PUBLICACIÓN

Ultra-processed plant-based analogs: Addressing the challenging journey toward health and safety

Logo Open Access

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

José María Martín Miguélez, Irene Martín, Alberto González-Mohino Jiménez, Lary Souza Olegario, Belén Peromingo, Josué Delgado

2024 JOURNAL OF FOOD SCIENCE

Food Science (Q1)

JCR: 3.4

SJR: 0.798

CITAS

2

DOI

10.1111/1750-3841.17588

EID

2-s2.0-85211346155

ISSN

0022-1147

EISSN

1750-3841

AUTORES DE LA UEX

Irene Martín Tornero
Ana Belén Peromingo Arévalo
Lary Souza Olegario
Alberto González-Mohino Jiménez
Josué Delgado Perón

OTRAS PUBLICACIONES DE INTERÉS

Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage
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
Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria
Review: Rhizopus Sp. Beyond Tempeh. An Occidental Approach To Mold-Based Fermentations
Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria
Supplementation With Lactiplantibacillus Plantarum Cnpc003 And Pilosocereus Gounellei Flour Enhances The Properties Of Goat Cream Cheese
Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria
Supplementation With Lactiplantibacillus Plantarum Cnpc003 And Pilosocereus Gounellei Flour Enhances The Properties Of Goat Cream Cheese
Design Of A Nitrite-Free Dry-Cured Fermented “salchichón” Process Preventing Growth Of Salmonella, Listeria Monocytogenes, And Staphylococcus Aureus
Supplementation With Lactiplantibacillus Plantarum Cnpc003 And Pilosocereus Gounellei Flour Enhances The Properties Of Goat Cream Cheese
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
Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs
Mechanisms Of Action Of Bioprotective Plant Extracts Against The Ochratoxigenic Penicillium Nordicum In Dry-Cured Sausages
Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs
Antilisterial Activity Of Cinnamon Essential Oil, Pomegranate Extract, Or Strawberry Tree Extract Against Listeria Monocytogenes In Slices Of Dry-Cured Ham And Pork Loin
Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs
Antilisterial Activity Of Cinnamon Essential Oil, Pomegranate Extract, Or Strawberry Tree Extract Against Listeria Monocytogenes In Slices Of Dry-Cured Ham And Pork Loin
Mycotoxins In Meat Products
Antilisterial Activity Of Cinnamon Essential Oil, Pomegranate Extract, Or Strawberry Tree Extract Against Listeria Monocytogenes In Slices Of Dry-Cured Ham And Pork Loin
Mycotoxins In Meat Products
Pathogen And Spoilage Microorganisms In Meat And Dairy Analogues: Occurrence And Control Strategies
Mycotoxins In Meat Products
Pathogen And Spoilage Microorganisms In Meat And Dairy Analogues: Occurrence And Control Strategies
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”
Evaluation Of The Effect Of Clove Essential Oil As Antifungal Strategy In “salchichón”-Type Dry-Cured Fermented Sausages
Debaryomyces Hansenii Alone And In Combination With Plant Extracts Reduce Ochratoxin A In Dry-Cured “chorizo”
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
Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety
Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages
Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety
Roasted And Unroasted Cocoa Nibs: Bioactive Compounds Analysis And Application In Cereal Bars
Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety
Roasted And Unroasted Cocoa Nibs: Bioactive Compounds Analysis And Application In Cereal Bars
Improving The Physicochemical And Sensory Properties And Volatile Profile Of Goat Ricotta Cream With Limosilactobacillus Mucosae Cnpc007 Supplementation
Roasted And Unroasted Cocoa Nibs: Bioactive Compounds Analysis And Application In Cereal Bars
Improving The Physicochemical And Sensory Properties And Volatile Profile Of Goat Ricotta Cream With Limosilactobacillus Mucosae Cnpc007 Supplementation
Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study
Improving The Physicochemical And Sensory Properties And Volatile Profile Of Goat Ricotta Cream With Limosilactobacillus Mucosae Cnpc007 Supplementation
Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study
Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico
Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study
Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico
Microbial Diversity In Dry-Cured Iberian Ham: An Approach To The Concept Of Microbial Terroir
Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico
