PUBLICACIÓN

Variability within L. albus and L. angustifolius Seeds in Dietary Fiber Components

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Elena González, Ana Isabel Carrapiso, Nuria Canibe, Knud Erik Bach Knudsen

2024 Foods

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

JCR: 5.1

SJR: 1.021

CITAS

0

DOI

10.3390/foods13020299

EID

2-s2.0-85183391711

EISSN

2304-8158

AUTORES DE LA UEX

Ana Isabel Carrapiso Martínez
María Elena González Sánchez

OTRAS PUBLICACIONES DE INTERÉS

Utilización De La Técnica Nirs Para El Control De Calidad De La Alfalfa Deshidratada
Effect Of Protein-Restricted Diet During Growing Period On Performance And Carcass Quality Traits Of Duroc X Iberian Crossbred Barrows Under Different Management Conditions
Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components
Effect Of Protein-Restricted Diet During Growing Period On Performance And Carcass Quality Traits Of Duroc X Iberian Crossbred Barrows Under Different Management Conditions
Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components
High-Hydrostatic-Pressure-Stabilized White Grape Pomace To Improve The Oxidative Stability Of Dry-Cured Sausages (“salchichón”)
Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components
High-Hydrostatic-Pressure-Stabilized White Grape Pomace To Improve The Oxidative Stability Of Dry-Cured Sausages (“salchichón”)
Prediction Of Fatty Acid Composition In Intact And Minced Fat Of European Autochthonous Pigs Breeds By Near Infrared Spectroscopy
High-Hydrostatic-Pressure-Stabilized White Grape Pomace To Improve The Oxidative Stability Of Dry-Cured Sausages (“salchichón”)
Prediction Of Fatty Acid Composition In Intact And Minced Fat Of European Autochthonous Pigs Breeds By Near Infrared Spectroscopy
Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree
Prediction Of Fatty Acid Composition In Intact And Minced Fat Of European Autochthonous Pigs Breeds By Near Infrared Spectroscopy
Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree
High-Pressure Processing Applied To Sliced Dry-Cured Iberian Loin: Effect Of Category, Company, And Storage Temperature
Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree
High-Pressure Processing Applied To Sliced Dry-Cured Iberian Loin: Effect Of Category, Company, And Storage Temperature
Characteristics, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Muscles In The Iberian Pig: Effects Of Protein Restriction And Free-Range Feeding
High-Pressure Processing Applied To Sliced Dry-Cured Iberian Loin: Effect Of Category, Company, And Storage Temperature
Characteristics, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Muscles In The Iberian Pig: Effects Of Protein Restriction And Free-Range Feeding
Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers
Characteristics, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Muscles In The Iberian Pig: Effects Of Protein Restriction And Free-Range Feeding
Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers
Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers
Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
New Insights Into The Application Of High-Pressure Processing And Storage Time And Temperature To Sliced Iberian Chorizo
Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
New Insights Into The Application Of High-Pressure Processing And Storage Time And Temperature To Sliced Iberian Chorizo
Fattening Iberian Pigs Indoors Vs. Outdoors: Production Performance And Market Value
New Insights Into The Application Of High-Pressure Processing And Storage Time And Temperature To Sliced Iberian Chorizo
Fattening Iberian Pigs Indoors Vs. Outdoors: Production Performance And Market Value
Inclusion Of Olive By-Products In Growing Diets Causes Minor Effects On Meat Quality Of Iberian Pigs Fattened In A Traditional System
