PUBLICACIÓN

Development of Teamwork Skills Using ICTs in Undergraduate Students of Food Industry Engineering Degree

Logo Open Access

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Andres A.I.; Petron M.J.; Carrapiso A.I.; Morales S.; Timon M.L.

2023 International Journal of Engineering Pedagogy

Education (Q2), Engineering (miscellaneous) (Q2)

JCR: 1.6

SJR: 0.509

CITAS

5

DOI

10.3991/ijep.v13i4.36971

EID

2-s2.0-85166312526

EISSN

2192-4880

AUTORES DE LA UEX

Ana Isabel Carrapiso Martínez
Ana Isabel Andrés Nieto
Sara Morales Rodrigo
María Jesús Petrón Testón
María Luisa Timón Andrada

OTRAS PUBLICACIONES DE INTERÉS

Long Term Psychological Adjustment Of Parents´divorced Children And Psychoterapy
Influencia Del Género En La Elección Del Grado Universitario: El Caso De Ingeniería Y Ciencia De Los Alimentos
Perspectiva De Género Aplicada A La Docencia De La Ecología Para Estudiantes Universitarios De Ingeniería
Influencia Del Género En La Elección Del Grado Universitario: El Caso De Ingeniería Y Ciencia De Los Alimentos
Perspectiva De Género Aplicada A La Docencia De La Ecología Para Estudiantes Universitarios De Ingeniería
Reduction Of Polycyclic Aromatic Hydrocarbons In Pork Burgers Using High-Pressure Processed White Grape Pomace
Perspectiva De Género Aplicada A La Docencia De La Ecología Para Estudiantes Universitarios De Ingeniería
Reduction Of Polycyclic Aromatic Hydrocarbons In Pork Burgers Using High-Pressure Processed White Grape Pomace
Influence Of Yeast Inoculum (Saccharomyces Cerevisiae And Torulaspora Delbrueckii) On The Production Of Rosé Wines From High Hydrostatic Pressure-Treated Musts
Reduction Of Polycyclic Aromatic Hydrocarbons In Pork Burgers Using High-Pressure Processed White Grape Pomace
Influence Of Yeast Inoculum (Saccharomyces Cerevisiae And Torulaspora Delbrueckii) On The Production Of Rosé Wines From High Hydrostatic Pressure-Treated Musts
Enhancing Shelf Life And Nutritional Quality Of Lamb Burgers With Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure
Influence Of Yeast Inoculum (Saccharomyces Cerevisiae And Torulaspora Delbrueckii) On The Production Of Rosé Wines From High Hydrostatic Pressure-Treated Musts
Enhancing Shelf Life And Nutritional Quality Of Lamb Burgers With Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure
Antioxidant And Quality Effects Of Red Grape Pomace In Barbecued Pork Burgers: Implications For Pah Formation
Enhancing Shelf Life And Nutritional Quality Of Lamb Burgers With Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure
Antioxidant And Quality Effects Of Red Grape Pomace In Barbecued Pork Burgers: Implications For Pah Formation
Exploiting Antifungal Metabolites Of The Fungus Purpureocillium Lilacinum For Effective Control Of Botrytis Cinerea In Chickpea Plants
Antioxidant And Quality Effects Of Red Grape Pomace In Barbecued Pork Burgers: Implications For Pah Formation
Exploiting Antifungal Metabolites Of The Fungus Purpureocillium Lilacinum For Effective Control Of Botrytis Cinerea In Chickpea Plants
Improved Management Increases Soil Mineral-Protected Organic Carbon Storage Via Plant-Microbial-Nutrient Mediation In Semi-Arid Grasslands
Exploiting Antifungal Metabolites Of The Fungus Purpureocillium Lilacinum For Effective Control Of Botrytis Cinerea In Chickpea Plants
Improved Management Increases Soil Mineral-Protected Organic Carbon Storage Via Plant-Microbial-Nutrient Mediation In Semi-Arid Grasslands
Durum Wheat Kernel: Influence Of The Genotype And Environment On The Mineral Profile Of Grains And Ashes
Improved Management Increases Soil Mineral-Protected Organic Carbon Storage Via Plant-Microbial-Nutrient Mediation In Semi-Arid Grasslands
Durum Wheat Kernel: Influence Of The Genotype And Environment On The Mineral Profile Of Grains And Ashes
Effects Of Seed Priming With Talaromyces Ruber Extracts On Tomato (Solanum Lycopersicum) Growth
Durum Wheat Kernel: Influence Of The Genotype And Environment On The Mineral Profile Of Grains And Ashes
Effects Of Seed Priming With Talaromyces Ruber Extracts On Tomato (Solanum Lycopersicum) Growth
Biological Control Of Pseudomonas Syringae In Tomato Using Filtrates And Extracts Produced By Alternaria Leptinellae
Effects Of Seed Priming With Talaromyces Ruber Extracts On Tomato (Solanum Lycopersicum) Growth
Biological Control Of Pseudomonas Syringae In Tomato Using Filtrates And Extracts Produced By Alternaria Leptinellae
Validation Of Rubric-Based Evaluation For Bachelor's Theses In A Food Science And Technology Degree
Biological Control Of Pseudomonas Syringae In Tomato Using Filtrates And Extracts Produced By Alternaria Leptinellae
Validation Of Rubric-Based Evaluation For Bachelor's Theses In A Food Science And Technology Degree
Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course
Validation Of Rubric-Based Evaluation For Bachelor's Theses In A Food Science And Technology Degree
Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course
Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate
Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course
Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate
Breeding In Bread-Making Wheat Varieties For Mediterranean Climate: The Need To Get Resilient Varieties
Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate
Breeding In Bread-Making Wheat Varieties For Mediterranean Climate: The Need To Get Resilient Varieties
Evaluation Of The Extract Of Pseudopithomyces Chartarum To Be Used As Biocontrol Agent Against Phytophthora Cinnamomi In Lupinus Luteus
Breeding In Bread-Making Wheat Varieties For Mediterranean Climate: The Need To Get Resilient Varieties
Evaluation Of The Extract Of Pseudopithomyces Chartarum To Be Used As Biocontrol Agent Against Phytophthora Cinnamomi In Lupinus Luteus
Dry-Cured Sausages “salchichón” Manufactured With A Valorized Ingredient From Red Grape Pomace (Var. Tempranillo)
Evaluation Of The Extract Of Pseudopithomyces Chartarum To Be Used As Biocontrol Agent Against Phytophthora Cinnamomi In Lupinus Luteus
Dry-Cured Sausages “salchichón” Manufactured With A Valorized Ingredient From Red Grape Pomace (Var. Tempranillo)
Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components
Dry-Cured Sausages “salchichón” Manufactured With A Valorized Ingredient From Red Grape Pomace (Var. Tempranillo)
Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components
Unravelling The Contribution Of Soil, Climate And Management To The Productivity Of Ecologically Intensified Mediterranean Wood Pastures
Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components
Unravelling The Contribution Of Soil, Climate And Management To The Productivity Of Ecologically Intensified Mediterranean Wood Pastures
Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos
Unravelling The Contribution Of Soil, Climate And Management To The Productivity Of Ecologically Intensified Mediterranean Wood Pastures
Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos
High-Hydrostatic-Pressure-Stabilized White Grape Pomace To Improve The Oxidative Stability Of Dry-Cured Sausages (“salchichón”)
Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos
High-Hydrostatic-Pressure-Stabilized White Grape Pomace To Improve The Oxidative Stability Of Dry-Cured Sausages (“salchichón”)
Efficacy Of Modified Active Packaging With Oxygen Scavengers For The Preservation Of Sliced Iberian Dry-Cured Shoulder
High-Hydrostatic-Pressure-Stabilized White Grape Pomace To Improve The Oxidative Stability Of Dry-Cured Sausages (“salchichón”)
Efficacy Of Modified Active Packaging With Oxygen Scavengers For The Preservation Of Sliced Iberian Dry-Cured Shoulder
Potential Of Fungal Endophytes Isolated From Pasture Species In Spanish Dehesas To Produce Enzymes Under Salt Conditions
Efficacy Of Modified Active Packaging With Oxygen Scavengers For The Preservation Of Sliced Iberian Dry-Cured Shoulder
Potential Of Fungal Endophytes Isolated From Pasture Species In Spanish Dehesas To Produce Enzymes Under Salt Conditions
Plant-Growth Promoting Activity Of Three Fungal Endophytes Isolated From Plants Living In Dehesas And Their Effect On Lolium Multiflorum