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
Evaluation Of The Efficacy Of Autochthonous Biocontrol Agents For Controlling Ochratoxin A Production In Simulated Ripening Of Dry-Cured Ham
Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence
Evaluation Of The Efficacy Of Autochthonous Biocontrol Agents For Controlling Ochratoxin A Production In Simulated Ripening Of Dry-Cured Ham
Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition And Proteomic Changes In Lacticaseibacillus Paracasei M38
Evaluation Of The Efficacy Of Autochthonous Biocontrol Agents For Controlling Ochratoxin A Production In Simulated Ripening Of Dry-Cured Ham
Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition And Proteomic Changes In Lacticaseibacillus Paracasei M38
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
Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition And Proteomic Changes In Lacticaseibacillus Paracasei M38
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
New Perspectives In Proteomics As A Significant Tool To Evaluate Mould Metabolism In Foods
Deciphering The Antiochratoxigenic Activity Of Plant Extracts And Debaryomyces Hansenii Against Penicillium Nordicum In A “chorizo”-Based Medium By Proteomic Analysis
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
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Biocontrol Of L. Monocytogenes With Selected Autochthonous Lactic Acid Bacteria In Raw Milk Soft-Ripened Cheese Under Different Water Activity Conditions
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Discovering Potential Biomarkers For Ochratoxin A Production By Penicillium Nordicum In Dry-Cured Meat Matrices Through Untargeted Metabolomics
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
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
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
Unravelling The Modes Of Action Of Autochthonous Staphylococci Against Aspergillus Westerdijkiae And The Antiochratoxigenic Effect In Dry-Cured Ham
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
Farming System Impacts The Bioactive Compounds, Microbial Diversity, Aroma And Color In Edible Red Mini-Roses (Rosa Chinensis Jacq.)
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
Farming System Impacts The Bioactive Compounds, Microbial Diversity, Aroma And Color In Edible Red Mini-Roses (Rosa Chinensis Jacq.)
Quality Of Brazilian Stingless Bee Honeys: Cephalotrigona Capitata/mombucão And Melipona Scutellaris Latrelle/uruçu
Farming System Impacts The Bioactive Compounds, Microbial Diversity, Aroma And Color In Edible Red Mini-Roses (Rosa Chinensis Jacq.)
Quality Of Brazilian Stingless Bee Honeys: Cephalotrigona Capitata/mombucão And Melipona Scutellaris Latrelle/uruçu
Volatilomic Evaluation Of Protein Hydrolysates From Free-Range Chicken Bones Treated With Hot-Pressure Process
Quality Of Brazilian Stingless Bee Honeys: Cephalotrigona Capitata/mombucão And Melipona Scutellaris Latrelle/uruçu
Volatilomic Evaluation Of Protein Hydrolysates From Free-Range Chicken Bones Treated With Hot-Pressure Process
Impact Of Sugar Reduction On Physicochemical And Nutritional Quality Of Yogurt And Sensory Response With Label Stimulation
Volatilomic Evaluation Of Protein Hydrolysates From Free-Range Chicken Bones Treated With Hot-Pressure Process
Impact Of Sugar Reduction On Physicochemical And Nutritional Quality Of Yogurt And Sensory Response With Label Stimulation
Proteomic Analyses Of Bacteroides Ovatus And Bifidobacterium Longum In Xylan Bidirectional Culture Shows Sugar Cross-Feeding Interactions
Impact Of Sugar Reduction On Physicochemical And Nutritional Quality Of Yogurt And Sensory Response With Label Stimulation
Proteomic Analyses Of Bacteroides Ovatus And Bifidobacterium Longum In Xylan Bidirectional Culture Shows Sugar Cross-Feeding Interactions
Antifungal Effect Of Autochthonous Aromatic Plant Extracts On Two Mycotoxigenic Strains Of Aspergillus Flavus
Proteomic Analyses Of Bacteroides Ovatus And Bifidobacterium Longum In Xylan Bidirectional Culture Shows Sugar Cross-Feeding Interactions
Antifungal Effect Of Autochthonous Aromatic Plant Extracts On Two Mycotoxigenic Strains Of Aspergillus Flavus
Deciphering The Underlying Mechanisms Of The Oxidative Perturbations And Impaired Meat Quality In Wooden Breast Myopathy By Label-Free Quantitative Ms-Based Proteomics
