Properties For Future Application In Soft Paste Cheese
Genetic Improvement Of Torulaspora Delbrueckii For Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles And Obtaining New Mutants Resistant To So2, Ethanol, And High Co2 Pressure
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Genetic Improvement Of Torulaspora Delbrueckii For Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles And Obtaining New Mutants Resistant To So2, Ethanol, And High Co2 Pressure
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production
Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives
Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production
Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives
Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika
Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives
Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika
Influence Of The Use Of Milk Replacers And Ph On The Texture Profiles Of Raw And Cooked Meat Of Suckling Kids
Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika
Influence Of The Use Of Milk Replacers And Ph On The Texture Profiles Of Raw And Cooked Meat Of Suckling Kids
Use Of Efficient Drying Methods To Improve The Safety And Quality Of Dried Fig
Influence Of The Use Of Milk Replacers And Ph On The Texture Profiles Of Raw And Cooked Meat Of Suckling Kids
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
Propiedades Tecnológicas De Hafnia Alvei/paralvei Para Su Aplicación Como Cultivo Indicador En Quesos De Pasta Blanda
Caracterización De Perfiles Aromáticos De Cabritos Lechales De Las Razas Canarias Majorera, Palmera Y Tinerfeña Alimentados Con Leche Natural Y Artificial
Propiedades Tecnológicas De Hafnia Alvei/paralvei Para Su Aplicación Como Cultivo Indicador En Quesos De Pasta Blanda
Efecto De Tres Prebióticos Comerciales En El Crecimiento Y Metabolismo De 12 Cepas De Latobacilos [Sic] Con Potenciales Propiedades Probióticas
Propiedades Tecnológicas De Hafnia Alvei/paralvei Para Su Aplicación Como Cultivo Indicador En Quesos De Pasta Blanda
Efecto De Tres Prebióticos Comerciales En El Crecimiento Y Metabolismo De 12 Cepas De Latobacilos [Sic] Con Potenciales Propiedades Probióticas
Nuevas Tecnologías Para La Extracción De Compuestos Bioactivos En Subproductos De Pimientos
Efecto De Tres Prebióticos Comerciales En El Crecimiento Y Metabolismo De 12 Cepas De Latobacilos [Sic] Con Potenciales Propiedades Probióticas
Nuevas Tecnologías Para La Extracción De Compuestos Bioactivos En Subproductos De Pimientos
Spices And Herbs
Nuevas Tecnologías Para La Extracción De Compuestos Bioactivos En Subproductos De Pimientos
Spices And Herbs
El Sector De Frutos Secos (Iii): Análisis Comercial Del Almendro
Spices And Herbs
El Sector De Frutos Secos (Iii): Análisis Comercial Del Almendro
Caracterización Agroclimática De Extremadura En 2018
El Sector De Frutos Secos (Iii): Análisis Comercial Del Almendro
Caracterización Agroclimática De Extremadura En 2018
Historias De Plantas (V): La Vid Y El Vino (Primera Parte) : La Protohistoria, La Edad Antigua Y La Viticultura Ante El Cambio Climático
Caracterización Agroclimática De Extremadura En 2018
Historias De Plantas (V): La Vid Y El Vino (Primera Parte) : La Protohistoria, La Edad Antigua Y La Viticultura Ante El Cambio Climático
Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism
Historias De Plantas (V): La Vid Y El Vino (Primera Parte) : La Protohistoria, La Edad Antigua Y La Viticultura Ante El Cambio Climático
Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
Using Torulaspora Delbrueckii Killer Yeasts In The Elaboration Of Base Wine And Traditional Sparkling Wine
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
Using Torulaspora Delbrueckii Killer Yeasts In The Elaboration Of Base Wine And Traditional Sparkling Wine
Desarrollo De La Tutorización De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura Mediante Un Espacio Virtual
Using Torulaspora Delbrueckii Killer Yeasts In The Elaboration Of Base Wine And Traditional Sparkling Wine
Desarrollo De La Tutorización De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura Mediante Un Espacio Virtual
Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura
Desarrollo De La Tutorización De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura Mediante Un Espacio Virtual
Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura
Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium
Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura
Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium
Caracterización Agroclimática De Extremadura En 2017
Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium
Caracterización Agroclimática De Extremadura En 2017
El Sector De Frutos Secos (Ii): Análisis Comercial Del Nogal
Caracterización Agroclimática De Extremadura En 2017
El Sector De Frutos Secos (Ii): Análisis Comercial Del Nogal
Historias De Plantas Iv: La Historia Del Maíz
El Sector De Frutos Secos (Ii): Análisis Comercial Del Nogal
Historias De Plantas Iv: La Historia Del Maíz
Patulin
Historias De Plantas Iv: La Historia Del Maíz
Patulin
Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis
Patulin
Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis
The Yeast Torulaspora Delbrueckii: An Interesting But Difficult-To-Use Tool For Winemaking
Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis
The Yeast Torulaspora Delbrueckii: An Interesting But Difficult-To-Use Tool For Winemaking
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
The Yeast Torulaspora Delbrueckii: An Interesting But Difficult-To-Use Tool For Winemaking
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
Postharvest Application Of 1-Methylcyclopropene (1-Mcp) For Preservation Of ‘albacor’ Figs (Ficus Carica L.)
