PUBLICACIÓN

Prevalence of Listeria monocytogenes in RTE Meat Products of Quevedo (Ecuador)

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Meza-Bone G.A.; Meza Bone J.S.; Cedeno A.; Martin I.; Martin A.; Maddela N.R.; Cordoba J.J.

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

6

DOI

10.3390/foods12152956

EID

2-s2.0-85167591133

EISSN

2304-8158

AUTORES DE LA UEX

Juan José Córdoba Ramos
Alberto Martín González

OTRAS PUBLICACIONES DE INTERÉS

Volatile Components Of Dry Cured Iberian Ham
Antilisterial Activity Of Cinnamon Essential Oil, Pomegranate Extract, Or Strawberry Tree Extract Against Listeria Monocytogenes In Slices Of Dry-Cured Ham And Pork Loin
Mycotoxins In Meat Products
Antilisterial Activity Of Cinnamon Essential Oil, Pomegranate Extract, Or Strawberry Tree Extract Against Listeria Monocytogenes In Slices Of Dry-Cured Ham And Pork Loin
Mycotoxins In Meat Products
Pathogen And Spoilage Microorganisms In Meat And Dairy Analogues: Occurrence And Control Strategies
Mycotoxins In Meat Products
Pathogen And Spoilage Microorganisms In Meat And Dairy Analogues: Occurrence And Control Strategies
Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei
Pathogen And Spoilage Microorganisms In Meat And Dairy Analogues: Occurrence And Control Strategies
Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei
Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria
Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei
Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria
E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum
Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria
E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum
Determination Of Geosmin And 2-Methylisoborneol And Associated Microbial Composition In Rainbow Trout Aquaculture Systems For Human Consumption
E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum
Determination Of Geosmin And 2-Methylisoborneol And Associated Microbial Composition In Rainbow Trout Aquaculture Systems For Human Consumption
Biocontrol Of Cheese Spoilage Moulds Using Native Yeasts
Determination Of Geosmin And 2-Methylisoborneol And Associated Microbial Composition In Rainbow Trout Aquaculture Systems For Human Consumption
Biocontrol Of Cheese Spoilage Moulds Using Native Yeasts
Determination Of Fumonisins B1 And B2 In Food Matrices: Optimisation Of A Liquid Chromatographic Method With Fluorescence Detection
Biocontrol Of Cheese Spoilage Moulds Using Native Yeasts
Determination Of Fumonisins B1 And B2 In Food Matrices: Optimisation Of A Liquid Chromatographic Method With Fluorescence Detection
Design Of A Nitrite-Free Dry-Cured Fermented “salchichón” Process Preventing Growth Of Salmonella, Listeria Monocytogenes, And Staphylococcus Aureus
Determination Of Fumonisins B1 And B2 In Food Matrices: Optimisation Of A Liquid Chromatographic Method With Fluorescence Detection
Design Of A Nitrite-Free Dry-Cured Fermented “salchichón” Process Preventing Growth Of Salmonella, Listeria Monocytogenes, And Staphylococcus Aureus
Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product
Design Of A Nitrite-Free Dry-Cured Fermented “salchichón” Process Preventing Growth Of Salmonella, Listeria Monocytogenes, And Staphylococcus Aureus
Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product
A Comparative Study On The Preferences Of Spanish Consumers Towards The Use Of Natural Preservatives In Different Fruits
Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product
A Comparative Study On The Preferences Of Spanish Consumers Towards The Use Of Natural Preservatives In Different Fruits
Early Detection Of Monilinia Laxa In Nectarine (Prunus Persica Var. Nectarina) Using Electronic Nose Technology: A Non-Destructive Diagnostic Approach
A Comparative Study On The Preferences Of Spanish Consumers Towards The Use Of Natural Preservatives In Different Fruits
Early Detection Of Monilinia Laxa In Nectarine (Prunus Persica Var. Nectarina) Using Electronic Nose Technology: A Non-Destructive Diagnostic Approach
Modelling The Combined Effects Of Oxalic Acid, Water Activity, And Ph On The Growth And Mycotoxin Production Of Aspergillus Spp. In A Dried Fig System
Early Detection Of Monilinia Laxa In Nectarine (Prunus Persica Var. Nectarina) Using Electronic Nose Technology: A Non-Destructive Diagnostic Approach
Modelling The Combined Effects Of Oxalic Acid, Water Activity, And Ph On The Growth And Mycotoxin Production Of Aspergillus Spp. In A Dried Fig System
Lactic Acid Bacteria Isolated From Traditional Dry-Cured Fermented Foods With Probiotic Effect: Selection, Mechanisms Of Action And Applications
Modelling The Combined Effects Of Oxalic Acid, Water Activity, And Ph On The Growth And Mycotoxin Production Of Aspergillus Spp. In A Dried Fig System
Lactic Acid Bacteria Isolated From Traditional Dry-Cured Fermented Foods With Probiotic Effect: Selection, Mechanisms Of Action And Applications
Application Of The E-Nose As A Non-Destructive Technique In The Early Detection Of Monilinia Laxa On Plum (Prunus Domestica L.)
Lactic Acid Bacteria Isolated From Traditional Dry-Cured Fermented Foods With Probiotic Effect: Selection, Mechanisms Of Action And Applications
Application Of The E-Nose As A Non-Destructive Technique In The Early Detection Of Monilinia Laxa On Plum (Prunus Domestica L.)
Effects On Quality Of Application Of Two Antagonistic Yeasts On Plums (Prunus Salicina) During Postharvest Cold Storage
Application Of The E-Nose As A Non-Destructive Technique In The Early Detection Of Monilinia Laxa On Plum (Prunus Domestica L.)
Effects On Quality Of Application Of Two Antagonistic Yeasts On Plums (Prunus Salicina) During Postharvest Cold Storage
Early Detection Of Monilinia Laxa In Yellow-Fleshed Peach Using A Non-Destructive E-Nose Approach
Effects On Quality Of Application Of Two Antagonistic Yeasts On Plums (Prunus Salicina) During Postharvest Cold Storage
Early Detection Of Monilinia Laxa In Yellow-Fleshed Peach Using A Non-Destructive E-Nose Approach
Antagonistic Activity Of Two Yeasts Against Penicillium Expansum In Stone Fruits
Early Detection Of Monilinia Laxa In Yellow-Fleshed Peach Using A Non-Destructive E-Nose Approach
Antagonistic Activity Of Two Yeasts Against Penicillium Expansum In Stone Fruits
Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence
Antagonistic Activity Of Two Yeasts Against Penicillium Expansum In Stone Fruits
Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence
Effect Of Modified Atmosphere Packaging (Map) On Health-Promoting Compounds, Chlorophylls And Antioxidant Capacity Of Three Fig Cultivars (Ficus Carica L.)
Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence
Effect Of Modified Atmosphere Packaging (Map) On Health-Promoting Compounds, Chlorophylls And Antioxidant Capacity Of Three Fig Cultivars (Ficus Carica L.)
Impact Of Simulated Human Gastrointestinal Digestion On The Functional Properties Of Dietary Fibres Obtained From Broccoli Leaves, Grape Stems, Pomegranate And Tomato Peels
Effect Of Modified Atmosphere Packaging (Map) On Health-Promoting Compounds, Chlorophylls And Antioxidant Capacity Of Three Fig Cultivars (Ficus Carica L.)
