PUBLICACIÓN

Implementation of netting system for production of ‘Calabacita’ dried figs: Effects on pest incidence, fruit quality and mycotoxin occurrence

Logo Open Access

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Galan A.J.; Ruiz-Moyano S.; Martin A.; Delgado J.; Alvarez M.; Lopez-Corrales M.

2024 SCIENTIA HORTICULTURAE

Horticulture (Q1)

JCR: 4.2

SJR: 0.899

CITAS

2

DOI

10.1016/j.scienta.2024.113099

EID

2-s2.0-85188459216

ISSN

0304-4238

AUTORES DE LA UEX

Santiago Ruiz-Moyano Seco De Herrera
Alberto Martín González
Josué Delgado Perón

OTRAS PUBLICACIONES DE INTERÉS

La Psicología Social En La Donación Y Trasplante De Órganos: (Análisis De Las Actitudes De La Población)
Evaluation Of The Effect Of Clove Essential Oil As Antifungal Strategy In “salchichón”-Type Dry-Cured Fermented Sausages
Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages
Evaluation Of The Effect Of Clove Essential Oil As Antifungal Strategy In “salchichón”-Type Dry-Cured Fermented Sausages
Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages
Mycotoxins In Meat Products
Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages
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
Debaryomyces Hansenii Alone And In Combination With Plant Extracts Reduce Ochratoxin A In Dry-Cured “chorizo”
Pathogen And Spoilage Microorganisms In Meat And Dairy Analogues: Occurrence And Control Strategies
Debaryomyces Hansenii Alone And In Combination With Plant Extracts Reduce Ochratoxin A In Dry-Cured “chorizo”
Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei
Debaryomyces Hansenii Alone And In Combination With Plant Extracts Reduce Ochratoxin A In Dry-Cured “chorizo”
Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei
Review: Rhizopus Sp. Beyond Tempeh. An Occidental Approach To Mold-Based Fermentations
Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei
Review: Rhizopus Sp. Beyond Tempeh. An Occidental Approach To Mold-Based Fermentations
E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum
Review: Rhizopus Sp. Beyond Tempeh. An Occidental Approach To Mold-Based Fermentations
E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum
Mycobiota Composition Through The Ripening Of Artisanal Soft Cheeses ‘torta Del Casar’ And ‘queso De La Serena’ Monitored By High-Throughput Sequencing
E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum
Mycobiota Composition Through The Ripening Of Artisanal Soft Cheeses ‘torta Del Casar’ And ‘queso De La Serena’ Monitored By High-Throughput Sequencing
Physicochemical And Sensory Properties Of Dry-Fermented Sausages As Influenced By The Surface Inoculation With Non-Traditional Molds
Mycobiota Composition Through The Ripening Of Artisanal Soft Cheeses ‘torta Del Casar’ And ‘queso De La Serena’ Monitored By High-Throughput Sequencing
Physicochemical And Sensory Properties Of Dry-Fermented Sausages As Influenced By The Surface Inoculation With Non-Traditional Molds
Determination Of Geosmin And 2-Methylisoborneol And Associated Microbial Composition In Rainbow Trout Aquaculture Systems For Human Consumption
Physicochemical And Sensory Properties Of Dry-Fermented Sausages As Influenced By The Surface Inoculation With Non-Traditional Molds
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
Talaromyces Pinophilus Strain Hd25g2 As A Novel Biocontrol Agent Of Fusarium Culmorum, The Causal Agent Of Root And Crown Rot Of Soft Wheat
Determination Of Fumonisins B1 And B2 In Food Matrices: Optimisation Of A Liquid Chromatographic Method With Fluorescence Detection
Talaromyces Pinophilus Strain Hd25g2 As A Novel Biocontrol Agent Of Fusarium Culmorum, The Causal Agent Of Root And Crown Rot Of Soft Wheat
Design Of A Nitrite-Free Dry-Cured Fermented “salchichón” Process Preventing Growth Of Salmonella, Listeria Monocytogenes, And Staphylococcus Aureus
Talaromyces Pinophilus Strain Hd25g2 As A Novel Biocontrol Agent Of Fusarium Culmorum, The Causal Agent Of Root And Crown Rot Of Soft Wheat
Design Of A Nitrite-Free Dry-Cured Fermented “salchichón” Process Preventing Growth Of Salmonella, Listeria Monocytogenes, And Staphylococcus Aureus
Mechanisms Of Action Of Bioprotective Plant Extracts Against The Ochratoxigenic Penicillium Nordicum In Dry-Cured Sausages
Design Of A Nitrite-Free Dry-Cured Fermented “salchichón” Process Preventing Growth Of Salmonella, Listeria Monocytogenes, And Staphylococcus Aureus
Mechanisms Of Action Of Bioprotective Plant Extracts Against The Ochratoxigenic Penicillium Nordicum In Dry-Cured Sausages
Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product
Mechanisms Of Action Of Bioprotective Plant Extracts Against The Ochratoxigenic Penicillium Nordicum In Dry-Cured Sausages
Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product
Editorial: Microbial Safety Of Animal-Based Food Products
Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product
Editorial: Microbial Safety Of Animal-Based Food Products
From Field To Fork: The Benefits Of Trichoderma Spp. In Food Quality And Safety
Editorial: Microbial Safety Of Animal-Based Food Products
From Field To Fork: The Benefits Of Trichoderma Spp. In Food Quality And Safety
A Comparative Study On The Preferences Of Spanish Consumers Towards The Use Of Natural Preservatives In Different Fruits
From Field To Fork: The Benefits Of Trichoderma Spp. In Food Quality And Safety
A Comparative Study On The Preferences Of Spanish Consumers Towards The Use Of Natural Preservatives In Different Fruits
Early Detection Of Monilinia Laxa In Nectarine (Prunus Persica Var. Nectarina) Using Electronic Nose Technology: A Non-Destructive Diagnostic Approach
A Comparative Study On The Preferences Of Spanish Consumers Towards The Use Of Natural Preservatives In Different Fruits
Early Detection Of Monilinia Laxa In Nectarine (Prunus Persica Var. Nectarina) Using Electronic Nose Technology: A Non-Destructive Diagnostic Approach
Modelling The Combined Effects Of Oxalic Acid, Water Activity, And Ph On The Growth And Mycotoxin Production Of Aspergillus Spp. In A Dried Fig System
Early Detection Of Monilinia Laxa In Nectarine (Prunus Persica Var. Nectarina) Using Electronic Nose Technology: A Non-Destructive Diagnostic Approach
Modelling The Combined Effects Of Oxalic Acid, Water Activity, And Ph On The Growth And Mycotoxin Production Of Aspergillus Spp. In A Dried Fig System
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
Microbial Diversity In Dry-Cured Iberian Ham: An Approach To The Concept Of Microbial Terroir
Antagonistic Activity Of Two Yeasts Against Penicillium Expansum In Stone Fruits
Microbial Diversity In Dry-Cured Iberian Ham: An Approach To The Concept Of Microbial Terroir
Unravelling The Effect Of Control Agents On Gnomoniopsis Smithogilvyi On A Chestnut-Based Medium By Proteomics
Microbial Diversity In Dry-Cured Iberian Ham: An Approach To The Concept Of Microbial Terroir
Unravelling The Effect Of Control Agents On Gnomoniopsis Smithogilvyi On A Chestnut-Based Medium By Proteomics
Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence
Unravelling The Effect Of Control Agents On Gnomoniopsis Smithogilvyi On A Chestnut-Based Medium By Proteomics
Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence
Metabarcoding Analysis Reveals A Differential Bacterial Community Profile Associated With ‘torta Del Casar’ And ‘queso De La Serena’ Pdo Cheeses
Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence
Metabarcoding Analysis Reveals A Differential Bacterial Community Profile Associated With ‘torta Del Casar’ And ‘queso De La Serena’ Pdo Cheeses
Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition And Proteomic Changes In Lacticaseibacillus Paracasei M38
Metabarcoding Analysis Reveals A Differential Bacterial Community Profile Associated With ‘torta Del Casar’ And ‘queso De La Serena’ Pdo Cheeses
Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition And Proteomic Changes In Lacticaseibacillus Paracasei M38
Effect Of Modified Atmosphere Packaging (Map) On Health-Promoting Compounds, Chlorophylls And Antioxidant Capacity Of Three Fig Cultivars (Ficus Carica L.)
Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition And Proteomic Changes In Lacticaseibacillus Paracasei M38
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
Hepatoprotective Mechanisms Of Pomegranate Bioactives On A Murine Models Affected By Nafld As Analysed By Ms-Based Proteomics: The Mitochondria In The Eye Of The Storm
Impact Of Simulated Human Gastrointestinal Digestion On The Functional Properties Of Dietary Fibres Obtained From Broccoli Leaves, Grape Stems, Pomegranate And Tomato Peels
Hepatoprotective Mechanisms Of Pomegranate Bioactives On A Murine Models Affected By Nafld As Analysed By Ms-Based Proteomics: The Mitochondria In The Eye Of The Storm
Deciphering The Antiochratoxigenic Activity Of Plant Extracts And Debaryomyces Hansenii Against Penicillium Nordicum In A “chorizo”-Based Medium By Proteomic Analysis
Hepatoprotective Mechanisms Of Pomegranate Bioactives On A Murine Models Affected By Nafld As Analysed By Ms-Based Proteomics: The Mitochondria In The Eye Of The Storm
Deciphering The Antiochratoxigenic Activity Of Plant Extracts And Debaryomyces Hansenii Against Penicillium Nordicum In A “chorizo”-Based Medium By Proteomic Analysis
Can Fruit Be More Sustainable? A Study On Consumer Preferences Towards The Use Of Natural Preservatives In Cherries
Deciphering The Antiochratoxigenic Activity Of Plant Extracts And Debaryomyces Hansenii Against Penicillium Nordicum In A “chorizo”-Based Medium By Proteomic Analysis
Can Fruit Be More Sustainable? A Study On Consumer Preferences Towards The Use Of Natural Preservatives In Cherries
New Perspectives In Proteomics As A Significant Tool To Evaluate Mould Metabolism In Foods
Can Fruit Be More Sustainable? A Study On Consumer Preferences Towards The Use Of Natural Preservatives In Cherries
New Perspectives In Proteomics As A Significant Tool To Evaluate Mould Metabolism In Foods
Exploring A Cheese Ripening Process That Hinders Ochratoxin A Production By Penicillium Nordicum And Penicillium Verrucosum
New Perspectives In Proteomics As A Significant Tool To Evaluate Mould Metabolism In Foods
Exploring A Cheese Ripening Process That Hinders Ochratoxin A Production By Penicillium Nordicum And Penicillium Verrucosum
Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog
Exploring A Cheese Ripening Process That Hinders Ochratoxin A Production By Penicillium Nordicum And Penicillium Verrucosum
Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog
Biocontrol Of L. Monocytogenes With Selected Autochthonous Lactic Acid Bacteria In Raw Milk Soft-Ripened Cheese Under Different Water Activity Conditions
Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog
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
Elicitors: Impact On The Fungal Pathogenicity And Colonization In Fruits
Low-Temperature Treatments As An Alternative To Conventional Pest Control In Dried Figs And Their Effect On Overall Fruit Quality
Elicitors: Impact On The Fungal Pathogenicity And Colonization In Fruits
Screening Of Physicochemical And Bioactive Traits Of New Cherry Cultivars Obtained From The Cross Of ‘ambrunés’ × ‘hudson’
Elicitors: Impact On The Fungal Pathogenicity And Colonization In Fruits
Screening Of Physicochemical And Bioactive Traits Of New Cherry Cultivars Obtained From The Cross Of ‘ambrunés’ × ‘hudson’
Debaryomyces Hansenii Reduces Ochratoxin A Production By Penicillium Nordicum On Dry-Cured Ham Agar Through Volatile Compounds
Screening Of Physicochemical And Bioactive Traits Of New Cherry Cultivars Obtained From The Cross Of ‘ambrunés’ × ‘hudson’
Debaryomyces Hansenii Reduces Ochratoxin A Production By Penicillium Nordicum On Dry-Cured Ham Agar Through Volatile Compounds
Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber
Debaryomyces Hansenii Reduces Ochratoxin A Production By Penicillium Nordicum On Dry-Cured Ham Agar Through Volatile Compounds
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
Discovering Potential Biomarkers For Ochratoxin A Production By Penicillium Nordicum In Dry-Cured Meat Matrices Through Untargeted Metabolomics
Identificación Y Control De Agentes Bióticos Causantes De Alteraciones En El Proceso Productivo Del Higo Seco
Discovering Potential Biomarkers For Ochratoxin A Production By Penicillium Nordicum In Dry-Cured Meat Matrices Through Untargeted Metabolomics
Unravelling The Modes Of Action Of Autochthonous Staphylococci Against Aspergillus Westerdijkiae And The Antiochratoxigenic Effect In Dry-Cured Ham
Discovering Potential Biomarkers For Ochratoxin A Production By Penicillium Nordicum In Dry-Cured Meat Matrices Through Untargeted Metabolomics
Unravelling The Modes Of Action Of Autochthonous Staphylococci Against Aspergillus Westerdijkiae And The Antiochratoxigenic Effect In Dry-Cured Ham
Impact Of Water Management And Geographic Location On The Physicochemical Traits And Fungal Population Of ‘calabacita’ Dried Figs In Extremadura (Spain)
Unravelling The Modes Of Action Of Autochthonous Staphylococci Against Aspergillus Westerdijkiae And The Antiochratoxigenic Effect In Dry-Cured Ham
Impact Of Water Management And Geographic Location On The Physicochemical Traits And Fungal Population Of ‘calabacita’ Dried Figs In Extremadura (Spain)
Proteomic Analyses Of Bacteroides Ovatus And Bifidobacterium Longum In Xylan Bidirectional Culture Shows Sugar Cross-Feeding Interactions
Impact Of Water Management And Geographic Location On The Physicochemical Traits And Fungal Population Of ‘calabacita’ Dried Figs In Extremadura (Spain)
Proteomic Analyses Of Bacteroides Ovatus And Bifidobacterium Longum In Xylan Bidirectional Culture Shows Sugar Cross-Feeding Interactions
Deciphering The Underlying Mechanisms Of The Oxidative Perturbations And Impaired Meat Quality In Wooden Breast Myopathy By Label-Free Quantitative Ms-Based Proteomics
Proteomic Analyses Of Bacteroides Ovatus And Bifidobacterium Longum In Xylan Bidirectional Culture Shows Sugar Cross-Feeding Interactions
Deciphering The Underlying Mechanisms Of The Oxidative Perturbations And Impaired Meat Quality In Wooden Breast Myopathy By Label-Free Quantitative Ms-Based Proteomics
Biocontrol Of Pathogen Microorganisms In Ripened Foods Of Animal Origin
Deciphering The Underlying Mechanisms Of The Oxidative Perturbations And Impaired Meat Quality In Wooden Breast Myopathy By Label-Free Quantitative Ms-Based Proteomics
Biocontrol Of Pathogen Microorganisms In Ripened Foods Of Animal Origin
Perspectives On The Probiotic Potential Of Indigenous Moulds And Yeasts In Dry-Fermented Sausages
Biocontrol Of Pathogen Microorganisms In Ripened Foods Of Animal Origin
Perspectives On The Probiotic Potential Of Indigenous Moulds And Yeasts In Dry-Fermented Sausages
Plant Extracts As Biopreservatives Against Penicillium Nordicum In Dry-Cured Sausages
Perspectives On The Probiotic Potential Of Indigenous Moulds And Yeasts In Dry-Fermented Sausages
Plant Extracts As Biopreservatives Against Penicillium Nordicum In Dry-Cured Sausages
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)
Plant Extracts As Biopreservatives Against Penicillium Nordicum In Dry-Cured Sausages
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)
Deciphering Staphylococcus Xylosus And Staphylococcus Equorum Mode Of Action Against Penicillium Nordicum In A Dry-Cured Ham Model System
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)
Deciphering Staphylococcus Xylosus And Staphylococcus Equorum Mode Of Action Against Penicillium Nordicum In A Dry-Cured Ham Model System
Effect Of Selected Agents For Ochratoxin A Biocontrol On The Colour, Texture And Volatile Profile Of Dry-Cured Fermented Sausages
Deciphering Staphylococcus Xylosus And Staphylococcus Equorum Mode Of Action Against Penicillium Nordicum In A Dry-Cured Ham Model System
Effect Of Selected Agents For Ochratoxin A Biocontrol On The Colour, Texture And Volatile Profile Of Dry-Cured Fermented Sausages
Exploring Consumer Perceptions And Changing Consumption Patterns For Smoked Paprika: Implications For Traditional Food Products In Spain
Effect Of Selected Agents For Ochratoxin A Biocontrol On The Colour, Texture And Volatile Profile Of Dry-Cured Fermented Sausages
