PUBLICACIÓN

Exploring Consumer Perceptions and Changing Consumption Patterns for Smoked Paprika: Implications for Traditional Food Products in Spain

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Lami O., Sama-Berrocal C., Martin A., Mesias F.J., Velazquez R.

2023 Foods

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

JCR: 4.7

SJR: 0.87

CITAS

0

DOI

10.3390/foods12142808

EID

2-s2.0-85166348958

EISSN

2304-8158

AUTORES DE LA UEX

Francisco Javier Mesías Díaz
Alberto Martín González

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Understanding The Barriers And Exploring The Possibilities Of The Organic Livestock Sector In Dehesa Agroforestry Systems: A Multi-Actor Approach For Effective Diagnosis
Dairy Sheep Farms In Semi-Arid Rangelands: A Carbon Footprint Dilemma Between Intensification And Land-Based Grazing
Understanding The Barriers And Exploring The Possibilities Of The Organic Livestock Sector In Dehesa Agroforestry Systems: A Multi-Actor Approach For Effective Diagnosis
Dairy Sheep Farms In Semi-Arid Rangelands: A Carbon Footprint Dilemma Between Intensification And Land-Based Grazing
Consumer Assessment Of Sustainability Traits In Meat Production. A Choice Experiment Study In Spain
Dairy Sheep Farms In Semi-Arid Rangelands: A Carbon Footprint Dilemma Between Intensification And Land-Based Grazing
Consumer Assessment Of Sustainability Traits In Meat Production. A Choice Experiment Study In Spain
Creating Market Opportunities In Rural Areas Through The Development Of A Brand That Conveys Sustainable And Environmental Values
Consumer Assessment Of Sustainability Traits In Meat Production. A Choice Experiment Study In Spain
Creating Market Opportunities In Rural Areas Through The Development Of A Brand That Conveys Sustainable And Environmental Values
Consumers' Perspectives On Alternative Short Food Supply Chains Based On Social Media: A Focus Group Study In Spain
Creating Market Opportunities In Rural Areas Through The Development Of A Brand That Conveys Sustainable And Environmental Values
Consumers' Perspectives On Alternative Short Food Supply Chains Based On Social Media: A Focus Group Study In Spain
Perception Of Spanish Consumers Towards Environmentally Friendly Labelling In Food
Consumers' Perspectives On Alternative Short Food Supply Chains Based On Social Media: A Focus Group Study In Spain
Perception Of Spanish Consumers Towards Environmentally Friendly Labelling In Food
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Perception Of Spanish Consumers Towards Environmentally Friendly Labelling In Food
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Determining Factors Of Innovative Performance: Case Studies In Extremaduran Agri-Food Companies
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Determining Factors Of Innovative Performance: Case Studies In Extremaduran Agri-Food Companies
Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market
Determining Factors Of Innovative Performance: Case Studies In Extremaduran Agri-Food Companies
Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market
Consumers’ Perspectives On Alternative Short Food Supply Chains Based On Social Media: A Focus Group Study In Spain
Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market
Consumers’ Perspectives On Alternative Short Food Supply Chains Based On Social Media: A Focus Group Study In Spain
Las Cooperativas Agrarias Como Modelo Generador De Negocios Con Inclusión Social: El Caso De Las Cooperativas Bananeras Del Magdalena (Colombia)
Consumers’ Perspectives On Alternative Short Food Supply Chains Based On Social Media: A Focus Group Study In Spain
Las Cooperativas Agrarias Como Modelo Generador De Negocios Con Inclusión Social: El Caso De Las Cooperativas Bananeras Del Magdalena (Colombia)
Agrarian Cooperatives As A Business Model That Generates Social Inclusion: The Case Of Banana Cooperatives Of Magdalena Region (Colombia)
Las Cooperativas Agrarias Como Modelo Generador De Negocios Con Inclusión Social: El Caso De Las Cooperativas Bananeras Del Magdalena (Colombia)
Agrarian Cooperatives As A Business Model That Generates Social Inclusion: The Case Of Banana Cooperatives Of Magdalena Region (Colombia)
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Agrarian Cooperatives As A Business Model That Generates Social Inclusion: The Case Of Banana Cooperatives Of Magdalena Region (Colombia)
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Análisis De Huella De Carbono En Explotaciones Ovinas De Carne Y Leche En Extremadura
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Análisis De Huella De Carbono En Explotaciones Ovinas De Carne Y Leche En Extremadura
La Investigación Participativa Como Método Para Potenciar La Ganadería Ecológica En Sistemas Agro Forestales De Dehesa: Propuestas De Mejora
Análisis De Huella De Carbono En Explotaciones Ovinas De Carne Y Leche En Extremadura
La Investigación Participativa Como Método Para Potenciar La Ganadería Ecológica En Sistemas Agro Forestales De Dehesa: Propuestas De Mejora
La Investigación Participativa Como Método Para Potenciar La Ganadería Ecológica En Sistemas Agro Forestales De Dehesa: Factoreslimitantes
La Investigación Participativa Como Método Para Potenciar La Ganadería Ecológica En Sistemas Agro Forestales De Dehesa: Propuestas De Mejora
La Investigación Participativa Como Método Para Potenciar La Ganadería Ecológica En Sistemas Agro Forestales De Dehesa: Factoreslimitantes
Estructura Y Resultado Económico De Explotaciones De Vacuno Ecológico De Extremadura
La Investigación Participativa Como Método Para Potenciar La Ganadería Ecológica En Sistemas Agro Forestales De Dehesa: Factoreslimitantes
Estructura Y Resultado Económico De Explotaciones De Vacuno Ecológico De Extremadura
Análisis De Las Preferencias De Los Consumidores Por Carne De Cordero Con Características Funcionales
Estructura Y Resultado Económico De Explotaciones De Vacuno Ecológico De Extremadura
Análisis De Las Preferencias De Los Consumidores Por Carne De Cordero Con Características Funcionales
Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production
Análisis De Las Preferencias De Los Consumidores Por Carne De Cordero Con Características Funcionales
Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production
Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika
Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production
Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika
Volatile Organic Compounds And Consumer Preference For Meat From Suckling Goat Kids Raised With Natural Or Replacers Milk
Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika
Volatile Organic Compounds And Consumer Preference For Meat From Suckling Goat Kids Raised With Natural Or Replacers Milk
Use Of Efficient Drying Methods To Improve The Safety And Quality Of Dried Fig
Volatile Organic Compounds And Consumer Preference For Meat From Suckling Goat Kids Raised With Natural Or Replacers Milk
Use Of Efficient Drying Methods To Improve The Safety And Quality Of Dried Fig
El Consumo De Pimentón En Extremadura Y La Ingesta De Sustancias Producidas En El Proceso De Secado Ahumado
Use Of Efficient Drying Methods To Improve The Safety And Quality Of Dried Fig
El Consumo De Pimentón En Extremadura Y La Ingesta De Sustancias Producidas En El Proceso De Secado Ahumado
Caracterización De Perfiles Aromáticos De Cabritos Lechales De Las Razas Canarias Majorera, Palmera Y Tinerfeña Alimentados Con Leche Natural Y Artificial
El Consumo De Pimentón En Extremadura Y La Ingesta De Sustancias Producidas En El Proceso De Secado Ahumado
Caracterización De Perfiles Aromáticos De Cabritos Lechales De Las Razas Canarias Majorera, Palmera Y Tinerfeña Alimentados Con Leche Natural Y Artificial