Impact Of Simulated Human Gastrointestinal Digestion On The Functional Properties Of Dietary Fibres Obtained From Broccoli Leaves, Grape Stems, Pomegranate And Tomato Peels
Can Fruit Be More Sustainable? A Study On Consumer Preferences Towards The Use Of Natural Preservatives In Cherries
Impact Of Simulated Human Gastrointestinal Digestion On The Functional Properties Of Dietary Fibres Obtained From Broccoli Leaves, Grape Stems, Pomegranate And Tomato Peels
Can Fruit Be More Sustainable? A Study On Consumer Preferences Towards The Use Of Natural Preservatives In Cherries
Biocontrol Of L. Monocytogenes With Selected Autochthonous Lactic Acid Bacteria In Raw Milk Soft-Ripened Cheese Under Different Water Activity Conditions
Can Fruit Be More Sustainable? A Study On Consumer Preferences Towards The Use Of Natural Preservatives In Cherries
Biocontrol Of L. Monocytogenes With Selected Autochthonous Lactic Acid Bacteria In Raw Milk Soft-Ripened Cheese Under Different Water Activity Conditions
Low-Temperature Treatments As An Alternative To Conventional Pest Control In Dried Figs And Their Effect On Overall Fruit Quality
Biocontrol Of L. Monocytogenes With Selected Autochthonous Lactic Acid Bacteria In Raw Milk Soft-Ripened Cheese Under Different Water Activity Conditions
Low-Temperature Treatments As An Alternative To Conventional Pest Control In Dried Figs And Their Effect On Overall Fruit Quality
Screening Of Physicochemical And Bioactive Traits Of New Cherry Cultivars Obtained From The Cross Of ‘ambrunés’ × ‘hudson’
Low-Temperature Treatments As An Alternative To Conventional Pest Control In Dried Figs And Their Effect On Overall Fruit Quality
Screening Of Physicochemical And Bioactive Traits Of New Cherry Cultivars Obtained From The Cross Of ‘ambrunés’ × ‘hudson’
Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber
Screening Of Physicochemical And Bioactive Traits Of New Cherry Cultivars Obtained From The Cross Of ‘ambrunés’ × ‘hudson’
Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber
Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety
Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber
Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety
Comprehensive Analysis Of Bioactive Compounds, Functional Properties, And Applications Of Broccoli By-Products
Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety
Comprehensive Analysis Of Bioactive Compounds, Functional Properties, And Applications Of Broccoli By-Products
Identificación Y Control De Agentes Bióticos Causantes De Alteraciones En El Proceso Productivo Del Higo Seco
Comprehensive Analysis Of Bioactive Compounds, Functional Properties, And Applications Of Broccoli By-Products
Identificación Y Control De Agentes Bióticos Causantes De Alteraciones En El Proceso Productivo Del Higo Seco
Biocontrol Of Pathogen Microorganisms In Ripened Foods Of Animal Origin
Identificación Y Control De Agentes Bióticos Causantes De Alteraciones En El Proceso Productivo Del Higo Seco
Biocontrol Of Pathogen Microorganisms In Ripened Foods Of Animal Origin
Quantification And Identification Of Damage Caused By Pests And Fungi In Dried Figs From Orchards With Different Levels Of Agronomic Management In The Main Production Areas Of Extremadura (Sw Spain)
Biocontrol Of Pathogen Microorganisms In Ripened Foods Of Animal Origin
Quantification And Identification Of Damage Caused By Pests And Fungi In Dried Figs From Orchards With Different Levels Of Agronomic Management In The Main Production Areas Of Extremadura (Sw Spain)
Exploring Consumer Perceptions And Changing Consumption Patterns For Smoked Paprika: Implications For Traditional Food Products In Spain
Quantification And Identification Of Damage Caused By Pests And Fungi In Dried Figs From Orchards With Different Levels Of Agronomic Management In The Main Production Areas Of Extremadura (Sw Spain)
Exploring Consumer Perceptions And Changing Consumption Patterns For Smoked Paprika: Implications For Traditional Food Products In Spain
Prevalence Of Listeria Monocytogenes In Rte Meat Products Of Quevedo (Ecuador)
Exploring Consumer Perceptions And Changing Consumption Patterns For Smoked Paprika: Implications For Traditional Food Products In Spain
Prevalence Of Listeria Monocytogenes In Rte Meat Products Of Quevedo (Ecuador)
Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art
Prevalence Of Listeria Monocytogenes In Rte Meat Products Of Quevedo (Ecuador)
Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art
Grupo De Higiene Y Seguridad Alimentaria De La Universidad De Extremadura
Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art
Grupo De Higiene Y Seguridad Alimentaria De La Universidad De Extremadura
Study Of Lactic Acid Bacteria Isolated From Traditional Ripened Foods And Partial Characterization Of Their Bacteriocins
Grupo De Higiene Y Seguridad Alimentaria De La Universidad De Extremadura
Study Of Lactic Acid Bacteria Isolated From Traditional Ripened Foods And Partial Characterization Of Their Bacteriocins
Pathogenesis Of Fungal Infections
Study Of Lactic Acid Bacteria Isolated From Traditional Ripened Foods And Partial Characterization Of Their Bacteriocins
Pathogenesis Of Fungal Infections
Listeria Monocytogenes Cell-To-Cell Spread
Pathogenesis Of Fungal Infections
Listeria Monocytogenes Cell-To-Cell Spread
Microbiota De Los Derivados Cárnicos Curados-Madurados
Listeria Monocytogenes Cell-To-Cell Spread
Microbiota De Los Derivados Cárnicos Curados-Madurados
Effect Of A Selected Protective Culture Of Lactilactobacillus Sakei On The Evolution Of Volatile Compounds And On The Final Sensorial Characteristics Of Traditional Dry-Cured Fermented “salchichón”
Microbiota De Los Derivados Cárnicos Curados-Madurados
Effect Of A Selected Protective Culture Of Lactilactobacillus Sakei On The Evolution Of Volatile Compounds And On The Final Sensorial Characteristics Of Traditional Dry-Cured Fermented “salchichón”
Effect Of Acidic Conditions On The Growth And Expression Of Two Virulence Genes Of Listeria Monocytogenes Serotype 4b
Effect Of A Selected Protective Culture Of Lactilactobacillus Sakei On The Evolution Of Volatile Compounds And On The Final Sensorial Characteristics Of Traditional Dry-Cured Fermented “salchichón”
Effect Of Acidic Conditions On The Growth And Expression Of Two Virulence Genes Of Listeria Monocytogenes Serotype 4b
Improvement Of Shelf-Life Of Cherry (Prunus Avium L.) By Combined Application Of Modified-Atmosphere Packaging And Antagonistic Yeast For Long-Distance Export
Effect Of Acidic Conditions On The Growth And Expression Of Two Virulence Genes Of Listeria Monocytogenes Serotype 4b
Improvement Of Shelf-Life Of Cherry (Prunus Avium L.) By Combined Application Of Modified-Atmosphere Packaging And Antagonistic Yeast For Long-Distance Export
Fungal Control In Foods Through Biopreservation
Improvement Of Shelf-Life Of Cherry (Prunus Avium L.) By Combined Application Of Modified-Atmosphere Packaging And Antagonistic Yeast For Long-Distance Export
Fungal Control In Foods Through Biopreservation
Evaluation Of Fungal Hazards Associated With Dried Fig Processing
Fungal Control In Foods Through Biopreservation
Evaluation Of Fungal Hazards Associated With Dried Fig Processing
Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts
Evaluation Of Fungal Hazards Associated With Dried Fig Processing
Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts
Detection Of Volatile Organic Compounds Associated With Mechanical Damage In Apple Cv. ‘golden Delicious’ By Headspace Solid-Phase Microextraction (Hs-Spme) And Gc-Ms Analysis
Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts
Detection Of Volatile Organic Compounds Associated With Mechanical Damage In Apple Cv. ‘golden Delicious’ By Headspace Solid-Phase Microextraction (Hs-Spme) And Gc-Ms Analysis
Application Of Selected Lactic-Acid Bacteria To Control Listeria Monocytogenes In Soft-Ripened “torta Del Casar” Cheese
Detection Of Volatile Organic Compounds Associated With Mechanical Damage In Apple Cv. ‘golden Delicious’ By Headspace Solid-Phase Microextraction (Hs-Spme) And Gc-Ms Analysis
Application Of Selected Lactic-Acid Bacteria To Control Listeria Monocytogenes In Soft-Ripened “torta Del Casar” Cheese
Evolution Of Volatile Compounds During Ripening And Final Sensory Changes Of Traditional Raw Ewe’s Milk Cheese “torta Del Casar” Maturated With Selected Protective Lactic Acid Bacteria
Application Of Selected Lactic-Acid Bacteria To Control Listeria Monocytogenes In Soft-Ripened “torta Del Casar” Cheese