Exploring Consumer Perceptions And Changing Consumption Patterns For Smoked Paprika: Implications For Traditional Food Products In Spain
Mycotoxins And Other Secondary Metabolites Are Produced By Gnomoniopsis Smithogilvyi When Confronted With Biological And Chemical Control Agents
Exploring Consumer Perceptions And Changing Consumption Patterns For Smoked Paprika: Implications For Traditional Food Products In Spain
Mycotoxins And Other Secondary Metabolites Are Produced By Gnomoniopsis Smithogilvyi When Confronted With Biological And Chemical Control Agents
Prevalence Of Listeria Monocytogenes In Rte Meat Products Of Quevedo (Ecuador)
Mycotoxins And Other Secondary Metabolites Are Produced By Gnomoniopsis Smithogilvyi When Confronted With Biological And Chemical Control Agents
Prevalence Of Listeria Monocytogenes In Rte Meat Products Of Quevedo (Ecuador)
Multi-Omics Approach Reveals Prebiotic And Potential Antioxidant Effects Of Essential Oils From The Mediterranean Diet On Cardiometabolic Disorder Using Humanized Gnotobiotic Mice
Prevalence Of Listeria Monocytogenes In Rte Meat Products Of Quevedo (Ecuador)
Multi-Omics Approach Reveals Prebiotic And Potential Antioxidant Effects Of Essential Oils From The Mediterranean Diet On Cardiometabolic Disorder Using Humanized Gnotobiotic Mice
Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art
Multi-Omics Approach Reveals Prebiotic And Potential Antioxidant Effects Of Essential Oils From The Mediterranean Diet On Cardiometabolic Disorder Using Humanized Gnotobiotic Mice
Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art
Rosmarinus Officinalis Reduces The Ochratoxin A Production By Aspergillus Westerdijkiae In A Dry-Cured Fermented Sausage-Based Medium
Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art
Rosmarinus Officinalis Reduces The Ochratoxin A Production By Aspergillus Westerdijkiae In A Dry-Cured Fermented Sausage-Based Medium
Pathogenesis Of Fungal Infections
Rosmarinus Officinalis Reduces The Ochratoxin A Production By Aspergillus Westerdijkiae In A Dry-Cured Fermented Sausage-Based Medium
Pathogenesis Of Fungal Infections
Mechanisms Of Antifungal Resistance
Pathogenesis Of Fungal Infections
Mechanisms Of Antifungal Resistance
Otras Microbiotas: Hongos
Mechanisms Of Antifungal Resistance
Otras Microbiotas: Hongos
Proteomics As A New-Generation Tool For Studying Moulds Related To Food Safety And Quality
Otras Microbiotas: Hongos
Proteomics As A New-Generation Tool For Studying Moulds Related To Food Safety And Quality
Improvement Of Shelf-Life Of Cherry (Prunus Avium L.) By Combined Application Of Modified-Atmosphere Packaging And Antagonistic Yeast For Long-Distance Export
Proteomics As A New-Generation Tool For Studying Moulds Related To Food Safety And Quality
Improvement Of Shelf-Life Of Cherry (Prunus Avium L.) By Combined Application Of Modified-Atmosphere Packaging And Antagonistic Yeast For Long-Distance Export
Fungal Control In Foods Through Biopreservation
Improvement Of Shelf-Life Of Cherry (Prunus Avium L.) By Combined Application Of Modified-Atmosphere Packaging And Antagonistic Yeast For Long-Distance Export
Fungal Control In Foods Through Biopreservation
Development Of Real-Time Pcr Methods For The Quantification Of Methanoculleus, Methanosarcina And Methanobacterium In Anaerobic Digestion
Fungal Control In Foods Through Biopreservation
Development Of Real-Time Pcr Methods For The Quantification Of Methanoculleus, Methanosarcina And Methanobacterium In Anaerobic Digestion
Evaluation Of Fungal Hazards Associated With Dried Fig Processing
Development Of Real-Time Pcr Methods For The Quantification Of Methanoculleus, Methanosarcina And Methanobacterium In Anaerobic Digestion
Evaluation Of Fungal Hazards Associated With Dried Fig Processing
Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts
Evaluation Of Fungal Hazards Associated With Dried Fig Processing
Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts
Detection Of Volatile Organic Compounds Associated With Mechanical Damage In Apple Cv. ‘golden Delicious’ By Headspace Solid-Phase Microextraction (Hs-Spme) And Gc-Ms Analysis
Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts
Detection Of Volatile Organic Compounds Associated With Mechanical Damage In Apple Cv. ‘golden Delicious’ By Headspace Solid-Phase Microextraction (Hs-Spme) And Gc-Ms Analysis
Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products
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
Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products
Choroidal Thickness And Granulocyte Colony-Stimulating Factor In Tears Improve The Prediction Model For Coronary Artery Disease
Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products
Choroidal Thickness And Granulocyte Colony-Stimulating Factor In Tears Improve The Prediction Model For Coronary Artery Disease
Biocontrol Of Ochratoxigenic Penicillium Nordicum In Dry-Cured Fermented Sausages By Debaryomyces Hansenii And Staphylococcus Xylosus
Choroidal Thickness And Granulocyte Colony-Stimulating Factor In Tears Improve The Prediction Model For Coronary Artery Disease
Biocontrol Of Ochratoxigenic Penicillium Nordicum In Dry-Cured Fermented Sausages By Debaryomyces Hansenii And Staphylococcus Xylosus
Development Of New Agroindustrial Strategies For Improving Tomatoes For Industry
Biocontrol Of Ochratoxigenic Penicillium Nordicum In Dry-Cured Fermented Sausages By Debaryomyces Hansenii And Staphylococcus Xylosus
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
Ellagic Acid Triggers The Necrosis Of Differentiated Human Enterocytes Exposed To 3-Nitro-Tyrosine: An Ms-Based Proteomic Study
Effects Of Use Of Modified Traditional Driers In Making Smoked Paprika “pimentón De La Vera”, On Pepper Quality And Mitigation Of Pah Contamination
Ellagic Acid Triggers The Necrosis Of Differentiated Human Enterocytes Exposed To 3-Nitro-Tyrosine: An Ms-Based Proteomic Study
Evaluación De La Contribución De Levaduras Con Propiedades Tecnológicas, A Las Propiedades Sensoriales De Quesos De Pasta Blanda
Ellagic Acid Triggers The Necrosis Of Differentiated Human Enterocytes Exposed To 3-Nitro-Tyrosine: An Ms-Based Proteomic Study
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
Formación Práctica Universitaria En Y Para La Sostenibilidad: Aplicación De Trichodermas Para La Producción De Plantas
Metabolismos De Levaduras Potencialmente Probióticas De 10 Prebióticos Comerciales
Formación Práctica Universitaria En Y Para La Sostenibilidad: Aplicación De Trichodermas Para La Producción De Plantas
Characterization Of Autochthonal Hafnia Spp. Strains Isolated From Spanish Soft Raw Ewe's Milk Pdo Cheeses To Be Used As Adjunct Culture
Formación Práctica Universitaria En Y Para La Sostenibilidad: Aplicación De Trichodermas Para La Producción De Plantas
Characterization Of Autochthonal Hafnia Spp. Strains Isolated From Spanish Soft Raw Ewe's Milk Pdo Cheeses To Be Used As Adjunct Culture
Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application
Characterization Of Autochthonal Hafnia Spp. Strains Isolated From Spanish Soft Raw Ewe's Milk Pdo Cheeses To Be Used As Adjunct Culture
Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application
Low-Frequency Ultrasound As A Tool For Quality Control Of Soft-Bodied Raw Ewe's Milk Cheeses
Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application
Low-Frequency Ultrasound As A Tool For Quality Control Of Soft-Bodied Raw Ewe's Milk Cheeses
Beneficial Effects Of Essential Oils From The Mediterranean Diet On Gut Microbiota And Their Metabolites In Ischemic Heart Disease And Type-2 Diabetes Mellitus
Low-Frequency Ultrasound As A Tool For Quality Control Of Soft-Bodied Raw Ewe's Milk Cheeses
Beneficial Effects Of Essential Oils From The Mediterranean Diet On Gut Microbiota And Their Metabolites In Ischemic Heart Disease And Type-2 Diabetes Mellitus
Protein Oxidation Marker, Α-Amino Adipic Acid, Impairs Proteome Of Differentiated Human Enterocytes: Underlying Toxicological Mechanisms
Beneficial Effects Of Essential Oils From The Mediterranean Diet On Gut Microbiota And Their Metabolites In Ischemic Heart Disease And Type-2 Diabetes Mellitus