Tratamientos Alternativos Al Curado Tradicional De Higo Seco
Caracterización De Perfiles Aromáticos De Cabritos Lechales De Las Razas Canarias Majorera, Palmera Y Tinerfeña Alimentados Con Leche Natural Y Artificial
Tratamientos Alternativos Al Curado Tradicional De Higo Seco
Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura
Tratamientos Alternativos Al Curado Tradicional De Higo Seco
Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura
Spices And Herbs
Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura
Spices And Herbs
Analysis Of Spanish Consumers’ Preferences For Socio-Environmentally Produced Honey Vs. Fair Trade Honey
Spices And Herbs
Analysis Of Spanish Consumers’ Preferences For Socio-Environmentally Produced Honey Vs. Fair Trade Honey
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
Analysis Of Spanish Consumers’ Preferences For Socio-Environmentally Produced Honey Vs. Fair Trade Honey
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
Is Production System A Relevant Attribute In Consumers' Food Preferences? The Case Of Iberian Dry-Cured Ham In Spain
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
Is Production System A Relevant Attribute In Consumers' Food Preferences? The Case Of Iberian Dry-Cured Ham In Spain
Can Rural Development Be Measured? Design And Application Of A Synthetic Index To Portuguese Municipalities
Is Production System A Relevant Attribute In Consumers' Food Preferences? The Case Of Iberian Dry-Cured Ham In Spain
Can Rural Development Be Measured? Design And Application Of A Synthetic Index To Portuguese Municipalities
Short Food Supply Chains From A Social Media Marketing Perspective: A Consumer-Oriented Study In Spain
Can Rural Development Be Measured? Design And Application Of A Synthetic Index To Portuguese Municipalities
Short Food Supply Chains From A Social Media Marketing Perspective: A Consumer-Oriented Study In Spain
Desarrollo De La Tutorización De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura Mediante Un Espacio Virtual
Short Food Supply Chains From A Social Media Marketing Perspective: A Consumer-Oriented Study In Spain
Desarrollo De La Tutorización De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura Mediante Un Espacio Virtual
Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura
Desarrollo De La Tutorización De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura Mediante Un Espacio Virtual
Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura
Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium
Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura
Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium
Preferencias De Consumidores Por Alimentos Funcionales: El Caso De La Carne De Cordero
Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium
Preferencias De Consumidores Por Alimentos Funcionales: El Caso De La Carne De Cordero
Un Estudio De Huella De Carbono En Sistemas Ovinos En Dehesas Y Pastizales En Extremadura
Preferencias De Consumidores Por Alimentos Funcionales: El Caso De La Carne De Cordero
Un Estudio De Huella De Carbono En Sistemas Ovinos En Dehesas Y Pastizales En Extremadura
Consumer Preferences For Foodstuffs Produced In A Socio-Environmentally Responsible Manner: A Threat To Fair Trade Producers?
Un Estudio De Huella De Carbono En Sistemas Ovinos En Dehesas Y Pastizales En Extremadura
Consumer Preferences For Foodstuffs Produced In A Socio-Environmentally Responsible Manner: A Threat To Fair Trade Producers?
Can Extensification Compensate Livestock Greenhouse Gas Emissions? A Study Of The Carbon Footprint In Spanish Agroforestry Systems
Consumer Preferences For Foodstuffs Produced In A Socio-Environmentally Responsible Manner: A Threat To Fair Trade Producers?
Can Extensification Compensate Livestock Greenhouse Gas Emissions? A Study Of The Carbon Footprint In Spanish Agroforestry Systems
A Participative Approach To Develop Sustainability Indicators For Dehesa Agroforestry Farms
Can Extensification Compensate Livestock Greenhouse Gas Emissions? A Study Of The Carbon Footprint In Spanish Agroforestry Systems
A Participative Approach To Develop Sustainability Indicators For Dehesa Agroforestry Farms
Projective Techniques
A Participative Approach To Develop Sustainability Indicators For Dehesa Agroforestry Farms
Projective Techniques
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Projective Techniques
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
A Cross-Cultural Consumers’ Perspective On Social Media-Based Short Food Supply Chains
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
A Cross-Cultural Consumers’ Perspective On Social Media-Based Short Food Supply Chains
Social Networks As A New Marketing Channel For Animal Food Products: A Qualitative Study In Spain
A Cross-Cultural Consumers’ Perspective On Social Media-Based Short Food Supply Chains
Social Networks As A New Marketing Channel For Animal Food Products: A Qualitative Study In Spain
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
Social Networks As A New Marketing Channel For Animal Food Products: A Qualitative Study In Spain
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
Postharvest Application Of 1-Methylcyclopropene (1-Mcp) For Preservation Of ‘albacor’ Figs (Ficus Carica L.)
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
Postharvest Application Of 1-Methylcyclopropene (1-Mcp) For Preservation Of ‘albacor’ Figs (Ficus Carica L.)
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Postharvest Application Of 1-Methylcyclopropene (1-Mcp) For Preservation Of ‘albacor’ Figs (Ficus Carica L.)
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Can Social Networks Contribute To The Development Of Short Supply Chains In The Spanish Agri-Food Sector?
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Can Social Networks Contribute To The Development Of Short Supply Chains In The Spanish Agri-Food Sector?
Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas
Can Social Networks Contribute To The Development Of Short Supply Chains In The Spanish Agri-Food Sector?
Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas
The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors
Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas
The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors
Disposición A Innovar Y Competitividad En La Agroindustria Extremeña
The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors
Disposición A Innovar Y Competitividad En La Agroindustria Extremeña
Are Quality Regulations Displacing Pdos? A Choice Experiment Study On Iberian Meat Products In Spain
Disposición A Innovar Y Competitividad En La Agroindustria Extremeña
Are Quality Regulations Displacing Pdos? A Choice Experiment Study On Iberian Meat Products In Spain
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Are Quality Regulations Displacing Pdos? A Choice Experiment Study On Iberian Meat Products In Spain
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
Willingness To Innovate And Competitiveness In The Extremaduran Agri-Food Industry
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
Willingness To Innovate And Competitiveness In The Extremaduran Agri-Food Industry
Influence Of Ripening Stage On Bioactive Compounds And Antioxidant Activity In Nine Fig (Ficus Carica L.) Varieties Grown In Extremadura, Spain
Willingness To Innovate And Competitiveness In The Extremaduran Agri-Food Industry
Influence Of Ripening Stage On Bioactive Compounds And Antioxidant Activity In Nine Fig (Ficus Carica L.) Varieties Grown In Extremadura, Spain
Evaluation Of Agronomic And Fruit Quality Traits Of Fig Tree Varieties (Ficus Carica L.) Grown In Mediterranean Conditions
Influence Of Ripening Stage On Bioactive Compounds And Antioxidant Activity In Nine Fig (Ficus Carica L.) Varieties Grown In Extremadura, Spain