Evolution Of Volatile Compounds During Ripening And Final Sensory Changes Of Traditional Raw Ewe’s Milk Cheese “torta Del Casar” Maturated With Selected Protective Lactic Acid Bacteria
Selection And Characterization Of Lactic Acid Bacteria With Activity Against Listeria Monocytogenes From Traditional Rte Ripened Foods
Evolution Of Volatile Compounds During Ripening And Final Sensory Changes Of Traditional Raw Ewe’s Milk Cheese “torta Del Casar” Maturated With Selected Protective Lactic Acid Bacteria
Selection And Characterization Of Lactic Acid Bacteria With Activity Against Listeria Monocytogenes From Traditional Rte Ripened Foods
Antimicrobial Activity Of Essential Oils And Natural Plant Extracts Against Listeria Monocytogenes In A Dry-Cured Ham-Based Model
Selection And Characterization Of Lactic Acid Bacteria With Activity Against Listeria Monocytogenes From Traditional Rte Ripened Foods
Antimicrobial Activity Of Essential Oils And Natural Plant Extracts Against Listeria Monocytogenes In A Dry-Cured Ham-Based Model
Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products
Antimicrobial Activity Of Essential Oils And Natural Plant Extracts Against Listeria Monocytogenes In A Dry-Cured Ham-Based Model
Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products
Control Of Listeria Monocytogenes Growth And Virulence In A Traditional Soft Cheese Model System Based On Lactic Acid Bacteria And A Whey Protein Hydrolysate With Antimicrobial Activity
Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products
Control Of Listeria Monocytogenes Growth And Virulence In A Traditional Soft Cheese Model System Based On Lactic Acid Bacteria And A Whey Protein Hydrolysate With Antimicrobial Activity
Development Of New Agroindustrial Strategies For Improving Tomatoes For Industry
Control Of Listeria Monocytogenes Growth And Virulence In A Traditional Soft Cheese Model System Based On Lactic Acid Bacteria And A Whey Protein Hydrolysate With Antimicrobial Activity
Development Of New Agroindustrial Strategies For Improving Tomatoes For Industry
Influence Of Different Extraction Methods On The Compound Profiles And Functional Properties Of Extracts From Solid By-Products Of The Wine Industry
Development Of New Agroindustrial Strategies For Improving Tomatoes For Industry
Influence Of Different Extraction Methods On The Compound Profiles And Functional Properties Of Extracts From Solid By-Products Of The Wine Industry
Evaluation Of Broccoli (Brassica Oleracea Var. Italica) Crop By-Products As Sources Of Bioactive Compounds
Influence Of Different Extraction Methods On The Compound Profiles And Functional Properties Of Extracts From Solid By-Products Of The Wine Industry
Evaluation Of Broccoli (Brassica Oleracea Var. Italica) Crop By-Products As Sources Of Bioactive Compounds
Improve The Functional Properties Of Dietary Fibre Isolated From Broccoli By-Products By Using Different Technologies
Evaluation Of Broccoli (Brassica Oleracea Var. Italica) Crop By-Products As Sources Of Bioactive Compounds
Improve The Functional Properties Of Dietary Fibre Isolated From Broccoli By-Products By Using Different Technologies
Effects Of Use Of Modified Traditional Driers In Making Smoked Paprika “pimentón De La Vera”, On Pepper Quality And Mitigation Of Pah Contamination
Improve The Functional Properties Of Dietary Fibre Isolated From Broccoli By-Products By Using Different Technologies
Effects Of Use Of Modified Traditional Driers In Making Smoked Paprika “pimentón De La Vera”, On Pepper Quality And Mitigation Of Pah Contamination
Aplicación De Compuestos Orgánicos Volátiles (Vocs) Procedentes De Levaduras Para El Control De Penicillium Expansum En Manzana
Effects Of Use Of Modified Traditional Driers In Making Smoked Paprika “pimentón De La Vera”, On Pepper Quality And Mitigation Of Pah Contamination
Aplicación De Compuestos Orgánicos Volátiles (Vocs) Procedentes De Levaduras Para El Control De Penicillium Expansum En Manzana
Aplicación De Bacterias Ácido-Lácticas Seleccionadas Para El Biocontrol De "listeria Monocytogenes" En Quesos “torta Del Casar”
Aplicación De Compuestos Orgánicos Volátiles (Vocs) Procedentes De Levaduras Para El Control De Penicillium Expansum En Manzana
Aplicación De Bacterias Ácido-Lácticas Seleccionadas Para El Biocontrol De "listeria Monocytogenes" En Quesos “torta Del Casar”
Evaluación De La Contribución De Levaduras Con Propiedades Tecnológicas, A Las Propiedades Sensoriales De Quesos De Pasta Blanda
Aplicación De Bacterias Ácido-Lácticas Seleccionadas Para El Biocontrol De "listeria Monocytogenes" En Quesos “torta Del Casar”
Evaluación De La Contribución De Levaduras Con Propiedades Tecnológicas, A Las Propiedades Sensoriales De Quesos De Pasta Blanda
Metabolismos De Levaduras Potencialmente Probióticas De 10 Prebióticos Comerciales
Evaluación De La Contribución De Levaduras Con Propiedades Tecnológicas, A Las Propiedades Sensoriales De Quesos De Pasta Blanda
Metabolismos De Levaduras Potencialmente Probióticas De 10 Prebióticos Comerciales
Characterization Of Autochthonal Hafnia Spp. Strains Isolated From Spanish Soft Raw Ewe's Milk Pdo Cheeses To Be Used As Adjunct Culture
Metabolismos De Levaduras Potencialmente Probióticas De 10 Prebióticos Comerciales
Characterization Of Autochthonal Hafnia Spp. Strains Isolated From Spanish Soft Raw Ewe's Milk Pdo Cheeses To Be Used As Adjunct Culture
Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application
Characterization Of Autochthonal Hafnia Spp. Strains Isolated From Spanish Soft Raw Ewe's Milk Pdo Cheeses To Be Used As Adjunct Culture
Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application
Low-Frequency Ultrasound As A Tool For Quality Control Of Soft-Bodied Raw Ewe's Milk Cheeses
Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application
Low-Frequency Ultrasound As A Tool For Quality Control Of Soft-Bodied Raw Ewe's Milk Cheeses
Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics
Low-Frequency Ultrasound As A Tool For Quality Control Of Soft-Bodied Raw Ewe's Milk Cheeses
Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics
Physicochemical And Sensory Quality Of Dried Figs (Ficus Carica L.) As Affected By Drying Method And Variety
Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics
Physicochemical And Sensory Quality Of Dried Figs (Ficus Carica L.) As Affected By Drying Method And Variety
Consumers’ Growing Appetite For Natural Foods: Perceptions Towards The Use Of Natural Preservatives In Fresh Fruit
Physicochemical And Sensory Quality Of Dried Figs (Ficus Carica L.) As Affected By Drying Method And Variety
Consumers’ Growing Appetite For Natural Foods: Perceptions Towards The Use Of Natural Preservatives In Fresh Fruit
An Approach To The Consumption Of Smoked Paprika In Spain And Its Impact On The Intake Of Polycyclic Aromatic Hydrocarbons
Consumers’ Growing Appetite For Natural Foods: Perceptions Towards The Use Of Natural Preservatives In Fresh Fruit
An Approach To The Consumption Of Smoked Paprika In Spain And Its Impact On The Intake Of Polycyclic Aromatic Hydrocarbons
Growth And Expression Of Virulence Genes Of Listeria Monocytogenes During The Processing Of Dry-Cured Fermented “salchichón” Manufactured With A Selected Lactilactobacillus Sakei
An Approach To The Consumption Of Smoked Paprika In Spain And Its Impact On The Intake Of Polycyclic Aromatic Hydrocarbons
Growth And Expression Of Virulence Genes Of Listeria Monocytogenes During The Processing Of Dry-Cured Fermented “salchichón” Manufactured With A Selected Lactilactobacillus Sakei
Effect Of The Dry-Cured Fermented Sausage “salchichón” Processing With A Selected Lactobacillus Sakei In Listeria Monocytogenes And Microbial Population
Growth And Expression Of Virulence Genes Of Listeria Monocytogenes During The Processing Of Dry-Cured Fermented “salchichón” Manufactured With A Selected Lactilactobacillus Sakei
Effect Of The Dry-Cured Fermented Sausage “salchichón” Processing With A Selected Lactobacillus Sakei In Listeria Monocytogenes And Microbial Population
Identification Of The Causal Agent Of Aqueous Spot Disease Of Sweet Cherries (Prunus Avium L.) From The Jerte Valley (Cáceres, Spain)
Effect Of The Dry-Cured Fermented Sausage “salchichón” Processing With A Selected Lactobacillus Sakei In Listeria Monocytogenes And Microbial Population
Identification Of The Causal Agent Of Aqueous Spot Disease Of Sweet Cherries (Prunus Avium L.) From The Jerte Valley (Cáceres, Spain)