Protein Oxidation Marker, Α-Amino Adipic Acid, Impairs Proteome Of Differentiated Human Enterocytes: Underlying Toxicological Mechanisms
Proteomics Reveal The Protective Effects Of Chlorogenic Acid On Enterococcus Faecium Q233 In A Simulated Pro-Oxidant Colonic Environment
Protein Oxidation Marker, Α-Amino Adipic Acid, Impairs Proteome Of Differentiated Human Enterocytes: Underlying Toxicological Mechanisms
Proteomics Reveal The Protective Effects Of Chlorogenic Acid On Enterococcus Faecium Q233 In A Simulated Pro-Oxidant Colonic Environment
Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics
Proteomics Reveal The Protective Effects Of Chlorogenic Acid On Enterococcus Faecium Q233 In A Simulated Pro-Oxidant Colonic Environment
Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics
Proteomic Evaluation Of The Effect Of Antifungal Agents On Aspergillus Westerdijkiae Ochratoxin A Production In A Dry-Cured Fermented Sausage-Based Medium
Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics
Proteomic Evaluation Of The Effect Of Antifungal Agents On Aspergillus Westerdijkiae Ochratoxin A Production In A Dry-Cured Fermented Sausage-Based Medium
Proteomic Approach To Unveil The Ochratoxin A Repression By Debaryomyces Hansenii And Rosemary On Penicillium Nordicum During Dry-Cured Fermented Sausages Ripening
Proteomic Evaluation Of The Effect Of Antifungal Agents On Aspergillus Westerdijkiae Ochratoxin A Production In A Dry-Cured Fermented Sausage-Based Medium
Proteomic Approach To Unveil The Ochratoxin A Repression By Debaryomyces Hansenii And Rosemary On Penicillium Nordicum During Dry-Cured Fermented Sausages Ripening
Impact Of The Antifungal Protein Pgafp On The Proteome And Patulin Production Of Penicillium Expansum On Apple-Based Medium
Proteomic Approach To Unveil The Ochratoxin A Repression By Debaryomyces Hansenii And Rosemary On Penicillium Nordicum During Dry-Cured Fermented Sausages Ripening
Impact Of The Antifungal Protein Pgafp On The Proteome And Patulin Production Of Penicillium Expansum On Apple-Based Medium
Physicochemical And Sensory Quality Of Dried Figs (Ficus Carica L.) As Affected By Drying Method And Variety
Impact Of The Antifungal Protein Pgafp On The Proteome And Patulin Production Of Penicillium Expansum On Apple-Based Medium
Physicochemical And Sensory Quality Of Dried Figs (Ficus Carica L.) As Affected By Drying Method And Variety
Effect Of Debaryomyces Hansenii And The Antifungal Pgafp Protein On Alternaria Spp. Growth, Toxin Production, And Rho1 Gene Expression In A Tomato-Based Medium
Physicochemical And Sensory Quality Of Dried Figs (Ficus Carica L.) As Affected By Drying Method And Variety
Effect Of Debaryomyces Hansenii And The Antifungal Pgafp Protein On Alternaria Spp. Growth, Toxin Production, And Rho1 Gene Expression In A Tomato-Based Medium
Development Of A Methodology For Estimating The Ergosterol In Meat Product-Borne Toxigenic Moulds To Evaluate Antifungal Agents
Effect Of Debaryomyces Hansenii And The Antifungal Pgafp Protein On Alternaria Spp. Growth, Toxin Production, And Rho1 Gene Expression In A Tomato-Based Medium
Development Of A Methodology For Estimating The Ergosterol In Meat Product-Borne Toxigenic Moulds To Evaluate Antifungal Agents
Consumers’ Growing Appetite For Natural Foods: Perceptions Towards The Use Of Natural Preservatives In Fresh Fruit
Development Of A Methodology For Estimating The Ergosterol In Meat Product-Borne Toxigenic Moulds To Evaluate Antifungal Agents
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
Identification Of The Causal Agent Of Aqueous Spot Disease Of Sweet Cherries (Prunus Avium L.) From The Jerte Valley (Cáceres, Spain)
An Approach To The Consumption Of Smoked Paprika In Spain And Its Impact On The Intake Of Polycyclic Aromatic Hydrocarbons
Identification Of The Causal Agent Of Aqueous Spot Disease Of Sweet Cherries (Prunus Avium L.) From The Jerte Valley (Cáceres, Spain)
Technological And Protective Performance Of Lab Isolated From Serpa Pdo Cheese: Towards Selection And Development Of An Autochthonous Starter Culture
Identification Of The Causal Agent Of Aqueous Spot Disease Of Sweet Cherries (Prunus Avium L.) From The Jerte Valley (Cáceres, Spain)
Technological And Protective Performance Of Lab Isolated From Serpa Pdo Cheese: Towards Selection And Development Of An Autochthonous Starter Culture
In Vitro Biological Control Of Aspergillus Flavus By Hanseniaspora Opuntiae L479 And Hanseniaspora Uvarum L793, Producers Of Antifungal Volatile Organic Compounds
Technological And Protective Performance Of Lab Isolated From Serpa Pdo Cheese: Towards Selection And Development Of An Autochthonous Starter Culture
In Vitro Biological Control Of Aspergillus Flavus By Hanseniaspora Opuntiae L479 And Hanseniaspora Uvarum L793, Producers Of Antifungal Volatile Organic Compounds
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
Proteomic Analyses Reveal Mechanisms Of Action Of Biocontrol Agents On Ochratoxin A Repression In Penicillium Nordicum
Combined Foliar Zinc And Nitrogen Application In Broccoli (Brassica Oleracea Var. Italica L.): Effects On Growth, Nutrient Bioaccumulation, And Bioactive Compounds
Proteomic Analyses Reveal Mechanisms Of Action Of Biocontrol Agents On Ochratoxin A Repression In Penicillium Nordicum
Improving The Viability And Metabolism Of Intestinal Probiotic Bacteria Using Fibre Obtained From Vegetable By-Products
Proteomic Analyses Reveal Mechanisms Of Action Of Biocontrol Agents On Ochratoxin A Repression In Penicillium Nordicum
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
Antioxidant, Antihypertensive And Antimicrobial Properties Of Phenolic Compounds Obtained From Native Plants By Different Extraction Methods
Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality
Antioxidant, Antihypertensive And Antimicrobial Properties Of Phenolic Compounds Obtained From Native Plants By Different Extraction Methods
Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese
Antioxidant, Antihypertensive And Antimicrobial Properties Of Phenolic Compounds Obtained From Native Plants By Different Extraction Methods
Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese
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
Pinpointing Oxidative Stress Behind The White Striping Myopathy: Depletion Of Antioxidant Defenses, Accretion Of Oxidized Proteins And Impaired Proteostasis
Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking
Pinpointing Oxidative Stress Behind The White Striping Myopathy: Depletion Of Antioxidant Defenses, Accretion Of Oxidized Proteins And Impaired Proteostasis
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Pinpointing Oxidative Stress Behind The White Striping Myopathy: Depletion Of Antioxidant Defenses, Accretion Of Oxidized Proteins And Impaired Proteostasis
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Meat Lipids, Nacl And Carnitine: Do They Unveil The Conundrum Of The Association Between Red And Processed Meat Intake And Cardiovascular Diseases?_invited Review
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Meat Lipids, Nacl And Carnitine: Do They Unveil The Conundrum Of The Association Between Red And Processed Meat Intake And Cardiovascular Diseases?_invited Review
Influence Of An Industrial Dry-Fermented Sausage Processing On Ochratoxin A Production By Penicillium Nordicum
Meat Lipids, Nacl And Carnitine: Do They Unveil The Conundrum Of The Association Between Red And Processed Meat Intake And Cardiovascular Diseases?_invited Review
Influence Of An Industrial Dry-Fermented Sausage Processing On Ochratoxin A Production By Penicillium Nordicum
Competitiveness Of Three Biocontrol Candidates Against Ochratoxigenic Penicillium Nordicum Under Dry-Cured Meat Environmental And Nutritional Conditions
Influence Of An Industrial Dry-Fermented Sausage Processing On Ochratoxin A Production By Penicillium Nordicum
Competitiveness Of Three Biocontrol Candidates Against Ochratoxigenic Penicillium Nordicum Under Dry-Cured Meat Environmental And Nutritional Conditions
Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards
Competitiveness Of Three Biocontrol Candidates Against Ochratoxigenic Penicillium Nordicum Under Dry-Cured Meat Environmental And Nutritional Conditions
Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards
Selection And Evaluation Of Staphylococcus Xylosus As A Biocontrol Agent Against Toxigenic Moulds In A Dry-Cured Ham Model System
Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards
Selection And Evaluation Of Staphylococcus Xylosus As A Biocontrol Agent Against Toxigenic Moulds In A Dry-Cured Ham Model System
Selection And Application Of Antifungal Vocs-Producing Yeasts As Biocontrol Agents Of Grey Mould In Fruits
Selection And Evaluation Of Staphylococcus Xylosus As A Biocontrol Agent Against Toxigenic Moulds In A Dry-Cured Ham Model System
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
Effects Of Preservative Agents On Quality Attributes Of Dry-Cured Fermented Sausages
Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages
Effects Of Preservative Agents On Quality Attributes Of Dry-Cured Fermented Sausages
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Effects Of Preservative Agents On Quality Attributes Of Dry-Cured Fermented Sausages
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Identification And Selection Of Yeast With Functional Properties For Future Application In Soft Paste Cheese
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Identification And Selection Of Yeast With Functional Properties For Future Application In Soft Paste Cheese
Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review
Identification And Selection Of Yeast With Functional Properties For Future Application In Soft Paste Cheese
Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review
In Vitro Antifungal Effects Of Spices On Ochratoxin A Production And Related Gene Expression In Penicillium Nordicum On A Dry-Cured Fermented Sausage Medium
Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review
In Vitro Antifungal Effects Of Spices On Ochratoxin A Production And Related Gene Expression In Penicillium Nordicum On A Dry-Cured Fermented Sausage Medium
Enterococcus Faecium: A Promising Protective Culture To Control Growth Of Ochratoxigenic Moulds And Mycotoxin Production In Dry-Fermented Sausages
In Vitro Antifungal Effects Of Spices On Ochratoxin A Production And Related Gene Expression In Penicillium Nordicum On A Dry-Cured Fermented Sausage Medium
Enterococcus Faecium: A Promising Protective Culture To Control Growth Of Ochratoxigenic Moulds And Mycotoxin Production In Dry-Fermented Sausages
Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market
Enterococcus Faecium: A Promising Protective Culture To Control Growth Of Ochratoxigenic Moulds And Mycotoxin Production In Dry-Fermented Sausages
Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market
Understanding The Effect Of Postharvest Tomato Temperatures On Two Toxigenic Alternaria Spp. Strains: Growth, Mycotoxins And Cell-Wall Integrity-Related Gene Expression
Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market
Understanding The Effect Of Postharvest Tomato Temperatures On Two Toxigenic Alternaria Spp. Strains: Growth, Mycotoxins And Cell-Wall Integrity-Related Gene Expression
Biocontrol Of Penicillium Griseofulvum To Reduce Cyclopiazonic Acid Contamination In Dry-Fermented Sausages
Understanding The Effect Of Postharvest Tomato Temperatures On Two Toxigenic Alternaria Spp. Strains: Growth, Mycotoxins And Cell-Wall Integrity-Related Gene Expression
Biocontrol Of Penicillium Griseofulvum To Reduce Cyclopiazonic Acid Contamination In Dry-Fermented Sausages
Differential Response To Synthetic And Natural Antifungals By Alternaria Tenuissima In Wheat Simulating Media: Growth, Mycotoxin Production And Expression Of A Gene Related To Cell Wall Integrity
Biocontrol Of Penicillium Griseofulvum To Reduce Cyclopiazonic Acid Contamination In Dry-Fermented Sausages
Differential Response To Synthetic And Natural Antifungals By Alternaria Tenuissima In Wheat Simulating Media: Growth, Mycotoxin Production And Expression Of A Gene Related To Cell Wall Integrity
Relationship Between Cyclopiazonic Acid Production And Gene Expression In Penicillium Griseofulvum Under Dry-Cured Ham Processing Environmental Conditions
Differential Response To Synthetic And Natural Antifungals By Alternaria Tenuissima In Wheat Simulating Media: Growth, Mycotoxin Production And Expression Of A Gene Related To Cell Wall Integrity
Relationship Between Cyclopiazonic Acid Production And Gene Expression In Penicillium Griseofulvum Under Dry-Cured Ham Processing Environmental Conditions
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
Relationship Between Cyclopiazonic Acid Production And Gene Expression In Penicillium Griseofulvum Under Dry-Cured Ham Processing Environmental Conditions
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
Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives
Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production
Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives
Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika
Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives
Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika
Influence Of The Use Of Milk Replacers And Ph On The Texture Profiles Of Raw And Cooked Meat Of Suckling Kids
Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika
Influence Of The Use Of Milk Replacers And Ph On The Texture Profiles Of Raw And Cooked Meat Of Suckling Kids
Volatile Organic Compounds And Consumer Preference For Meat From Suckling Goat Kids Raised With Natural Or Replacers Milk
Influence Of The Use Of Milk Replacers And Ph On The Texture Profiles Of Raw And Cooked Meat Of Suckling Kids
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
Propiedades Tecnológicas De Hafnia Alvei/paralvei Para Su Aplicación Como Cultivo Indicador En Quesos De Pasta Blanda
Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura
Propiedades Tecnológicas De Hafnia Alvei/paralvei Para Su Aplicación Como Cultivo Indicador En Quesos De Pasta Blanda
Efecto De Tres Prebióticos Comerciales En El Crecimiento Y Metabolismo De 12 Cepas De Latobacilos [Sic] Con Potenciales Propiedades Probióticas
Propiedades Tecnológicas De Hafnia Alvei/paralvei Para Su Aplicación Como Cultivo Indicador En Quesos De Pasta Blanda
Efecto De Tres Prebióticos Comerciales En El Crecimiento Y Metabolismo De 12 Cepas De Latobacilos [Sic] Con Potenciales Propiedades Probióticas
Nuevas Tecnologías Para La Extracción De Compuestos Bioactivos En Subproductos De Pimientos
Efecto De Tres Prebióticos Comerciales En El Crecimiento Y Metabolismo De 12 Cepas De Latobacilos [Sic] Con Potenciales Propiedades Probióticas
Nuevas Tecnologías Para La Extracción De Compuestos Bioactivos En Subproductos De Pimientos
Spices And Herbs
Nuevas Tecnologías Para La Extracción De Compuestos Bioactivos En Subproductos De Pimientos
Spices And Herbs
Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism
Spices And Herbs
Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
Evaluation Of The Activity Of The Antifungal Pgafp Protein And Its Producer Mould Against Penicillium Spp Postharvest Pathogens Of Citrus And Pome Fruits
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
Evaluation Of The Activity Of The Antifungal Pgafp Protein And Its Producer Mould Against Penicillium Spp Postharvest Pathogens Of Citrus And Pome Fruits
Quantitative Proteomic Profiling Of Ochratoxin A Repression In Penicillium Nordicum By Protective Cultures
Evaluation Of The Activity Of The Antifungal Pgafp Protein And Its Producer Mould Against Penicillium Spp Postharvest Pathogens Of Citrus And Pome Fruits
Quantitative Proteomic Profiling Of Ochratoxin A Repression In Penicillium Nordicum By Protective Cultures
Biocontrol Of Aflatoxigenic Aspergillus Parasiticus By Native Debaryomyces Hansenii In Dry-Cured Meat Products
Quantitative Proteomic Profiling Of Ochratoxin A Repression In Penicillium Nordicum By Protective Cultures
Biocontrol Of Aflatoxigenic Aspergillus Parasiticus By Native Debaryomyces Hansenii In Dry-Cured Meat Products