Potential Of Fungal Endophytes Isolated From Pasture Species In Spanish Dehesas To Produce Enzymes Under Salt Conditions
Plant-Growth Promoting Activity Of Three Fungal Endophytes Isolated From Plants Living In Dehesas And Their Effect On Lolium Multiflorum
Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree
Plant-Growth Promoting Activity Of Three Fungal Endophytes Isolated From Plants Living In Dehesas And Their Effect On Lolium Multiflorum
Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree
High-Pressure Processing Applied To Sliced Dry-Cured Iberian Loin: Effect Of Category, Company, And Storage Temperature
Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree
High-Pressure Processing Applied To Sliced Dry-Cured Iberian Loin: Effect Of Category, Company, And Storage Temperature
Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers
High-Pressure Processing Applied To Sliced Dry-Cured Iberian Loin: Effect Of Category, Company, And Storage Temperature
Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers
Effect Of Single And Two-Cycles Of High Hydrostatic Pressure Treatment On The Safety And Quality Of Chicken Burgers
Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers
Effect Of Single And Two-Cycles Of High Hydrostatic Pressure Treatment On The Safety And Quality Of Chicken Burgers
Wheat Plant Response To Zinc Enrichment: Results From A Big Plot Assay
Effect Of Single And Two-Cycles Of High Hydrostatic Pressure Treatment On The Safety And Quality Of Chicken Burgers
Wheat Plant Response To Zinc Enrichment: Results From A Big Plot Assay
Repensar La Docencia En La Universidad: Cuatro Miradas Y Cuatro Experiencias Interdisciplinares En Torno A La Innovación Educativa En La Educación Superior
Wheat Plant Response To Zinc Enrichment: Results From A Big Plot Assay
Repensar La Docencia En La Universidad: Cuatro Miradas Y Cuatro Experiencias Interdisciplinares En Torno A La Innovación Educativa En La Educación Superior
Tics En La Enseñanza De Ecología A Nivel Universitario: Influencia Del Tipo De Actividad Y El Momento De Oferta En La Participación Y Repercusión En La Nota Final.
Repensar La Docencia En La Universidad: Cuatro Miradas Y Cuatro Experiencias Interdisciplinares En Torno A La Innovación Educativa En La Educación Superior
Tics En La Enseñanza De Ecología A Nivel Universitario: Influencia Del Tipo De Actividad Y El Momento De Oferta En La Participación Y Repercusión En La Nota Final.
Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
Tics En La Enseñanza De Ecología A Nivel Universitario: Influencia Del Tipo De Actividad Y El Momento De Oferta En La Participación Y Repercusión En La Nota Final.
Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
New Insights Into The Application Of High-Pressure Processing And Storage Time And Temperature To Sliced Iberian Chorizo
Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
New Insights Into The Application Of High-Pressure Processing And Storage Time And Temperature To Sliced Iberian Chorizo
Uso De Rúbricas Como Instrumento Para Mejorar Las Competencias Relacionadas Con La Elaboraciónde Un Trabajo Fin De Grado En La Asignatura Tecnología Alimentaria Aplicada De La Titulación De Ciencia Y Tecnología De Alimentos
New Insights Into The Application Of High-Pressure Processing And Storage Time And Temperature To Sliced Iberian Chorizo
Uso De Rúbricas Como Instrumento Para Mejorar Las Competencias Relacionadas Con La Elaboraciónde Un Trabajo Fin De Grado En La Asignatura Tecnología Alimentaria Aplicada De La Titulación De Ciencia Y Tecnología De Alimentos
Heat Stress And Recovery Effects On The Physiology And Biochemistry Of Castanea Sativa Mill.
Uso De Rúbricas Como Instrumento Para Mejorar Las Competencias Relacionadas Con La Elaboraciónde Un Trabajo Fin De Grado En La Asignatura Tecnología Alimentaria Aplicada De La Titulación De Ciencia Y Tecnología De Alimentos
Heat Stress And Recovery Effects On The Physiology And Biochemistry Of Castanea Sativa Mill.
La Formación De Científicos A Través De Manuales Audiovisuales
Heat Stress And Recovery Effects On The Physiology And Biochemistry Of Castanea Sativa Mill.
La Formación De Científicos A Través De Manuales Audiovisuales
Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés
La Formación De Científicos A Través De Manuales Audiovisuales
Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés
Los Objetivos De Desarrollo Sostenible (Ods) En Títulos De Máster: Percepción De Los Alumnos De Laescuela De Ingenierías Agrarias De La Uex
Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés
Los Objetivos De Desarrollo Sostenible (Ods) En Títulos De Máster: Percepción De Los Alumnos De Laescuela De Ingenierías Agrarias De La Uex
Combined Zinc And Selenium Biofortification In Field Peas Under Mediterranean Conditions
Los Objetivos De Desarrollo Sostenible (Ods) En Títulos De Máster: Percepción De Los Alumnos De Laescuela De Ingenierías Agrarias De La Uex
Combined Zinc And Selenium Biofortification In Field Peas Under Mediterranean Conditions
Protective Effects Of Filtrates And Extracts From Fungal Endophytes On Phytophthora Cinnamomi In Lupinus Luteus
Combined Zinc And Selenium Biofortification In Field Peas Under Mediterranean Conditions
Protective Effects Of Filtrates And Extracts From Fungal Endophytes On Phytophthora Cinnamomi In Lupinus Luteus
Metabolites Produced By Fungi Against Fungal Phytopathogens: Review, Implementation And Perspectives
Protective Effects Of Filtrates And Extracts From Fungal Endophytes On Phytophthora Cinnamomi In Lupinus Luteus
Metabolites Produced By Fungi Against Fungal Phytopathogens: Review, Implementation And Perspectives
Effect Of Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life
Metabolites Produced By Fungi Against Fungal Phytopathogens: Review, Implementation And Perspectives
Effect Of Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life
The Effect Of Deep Frying French Fries And Two Types Of Iberian Pork On The Characteristics Of Extra Virgin Olive Oil And The Fried Products
Effect Of Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life
The Effect Of Deep Frying French Fries And Two Types Of Iberian Pork On The Characteristics Of Extra Virgin Olive Oil And The Fried Products
Effect Of A Rice Bran Extract-Based Active Packaging, High Pressure Processing And Storage Temperature On The Volatile Compounds Of Sliced Dry-Cured High Quality (Montanera) Iberian Ham
The Effect Of Deep Frying French Fries And Two Types Of Iberian Pork On The Characteristics Of Extra Virgin Olive Oil And The Fried Products
Effect Of A Rice Bran Extract-Based Active Packaging, High Pressure Processing And Storage Temperature On The Volatile Compounds Of Sliced Dry-Cured High Quality (Montanera) Iberian Ham
Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure
Effect Of A Rice Bran Extract-Based Active Packaging, High Pressure Processing And Storage Temperature On The Volatile Compounds Of Sliced Dry-Cured High Quality (Montanera) Iberian Ham
Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure
Predicción De Los Parámetros De Cata De Jamón Ibérico Mediante Técnicas Instrumentales
Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure
Predicción De Los Parámetros De Cata De Jamón Ibérico Mediante Técnicas Instrumentales
Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario
Predicción De Los Parámetros De Cata De Jamón Ibérico Mediante Técnicas Instrumentales
Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario
Effect Of Fungal Endophytes On Plant Growth And Nutrient Uptake In Trifolium Subterraneum And Poa Pratensis As Affected By Plant Host Specificity
Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario
Effect Of Fungal Endophytes On Plant Growth And Nutrient Uptake In Trifolium Subterraneum And Poa Pratensis As Affected By Plant Host Specificity
Volatile Compounds Of Sliced High Quality (Montanera) Dry-Cured Iberian Shoulder Subjected To High Pressure Processing And/or With An Active Packaging Of Olive Leaf Extract
Effect Of Fungal Endophytes On Plant Growth And Nutrient Uptake In Trifolium Subterraneum And Poa Pratensis As Affected By Plant Host Specificity