In Vitro Biological Control Of Aspergillus Flavus By Hanseniaspora Opuntiae L479 And Hanseniaspora Uvarum L793, Producers Of Antifungal Volatile Organic Compounds
Identification Of The Causal Agent Of Aqueous Spot Disease Of Sweet Cherries (Prunus Avium L.) From The Jerte Valley (Cáceres, Spain)
In Vitro Biological Control Of Aspergillus Flavus By Hanseniaspora Opuntiae L479 And Hanseniaspora Uvarum L793, Producers Of Antifungal Volatile Organic Compounds
Effect Of Temperature During Drying And Storage Of Dried Figs On Growth, Gene Expression And Aflatoxin Production
In Vitro Biological Control Of Aspergillus Flavus By Hanseniaspora Opuntiae L479 And Hanseniaspora Uvarum L793, Producers Of Antifungal Volatile Organic Compounds
Effect Of Temperature During Drying And Storage Of Dried Figs On Growth, Gene Expression And Aflatoxin Production
Combined Foliar Zinc And Nitrogen Application In Broccoli (Brassica Oleracea Var. Italica L.): Effects On Growth, Nutrient Bioaccumulation, And Bioactive Compounds
Effect Of Temperature During Drying And Storage Of Dried Figs On Growth, Gene Expression And Aflatoxin Production
Combined Foliar Zinc And Nitrogen Application In Broccoli (Brassica Oleracea Var. Italica L.): Effects On Growth, Nutrient Bioaccumulation, And Bioactive Compounds
Improving The Viability And Metabolism Of Intestinal Probiotic Bacteria Using Fibre Obtained From Vegetable By-Products
Combined Foliar Zinc And Nitrogen Application In Broccoli (Brassica Oleracea Var. Italica L.): Effects On Growth, Nutrient Bioaccumulation, And Bioactive Compounds
Improving The Viability And Metabolism Of Intestinal Probiotic Bacteria Using Fibre Obtained From Vegetable By-Products
Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees
Improving The Viability And Metabolism Of Intestinal Probiotic Bacteria Using Fibre Obtained From Vegetable By-Products
Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees
Strategies To Increase The Biological And Biotechnological Value Of Polysaccharides From Agricultural Waste For Application In Healthy Nutrition
Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees
Strategies To Increase The Biological And Biotechnological Value Of Polysaccharides From Agricultural Waste For Application In Healthy Nutrition
Evaluation Of The Quality And Shelf-Life Of Cayenne (Capsicum Spp.)
Strategies To Increase The Biological And Biotechnological Value Of Polysaccharides From Agricultural Waste For Application In Healthy Nutrition
Evaluation Of The Quality And Shelf-Life Of Cayenne (Capsicum Spp.)
Functional Properties Of Extracts And Residual Dietary Fibre From Pomegranate (Punica Granatum L.) Peel Obtained With Different Supercritical Fluid Conditions
Evaluation Of The Quality And Shelf-Life Of Cayenne (Capsicum Spp.)
Functional Properties Of Extracts And Residual Dietary Fibre From Pomegranate (Punica Granatum L.) Peel Obtained With Different Supercritical Fluid Conditions
Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality
Functional Properties Of Extracts And Residual Dietary Fibre From Pomegranate (Punica Granatum L.) Peel Obtained With Different Supercritical Fluid Conditions
Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality
Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese
Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality
Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese
Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking
Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese
Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking
Antimicrobial Activity Of Essential Oils And Natural Plant Extracts Against Listeria Monocytogenes In A Dry‐cured Ham‐based Model
Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking
Antimicrobial Activity Of Essential Oils And Natural Plant Extracts Against Listeria Monocytogenes In A Dry‐cured Ham‐based Model
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Antimicrobial Activity Of Essential Oils And Natural Plant Extracts Against Listeria Monocytogenes In A Dry‐cured Ham‐based Model
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards
Impact Of Water Activity On The Inactivation And Gene Expression Of Listeria Monocytogenes During Refrigerated Storage Of Pressurized Dry-Cured Ham
Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards
Impact Of Water Activity On The Inactivation And Gene Expression Of Listeria Monocytogenes During Refrigerated Storage Of Pressurized Dry-Cured Ham
Prevalence And Characterization Of Listeria Monocytogenes In Deboning And Slicing Areas Of Spanish Dry-Cured Ham Processing
Impact Of Water Activity On The Inactivation And Gene Expression Of Listeria Monocytogenes During Refrigerated Storage Of Pressurized Dry-Cured Ham
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 Application Of Antifungal Vocs-Producing Yeasts As Biocontrol Agents Of Grey Mould In Fruits
Evaluation Of The Efficacy Of Debaryomyces Hansenii As Protective Culture For Controlling Listeria Monocytogenes In Sliced Dry-Cured Ham
Selection And Application Of Antifungal Vocs-Producing Yeasts As Biocontrol Agents Of Grey Mould In Fruits
Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages
Selection And Application Of Antifungal Vocs-Producing Yeasts As Biocontrol Agents Of Grey Mould In Fruits
Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market
Effect Of Spanish Smoked Paprika “pimentón De La Vera” On Control Of Ochratoxin A And Aflatoxins Production On A Dry-Cured Meat Model System
Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market
Effect Of Spanish Smoked Paprika “pimentón De La Vera” On Control Of Ochratoxin A And Aflatoxins Production On A Dry-Cured Meat Model System
Relationship Between Cyclopiazonic Acid Production And Gene Expression In Penicillium Griseofulvum Under Dry-Cured Ham Processing Environmental Conditions
Effect Of Spanish Smoked Paprika “pimentón De La Vera” On Control Of Ochratoxin A And Aflatoxins Production On A Dry-Cured Meat 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
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
Effects Of Environmental Conditions And Substrate On Growth And Ochratoxin A Production By Penicillium Verrucosum And Penicillium Nordicum: Relative Risk Assessment Of Ota In Dry-Cured Meat Products
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
Effects Of Environmental Conditions And Substrate On Growth And Ochratoxin A Production By Penicillium Verrucosum And Penicillium Nordicum: Relative Risk Assessment Of Ota In Dry-Cured Meat Products
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Effects Of Environmental Conditions And Substrate On Growth And Ochratoxin A Production By Penicillium Verrucosum And Penicillium Nordicum: Relative Risk Assessment Of Ota In Dry-Cured Meat Products
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production
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
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
Spices And Herbs
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
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
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
Desarrollo De La Tutorización De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura Mediante Un Espacio Virtual
Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura
Desarrollo De La Tutorización De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura Mediante Un Espacio Virtual
Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura
Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium
Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura
Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium
Efecto De "debaryomyces Hansenii" En El Crecimiento Y Expresión De Genes De Virulencia De "listeria Monocytogenes En Jamón Curado Loncheado
Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium
Efecto De "debaryomyces Hansenii" En El Crecimiento Y Expresión De Genes De Virulencia De "listeria Monocytogenes En Jamón Curado Loncheado
Selección De Bacterias Ácido Lácticas Con Actividad Anti-"listeria Monocytogenes" En Alimentos Madurados Tradicionales
Efecto De "debaryomyces Hansenii" En El Crecimiento Y Expresión De Genes De Virulencia De "listeria Monocytogenes En Jamón Curado Loncheado
Selección De Bacterias Ácido Lácticas Con Actividad Anti-"listeria Monocytogenes" En Alimentos Madurados Tradicionales
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Selección De Bacterias Ácido Lácticas Con Actividad Anti-"listeria Monocytogenes" En Alimentos Madurados Tradicionales