Fattening Iberian Pigs Indoors Vs. Outdoors: Production Performance And Market Value
Inclusion Of Olive By-Products In Growing Diets Causes Minor Effects On Meat Quality Of Iberian Pigs Fattened In A Traditional System
Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés
Inclusion Of Olive By-Products In Growing Diets Causes Minor Effects On Meat Quality Of Iberian Pigs Fattened In A Traditional System
Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés
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The Effect Of Deep Frying French Fries And Two Types Of Iberian Pork On The Characteristics Of Extra Virgin Olive Oil And The Fried Products
Los Objetivos De Desarrollo Sostenible (Ods) En Títulos De Máster: Percepción De Los Alumnos De Laescuela De Ingenierías Agrarias De La Uex
The Effect Of Deep Frying French Fries And Two Types Of Iberian Pork On The Characteristics Of Extra Virgin Olive Oil And The Fried Products
Effect Of A Rice Bran Extract-Based Active Packaging, High Pressure Processing And Storage Temperature On The Volatile Compounds Of Sliced Dry-Cured High Quality (Montanera) Iberian Ham
The Effect Of Deep Frying French Fries And Two Types Of Iberian Pork On The Characteristics Of Extra Virgin Olive Oil And The Fried Products
Effect Of A Rice Bran Extract-Based Active Packaging, High Pressure Processing And Storage Temperature On The Volatile Compounds Of Sliced Dry-Cured High Quality (Montanera) Iberian Ham
Consequences Of A Low Protein Diet On The Liver And Longissimus Dorsi Transcriptome Of Duroc × Iberian Crossbred Pigs
Effect Of A Rice Bran Extract-Based Active Packaging, High Pressure Processing And Storage Temperature On The Volatile Compounds Of Sliced Dry-Cured High Quality (Montanera) Iberian Ham
Consequences Of A Low Protein Diet On The Liver And Longissimus Dorsi Transcriptome Of Duroc × Iberian Crossbred Pigs
Comparative Transcriptome Profile Between Iberian Pig Varieties Provides New Insights Into Their Distinct Fat Deposition And Fatty Acids Content
Consequences Of A Low Protein Diet On The Liver And Longissimus Dorsi Transcriptome Of Duroc × Iberian Crossbred Pigs
Comparative Transcriptome Profile Between Iberian Pig Varieties Provides New Insights Into Their Distinct Fat Deposition And Fatty Acids Content
Predicción De Los Parámetros De Cata De Jamón Ibérico Mediante Técnicas Instrumentales
Comparative Transcriptome Profile Between Iberian Pig Varieties Provides New Insights Into Their Distinct Fat Deposition And Fatty Acids Content
Predicción De Los Parámetros De Cata De Jamón Ibérico Mediante Técnicas Instrumentales
Performance And Carcass Quality Traits Of Iberian × Duroc Crossbred Pig Subject To Gender And Age At The Beginning Of The Free-Range Finishing Phase
Predicción De Los Parámetros De Cata De Jamón Ibérico Mediante Técnicas Instrumentales
Performance And Carcass Quality Traits Of Iberian × Duroc Crossbred Pig Subject To Gender And Age At The Beginning Of The Free-Range Finishing Phase
Do Animal Slaughter Age And Pre-Cure Freezing Have A Significant Impact On The Quality Of Iberian Dry-Cured Pork Loin?
Performance And Carcass Quality Traits Of Iberian × Duroc Crossbred Pig Subject To Gender And Age At The Beginning Of The Free-Range Finishing Phase
Do Animal Slaughter Age And Pre-Cure Freezing Have A Significant Impact On The Quality Of Iberian Dry-Cured Pork Loin?
Effect Of Animal Age At Slaughter On The Muscle Fibres Of Longissimus Thoracis And Meat Quality Of Fresh Loin From Iberian × Duroc Crossbred Pig Under Two Production Systems
Do Animal Slaughter Age And Pre-Cure Freezing Have A Significant Impact On The Quality Of Iberian Dry-Cured Pork Loin?
Effect Of Animal Age At Slaughter On The Muscle Fibres Of Longissimus Thoracis And Meat Quality Of Fresh Loin From Iberian × Duroc Crossbred Pig Under Two Production Systems
