PUBLICACIÓN

Plant extracts as biopreservatives against Penicillium nordicum in dry-cured sausages

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Roncero E., Delgado J., Morcuende D., Silva A., Andrade M.J.

2023 FOOD CONTROL

Biotechnology (Q1), Food Science (Q1)

JCR: 5.6

SJR: 1.146

CITAS

8

DOI

10.1016/j.foodcont.2023.109972

EID

2-s2.0-85164357818

ISSN

0956-7135

AUTORES DE LA UEX

David Morcuende Sánchez
María Jesús Andrade Gracia
Josué Delgado Perón

OTRAS PUBLICACIONES DE INTERÉS

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Proteomics Reveal The Protective Effects Of Chlorogenic Acid On Enterococcus Faecium Q233 In A Simulated Pro-Oxidant Colonic Environment
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Molecular Mechanisms Of The Disturbance Caused By Malondialdehyde On Probiotic Lactobacillus Reuteri Pl503
An In Vitro Assay Of The Effect Of Lysine Oxidation End-Product, Α-Aminoadipic Acid, On The Redox Status And Gene Expression In Probiotic Lactobacillus Reuteri Pl503
Molecular Mechanisms Of The Disturbance Caused By Malondialdehyde On Probiotic Lactobacillus Reuteri Pl503
Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics
Molecular Mechanisms Of The Disturbance Caused By Malondialdehyde On Probiotic Lactobacillus Reuteri Pl503
Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics
Proteomic Evaluation Of The Effect Of Antifungal Agents On Aspergillus Westerdijkiae Ochratoxin A Production In A Dry-Cured Fermented Sausage-Based Medium
Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics
Proteomic Evaluation Of The Effect Of Antifungal Agents On Aspergillus Westerdijkiae Ochratoxin A Production In A Dry-Cured Fermented Sausage-Based Medium
Proteomic Approach To Unveil The Ochratoxin A Repression By Debaryomyces Hansenii And Rosemary On Penicillium Nordicum During Dry-Cured Fermented Sausages Ripening
Proteomic Evaluation Of The Effect Of Antifungal Agents On Aspergillus Westerdijkiae Ochratoxin A Production In A Dry-Cured Fermented Sausage-Based Medium
Proteomic Approach To Unveil The Ochratoxin A Repression By Debaryomyces Hansenii And Rosemary On Penicillium Nordicum During Dry-Cured Fermented Sausages Ripening
Impact Of The Antifungal Protein Pgafp On The Proteome And Patulin Production Of Penicillium Expansum On Apple-Based Medium
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Competitiveness Of Three Biocontrol Candidates Against Ochratoxigenic Penicillium Nordicum Under Dry-Cured Meat Environmental And Nutritional Conditions
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Competitiveness Of Three Biocontrol Candidates Against Ochratoxigenic Penicillium Nordicum Under Dry-Cured Meat Environmental And Nutritional Conditions
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Competitiveness Of Three Biocontrol Candidates Against Ochratoxigenic Penicillium Nordicum Under Dry-Cured Meat Environmental And Nutritional Conditions
Prevalence And Characterization Of Listeria Monocytogenes In Deboning And Slicing Areas Of Spanish Dry-Cured Ham Processing
Development Of A Multiplex Real-Time Pcr To Differentiate The Four Major Listeria Monocytogenes Serotypes In Isolates From Meat Processing Plants
Prevalence And Characterization Of Listeria Monocytogenes In Deboning And Slicing Areas Of Spanish Dry-Cured Ham Processing
Development Of A Multiplex Real-Time Pcr To Differentiate The Four Major Listeria Monocytogenes Serotypes In Isolates From Meat Processing Plants
Evaluation Of The Efficacy Of Debaryomyces Hansenii As Protective Culture For Controlling Listeria Monocytogenes In Sliced Dry-Cured Ham
Development Of A Multiplex Real-Time Pcr To Differentiate The Four Major Listeria Monocytogenes Serotypes In Isolates From Meat Processing Plants
Evaluation Of The Efficacy Of Debaryomyces Hansenii As Protective Culture For Controlling Listeria Monocytogenes In Sliced Dry-Cured Ham
Selection And Evaluation Of Staphylococcus Xylosus As A Biocontrol Agent Against Toxigenic Moulds In A Dry-Cured Ham Model System
Evaluation Of The Efficacy Of Debaryomyces Hansenii As Protective Culture For Controlling Listeria Monocytogenes In Sliced Dry-Cured Ham
Selection And Evaluation Of Staphylococcus Xylosus As A Biocontrol Agent Against Toxigenic Moulds In A Dry-Cured Ham Model System
Effectiveness Of Sprayed Bioactive Fruit Extracts In Counteracting Protein Oxidation In Lamb Cutlets Subjected To A High-Oxygen Map
Selection And Evaluation Of Staphylococcus Xylosus As A Biocontrol Agent Against Toxigenic Moulds In A Dry-Cured Ham Model System
Effectiveness Of Sprayed Bioactive Fruit Extracts In Counteracting Protein Oxidation In Lamb Cutlets Subjected To A High-Oxygen Map
Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review
Effectiveness Of Sprayed Bioactive Fruit Extracts In Counteracting Protein Oxidation In Lamb Cutlets Subjected To A High-Oxygen Map
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Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review
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Effects Of Preservative Agents On Quality Attributes Of Dry-Cured Fermented Sausages
In Vitro Antifungal Effects Of Spices On Ochratoxin A Production And Related Gene Expression In Penicillium Nordicum On A Dry-Cured Fermented Sausage Medium