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Gene Expression Analysis As A Method To Predict Ota Accumulation In Dry-Cured Meat Products
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
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
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
Gene Expression Analysis To Predict Aflatoxins B1 And G1 Contamination In Some Plant Origin Foods
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
Selection Of Reference Genes To Quantify Relative Expression Of Ochratoxin A-Related Genes By Penicillium Nordicum In Dry-Cured Ham
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Selection Of Reference Genes To Quantify Relative Expression Of Ochratoxin A-Related Genes By Penicillium Nordicum In Dry-Cured Ham
The Influence Of Ecophysiological Factors On Growth, Aflr Gene Expression And Aflatoxin B1 Production By A Type Strain Of Aspergillus Flavus
Selection Of Reference Genes To Quantify Relative Expression Of Ochratoxin A-Related Genes By Penicillium Nordicum In Dry-Cured Ham
The Influence Of Ecophysiological Factors On Growth, Aflr Gene Expression And Aflatoxin B1 Production By A Type Strain Of Aspergillus Flavus
Evaluation Of Different Rna Extraction Methods Of Filamentous Fungi In Various Food Matrices
The Influence Of Ecophysiological Factors On Growth, Aflr Gene Expression And Aflatoxin B1 Production By A Type Strain Of Aspergillus Flavus
Evaluation Of Different Rna Extraction Methods Of Filamentous Fungi In Various Food Matrices
Candida
Evaluation Of Different Rna Extraction Methods Of Filamentous Fungi In Various Food Matrices
Candida
Staphylococcus
Candida
Staphylococcus
Clostridium
Staphylococcus
Clostridium
Alternaria
Clostridium
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
Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas
Multiplex Detection Of Toxigenic Penicillium Species
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
Productos Cárnicos Seguros, Nutritivos Y Saludables: Red De Excelencia Consolider Procarse : Cáceres, 4-5 De Octubre De 2017
The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors
Productos Cárnicos Seguros, Nutritivos Y Saludables: Red De Excelencia Consolider Procarse : Cáceres, 4-5 De Octubre De 2017
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Productos Cárnicos Seguros, Nutritivos Y Saludables: Red De Excelencia Consolider Procarse : Cáceres, 4-5 De Octubre De 2017
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
Influence Of Ripening Stage On Bioactive Compounds And Antioxidant Activity In Nine Fig (Ficus Carica L.) Varieties Grown In Extremadura, Spain
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
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)
Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application
Physicochemical And Nutritional Characterization Of Brebas For Fresh Consumption From Nine Fig Varieties (Ficus Carica L.) Grown In Extremadura (Spain)
Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application
Higiene Y Seguridad Alimentaria
Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application
Higiene Y Seguridad Alimentaria
Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages
Higiene Y Seguridad Alimentaria
Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages
Uso De Cultivos Protectores En Productos Cárnicos
Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages
Uso De Cultivos Protectores En Productos Cárnicos
Evaluación De La Supervivencia De "listeria Monocytogenes" En Jamón Curado Mediante El Análisis De La Expresión Génica
Uso De Cultivos Protectores En Productos Cárnicos
Evaluación De La Supervivencia De "listeria Monocytogenes" En Jamón Curado Mediante El Análisis De La Expresión Génica
Sistemas De Secado Alternativos Al Secado Al Sol En Higos
Evaluación De La Supervivencia De "listeria Monocytogenes" En Jamón Curado Mediante El Análisis De La Expresión Génica
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.)
Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases
Synergism Of Defatted Soybean Meal Extract And Modified Atmosphere Packaging To Preserve The Quality Of Figs (Ficus Carica L.)
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
Identification And Control Of Moulds Responsible For Black Spot Spoilage In Dry-Cured Ham
Antioxidant And Antimicrobial Activity Of Natural Phenolic Extract From Defatted Soybean Flour By-Product For Stone Fruit Postharvest Application
Identification And Control Of Moulds Responsible For Black Spot Spoilage In Dry-Cured Ham
Development Of A Hog-Based Real-Time Pcr Method To Detect Stress Response Changes In Mycotoxigenic Moulds
Identification And Control Of Moulds Responsible For Black Spot Spoilage In Dry-Cured Ham
Development Of A Hog-Based Real-Time Pcr Method To Detect Stress Response Changes In Mycotoxigenic Moulds
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Development Of A Hog-Based Real-Time Pcr Method To Detect Stress Response Changes In Mycotoxigenic Moulds
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Development Of An Efficient Real-Time Pcr Assay To Quantify Enterotoxin-Producing Staphylococci In Meat Products
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Development Of An Efficient Real-Time Pcr Assay To Quantify Enterotoxin-Producing Staphylococci In Meat Products
Desarrollo De Métodos De Rt-Qpcr Para La Detección De Mohos Viables Productores De Ota En Derivados Cárnicos Curado-Madurados
Development Of An Efficient Real-Time Pcr Assay To Quantify Enterotoxin-Producing Staphylococci In Meat Products
Desarrollo De Métodos De Rt-Qpcr Para La Detección De Mohos Viables Productores De Ota En Derivados Cárnicos Curado-Madurados
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Desarrollo De Métodos De Rt-Qpcr Para La Detección De Mohos Viables Productores De Ota En Derivados Cárnicos Curado-Madurados
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption
Detection Of Filamentous Fungi In Foods
Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption
Detection Of Filamentous Fungi In Foods
Quantification Of Penicillium Nalgiovense On Dry-Cured Sausage ‘salchichón’ Using A Sybr Green-Based Real-Time Pcr
Detection Of Filamentous Fungi In Foods
Quantification Of Penicillium Nalgiovense On Dry-Cured Sausage ‘salchichón’ Using A Sybr Green-Based Real-Time Pcr
Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process
Quantification Of Penicillium Nalgiovense On Dry-Cured Sausage ‘salchichón’ Using A Sybr Green-Based Real-Time Pcr
Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process
Effect Of Modified Atmosphere Packaging On The Antioxidant Activity And Total Phenolic Content In 'albacor' Figs
Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process
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)
Relationship Between Ecophysiological Factors, Growth And Ochratoxin A Contamination Of Dry-Cured Sausage Based Matrices
Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)
Relationship Between Ecophysiological Factors, Growth And Ochratoxin A Contamination Of Dry-Cured Sausage Based Matrices
Characterisation And Detection Of Spoilage Mould Responsible For Black Spot In Dry-Cured Fermented Sausages
Relationship Between Ecophysiological Factors, Growth And Ochratoxin A Contamination Of Dry-Cured Sausage Based Matrices
Characterisation And Detection Of Spoilage Mould Responsible For Black Spot In Dry-Cured Fermented Sausages
Design Of Primers And Probes For Quantitative Real-Time Pcr Methods
Characterisation And Detection Of Spoilage Mould Responsible For Black Spot In Dry-Cured Fermented Sausages
Design Of Primers And Probes For Quantitative Real-Time Pcr Methods
Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese
Design Of Primers And Probes For Quantitative Real-Time Pcr Methods
Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Escherichia Coli O157:h7 Viables En Productos Cárnicos
Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Escherichia Coli O157:h7 Viables En Productos Cárnicos
Clostridium (C. Botulinum And C. Perfringens)
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Escherichia Coli O157:h7 Viables En Productos Cárnicos
Clostridium (C. Botulinum And C. Perfringens)
T-2, Ht-2, And Diacetoxyscirpenol Toxins From Fusarium
Clostridium (C. Botulinum And C. Perfringens)
T-2, Ht-2, And Diacetoxyscirpenol Toxins From Fusarium
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
T-2, Ht-2, And Diacetoxyscirpenol Toxins From Fusarium
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.)