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
Biocontrol Of Aflatoxigenic Aspergillus Parasiticus By Native Debaryomyces Hansenii In Dry-Cured Meat Products
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
Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis
Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium
Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Inhibitory Effect Of Pgafp And Protective Cultures On Aspergillus Parasiticus Growth And Aflatoxins Production On Dry-Fermented Sausage And Cheese
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Inhibitory Effect Of Pgafp And Protective Cultures On Aspergillus Parasiticus Growth And Aflatoxins Production On Dry-Fermented Sausage And Cheese
Detection Of Changes In Mould Cell Wall Stress-Related Gene Expression By A Novel Reverse Transcription Real-Time Pcr Method
Inhibitory Effect Of Pgafp And Protective Cultures On Aspergillus Parasiticus Growth And Aflatoxins Production On Dry-Fermented Sausage And Cheese
Detection Of Changes In Mould Cell Wall Stress-Related Gene Expression By A Novel Reverse Transcription Real-Time Pcr Method
Gene Expression Analysis As A Method To Predict Ota Accumulation In Dry-Cured Meat Products
Detection Of Changes In Mould Cell Wall Stress-Related Gene Expression By A Novel Reverse Transcription Real-Time Pcr Method
Gene Expression Analysis As A Method To Predict Ota Accumulation In Dry-Cured Meat Products
Gene Expression Analysis To Predict Aflatoxins B1 And G1 Contamination In Some Plant Origin Foods
Gene Expression Analysis As A Method To Predict Ota Accumulation In Dry-Cured Meat Products
Gene Expression Analysis To Predict Aflatoxins B1 And G1 Contamination In Some Plant Origin Foods
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.)
Application Of Microperforated Films To Maintain Quality Traits Of ‘13s-3-13’ Sweet Cherries
Postharvest Application Of 1-Methylcyclopropene (1-Mcp) For Preservation Of ‘albacor’ Figs (Ficus Carica L.)
Application Of Microperforated Films To Maintain Quality Traits Of ‘13s-3-13’ Sweet Cherries
Effect Of Potassium Sorbate (E-202) And The Antifungal Pgafp Protein On Aspergillus Carbonarius Growth And Ochratoxin A Production In Raisin Simulating Media
Application Of Microperforated Films To Maintain Quality Traits Of ‘13s-3-13’ Sweet Cherries
Effect Of Potassium Sorbate (E-202) And The Antifungal Pgafp Protein On Aspergillus Carbonarius Growth And Ochratoxin A Production In Raisin Simulating Media
Influence Of Ochratoxin A On Adaptation Of Penicillium Nordicum On A Nacl-Rich Dry-Cured Ham-Based Medium
Effect Of Potassium Sorbate (E-202) And The Antifungal Pgafp Protein On Aspergillus Carbonarius Growth And Ochratoxin A Production In Raisin Simulating Media
Influence Of Ochratoxin A On Adaptation Of Penicillium Nordicum On A Nacl-Rich Dry-Cured Ham-Based Medium
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Influence Of Ochratoxin A On Adaptation Of Penicillium Nordicum On A Nacl-Rich Dry-Cured Ham-Based Medium
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Vitamin Fortification Of Fluid Milk
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Vitamin Fortification Of Fluid Milk
Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas
Vitamin Fortification Of Fluid Milk
Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas
The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors
Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas
The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors
Combined Effect Of Antagonistic Yeast And Modified Atmosphere To Control Penicillium Expansum Infection In Sweet Cherries Cv. Ambrunés
The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors
Combined Effect Of Antagonistic Yeast And Modified Atmosphere To Control Penicillium Expansum Infection In Sweet Cherries Cv. Ambrunés
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Combined Effect Of Antagonistic Yeast And Modified Atmosphere To Control Penicillium Expansum Infection In Sweet Cherries Cv. Ambrunés
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Yeast Community In Traditional Portuguese Serpa Cheese By Culture-Dependent And -Independent Dna Approaches
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Yeast Community In Traditional Portuguese Serpa Cheese By Culture-Dependent And -Independent Dna Approaches
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
Yeast Community In Traditional Portuguese Serpa Cheese By Culture-Dependent And -Independent Dna Approaches
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
Quantitative Proteomics Reveals New Insights Into Calcium-Mediated Resistance Mechanisms In Aspergillus Flavus Against The Antifungal Protein Pgafp In Cheese
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
Quantitative Proteomics Reveals New Insights Into Calcium-Mediated Resistance Mechanisms In Aspergillus Flavus Against The Antifungal Protein Pgafp In Cheese
Penicillium And Talaromyces
Quantitative Proteomics Reveals New Insights Into Calcium-Mediated Resistance Mechanisms In Aspergillus Flavus Against The Antifungal Protein Pgafp In Cheese
Penicillium And Talaromyces
Influence Of Ripening Stage On Bioactive Compounds And Antioxidant Activity In Nine Fig (Ficus Carica L.) Varieties Grown In Extremadura, Spain
Penicillium And Talaromyces
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)
Gene Expression As A Good Indicator Of Aflatoxin Contamination In Dry-Cured Ham
Physicochemical And Nutritional Characterization Of Brebas For Fresh Consumption From Nine Fig Varieties (Ficus Carica L.) Grown In Extremadura (Spain)
Gene Expression As A Good Indicator Of Aflatoxin Contamination In Dry-Cured Ham
Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application
Gene Expression As A Good Indicator Of Aflatoxin Contamination In Dry-Cured Ham
Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application
Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages
Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application
Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages
Sistemas De Secado Alternativos Al Secado Al Sol En Higos
Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian 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
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
Use Of Molds And Their Antifungal Proteins For Biocontrol Of Toxigenic Molds On Dry-Ripened Cheese And Meats
Characterisation Of The Vegetable Rennets Used For 'torta Del Casar' Cheesemaking By A Protein Profile Method
Use Of Molds And Their Antifungal Proteins For Biocontrol Of Toxigenic Molds On Dry-Ripened Cheese And Meats
Manuscript Title: Antifungal Proteins From Moulds: Analytical Tools And Potential Application To Dry-Ripened Foods
Use Of Molds And Their Antifungal Proteins For Biocontrol Of Toxigenic Molds On Dry-Ripened Cheese And Meats
Manuscript Title: Antifungal Proteins From Moulds: Analytical Tools And Potential Application To Dry-Ripened Foods
Increased Chitin Biosynthesis Contributes To The Resistance Of Penicillium Polonicum Against The Antifungal Protein Pgafp
Manuscript Title: Antifungal Proteins From Moulds: Analytical Tools And Potential Application To Dry-Ripened Foods
Increased Chitin Biosynthesis Contributes To The Resistance Of Penicillium Polonicum Against The Antifungal Protein Pgafp
Evaluation Of Different Drying Systems As An Alternative To Sun Drying For Figs (Ficus Carica L)
Increased Chitin Biosynthesis Contributes To The Resistance Of Penicillium Polonicum Against The Antifungal Protein Pgafp
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.)
Activity/inactivity Circadian Rhythm Shows High Similarities Between Young Obesity-Induced Rats And Old Rats
Synergism Of Defatted Soybean Meal Extract And Modified Atmosphere Packaging To Preserve The Quality Of Figs (Ficus Carica L.)
Activity/inactivity Circadian Rhythm Shows High Similarities Between Young Obesity-Induced Rats And Old Rats
A Novel Gene Cluster Allows Preferential Utilization Of Fucosylated Milk Oligosaccharides In Bifidobacterium Longum Subsp. Longum Sc596