Effects Of Preservative Agents On Quality Attributes Of Dry-Cured Fermented Sausages
Understanding The Effect Of Postharvest Tomato Temperatures On Two Toxigenic Alternaria Spp. Strains: Growth, Mycotoxins And Cell-Wall Integrity-Related Gene Expression
Effects Of Preservative Agents On Quality Attributes Of Dry-Cured Fermented Sausages
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Differential Response To Synthetic And Natural Antifungals By Alternaria Tenuissima In Wheat Simulating Media: Growth, Mycotoxin Production And Expression Of A Gene Related To Cell Wall Integrity
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Combined Effect Of Temperature, Water Activity And Salt Content On The Growth And Gene Expression Of Listeria Monocytogenes In A Dry-Cured Ham Model System
Relationship Between Cyclopiazonic Acid Production And Gene Expression In Penicillium Griseofulvum Under Dry-Cured Ham Processing Environmental Conditions
Combined Effect Of Temperature, Water Activity And Salt Content On The Growth And Gene Expression Of Listeria Monocytogenes In A Dry-Cured Ham Model System
Regulation By Biotic Stress Of Tannins Biosynthesis In Quercus Ilex: Crosstalk Between Defoliation And Phytophthora Cinnamomi Infection
Combined Effect Of Temperature, Water Activity And Salt Content On The Growth And Gene Expression Of Listeria Monocytogenes In A Dry-Cured Ham Model System
Regulation By Biotic Stress Of Tannins Biosynthesis In Quercus Ilex: Crosstalk Between Defoliation And Phytophthora Cinnamomi Infection
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Regulation By Biotic Stress Of Tannins Biosynthesis In Quercus Ilex: Crosstalk Between Defoliation And Phytophthora Cinnamomi Infection
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Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Bioactivities Of Wine Components On Marinated Beef During Aging
Resveratrol Protects Lactobacillus Reuteri Against H 2 O 2 - Induced Oxidative Stress And Stimulates Antioxidant Defenses Through Upregulation Of The Dhat Gene
Bioactivities Of Wine Components On Marinated Beef During Aging
Resveratrol Protects Lactobacillus Reuteri Against H 2 O 2 - Induced Oxidative Stress And Stimulates Antioxidant Defenses Through Upregulation Of The Dhat Gene
Evaluation Of The Activity Of The Antifungal Pgafp Protein And Its Producer Mould Against Penicillium Spp Postharvest Pathogens Of Citrus And Pome Fruits
Resveratrol Protects Lactobacillus Reuteri Against H 2 O 2 - Induced Oxidative Stress And Stimulates Antioxidant Defenses Through Upregulation Of The Dhat Gene
Evaluation Of The Activity Of The Antifungal Pgafp Protein And Its Producer Mould Against Penicillium Spp Postharvest Pathogens Of Citrus And Pome Fruits
Quantitative Proteomic Profiling Of Ochratoxin A Repression In Penicillium Nordicum By Protective Cultures
Evaluation Of The Activity Of The Antifungal Pgafp Protein And Its Producer Mould Against Penicillium Spp Postharvest Pathogens Of Citrus And Pome Fruits
Quantitative Proteomic Profiling Of Ochratoxin A Repression In Penicillium Nordicum By Protective Cultures
Biocontrol Of Aflatoxigenic Aspergillus Parasiticus By Native Debaryomyces Hansenii In Dry-Cured Meat Products
Quantitative Proteomic Profiling Of Ochratoxin A Repression In Penicillium Nordicum By Protective Cultures
Biocontrol Of Aflatoxigenic Aspergillus Parasiticus By Native Debaryomyces Hansenii In Dry-Cured Meat Products
Hormone And Secondary Metabolite Profiling In Chestnut During Susceptible And Resistant Interactions With Phytophthora Cinnamomi
Biocontrol Of Aflatoxigenic Aspergillus Parasiticus By Native Debaryomyces Hansenii In Dry-Cured Meat Products
Hormone And Secondary Metabolite Profiling In Chestnut During Susceptible And Resistant Interactions With Phytophthora Cinnamomi
3d Printed Floating Photocatalysts For Wastewater Treatment
Hormone And Secondary Metabolite Profiling In Chestnut During Susceptible And Resistant Interactions With Phytophthora Cinnamomi
3d Printed Floating Photocatalysts For Wastewater Treatment
Effect Of Cured Meat Product Ingredients On The Penicillium Verrucosum Growth And Ochratoxin A Production
3d Printed Floating Photocatalysts For Wastewater Treatment
Effect Of Cured Meat Product Ingredients On The Penicillium Verrucosum Growth And Ochratoxin A Production
Role Of Protein Oxidation In The Nutritional Loss And Texture Changes In Ready-To-Eat Chicken Patties
Effect Of Cured Meat Product Ingredients On The Penicillium Verrucosum Growth And Ochratoxin A Production
Role Of Protein Oxidation In The Nutritional Loss And Texture Changes In Ready-To-Eat Chicken Patties
Prolonging Shelf Life Of Lamb Cutlets Packed Under High-Oxygen Modified Atmosphere By Spraying Essential Oils From North-African Plants
Role Of Protein Oxidation In The Nutritional Loss And Texture Changes In Ready-To-Eat Chicken Patties
Prolonging Shelf Life Of Lamb Cutlets Packed Under High-Oxygen Modified Atmosphere By Spraying Essential Oils From North-African Plants
Seasonal Changes In The Sperm Fatty Acid Composition Of Shetland Pony Stallions
Prolonging Shelf Life Of Lamb Cutlets Packed Under High-Oxygen Modified Atmosphere By Spraying Essential Oils From North-African Plants