Volatile Compounds Of Sliced High Quality (Montanera) Dry-Cured Iberian Shoulder Subjected To High Pressure Processing And/or With An Active Packaging Of Olive Leaf Extract
Craft Beer Vs Industrial Beer: Chemical And Sensory Differences
Volatile Compounds Of Sliced High Quality (Montanera) Dry-Cured Iberian Shoulder Subjected To High Pressure Processing And/or With An Active Packaging Of Olive Leaf Extract
Craft Beer Vs Industrial Beer: Chemical And Sensory Differences
Effect Of Fungal Endophytes On Plant Growth And Nutrient Uptake In Trifolium Subterraneum And Poa Pratensis As Affected By Plant Host Specificity
Craft Beer Vs Industrial Beer: Chemical And Sensory Differences
Effect Of Fungal Endophytes On Plant Growth And Nutrient Uptake In Trifolium Subterraneum And Poa Pratensis As Affected By Plant Host Specificity
Biofortification Of Forage Peas With Combined Application Of Selenium And Zinc Under Mediterranean Conditions
Effect Of Fungal Endophytes On Plant Growth And Nutrient Uptake In Trifolium Subterraneum And Poa Pratensis As Affected By Plant Host Specificity
Biofortification Of Forage Peas With Combined Application Of Selenium And Zinc Under Mediterranean Conditions
Different Dry Hopping And Fermentation Methods: Influence On Beer Nutritional Quality
Biofortification Of Forage Peas With Combined Application Of Selenium And Zinc Under Mediterranean Conditions
Different Dry Hopping And Fermentation Methods: Influence On Beer Nutritional Quality
Quality Traits Of Fresh Iberian Loin According To Slaughter Age And Short-Term Freezing
Different Dry Hopping And Fermentation Methods: Influence On Beer Nutritional Quality
Quality Traits Of Fresh Iberian Loin According To Slaughter Age And Short-Term Freezing
Study Of Antioxidant Activity And Phenolic Compounds Of Extracts Obtained From Different Craft Beer By-Products
Quality Traits Of Fresh Iberian Loin According To Slaughter Age And Short-Term Freezing
Study Of Antioxidant Activity And Phenolic Compounds Of Extracts Obtained From Different Craft Beer By-Products
Fungal Endophytes For Biocontrol Of Ash Dieback: The Antagonistic Potential Of Hypoxylon Rubiginosum
Study Of Antioxidant Activity And Phenolic Compounds Of Extracts Obtained From Different Craft Beer By-Products
Fungal Endophytes For Biocontrol Of Ash Dieback: The Antagonistic Potential Of Hypoxylon Rubiginosum
Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure
Fungal Endophytes For Biocontrol Of Ash Dieback: The Antagonistic Potential Of Hypoxylon Rubiginosum
Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure
Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm)
Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure
Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm)
Effect Of The Organic Production And The Harvesting Method On The Chemical Quality And The Volatile Compounds Of Virgin Olive Oil Over The Harvesting Season
Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm)
Effect Of The Organic Production And The Harvesting Method On The Chemical Quality And The Volatile Compounds Of Virgin Olive Oil Over The Harvesting Season
Effect Of The Genetic Line And Oleic Acid-Enriched Mixed Diets On The Subcutaneous Fatty Acid Composition And Sensory Characteristics Of Dry-Cured Shoulders From Iberian Pig
Effect Of The Organic Production And The Harvesting Method On The Chemical Quality And The Volatile Compounds Of Virgin Olive Oil Over The Harvesting Season
Effect Of The Genetic Line And Oleic Acid-Enriched Mixed Diets On The Subcutaneous Fatty Acid Composition And Sensory Characteristics Of Dry-Cured Shoulders From Iberian Pig
Optimization Of The Concentration Of Freeze-Dried Vegetable Extracts In Order To Extend Shelf-Life Of Lamb Meat Patties
Effect Of The Genetic Line And Oleic Acid-Enriched Mixed Diets On The Subcutaneous Fatty Acid Composition And Sensory Characteristics Of Dry-Cured Shoulders From Iberian Pig
Optimization Of The Concentration Of Freeze-Dried Vegetable Extracts In Order To Extend Shelf-Life Of Lamb Meat Patties
Caracterización Preliminar De Cinco Tipos De Cerveza Artesana De Extremadura
Optimization Of The Concentration Of Freeze-Dried Vegetable Extracts In Order To Extend Shelf-Life Of Lamb Meat Patties
Caracterización Preliminar De Cinco Tipos De Cerveza Artesana De Extremadura
In Vitro Antioxidant Activity And Bioactive Components Of By Products Extracts: (Lemon And Red Pepper)
Caracterización Preliminar De Cinco Tipos De Cerveza Artesana De Extremadura
In Vitro Antioxidant Activity And Bioactive Components Of By Products Extracts: (Lemon And Red Pepper)
Optimization Of The Shelf Life Of Lamb Forelegs Packed In Different Multilayer Polymeric Materials And Modified Atmospheres
In Vitro Antioxidant Activity And Bioactive Components Of By Products Extracts: (Lemon And Red Pepper)
Optimization Of The Shelf Life Of Lamb Forelegs Packed In Different Multilayer Polymeric Materials And Modified Atmospheres
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Optimization Of The Shelf Life Of Lamb Forelegs Packed In Different Multilayer Polymeric Materials And Modified Atmospheres
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin
Volatile Compounds And Sensory Changes After High Pressure Processing Of Mature “torta Del Casar” (Raw Ewe's Milk Cheese) During Refrigerated Storage
Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin
Volatile Compounds And Sensory Changes After High Pressure Processing Of Mature “torta Del Casar” (Raw Ewe's Milk Cheese) During Refrigerated Storage
Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics
Volatile Compounds And Sensory Changes After High Pressure Processing Of Mature “torta Del Casar” (Raw Ewe's Milk Cheese) During Refrigerated Storage
Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics
Evaluación Agronómica Y Nutritiva De Diferentes Genotipos De Triticale Para Pienso
Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics
Evaluación Agronómica Y Nutritiva De Diferentes Genotipos De Triticale Para Pienso
Hyfraxins A And B, Cytotoxic Ergostane-Type Steroid And Lanostane Triterpenoid Glycosides From The Invasive Ash Dieback Ascomycete Hymenoscyphus Fraxineus
Evaluación Agronómica Y Nutritiva De Diferentes Genotipos De Triticale Para Pienso
Hyfraxins A And B, Cytotoxic Ergostane-Type Steroid And Lanostane Triterpenoid Glycosides From The Invasive Ash Dieback Ascomycete Hymenoscyphus Fraxineus
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Hyfraxins A And B, Cytotoxic Ergostane-Type Steroid And Lanostane Triterpenoid Glycosides From The Invasive Ash Dieback Ascomycete Hymenoscyphus Fraxineus
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Fungal Endophytes Associated With Ornithopus Compressus Growing Under Semiarid Conditions
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Fungal Endophytes Associated With Ornithopus Compressus Growing Under Semiarid Conditions
Influencia Del Arbolado Sobre La Producción Y Calidad Del Forraje De Diferentes Variedades De Triticale En Sistemas Agroforestales
Fungal Endophytes Associated With Ornithopus Compressus Growing Under Semiarid Conditions
Influencia Del Arbolado Sobre La Producción Y Calidad Del Forraje De Diferentes Variedades De Triticale En Sistemas Agroforestales
The Influence Of Style And Origin On Mineral Composition Of Beers Retailing In The Uk
Influencia Del Arbolado Sobre La Producción Y Calidad Del Forraje De Diferentes Variedades De Triticale En Sistemas Agroforestales
The Influence Of Style And Origin On Mineral Composition Of Beers Retailing In The Uk
Phenolic Profiles And Antioxidant Properties Of Physalis Angulata L. As Quality Indicators
The Influence Of Style And Origin On Mineral Composition Of Beers Retailing In The Uk
Phenolic Profiles And Antioxidant Properties Of Physalis Angulata L. As Quality Indicators
Resultados Preliminares De Satisfacción Enasignaturas Impartidas Con Contenidos En Inglésen La Escuela De Ingenierías Agrarias (Uex)
Phenolic Profiles And Antioxidant Properties Of Physalis Angulata L. As Quality Indicators
Resultados Preliminares De Satisfacción Enasignaturas Impartidas Con Contenidos En Inglésen La Escuela De Ingenierías Agrarias (Uex)
Estrategias De Internacionalización Curricular Enla Escuela De Ingenierías Agrarias (Uex)