Evaluation Of Agronomic And Fruit Quality Traits Of Fig Tree Varieties (Ficus Carica L.) Grown In Mediterranean Conditions
Physicochemical And Nutritional Characterization Of Brebas For Fresh Consumption From Nine Fig Varieties (Ficus Carica L.) Grown In Extremadura (Spain)
Evaluation Of Agronomic And Fruit Quality Traits Of Fig Tree Varieties (Ficus Carica L.) Grown In Mediterranean Conditions
Physicochemical And Nutritional Characterization Of Brebas For Fresh Consumption From Nine Fig Varieties (Ficus Carica L.) Grown In Extremadura (Spain)
Social Marketing: A New Marketing Tool For The Food Sector
Physicochemical And Nutritional Characterization Of Brebas For Fresh Consumption From Nine Fig Varieties (Ficus Carica L.) Grown In Extremadura (Spain)
Social Marketing: A New Marketing Tool For The Food Sector
Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application
Social Marketing: A New Marketing Tool For The Food Sector
Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application
Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages
Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application
Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages
A Qualitative Approach To Study Social Perceptions And Public Policies In Dehesa Agroforestry Systems
Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages
A Qualitative Approach To Study Social Perceptions And Public Policies In Dehesa Agroforestry Systems
The Role Of The Level Of Intensification, Productive Orientation And Self-Reliance In Extensive Beef Cattle Farms
A Qualitative Approach To Study Social Perceptions And Public Policies In Dehesa Agroforestry Systems
The Role Of The Level Of Intensification, Productive Orientation And Self-Reliance In Extensive Beef Cattle Farms
Are Packaging And Presentation Format Key Attributes For Cheese Consumers?
The Role Of The Level Of Intensification, Productive Orientation And Self-Reliance In Extensive Beef Cattle Farms
Are Packaging And Presentation Format Key Attributes For Cheese Consumers?
The Role Of Cooperative Management In Improving The Technical And Economic Performance Of Sheep Farms
Are Packaging And Presentation Format Key Attributes For Cheese Consumers?
The Role Of Cooperative Management In Improving The Technical And Economic Performance Of Sheep Farms
Is There A Future For Organic Production In High Ecological Value Ecosystems?
The Role Of Cooperative Management In Improving The Technical And Economic Performance Of Sheep Farms
Is There A Future For Organic Production In High Ecological Value Ecosystems?
Sistemas De Secado Alternativos Al Secado Al Sol En Higos
Is There A Future For Organic Production In High Ecological Value Ecosystems?
Sistemas De Secado Alternativos Al Secado Al Sol En Higos
Potential Antimicrobial And Antiproliferative Activities Of Autochthonous Starter Cultures And Protease Epg222 In Dry-Fermented Sausages
Sistemas De Secado Alternativos Al Secado Al Sol En Higos
Potential Antimicrobial And Antiproliferative Activities Of Autochthonous Starter Cultures And Protease Epg222 In Dry-Fermented Sausages
Characterisation Of The Vegetable Rennets Used For 'torta Del Casar' Cheesemaking By A Protein Profile Method
Potential Antimicrobial And Antiproliferative Activities Of Autochthonous Starter Cultures And Protease Epg222 In Dry-Fermented Sausages
Characterisation Of The Vegetable Rennets Used For 'torta Del Casar' Cheesemaking By A Protein Profile Method
Evaluation Of Different Drying Systems As An Alternative To Sun Drying For Figs (Ficus Carica L)
Characterisation Of The Vegetable Rennets Used For 'torta Del Casar' Cheesemaking By A Protein Profile Method
Evaluation Of Different Drying Systems As An Alternative To Sun Drying For Figs (Ficus Carica L)
Preservation Of Different Fig Cultivars (Ficus Carica L.) Under Modified Atmosphere Packaging During Cold Storage
Evaluation Of Different Drying Systems As An Alternative To Sun Drying For Figs (Ficus Carica L)
Preservation Of Different Fig Cultivars (Ficus Carica L.) Under Modified Atmosphere Packaging During Cold Storage
Synergism Of Defatted Soybean Meal Extract And Modified Atmosphere Packaging To Preserve The Quality Of Figs (Ficus Carica L.)
Preservation Of Different Fig Cultivars (Ficus Carica L.) Under Modified Atmosphere Packaging During Cold Storage
Synergism Of Defatted Soybean Meal Extract And Modified Atmosphere Packaging To Preserve The Quality Of Figs (Ficus Carica L.)
Intensive Vs. Free-Range Organic Beef. A Preference Study Through Consumer Liking And Conjoint Analysis
Synergism Of Defatted Soybean Meal Extract And Modified Atmosphere Packaging To Preserve The Quality Of Figs (Ficus Carica L.)
Intensive Vs. Free-Range Organic Beef. A Preference Study Through Consumer Liking And Conjoint Analysis
Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases
Intensive Vs. Free-Range Organic Beef. A Preference Study Through Consumer Liking And Conjoint Analysis
Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases
Antioxidant And Antimicrobial Activity Of Natural Phenolic Extract From Defatted Soybean Flour By-Product For Stone Fruit Postharvest Application
Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases
Antioxidant And Antimicrobial Activity Of Natural Phenolic Extract From Defatted Soybean Flour By-Product For Stone Fruit Postharvest Application
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Antioxidant And Antimicrobial Activity Of Natural Phenolic Extract From Defatted Soybean Flour By-Product For Stone Fruit Postharvest Application
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Caracterización Del Consumidor De Calamar Gigante En Baja California Sur, México
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Caracterización Del Consumidor De Calamar Gigante En Baja California Sur, México
Comparative Sustainability Assessment Of Extensive Beef Cattle Farms In A High Nature Value Agroforestry System
Caracterización Del Consumidor De Calamar Gigante En Baja California Sur, México
Comparative Sustainability Assessment Of Extensive Beef Cattle Farms In A High Nature Value Agroforestry System
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Comparative Sustainability Assessment Of Extensive Beef Cattle Farms In A High Nature Value Agroforestry System
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Indicadores Productivos Y Económicos En Explotaciones De Ovino Merino En Dehesas: Un Estudio Atendiendo A La Dimensión Del Rebaño
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Indicadores Productivos Y Económicos En Explotaciones De Ovino Merino En Dehesas: Un Estudio Atendiendo A La Dimensión Del Rebaño
Principales Factores Económicos Y De Estructura En Explotaciones De Vacuno Ecológico En Dehesas De Badajoz
Indicadores Productivos Y Económicos En Explotaciones De Ovino Merino En Dehesas: Un Estudio Atendiendo A La Dimensión Del Rebaño
Principales Factores Económicos Y De Estructura En Explotaciones De Vacuno Ecológico En Dehesas De Badajoz
Determinación De La Función De Beneficio En Explotaciones Ovinas De Carne De Extremadura Mediante Regresión Por Mínimos Cuadrados Parciales (Plsr)
Principales Factores Económicos Y De Estructura En Explotaciones De Vacuno Ecológico En Dehesas De Badajoz
Determinación De La Función De Beneficio En Explotaciones Ovinas De Carne De Extremadura Mediante Regresión Por Mínimos Cuadrados Parciales (Plsr)
Viabilidad De Los Distintos Sistemas De Producción En Porcino Ibérico
Determinación De La Función De Beneficio En Explotaciones Ovinas De Carne De Extremadura Mediante Regresión Por Mínimos Cuadrados Parciales (Plsr)
Viabilidad De Los Distintos Sistemas De Producción En Porcino Ibérico