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
Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)
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
Inhibition Of Ochratoxigenic Moulds By Debaryomyces Hansenii Strains For Biopreservation Of Dry-Cured Meat Products
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
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 Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
The Influence Of Salt (Nacl) On Ochratoxin A Biosynthetic Genes, Growth And Ochratoxin A Production By Three Strains Of Penicillium Nordicum On A Dry-Cured Ham-Based Medium
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
The Influence Of Salt (Nacl) On Ochratoxin A Biosynthetic Genes, Growth And Ochratoxin A Production By Three Strains Of Penicillium Nordicum On A Dry-Cured Ham-Based Medium
Cuantificación De La Expresión Génica De Mohos Productores De Ota En Productos Cárnicos Crudos-Curados Mediante Pcr En Tiempo Real
The Influence Of Salt (Nacl) On Ochratoxin A Biosynthetic Genes, Growth And Ochratoxin A Production By Three Strains Of Penicillium Nordicum On A Dry-Cured Ham-Based Medium
Cuantificación De La Expresión Génica De Mohos Productores De Ota En Productos Cárnicos Crudos-Curados Mediante Pcr En Tiempo Real
Evaluación De La Producción De Ocratoxina A Por P. Nordicum Y P. Verrucosum En Diferentes Condiciones Ambientales
Cuantificación De La Expresión Génica De Mohos Productores De Ota En Productos Cárnicos Crudos-Curados Mediante Pcr En Tiempo Real
Evaluación De La Producción De Ocratoxina A Por P. Nordicum Y P. Verrucosum En Diferentes Condiciones Ambientales
Bacterial Communities Of The Traditional Raw Ewe's Milk Cheese Torta Del Casar Made Without The Addition Of A Starter
Evaluación De La Producción De Ocratoxina A Por P. Nordicum Y P. Verrucosum En Diferentes Condiciones Ambientales
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"
Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese
Aplicación De Atmósferas Controladas Para Prolongar La Vida Útil De Cerezas Tipo Picota De La Variedad "ambrunés"
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
Influence Of Temperature And Substrate Conditions On The Omt-1 Gene Expression Of Aspergillus Parasiticus In Relation To Its Aflatoxin Production
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Influence Of Temperature And Substrate Conditions On The Omt-1 Gene Expression Of Aspergillus Parasiticus In Relation To Its Aflatoxin Production
Development Of A Multiplex Pcr Method For The Detection Of Patulin-, Ochratoxin A- And Aflatoxin-Producing Moulds In Foods
Influence Of Temperature And Substrate Conditions On The Omt-1 Gene Expression Of Aspergillus Parasiticus In Relation To Its Aflatoxin Production
Development Of A Multiplex Pcr Method For The Detection Of Patulin-, Ochratoxin A- And Aflatoxin-Producing Moulds In Foods
Effect Of Penicillium Nalgiovense As Protective Culture In Processing Of Dry-Fermented Sausage Salchichón
Development Of A Multiplex Pcr Method For The Detection Of Patulin-, Ochratoxin A- And Aflatoxin-Producing Moulds In Foods
Effect Of Penicillium Nalgiovense As Protective Culture In Processing Of Dry-Fermented Sausage Salchichón
Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products
Effect Of Penicillium Nalgiovense As Protective Culture In Processing Of Dry-Fermented Sausage Salchichón
Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products
Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life
Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products
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
Desarrollo De Métodos Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Micotoxinas En Productos Cárnicos Madurados
Influencia De Las Técnicas De Cultivo En La Producción Del Pimiento Para Pimentón En La Comarca De La Vera
Desarrollo De Métodos Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Micotoxinas En Productos Cárnicos Madurados
Efecto De "penicillium Nalgiovense" Como Cultivo Protector En La Inhibición De Mohos Toxigénicos En Embutidos Crudos-Curados
Desarrollo De Métodos Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Micotoxinas En Productos Cárnicos Madurados
Efecto De "penicillium Nalgiovense" Como Cultivo Protector En La Inhibición De Mohos Toxigénicos En Embutidos Crudos-Curados
Detección De Mohos Toxigénicos En Alimentos
Efecto De "penicillium Nalgiovense" Como Cultivo Protector En La Inhibición De Mohos Toxigénicos En Embutidos Crudos-Curados
Detección De Mohos Toxigénicos En Alimentos
Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage
Detección De Mohos Toxigénicos En Alimentos
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
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
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
Development Of A Protocol For Efficient Dna Extraction Of Patulin-Producing Molds From Food For Sensitive Detection By Pcr
Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr
Development Of A Protocol For Efficient Dna Extraction Of Patulin-Producing Molds From Food For Sensitive Detection By Pcr
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Development Of A Protocol For Efficient Dna Extraction Of Patulin-Producing Molds From Food For Sensitive Detection By Pcr
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
A Comparative Study Of Dna Extraction Methods To Be Used In Real-Time Pcr Based Quantification Of Ochratoxin A-Producing Molds In Food Products
Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods
A Comparative Study Of Dna Extraction Methods To Be Used In Real-Time Pcr Based Quantification Of Ochratoxin A-Producing Molds In Food Products
Pcr To Detect Patulin Producing Moulds Validated In Foods
A Comparative Study Of Dna Extraction Methods To Be Used In Real-Time Pcr Based Quantification Of Ochratoxin A-Producing Molds In Food Products
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
Development Of Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-Producing Molds In Foods
Characterization And Control Of Microbial Black Spot Spoilage In Dry-Cured Iberian Ham
Development Of Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-Producing Molds In Foods
Quantitative Real-Time Pcr Method With Internal Amplification Control To Quantify Cyclopiazonic Acid Producing Molds In Foods
Development Of Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-Producing Molds In Foods
Quantitative Real-Time Pcr Method With Internal Amplification Control To Quantify Cyclopiazonic Acid Producing Molds In Foods
Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes
Quantitative Real-Time Pcr Method With Internal Amplification Control To Quantify Cyclopiazonic Acid Producing Molds In Foods
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
Productos Cárnicos Para El Siglo Xxi: Seguros, Nutritivos Y Saludables
Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage
Productos Cárnicos Para El Siglo Xxi: Seguros, Nutritivos Y Saludables
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Aflatoxinas, Ocratoxina A Y Patulina En Productos Cárnicos
Productos Cárnicos Para El Siglo Xxi: Seguros, Nutritivos Y Saludables
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Aflatoxinas, Ocratoxina A Y Patulina En Productos Cárnicos
Pcr En Tiempo Real Para Detectar Estafilococos Enterotoxigénicos En Productos Cárnicos
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Aflatoxinas, Ocratoxina A Y Patulina En Productos Cárnicos
Pcr En Tiempo Real Para Detectar Estafilococos Enterotoxigénicos En Productos Cárnicos
Pcr En Tiempo Real Para Cuantificar Mohos Productores De Aflatoxinas En Productos Cárnicos
Pcr En Tiempo Real Para Detectar Estafilococos Enterotoxigénicos En Productos Cárnicos
Pcr En Tiempo Real Para Cuantificar Mohos Productores De Aflatoxinas En Productos Cárnicos
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Pcr En Tiempo Real Para Cuantificar Mohos Productores De Aflatoxinas En Productos Cárnicos
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Subproyecto Detrapat: Incidencia, Prevalencia Y Detección De Patógenos Por Técnicas Rápidas En La Industria Cárnica Y Productos Cárnicos Rte
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Subproyecto Detrapat: Incidencia, Prevalencia Y Detección De Patógenos Por Técnicas Rápidas En La Industria Cárnica Y Productos Cárnicos Rte
Técnicas De Pcr Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Subproyecto Detrapat: Incidencia, Prevalencia Y Detección De Patógenos Por Técnicas Rápidas En La Industria Cárnica Y Productos Cárnicos Rte