Volatile Compounds Of Sliced High Quality (Montanera) Dry-Cured Iberian Shoulder Subjected To High Pressure Processing And/or With An Active Packaging Of Olive Leaf Extract
Effect Of Animal Age At Slaughter On The Muscle Fibres Of Longissimus Thoracis And Meat Quality Of Fresh Loin From Iberian × Duroc Crossbred Pig Under Two Production Systems
Volatile Compounds Of Sliced High Quality (Montanera) Dry-Cured Iberian Shoulder Subjected To High Pressure Processing And/or With An Active Packaging Of Olive Leaf Extract
Quality Traits Of Fresh Iberian Loin According To Slaughter Age And Short-Term Freezing
Volatile Compounds Of Sliced High Quality (Montanera) Dry-Cured Iberian Shoulder Subjected To High Pressure Processing And/or With An Active Packaging Of Olive Leaf Extract
Quality Traits Of Fresh Iberian Loin According To Slaughter Age And Short-Term Freezing
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Quality Traits Of Fresh Iberian Loin According To Slaughter Age And Short-Term Freezing
Antioxidants And Fatty Acid Deposition And Instrumental Colour As Affected By Subcutaneous Backfat Layers And Slaughtering Age Of Iberian X Duroc Crossed Pigs Under Montanera
Free‐range And Low‐protein Concentrated Diets In Iberian Pigs: Effect On Plasma Insulin And Leptin Concentration, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Adipose Tissue
Antioxidants And Fatty Acid Deposition And Instrumental Colour As Affected By Subcutaneous Backfat Layers And Slaughtering Age Of Iberian X Duroc Crossed Pigs Under Montanera
Free‐range And Low‐protein Concentrated Diets In Iberian Pigs: Effect On Plasma Insulin And Leptin Concentration, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Adipose Tissue
Effect Of Free-Range And Low-Protein Concentrated Diets On Growth Performance, Carcass Traits, And Meat Composition Of Iberian Pig
Free‐range And Low‐protein Concentrated Diets In Iberian Pigs: Effect On Plasma Insulin And Leptin Concentration, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Adipose Tissue
Effect Of Free-Range And Low-Protein Concentrated Diets On Growth Performance, Carcass Traits, And Meat Composition Of Iberian Pig
Variability In Subcutaneous Fat Composition Of Iberian Pigs Reared In Free-Range Conditions In The Southwest Of The Iberian Peninsula
Effect Of Free-Range And Low-Protein Concentrated Diets On Growth Performance, Carcass Traits, And Meat Composition Of Iberian Pig
Variability In Subcutaneous Fat Composition Of Iberian Pigs Reared In Free-Range Conditions In The Southwest Of The Iberian Peninsula
Quality Traits Of Fresh And Dry-Cured Loin From Iberian X Duroc Crossbred Pig In The Montanera System According To Slaughtering Age
Variability In Subcutaneous Fat Composition Of Iberian Pigs Reared In Free-Range Conditions In The Southwest Of The Iberian Peninsula
Quality Traits Of Fresh And Dry-Cured Loin From Iberian X Duroc Crossbred Pig In The Montanera System According To Slaughtering Age
Effect Of The Organic Production And The Harvesting Method On The Chemical Quality And The Volatile Compounds Of Virgin Olive Oil Over The Harvesting Season
Quality Traits Of Fresh And Dry-Cured Loin From Iberian X Duroc Crossbred Pig In The Montanera System According To Slaughtering Age
Effect Of The Organic Production And The Harvesting Method On The Chemical Quality And The Volatile Compounds Of Virgin Olive Oil Over The Harvesting Season
Effect Of The Genetic Line And Oleic Acid-Enriched Mixed Diets On The Subcutaneous Fatty Acid Composition And Sensory Characteristics Of Dry-Cured Shoulders From Iberian Pig
Effect Of The Organic Production And The Harvesting Method On The Chemical Quality And The Volatile Compounds Of Virgin Olive Oil Over The Harvesting Season