Organic Beef Farms In The Dehesa Systems Of Spain: Analysis Of Technical Indicators
Viabilidad De Los Distintos Sistemas De Producción En Porcino Ibérico
Organic Beef Farms In The Dehesa Systems Of Spain: Analysis Of Technical Indicators
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Organic Beef Farms In The Dehesa Systems Of Spain: Analysis Of Technical Indicators
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Innovation Policies And Barriers To Innovation: An Analysis In Extremadura (Spain)
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Innovation Policies And Barriers To Innovation: An Analysis In Extremadura (Spain)
Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption
Innovation Policies And Barriers To Innovation: An Analysis In Extremadura (Spain)
Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption
The Role Of Packaging And Presentation Format In Consumers' Preferences For Food: An Application Of Projective Techniques
Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption
The Role Of Packaging And Presentation Format In Consumers' Preferences For Food: An Application Of Projective Techniques
Effect Of Modified Atmosphere Packaging On The Antioxidant Activity And Total Phenolic Content In 'albacor' Figs
The Role Of Packaging And Presentation Format In Consumers' Preferences For Food: An Application Of Projective Techniques
Effect Of Modified Atmosphere Packaging On The Antioxidant Activity And Total Phenolic Content In 'albacor' Figs
Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)
Effect Of Modified Atmosphere Packaging On The Antioxidant Activity And Total Phenolic Content In 'albacor' Figs
Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)
Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese
Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)
Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese
A Sustainability Assessment Of Organic And Conventional Beef Cattle Farms In Agroforestry Systems: The Case Of The ”dehesa” Rangelands
Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese
A Sustainability Assessment Of Organic And Conventional Beef Cattle Farms In Agroforestry Systems: The Case Of The ”dehesa” Rangelands
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
A Sustainability Assessment Of Organic And Conventional Beef Cattle Farms In Agroforestry Systems: The Case Of The ”dehesa” Rangelands
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
Quality Assessment Of Commercial Paprikas
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
Quality Assessment Of Commercial Paprikas
Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)
Quality Assessment Of Commercial Paprikas
Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)
An Insight Into The Influence Of Packaging And Presentation Format On Consumer Purchasing Attitudes Towards Cheese: A Qualitative Study
Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)
An Insight Into The Influence Of Packaging And Presentation Format On Consumer Purchasing Attitudes Towards Cheese: A Qualitative Study
Spanish Consumer Perceptions Towards Fruits From Ecuador: A Preliminary Qualitative Approach With Projective Techniques
An Insight Into The Influence Of Packaging And Presentation Format On Consumer Purchasing Attitudes Towards Cheese: A Qualitative Study
Spanish Consumer Perceptions Towards Fruits From Ecuador: A Preliminary Qualitative Approach With Projective Techniques
Development Of A Multiplex Qpcr Method For Simultaneous Quantification In Dry-Cured Ham Of An Antifungal-Peptide Penicillium Chrysogenum Strain Used As Protective Culture And Aflatoxin-Producing Moulds
Spanish Consumer Perceptions Towards Fruits From Ecuador: A Preliminary Qualitative Approach With Projective Techniques
Development Of A Multiplex Qpcr Method For Simultaneous Quantification In Dry-Cured Ham Of An Antifungal-Peptide Penicillium Chrysogenum Strain Used As Protective Culture And Aflatoxin-Producing Moulds
Consumer Preferences Of Bovine Fresh Milk In Baja California, Mexico
Development Of A Multiplex Qpcr Method For Simultaneous Quantification In Dry-Cured Ham Of An Antifungal-Peptide Penicillium Chrysogenum Strain Used As Protective Culture And Aflatoxin-Producing Moulds
Consumer Preferences Of Bovine Fresh Milk In Baja California, Mexico
Competitiveness Of The Wine Industry In Extremadura, Spain
Consumer Preferences Of Bovine Fresh Milk In Baja California, Mexico
Competitiveness Of The Wine Industry In Extremadura, Spain
Bacterial Communities Of The Traditional Raw Ewe's Milk Cheese Torta Del Casar Made Without The Addition Of A Starter
Competitiveness Of The Wine Industry In Extremadura, Spain
Bacterial Communities Of The Traditional Raw Ewe's Milk Cheese Torta Del Casar Made Without The Addition Of A Starter
Aplicación De Atmósferas Controladas Para Prolongar La Vida Útil De Cerezas Tipo Picota De La Variedad Ambrunés
Bacterial Communities Of The Traditional Raw Ewe's Milk Cheese Torta Del Casar Made Without The Addition Of A Starter
Aplicación De Atmósferas Controladas Para Prolongar La Vida Útil De Cerezas Tipo Picota De La Variedad Ambrunés
Preferencias De Leche Fresca De Bovino Del Consumidor De Baja California, México
Aplicación De Atmósferas Controladas Para Prolongar La Vida Útil De Cerezas Tipo Picota De La Variedad Ambrunés
Preferencias De Leche Fresca De Bovino Del Consumidor De Baja California, México
Evaluation Of New Packaging Formats For Dry-Cured Meat Products Using Conjoint Analysis: An Application To Dry-Cured Iberian Ham
Preferencias De Leche Fresca De Bovino Del Consumidor De Baja California, México
Evaluation Of New Packaging Formats For Dry-Cured Meat Products Using Conjoint Analysis: An Application To Dry-Cured Iberian Ham
Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese
Evaluation Of New Packaging Formats For Dry-Cured Meat Products Using Conjoint Analysis: An Application To Dry-Cured Iberian Ham
Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese
Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar
Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese
Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Influencia De Las Técnicas De Cultivo En La Producción Del Pimiento Para Pimentón En La Comarca De La Vera
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Influencia De Las Técnicas De Cultivo En La Producción Del Pimiento Para Pimentón En La Comarca De La Vera
Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage
Influencia De Las Técnicas De Cultivo En La Producción Del Pimiento Para Pimentón En La Comarca De La Vera
Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage
Comparison Of The Effects Of A Commercial And An Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Culture On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage
Comparison Of The Effects Of A Commercial And An Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Culture On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures
Comparison Of The Effects Of A Commercial And An Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Culture On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures
Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products
Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures
Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products
Efecto De La Aplicación De Bacterias Acido Lácticas Potencialmente Probióticas En Las Propiedades Sensoriales De Embutidos Crudos Curados Ibéricos
Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products
Efecto De La Aplicación De Bacterias Acido Lácticas Potencialmente Probióticas En Las Propiedades Sensoriales De Embutidos Crudos Curados Ibéricos
Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries
Efecto De La Aplicación De Bacterias Acido Lácticas Potencialmente Probióticas En Las Propiedades Sensoriales De Embutidos Crudos Curados Ibéricos
Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries
El Plan De Seguimiento Ecológico De La Reserva Natural Dirigida De La Laguna De Gallocanta
Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries
El Plan De Seguimiento Ecológico De La Reserva Natural Dirigida De La Laguna De Gallocanta
Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico
El Plan De Seguimiento Ecológico De La Reserva Natural Dirigida De La Laguna De Gallocanta
Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico
Consumer Knowledge, Consumption, And Willingness To Pay For Organic Tomatoes
Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico
Consumer Knowledge, Consumption, And Willingness To Pay For Organic Tomatoes
Economic Analysis Of Scenarios For The Sustainability Of Extensive Livestock Farming In Spain Under The Cap
Consumer Knowledge, Consumption, And Willingness To Pay For Organic Tomatoes
Economic Analysis Of Scenarios For The Sustainability Of Extensive Livestock Farming In Spain Under The Cap
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
Economic Analysis Of Scenarios For The Sustainability Of Extensive Livestock Farming In Spain Under The Cap
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage
Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr
Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage
Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
Willingness To Pay For Organic Food In Spain: An Approach To The Analysis Of Regional Differences
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
Willingness To Pay For Organic Food In Spain: An Approach To The Analysis Of Regional Differences
Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes
Willingness To Pay For Organic Food In Spain: An Approach To The Analysis Of Regional Differences
Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes
Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes
Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes
Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes
Application Of Lactobacillus Fermentum Hl57 And Pediococcus Acidilactici Sp979 As Potential Probiotics In The Manufacture Of Traditional Iberian Dry-Fermented Sausages
Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes
Application Of Lactobacillus Fermentum Hl57 And Pediococcus Acidilactici Sp979 As Potential Probiotics In The Manufacture Of Traditional Iberian Dry-Fermented Sausages
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
Application Of Lactobacillus Fermentum Hl57 And Pediococcus Acidilactici Sp979 As Potential Probiotics In The Manufacture Of Traditional Iberian Dry-Fermented Sausages
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
La Disposición A Pagar Por Alimentos Ecológicos En España: Una Aproximación A La Existencia De Diferencias Regionales
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
La Disposición A Pagar Por Alimentos Ecológicos En España: Una Aproximación A La Existencia De Diferencias Regionales
Goat Systems Of Villuercas-Ibores Area In Sw Spain: Problems And Perspectives Of Traditional Farming Systems
La Disposición A Pagar Por Alimentos Ecológicos En España: Una Aproximación A La Existencia De Diferencias Regionales
Goat Systems Of Villuercas-Ibores Area In Sw Spain: Problems And Perspectives Of Traditional Farming Systems
Functional And Organic Eggs As An Alternative To Conventional Production: A Conjoint Analysis Of Consumers' Preferences
Goat Systems Of Villuercas-Ibores Area In Sw Spain: Problems And Perspectives Of Traditional Farming Systems
Functional And Organic Eggs As An Alternative To Conventional Production: A Conjoint Analysis Of Consumers' Preferences
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Functional And Organic Eggs As An Alternative To Conventional Production: A Conjoint Analysis Of Consumers' Preferences
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Comportamiento Y Preferencias De Los Consumidores Extremeños De Jamón Curado
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Comportamiento Y Preferencias De Los Consumidores Extremeños De Jamón Curado
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
Comportamiento Y Preferencias De Los Consumidores Extremeños De Jamón Curado
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
Los Vinos Sin Alcohol Y Su Lenta Penetración En Los Mercados
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
Los Vinos Sin Alcohol Y Su Lenta Penetración En Los Mercados
Efficiency Of Dna Typing Methods For Detection Of Smoked Paprika Pimenton De La Vera Adulteration Used In The Elaboration Of Dry-Cured Iberian Pork Sausages
Los Vinos Sin Alcohol Y Su Lenta Penetración En Los Mercados
Efficiency Of Dna Typing Methods For Detection Of Smoked Paprika Pimenton De La Vera Adulteration Used In The Elaboration Of Dry-Cured Iberian Pork Sausages
Effect Of The Commercial Ripening Stage And Postharvest Storage On Microbial And Aroma Changes Of 'ambrunés' Sweet Cherries
Efficiency Of Dna Typing Methods For Detection Of Smoked Paprika Pimenton De La Vera Adulteration Used In The Elaboration Of Dry-Cured Iberian Pork Sausages
Effect Of The Commercial Ripening Stage And Postharvest Storage On Microbial And Aroma Changes Of 'ambrunés' Sweet Cherries
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Effect Of The Commercial Ripening Stage And Postharvest Storage On Microbial And Aroma Changes Of 'ambrunés' Sweet Cherries
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Management Of Spanish Rangelands (Dehesas): An Example Of Sustainable Use
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Management Of Spanish Rangelands (Dehesas): An Example Of Sustainable Use
The Role Of Protected Designation Of Origin In Consumer Preference For Iberian Dry-Cured Ham In Spain
Management Of Spanish Rangelands (Dehesas): An Example Of Sustainable Use
The Role Of Protected Designation Of Origin In Consumer Preference For Iberian Dry-Cured Ham In Spain
Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
The Role Of Protected Designation Of Origin In Consumer Preference For Iberian Dry-Cured Ham In Spain
Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Caracterización Técnico-Económica De Sistemas Caprinos En La Zona De La Dop Queso Ibores
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Caracterización Técnico-Económica De Sistemas Caprinos En La Zona De La Dop Queso Ibores
Consumers' Preferences For Iberian Dry-Cured Ham And The Influence Of Mast Feeding: An Application Of Conjoint Analysis In Spain
Caracterización Técnico-Económica De Sistemas Caprinos En La Zona De La Dop Queso Ibores
Consumers' Preferences For Iberian Dry-Cured Ham And The Influence Of Mast Feeding: An Application Of Conjoint Analysis In Spain
Sustainability In Spanish Extensive Farms (Dehesas): An Economic And Management Indicator-Based Evaluation
Consumers' Preferences For Iberian Dry-Cured Ham And The Influence Of Mast Feeding: An Application Of Conjoint Analysis In Spain
Sustainability In Spanish Extensive Farms (Dehesas): An Economic And Management Indicator-Based Evaluation
Assessing The Technical Efficiency Of Extensive Livestock Farming Systems In Extremadura, Spain
Sustainability In Spanish Extensive Farms (Dehesas): An Economic And Management Indicator-Based Evaluation
Assessing The Technical Efficiency Of Extensive Livestock Farming Systems In Extremadura, Spain
Evaluación De La Sostenibilidad En Exploraciones De Dehesa En Función De Su Tamaño Y Orientación Ganadera
Assessing The Technical Efficiency Of Extensive Livestock Farming Systems In Extremadura, Spain
Evaluación De La Sostenibilidad En Exploraciones De Dehesa En Función De Su Tamaño Y Orientación Ganadera
Un Análisis Del Sector Vinícola De La Provincia De Badajoz A Través De La Metodología Dafo