Resultados Preliminares De Satisfacción Enasignaturas Impartidas Con Contenidos En Inglésen La Escuela De Ingenierías Agrarias (Uex)
Estrategias De Internacionalización Curricular Enla Escuela De Ingenierías Agrarias (Uex)
Aceptabilidad De Hamburguesas De Cordero Con Extractos De Subproductos De La Industria Agroalimentaria
Estrategias De Internacionalización Curricular Enla Escuela De Ingenierías Agrarias (Uex)
Aceptabilidad De Hamburguesas De Cordero Con Extractos De Subproductos De La Industria Agroalimentaria
Antagonism Between Byssochlamys Spectabilis (Anamorph Paecilomyces Variotii) And Plant Pathogens: Involvement Of The Bioactive Compounds Produced By The Endophyte
Aceptabilidad De Hamburguesas De Cordero Con Extractos De Subproductos De La Industria Agroalimentaria
Antagonism Between Byssochlamys Spectabilis (Anamorph Paecilomyces Variotii) And Plant Pathogens: Involvement Of The Bioactive Compounds Produced By The Endophyte
Effect Of Fungal Endophytes On Biomass Yield, Nutritive Value And Accumulation Of Minerals In Ornithopus Compressus
Antagonism Between Byssochlamys Spectabilis (Anamorph Paecilomyces Variotii) And Plant Pathogens: Involvement Of The Bioactive Compounds Produced By The Endophyte
Effect Of Fungal Endophytes On Biomass Yield, Nutritive Value And Accumulation Of Minerals In Ornithopus Compressus
Arsenic And Selenium Levels In Rice Fields From South-West Of Spain: Influence Of The Years Of Monoculture
Effect Of Fungal Endophytes On Biomass Yield, Nutritive Value And Accumulation Of Minerals In Ornithopus Compressus
Arsenic And Selenium Levels In Rice Fields From South-West Of Spain: Influence Of The Years Of Monoculture
Effect Of Tomato Pomace Extracts On The Shelf-Life Of Modified Atmosphere-Packaged Lamb Meat
Arsenic And Selenium Levels In Rice Fields From South-West Of Spain: Influence Of The Years Of Monoculture
Effect Of Tomato Pomace Extracts On The Shelf-Life Of Modified Atmosphere-Packaged Lamb Meat
Food By-Products As Potential Antioxidant And Antimicrobial Additives In Chill Stored Raw Lamb Patties
Effect Of Tomato Pomace Extracts On The Shelf-Life Of Modified Atmosphere-Packaged Lamb Meat
Food By-Products As Potential Antioxidant And Antimicrobial Additives In Chill Stored Raw Lamb Patties
Producción Y Persistencia De Gramíneas Perennes En Condiciones De Secano En Clima Mediterráneo
Food By-Products As Potential Antioxidant And Antimicrobial Additives In Chill Stored Raw Lamb Patties
Producción Y Persistencia De Gramíneas Perennes En Condiciones De Secano En Clima Mediterráneo
Effects Of The Almond Addition And The Yeast Strain Used For Fermentation, On The Beer Chemical Properties
Producción Y Persistencia De Gramíneas Perennes En Condiciones De Secano En Clima Mediterráneo
Effects Of The Almond Addition And The Yeast Strain Used For Fermentation, On The Beer Chemical Properties
Producción Y Calidad Del Forraje De Variedades De Triticale Cultivadas En Condiciones De Sombra, Para Su Utilización En Sistemas Agroforestales
Effects Of The Almond Addition And The Yeast Strain Used For Fermentation, On The Beer Chemical Properties
Producción Y Calidad Del Forraje De Variedades De Triticale Cultivadas En Condiciones De Sombra, Para Su Utilización En Sistemas Agroforestales
Effect Of Tomato Pomace Extracts On The Shelf‐life Of Modified Atmosphere‐packaged Lamb Meat
Producción Y Calidad Del Forraje De Variedades De Triticale Cultivadas En Condiciones De Sombra, Para Su Utilización En Sistemas Agroforestales
Effect Of Tomato Pomace Extracts On The Shelf‐life Of Modified Atmosphere‐packaged Lamb Meat
Biomass Yield, Nutritive Value And Accumulation Of Minerals In Trifolium Subterraneum L. As Affected By Fungal Endophytes
Effect Of Tomato Pomace Extracts On The Shelf‐life Of Modified Atmosphere‐packaged Lamb Meat
Biomass Yield, Nutritive Value And Accumulation Of Minerals In Trifolium Subterraneum L. As Affected By Fungal Endophytes
Endophytic Mycobiota Associated With Trifolium Subterraneum Growing Under Semiarid Conditions
Biomass Yield, Nutritive Value And Accumulation Of Minerals In Trifolium Subterraneum L. As Affected By Fungal Endophytes
Endophytic Mycobiota Associated With Trifolium Subterraneum Growing Under Semiarid Conditions
Leopoldo Olea Márquez De Prado 20 De Octubre De 1943 - 8 De Mayo De 2016, Socio De Honor De La Seep.
Endophytic Mycobiota Associated With Trifolium Subterraneum Growing Under Semiarid Conditions
Leopoldo Olea Márquez De Prado 20 De Octubre De 1943 - 8 De Mayo De 2016, Socio De Honor De La Seep.
Influencia De La Calidad Del Terreno En La Respuesta Al Fósforo De Los Pastos En La Serena (Extremadura)
Leopoldo Olea Márquez De Prado 20 De Octubre De 1943 - 8 De Mayo De 2016, Socio De Honor De La Seep.
Influencia De La Calidad Del Terreno En La Respuesta Al Fósforo De Los Pastos En La Serena (Extremadura)
La Inoculación Aérea Con Hongos Endofíticos Afecta La Producción Y Calidad De Lolium Rigidum Y Trifolium Subterraneum En Condiciones De Campo
Influencia De La Calidad Del Terreno En La Respuesta Al Fósforo De Los Pastos En La Serena (Extremadura)
La Inoculación Aérea Con Hongos Endofíticos Afecta La Producción Y Calidad De Lolium Rigidum Y Trifolium Subterraneum En Condiciones De Campo
Selenium In Commercial Beer And Losses In The Brewing Process From Wheat To Beer
La Inoculación Aérea Con Hongos Endofíticos Afecta La Producción Y Calidad De Lolium Rigidum Y Trifolium Subterraneum En Condiciones De Campo
Selenium In Commercial Beer And Losses In The Brewing Process From Wheat To Beer
Efecto De La Aplicación De Subproductos Industriales De Tomate (Sit) Sobre La Estabilidad Oxidativa De Carne De Cordero
Selenium In Commercial Beer And Losses In The Brewing Process From Wheat To Beer
Efecto De La Aplicación De Subproductos Industriales De Tomate (Sit) Sobre La Estabilidad Oxidativa De Carne De Cordero
Influencia De La Suplentación Con Subproducto De Tomate Sobre El Crecimiento Y Calidad De Carne En Corderos Merinos
Efecto De La Aplicación De Subproductos Industriales De Tomate (Sit) Sobre La Estabilidad Oxidativa De Carne De Cordero
Influencia De La Suplentación Con Subproducto De Tomate Sobre El Crecimiento Y Calidad De Carne En Corderos Merinos
Sensory Characteristics And Consumer Preference Of Smoked Dry-Cured Iberian Salchichon
Influencia De La Suplentación Con Subproducto De Tomate Sobre El Crecimiento Y Calidad De Carne En Corderos Merinos
Sensory Characteristics And Consumer Preference Of Smoked Dry-Cured Iberian Salchichon
Sift-Ms Analysis Of Iberian Hams From Pigs Reared Under Different Conditions
Sensory Characteristics And Consumer Preference Of Smoked Dry-Cured Iberian Salchichon
Sift-Ms Analysis Of Iberian Hams From Pigs Reared Under Different Conditions
Biomass Yield, Mineral Content, And Nutritive Value Of Poa Pratensis As Affected By Non-Clavicipitaceous Fungal Endophytes
Sift-Ms Analysis Of Iberian Hams From Pigs Reared Under Different Conditions
Biomass Yield, Mineral Content, And Nutritive Value Of Poa Pratensis As Affected By Non-Clavicipitaceous Fungal Endophytes
Biofortification Of Legumes With Selenium In Semiarid Conditions
Biomass Yield, Mineral Content, And Nutritive Value Of Poa Pratensis As Affected By Non-Clavicipitaceous Fungal Endophytes
Biofortification Of Legumes With Selenium In Semiarid Conditions
Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine
Biofortification Of Legumes With Selenium In Semiarid Conditions
Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine
Biofortification Of Field Crops With Selenium In Mediterranean Conditions
Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine
Biofortification Of Field Crops With Selenium In Mediterranean Conditions
Biofortificación Agronómica De Los Cultivos: El Caso Del Selenio En España
Biofortification Of Field Crops With Selenium In Mediterranean Conditions
Biofortificación Agronómica De Los Cultivos: El Caso Del Selenio En España
Selenium Speciation In Malt, Wort, And Beer Made From Selenium-Biofortified Two-Rowed Barley Grain
Biofortificación Agronómica De Los Cultivos: El Caso Del Selenio En España
Selenium Speciation In Malt, Wort, And Beer Made From Selenium-Biofortified Two-Rowed Barley Grain