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
Postharvest Application Of 1-Methylcyclopropene (1-Mcp) For Preservation Of ‘albacor’ Figs (Ficus Carica L.)
Application Of Microperforated Films To Maintain Quality Traits Of ‘13s-3-13’ Sweet Cherries
Postharvest Application Of 1-Methylcyclopropene (1-Mcp) For Preservation Of ‘albacor’ Figs (Ficus Carica L.)
Application Of Microperforated Films To Maintain Quality Traits Of ‘13s-3-13’ Sweet Cherries
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Application Of Microperforated Films To Maintain Quality Traits Of ‘13s-3-13’ Sweet Cherries
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Vitamin Fortification Of Fluid Milk
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Vitamin Fortification Of Fluid Milk
Utilidad De "torulaspora Delbrueckii" En La Elaboración De Vino Tinto
Vitamin Fortification Of Fluid Milk
Utilidad De "torulaspora Delbrueckii" En La Elaboración De Vino Tinto
Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas
Utilidad De "torulaspora Delbrueckii" En La Elaboración De Vino Tinto
Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas
The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors
Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas
The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors
Combined Effect Of Antagonistic Yeast And Modified Atmosphere To Control Penicillium Expansum Infection In Sweet Cherries Cv. Ambrunés
The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors
Combined Effect Of Antagonistic Yeast And Modified Atmosphere To Control Penicillium Expansum Infection In Sweet Cherries Cv. Ambrunés
El Sector De Frutos Secos (I)
Combined Effect Of Antagonistic Yeast And Modified Atmosphere To Control Penicillium Expansum Infection In Sweet Cherries Cv. Ambrunés
El Sector De Frutos Secos (I)
Caracterización Agroclimática
El Sector De Frutos Secos (I)
Caracterización Agroclimática
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Caracterización Agroclimática
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Historias De Plantas (Iii): La Historia Del Centeno
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Historias De Plantas (Iii): La Historia Del Centeno
Yeast Community In Traditional Portuguese Serpa Cheese By Culture-Dependent And -Independent Dna Approaches
Historias De Plantas (Iii): La Historia Del Centeno
Yeast Community In Traditional Portuguese Serpa Cheese By Culture-Dependent And -Independent Dna Approaches
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
Yeast Community In Traditional Portuguese Serpa Cheese By Culture-Dependent And -Independent Dna Approaches
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Influence Of Ripening Stage On Bioactive Compounds And Antioxidant Activity In Nine Fig (Ficus Carica L.) Varieties Grown In Extremadura, Spain
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Influence Of Ripening Stage On Bioactive Compounds And Antioxidant Activity In Nine Fig (Ficus Carica L.) Varieties Grown In Extremadura, Spain
Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application
Influence Of Ripening Stage On Bioactive Compounds And Antioxidant Activity In Nine Fig (Ficus Carica L.) Varieties Grown In Extremadura, Spain
Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application
Caracterización Agroclimática
Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application
Caracterización Agroclimática
Historias De Las Plantas Ii: La Historia Del Pimiento
Caracterización Agroclimática
Historias De Las Plantas Ii: La Historia Del Pimiento
Potential Antimicrobial And Antiproliferative Activities Of Autochthonous Starter Cultures And Protease Epg222 In Dry-Fermented Sausages
Historias De Las Plantas Ii: La Historia Del Pimiento
Potential Antimicrobial And Antiproliferative Activities Of Autochthonous Starter Cultures And Protease Epg222 In Dry-Fermented Sausages
Characterisation Of The Vegetable Rennets Used For 'torta Del Casar' Cheesemaking By A Protein Profile Method
Potential Antimicrobial And Antiproliferative Activities Of Autochthonous Starter Cultures And Protease Epg222 In Dry-Fermented Sausages
Characterisation Of The Vegetable Rennets Used For 'torta Del Casar' Cheesemaking By A Protein Profile Method
Influence Of The Dominance Of Must Fermentation By Torulaspora Delbrueckii On The Malolactic Fermentation And Organoleptic Quality Of Red Table Wine
Characterisation Of The Vegetable Rennets Used For 'torta Del Casar' Cheesemaking By A Protein Profile Method
Influence Of The Dominance Of Must Fermentation By Torulaspora Delbrueckii On The Malolactic Fermentation And Organoleptic Quality Of Red Table Wine
Synergism Of Defatted Soybean Meal Extract And Modified Atmosphere Packaging To Preserve The Quality Of Figs (Ficus Carica L.)