Effect Of The Genetic Line And Oleic Acid-Enriched Mixed Diets On The Subcutaneous Fatty Acid Composition And Sensory Characteristics Of Dry-Cured Shoulders From Iberian Pig
Five Genomic Regions Have A Major Impact On Fat Composition In Iberian Pigs
Effect Of The Genetic Line And Oleic Acid-Enriched Mixed Diets On The Subcutaneous Fatty Acid Composition And Sensory Characteristics Of Dry-Cured Shoulders From Iberian Pig
Five Genomic Regions Have A Major Impact On Fat Composition In Iberian Pigs
Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera
Five Genomic Regions Have A Major Impact On Fat Composition In Iberian Pigs
Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera
Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism
Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera
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
Volatile Compounds And Sensory Changes After High Pressure Processing Of Mature “torta Del Casar” (Raw Ewe's Milk Cheese) During Refrigerated Storage
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Volatile Compounds And Sensory Changes After High Pressure Processing Of Mature “torta Del Casar” (Raw Ewe's Milk Cheese) During Refrigerated Storage
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Volatile Compounds And Sensory Changes After High Pressure Processing Of Mature “torta Del Casar” (Raw Ewe's Milk Cheese) During Refrigerated Storage
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Utilización De Alperujo En La Alimentación De Cerdos Ibéricos De Montanera Durante El Periodo De Crecimiento
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Utilización De Alperujo En La Alimentación De Cerdos Ibéricos De Montanera Durante El Periodo De Crecimiento
Situación Actual De La Agricultura De Conservación En España
Utilización De Alperujo En La Alimentación De Cerdos Ibéricos De Montanera Durante El Periodo De Crecimiento
Situación Actual De La Agricultura De Conservación En España
Efecto De La Restricción Proteica En El Transcriptoma Durante La Fase De Crecimiento De Cerdos Ibéricos Cruzados
Situación Actual De La Agricultura De Conservación En España
Efecto De La Restricción Proteica En El Transcriptoma Durante La Fase De Crecimiento De Cerdos Ibéricos Cruzados
Local Pig Breeds: Nutritional Requirements, Innovative Practices And Local Feeding Resources As Challenges In Project Treasure
Efecto De La Restricción Proteica En El Transcriptoma Durante La Fase De Crecimiento De Cerdos Ibéricos Cruzados
Local Pig Breeds: Nutritional Requirements, Innovative Practices And Local Feeding Resources As Challenges In Project Treasure
Alternative Feeding In Iberian Pigs During Growth Period: Incorporation Of Olive Cake In A Dry Or Wet (Silage) Form
Local Pig Breeds: Nutritional Requirements, Innovative Practices And Local Feeding Resources As Challenges In Project Treasure
Alternative Feeding In Iberian Pigs During Growth Period: Incorporation Of Olive Cake In A Dry Or Wet (Silage) Form
Estrategias De Internacionalización Curricular Enla Escuela De Ingenierías Agrarias (Uex)
Alternative Feeding In Iberian Pigs During Growth Period: Incorporation Of Olive Cake In A Dry Or Wet (Silage) Form
Estrategias De Internacionalización Curricular Enla Escuela De Ingenierías Agrarias (Uex)
Estrategias De Fertilización En Siembra Directa: El Caso De Cereales De Invierno Y Primavera
Estrategias De Internacionalización Curricular Enla Escuela De Ingenierías Agrarias (Uex)
Estrategias De Fertilización En Siembra Directa: El Caso De Cereales De Invierno Y Primavera
Genetic Parameters And Crossbreeding Effects Of Fat Deposition And Fatty Acid Profiles In Iberian Pig Lines
Estrategias De Fertilización En Siembra Directa: El Caso De Cereales De Invierno Y Primavera
Genetic Parameters And Crossbreeding Effects Of Fat Deposition And Fatty Acid Profiles In Iberian Pig Lines
Sensory Characteristics And Consumer Preference Of Smoked Dry-Cured Iberian Salchichon