Fertilizer Application (P, K, S, Ca And Mg) On Pasture In Calcareous Dehesas: Effects On Herbage Yield, Botanical Composition And Nutritive Value
Selenium Speciation In Malt, Wort, And Beer Made From Selenium-Biofortified Two-Rowed Barley Grain
Fertilizer Application (P, K, S, Ca And Mg) On Pasture In Calcareous Dehesas: Effects On Herbage Yield, Botanical Composition And Nutritive Value
Selenium Biofortification In Bread-Making Wheat Under Mediterranean Conditions: Influence On Grain Yield And Quality Parameters
Fertilizer Application (P, K, S, Ca And Mg) On Pasture In Calcareous Dehesas: Effects On Herbage Yield, Botanical Composition And Nutritive Value
Selenium Biofortification In Bread-Making Wheat Under Mediterranean Conditions: Influence On Grain Yield And Quality Parameters
Selenium Accumulation And Speciation In Biofortified Chickpea (Cicer Arietinum L.) Under Mediterranean Conditions
Selenium Biofortification In Bread-Making Wheat Under Mediterranean Conditions: Influence On Grain Yield And Quality Parameters
Selenium Accumulation And Speciation In Biofortified Chickpea (Cicer Arietinum L.) Under Mediterranean Conditions
Agronomic Selenium Biofortification In Triticum Durum Under Mediterranean Conditions: From Grain To Cooked Pasta
Selenium Accumulation And Speciation In Biofortified Chickpea (Cicer Arietinum L.) Under Mediterranean Conditions
Agronomic Selenium Biofortification In Triticum Durum Under Mediterranean Conditions: From Grain To Cooked Pasta
Effect Of Map Storage On Chemical, Physical And Sensory Characteristics Of Níscalos (Lactarius Deliciosus)
Agronomic Selenium Biofortification In Triticum Durum Under Mediterranean Conditions: From Grain To Cooked Pasta
Effect Of Map Storage On Chemical, Physical And Sensory Characteristics Of Níscalos (Lactarius Deliciosus)
Prevention Of Rancidity And Discolouration Of Iberian Dry Cured Sausage Using Proteases
Effect Of Map Storage On Chemical, Physical And Sensory Characteristics Of Níscalos (Lactarius Deliciosus)
Prevention Of Rancidity And Discolouration Of Iberian Dry Cured Sausage Using Proteases
Identification Of Radical Scavenging Peptides (<3kda) From Burgos-Type Cheese
Prevention Of Rancidity And Discolouration Of Iberian Dry Cured Sausage Using Proteases
Identification Of Radical Scavenging Peptides (<3kda) From Burgos-Type Cheese
Influence Of Fungicide Treatments On Disease Severity Caused By Zymoseptoria Tritici, And On Grain Yield And Quality Parameters Of Bread-Making Wheat Under Mediterranean Conditions
Identification Of Radical Scavenging Peptides (<3kda) From Burgos-Type Cheese
Influence Of Fungicide Treatments On Disease Severity Caused By Zymoseptoria Tritici, And On Grain Yield And Quality Parameters Of Bread-Making Wheat Under Mediterranean Conditions
Los Pastos: Nuevos Retos, Nuevas Oportunidades
Influence Of Fungicide Treatments On Disease Severity Caused By Zymoseptoria Tritici, And On Grain Yield And Quality Parameters Of Bread-Making Wheat Under Mediterranean Conditions
Los Pastos: Nuevos Retos, Nuevas Oportunidades
Riqueza Y Diversidad De Hongos Endófitos Enl As Principales Especies De Pasto De Dehesa En Extremadura
Los Pastos: Nuevos Retos, Nuevas Oportunidades
Riqueza Y Diversidad De Hongos Endófitos Enl As Principales Especies De Pasto De Dehesa En Extremadura
Ensayos Con Nuevas Variedades De Fresón
Riqueza Y Diversidad De Hongos Endófitos Enl As Principales Especies De Pasto De Dehesa En Extremadura
Ensayos Con Nuevas Variedades De Fresón
Effect Of Igf-Ii Genotype And Pig Rearing System On The Final Characteristics Of Dry-Cured Iberian Hams
Ensayos Con Nuevas Variedades De Fresón
Effect Of Igf-Ii Genotype And Pig Rearing System On The Final Characteristics Of Dry-Cured Iberian Hams
Study Of The Volatile Compounds And Odor-Active Compounds Of Dry-Cured Iberian Ham Extracted By Spme
Effect Of Igf-Ii Genotype And Pig Rearing System On The Final Characteristics Of Dry-Cured Iberian Hams
Study Of The Volatile Compounds And Odor-Active Compounds Of Dry-Cured Iberian Ham Extracted By Spme
Effect Of Talc And Water Addition On Olive Oil Quality And Antioxidants
Study Of The Volatile Compounds And Odor-Active Compounds Of Dry-Cured Iberian Ham Extracted By Spme
Effect Of Talc And Water Addition On Olive Oil Quality And Antioxidants
Effect Of The Pig Rearing System On The Final Volatile Profile Of Iberian Dry-Cured Ham As Detected By Ptr-Tof-Ms
Effect Of Talc And Water Addition On Olive Oil Quality And Antioxidants
Effect Of The Pig Rearing System On The Final Volatile Profile Of Iberian Dry-Cured Ham As Detected By Ptr-Tof-Ms
Effect Of Commercial Proteases On Shelf-Life Extension Of Iberian Dry-Cured Sausage
Effect Of The Pig Rearing System On The Final Volatile Profile Of Iberian Dry-Cured Ham As Detected By Ptr-Tof-Ms
Effect Of Commercial Proteases On Shelf-Life Extension Of Iberian Dry-Cured Sausage
Agronomic Selenium Biofortification Of Two-Rowed Barley Under Mediterranean Conditions
Effect Of Commercial Proteases On Shelf-Life Extension Of Iberian Dry-Cured Sausage
Agronomic Selenium Biofortification Of Two-Rowed Barley Under Mediterranean Conditions
Evaluation Of The Potential Of Peas (Pisum Sativum L.) To Be Used In Selenium Biofortification Programs Under Mediterranean Conditions
Agronomic Selenium Biofortification Of Two-Rowed Barley Under Mediterranean Conditions
Evaluation Of The Potential Of Peas (Pisum Sativum L.) To Be Used In Selenium Biofortification Programs Under Mediterranean Conditions
Influencia De Los Índices Térmicos En La Producción De Cerdos Ibéricos De “montanera” En La Provincia De Badajoz (Extremadura, España)
Evaluation Of The Potential Of Peas (Pisum Sativum L.) To Be Used In Selenium Biofortification Programs Under Mediterranean Conditions
Influencia De Los Índices Térmicos En La Producción De Cerdos Ibéricos De “montanera” En La Provincia De Badajoz (Extremadura, España)
Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres
Influencia De Los Índices Térmicos En La Producción De Cerdos Ibéricos De “montanera” En La Provincia De Badajoz (Extremadura, España)
Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres
Diferencias En Los Ácidos Grasos Intramusculares Minoritarios Entre Jamones De Cerdo Ibérico De Montanera Y De Cebo De Campo.
Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres
Diferencias En Los Ácidos Grasos Intramusculares Minoritarios Entre Jamones De Cerdo Ibérico De Montanera Y De Cebo De Campo.
Evolución Del Valor Nutritivo Del Forraje En Dehesa De Cuatro Cultivos Tras La Cosecha
Diferencias En Los Ácidos Grasos Intramusculares Minoritarios Entre Jamones De Cerdo Ibérico De Montanera Y De Cebo De Campo.
Evolución Del Valor Nutritivo Del Forraje En Dehesa De Cuatro Cultivos Tras La Cosecha
Effects Of Different Irrigation And Crop Year On Gerbera Jamesonni Production In Substrate
Evolución Del Valor Nutritivo Del Forraje En Dehesa De Cuatro Cultivos Tras La Cosecha
Effects Of Different Irrigation And Crop Year On Gerbera Jamesonni Production In Substrate
Influencia De La Fertilización Con Magnesio, Calcio, Azufre Y Potasio Junto A Fósforo, Sobre La Producción, Composición Botánica Y Calidad De Pasto De Dehesa
Effects Of Different Irrigation And Crop Year On Gerbera Jamesonni Production In Substrate
Influencia De La Fertilización Con Magnesio, Calcio, Azufre Y Potasio Junto A Fósforo, Sobre La Producción, Composición Botánica Y Calidad De Pasto De Dehesa
Effect Of Exposure To Light On Physico-Chemical Quality Attributes Of Sliced Dry-Cured Iberian Ham Under Different Packaging Systems
Influencia De La Fertilización Con Magnesio, Calcio, Azufre Y Potasio Junto A Fósforo, Sobre La Producción, Composición Botánica Y Calidad De Pasto De Dehesa
Effect Of Exposure To Light On Physico-Chemical Quality Attributes Of Sliced Dry-Cured Iberian Ham Under Different Packaging Systems
Inhibition Of Cholesterol Oxidation Products (Cops) Formation In Emulsified Porcine Patties By Phenolic-Rich Avocado (Persea Americana Mill.) Extracts
Effect Of Exposure To Light On Physico-Chemical Quality Attributes Of Sliced Dry-Cured Iberian Ham Under Different Packaging Systems