Influence Of The Dominance Of Must Fermentation By Torulaspora Delbrueckii On The Malolactic Fermentation And Organoleptic Quality Of Red Table Wine
Synergism Of Defatted Soybean Meal Extract And Modified Atmosphere Packaging To Preserve The Quality Of Figs (Ficus Carica L.)
Using Mixed Inocula Of Saccharomyces Cerevisiae Killer Strains To Improve The Quality Of Traditional Sparkling-Wine
Synergism Of Defatted Soybean Meal Extract And Modified Atmosphere Packaging To Preserve The Quality Of Figs (Ficus Carica L.)
Using Mixed Inocula Of Saccharomyces Cerevisiae Killer Strains To Improve The Quality Of Traditional Sparkling-Wine
Activity/inactivity Circadian Rhythm Shows High Similarities Between Young Obesity-Induced Rats And Old Rats
Using Mixed Inocula Of Saccharomyces Cerevisiae Killer Strains To Improve The Quality Of Traditional Sparkling-Wine
Activity/inactivity Circadian Rhythm Shows High Similarities Between Young Obesity-Induced Rats And Old Rats
A Novel Gene Cluster Allows Preferential Utilization Of Fucosylated Milk Oligosaccharides In Bifidobacterium Longum Subsp. Longum Sc596
Activity/inactivity Circadian Rhythm Shows High Similarities Between Young Obesity-Induced Rats And Old Rats
A Novel Gene Cluster Allows Preferential Utilization Of Fucosylated Milk Oligosaccharides In Bifidobacterium Longum Subsp. Longum Sc596
Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases
A Novel Gene Cluster Allows Preferential Utilization Of Fucosylated Milk Oligosaccharides In Bifidobacterium Longum Subsp. Longum Sc596
Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases
Antioxidant And Antimicrobial Activity Of Natural Phenolic Extract From Defatted Soybean Flour By-Product For Stone Fruit Postharvest Application
Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases
Antioxidant And Antimicrobial Activity Of Natural Phenolic Extract From Defatted Soybean Flour By-Product For Stone Fruit Postharvest Application
Influencia De "torulaspora Delbrueckii" Sobre El Aroma Del Vino Blanco
Antioxidant And Antimicrobial Activity Of Natural Phenolic Extract From Defatted Soybean Flour By-Product For Stone Fruit Postharvest Application
Influencia De "torulaspora Delbrueckii" Sobre El Aroma Del Vino Blanco
Influencia De "torulaspora Delbrueckii" Sobre El Aroma De Vino Blanco
Influencia De "torulaspora Delbrueckii" Sobre El Aroma Del Vino Blanco
Influencia De "torulaspora Delbrueckii" Sobre El Aroma De Vino Blanco
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Influencia De "torulaspora Delbrueckii" Sobre El Aroma De Vino Blanco
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Diferencias En Los Parámetros Reproductivos Entre La Perdiz Roja Pura (Alectoris Rufa) Y Con Introgresión Genética (Alectoris Rufa X Alectoris Chukar) Durante El Primer Año De Vida
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Diferencias En Los Parámetros Reproductivos Entre La Perdiz Roja Pura (Alectoris Rufa) Y Con Introgresión Genética (Alectoris Rufa X Alectoris Chukar) Durante El Primer Año De Vida
Historias De Plantas I: La Historia De La Patata
Diferencias En Los Parámetros Reproductivos Entre La Perdiz Roja Pura (Alectoris Rufa) Y Con Introgresión Genética (Alectoris Rufa X Alectoris Chukar) Durante El Primer Año De Vida
Historias De Plantas I: La Historia De La Patata
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Historias De Plantas I: La Historia De La Patata
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Chemical Composition And Sensory Evaluation Of Virgin Olive Oils From Morisca And Carrasquena Olive Varieties
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Chemical Composition And Sensory Evaluation Of Virgin Olive Oils From Morisca And Carrasquena Olive Varieties
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Chemical Composition And Sensory Evaluation Of Virgin Olive Oils From Morisca And Carrasquena Olive Varieties
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Erratum: Comparative Transcriptomics Reveals Key Differences In The Response To Milk Oligosaccharides Of Infant Gut-Associated Bifidobacteria (Scientific Reports (2015) 5 (135517) (Doi:10.1038/srep13517))
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Erratum: Comparative Transcriptomics Reveals Key Differences In The Response To Milk Oligosaccharides Of Infant Gut-Associated Bifidobacteria (Scientific Reports (2015) 5 (135517) (Doi:10.1038/srep13517))
Comparative Transcriptomics Reveals Key Differences In The Response To Milk Oligosaccharides Of Infant Gut-Associated Bifidobacteria
Erratum: Comparative Transcriptomics Reveals Key Differences In The Response To Milk Oligosaccharides Of Infant Gut-Associated Bifidobacteria (Scientific Reports (2015) 5 (135517) (Doi:10.1038/srep13517))