Seasonal Changes In The Sperm Fatty Acid Composition Of Shetland Pony Stallions
Potential Of Yeasts Isolated From Dry-Cured Ham To Control Ochratoxin A Production In Meat Models
Seasonal Changes In The Sperm Fatty Acid Composition Of Shetland Pony Stallions
Potential Of Yeasts Isolated From Dry-Cured Ham To Control Ochratoxin A Production In Meat Models
Inhibitory Effect Of Pgafp And Protective Cultures On Aspergillus Parasiticus Growth And Aflatoxins Production On Dry-Fermented Sausage And Cheese
Potential Of Yeasts Isolated From Dry-Cured Ham To Control Ochratoxin A Production In Meat Models
Inhibitory Effect Of Pgafp And Protective Cultures On Aspergillus Parasiticus Growth And Aflatoxins Production On Dry-Fermented Sausage And Cheese
Detection Of Changes In Mould Cell Wall Stress-Related Gene Expression By A Novel Reverse Transcription Real-Time Pcr Method
Inhibitory Effect Of Pgafp And Protective Cultures On Aspergillus Parasiticus Growth And Aflatoxins Production On Dry-Fermented Sausage And Cheese
Detection Of Changes In Mould Cell Wall Stress-Related Gene Expression By A Novel Reverse Transcription Real-Time Pcr Method
Gene Expression Analysis As A Method To Predict Ota Accumulation In Dry-Cured Meat Products
Detection Of Changes In Mould Cell Wall Stress-Related Gene Expression By A Novel Reverse Transcription Real-Time Pcr Method
Gene Expression Analysis As A Method To Predict Ota Accumulation In Dry-Cured Meat Products
Gene Expression Analysis To Predict Aflatoxins B1 And G1 Contamination In Some Plant Origin Foods
Gene Expression Analysis As A Method To Predict Ota Accumulation In Dry-Cured Meat Products
Gene Expression Analysis To Predict Aflatoxins B1 And G1 Contamination In Some Plant Origin Foods
Effect Of Potassium Sorbate (E-202) And The Antifungal Pgafp Protein On Aspergillus Carbonarius Growth And Ochratoxin A Production In Raisin Simulating Media
Gene Expression Analysis To Predict Aflatoxins B1 And G1 Contamination In Some Plant Origin Foods
Effect Of Potassium Sorbate (E-202) And The Antifungal Pgafp Protein On Aspergillus Carbonarius Growth And Ochratoxin A Production In Raisin Simulating Media
Influence Of Ochratoxin A On Adaptation Of Penicillium Nordicum On A Nacl-Rich Dry-Cured Ham-Based Medium
Effect Of Potassium Sorbate (E-202) And The Antifungal Pgafp Protein On Aspergillus Carbonarius Growth And Ochratoxin A Production In Raisin Simulating Media
Influence Of Ochratoxin A On Adaptation Of Penicillium Nordicum On A Nacl-Rich Dry-Cured Ham-Based Medium
Selection Of Reference Genes To Quantify Relative Expression Of Ochratoxin A-Related Genes By Penicillium Nordicum In Dry-Cured Ham
Influence Of Ochratoxin A On Adaptation Of Penicillium Nordicum On A Nacl-Rich Dry-Cured Ham-Based Medium
Selection Of Reference Genes To Quantify Relative Expression Of Ochratoxin A-Related Genes By Penicillium Nordicum In Dry-Cured Ham
Candida
Selection Of Reference Genes To Quantify Relative Expression Of Ochratoxin A-Related Genes By Penicillium Nordicum In Dry-Cured Ham
Candida
Staphylococcus
Candida
Staphylococcus
Alternaria
Staphylococcus
Alternaria
Real-Time Pcr For The Detection Of Pathogens In Meat And Meat Products
Alternaria
Real-Time Pcr For The Detection Of Pathogens In Meat And Meat Products
Targeting Other Mycotoxin Biosynthetic Genes
Real-Time Pcr For The Detection Of Pathogens In Meat And Meat Products
Targeting Other Mycotoxin Biosynthetic Genes
Multiplex Detection Of Toxigenic Penicillium Species
Targeting Other Mycotoxin Biosynthetic Genes
Multiplex Detection Of Toxigenic Penicillium Species
Acorn (Quercus Spp.) As A Novel Source Of Oleic Acid And Tocopherols For Livestock And Humans: Discrimination Of Selected Species From Mediterranean Forest
Multiplex Detection Of Toxigenic Penicillium Species
Acorn (Quercus Spp.) As A Novel Source Of Oleic Acid And Tocopherols For Livestock And Humans: Discrimination Of Selected Species From Mediterranean Forest
Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties
Acorn (Quercus Spp.) As A Novel Source Of Oleic Acid And Tocopherols For Livestock And Humans: Discrimination Of Selected Species From Mediterranean Forest
Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties
Antioxidant Extracts From Acorns (Quercus Ilex L.) Effectively Protect Ready-To-Eat (Rte) Chicken Patties Irrespective Of Packaging Atmosphere
Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties
Antioxidant Extracts From Acorns (Quercus Ilex L.) Effectively Protect Ready-To-Eat (Rte) Chicken Patties Irrespective Of Packaging Atmosphere
Quantitative Proteomics Reveals New Insights Into Calcium-Mediated Resistance Mechanisms In Aspergillus Flavus Against The Antifungal Protein Pgafp In Cheese
Antioxidant Extracts From Acorns (Quercus Ilex L.) Effectively Protect Ready-To-Eat (Rte) Chicken Patties Irrespective Of Packaging Atmosphere
Quantitative Proteomics Reveals New Insights Into Calcium-Mediated Resistance Mechanisms In Aspergillus Flavus Against The Antifungal Protein Pgafp In Cheese
Penicillium And Talaromyces
Quantitative Proteomics Reveals New Insights Into Calcium-Mediated Resistance Mechanisms In Aspergillus Flavus Against The Antifungal Protein Pgafp In Cheese