Inhibition Of Cholesterol Oxidation Products (Cops) Formation In Emulsified Porcine Patties By Phenolic-Rich Avocado (Persea Americana Mill.) Extracts
Isolation And Identification Of Low Molecular Weight Antioxidant Compounds From Fermented Chorizo Sausages
Inhibition Of Cholesterol Oxidation Products (Cops) Formation In Emulsified Porcine Patties By Phenolic-Rich Avocado (Persea Americana Mill.) Extracts
Isolation And Identification Of Low Molecular Weight Antioxidant Compounds From Fermented Chorizo Sausages
Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Isolation And Identification Of Low Molecular Weight Antioxidant Compounds From Fermented Chorizo Sausages
Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Índices Productivos Del Aprovechamiento De Montanera En La Provincia De Badajoz (Extremadura. España).
Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Índices Productivos Del Aprovechamiento De Montanera En La Provincia De Badajoz (Extremadura. España).
Influencia Del Aporte Durante Cuatro Años Consecutivos De Fósforo, Potasio Y Otros Nutrientes Sobre La Producción, Composición Botánica Y Calidad De Pasto De Dehesa
Índices Productivos Del Aprovechamiento De Montanera En La Provincia De Badajoz (Extremadura. España).
Influencia Del Aporte Durante Cuatro Años Consecutivos De Fósforo, Potasio Y Otros Nutrientes Sobre La Producción, Composición Botánica Y Calidad De Pasto De Dehesa
Use Of Proteases To Improve Oxidative Stability Of Fermented Sausages By Increasing Low Molecular Weight Compounds With Antioxidant Activity
Influencia Del Aporte Durante Cuatro Años Consecutivos De Fósforo, Potasio Y Otros Nutrientes Sobre La Producción, Composición Botánica Y Calidad De Pasto De Dehesa
Use Of Proteases To Improve Oxidative Stability Of Fermented Sausages By Increasing Low Molecular Weight Compounds With Antioxidant Activity
Evaluation Of Two Natural Extracts (Rosmarinus Officinalis L. And Melissa Officinalis L.) As Antioxidants In Cooked Pork Patties Packed In Map
Use Of Proteases To Improve Oxidative Stability Of Fermented Sausages By Increasing Low Molecular Weight Compounds With Antioxidant Activity
Evaluation Of Two Natural Extracts (Rosmarinus Officinalis L. And Melissa Officinalis L.) As Antioxidants In Cooked Pork Patties Packed In Map
A New Method To Analyse Odour Strength In A Meat Product By Using A Dynamic Dilution Olfactometer
Evaluation Of Two Natural Extracts (Rosmarinus Officinalis L. And Melissa Officinalis L.) As Antioxidants In Cooked Pork Patties Packed In Map
A New Method To Analyse Odour Strength In A Meat Product By Using A Dynamic Dilution Olfactometer
Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions
A New Method To Analyse Odour Strength In A Meat Product By Using A Dynamic Dilution Olfactometer
Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions
Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions
Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Nueva Técnica Para El Análisis Del Aroma En Productos Cárnicos
Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Nueva Técnica Para El Análisis Del Aroma En Productos Cárnicos
Efecto Del Envasado En Armósfera Protectora Sobre La Calidad De La Carne De Cordero Merino
Nueva Técnica Para El Análisis Del Aroma En Productos Cárnicos
Efecto Del Envasado En Armósfera Protectora Sobre La Calidad De La Carne De Cordero Merino
Efecto De Fertilizantes Sobre La Producción De Biomasa Y Parámetros De Calidad En Pastos Herbáceos De Dehesa Después De Tres Años Continuados De Aplicación
Efecto Del Envasado En Armósfera Protectora Sobre La Calidad De La Carne De Cordero Merino
Efecto De Fertilizantes Sobre La Producción De Biomasa Y Parámetros De Calidad En Pastos Herbáceos De Dehesa Después De Tres Años Continuados De Aplicación
Dinámica Productiva De Forrajes De Diferentes Cultivares De Triticales Y Avenas Como Suplemento De Los Pastos De Dehesa Y Pastizales Del S.o. De La Península Ibérica
Efecto De Fertilizantes Sobre La Producción De Biomasa Y Parámetros De Calidad En Pastos Herbáceos De Dehesa Después De Tres Años Continuados De Aplicación
Dinámica Productiva De Forrajes De Diferentes Cultivares De Triticales Y Avenas Como Suplemento De Los Pastos De Dehesa Y Pastizales Del S.o. De La Península Ibérica
Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis
Dinámica Productiva De Forrajes De Diferentes Cultivares De Triticales Y Avenas Como Suplemento De Los Pastos De Dehesa Y Pastizales Del S.o. De La Península Ibérica
Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis
Modified Atmosphere Packaging And Vacuum Packaging For Long Period Chilled Storage Of Dry-Cured Iberian Ham
Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis
Modified Atmosphere Packaging And Vacuum Packaging For Long Period Chilled Storage Of Dry-Cured Iberian Ham
Screening Of Phytochemicals In Fresh Lamb Meat Patties Stored In Modified Atmosphere Packs: Influence On Selected Meat Quality Characteristics
Modified Atmosphere Packaging And Vacuum Packaging For Long Period Chilled Storage Of Dry-Cured Iberian Ham
Screening Of Phytochemicals In Fresh Lamb Meat Patties Stored In Modified Atmosphere Packs: Influence On Selected Meat Quality Characteristics
Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham
Screening Of Phytochemicals In Fresh Lamb Meat Patties Stored In Modified Atmosphere Packs: Influence On Selected Meat Quality Characteristics
Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Influencia De Nuevos Fertilizantes Sobre La Producción De Biomasa Y Parámetros De Calidad En Pastos De Dehesa Del So De España
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Influencia De Nuevos Fertilizantes Sobre La Producción De Biomasa Y Parámetros De Calidad En Pastos De Dehesa Del So De España
Changes In Spme-Extracted Volatile Compounds From Iberian Ham During Ripening
Influencia De Nuevos Fertilizantes Sobre La Producción De Biomasa Y Parámetros De Calidad En Pastos De Dehesa Del So De España
Changes In Spme-Extracted Volatile Compounds From Iberian Ham During Ripening
Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage
Changes In Spme-Extracted Volatile Compounds From Iberian Ham During Ripening
Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage
Effect Of Different Cooking Methods On Lipid Oxidation And Formation Of Free Cholesterol Oxidation Products (Cops) In Latissimus Dorsi Muscle Of Iberian Pigs
Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage
Effect Of Different Cooking Methods On Lipid Oxidation And Formation Of Free Cholesterol Oxidation Products (Cops) In Latissimus Dorsi Muscle Of Iberian Pigs
¿saben Estudiar Nuestros Alumnos?
Effect Of Different Cooking Methods On Lipid Oxidation And Formation Of Free Cholesterol Oxidation Products (Cops) In Latissimus Dorsi Muscle Of Iberian Pigs
¿saben Estudiar Nuestros Alumnos?
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
¿saben Estudiar Nuestros Alumnos?
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
Proceso De Obtención Y Transformación Del Jamón Ibérico
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
Proceso De Obtención Y Transformación Del Jamón Ibérico
Aplicación De La Tecnología Nirs Para El Análisis De Calidad De Las Gramíneas Del S.o. De La Península Ibérica
Proceso De Obtención Y Transformación Del Jamón Ibérico
Aplicación De La Tecnología Nirs Para El Análisis De Calidad De Las Gramíneas Del S.o. De La Península Ibérica
Avances En La Investigación Sobre El Envasado De Productos Cárnicos En Atmósferas Modificadas
Aplicación De La Tecnología Nirs Para El Análisis De Calidad De Las Gramíneas Del S.o. De La Península Ibérica
Avances En La Investigación Sobre El Envasado De Productos Cárnicos En Atmósferas Modificadas
Effect Of Live Weight And Sex On Physico-Chemical And Sensorial Characteristics Of Merino Lamb Meat
Avances En La Investigación Sobre El Envasado De Productos Cárnicos En Atmósferas Modificadas
Effect Of Live Weight And Sex On Physico-Chemical And Sensorial Characteristics Of Merino Lamb Meat
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Effect Of Live Weight And Sex On Physico-Chemical And Sensorial Characteristics Of Merino Lamb Meat
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Effect Of The Iberian Pig Line On Dry-Cured Ham Characteristics