Comparative Transcriptomics Reveals Key Differences In The Response To Milk Oligosaccharides Of Infant Gut-Associated Bifidobacteria
Effect Of Phenolic Aqueous Extracts Obtained From Soy Flour And Microperforated Films On Fungal Resistance Of 'ambrunés' Sweet Cherries During Postharvest Storage
Comparative Transcriptomics Reveals Key Differences In The Response To Milk Oligosaccharides Of Infant Gut-Associated Bifidobacteria
Effect Of Phenolic Aqueous Extracts Obtained From Soy Flour And Microperforated Films On Fungal Resistance Of 'ambrunés' Sweet Cherries During Postharvest Storage
Effect Of Modified Atmosphere Packaging On The Antioxidant Activity And Total Phenolic Content In 'albacor' Figs
Effect Of Phenolic Aqueous Extracts Obtained From Soy Flour And Microperforated Films On Fungal Resistance Of 'ambrunés' Sweet Cherries During Postharvest Storage
Effect Of Modified Atmosphere Packaging On The Antioxidant Activity And Total Phenolic Content In 'albacor' Figs
Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)
Effect Of Modified Atmosphere Packaging On The Antioxidant Activity And Total Phenolic Content In 'albacor' Figs
Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)
Producción De Levaduras "killer Torulaspora" Para Vinificación
Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)
Producción De Levaduras "killer Torulaspora" Para Vinificación
Evaluación Del Estado Nutricional De Estudiantes Adolescentes De Extremadura Basado En Medidas Antropométricas
Producción De Levaduras "killer Torulaspora" Para Vinificación
Evaluación Del Estado Nutricional De Estudiantes Adolescentes De Extremadura Basado En Medidas Antropométricas
Jardines Con Historia (Vii): Por Tierra De Barros Hasta Zafra
Evaluación Del Estado Nutricional De Estudiantes Adolescentes De Extremadura Basado En Medidas Antropométricas
Jardines Con Historia (Vii): Por Tierra De Barros Hasta Zafra
Características Fisicoquímicas Y Funcionales De Brevas De Los Cultivares ‘san Antonio’, ‘tiberio’ Y ‘banane’
Jardines Con Historia (Vii): Por Tierra De Barros Hasta Zafra
Características Fisicoquímicas Y Funcionales De Brevas De Los Cultivares ‘san Antonio’, ‘tiberio’ Y ‘banane’
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
Características Fisicoquímicas Y Funcionales De Brevas De Los Cultivares ‘san Antonio’, ‘tiberio’ Y ‘banane’
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
Quality Assessment Of Commercial Paprikas
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
Quality Assessment Of Commercial Paprikas
Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)
Quality Assessment Of Commercial Paprikas
Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)
Avances En La Mecanización Del Cultivo De Pimiento Para Pimentón En La Comarca De La Vera (Cáceres)
Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)
Avances En La Mecanización Del Cultivo De Pimiento Para Pimentón En La Comarca De La Vera (Cáceres)
Jardines Con Historia (Vi): Paseando Por Nuestras Fronteras De Hoy Y De Ayer
Avances En La Mecanización Del Cultivo De Pimiento Para Pimentón En La Comarca De La Vera (Cáceres)
Jardines Con Historia (Vi): Paseando Por Nuestras Fronteras De Hoy Y De Ayer
Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese
Jardines Con Historia (Vi): Paseando Por Nuestras Fronteras De Hoy Y De Ayer
Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese
Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar
Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese
Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar
Authentication Of 'cereza Del Jerte' Cherry Cultivars Using Real Time Pcr
Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar
Authentication Of 'cereza Del Jerte' Cherry Cultivars Using Real Time Pcr
Variation In Consumption Of Human Milk Oligosaccharides By Infant Gut-Associated Strains Of Bifidobacterium Breve
Authentication Of 'cereza Del Jerte' Cherry Cultivars Using Real Time Pcr
Variation In Consumption Of Human Milk Oligosaccharides By Infant Gut-Associated Strains Of Bifidobacterium Breve
Utilization Of Galactooligosaccharides By Bifidobacterium Longum Subsp. Infantis Isolates
Variation In Consumption Of Human Milk Oligosaccharides By Infant Gut-Associated Strains Of Bifidobacterium Breve
Utilization Of Galactooligosaccharides By Bifidobacterium Longum Subsp. Infantis Isolates
Use Of Bifidobacterial Specific Terminal Restriction Fragment Length Polymorphisms To Complement Next Generation Sequence Profiling Of Infant Gut Communities
Utilization Of Galactooligosaccharides By Bifidobacterium Longum Subsp. Infantis Isolates
Use Of Bifidobacterial Specific Terminal Restriction Fragment Length Polymorphisms To Complement Next Generation Sequence Profiling Of Infant Gut Communities
Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life
Use Of Bifidobacterial Specific Terminal Restriction Fragment Length Polymorphisms To Complement Next Generation Sequence Profiling Of Infant Gut Communities
Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Influencia De Las Técnicas De Cultivo En La Producción Del Pimiento Para Pimentón En La Comarca De La Vera
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Influencia De Las Técnicas De Cultivo En La Producción Del Pimiento Para Pimentón En La Comarca De La Vera
Elaboración De Cava Con Levaduras Autóctonas De La D.o. Ribera Del Guadiana
Influencia De Las Técnicas De Cultivo En La Producción Del Pimiento Para Pimentón En La Comarca De La Vera
Elaboración De Cava Con Levaduras Autóctonas De La D.o. Ribera Del Guadiana
Elaboración De Vino Con Levaduras "torulaspora" De La D.o. Ribera Del Guadiana
Elaboración De Cava Con Levaduras Autóctonas De La D.o. Ribera Del Guadiana
Elaboración De Vino Con Levaduras "torulaspora" De La D.o. Ribera Del Guadiana
Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage
Elaboración De Vino Con Levaduras "torulaspora" De La D.o. Ribera Del Guadiana
Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage
Comparison Of The Effects Of A Commercial And An Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Culture On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage
Comparison Of The Effects Of A Commercial And An Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Culture On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures
Comparison Of The Effects Of A Commercial And An Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Culture On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures
Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products
Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures
Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products
Efecto De La Aplicación De Bacterias Acido Lácticas Potencialmente Probióticas En Las Propiedades Sensoriales De Embutidos Crudos Curados Ibéricos
Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products
Efecto De La Aplicación De Bacterias Acido Lácticas Potencialmente Probióticas En Las Propiedades Sensoriales De Embutidos Crudos Curados Ibéricos
Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries
Efecto De La Aplicación De Bacterias Acido Lácticas Potencialmente Probióticas En Las Propiedades Sensoriales De Embutidos Crudos Curados Ibéricos
Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries
Jardines Con Historia (V): Jardines En Las Vegas Del Guadiana
Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries
Jardines Con Historia (V): Jardines En Las Vegas Del Guadiana
Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico
Jardines Con Historia (V): Jardines En Las Vegas Del Guadiana
Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
Endo-Β-N-Acetylglucosaminidases From Infant Gut-Associated Bifidobacteria Release Complex N-Glycans From Human Milk Glycoproteins
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
Endo-Β-N-Acetylglucosaminidases From Infant Gut-Associated Bifidobacteria Release Complex N-Glycans From Human Milk Glycoproteins
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Endo-Β-N-Acetylglucosaminidases From Infant Gut-Associated Bifidobacteria Release Complex N-Glycans From Human Milk Glycoproteins
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Release And Utilization Of N-Acetyl-D-Glucosamine From Human Milk Oligosaccharides By Bifidobacterium Longum Subsp. Infantis
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Release And Utilization Of N-Acetyl-D-Glucosamine From Human Milk Oligosaccharides By Bifidobacterium Longum Subsp. Infantis
Rapid Discrimination Of Bifidobacterium Animalis Subspecies By Matrix-Assisted Laser Desorption Ionization-Time Of Flight Mass Spectrometry
Release And Utilization Of N-Acetyl-D-Glucosamine From Human Milk Oligosaccharides By Bifidobacterium Longum Subsp. Infantis
Rapid Discrimination Of Bifidobacterium Animalis Subspecies By Matrix-Assisted Laser Desorption Ionization-Time Of Flight Mass Spectrometry
Associations Of Yeasts With Spotted-Wing Drosophila (Drosophila Suzukii; Diptera: Drosophilidae) In Cherries And Raspberries
Rapid Discrimination Of Bifidobacterium Animalis Subspecies By Matrix-Assisted Laser Desorption Ionization-Time Of Flight Mass Spectrometry
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
Standard Ypd, Even Supplemented With Extra Nutrients, Does Not Always Compensate Growth Defects Of Saccharomyces Cerevisiae Auxotrophic Strains
Análisis Del Contenido En Nitrógeno Y Proteínas De Leche Materna, Día Vs Noche
Standard Ypd, Even Supplemented With Extra Nutrients, Does Not Always Compensate Growth Defects Of Saccharomyces Cerevisiae Auxotrophic Strains