Genetic Parameters And Crossbreeding Effects Of Fat Deposition And Fatty Acid Profiles In Iberian Pig Lines
Sensory Characteristics And Consumer Preference Of Smoked Dry-Cured Iberian Salchichon
Sift-Ms Analysis Of Iberian Hams From Pigs Reared Under Different Conditions
Sensory Characteristics And Consumer Preference Of Smoked Dry-Cured Iberian Salchichon
Sift-Ms Analysis Of Iberian Hams From Pigs Reared Under Different Conditions
Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo
Sift-Ms Analysis Of Iberian Hams From Pigs Reared Under Different Conditions
Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo
Effect Of Igf-Ii Genotype And Pig Rearing System On The Final Characteristics Of Dry-Cured Iberian Hams
Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo
Effect Of Igf-Ii Genotype And Pig Rearing System On The Final Characteristics Of Dry-Cured Iberian Hams
Study Of The Volatile Compounds And Odor-Active Compounds Of Dry-Cured Iberian Ham Extracted By Spme
Effect Of Igf-Ii Genotype And Pig Rearing System On The Final Characteristics Of Dry-Cured Iberian Hams
Study Of The Volatile Compounds And Odor-Active Compounds Of Dry-Cured Iberian Ham Extracted By Spme
Effect Of Talc And Water Addition On Olive Oil Quality And Antioxidants
Study Of The Volatile Compounds And Odor-Active Compounds Of Dry-Cured Iberian Ham Extracted By Spme
Effect Of Talc And Water Addition On Olive Oil Quality And Antioxidants
Effect Of The Pig Rearing System On The Final Volatile Profile Of Iberian Dry-Cured Ham As Detected By Ptr-Tof-Ms
Effect Of Talc And Water Addition On Olive Oil Quality And Antioxidants
Effect Of The Pig Rearing System On The Final Volatile Profile Of Iberian Dry-Cured Ham As Detected By Ptr-Tof-Ms
Predictive Ability Of The Feeding System In Iberian Pig By Means Of Several Analytical Methods
Effect Of The Pig Rearing System On The Final Volatile Profile Of Iberian Dry-Cured Ham As Detected By Ptr-Tof-Ms
Predictive Ability Of The Feeding System In Iberian Pig By Means Of Several Analytical Methods
Determination Of Neophytadiene In The Subcutaneous Fat Of Iberian Pigs From Different Feeding Systems
Predictive Ability Of The Feeding System In Iberian Pig By Means Of Several Analytical Methods
Determination Of Neophytadiene In The Subcutaneous Fat Of Iberian Pigs From Different Feeding Systems
Predicción Del Sistema De Cebo En Cerdo Ibéricos Mediante Varios Métodos Analíticos
Determination Of Neophytadiene In The Subcutaneous Fat Of Iberian Pigs From Different Feeding Systems
Predicción Del Sistema De Cebo En Cerdo Ibéricos Mediante Varios Métodos Analíticos
Diferencias En Los Ácidos Grasos Intramusculares Minoritarios Entre Jamones De Cerdo Ibérico De Montanera Y De Cebo De Campo.
Predicción Del Sistema De Cebo En Cerdo Ibéricos Mediante Varios Métodos Analíticos
Diferencias En Los Ácidos Grasos Intramusculares Minoritarios Entre Jamones De Cerdo Ibérico De Montanera Y De Cebo De Campo.
Two By-Products Of The Olive Oil Extraction Industry As Oleic Acid Supplement Source For Iberian Pigs: Effect On The Meat's Chemical Composition And Induced Lipoperoxidation
Diferencias En Los Ácidos Grasos Intramusculares Minoritarios Entre Jamones De Cerdo Ibérico De Montanera Y De Cebo De Campo.
Two By-Products Of The Olive Oil Extraction Industry As Oleic Acid Supplement Source For Iberian Pigs: Effect On The Meat's Chemical Composition And Induced Lipoperoxidation
Life+agricarbón. Agricultura Sostenible En La Aritmética Del Carbono (Iv): Operaciones Mecanizadas En Cultivos Extensivos De Secano Como Sistema De Evaluación Del Ahorro Energético Con Tecnologías De Ac Y De Precisión
Two By-Products Of The Olive Oil Extraction Industry As Oleic Acid Supplement Source For Iberian Pigs: Effect On The Meat's Chemical Composition And Induced Lipoperoxidation