Antifungal Effect Of Autochthonous Aromatic Plant Extracts On Two Mycotoxigenic Strains Of Aspergillus Flavus
Deciphering The Underlying Mechanisms Of The Oxidative Perturbations And Impaired Meat Quality In Wooden Breast Myopathy By Label-Free Quantitative Ms-Based Proteomics
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
Deciphering The Underlying Mechanisms Of The Oxidative Perturbations And Impaired Meat Quality In Wooden Breast Myopathy By Label-Free Quantitative Ms-Based Proteomics
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
Biocontrol Of Pathogen Microorganisms In Ripened Foods Of Animal Origin
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
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
Deciphering Staphylococcus Xylosus And Staphylococcus Equorum Mode Of Action Against Penicillium Nordicum In A Dry-Cured Ham Model System
Plant Extracts As Biopreservatives Against Penicillium Nordicum In Dry-Cured Sausages
Deciphering Staphylococcus Xylosus And Staphylococcus Equorum Mode Of Action Against Penicillium Nordicum In A Dry-Cured Ham Model System
Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound
Deciphering Staphylococcus Xylosus And Staphylococcus Equorum Mode Of Action Against Penicillium Nordicum In A Dry-Cured Ham Model System
Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound
Prevalence Of Listeria Monocytogenes In Rte Meat Products Of Quevedo (Ecuador)
Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound
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
Rosmarinus Officinalis Reduces The Ochratoxin A Production By Aspergillus Westerdijkiae In A Dry-Cured Fermented Sausage-Based Medium
Multi-Omics Approach Reveals Prebiotic And Potential Antioxidant Effects Of Essential Oils From The Mediterranean Diet On Cardiometabolic Disorder Using Humanized Gnotobiotic Mice
Rosmarinus Officinalis Reduces The Ochratoxin A Production By Aspergillus Westerdijkiae In A Dry-Cured Fermented Sausage-Based Medium
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
Rosmarinus Officinalis Reduces The Ochratoxin A Production By Aspergillus Westerdijkiae In A Dry-Cured Fermented Sausage-Based Medium
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers
Study Of Lactic Acid Bacteria Isolated From Traditional Ripened Foods And Partial Characterization Of Their Bacteriocins
Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers
Study Of Lactic Acid Bacteria Isolated From Traditional Ripened Foods And Partial Characterization Of Their Bacteriocins
Listeria Monocytogenes Cell-To-Cell Spread
Study Of Lactic Acid Bacteria Isolated From Traditional Ripened Foods And Partial Characterization Of Their Bacteriocins
Listeria Monocytogenes Cell-To-Cell Spread
Mechanisms Of Antifungal Resistance
Listeria Monocytogenes Cell-To-Cell Spread
Mechanisms Of Antifungal Resistance
Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne
Mechanisms Of Antifungal Resistance
Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne
Effect Of A Selected Protective Culture Of Lactilactobacillus Sakei On The Evolution Of Volatile Compounds And On The Final Sensorial Characteristics Of Traditional Dry-Cured Fermented “salchichón”
Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne
Effect Of A Selected Protective Culture Of Lactilactobacillus Sakei On The Evolution Of Volatile Compounds And On The Final Sensorial Characteristics Of Traditional Dry-Cured Fermented “salchichón”
Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction
Effect Of A Selected Protective Culture Of Lactilactobacillus Sakei On The Evolution Of Volatile Compounds And On The Final Sensorial Characteristics Of Traditional Dry-Cured Fermented “salchichón”
Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction
Non-Invasive Monitoring Of Potato Drying By Means Of Air-Coupled Ultrasound
Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction
Non-Invasive Monitoring Of Potato Drying By Means Of Air-Coupled Ultrasound
Effect Of Acidic Conditions On The Growth And Expression Of Two Virulence Genes Of Listeria Monocytogenes Serotype 4b
Non-Invasive Monitoring Of Potato Drying By Means Of Air-Coupled Ultrasound
Effect Of Acidic Conditions On The Growth And Expression Of Two Virulence Genes Of Listeria Monocytogenes Serotype 4b
Proteomics As A New-Generation Tool For Studying Moulds Related To Food Safety And Quality
Effect Of Acidic Conditions On The Growth And Expression Of Two Virulence Genes Of Listeria Monocytogenes Serotype 4b