Penicillium And Talaromyces
Gene Expression As A Good Indicator Of Aflatoxin Contamination In Dry-Cured Ham
Penicillium And Talaromyces
Gene Expression As A Good Indicator Of Aflatoxin Contamination In Dry-Cured Ham
Genetic Determination Of Tannins And Herbivore Resistance In Quercus Ilex
Gene Expression As A Good Indicator Of Aflatoxin Contamination In Dry-Cured Ham
Genetic Determination Of Tannins And Herbivore Resistance In Quercus Ilex
Apple Phenolics As Inhibitors Of The Carbonylation Pathway During In Vitro Metal-Catalyzed Oxidation Of Myofibrillar Proteins
Genetic Determination Of Tannins And Herbivore Resistance In Quercus Ilex
Apple Phenolics As Inhibitors Of The Carbonylation Pathway During In Vitro Metal-Catalyzed Oxidation Of Myofibrillar Proteins
Effect Of Pre-Cooking Methods On The Chemical And Sensory Deterioration Of Ready-To-Eat Chicken Patties During Chilled Storage And Microwave Reheating
Apple Phenolics As Inhibitors Of The Carbonylation Pathway During In Vitro Metal-Catalyzed Oxidation Of Myofibrillar Proteins
Effect Of Pre-Cooking Methods On The Chemical And Sensory Deterioration Of Ready-To-Eat Chicken Patties During Chilled Storage And Microwave Reheating
The Application Of Natural Antioxidants Via Brine Injection Protects Iberian Cooked Hams Against Lipid And Protein Oxidation
Effect Of Pre-Cooking Methods On The Chemical And Sensory Deterioration Of Ready-To-Eat Chicken Patties During Chilled Storage And Microwave Reheating
The Application Of Natural Antioxidants Via Brine Injection Protects Iberian Cooked Hams Against Lipid And Protein Oxidation
Underlying Chemical Mechanisms Of The Contradictory Effects Of Nacl Reduction On The Redox-State Of Meat Proteins In Fermented Sausages
The Application Of Natural Antioxidants Via Brine Injection Protects Iberian Cooked Hams Against Lipid And Protein Oxidation
Underlying Chemical Mechanisms Of The Contradictory Effects Of Nacl Reduction On The Redox-State Of Meat Proteins In Fermented Sausages
Use Of Molds And Their Antifungal Proteins For Biocontrol Of Toxigenic Molds On Dry-Ripened Cheese And Meats
Underlying Chemical Mechanisms Of The Contradictory Effects Of Nacl Reduction On The Redox-State Of Meat Proteins In Fermented Sausages
Use Of Molds And Their Antifungal Proteins For Biocontrol Of Toxigenic Molds On Dry-Ripened Cheese And Meats
Manuscript Title: Antifungal Proteins From Moulds: Analytical Tools And Potential Application To Dry-Ripened Foods
Use Of Molds And Their Antifungal Proteins For Biocontrol Of Toxigenic Molds On Dry-Ripened Cheese And Meats
Manuscript Title: Antifungal Proteins From Moulds: Analytical Tools And Potential Application To Dry-Ripened Foods
Increased Chitin Biosynthesis Contributes To The Resistance Of Penicillium Polonicum Against The Antifungal Protein Pgafp
Manuscript Title: Antifungal Proteins From Moulds: Analytical Tools And Potential Application To Dry-Ripened Foods
Increased Chitin Biosynthesis Contributes To The Resistance Of Penicillium Polonicum Against The Antifungal Protein Pgafp
Effect Of Temperature And Water Activity On Growth And Aflatoxin Production By Aspergillus Flavus And Aspergillus Parasiticus On Cured Meat Model Systems
Increased Chitin Biosynthesis Contributes To The Resistance Of Penicillium Polonicum Against The Antifungal Protein Pgafp
Effect Of Temperature And Water Activity On Growth And Aflatoxin Production By Aspergillus Flavus And Aspergillus Parasiticus On Cured Meat Model Systems
Identification And Control Of Moulds Responsible For Black Spot Spoilage In Dry-Cured Ham
Effect Of Temperature And Water Activity On Growth And Aflatoxin Production By Aspergillus Flavus And Aspergillus Parasiticus On Cured Meat Model Systems
Identification And Control Of Moulds Responsible For Black Spot Spoilage In Dry-Cured Ham
Development Of An Efficient Real-Time Pcr Assay To Quantify Enterotoxin-Producing Staphylococci In Meat Products
Identification And Control Of Moulds Responsible For Black Spot Spoilage In Dry-Cured Ham
Development Of An Efficient Real-Time Pcr Assay To Quantify Enterotoxin-Producing Staphylococci In Meat Products
Mediterranean Products
Development Of An Efficient Real-Time Pcr Assay To Quantify Enterotoxin-Producing Staphylococci In Meat Products
Mediterranean Products
Influence Of The Oxidation States Of 4-Methylcatechol And Catechin On The Oxidative Stability Of Β-Lactoglobulin
Mediterranean Products
Influence Of The Oxidation States Of 4-Methylcatechol And Catechin On The Oxidative Stability Of Β-Lactoglobulin
Role Of Phenolics Extracting From Rosa Canina L. On Meat Protein Oxidation During Frozen Storage And Beef Patties Processing
Influence Of The Oxidation States Of 4-Methylcatechol And Catechin On The Oxidative Stability Of Β-Lactoglobulin
Role Of Phenolics Extracting From Rosa Canina L. On Meat Protein Oxidation During Frozen Storage And Beef Patties Processing
Impact Of The Antifungal Protein Pgafp From Penicillium Chrysogenum On The Protein Profile In Aspergillus Flavus
Role Of Phenolics Extracting From Rosa Canina L. On Meat Protein Oxidation During Frozen Storage And Beef Patties Processing
Impact Of The Antifungal Protein Pgafp From Penicillium Chrysogenum On The Protein Profile In Aspergillus Flavus