Activity/inactivity Circadian Rhythm Shows High Similarities Between Young Obesity-Induced Rats And Old Rats
A Novel Gene Cluster Allows Preferential Utilization Of Fucosylated Milk Oligosaccharides In Bifidobacterium Longum Subsp. Longum Sc596
Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases
A Novel Gene Cluster Allows Preferential Utilization Of Fucosylated Milk Oligosaccharides In Bifidobacterium Longum Subsp. Longum Sc596
Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases
Antioxidant And Antimicrobial Activity Of Natural Phenolic Extract From Defatted Soybean Flour By-Product For Stone Fruit Postharvest Application
Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases
Antioxidant And Antimicrobial Activity Of Natural Phenolic Extract From Defatted Soybean Flour By-Product For Stone Fruit Postharvest Application
Effect Of Temperature And Water Activity On Growth And Aflatoxin Production By Aspergillus Flavus And Aspergillus Parasiticus On Cured Meat Model Systems
Antioxidant And Antimicrobial Activity Of Natural Phenolic Extract From Defatted Soybean Flour By-Product For Stone Fruit Postharvest Application
Effect Of Temperature And Water Activity On Growth And Aflatoxin Production By Aspergillus Flavus And Aspergillus Parasiticus On Cured Meat Model Systems
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Effect Of Temperature And Water Activity On Growth And Aflatoxin Production By Aspergillus Flavus And Aspergillus Parasiticus On Cured Meat Model Systems
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
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
Impact Of The Antifungal Protein Pgafp From Penicillium Chrysogenum On The Protein Profile In Aspergillus Flavus
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Impact Of The Antifungal Protein Pgafp From Penicillium Chrysogenum On The Protein Profile In Aspergillus Flavus
Growth Inhibition And Stability Of Pgafp From Penicillium Chrysogenum Against Fungi Common On Dry-Ripened Meat Products
Impact Of The Antifungal Protein Pgafp From Penicillium Chrysogenum On The Protein Profile In Aspergillus Flavus
Growth Inhibition And Stability Of Pgafp From Penicillium Chrysogenum Against Fungi Common On Dry-Ripened Meat Products
Selection And Evaluation Of Debaryomyces Hansenii Isolates As Potential Bioprotective Agents Against Toxigenic Penicillia In Dry-Fermented Sausages
Growth Inhibition And Stability Of Pgafp From Penicillium Chrysogenum Against Fungi Common On Dry-Ripened Meat Products
Selection And Evaluation Of Debaryomyces Hansenii Isolates As Potential Bioprotective Agents Against Toxigenic Penicillia In Dry-Fermented Sausages
Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption
Selection And Evaluation Of Debaryomyces Hansenii Isolates As Potential Bioprotective Agents Against Toxigenic Penicillia In Dry-Fermented Sausages
Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption
Erratum: Comparative Transcriptomics Reveals Key Differences In The Response To Milk Oligosaccharides Of Infant Gut-Associated Bifidobacteria (Scientific Reports (2015) 5 (135517) (Doi:10.1038/srep13517))
Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption
Erratum: Comparative Transcriptomics Reveals Key Differences In The Response To Milk Oligosaccharides Of Infant Gut-Associated Bifidobacteria (Scientific Reports (2015) 5 (135517) (Doi:10.1038/srep13517))
Comparative Transcriptomics Reveals Key Differences In The Response To Milk Oligosaccharides Of Infant Gut-Associated Bifidobacteria
Erratum: Comparative Transcriptomics Reveals Key Differences In The Response To Milk Oligosaccharides Of Infant Gut-Associated Bifidobacteria (Scientific Reports (2015) 5 (135517) (Doi:10.1038/srep13517))
Comparative Transcriptomics Reveals Key Differences In The Response To Milk Oligosaccharides Of Infant Gut-Associated Bifidobacteria
Effect Of Phenolic Aqueous Extracts Obtained From Soy Flour And Microperforated Films On Fungal Resistance Of 'ambrunés' Sweet Cherries During Postharvest Storage
Comparative Transcriptomics Reveals Key Differences In The Response To Milk Oligosaccharides Of Infant Gut-Associated Bifidobacteria
Effect Of Phenolic Aqueous Extracts Obtained From Soy Flour And Microperforated Films On Fungal Resistance Of 'ambrunés' Sweet Cherries During Postharvest Storage
Effect Of Modified Atmosphere Packaging On The Antioxidant Activity And Total Phenolic Content In 'albacor' Figs
Effect Of Phenolic Aqueous Extracts Obtained From Soy Flour And Microperforated Films On Fungal Resistance Of 'ambrunés' Sweet Cherries During Postharvest Storage
Effect Of Modified Atmosphere Packaging On The Antioxidant Activity And Total Phenolic Content In 'albacor' Figs
Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)
Effect Of Modified Atmosphere Packaging On The Antioxidant Activity And Total Phenolic Content In 'albacor' Figs
Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)
Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese
Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)
Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese
Control Of Toxigenic Molds In Food Processing
Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese
Control Of Toxigenic Molds In Food Processing
Características Fisicoquímicas Y Funcionales De Brevas De Los Cultivares ‘san Antonio’, ‘tiberio’ Y ‘banane’
Control Of Toxigenic Molds In Food Processing
Características Fisicoquímicas Y Funcionales De Brevas De Los Cultivares ‘san Antonio’, ‘tiberio’ Y ‘banane’
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
Características Fisicoquímicas Y Funcionales De Brevas De Los Cultivares ‘san Antonio’, ‘tiberio’ Y ‘banane’
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
Quality Assessment Of Commercial Paprikas
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
Quality Assessment Of Commercial Paprikas
Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)
Quality Assessment Of Commercial Paprikas
Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)
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
Bacterial Communities Of The Traditional Raw Ewe's Milk Cheese Torta Del Casar Made Without The Addition Of A Starter
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
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
Authentication Of 'cereza Del Jerte' Cherry Cultivars Using Real Time Pcr
Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar
Authentication Of 'cereza Del Jerte' Cherry Cultivars Using Real Time Pcr
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Authentication Of 'cereza Del Jerte' Cherry Cultivars Using Real Time Pcr
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Variation In Consumption Of Human Milk Oligosaccharides By Infant Gut-Associated Strains Of Bifidobacterium Breve
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Variation In Consumption Of Human Milk Oligosaccharides By Infant Gut-Associated Strains Of Bifidobacterium Breve
Utilization Of Galactooligosaccharides By Bifidobacterium Longum Subsp. Infantis Isolates
Variation In Consumption Of Human Milk Oligosaccharides By Infant Gut-Associated Strains Of Bifidobacterium Breve
Utilization Of Galactooligosaccharides By Bifidobacterium Longum Subsp. Infantis Isolates
Use Of Bifidobacterial Specific Terminal Restriction Fragment Length Polymorphisms To Complement Next Generation Sequence Profiling Of Infant Gut Communities
Utilization Of Galactooligosaccharides By Bifidobacterium Longum Subsp. Infantis Isolates
Use Of Bifidobacterial Specific Terminal Restriction Fragment Length Polymorphisms To Complement Next Generation Sequence Profiling Of Infant Gut Communities
Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life
Use Of Bifidobacterial Specific Terminal Restriction Fragment Length Polymorphisms To Complement Next Generation Sequence Profiling Of Infant Gut Communities
Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Influencia De Las Técnicas De Cultivo En La Producción Del Pimiento Para Pimentón En La Comarca De La Vera
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Influencia De Las Técnicas De Cultivo En La Producción Del Pimiento Para Pimentón En La Comarca De La Vera
Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage
Influencia De Las Técnicas De Cultivo En La Producción Del Pimiento Para Pimentón En La Comarca De La Vera
Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage
Comparison Of The Effects Of A Commercial And An Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Culture On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage
Comparison Of The Effects Of A Commercial And An Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Culture On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures
Comparison Of The Effects Of A Commercial And An Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Culture On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures
Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products
Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures
Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products
Efecto De La Aplicación De Bacterias Acido Lácticas Potencialmente Probióticas En Las Propiedades Sensoriales De Embutidos Crudos Curados Ibéricos
Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products
Efecto De La Aplicación De Bacterias Acido Lácticas Potencialmente Probióticas En Las Propiedades Sensoriales De Embutidos Crudos Curados Ibéricos
Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries
Efecto De La Aplicación De Bacterias Acido Lácticas Potencialmente Probióticas En Las Propiedades Sensoriales De Embutidos Crudos Curados Ibéricos
Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries
El Plan De Seguimiento Ecológico De La Reserva Natural Dirigida De La Laguna De Gallocanta
Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries
El Plan De Seguimiento Ecológico De La Reserva Natural Dirigida De La Laguna De Gallocanta
Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico
El Plan De Seguimiento Ecológico De La Reserva Natural Dirigida De La Laguna De Gallocanta
Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
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
Endo-Β-N-Acetylglucosaminidases From Infant Gut-Associated Bifidobacteria Release Complex N-Glycans From Human Milk Glycoproteins
Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr
Endo-Β-N-Acetylglucosaminidases From Infant Gut-Associated Bifidobacteria Release Complex N-Glycans From Human Milk Glycoproteins
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Endo-Β-N-Acetylglucosaminidases From Infant Gut-Associated Bifidobacteria Release Complex N-Glycans From Human Milk Glycoproteins
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Release And Utilization Of N-Acetyl-D-Glucosamine From Human Milk Oligosaccharides By Bifidobacterium Longum Subsp. Infantis
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Release And Utilization Of N-Acetyl-D-Glucosamine From Human Milk Oligosaccharides By Bifidobacterium Longum Subsp. Infantis
Rapid Discrimination Of Bifidobacterium Animalis Subspecies By Matrix-Assisted Laser Desorption Ionization-Time Of Flight Mass Spectrometry
Release And Utilization Of N-Acetyl-D-Glucosamine From Human Milk Oligosaccharides By Bifidobacterium Longum Subsp. Infantis
Rapid Discrimination Of Bifidobacterium Animalis Subspecies By Matrix-Assisted Laser Desorption Ionization-Time Of Flight Mass Spectrometry
Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods
Rapid Discrimination Of Bifidobacterium Animalis Subspecies By Matrix-Assisted Laser Desorption Ionization-Time Of Flight Mass Spectrometry
Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes
Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes
Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes
Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes
Application Of Lactobacillus Fermentum Hl57 And Pediococcus Acidilactici Sp979 As Potential Probiotics In The Manufacture Of Traditional Iberian Dry-Fermented Sausages
Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes
Application Of Lactobacillus Fermentum Hl57 And Pediococcus Acidilactici Sp979 As Potential Probiotics In The Manufacture Of Traditional Iberian Dry-Fermented Sausages
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
Application Of Lactobacillus Fermentum Hl57 And Pediococcus Acidilactici Sp979 As Potential Probiotics In The Manufacture Of Traditional Iberian Dry-Fermented Sausages
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
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
Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
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
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
Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products
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
Contribution Of Culture Media To Oxidative Stress And Its Effect On Human Oocytes
Valoracion A Medio Plazo De La Intervención En Fase I De Prevención Y Rehabilitación Cardíaca En Pacientes Isquémicos Obesos
Contribution Of Culture Media To Oxidative Stress And Its Effect On Human Oocytes
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
Contribution Of Culture Media To Oxidative Stress And Its Effect On Human Oocytes
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages
Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages
Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages
Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages
Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting
Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages
Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Relatedness Of Medically Important Strains Of Saccharomyces Cerevisiae As Revealed By Phylogenetics And Metabolomics
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Relatedness Of Medically Important Strains Of Saccharomyces Cerevisiae As Revealed By Phylogenetics And Metabolomics
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Relatedness Of Medically Important Strains Of Saccharomyces Cerevisiae As Revealed By Phylogenetics And Metabolomics
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
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)
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
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
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Influence Of A Test Preservative On Sponge Cakes Under Different Storage Conditions
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Influence Of A Test Preservative On Sponge Cakes Under Different Storage Conditions
Interés Del Control De Los Mohos En El Jamón Curado
Influence Of A Test Preservative On Sponge Cakes Under Different Storage Conditions
Interés Del Control De Los Mohos En El Jamón Curado
Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham
Interés Del Control De Los Mohos En El Jamón Curado
Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham
Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures
Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham
Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures
Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr
Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures
Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr
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
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins
Effect Of Processing Of Tomato Paste On The Pigment Content
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
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)
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Valoración De La Importancia De Realizar El Desayuno Y/o Almuerzo En El Balance Nutricional Del Adolescente. Estudio Navalcarnero (Madrid)
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
La Psicología Social En La Donación Y Trasplante De Órganos: (Análisis De Las Actitudes De La Población)
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
La Psicología Social En La Donación Y Trasplante De Órganos: (Análisis De Las Actitudes De La Población)
Evaluation Of The Effect Of Clove Essential Oil As Antifungal Strategy In “salchichón”-Type Dry-Cured Fermented Sausages
WEB ACCESIBLE