Proteomics As A New-Generation Tool For Studying Moulds Related To Food Safety And Quality
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
Proteomics As A New-Generation Tool For Studying Moulds Related To Food Safety And Quality
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
Chemical And Volatile Composition, And Microbial Communities In Edible Purple Flowers (Torenia Fournieri F. Lind.) Cultivated In Different Organic Systems
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
Chemical And Volatile Composition, And Microbial Communities In Edible Purple Flowers (Torenia Fournieri F. Lind.) Cultivated In Different Organic Systems
Potential Typicality Marker Of Volatile Composition Of Commercial Sparkling Wines From The Caatinga Biome
Chemical And Volatile Composition, And Microbial Communities In Edible Purple Flowers (Torenia Fournieri F. Lind.) Cultivated In Different Organic Systems
Potential Typicality Marker Of Volatile Composition Of Commercial Sparkling Wines From The Caatinga Biome
Effect Of Proteases On Water-Soluble And Fat-Soluble Aroma Precursors Of Goat Visceras Protein Hydrolysate
Potential Typicality Marker Of Volatile Composition Of Commercial Sparkling Wines From The Caatinga Biome
Effect Of Proteases On Water-Soluble And Fat-Soluble Aroma Precursors Of Goat Visceras Protein Hydrolysate
Identification Of Chemical Markers Of Commercial Tropical Red Wine Candidates For The São Francisco Valley Geographical Indication
Effect Of Proteases On Water-Soluble And Fat-Soluble Aroma Precursors Of Goat Visceras Protein Hydrolysate
Identification Of Chemical Markers Of Commercial Tropical Red Wine Candidates For The São Francisco Valley Geographical Indication
Application Of Selected Lactic-Acid Bacteria To Control Listeria Monocytogenes In Soft-Ripened “torta Del Casar” Cheese
Identification Of Chemical Markers Of Commercial Tropical Red Wine Candidates For The São Francisco Valley Geographical Indication
Application Of Selected Lactic-Acid Bacteria To Control Listeria Monocytogenes In Soft-Ripened “torta Del Casar” Cheese
Evolution Of Volatile Compounds During Ripening And Final Sensory Changes Of Traditional Raw Ewe’s Milk Cheese “torta Del Casar” Maturated With Selected Protective Lactic Acid Bacteria
Application Of Selected Lactic-Acid Bacteria To Control Listeria Monocytogenes In Soft-Ripened “torta Del Casar” Cheese
Evolution Of Volatile Compounds During Ripening And Final Sensory Changes Of Traditional Raw Ewe’s Milk Cheese “torta Del Casar” Maturated With Selected Protective Lactic Acid Bacteria
Selection And Characterization Of Lactic Acid Bacteria With Activity Against Listeria Monocytogenes From Traditional Rte Ripened Foods
Evolution Of Volatile Compounds During Ripening And Final Sensory Changes Of Traditional Raw Ewe’s Milk Cheese “torta Del Casar” Maturated With Selected Protective Lactic Acid Bacteria
Selection And Characterization Of Lactic Acid Bacteria With Activity Against Listeria Monocytogenes From Traditional Rte Ripened Foods
Antimicrobial Activity Of Essential Oils And Natural Plant Extracts Against Listeria Monocytogenes In A Dry-Cured Ham-Based Model
Selection And Characterization Of Lactic Acid Bacteria With Activity Against Listeria Monocytogenes From Traditional Rte Ripened Foods
Antimicrobial Activity Of Essential Oils And Natural Plant Extracts Against Listeria Monocytogenes In A Dry-Cured Ham-Based Model
Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products
Antimicrobial Activity Of Essential Oils And Natural Plant Extracts Against Listeria Monocytogenes In A Dry-Cured Ham-Based Model
Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products
Control Of Listeria Monocytogenes Growth And Virulence In A Traditional Soft Cheese Model System Based On Lactic Acid Bacteria And A Whey Protein Hydrolysate With Antimicrobial Activity
Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products
Control Of Listeria Monocytogenes Growth And Virulence In A Traditional Soft Cheese Model System Based On Lactic Acid Bacteria And A Whey Protein Hydrolysate With Antimicrobial Activity
Choroidal Thickness And Granulocyte Colony-Stimulating Factor In Tears Improve The Prediction Model For Coronary Artery Disease
Control Of Listeria Monocytogenes Growth And Virulence In A Traditional Soft Cheese Model System Based On Lactic Acid Bacteria And A Whey Protein Hydrolysate With Antimicrobial Activity