Growth Inhibition And Stability Of Pgafp From Penicillium Chrysogenum Against Fungi Common On Dry-Ripened Meat Products
Impact Of The Antifungal Protein Pgafp From Penicillium Chrysogenum On The Protein Profile In Aspergillus Flavus
Growth Inhibition And Stability Of Pgafp From Penicillium Chrysogenum Against Fungi Common On Dry-Ripened Meat Products
Selection And Evaluation Of Debaryomyces Hansenii Isolates As Potential Bioprotective Agents Against Toxigenic Penicillia In Dry-Fermented Sausages
Growth Inhibition And Stability Of Pgafp From Penicillium Chrysogenum Against Fungi Common On Dry-Ripened Meat Products
Selection And Evaluation Of Debaryomyces Hansenii Isolates As Potential Bioprotective Agents Against Toxigenic Penicillia In Dry-Fermented Sausages
Detection Of Filamentous Fungi In Foods
Selection And Evaluation Of Debaryomyces Hansenii Isolates As Potential Bioprotective Agents Against Toxigenic Penicillia In Dry-Fermented Sausages
Detection Of Filamentous Fungi In Foods
Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process
Detection Of Filamentous Fungi In Foods
Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process
Design Of Primers And Probes For Quantitative Real-Time Pcr Methods
Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process
Design Of Primers And Probes For Quantitative Real-Time Pcr Methods
Mediterranean Products
Design Of Primers And Probes For Quantitative Real-Time Pcr Methods
Mediterranean Products
Temperature Of Frozen Storage Affects The Nature And Consequences Of Protein Oxidation In Beef Patties
Mediterranean Products
Temperature Of Frozen Storage Affects The Nature And Consequences Of Protein Oxidation In Beef Patties
Effect Of Curing Agents On The Oxidative And Nitrosative Damage To Meat Proteins During Processing Of Fermented Sausages
Temperature Of Frozen Storage Affects The Nature And Consequences Of Protein Oxidation In Beef Patties
Effect Of Curing Agents On The Oxidative And Nitrosative Damage To Meat Proteins During Processing Of Fermented Sausages
Control Of Toxigenic Molds In Food Processing
Effect Of Curing Agents On The Oxidative And Nitrosative Damage To Meat Proteins During Processing Of Fermented Sausages
Control Of Toxigenic Molds In Food Processing
Phenolic-Rich Extracts From Willowherb (Epilobium Hirsutum L.) Inhibit Lipid Oxidation But Accelerate Protein Carbonylation And Discoloration Of Beef Patties
Control Of Toxigenic Molds In Food Processing
Phenolic-Rich Extracts From Willowherb (Epilobium Hirsutum L.) Inhibit Lipid Oxidation But Accelerate Protein Carbonylation And Discoloration Of Beef Patties
Fat Content Has A Significant Impact On Protein Oxidation Occurred During Frozen Storage Of Beef Patties
Phenolic-Rich Extracts From Willowherb (Epilobium Hirsutum L.) Inhibit Lipid Oxidation But Accelerate Protein Carbonylation And Discoloration Of Beef Patties
Fat Content Has A Significant Impact On Protein Oxidation Occurred During Frozen Storage Of Beef Patties
Inhibition Of Ochratoxigenic Moulds By Debaryomyces Hansenii Strains For Biopreservation Of Dry-Cured Meat Products
Fat Content Has A Significant Impact On Protein Oxidation Occurred During Frozen Storage Of Beef Patties
Inhibition Of Ochratoxigenic Moulds By Debaryomyces Hansenii Strains For Biopreservation Of Dry-Cured Meat Products
Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods
Inhibition Of Ochratoxigenic Moulds By Debaryomyces Hansenii Strains For Biopreservation Of Dry-Cured Meat Products
Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods
Effect Of Intramuscular Fat Content And Serving Temperature On Temporal Sensory Perception Of Sliced And Vacuum Packaged Dry-Cured Ham
Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods
Effect Of Intramuscular Fat Content And Serving Temperature On Temporal Sensory Perception Of Sliced And Vacuum Packaged Dry-Cured Ham
Application Of Natural Antioxidants From Strawberry Tree (Arbutus Unedo L.) And Dog Rose (Rosa Canina L.) To Frankfurters Subjected To Refrigerated Storage
Effect Of Intramuscular Fat Content And Serving Temperature On Temporal Sensory Perception Of Sliced And Vacuum Packaged Dry-Cured Ham
Application Of Natural Antioxidants From Strawberry Tree (Arbutus Unedo L.) And Dog Rose (Rosa Canina L.) To Frankfurters Subjected To Refrigerated Storage
Mediterranean Berries As Inhibitors Of Lipid Oxidation In Porcine Burger Patties Subjected To Cooking And Chilled Storage
Application Of Natural Antioxidants From Strawberry Tree (Arbutus Unedo L.) And Dog Rose (Rosa Canina L.) To Frankfurters Subjected To Refrigerated Storage
Mediterranean Berries As Inhibitors Of Lipid Oxidation In Porcine Burger Patties Subjected To Cooking And Chilled Storage
Development Of A Multiplex Pcr Method For The Detection Of Patulin-, Ochratoxin A- And Aflatoxin-Producing Moulds In Foods
Mediterranean Berries As Inhibitors Of Lipid Oxidation In Porcine Burger Patties Subjected To Cooking And Chilled Storage
Development Of A Multiplex Pcr Method For The Detection Of Patulin-, Ochratoxin A- And Aflatoxin-Producing Moulds In Foods
Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products
Development Of A Multiplex Pcr Method For The Detection Of Patulin-, Ochratoxin A- And Aflatoxin-Producing Moulds In Foods
Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products
Dog Rose (Rosa Canina L.) As A Functional Ingredient In Porcine Frankfurters Without Added Sodium Ascorbate And Sodium Nitrite
Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products
Dog Rose (Rosa Canina L.) As A Functional Ingredient In Porcine Frankfurters Without Added Sodium Ascorbate And Sodium Nitrite
Formation Of Lysine-Derived Oxidation Products And Loss Of Tryptophan During Processing Of Porcine Patties With Added Avocado Byproducts
Dog Rose (Rosa Canina L.) As A Functional Ingredient In Porcine Frankfurters Without Added Sodium Ascorbate And Sodium Nitrite
Formation Of Lysine-Derived Oxidation Products And Loss Of Tryptophan During Processing Of Porcine Patties With Added Avocado Byproducts
Inhibition Of Cholesterol Oxidation Products (Cops) Formation In Emulsified Porcine Patties By Phenolic-Rich Avocado (Persea Americana Mill.) Extracts
Formation Of Lysine-Derived Oxidation Products And Loss Of Tryptophan During Processing Of Porcine Patties With Added Avocado Byproducts
Inhibition Of Cholesterol Oxidation Products (Cops) Formation In Emulsified Porcine Patties By Phenolic-Rich Avocado (Persea Americana Mill.) Extracts
Avocado, Sunflower And Olive Oils As Replacers Of Pork Back-Fat In Burger Patties: Effect On Lipid Composition, Oxidative Stability And Quality Traits
Inhibition Of Cholesterol Oxidation Products (Cops) Formation In Emulsified Porcine Patties By Phenolic-Rich Avocado (Persea Americana Mill.) Extracts
Avocado, Sunflower And Olive Oils As Replacers Of Pork Back-Fat In Burger Patties: Effect On Lipid Composition, Oxidative Stability And Quality Traits
Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage
Avocado, Sunflower And Olive Oils As Replacers Of Pork Back-Fat In Burger Patties: Effect On Lipid Composition, Oxidative Stability And Quality Traits
Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage
Development Of A Protocol For Efficient Dna Extraction Of Patulin-Producing Molds From Food For Sensitive Detection By Pcr
Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage
Development Of A Protocol For Efficient Dna Extraction Of Patulin-Producing Molds From Food For Sensitive Detection By Pcr
Pcr To Detect Patulin Producing Moulds Validated In Foods
Development Of A Protocol For Efficient Dna Extraction Of Patulin-Producing Molds From Food For Sensitive Detection By Pcr
Pcr To Detect Patulin Producing Moulds Validated In Foods
Development Of A Multiplex Real-Time Pcr To Quantify Aflatoxin, Ochratoxin A And Patulin Producing Molds In Foods
Pcr To Detect Patulin Producing Moulds Validated In Foods
Development Of A Multiplex Real-Time Pcr To Quantify Aflatoxin, Ochratoxin A And Patulin Producing Molds In Foods
Duplex Real-Time Pcr Method With Internal Amplification Control For Quantification Of Verrucosidin Producing Molds In Dry-Ripened Foods
Development Of A Multiplex Real-Time Pcr To Quantify Aflatoxin, Ochratoxin A And Patulin Producing Molds In Foods
Duplex Real-Time Pcr Method With Internal Amplification Control For Quantification Of Verrucosidin Producing Molds In Dry-Ripened Foods
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
Duplex Real-Time Pcr Method With Internal Amplification Control For Quantification Of Verrucosidin Producing Molds In Dry-Ripened Foods
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
Characterization And Control Of Microbial Black Spot Spoilage In Dry-Cured Iberian Ham
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
Characterization And Control Of Microbial Black Spot Spoilage In Dry-Cured Iberian Ham
Fatty Acids And Plasmalogens Of The Phospholipids Of The Sperm Membranes And Their Relation With The Post-Thaw Quality Of Stallion Spermatozoa
Characterization And Control Of Microbial Black Spot Spoilage In Dry-Cured Iberian Ham
Fatty Acids And Plasmalogens Of The Phospholipids Of The Sperm Membranes And Their Relation With The Post-Thaw Quality Of Stallion Spermatozoa
Membrane Lipids Of The Stallion Spermatozoon In Relation To Sperm Quality And Susceptibility To Lipid Peroxidation
Fatty Acids And Plasmalogens Of The Phospholipids Of The Sperm Membranes And Their Relation With The Post-Thaw Quality Of Stallion Spermatozoa
Membrane Lipids Of The Stallion Spermatozoon In Relation To Sperm Quality And Susceptibility To Lipid Peroxidation
Suitability Of The Tba Method For Assessing Lipid Oxidation In A Meat System With Added Phenolic-Rich Materials
Membrane Lipids Of The Stallion Spermatozoon In Relation To Sperm Quality And Susceptibility To Lipid Peroxidation
Suitability Of The Tba Method For Assessing Lipid Oxidation In A Meat System With Added Phenolic-Rich Materials
Fluorescent Hplc For The Detection Of Specific Protein Oxidation Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - In Meat Systems
Suitability Of The Tba Method For Assessing Lipid Oxidation In A Meat System With Added Phenolic-Rich Materials
Fluorescent Hplc For The Detection Of Specific Protein Oxidation Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - In Meat Systems
Avocado By-Products As Inhibitors Of Color Deterioration And Lipid And Protein Oxidation In Raw Porcine Patties Subjected To Chilled Storage
