PUBLICACIÓN

Combining Zinc Biofortification and Native Trichoderma Inoculation Strategies for Subterranean Clover

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Carlos García-Latorre, Rocío Velázquez, Alejandro Hernández, Paula Tejero, Maria J. Poblaciones

2024 Sustainability (Switzerland)

Renewable Energy, Sustainability and the Environment (Q2), Computer Networks and Communications (Q2), Energy Engineering and Power Technology (Q2), Environmental Science (miscellaneous) (Q2), Geography, Planning and Development (Q1), Hardware and Architecture (Q2), Management, Monitoring, Policy and Law (Q2)

JCR: 3.3

SJR: 0.688

CITAS

0

DOI

10.3390/su16093730

EID

2-s2.0-85192755091

EISSN

2071-1050

AUTORES DE LA UEX

María José Poblaciones Suárez-Bárcenas
Carlos García-Latorre Nieto
Alejandro Hernández León

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Arsenic And Selenium Levels In Rice Fields From South-West Of Spain: Influence Of The Years Of Monoculture
Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application
Arsenic And Selenium Levels In Rice Fields From South-West Of Spain: Influence Of The Years Of Monoculture
Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application
Effects Of The Almond Addition And The Yeast Strain Used For Fermentation, On The Beer Chemical Properties
Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application
Effects Of The Almond Addition And The Yeast Strain Used For Fermentation, On The Beer Chemical Properties
Soil And Foliar Zinc Biofortification In Field Pea (Pisum Sativum L.): Grain Accumulation And Bioavailability In Raw And Cooked Grains
Effects Of The Almond Addition And The Yeast Strain Used For Fermentation, On The Beer Chemical Properties
Soil And Foliar Zinc Biofortification In Field Pea (Pisum Sativum L.): Grain Accumulation And Bioavailability In Raw And Cooked Grains
Zinc (Zn) Concentration Of Bread Wheat Grown Under Mediterranean Conditions As Affected By Genotype And Soil/foliar Zn Application
Soil And Foliar Zinc Biofortification In Field Pea (Pisum Sativum L.): Grain Accumulation And Bioavailability In Raw And Cooked Grains
Zinc (Zn) Concentration Of Bread Wheat Grown Under Mediterranean Conditions As Affected By Genotype And Soil/foliar Zn Application
Potential Antimicrobial And Antiproliferative Activities Of Autochthonous Starter Cultures And Protease Epg222 In Dry-Fermented Sausages
Zinc (Zn) Concentration Of Bread Wheat Grown Under Mediterranean Conditions As Affected By Genotype And Soil/foliar Zn Application
Potential Antimicrobial And Antiproliferative Activities Of Autochthonous Starter Cultures And Protease Epg222 In Dry-Fermented Sausages
Biomass Yield, Nutritive Value And Accumulation Of Minerals In Trifolium Subterraneum L. As Affected By Fungal Endophytes
Potential Antimicrobial And Antiproliferative Activities Of Autochthonous Starter Cultures And Protease Epg222 In Dry-Fermented Sausages
Biomass Yield, Nutritive Value And Accumulation Of Minerals In Trifolium Subterraneum L. As Affected By Fungal Endophytes
Endophytic Mycobiota Associated With Trifolium Subterraneum Growing Under Semiarid Conditions
Biomass Yield, Nutritive Value And Accumulation Of Minerals In Trifolium Subterraneum L. As Affected By Fungal Endophytes
Endophytic Mycobiota Associated With Trifolium Subterraneum Growing Under Semiarid Conditions
Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases
Endophytic Mycobiota Associated With Trifolium Subterraneum Growing Under Semiarid Conditions
Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Biomass Yield, Mineral Content, And Nutritive Value Of Poa Pratensis As Affected By Non-Clavicipitaceous Fungal Endophytes
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Biomass Yield, Mineral Content, And Nutritive Value Of Poa Pratensis As Affected By Non-Clavicipitaceous Fungal Endophytes
Biofortification Of Legumes With Selenium In Semiarid Conditions
Biomass Yield, Mineral Content, And Nutritive Value Of Poa Pratensis As Affected By Non-Clavicipitaceous Fungal Endophytes
Biofortification Of Legumes With Selenium In Semiarid Conditions
Influence Of Fungicide Treatments On Disease Severity Caused By Zymoseptoria Tritici, And On Grain Yield And Quality Parameters Of Bread-Making Wheat Under Mediterranean Conditions
Biofortification Of Legumes With Selenium In Semiarid Conditions
Influence Of Fungicide Treatments On Disease Severity Caused By Zymoseptoria Tritici, And On Grain Yield And Quality Parameters Of Bread-Making Wheat Under Mediterranean Conditions
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Influence Of Fungicide Treatments On Disease Severity Caused By Zymoseptoria Tritici, And On Grain Yield And Quality Parameters Of Bread-Making Wheat Under Mediterranean Conditions
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)
Evaluación Del Estado Nutricional De Estudiantes Adolescentes De Extremadura Basado En Medidas Antropométricas
Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)
Evaluación Del Estado Nutricional De Estudiantes Adolescentes De Extremadura Basado En Medidas Antropométricas
Biofortification Of Field Crops With Selenium In Mediterranean Conditions
Evaluación Del Estado Nutricional De Estudiantes Adolescentes De Extremadura Basado En Medidas Antropométricas
Biofortification Of Field Crops With Selenium In Mediterranean Conditions
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
Biofortification Of Field Crops With Selenium In Mediterranean Conditions
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
Selenium Speciation In Malt, Wort, And Beer Made From Selenium-Biofortified Two-Rowed Barley Grain
Quality Assessment Of Commercial Paprikas
Selenium Speciation In Malt, Wort, And Beer Made From Selenium-Biofortified Two-Rowed Barley Grain
Fertilizer Application (P, K, S, Ca And Mg) On Pasture In Calcareous Dehesas: Effects On Herbage Yield, Botanical Composition And Nutritive Value
Selenium Speciation In Malt, Wort, And Beer Made From Selenium-Biofortified Two-Rowed Barley Grain
Fertilizer Application (P, K, S, Ca And Mg) On Pasture In Calcareous Dehesas: Effects On Herbage Yield, Botanical Composition And Nutritive Value
Selenium Biofortification In Bread-Making Wheat Under Mediterranean Conditions: Influence On Grain Yield And Quality Parameters