Evaluación De La Sostenibilidad En Exploraciones De Dehesa En Función De Su Tamaño Y Orientación Ganadera
Un Análisis Del Sector Vinícola De La Provincia De Badajoz A Través De La Metodología Dafo
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Un Análisis Del Sector Vinícola De La Provincia De Badajoz A Través De La Metodología Dafo
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products
Assessment Of The Sustainability In Dehesa Farms According To Size And Livestock Prevalence
Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products
Assessment Of The Sustainability In Dehesa Farms According To Size And Livestock Prevalence
Estimación Del Trabajo No Presencial Del Alumno En Las Asignaturas Del Área De Nutrición Y Bromatología En La Licenciatura De Ciencia Y Tecnología De Los Alimentos De La Universidad De Extremadura
Assessment Of The Sustainability In Dehesa Farms According To Size And Livestock Prevalence
Estimación Del Trabajo No Presencial Del Alumno En Las Asignaturas Del Área De Nutrición Y Bromatología En La Licenciatura De Ciencia Y Tecnología De Los Alimentos De La Universidad De Extremadura
Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura
Estimación Del Trabajo No Presencial Del Alumno En Las Asignaturas Del Área De Nutrición Y Bromatología En La Licenciatura De Ciencia Y Tecnología De Los Alimentos De La Universidad De Extremadura
Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura
Aceptación De Las Metodologías Ects Por Parte De Los Alumnos De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura
Aceptación De Las Metodologías Ects Por Parte De Los Alumnos De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Optimización De Un Protocolo Para La Identificación De Variedades De Cereza Mediante El Análisis De Perfiles Proteicos Por Electroforesis Capilar En Zona (Ecz)
Aceptación De Las Metodologías Ects Por Parte De Los Alumnos De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Optimización De Un Protocolo Para La Identificación De Variedades De Cereza Mediante El Análisis De Perfiles Proteicos Por Electroforesis Capilar En Zona (Ecz)
Valoracion A Medio Plazo De La Intervención En Fase I De Prevención Y Rehabilitación Cardíaca En Pacientes Isquémicos Obesos
Optimización De Un Protocolo Para La Identificación De Variedades De Cereza Mediante El Análisis De Perfiles Proteicos Por Electroforesis Capilar En Zona (Ecz)
Valoracion A Medio Plazo De La Intervención En Fase I De Prevención Y Rehabilitación Cardíaca En Pacientes Isquémicos Obesos
Actitudes De Los Consumidores Extremeños Hacia Las Carnes Ecológicas, Con Igp Y Convencionales (Consumers)
Valoracion A Medio Plazo De La Intervención En Fase I De Prevención Y Rehabilitación Cardíaca En Pacientes Isquémicos Obesos
Actitudes De Los Consumidores Extremeños Hacia Las Carnes Ecológicas, Con Igp Y Convencionales (Consumers)
Sheep Farms In The Spanish Rangelands (Dehesas): Typologies According To Livestock Management And Economic Indicators
Actitudes De Los Consumidores Extremeños Hacia Las Carnes Ecológicas, Con Igp Y Convencionales (Consumers)
Sheep Farms In The Spanish Rangelands (Dehesas): Typologies According To Livestock Management And Economic Indicators
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
Sheep Farms In The Spanish Rangelands (Dehesas): Typologies According To Livestock Management And Economic Indicators
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages
Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages
Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages
Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages
Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting
Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages
Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers
Consumers' Attitudes Towards Organic, Pgi And Conventional Meats In Extremadura (Spain)
Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers
Consumers' Attitudes Towards Organic, Pgi And Conventional Meats In Extremadura (Spain)
Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura
Consumers' Attitudes Towards Organic, Pgi And Conventional Meats In Extremadura (Spain)
Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura
La Eficiencia En Explotaciones Ganaderas De Dehesa: Una Aproximación Dea Al Papel De La Sostenibilidad Y De Las Subvenciones Comunitarias
Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura
La Eficiencia En Explotaciones Ganaderas De Dehesa: Una Aproximación Dea Al Papel De La Sostenibilidad Y De Las Subvenciones Comunitarias
Economic And Management Characterization Of Dehesa Farms: Implications For Their Sustainability
La Eficiencia En Explotaciones Ganaderas De Dehesa: Una Aproximación Dea Al Papel De La Sostenibilidad Y De Las Subvenciones Comunitarias
Economic And Management Characterization Of Dehesa Farms: Implications For Their Sustainability
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
Economic And Management Characterization Of Dehesa Farms: Implications For Their Sustainability
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
Estructura Económica De Las Explotaciones Extensivas Caprinas Extremeñas
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
Estructura Económica De Las Explotaciones Extensivas Caprinas Extremeñas
Análisis Estructural De Las Explotaciones Caprinas Extremeñas
Estructura Económica De Las Explotaciones Extensivas Caprinas Extremeñas
Análisis Estructural De Las Explotaciones Caprinas Extremeñas
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Análisis Estructural De Las Explotaciones Caprinas Extremeñas
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Estrategias De Evaluación Continuada Dentro Del Marco Eees De Las Asignaturas Del Área De Nutrición Y Bromatología Impartidas En El Curso Completo De 4ºde La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Estrategias De Evaluación Continuada Dentro Del Marco Eees De Las Asignaturas Del Área De Nutrición Y Bromatología Impartidas En El Curso Completo De 4ºde La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Resultados De La Aplicación De Distintas Metodologías En Las Tutorías Ects En Asignaturas Del Área De Nutrición Y Bromatología De 4º De Ciencia Y Tecnología De Los Alimentos
Estrategias De Evaluación Continuada Dentro Del Marco Eees De Las Asignaturas Del Área De Nutrición Y Bromatología Impartidas En El Curso Completo De 4ºde La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Resultados De La Aplicación De Distintas Metodologías En Las Tutorías Ects En Asignaturas Del Área De Nutrición Y Bromatología De 4º De Ciencia Y Tecnología De Los Alimentos
Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages
Resultados De La Aplicación De Distintas Metodologías En Las Tutorías Ects En Asignaturas Del Área De Nutrición Y Bromatología De 4º De Ciencia Y Tecnología De Los Alimentos
Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages
Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages
Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages
Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages
Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages
Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
Calidad De La Carne De Caza
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
Calidad De La Carne De Caza
Gestión Ambiental Y Económica Del Ecosistema Dehesa En La Península Ibérica: Ponencias Y Comunicaciones Presentadas En Las Jornadas Técnicas Celebradas En Guadajira (Badajoz), 9-11 Noviembre 2005
Calidad De La Carne De Caza
Gestión Ambiental Y Económica Del Ecosistema Dehesa En La Península Ibérica: Ponencias Y Comunicaciones Presentadas En Las Jornadas Técnicas Celebradas En Guadajira (Badajoz), 9-11 Noviembre 2005