Fluorescent Hplc For The Detection Of Specific Protein Oxidation Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - In Meat Systems
Avocado By-Products As Inhibitors Of Color Deterioration And Lipid And Protein Oxidation In Raw Porcine Patties Subjected To Chilled Storage
Partial Replacement Of Pork Back-Fat By Vegetable Oils In Burger Patties: Effect On Oxidative Stability And Texture And Color Changes During Cooking And Chilled Storage
Avocado By-Products As Inhibitors Of Color Deterioration And Lipid And Protein Oxidation In Raw Porcine Patties Subjected To Chilled Storage
Partial Replacement Of Pork Back-Fat By Vegetable Oils In Burger Patties: Effect On Oxidative Stability And Texture And Color Changes During Cooking And Chilled Storage
Avocado (Persea Americana Mill.) Phenolics, In Vitro Antioxidant And Antimicrobial Activities, And Inhibition Of Lipid And Protein Oxidation In Porcine Patties
Partial Replacement Of Pork Back-Fat By Vegetable Oils In Burger Patties: Effect On Oxidative Stability And Texture And Color Changes During Cooking And Chilled Storage
Avocado (Persea Americana Mill.) Phenolics, In Vitro Antioxidant And Antimicrobial Activities, And Inhibition Of Lipid And Protein Oxidation In Porcine Patties
Development Of A Pcr Protocol To Detect Patulin Producing Moulds In Food Products
Avocado (Persea Americana Mill.) Phenolics, In Vitro Antioxidant And Antimicrobial Activities, And Inhibition Of Lipid And Protein Oxidation In Porcine Patties
Development Of A Pcr Protocol To Detect Patulin Producing Moulds In Food Products
Development Of Real-Time Pcr Methods To Quantify Patulin-Producing Molds In Food Products
Development Of A Pcr Protocol To Detect Patulin Producing Moulds In Food Products
Development Of Real-Time Pcr Methods To Quantify Patulin-Producing Molds In Food Products
Development Of Pcr Assays For Detection Of Escherichia Coli O157:h7 In Meat Products
Development Of Real-Time Pcr Methods To Quantify Patulin-Producing Molds In Food Products
Development Of Pcr Assays For Detection Of Escherichia Coli O157:h7 In Meat Products
Design Of A Method To Evaluate Yeasts To Be Used As Starter Cultures In Dry-Cured Meat Products
Development Of Pcr Assays For Detection Of Escherichia Coli O157:h7 In Meat Products
Design Of A Method To Evaluate Yeasts To Be Used As Starter Cultures In Dry-Cured Meat Products
Characterization Of Selected Wild Mediterranean Fruits And Comparative Efficacy As Inhibitors Of Oxidative Reactions In Emulsified Raw Pork Burger Patties
Design Of A Method To Evaluate Yeasts To Be Used As Starter Cultures In Dry-Cured Meat Products
Characterization Of Selected Wild Mediterranean Fruits And Comparative Efficacy As Inhibitors Of Oxidative Reactions In Emulsified Raw Pork Burger Patties
Protein Oxidation In Emulsified Cooked Burger Patties With Added Fruit Extracts: Influence On Colour And Texture Deterioration During Chill Storage
Characterization Of Selected Wild Mediterranean Fruits And Comparative Efficacy As Inhibitors Of Oxidative Reactions In Emulsified Raw Pork Burger Patties
Protein Oxidation In Emulsified Cooked Burger Patties With Added Fruit Extracts: Influence On Colour And Texture Deterioration During Chill Storage
Lipid And Protein Oxidation And Sensory Properties Of Vacuum-Packaged Dry-Cured Ham Subjected To High Hydrostatic Pressure
Protein Oxidation In Emulsified Cooked Burger Patties With Added Fruit Extracts: Influence On Colour And Texture Deterioration During Chill Storage
Lipid And Protein Oxidation And Sensory Properties Of Vacuum-Packaged Dry-Cured Ham Subjected To High Hydrostatic Pressure
Tryptophan Depletion And Formation Of Α-Aminoadipic And Γ-Glutamic Semialdehydes In Porcine Burger Patties With Added Phenolic-Rich Fruit Extracts
Lipid And Protein Oxidation And Sensory Properties Of Vacuum-Packaged Dry-Cured Ham Subjected To High Hydrostatic Pressure
Tryptophan Depletion And Formation Of Α-Aminoadipic And Γ-Glutamic Semialdehydes In Porcine Burger Patties With Added Phenolic-Rich Fruit Extracts
Effect Of Selected Strains Of Debaryomyces Hansenii On The Volatile Compound Production Of Dry Fermented Sausage Salchichón
Tryptophan Depletion And Formation Of Α-Aminoadipic And Γ-Glutamic Semialdehydes In Porcine Burger Patties With Added Phenolic-Rich Fruit Extracts
Effect Of Selected Strains Of Debaryomyces Hansenii On The Volatile Compound Production Of Dry Fermented Sausage Salchichón
Efficiency Of Mitochondrial Dna Restriction Analysis And Rapd-Pcr To Characterize Yeasts Growing On Dry-Cured Iberian Ham At The Different Geographic Areas Of Ripening
Effect Of Selected Strains Of Debaryomyces Hansenii On The Volatile Compound Production Of Dry Fermented Sausage Salchichón
Efficiency Of Mitochondrial Dna Restriction Analysis And Rapd-Pcr To Characterize Yeasts Growing On Dry-Cured Iberian Ham At The Different Geographic Areas Of Ripening
Differentiation Of Yeasts Growing On Dry-Cured Iberian Ham By Mitochondrial Dna Restriction Analysis, Rapd-Pcr And Their Volatile Compounds Production
Efficiency Of Mitochondrial Dna Restriction Analysis And Rapd-Pcr To Characterize Yeasts Growing On Dry-Cured Iberian Ham At The Different Geographic Areas Of Ripening