Choroidal Thickness And Granulocyte Colony-Stimulating Factor In Tears Improve The Prediction Model For Coronary Artery Disease
Spectrophotometric Analysis Of Protein Carbonyls
Choroidal Thickness And Granulocyte Colony-Stimulating Factor In Tears Improve The Prediction Model For Coronary Artery Disease
Spectrophotometric Analysis Of Protein Carbonyls
Métodos Dinámicos
Spectrophotometric Analysis Of Protein Carbonyls
Métodos Dinámicos
Dry-Cured Loin Characterization By Ultrasound Physicochemical And Sensory Parameters
Métodos Dinámicos
Dry-Cured Loin Characterization By Ultrasound Physicochemical And Sensory Parameters
Ellagic Acid Triggers The Necrosis Of Differentiated Human Enterocytes Exposed To 3-Nitro-Tyrosine: An Ms-Based Proteomic Study
Dry-Cured Loin Characterization By Ultrasound Physicochemical And Sensory Parameters
Ellagic Acid Triggers The Necrosis Of Differentiated Human Enterocytes Exposed To 3-Nitro-Tyrosine: An Ms-Based Proteomic Study
Ultrasound Parameters Used To Characterize Iberian Fresh Pork Loins Of Different Feeding Systems
Ellagic Acid Triggers The Necrosis Of Differentiated Human Enterocytes Exposed To 3-Nitro-Tyrosine: An Ms-Based Proteomic Study
Ultrasound Parameters Used To Characterize Iberian Fresh Pork Loins Of Different Feeding Systems
Beneficial Effects Of Essential Oils From The Mediterranean Diet On Gut Microbiota And Their Metabolites In Ischemic Heart Disease And Type-2 Diabetes Mellitus
Ultrasound Parameters Used To Characterize Iberian Fresh Pork Loins Of Different Feeding Systems
Beneficial Effects Of Essential Oils From The Mediterranean Diet On Gut Microbiota And Their Metabolites In Ischemic Heart Disease And Type-2 Diabetes Mellitus
Newbie Consumers Try Pizzas In Which Bacon Is Replaced By Tenebrio Molitor L. Larvae: Not As Healthy As Expected And Not As Terrible As They Thought
Beneficial Effects Of Essential Oils From The Mediterranean Diet On Gut Microbiota And Their Metabolites In Ischemic Heart Disease And Type-2 Diabetes Mellitus
Newbie Consumers Try Pizzas In Which Bacon Is Replaced By Tenebrio Molitor L. Larvae: Not As Healthy As Expected And Not As Terrible As They Thought
Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests
Newbie Consumers Try Pizzas In Which Bacon Is Replaced By Tenebrio Molitor L. Larvae: Not As Healthy As Expected And Not As Terrible As They Thought
Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests
Protein Oxidation Marker, Α-Amino Adipic Acid, Impairs Proteome Of Differentiated Human Enterocytes: Underlying Toxicological Mechanisms
Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests
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
Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach
Proteomics Reveal The Protective Effects Of Chlorogenic Acid On Enterococcus Faecium Q233 In A Simulated Pro-Oxidant Colonic Environment
Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach
New Findings Of Edible Oil Characterization By Ultrasonic Parameters
Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach
New Findings Of Edible Oil Characterization By Ultrasonic Parameters
Alternative Descriptive Methods Answered By Consumers For The Sensory Characterization Of Meat Products: Fundaments And Methods
New Findings Of Edible Oil Characterization By Ultrasonic Parameters
Alternative Descriptive Methods Answered By Consumers For The Sensory Characterization Of Meat Products: Fundaments And Methods
Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics
Alternative Descriptive Methods Answered By Consumers For The Sensory Characterization Of Meat Products: Fundaments And Methods
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
Traditional And Flavored Kombuchas With Pitanga And Umbu-Cajá Pulps: Chemical Properties, Antioxidants, And Bioactive Compounds
Impact Of The Antifungal Protein Pgafp On The Proteome And Patulin Production Of Penicillium Expansum On Apple-Based Medium
Traditional And Flavored Kombuchas With Pitanga And Umbu-Cajá Pulps: Chemical Properties, Antioxidants, And Bioactive Compounds
Effect Of Debaryomyces Hansenii And The Antifungal Pgafp Protein On Alternaria Spp. Growth, Toxin Production, And Rho1 Gene Expression In A Tomato-Based Medium
Traditional And Flavored Kombuchas With Pitanga And Umbu-Cajá Pulps: Chemical Properties, Antioxidants, And Bioactive Compounds
Effect Of Debaryomyces Hansenii And The Antifungal Pgafp Protein On Alternaria Spp. Growth, Toxin Production, And Rho1 Gene Expression In A Tomato-Based Medium