Life+agricarbón. Agricultura Sostenible En La Aritmética Del Carbono (Iv): Operaciones Mecanizadas En Cultivos Extensivos De Secano Como Sistema De Evaluación Del Ahorro Energético Con Tecnologías De Ac Y De Precisión
Valoración Del Recebo Con Postre En El Cerdo Ibérico
Life+agricarbón. Agricultura Sostenible En La Aritmética Del Carbono (Iv): Operaciones Mecanizadas En Cultivos Extensivos De Secano Como Sistema De Evaluación Del Ahorro Energético Con Tecnologías De Ac Y De Precisión
Valoración Del Recebo Con Postre En El Cerdo Ibérico
A New Method To Analyse Odour Strength In A Meat Product By Using A Dynamic Dilution Olfactometer
Valoración Del Recebo Con Postre En El Cerdo Ibérico
A New Method To Analyse Odour Strength In A Meat Product By Using A Dynamic Dilution Olfactometer
Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions
A New Method To Analyse Odour Strength In A Meat Product By Using A Dynamic Dilution Olfactometer
Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions
La Agricultura De Conservación En El Balance Del Carbono
Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions
La Agricultura De Conservación En El Balance Del Carbono
Una Revisión Sobre Los Efectos Del Pastoreo Incontrolado En La Siembra Directa
La Agricultura De Conservación En El Balance Del Carbono
Una Revisión Sobre Los Efectos Del Pastoreo Incontrolado En La Siembra Directa
Nueva Técnica Para El Análisis Del Aroma En Productos Cárnicos
Una Revisión Sobre Los Efectos Del Pastoreo Incontrolado En La Siembra Directa
Nueva Técnica Para El Análisis Del Aroma En Productos Cárnicos
Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham
Nueva Técnica Para El Análisis Del Aroma En Productos Cárnicos
Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham
Efecto De La Composición En Ácidos Grasos Y Vitamina E De La Grasa Subcutánea Del Cerdo Ibérico Sobre Su Estabilidad Oxidativa Analizada Mediante Rancimat
Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham
Efecto De La Composición En Ácidos Grasos Y Vitamina E De La Grasa Subcutánea Del Cerdo Ibérico Sobre Su Estabilidad Oxidativa Analizada Mediante Rancimat
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Efecto De La Composición En Ácidos Grasos Y Vitamina E De La Grasa Subcutánea Del Cerdo Ibérico Sobre Su Estabilidad Oxidativa Analizada Mediante Rancimat
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Changes In Spme-Extracted Volatile Compounds From Iberian Ham During Ripening
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Changes In Spme-Extracted Volatile Compounds From Iberian Ham During Ripening
¿saben Estudiar Nuestros Alumnos?
Changes In Spme-Extracted Volatile Compounds From Iberian Ham During Ripening
¿saben Estudiar Nuestros Alumnos?
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
¿saben Estudiar Nuestros Alumnos?
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
Effect Of The Iberian Pig Line On Dry-Cured Ham Characteristics
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
Effect Of The Iberian Pig Line On Dry-Cured Ham Characteristics
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Effect Of The Iberian Pig Line On Dry-Cured Ham Characteristics
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura
La Producción Animal En La Ingeniería Agraria
Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura
La Producción Animal En La Ingeniería Agraria
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
La Producción Animal En La Ingeniería Agraria
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.
Implantación De Metodologías Ects En La Asignatura “tecnología Alimentaria Ii” Como Parte Del Curso Piloto De 5º En La Licenciatura De Ciencia Y Tecnología De Alimentos.