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Effect Of The Iberian Pig Line On Dry-Cured Ham Characteristics
Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
Effect Of The Iberian Pig Line On Dry-Cured Ham Characteristics
Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura
Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Nuevas Presentaciones, Atmósferas Protectoras, Vida Útil Del Producto
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Nuevas Presentaciones, Atmósferas Protectoras, Vida Útil Del Producto
Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura
Nuevas Presentaciones, Atmósferas Protectoras, Vida Útil Del Producto
Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura
Propuestas Docentes Y Consecuencias Derivadas De Las Actividades En “química Y Bioquímica De Los Alimentos” En La Experiencia Piloto De 4º De Ciencia Y Tecnología De Los Alimentos
Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura
Propuestas Docentes Y Consecuencias Derivadas De Las Actividades En “química Y Bioquímica De Los Alimentos” En La Experiencia Piloto De 4º De Ciencia Y Tecnología De Los Alimentos
Adaptación A Metodologías Ects De La Asignatura Operaciones Básicas Y Tecnología De Alimentos De La Titulación De Ingenierio Técnico De Industrias Agrarias Y Alimentarias
Propuestas Docentes Y Consecuencias Derivadas De Las Actividades En “química Y Bioquímica De Los Alimentos” En La Experiencia Piloto De 4º De Ciencia Y Tecnología De Los Alimentos
Adaptación A Metodologías Ects De La Asignatura Operaciones Básicas Y Tecnología De Alimentos De La Titulación De Ingenierio Técnico De Industrias Agrarias Y Alimentarias
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Adaptación A Metodologías Ects De La Asignatura Operaciones Básicas Y Tecnología De Alimentos De La Titulación De Ingenierio Técnico De Industrias Agrarias Y Alimentarias
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.
Implantación De Metodologías Ects En La Asignatura “tecnología Alimentaria Ii” Como Parte Del Curso Piloto De 5º En La Licenciatura De Ciencia Y Tecnología De Alimentos.
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Implantación De Metodologías Ects En La Asignatura “tecnología Alimentaria Ii” Como Parte Del Curso Piloto De 5º En La Licenciatura De Ciencia Y Tecnología De Alimentos.
Expectativas Frente A Una Asignatura Optativa Impartida En El Eees Para Alumnos De Un Curso Piloto Completo
Implantación De Metodologías Ects En La Asignatura “tecnología Alimentaria Ii” Como Parte Del Curso Piloto De 5º En La Licenciatura De Ciencia Y Tecnología De Alimentos.
Expectativas Frente A Una Asignatura Optativa Impartida En El Eees Para Alumnos De Un Curso Piloto Completo
Effect Of Fat Content On Flavour Release From Sausages
Expectativas Frente A Una Asignatura Optativa Impartida En El Eees Para Alumnos De Un Curso Piloto Completo
Effect Of Fat Content On Flavour Release From Sausages
Effect Of Sampling Conditions On The Odour-Active Compounds Of Iberian Ham
Effect Of Fat Content On Flavour Release From Sausages
Effect Of Sampling Conditions On The Odour-Active Compounds Of Iberian Ham
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Effect Of Sampling Conditions On The Odour-Active Compounds Of Iberian Ham
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Effect Of Grazing Pastures Of Different Botanical Composition On Antioxidant Enzyme Activities And Oxidative Stability Of Lamb Meat
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Effect Of Grazing Pastures Of Different Botanical Composition On Antioxidant Enzyme Activities And Oxidative Stability Of Lamb Meat
The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics
Effect Of Grazing Pastures Of Different Botanical Composition On Antioxidant Enzyme Activities And Oxidative Stability Of Lamb Meat
The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Pretratamiento Al Vertido De Residuos Industriales Orgánicos E Inorgánicos: Procesos De Estabilización/solidificación Con Cal
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Pretratamiento Al Vertido De Residuos Industriales Orgánicos E Inorgánicos: Procesos De Estabilización/solidificación Con Cal
Instrumental Colour Of Iberian Ham Subcutaneous Fat And Lean (Biceps Femoris): Influence Of Crossbreeding And Rearing System
Pretratamiento Al Vertido De Residuos Industriales Orgánicos E Inorgánicos: Procesos De Estabilización/solidificación Con Cal
Instrumental Colour Of Iberian Ham Subcutaneous Fat And Lean (Biceps Femoris): Influence Of Crossbreeding And Rearing System
Heritage Language Instruction At The College Level: Reality And Possibilities
Instrumental Colour Of Iberian Ham Subcutaneous Fat And Lean (Biceps Femoris): Influence Of Crossbreeding And Rearing System
Heritage Language Instruction At The College Level: Reality And Possibilities
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Heritage Language Instruction At The College Level: Reality And Possibilities
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham
Colesterol Y Óxidos De Colesterol En Jamón Ibérico
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham
Colesterol Y Óxidos De Colesterol En Jamón Ibérico
Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada
Colesterol Y Óxidos De Colesterol En Jamón Ibérico
Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
Iberian Ham Headspace: Odorants Of Intermuscular Fat And Differences With Lean
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
Iberian Ham Headspace: Odorants Of Intermuscular Fat And Differences With Lean
A Study Of The Aroma Of Fried Bacon And Fried Pork Loin
Iberian Ham Headspace: Odorants Of Intermuscular Fat And Differences With Lean
A Study Of The Aroma Of Fried Bacon And Fried Pork Loin
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
A Study Of The Aroma Of Fried Bacon And Fried Pork Loin
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
High Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Radical Formation, Lipid Oxidation And Colour
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
High Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Radical Formation, Lipid Oxidation And Colour
Volatile Compounds In Iberian Dry-Cured Loin
High Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Radical Formation, Lipid Oxidation And Colour
Volatile Compounds In Iberian Dry-Cured Loin
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Volatile Compounds In Iberian Dry-Cured Loin
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin
Meat Quality Characteristics In Different Lines Of Iberian Pigs
Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin
Meat Quality Characteristics In Different Lines Of Iberian Pigs
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham
Meat Quality Characteristics In Different Lines Of Iberian Pigs
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham
Efecto De La Grasa Sobre El Flavor De Leche Con Un Aromatizante De Vainilla.
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham
Efecto De La Grasa Sobre El Flavor De Leche Con Un Aromatizante De Vainilla.
Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico
Efecto De La Grasa Sobre El Flavor De Leche Con Un Aromatizante De Vainilla.
Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico
Retos Y Perspectivas En Los Productos De Cerdo Ibérico: Procesos De Elaboración Controlados
Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico
Retos Y Perspectivas En Los Productos De Cerdo Ibérico: Procesos De Elaboración Controlados
Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams
Retos Y Perspectivas En Los Productos De Cerdo Ibérico: Procesos De Elaboración Controlados
Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams
Note: Effect Of Crossbreeding And Rearing System On Iberian Ham Volatile Compounds
Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams
Note: Effect Of Crossbreeding And Rearing System On Iberian Ham Volatile Compounds
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Note: Effect Of Crossbreeding And Rearing System On Iberian Ham Volatile Compounds