Growth And Expression Of Virulence Genes Of Listeria Monocytogenes During The Processing Of Dry-Cured Fermented “salchichón” Manufactured With A Selected Lactilactobacillus Sakei
Effect Of Debaryomyces Hansenii And The Antifungal Pgafp Protein On Alternaria Spp. Growth, Toxin Production, And Rho1 Gene Expression In A Tomato-Based Medium
Growth And Expression Of Virulence Genes Of Listeria Monocytogenes During The Processing Of Dry-Cured Fermented “salchichón” Manufactured With A Selected Lactilactobacillus Sakei
Effect Of The Dry-Cured Fermented Sausage “salchichón” Processing With A Selected Lactobacillus Sakei In Listeria Monocytogenes And Microbial Population
Growth And Expression Of Virulence Genes Of Listeria Monocytogenes During The Processing Of Dry-Cured Fermented “salchichón” Manufactured With A Selected Lactilactobacillus Sakei
Effect Of The Dry-Cured Fermented Sausage “salchichón” Processing With A Selected Lactobacillus Sakei In Listeria Monocytogenes And Microbial Population
Effect Of Adding Byproducts Of Chicken Slaughter On The Quality Of Sausage Over Storage
Effect Of The Dry-Cured Fermented Sausage “salchichón” Processing With A Selected Lactobacillus Sakei In Listeria Monocytogenes And Microbial Population
Effect Of Adding Byproducts Of Chicken Slaughter On The Quality Of Sausage Over Storage
Proteomic Analyses Reveal Mechanisms Of Action Of Biocontrol Agents On Ochratoxin A Repression In Penicillium Nordicum
Effect Of Adding Byproducts Of Chicken Slaughter On The Quality Of Sausage Over Storage
Proteomic Analyses Reveal Mechanisms Of Action Of Biocontrol Agents On Ochratoxin A Repression In Penicillium Nordicum
Potential Of Near Infrared Spectroscopy As A Rapid Method To Discriminate Ota And Non-Ota-Producing Mould Species In A Dry-Cured Ham Model System
Proteomic Analyses Reveal Mechanisms Of Action Of Biocontrol Agents On Ochratoxin A Repression In Penicillium Nordicum
Potential Of Near Infrared Spectroscopy As A Rapid Method To Discriminate Ota And Non-Ota-Producing Mould Species In A Dry-Cured Ham Model System
Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples
Potential Of Near Infrared Spectroscopy As A Rapid Method To Discriminate Ota And Non-Ota-Producing Mould Species In A Dry-Cured Ham Model System
Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples
Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)
Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples
Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)
Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context
Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)
Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context
Pinpointing Oxidative Stress Behind The White Striping Myopathy: Depletion Of Antioxidant Defenses, Accretion Of Oxidized Proteins And Impaired Proteostasis
Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context
Pinpointing Oxidative Stress Behind The White Striping Myopathy: Depletion Of Antioxidant Defenses, Accretion Of Oxidized Proteins And Impaired Proteostasis
Ultrasound Assessment Of Honey Using Fast Fourier Transform
Pinpointing Oxidative Stress Behind The White Striping Myopathy: Depletion Of Antioxidant Defenses, Accretion Of Oxidized Proteins And Impaired Proteostasis
Ultrasound Assessment Of Honey Using Fast Fourier Transform
Meat Lipids, Nacl And Carnitine: Do They Unveil The Conundrum Of The Association Between Red And Processed Meat Intake And Cardiovascular Diseases?_invited Review
Ultrasound Assessment Of Honey Using Fast Fourier Transform
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
Antimicrobial Activity Of Essential Oils And Natural Plant Extracts Against Listeria Monocytogenes In A Dry‐cured Ham‐based Model
Competitiveness Of Three Biocontrol Candidates Against Ochratoxigenic Penicillium Nordicum Under Dry-Cured Meat Environmental And Nutritional Conditions
Antimicrobial Activity Of Essential Oils And Natural Plant Extracts Against Listeria Monocytogenes In A Dry‐cured Ham‐based Model
Impact Of Use Of Byproducts (Chicken Skin And Abdominal Fat) On The Oxidation Of Chicken Sausage Stored Under Freezing
Antimicrobial Activity Of Essential Oils And Natural Plant Extracts Against Listeria Monocytogenes In A Dry‐cured Ham‐based Model
Impact Of Use Of Byproducts (Chicken Skin And Abdominal Fat) On The Oxidation Of Chicken Sausage Stored Under Freezing