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Implantación De Metodologías Ects En La Asignatura “tecnología Alimentaria Ii” Como Parte Del Curso Piloto De 5º En La Licenciatura De Ciencia Y Tecnología De Alimentos.
Expectativas Frente A Una Asignatura Optativa Impartida En El Eees Para Alumnos De Un Curso Piloto Completo
Implantación De Metodologías Ects En La Asignatura “tecnología Alimentaria Ii” Como Parte Del Curso Piloto De 5º En La Licenciatura De Ciencia Y Tecnología De Alimentos.
Expectativas Frente A Una Asignatura Optativa Impartida En El Eees Para Alumnos De Un Curso Piloto Completo
Effect Of Fat Content On Flavour Release From Sausages
Expectativas Frente A Una Asignatura Optativa Impartida En El Eees Para Alumnos De Un Curso Piloto Completo
Effect Of Fat Content On Flavour Release From Sausages
Effect Of Sampling Conditions On The Odour-Active Compounds Of Iberian Ham
Effect Of Fat Content On Flavour Release From Sausages
Effect Of Sampling Conditions On The Odour-Active Compounds Of Iberian Ham
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Effect Of Sampling Conditions On The Odour-Active Compounds Of Iberian Ham
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Effects Of Dietary Incorporation Of Different Antioxidant Extracts And Free-Range Rearing On Fatty Acid Composition And Lipid Oxidation Of Iberian Pig Meat
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Effects Of Dietary Incorporation Of Different Antioxidant Extracts And Free-Range Rearing On Fatty Acid Composition And Lipid Oxidation Of Iberian Pig Meat
The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics
Effects Of Dietary Incorporation Of Different Antioxidant Extracts And Free-Range Rearing On Fatty Acid Composition And Lipid Oxidation Of Iberian Pig Meat
The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics
Respuesta Al Calor De Las Cerdas En Lactación
The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics
Respuesta Al Calor De Las Cerdas En Lactación
Comparison Between Two Different Levels Of Replacement Of Free-Range Rearing By An Oleic Acid And-Tocopherol Enriched Diet On The Quality Of Fresh Meat From Iberian Duroc (50%) Pigs
Respuesta Al Calor De Las Cerdas En Lactación
Comparison Between Two Different Levels Of Replacement Of Free-Range Rearing By An Oleic Acid And-Tocopherol Enriched Diet On The Quality Of Fresh Meat From Iberian Duroc (50%) Pigs
Instrumental Colour Of Iberian Ham Subcutaneous Fat And Lean (Biceps Femoris): Influence Of Crossbreeding And Rearing System
Comparison Between Two Different Levels Of Replacement Of Free-Range Rearing By An Oleic Acid And-Tocopherol Enriched Diet On The Quality Of Fresh Meat From Iberian Duroc (50%) Pigs
Instrumental Colour Of Iberian Ham Subcutaneous Fat And Lean (Biceps Femoris): Influence Of Crossbreeding And Rearing System
Iberian Ham Headspace: Odorants Of Intermuscular Fat And Differences With Lean
Instrumental Colour Of Iberian Ham Subcutaneous Fat And Lean (Biceps Femoris): Influence Of Crossbreeding And Rearing System
Iberian Ham Headspace: Odorants Of Intermuscular Fat And Differences With Lean
A Study Of The Aroma Of Fried Bacon And Fried Pork Loin
Iberian Ham Headspace: Odorants Of Intermuscular Fat And Differences With Lean
A Study Of The Aroma Of Fried Bacon And Fried Pork Loin
Efecto De La Grasa Sobre El Flavor De Leche Con Un Aromatizante De Vainilla.
A Study Of The Aroma Of Fried Bacon And Fried Pork Loin
Efecto De La Grasa Sobre El Flavor De Leche Con Un Aromatizante De Vainilla.
Effects Of Inclusion With Blue Lupins (Lupinus Angustifolius) In Broiler Diets And Enzyme Supplementation On Production Performance, Digestibility And Dietary Ame Content
Efecto De La Grasa Sobre El Flavor De Leche Con Un Aromatizante De Vainilla.
Effects Of Inclusion With Blue Lupins (Lupinus Angustifolius) In Broiler Diets And Enzyme Supplementation On Production Performance, Digestibility And Dietary Ame Content