Jardines Con Historia Iv: Algunos Jardines Del Norte Extremeño
Standard Ypd, Even Supplemented With Extra Nutrients, Does Not Always Compensate Growth Defects Of Saccharomyces Cerevisiae Auxotrophic Strains
Jardines Con Historia Iv: Algunos Jardines Del Norte Extremeño
Nitrogen And Protein Content Analysis Of Human Milk, Diurnality Vs Nocturnality
Jardines Con Historia Iv: Algunos Jardines Del Norte Extremeño
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
Perfil Colorimétrico Y De Pigmentos De Aceites De Oliva Producidos En La Zona Oleícola De Tierra De Barros (Badajoz), Como Contribución A Su Caracterización
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Perfil Colorimétrico Y De Pigmentos De Aceites De Oliva Producidos En La Zona Oleícola De Tierra De Barros (Badajoz), Como Contribución A Su Caracterización
Caracterización En Base A Su Perfil Colorimétrico Y Contenido En Pigmentos, De Aceites De Oliva Virgen Procedentes De Tres Zonas Oleícolas De La Provincia De Badajoz
Perfil Colorimétrico Y De Pigmentos De Aceites De Oliva Producidos En La Zona Oleícola De Tierra De Barros (Badajoz), Como Contribución A Su Caracterización
Caracterización En Base A Su Perfil Colorimétrico Y Contenido En Pigmentos, De Aceites De Oliva Virgen Procedentes De Tres Zonas Oleícolas De La Provincia De Badajoz
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Caracterización En Base A Su Perfil Colorimétrico Y Contenido En Pigmentos, De Aceites De Oliva Virgen Procedentes De Tres Zonas Oleícolas De La Provincia De Badajoz
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
Jardines Con Historia (Iii): Los Jardines De Badajoz
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
Jardines Con Historia (Iii): Los Jardines De Badajoz
Efficiency Of Dna Typing Methods For Detection Of Smoked Paprika Pimenton De La Vera Adulteration Used In The Elaboration Of Dry-Cured Iberian Pork Sausages
Jardines Con Historia (Iii): Los Jardines De Badajoz
Efficiency Of Dna Typing Methods For Detection Of Smoked Paprika Pimenton De La Vera Adulteration Used In The Elaboration Of Dry-Cured Iberian Pork Sausages
Effect Of The Commercial Ripening Stage And Postharvest Storage On Microbial And Aroma Changes Of 'ambrunés' Sweet Cherries
Efficiency Of Dna Typing Methods For Detection Of Smoked Paprika Pimenton De La Vera Adulteration Used In The Elaboration Of Dry-Cured Iberian Pork Sausages
Effect Of The Commercial Ripening Stage And Postharvest Storage On Microbial And Aroma Changes Of 'ambrunés' Sweet Cherries
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Effect Of The Commercial Ripening Stage And Postharvest Storage On Microbial And Aroma Changes Of 'ambrunés' Sweet Cherries
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Jardines Con Historia (Ii): Los Jardines De Cáceres
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Jardines Con Historia (Ii): Los Jardines De Cáceres
Un Análisis Del Sector Hortofrutícola En La Provincia De Badajoz A Través De La Metodología Dafo
Jardines Con Historia (Ii): Los Jardines De Cáceres
Un Análisis Del Sector Hortofrutícola En La Provincia De Badajoz A Través De La Metodología Dafo
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Un Análisis Del Sector Hortofrutícola En La Provincia De Badajoz A Través De La Metodología Dafo
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Characteristics Of Virgin Olive Oils From The Olive Zone Of Extremadura (Spain), And An Approximation To Their Varietal Origin
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Characteristics Of Virgin Olive Oils From The Olive Zone Of Extremadura (Spain), And An Approximation To Their Varietal Origin
Physiologic Responses And Gene Diversity Indicate Olive Alternative Oxidase As A Potential Source For Markers Involved In Efficient Adventitious Root Induction
Characteristics Of Virgin Olive Oils From The Olive Zone Of Extremadura (Spain), And An Approximation To Their Varietal Origin
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
Contribution Of Culture Media To Oxidative Stress And Its Effect On Human Oocytes
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
Contribution Of Culture Media To Oxidative Stress And Its Effect On Human Oocytes
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
Contribution Of Culture Media To Oxidative Stress And Its Effect On Human Oocytes
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages
Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages
Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages
Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages
Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting
Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages
Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Relatedness Of Medically Important Strains Of Saccharomyces Cerevisiae As Revealed By Phylogenetics And Metabolomics
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Relatedness Of Medically Important Strains Of Saccharomyces Cerevisiae As Revealed By Phylogenetics And Metabolomics
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Relatedness Of Medically Important Strains Of Saccharomyces Cerevisiae As Revealed By Phylogenetics And Metabolomics
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
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
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
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
Avances En La Autentificación Del Pimentón De La Vera
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
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
Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo 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
El Sector Hortícola
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
El Sector Hortícola
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
El Sector Hortícola
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Calidad Sensorial De Aceites De Oliva Virgen Procedentes De Variedades De Aceitunas Producidas En Extremadura
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Calidad Sensorial De Aceites De Oliva Virgen Procedentes De Variedades De Aceitunas Producidas En Extremadura
Características Sensoriales Y Cromáticas De Vinos Tintos Monovarietales Sometidos A Crianza: Cabernet Sauvignon, Merlot Y Tempranillo
Calidad Sensorial De Aceites De Oliva Virgen Procedentes De Variedades De Aceitunas Producidas En Extremadura
Características Sensoriales Y Cromáticas De Vinos Tintos Monovarietales Sometidos A Crianza: Cabernet Sauvignon, Merlot Y Tempranillo
Influencia De La Reforma Intermedia De La Pac En La Evolución Del Cultivo De Tomate Para Industria
Características Sensoriales Y Cromáticas De Vinos Tintos Monovarietales Sometidos A Crianza: Cabernet Sauvignon, Merlot Y Tempranillo
Influencia De La Reforma Intermedia De La Pac En La Evolución Del Cultivo De Tomate Para Industria
Situación Actual Del Cultivo De Tomate Para Industria
Influencia De La Reforma Intermedia De La Pac En La Evolución Del Cultivo De Tomate Para Industria
Situación Actual Del Cultivo De Tomate Para Industria
Sterol And Erythrodiol + Uvaol Content Of Virgin Olive Oils From Cultivars Of Extremadura (Spain)
Situación Actual Del Cultivo De Tomate Para Industria
Sterol And Erythrodiol + Uvaol Content Of Virgin Olive Oils From Cultivars Of Extremadura (Spain)
Las Industrias De Transformación De Tomate En Extremadura
Sterol And Erythrodiol + Uvaol Content Of Virgin Olive Oils From Cultivars Of Extremadura (Spain)
Las Industrias De Transformación De Tomate En Extremadura
Estudio Colorimétrico De Aceites De Oliva Virgen Extra De La Variedad Manzanilla Cacereña
Las Industrias De Transformación De Tomate En Extremadura
Estudio Colorimétrico De Aceites De Oliva Virgen Extra De La Variedad Manzanilla Cacereña
Aportaciones Del Alumnado Al Estado Actual De La Calidad De La Docencia En Anatomía
Estudio Colorimétrico De Aceites De Oliva Virgen Extra De La Variedad Manzanilla Cacereña
Aportaciones Del Alumnado Al Estado Actual De La Calidad De La Docencia En Anatomía
El Futuro De Las Producciones Hortícolas En Extremadura. Incidencia De La Ampliación De La Unión Europea
Aportaciones Del Alumnado Al Estado Actual De La Calidad De La Docencia En Anatomía
El Futuro De Las Producciones Hortícolas En Extremadura. Incidencia De La Ampliación De La Unión Europea
Fichas Agroclimáticas De Extremadura En El Año 2002
El Futuro De Las Producciones Hortícolas En Extremadura. Incidencia De La Ampliación De La Unión Europea
Fichas Agroclimáticas De Extremadura En El Año 2002
Effect Of Processing Of Tomato Paste On The Pigment Content
Fichas Agroclimáticas De Extremadura En El Año 2002
Effect Of Processing Of Tomato Paste On The Pigment Content
Estudio Del Contenido En Triglicéridos De Aceites Monovarietales Elaborados A Partir De Aceitunas Producidas En La Región Extremeña
Effect Of Processing Of Tomato Paste On The Pigment Content
Estudio Del Contenido En Triglicéridos De Aceites Monovarietales Elaborados A Partir De Aceitunas Producidas En La Región Extremeña
Estudio Del Contenido En Ácidos Grasos De Aceites Monovarietales Elaborados A Partir De Aceitunas Producidas En La Región Extremeña
Estudio Del Contenido En Triglicéridos De Aceites Monovarietales Elaborados A Partir De Aceitunas Producidas En La Región Extremeña
Estudio Del Contenido En Ácidos Grasos De Aceites Monovarietales Elaborados A Partir De Aceitunas Producidas En La Región Extremeña
Daños Por Heladas Primaverales En Cerezo (Prunus Avium L.)