Técnicas De Pcr Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Pcr Múltiple En Tiempo Real Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Técnicas De Pcr Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Pcr Múltiple En Tiempo Real Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Desarrollo De Una Pcr Convencional Para Detectar “e. Coli” O157:h7
Pcr Múltiple En Tiempo Real Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Desarrollo De Una Pcr Convencional Para Detectar “e. Coli” O157:h7
Pcr Múltiple En Tiempo Real Para Cuantificar “e. Coli” O157:h7 En Productos Cárnicos
Desarrollo De Una Pcr Convencional Para Detectar “e. Coli” O157:h7
Pcr Múltiple En Tiempo Real Para Cuantificar “e. Coli” O157:h7 En Productos Cárnicos
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Pcr Múltiple En Tiempo Real Para Cuantificar “e. Coli” O157:h7 En Productos Cárnicos
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Development Of A Pcr Protocol To Detect Patulin Producing Moulds In Food Products
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Development Of A Pcr Protocol To Detect Patulin Producing Moulds In Food Products
Quantification Of Ochratoxin A-Producing Molds In Food Products By Sybr Green And Taqman Real-Time Pcr Methods
Development Of A Pcr Protocol To Detect Patulin Producing Moulds In Food Products
Quantification Of Ochratoxin A-Producing Molds In Food Products By Sybr Green And Taqman Real-Time Pcr Methods
Development Of Real-Time Pcr Methods To Quantify Patulin-Producing Molds In Food Products
Quantification Of Ochratoxin A-Producing Molds In Food Products By Sybr Green And Taqman Real-Time Pcr Methods
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
Clostridium
Design Of A Method To Evaluate Yeasts To Be Used As Starter Cultures In Dry-Cured Meat Products
Clostridium
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Clostridium
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
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
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
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
Effect Of Selected Strains Of Debaryomyces Hansenii On The Volatile Compound Production Of Dry Fermented Sausage Salchichón
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
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
Población De Levaduras De Jamón Ibérico:: Caracterización, Distribución E Influencia En El Aroma
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
Población De Levaduras De Jamón Ibérico:: Caracterización, Distribución E Influencia En El Aroma
Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
Población De Levaduras De Jamón Ibérico:: Caracterización, Distribución E Influencia En El Aroma
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
Influencia De Las Condiciones Higiénicas De Elaboración Sobre La Putrefacción Profunda O "cala" Del Jamón Curado
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Influencia De Las Condiciones Higiénicas De Elaboración Sobre La Putrefacción Profunda O "cala" Del Jamón Curado
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Influencia De Las Condiciones Higiénicas De Elaboración Sobre La Putrefacción Profunda O "cala" Del Jamón Curado
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
Differentiation Of Yeasts Growing On Dry-Cured Iberian Ham By Mitochondrial Dna Restriction Analysis, Rapd-Pcr And Their Volatile Compounds Production
Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products
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
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
Debaryomyces
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
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
Valoracion A Medio Plazo De La Intervención En Fase I De Prevención Y Rehabilitación Cardíaca En Pacientes Isquémicos Obesos
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
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers
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
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Calidad De La Carne De Caza
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Genetic Characterization And Expression Of The Novel Fungal Protease, Epg222 Active In Dry-Cured Meat Products
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Genetic Characterization And Expression Of The Novel Fungal Protease, Epg222 Active In Dry-Cured Meat Products
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Genetic Characterization And Expression Of The Novel Fungal Protease, Epg222 Active In Dry-Cured Meat Products
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage `salchichon'
Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage `salchichon'
Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage `salchichon'
Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés
Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico
Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés
Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico
Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika
Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico
Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'
Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
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
Caracterización Fenotípica Y Por Rapd-Pcr De Levaduras Aisladas Durante El Proceso De Maduración De Jamón Ibérico
Influence Of A Test Preservative On Sponge Cakes Under Different Storage Conditions
Caracterización Fenotípica Y Por Rapd-Pcr De Levaduras Aisladas Durante El Proceso De Maduración De Jamón Ibérico
Interés Del Control De Los Mohos En El Jamón Curado
Caracterización Fenotípica Y Por Rapd-Pcr De Levaduras Aisladas Durante El Proceso De Maduración De Jamón Ibérico
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
Effect Of Processing Of Tomato Paste On The Pigment Content
Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr
Effect Of Processing Of Tomato Paste On The Pigment Content
Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins
Effect Of Processing Of Tomato Paste On The Pigment Content
Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins
Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe
Effect Of The Fungal Extracellular Protease Epg222 On Texture Of Whole Pieces Of Pork Loin
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe
Effect Of The Fungal Extracellular Protease Epg222 On Texture Of Whole Pieces Of Pork Loin
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins
Effect Of The Fungal Extracellular Protease Epg222 On Texture Of Whole Pieces Of Pork Loin
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe.
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe.
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe.
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Purification And Characterization Of An Extracellular Protease From Penicillium Chrysogenum Pg222 Active Against Meat Proteins
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Purification And Characterization Of An Extracellular Protease From Penicillium Chrysogenum Pg222 Active Against Meat Proteins
Molecular Cloning Of Verrucosidin-Producing Penicillium Polonicum Genes By Differential Screening To Obtain A Dna Probe
Purification And Characterization Of An Extracellular Protease From Penicillium Chrysogenum Pg222 Active Against Meat Proteins
Molecular Cloning Of Verrucosidin-Producing Penicillium Polonicum Genes By Differential Screening To Obtain A Dna Probe
Production Of Cyclopiazonic Acid By Penicillium Commune Isolated From Dry-Cured Ham On A Meat Extract - Based Substrate
Molecular Cloning Of Verrucosidin-Producing Penicillium Polonicum Genes By Differential Screening To Obtain A Dna Probe
Production Of Cyclopiazonic Acid By Penicillium Commune Isolated From Dry-Cured Ham On A Meat Extract - Based Substrate
Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores
Production Of Cyclopiazonic Acid By Penicillium Commune Isolated From Dry-Cured Ham On A Meat Extract - Based Substrate
Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos
Control Del Proceso De Elaboración Del Jamón Ibérico. Aseguramiento De La Calidad Sensorial
Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos
Control Del Proceso De Elaboración Del Jamón Ibérico. Aseguramiento De La Calidad Sensorial
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
Control Del Proceso De Elaboración Del Jamón Ibérico. Aseguramiento De La Calidad Sensorial
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods.
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods.
Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods.