Análisis Económico De Las Explotaciones Extremeñas De Dehesa A Través De Indicadores De Capital, Costes, Producciones Y Rentabilidad
Gestión Ambiental Y Económica Del Ecosistema Dehesa En La Península Ibérica: Ponencias Y Comunicaciones Presentadas En Las Jornadas Técnicas Celebradas En Guadajira (Badajoz), 9-11 Noviembre 2005
Análisis Económico De Las Explotaciones Extremeñas De Dehesa A Través De Indicadores De Capital, Costes, Producciones Y Rentabilidad
Tipificación De Las Explotaciones Extremeñas De Dehesa Mediante Análisis Factorial Y Cluster
Análisis Económico De Las Explotaciones Extremeñas De Dehesa A Través De Indicadores De Capital, Costes, Producciones Y Rentabilidad
Tipificación De Las Explotaciones Extremeñas De Dehesa Mediante Análisis Factorial Y Cluster
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Tipificación De Las Explotaciones Extremeñas De Dehesa Mediante Análisis Factorial Y Cluster
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
El Ganado De Lidia De La Dehesa Extremeña Y Las Reformas De La Pac
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
El Ganado De Lidia De La Dehesa Extremeña Y Las Reformas De La Pac
Consumers' Preferences For Beef In The Spanish Region Of Extremadura: A Study Using Conjoint Analysis
El Ganado De Lidia De La Dehesa Extremeña Y Las Reformas De La Pac
Consumers' Preferences For Beef In The Spanish Region Of Extremadura: A Study Using Conjoint Analysis
Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés
Consumers' Preferences For Beef In The Spanish Region Of Extremadura: A Study Using Conjoint Analysis
Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés
Análisis De Las Correlaciones Entre Niveles De Cargas Ganaderas En Explotaciones Ovinas De Dehesa Tras La Reforma De La Pac De 1992
Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés
Análisis De Las Correlaciones Entre Niveles De Cargas Ganaderas En Explotaciones Ovinas De Dehesa Tras La Reforma De La Pac De 1992
Caracterización De Explotaciones Ovinas De Dehesas Mediante Análisis Cluster
Análisis De Las Correlaciones Entre Niveles De Cargas Ganaderas En Explotaciones Ovinas De Dehesa Tras La Reforma De La Pac De 1992
Caracterización De Explotaciones Ovinas De Dehesas Mediante Análisis Cluster
Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico
Caracterización De Explotaciones Ovinas De Dehesas Mediante Análisis Cluster
Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico
Actitudes De Los Consumidores Extremeños Hacia Las Carnes Ecológicas Y De Igp
Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico
Actitudes De Los Consumidores Extremeños Hacia Las Carnes Ecológicas Y De Igp
Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika
Actitudes De Los Consumidores Extremeños Hacia Las Carnes Ecológicas Y De Igp
Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Influence Of A Test Preservative On Sponge Cakes Under Different Storage Conditions
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Influence Of A Test Preservative On Sponge Cakes Under Different Storage Conditions
Interés Del Control De Los Mohos En El Jamón Curado
Influence Of A Test Preservative On Sponge Cakes Under Different Storage Conditions
Interés Del Control De Los Mohos En El Jamón Curado
Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham
Interés Del Control De Los Mohos En El Jamón Curado
Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham
Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures
Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham
Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures
Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr
Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures
Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr
Manejo De Sistemas Ovinos De Dehesas: Análisis De La Carga Ganadera Y De Sus Resultados Económicos En Relación A La Dimensión De La Explotación
Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr
Manejo De Sistemas Ovinos De Dehesas: Análisis De La Carga Ganadera Y De Sus Resultados Económicos En Relación A La Dimensión De La Explotación
Market Segmentation Of Cheese Consumers: An Approach Using Consumer's Attitudes, Purchase Behaviour And Sociodemographic Variables
Manejo De Sistemas Ovinos De Dehesas: Análisis De La Carga Ganadera Y De Sus Resultados Económicos En Relación A La Dimensión De La Explotación
Market Segmentation Of Cheese Consumers: An Approach Using Consumer's Attitudes, Purchase Behaviour And Sociodemographic Variables
Aceptación Y Preferencias En El Consumo De Quesos En Función Del Tipo
Market Segmentation Of Cheese Consumers: An Approach Using Consumer's Attitudes, Purchase Behaviour And Sociodemographic Variables
Aceptación Y Preferencias En El Consumo De Quesos En Función Del Tipo
Producción Ovina Y Caprina: Xxviii Jornadas Científicas Y Vii Internacionales De La Sociedad Española De Ovinotecnia Y Caprinotecnia : Badajoz, 25 A 27 De Septiembre De 2003
Aceptación Y Preferencias En El Consumo De Quesos En Función Del Tipo
Producción Ovina Y Caprina: Xxviii Jornadas Científicas Y Vii Internacionales De La Sociedad Española De Ovinotecnia Y Caprinotecnia : Badajoz, 25 A 27 De Septiembre De 2003
Caracterización Del Consumo De Quesos Mediante Análisis Clúster
Producción Ovina Y Caprina: Xxviii Jornadas Científicas Y Vii Internacionales De La Sociedad Española De Ovinotecnia Y Caprinotecnia : Badajoz, 25 A 27 De Septiembre De 2003
Caracterización Del Consumo De Quesos Mediante Análisis Clúster
Estructura De Los Márgenes Económicos En Relación Con El Tamaño De La Explotación En Sistemas De Producción Ovina En Dehesas
Caracterización Del Consumo De Quesos Mediante Análisis Clúster
Estructura De Los Márgenes Económicos En Relación Con El Tamaño De La Explotación En Sistemas De Producción Ovina En Dehesas
Comportamiento Del Capital Fijo En Relación Con El Tamaño De La Explotación En Sistemas Extensivos De Ovino De Carne
Estructura De Los Márgenes Económicos En Relación Con El Tamaño De La Explotación En Sistemas De Producción Ovina En Dehesas
Comportamiento Del Capital Fijo En Relación Con El Tamaño De La Explotación En Sistemas Extensivos De Ovino De Carne
Efecto De La Extensión Territorial Sobre Los Indicadores De Capitales Fijos En Explotaciones Extremeñas De Vacas De Carne
Comportamiento Del Capital Fijo En Relación Con El Tamaño De La Explotación En Sistemas Extensivos De Ovino De Carne
Efecto De La Extensión Territorial Sobre Los Indicadores De Capitales Fijos En Explotaciones Extremeñas De Vacas De Carne
Desacoplamiento Y Modulación En La Reforma Intermedia De La Pac
Efecto De La Extensión Territorial Sobre Los Indicadores De Capitales Fijos En Explotaciones Extremeñas De Vacas De Carne
Desacoplamiento Y Modulación En La Reforma Intermedia De La Pac
Effect Of Processing Of Tomato Paste On The Pigment Content
Desacoplamiento Y Modulación En La Reforma Intermedia De La Pac
Effect Of Processing Of Tomato Paste On The Pigment Content
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins
Effect Of Processing Of Tomato Paste On The Pigment Content
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins
Caracterización Del Consumo De Quesos De Oveja Y Cabra En Extremadura
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins
Caracterización Del Consumo De Quesos De Oveja Y Cabra En Extremadura
Efecto De Los Niveles De Cargas Ganaderas Sobre Parámetros De Gestión En Explotaciones Ovinas Extensivas Del So Español
Caracterización Del Consumo De Quesos De Oveja Y Cabra En Extremadura
Efecto De Los Niveles De Cargas Ganaderas Sobre Parámetros De Gestión En Explotaciones Ovinas Extensivas Del So Español
Análisis De Las Preferencias En El Consumo De Queso Mediante Análisis Factorial
Efecto De Los Niveles De Cargas Ganaderas Sobre Parámetros De Gestión En Explotaciones Ovinas Extensivas Del So Español