Differentiation Of Yeasts Growing On Dry-Cured Iberian Ham By Mitochondrial Dna Restriction Analysis, Rapd-Pcr And Their Volatile Compounds Production
Evaluation And Selection Of Yeasts Isolated From Dry-Cured Iberian Ham By Their Volatile Compound Production
Differentiation Of Yeasts Growing On Dry-Cured Iberian Ham By Mitochondrial Dna Restriction Analysis, Rapd-Pcr And Their Volatile Compounds Production
Evaluation And Selection Of Yeasts Isolated From Dry-Cured Iberian Ham By Their Volatile Compound Production
Debaryomyces
Evaluation And Selection Of Yeasts Isolated From Dry-Cured Iberian Ham By Their Volatile Compound Production
Debaryomyces
Determination Of Oxidation
Debaryomyces
Determination Of Oxidation
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Determination Of Oxidation
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Determination Of Oxidation
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Determination Of Oxidation
Determination Of Oxidation
Determination Of Oxidation
Determination Of Oxidation
Effect Of The Iberian × Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities
Determination Of Oxidation
Effect Of The Iberian × Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities
Fatty Acid Composition And Adipogenic Enzyme Activity Of Muscle And Adipose Tissue, As Affected By Iberian × Duroc Pig Genotype
Effect Of The Iberian × Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities
Fatty Acid Composition And Adipogenic Enzyme Activity Of Muscle And Adipose Tissue, As Affected By Iberian × Duroc Pig Genotype
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Frankfurters
Fatty Acid Composition And Adipogenic Enzyme Activity Of Muscle And Adipose Tissue, As Affected By Iberian × Duroc Pig Genotype
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Frankfurters
Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Frankfurters
Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products
Fatty Acid Profiles Of Intramuscular Fat From Pork Loin Chops Fried In Different Culinary Fats Following Refrigerated Storage
Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products
Fatty Acid Profiles Of Intramuscular Fat From Pork Loin Chops Fried In Different Culinary Fats Following Refrigerated Storage
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'
Fatty Acid Profiles Of Intramuscular Fat From Pork Loin Chops Fried In Different Culinary Fats Following Refrigerated Storage
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'
Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'
Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed
Effect Of The Type Of Frying Culinary Fat On Volatile Compounds Isolated In Fried Pork Loin Chops By Using Spme-Gc-Ms
Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed
Effect Of The Type Of Frying Culinary Fat On Volatile Compounds Isolated In Fried Pork Loin Chops By Using Spme-Gc-Ms
Effects Of The Type Of Frying With Culinary Fat And Refrigerated Storage On Lipid Oxidation And Colour Of Fried Pork Loin Chops
Effect Of The Type Of Frying Culinary Fat On Volatile Compounds Isolated In Fried Pork Loin Chops By Using Spme-Gc-Ms
Effects Of The Type Of Frying With Culinary Fat And Refrigerated Storage On Lipid Oxidation And Colour Of Fried Pork Loin Chops
Composition And Proteolytic And Lipolytic Enzyme Activities In Muscle Longissimus Dorsi From Iberian Pigs And Industrial Genotype Pigs
Effects Of The Type Of Frying With Culinary Fat And Refrigerated Storage On Lipid Oxidation And Colour Of Fried Pork Loin Chops
Composition And Proteolytic And Lipolytic Enzyme Activities In Muscle Longissimus Dorsi From Iberian Pigs And Industrial Genotype Pigs
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Liver Pâté
Composition And Proteolytic And Lipolytic Enzyme Activities In Muscle Longissimus Dorsi From Iberian Pigs And Industrial Genotype Pigs
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Liver Pâté
Physico-Chemical Characteristics Of M. Longissimus Dorsi From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live-Weight And Commercial Pigs: A Comparative Study
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Liver Pâté
Physico-Chemical Characteristics Of M. Longissimus Dorsi From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live-Weight And Commercial Pigs: A Comparative Study
Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms
Physico-Chemical Characteristics Of M. Longissimus Dorsi From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live-Weight And Commercial Pigs: A Comparative Study
Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
Oxidative And Colour Changes In Meat From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And From Industrial Pig During Refrigerated Storage
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
Oxidative And Colour Changes In Meat From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And From Industrial Pig During Refrigerated Storage
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Oxidative And Colour Changes In Meat From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And From Industrial Pig During Refrigerated Storage
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei
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