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
Valoración De La Importancia De Realizar El Desayuno Y/o Almuerzo En El Balance Nutricional Del Adolescente. Estudio Navalcarnero (Madrid)
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
Valoración De La Importancia De Realizar El Desayuno Y/o Almuerzo En El Balance Nutricional Del Adolescente. Estudio Navalcarnero (Madrid)
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
Valoración De La Importancia De Realizar El Desayuno Y/o Almuerzo En El Balance Nutricional Del Adolescente. Estudio Navalcarnero (Madrid)
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
Microbial Hazards Analysis In Commercial Processing Of Prepared And Frozen Hake Fish Fingers Análisis De Los Riesgos Microbiológicos Durante El Proceso De Elaboración De Varitas De Merluza
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
Microbial Hazards Analysis In Commercial Processing Of Prepared And Frozen Hake Fish Fingers Análisis De Los Riesgos Microbiológicos Durante El Proceso De Elaboración De Varitas De Merluza
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Microbial Hazards Analysis In Commercial Processing Of Prepared And Frozen Hake Fish Fingers Análisis De Los Riesgos Microbiológicos Durante El Proceso De Elaboración De Varitas De Merluza
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham
Microbiological Hazards During Processing Of Croquettes
Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham
Microbiological Hazards During Processing Of Croquettes
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commmercial Croquettes
Microbiological Hazards During Processing Of Croquettes
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commmercial Croquettes
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commercial Croquettes
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commmercial Croquettes
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commercial Croquettes
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commercial Croquettes
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Evaluation Of Microbial Hazards During Processing Of Spanish Prepared Flamenquin
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Evaluation Of Microbial Hazards During Processing Of Spanish Prepared Flamenquin
Selección De Cultivos Iniciadores Para Jamón Curado Y Ventajas De Su Aplicación
Evaluation Of Microbial Hazards During Processing Of Spanish Prepared Flamenquin
Selección De Cultivos Iniciadores Para Jamón Curado Y Ventajas De Su Aplicación
Diferenciación De "s. Aureus, C. Perfrigens Y C. Botulinum" De "aislamientos Estafilococos Y Clostridios" En Alimentos Mediante Técnicas De Ácidos Nucleicos
Selección De Cultivos Iniciadores Para Jamón Curado Y Ventajas De Su Aplicación
Diferenciación De "s. Aureus, C. Perfrigens Y C. Botulinum" De "aislamientos Estafilococos Y Clostridios" En Alimentos Mediante Técnicas De Ácidos Nucleicos
Implantación Del Sistema Aricpc/haccp En Precocinados Congelados. 2. Evaluación De Peligros Microbiológicos En El Proceso De Elaboración. Medidas Preventivas, Puntos Críticos De Control Y Sistemas De Vigilancia Y Monitorización
Diferenciación De "s. Aureus, C. Perfrigens Y C. Botulinum" De "aislamientos Estafilococos Y Clostridios" En Alimentos Mediante Técnicas De Ácidos Nucleicos
Implantación Del Sistema Aricpc/haccp En Precocinados Congelados. 2. Evaluación De Peligros Microbiológicos En El Proceso De Elaboración. Medidas Preventivas, Puntos Críticos De Control Y Sistemas De Vigilancia Y Monitorización
Respuesta Del Sistema Aricpc/haccp En Precocinados Congelados. 2. Evaluación De Los Peligros Microbiológicos En El Proceso De Elaboración. Medidas Preventivas, Puntos Críticos De Control Y Sistemas De Vigilancia Y Monoterización
Implantación Del Sistema Aricpc/haccp En Precocinados Congelados. 2. Evaluación De Peligros Microbiológicos En El Proceso De Elaboración. Medidas Preventivas, Puntos Críticos De Control Y Sistemas De Vigilancia Y Monitorización
Respuesta Del Sistema Aricpc/haccp En Precocinados Congelados. 2. Evaluación De Los Peligros Microbiológicos En El Proceso De Elaboración. Medidas Preventivas, Puntos Críticos De Control Y Sistemas De Vigilancia Y Monoterización
Respuesta Del Sistema Aricpc/haccp En Precocinados Congelados. 1. Evaluación De Peligros Microbiológicos En La Materias Primas
Respuesta Del Sistema Aricpc/haccp En Precocinados Congelados. 2. Evaluación De Los Peligros Microbiológicos En El Proceso De Elaboración. Medidas Preventivas, Puntos Críticos De Control Y Sistemas De Vigilancia Y Monoterización
Respuesta Del Sistema Aricpc/haccp En Precocinados Congelados. 1. Evaluación De Peligros Microbiológicos En La Materias Primas
Implantación Del Sistema Aricpc/haccp En Precocinados Congelados. 1. Evaluación De Peligros Microbiológicos En Las Materias Primas
Respuesta Del Sistema Aricpc/haccp En Precocinados Congelados. 1. Evaluación De Peligros Microbiológicos En La Materias Primas
Implantación Del Sistema Aricpc/haccp En Precocinados Congelados. 1. Evaluación De Peligros Microbiológicos En Las Materias Primas
El Sistema Arcpc Como Medida De Aseguramiento De La Calidad Alimentaria
Implantación Del Sistema Aricpc/haccp En Precocinados Congelados. 1. Evaluación De Peligros Microbiológicos En Las Materias Primas
El Sistema Arcpc Como Medida De Aseguramiento De La Calidad Alimentaria
Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos
El Sistema Arcpc Como Medida De Aseguramiento De La Calidad Alimentaria
Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos
Evaluation Of Proteolytic Activity Of Micro-Organisms Isolated From Dry Cured Ham
Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos
Evaluation Of Proteolytic Activity Of Micro-Organisms Isolated From Dry Cured Ham
Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe
Evaluation Of Proteolytic Activity Of Micro-Organisms Isolated From Dry Cured Ham
Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe
Composition And Toxigenic Potential Of The Mould Population On Dry-Cured Iberian Ham
Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe
Composition And Toxigenic Potential Of The Mould Population On Dry-Cured Iberian Ham
Gram-Positive, Catalase-Positive Cocci From Dry Cured Iberian Ham And Their Enterotoxigenic Potential
Composition And Toxigenic Potential Of The Mould Population On Dry-Cured Iberian Ham
Gram-Positive, Catalase-Positive Cocci From Dry Cured Iberian Ham And Their Enterotoxigenic Potential
Yeast Population During Ripening Of Dry-Cured Iberian Ham
Gram-Positive, Catalase-Positive Cocci From Dry Cured Iberian Ham And Their Enterotoxigenic Potential
Yeast Population During Ripening Of Dry-Cured Iberian Ham
Studies On The Genes Encoding Botulinum Neurotoxin Type A Of Clostridium Botulinum From A Variety Of Sources
Yeast Population During Ripening Of Dry-Cured Iberian Ham
Studies On The Genes Encoding Botulinum Neurotoxin Type A Of Clostridium Botulinum From A Variety Of Sources
Evolution Of Free Amino Acids And Amines During Ripening Of Iberian Cured Ham
Studies On The Genes Encoding Botulinum Neurotoxin Type A Of Clostridium Botulinum From A Variety Of Sources
Evolution Of Free Amino Acids And Amines During Ripening Of Iberian Cured Ham
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Evolution Of Free Amino Acids And Amines During Ripening Of Iberian Cured Ham
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Characterization Of Staphylococcus Spp. And Micrococcus Spp. Isolated From Iberian Ham Throughout The Ripening Process
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Characterization Of Staphylococcus Spp. And Micrococcus Spp. Isolated From Iberian Ham Throughout The Ripening Process
The Phylogeny Of The Genus Clostridium: Proposal Of Five New Genera And Eleven New Species Combinations
Characterization Of Staphylococcus Spp. And Micrococcus Spp. Isolated From Iberian Ham Throughout The Ripening Process
The Phylogeny Of The Genus Clostridium: Proposal Of Five New Genera And Eleven New Species Combinations
Lipid- And Protein-Degrading Processes During The Maturation Of Ham
The Phylogeny Of The Genus Clostridium: Proposal Of Five New Genera And Eleven New Species Combinations
Lipid- And Protein-Degrading Processes During The Maturation Of Ham
Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico
Lipid- And Protein-Degrading Processes During The Maturation Of Ham
Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
La Psicología Social En La Donación Y Trasplante De Órganos: (Análisis De Las Actitudes De La Población)
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
La Psicología Social En La Donación Y Trasplante De Órganos: (Análisis De Las Actitudes De La Población)
Volatile Components Of Dry Cured Iberian Ham
La Psicología Social En La Donación Y Trasplante De Órganos: (Análisis De Las Actitudes De La Población)
Volatile Components Of Dry Cured Iberian Ham
Antilisterial Activity Of Cinnamon Essential Oil, Pomegranate Extract, Or Strawberry Tree Extract Against Listeria Monocytogenes In Slices Of Dry-Cured Ham And Pork Loin
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