Análisis De Las Preferencias En El Consumo De Queso Mediante Análisis Factorial
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Análisis De Las Preferencias En El Consumo De Queso Mediante Análisis Factorial
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Perspectivas De Futuro Del Sector Extremeño De Vacuno De Carne: Resultados De Un Estudio Delphi
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Perspectivas De Futuro Del Sector Extremeño De Vacuno De Carne: Resultados De Un Estudio Delphi
Percepción Y Conocimiento De Los Principales Tipos De Quesos
Perspectivas De Futuro Del Sector Extremeño De Vacuno De Carne: Resultados De Un Estudio Delphi
Percepción Y Conocimiento De Los Principales Tipos De Quesos
Stocking Rate And Capital Indicators In Extensive Sheep Farms (Sw Spain)
Percepción Y Conocimiento De Los Principales Tipos De Quesos
Stocking Rate And Capital Indicators In Extensive Sheep Farms (Sw Spain)
Niveles De Cargas Ganaderas En La Dehesa Extremeña
Stocking Rate And Capital Indicators In Extensive Sheep Farms (Sw Spain)
Niveles De Cargas Ganaderas En La Dehesa Extremeña
Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores
Niveles De Cargas Ganaderas En La Dehesa Extremeña
Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores
Pastoreo Y Usos De Suelo En Sistemas De Producción Ovina En Dehesas
Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores
Pastoreo Y Usos De Suelo En Sistemas De Producción Ovina En Dehesas
Aceptabilidad Por Los Consumidores De Los Quesos Con Denominación De Origen
Pastoreo Y Usos De Suelo En Sistemas De Producción Ovina En Dehesas
Aceptabilidad Por Los Consumidores De Los Quesos Con Denominación De Origen
Tipología Ganadera En Sistemas Extensivos Semiáridos Realizada Mediante Indicadores Sintéticos
Aceptabilidad Por Los Consumidores De Los Quesos Con Denominación De Origen
Tipología Ganadera En Sistemas Extensivos Semiáridos Realizada Mediante Indicadores Sintéticos
El Consumo De Queso En Extremadura
Tipología Ganadera En Sistemas Extensivos Semiáridos Realizada Mediante Indicadores Sintéticos
El Consumo De Queso En Extremadura
Posicionamiento Para Consumidores Y Detallistas De Los Principales Tipos De Quesos
El Consumo De Queso En Extremadura
Posicionamiento Para Consumidores Y Detallistas De Los Principales Tipos De Quesos
Usos Del Suelo Y Presión Ganadera En Explotaciones De Dehesas
Posicionamiento Para Consumidores Y Detallistas De Los Principales Tipos De Quesos
Usos Del Suelo Y Presión Ganadera En Explotaciones De Dehesas
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
Usos Del Suelo Y Presión Ganadera En Explotaciones De Dehesas
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
Producción De Ovino Y Vacuno De Carne En Dehesas
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
Producción De Ovino Y Vacuno De Carne En Dehesas
Tipología De Sistemas Adehesados
Producción De Ovino Y Vacuno De Carne En Dehesas
Tipología De Sistemas Adehesados
Sistemas Extensivos De Producción Animal
Tipología De Sistemas Adehesados
Sistemas Extensivos De Producción Animal
Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham
Sistemas Extensivos De Producción Animal
Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
El Consumo De Queso En Extremadura
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
El Consumo De Queso En Extremadura
Valoración De La Importancia De Realizar El Desayuno Y/o Almuerzo En El Balance Nutricional Del Adolescente. Estudio Navalcarnero (Madrid)
El Consumo De Queso En Extremadura
Valoración De La Importancia De Realizar El Desayuno Y/o Almuerzo En El Balance Nutricional Del Adolescente. Estudio Navalcarnero (Madrid)
La Viticultura Ecológica: Una Alternativa Sostenible En Extremadura
Valoración De La Importancia De Realizar El Desayuno Y/o Almuerzo En El Balance Nutricional Del Adolescente. Estudio Navalcarnero (Madrid)
La Viticultura Ecológica: Una Alternativa Sostenible En Extremadura
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
La Viticultura Ecológica: Una Alternativa Sostenible En Extremadura
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
La Agricultura Ecológica En Extremadura: Evolución Y Perspectivas
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
La Agricultura Ecológica En Extremadura: Evolución Y Perspectivas
Flujos Comerciales De Los Vinos Extremeños
La Agricultura Ecológica En Extremadura: Evolución Y Perspectivas
Flujos Comerciales De Los Vinos Extremeños
Flujos Comerciales De Los Vinos Extremeños
Flujos Comerciales De Los Vinos Extremeños
Flujos Comerciales De Los Vinos Extremeños
Agricultura Integrada En Extremadura
Flujos Comerciales De Los Vinos Extremeños
Agricultura Integrada En Extremadura
El Futuro Del Olivar En Extremadura Ante La Reforma De La Ocm
Agricultura Integrada En Extremadura
El Futuro Del Olivar En Extremadura Ante La Reforma De La Ocm
La Producción Integrada En El Viñedo De Extremadura: Posibilidades De Su Implantación Y Perspectivas
El Futuro Del Olivar En Extremadura Ante La Reforma De La Ocm
La Producción Integrada En El Viñedo De Extremadura: Posibilidades De Su Implantación Y Perspectivas
Las Industrias Vinícolas Extremeñas Tras Diez Años En La Ue: Aspectos Estructurales Y Comerciales
La Producción Integrada En El Viñedo De Extremadura: Posibilidades De Su Implantación Y Perspectivas
Las Industrias Vinícolas Extremeñas Tras Diez Años En La Ue: Aspectos Estructurales Y Comerciales
Estructura Productiva De Las Industrias Vinícolas Extremeñas
Las Industrias Vinícolas Extremeñas Tras Diez Años En La Ue: Aspectos Estructurales Y Comerciales
Estructura Productiva De Las Industrias Vinícolas Extremeñas
Instalaciones Y Equipamiento De Las Explotaciones Caprinas Extremeñas
Estructura Productiva De Las Industrias Vinícolas Extremeñas
Instalaciones Y Equipamiento De Las Explotaciones Caprinas Extremeñas
Principales Índices De Rentas En Explotaciones Ovinas De Dehesas Del Suroeste Español
Instalaciones Y Equipamiento De Las Explotaciones Caprinas Extremeñas
Principales Índices De Rentas En Explotaciones Ovinas De Dehesas Del Suroeste Español
Reflexiones Sobre La Reforma De La Ocm Del Vino
Principales Índices De Rentas En Explotaciones Ovinas De Dehesas Del Suroeste Español
Reflexiones Sobre La Reforma De La Ocm Del Vino
Repercusión De La Reforma De La Pac En Los Sistemas Productivos Ganaderos De La Dehesa
Reflexiones Sobre La Reforma De La Ocm Del Vino
Repercusión De La Reforma De La Pac En Los Sistemas Productivos Ganaderos De La Dehesa
Determinación De Los Recursos Energéticos Que Cubren Las Necesidades Alimenticias En Sistemas De Dehesa
Repercusión De La Reforma De La Pac En Los Sistemas Productivos Ganaderos De La Dehesa
Determinación De Los Recursos Energéticos Que Cubren Las Necesidades Alimenticias En Sistemas De Dehesa
Estudio De Las Características Tecnológicas Y De Equipamiento De Las Bodegas De Las Comarcas De Tierra De Barros Y Matanegra
Determinación De Los Recursos Energéticos Que Cubren Las Necesidades Alimenticias En Sistemas De Dehesa
Estudio De Las Características Tecnológicas Y De Equipamiento De Las Bodegas De Las Comarcas De Tierra De Barros Y Matanegra
Caracterización Tecnológica De Las Bodegas Extremeñas
Estudio De Las Características Tecnológicas Y De Equipamiento De Las Bodegas De Las Comarcas De Tierra De Barros Y Matanegra
Caracterización Tecnológica De Las Bodegas Extremeñas
La Psicología Social En La Donación Y Trasplante De Órganos: (Análisis De Las Actitudes De La Población)
Caracterización Tecnológica De Las Bodegas Extremeñas
La Psicología Social En La Donación Y Trasplante De Órganos: (Análisis De Las Actitudes De La Población)
E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum
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