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Effect Of Crossbreeding And Rearing System On Sensory Characteristics Of Iberian Ham
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Effect Of Crossbreeding And Rearing System On Sensory Characteristics Of Iberian Ham
La Trazabilidad En El Jamón Ibérico
Effect Of Crossbreeding And Rearing System On Sensory Characteristics Of Iberian Ham
La Trazabilidad En El Jamón Ibérico
Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico
La Trazabilidad En El Jamón Ibérico
Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico
Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico
Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico
Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas
Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas
Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Characterization Of The Most Odor-Active Compounds Of Iberian Ham Headspace
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Characterization Of The Most Odor-Active Compounds Of Iberian Ham Headspace
Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final
Characterization Of The Most Odor-Active Compounds Of Iberian Ham Headspace
Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final
Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)
Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final
Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)
Características De Calidad En Carne Fresca De Cerdo Ibérico
Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)
Características De Calidad En Carne Fresca De Cerdo Ibérico
Tecnología Del Salazonado Del Jamón Ibérico
Características De Calidad En Carne Fresca De Cerdo Ibérico
Tecnología Del Salazonado Del Jamón Ibérico
Métodos Para La Clasificación De La Materia Prima
Tecnología Del Salazonado Del Jamón Ibérico
Métodos Para La Clasificación De La Materia Prima
El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada
Métodos Para La Clasificación De La Materia Prima
El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada
La Obtención De Materia Prima De Una Adecuada Aptitud Tecnológica. Características De La Grasa Determinantes De La Calidad Del Jamón: Influencia De Los Factores Genéticos Y Ambientales
El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada
La Obtención De Materia Prima De Una Adecuada Aptitud Tecnológica. Características De La Grasa Determinantes De La Calidad Del Jamón: Influencia De Los Factores Genéticos Y Ambientales
La Calidad Sensorial Del Jamón Ibérico Y Su Evaluación: La Cala Y La Cata Del Jamón
La Obtención De Materia Prima De Una Adecuada Aptitud Tecnológica. Características De La Grasa Determinantes De La Calidad Del Jamón: Influencia De Los Factores Genéticos Y Ambientales
La Calidad Sensorial Del Jamón Ibérico Y Su Evaluación: La Cala Y La Cata Del Jamón
Posibilidades Actuales De Caracterización Del Jamón Por Métodos Instrumentales
La Calidad Sensorial Del Jamón Ibérico Y Su Evaluación: La Cala Y La Cata Del Jamón
Posibilidades Actuales De Caracterización Del Jamón Por Métodos Instrumentales
Condiciones Del Procesado Que Favorecen El Desarrollo Del "flavor" : Influencia De La Sal, La Temperatura Y La Duración Del Proceso Madurativo
Posibilidades Actuales De Caracterización Del Jamón Por Métodos Instrumentales
Condiciones Del Procesado Que Favorecen El Desarrollo Del "flavor" : Influencia De La Sal, La Temperatura Y La Duración Del Proceso Madurativo
Los Compuestos Responsables Del "flavor" Del Jamón Ibérico. Variaciones En Los Distintos Tipos De Jamones
Condiciones Del Procesado Que Favorecen El Desarrollo Del "flavor" : Influencia De La Sal, La Temperatura Y La Duración Del Proceso Madurativo
Los Compuestos Responsables Del "flavor" Del Jamón Ibérico. Variaciones En Los Distintos Tipos De Jamones
Sequía Y Cambio Climático
Los Compuestos Responsables Del "flavor" Del Jamón Ibérico. Variaciones En Los Distintos Tipos De Jamones
Sequía Y Cambio Climático
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
Sequía Y Cambio Climático
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
La Grasa Intramuscular Y La Calidad Del Jamón
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
La Grasa Intramuscular Y La Calidad Del Jamón
An Electronic Nose To Classify Iberian Pig Fats With Different Fatty Acid Composition
La Grasa Intramuscular Y La Calidad Del Jamón
An Electronic Nose To Classify Iberian Pig Fats With Different Fatty Acid Composition
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
An Electronic Nose To Classify Iberian Pig Fats With Different Fatty Acid Composition
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Recognizing Marbling In Iberian Ham
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Recognizing Marbling In Iberian Ham
Could Machine Vision Replace Chemical Procedure To Evaluate Fat Content In Iberian Pig Meat? An Experimental Study
Recognizing Marbling In Iberian Ham
Could Machine Vision Replace Chemical Procedure To Evaluate Fat Content In Iberian Pig Meat? An Experimental Study
Development In Lipid Analysis: Some New Extraction Techniques And In Situ Transesterification
Could Machine Vision Replace Chemical Procedure To Evaluate Fat Content In Iberian Pig Meat? An Experimental Study
Development In Lipid Analysis: Some New Extraction Techniques And In Situ Transesterification
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
Development In Lipid Analysis: Some New Extraction Techniques And In Situ Transesterification
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
La Discriminación De La Calidad En La Materia Prima Y En El Jamón Curado De Cerdo Ibérico Mediante Nariz Artificial
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
La Discriminación De La Calidad En La Materia Prima Y En El Jamón Curado De Cerdo Ibérico Mediante Nariz Artificial
Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa
La Discriminación De La Calidad En La Materia Prima Y En El Jamón Curado De Cerdo Ibérico Mediante Nariz Artificial
Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
Análisis De Los Compuestos Volátiles De Jamones Ibéricos Procedentes De Cerdos Con Diferentes Sistemas De Alimentación
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
Análisis De Los Compuestos Volátiles De Jamones Ibéricos Procedentes De Cerdos Con Diferentes Sistemas De Alimentación
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Análisis De Los Compuestos Volátiles De Jamones Ibéricos Procedentes De Cerdos Con Diferentes Sistemas De Alimentación
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Litogenicidad De La Bilis Vesicular En Perros Tratados Con Pirenzepina
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Litogenicidad De La Bilis Vesicular En Perros Tratados Con Pirenzepina
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Litogenicidad De La Bilis Vesicular En Perros Tratados Con Pirenzepina
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Composición Histoquímica De Los Músculos Del Jamón Del Cerdo Ibérico: Relación Con Parámetros De Calidad.
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Composición Histoquímica De Los Músculos Del Jamón Del Cerdo Ibérico: Relación Con Parámetros De Calidad.
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Composición Histoquímica De Los Músculos Del Jamón Del Cerdo Ibérico: Relación Con Parámetros De Calidad.
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.
Estudio De Compuestos Aromáticos En El Jamón Ibérico Mediante Cromatografía En Fase Gaseosa Con Detectores Olfatorios Y De Ionización De Llama
Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.
Estudio De Compuestos Aromáticos En El Jamón Ibérico Mediante Cromatografía En Fase Gaseosa Con Detectores Olfatorios Y De Ionización De Llama
Long Term Psychological Adjustment Of Parents´divorced Children And Psychoterapy
Estudio De Compuestos Aromáticos En El Jamón Ibérico Mediante Cromatografía En Fase Gaseosa Con Detectores Olfatorios Y De Ionización De Llama
Long Term Psychological Adjustment Of Parents´divorced Children And Psychoterapy
Influencia Del Género En La Elección Del Grado Universitario: El Caso De Ingeniería Y Ciencia De Los Alimentos
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