Estudio Del Contenido En Ácidos Grasos De Aceites Monovarietales Elaborados A Partir De Aceitunas Producidas En La Región Extremeña
Daños Por Heladas Primaverales En Cerezo (Prunus Avium L.)
Análisis Del Sector Hortofrutícola En Extremadura
Daños Por Heladas Primaverales En Cerezo (Prunus Avium L.)
Análisis Del Sector Hortofrutícola En Extremadura
Características Sensoriales Y Cromáticas De Vinos Tintos Monovarietales Cabernet Sauvignon, Merlot Y Tempranillo Sometidos A Crianza
Análisis Del Sector Hortofrutícola En Extremadura
Características Sensoriales Y Cromáticas De Vinos Tintos Monovarietales Cabernet Sauvignon, Merlot Y Tempranillo Sometidos A Crianza
Panorámica Del Sector Oleícola De Las Comarcas De Sierra Del Norte De Cáceres
Características Sensoriales Y Cromáticas De Vinos Tintos Monovarietales Cabernet Sauvignon, Merlot Y Tempranillo Sometidos A Crianza
Panorámica Del Sector Oleícola De Las Comarcas De Sierra Del Norte De Cáceres
Revisión Del Protocolo De Control Integrado De Plagas Para Tomate De Industria En Extremadura, Seguido Con Las Atrias (Agrupaciones De Tratamientos Integrados En Agricultura)
Panorámica Del Sector Oleícola De Las Comarcas De Sierra Del Norte De Cáceres
Revisión Del Protocolo De Control Integrado De Plagas Para Tomate De Industria En Extremadura, Seguido Con Las Atrias (Agrupaciones De Tratamientos Integrados En Agricultura)
Fichas Agroclimáticas De Extremadura En El Año 2001
Revisión Del Protocolo De Control Integrado De Plagas Para Tomate De Industria En Extremadura, Seguido Con Las Atrias (Agrupaciones De Tratamientos Integrados En Agricultura)
Fichas Agroclimáticas De Extremadura En El Año 2001
La Producción Ornamental Extremeña Mueve Más De 43 Meuros
Fichas Agroclimáticas De Extremadura En El Año 2001
La Producción Ornamental Extremeña Mueve Más De 43 Meuros
Las Tierras Extremeñas Producen El 80% Del Tomate De Industria
La Producción Ornamental Extremeña Mueve Más De 43 Meuros
Las Tierras Extremeñas Producen El 80% Del Tomate De Industria
Estructura De La Producción Ornamental En Extremadura
Las Tierras Extremeñas Producen El 80% Del Tomate De Industria
Estructura De La Producción Ornamental En Extremadura
Fichas Agroclimáticas De Extremadura En El Año 2000
Estructura De La Producción Ornamental En Extremadura
Fichas Agroclimáticas De Extremadura En El Año 2000
Estructura Varietal En Los Frutales De Las Vegas Altas Del Guadiana
Fichas Agroclimáticas De Extremadura En El Año 2000
Estructura Varietal En Los Frutales De Las Vegas Altas Del Guadiana
Frutales En Extremadura
Estructura Varietal En Los Frutales De Las Vegas Altas Del Guadiana
Frutales En Extremadura
Problemática Fitosanitaria Del Pimiento En Extremadura
Frutales En Extremadura
Problemática Fitosanitaria Del Pimiento En Extremadura
Situación Actual De La Horticultura En Las Vegas Altas Del Guadiana
Problemática Fitosanitaria Del Pimiento En Extremadura
Situación Actual De La Horticultura En Las Vegas Altas Del Guadiana
La Patata En Extremadura
Situación Actual De La Horticultura En Las Vegas Altas Del Guadiana
La Patata En Extremadura
El Cultivo De La Patata En El Contexto De La Agricultura Europea
La Patata En Extremadura
El Cultivo De La Patata En El Contexto De La Agricultura Europea
Análisis De La Estructura Varietal Y Aspectos Económicos De La Fruticultura Extremeña
El Cultivo De La Patata En El Contexto De La Agricultura Europea
Análisis De La Estructura Varietal Y Aspectos Económicos De La Fruticultura Extremeña
Análisis Del Sector Del Tomate Para Industria En Extremadura
Análisis De La Estructura Varietal Y Aspectos Económicos De La Fruticultura Extremeña
Análisis Del Sector Del Tomate Para Industria En Extremadura
Olivar, Vino Y Tabaco Ante La Agenda 2000
Análisis Del Sector Del Tomate Para Industria En Extremadura
Olivar, Vino Y Tabaco Ante La Agenda 2000
Cacao Mucilage Valorisation To Produce Craft Beers: A Case Study Towards The Sustainability Of The Cocoa Industry In Los Ríos Province
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