Note: Effect Of Crossbreeding And Rearing System On Iberian Ham Volatile Compounds
Effects Of Inclusion With Blue Lupins (Lupinus Angustifolius) In Broiler Diets And Enzyme Supplementation On Production Performance, Digestibility And Dietary Ame Content
Note: Effect Of Crossbreeding And Rearing System On Iberian Ham Volatile Compounds
Effect Of Crossbreeding And Rearing System On Sensory Characteristics Of Iberian Ham
Note: Effect Of Crossbreeding And Rearing System On Iberian Ham Volatile Compounds
Effect Of Crossbreeding And Rearing System On Sensory Characteristics Of Iberian Ham
La Trazabilidad En El Jamón Ibérico
Effect Of Crossbreeding And Rearing System On Sensory Characteristics Of Iberian Ham
La Trazabilidad En El Jamón Ibérico
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
La Trazabilidad En El Jamón Ibérico
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Characterization Of The Most Odor-Active Compounds Of Iberian Ham Headspace
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Characterization Of The Most Odor-Active Compounds Of Iberian Ham Headspace
Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final
Characterization Of The Most Odor-Active Compounds Of Iberian Ham Headspace
Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final
Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)
Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final
Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)
El Binomio Cerdo Ibérico-Dehesa: Líneas Y Cruces. Tipos De De Alimentación
Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)
El Binomio Cerdo Ibérico-Dehesa: Líneas Y Cruces. Tipos De De Alimentación
La Calidad Sensorial Del Jamón Ibérico Y Su Evaluación: La Cala Y La Cata Del Jamón
El Binomio Cerdo Ibérico-Dehesa: Líneas Y Cruces. Tipos De De Alimentación
La Calidad Sensorial Del Jamón Ibérico Y Su Evaluación: La Cala Y La Cata Del Jamón
Posibilidades Actuales De Caracterización Del Jamón Por Métodos Instrumentales
La Calidad Sensorial Del Jamón Ibérico Y Su Evaluación: La Cala Y La Cata Del Jamón
Posibilidades Actuales De Caracterización Del Jamón Por Métodos Instrumentales
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
Posibilidades Actuales De Caracterización Del Jamón Por Métodos Instrumentales
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
La Grasa Intramuscular Y La Calidad Del Jamón
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
La Grasa Intramuscular Y La Calidad Del Jamón
An Electronic Nose To Classify Iberian Pig Fats With Different Fatty Acid Composition
La Grasa Intramuscular Y La Calidad Del Jamón
An Electronic Nose To Classify Iberian Pig Fats With Different Fatty Acid Composition
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
An Electronic Nose To Classify Iberian Pig Fats With Different Fatty Acid Composition
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Development In Lipid Analysis: Some New Extraction Techniques And In Situ Transesterification
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Development In Lipid Analysis: Some New Extraction Techniques And In Situ Transesterification
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
Development In Lipid Analysis: Some New Extraction Techniques And In Situ Transesterification
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa
Utilización De La Técnica Nirs Para El Control De Calidad De La Alfalfa Deshidratada
Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa
Utilización De La Técnica Nirs Para El Control De Calidad De La Alfalfa Deshidratada
Effect Of Protein-Restricted Diet During Growing Period On Performance And Carcass Quality Traits Of Duroc X Iberian Crossbred Barrows Under Different Management Conditions
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