Fertilizer Application (P, K, S, Ca And Mg) On Pasture In Calcareous Dehesas: Effects On Herbage Yield, Botanical Composition And Nutritive Value
Selenium Biofortification In Bread-Making Wheat Under Mediterranean Conditions: Influence On Grain Yield And Quality Parameters
Selenium Accumulation And Speciation In Biofortified Chickpea (Cicer Arietinum L.) Under Mediterranean Conditions
Selenium Biofortification In Bread-Making Wheat Under Mediterranean Conditions: Influence On Grain Yield And Quality Parameters
Selenium Accumulation And Speciation In Biofortified Chickpea (Cicer Arietinum L.) Under Mediterranean Conditions
Agronomic Selenium Biofortification In Triticum Durum Under Mediterranean Conditions: From Grain To Cooked Pasta
Selenium Accumulation And Speciation In Biofortified Chickpea (Cicer Arietinum L.) Under Mediterranean Conditions
Agronomic Selenium Biofortification In Triticum Durum Under Mediterranean Conditions: From Grain To Cooked Pasta
Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese
Agronomic Selenium Biofortification In Triticum Durum Under Mediterranean Conditions: From Grain To Cooked Pasta
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
Agronomic Selenium Biofortification Of Two-Rowed Barley Under Mediterranean Conditions
Authentication Of 'cereza Del Jerte' Cherry Cultivars Using Real Time Pcr
Agronomic Selenium Biofortification Of Two-Rowed Barley Under Mediterranean Conditions
Evaluation Of The Potential Of Peas (Pisum Sativum L.) To Be Used In Selenium Biofortification Programs Under Mediterranean Conditions
Agronomic Selenium Biofortification Of Two-Rowed Barley Under Mediterranean Conditions
Evaluation Of The Potential Of Peas (Pisum Sativum L.) To Be Used In Selenium Biofortification Programs Under Mediterranean Conditions
Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life
Evaluation Of The Potential Of Peas (Pisum Sativum L.) To Be Used In Selenium Biofortification Programs Under Mediterranean Conditions
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
Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage
Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products
Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage
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
Effects Of Different Irrigation And Crop Year On Gerbera Jamesonni Production In Substrate
Efecto De La Aplicación De Bacterias Acido Lácticas Potencialmente Probióticas En Las Propiedades Sensoriales De Embutidos Crudos Curados Ibéricos
Effects Of Different Irrigation And Crop Year On Gerbera Jamesonni Production In Substrate
Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico
Effects Of Different Irrigation And Crop Year On Gerbera Jamesonni Production In Substrate
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
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Associations Of Yeasts With Spotted-Wing Drosophila (Drosophila Suzukii; Diptera: Drosophilidae) In Cherries And Raspberries
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Associations Of Yeasts With Spotted-Wing Drosophila (Drosophila Suzukii; Diptera: Drosophilidae) In Cherries And Raspberries
Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes
Associations Of Yeasts With Spotted-Wing Drosophila (Drosophila Suzukii; Diptera: Drosophilidae) In Cherries And Raspberries
Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented 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
Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented 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
Análisis Del Contenido En Nitrógeno Y Proteínas De Leche Materna, Día Vs Noche
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
Análisis Del Contenido En Nitrógeno Y Proteínas De Leche Materna, Día Vs Noche
Nitrogen And Protein Content Analysis Of Human Milk, Diurnality Vs Nocturnality
Análisis Del Contenido En Nitrógeno Y Proteínas De Leche Materna, Día Vs Noche
Nitrogen And Protein Content Analysis Of Human Milk, Diurnality Vs Nocturnality
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Nitrogen And Protein Content Analysis Of Human Milk, Diurnality Vs Nocturnality
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
Field Estimation Of Technological Bread-Making Quality In Wheat
Effect Of The Commercial Ripening Stage And Postharvest Storage On Microbial And Aroma Changes Of 'ambrunés' Sweet Cherries
Field Estimation Of Technological Bread-Making Quality In Wheat
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Field Estimation Of Technological Bread-Making Quality In Wheat
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
Physiologic Responses And Gene Diversity Indicate Olive Alternative Oxidase As A Potential Source For Markers Involved In Efficient Adventitious Root Induction
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Physiologic Responses And Gene Diversity Indicate Olive Alternative Oxidase As A Potential Source For Markers Involved In Efficient Adventitious Root Induction
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
Physiologic Responses And Gene Diversity Indicate Olive Alternative Oxidase As A Potential Source For Markers Involved In Efficient Adventitious Root Induction
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
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
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
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
An Approach To Acorn Production In Iberian Dehesas
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
An Approach To Acorn Production In Iberian Dehesas
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
An Approach To Acorn Production In Iberian Dehesas
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
Avances En La Autentificación Del Pimentón De La Vera
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
Avances En La Autentificación Del Pimentón De La Vera
Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Avances En La Autentificación Del Pimentón De La Vera
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
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Effect Of Processing Of Tomato Paste On The Pigment Content
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Effect Of Processing Of Tomato Paste On The Pigment Content
E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum
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