Prevalence And Characterization Of Listeria Monocytogenes In Deboning And Slicing Areas Of Spanish Dry-Cured Ham Processing
Impact Of Use Of Byproducts (Chicken Skin And Abdominal Fat) On The Oxidation Of Chicken Sausage Stored Under Freezing
Prevalence And Characterization Of Listeria Monocytogenes In Deboning And Slicing Areas Of Spanish Dry-Cured Ham Processing
Development Of A Multiplex Real-Time Pcr To Differentiate The Four Major Listeria Monocytogenes Serotypes In Isolates From Meat Processing Plants
Prevalence And Characterization Of Listeria Monocytogenes In Deboning And Slicing Areas Of Spanish Dry-Cured Ham Processing
Development Of A Multiplex Real-Time Pcr To Differentiate The Four Major Listeria Monocytogenes Serotypes In Isolates From Meat Processing Plants
Meat Quality Analysis: Advanced Evaluation Methods, Techniques, And Technologies
Development Of A Multiplex Real-Time Pcr To Differentiate The Four Major Listeria Monocytogenes Serotypes In Isolates From Meat Processing Plants
Meat Quality Analysis: Advanced Evaluation Methods, Techniques, And Technologies
Selection And Evaluation Of Staphylococcus Xylosus As A Biocontrol Agent Against Toxigenic Moulds In A Dry-Cured Ham Model System
Meat Quality Analysis: Advanced Evaluation Methods, Techniques, And Technologies
Selection And Evaluation Of Staphylococcus Xylosus As A Biocontrol Agent Against Toxigenic Moulds In A Dry-Cured Ham Model System
Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device
Selection And Evaluation Of Staphylococcus Xylosus As A Biocontrol Agent Against Toxigenic Moulds In A Dry-Cured Ham Model System
Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device
Fish Oil/lycopene Microcapsules As A Source Of Eicosapentaenoic And Docosahexaenoic Acids: A Case Study On Spreads
Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device
Fish Oil/lycopene Microcapsules As A Source Of Eicosapentaenoic And Docosahexaenoic Acids: A Case Study On Spreads
Application Of Data Mining Techniques To Predict The Production Of Aflatoxin B1 In Dry-Cured Ham
Fish Oil/lycopene Microcapsules As A Source Of Eicosapentaenoic And Docosahexaenoic Acids: A Case Study On Spreads
Application Of Data Mining Techniques To Predict The Production Of Aflatoxin B1 In Dry-Cured Ham
Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking
Application Of Data Mining Techniques To Predict The Production Of Aflatoxin B1 In Dry-Cured Ham
Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking
Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses
Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking
Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses
Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review
Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses
Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review
Enterococcus Faecium: A Promising Protective Culture To Control Growth Of Ochratoxigenic Moulds And Mycotoxin Production In Dry-Fermented Sausages
Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review
Enterococcus Faecium: A Promising Protective Culture To Control Growth Of Ochratoxigenic Moulds And Mycotoxin Production In Dry-Fermented Sausages
Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage
Enterococcus Faecium: A Promising Protective Culture To Control Growth Of Ochratoxigenic Moulds And Mycotoxin Production In Dry-Fermented Sausages
Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage
Innovation In Sensory Assessment Of Meat And Meat Products
Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage
Innovation In Sensory Assessment Of Meat And Meat Products
Chemical Characterization Of Four Brazilian Brown Propolis: An Insight In Tracking Of Its Geographical Location Of Production And Quality Control
Innovation In Sensory Assessment Of Meat And Meat Products
Chemical Characterization Of Four Brazilian Brown Propolis: An Insight In Tracking Of Its Geographical Location Of Production And Quality Control
Understanding The Effect Of Postharvest Tomato Temperatures On Two Toxigenic Alternaria Spp. Strains: Growth, Mycotoxins And Cell-Wall Integrity-Related Gene Expression
Chemical Characterization Of Four Brazilian Brown Propolis: An Insight In Tracking Of Its Geographical Location Of Production And Quality Control
Understanding The Effect Of Postharvest Tomato Temperatures On Two Toxigenic Alternaria Spp. Strains: Growth, Mycotoxins And Cell-Wall Integrity-Related Gene Expression
Diffusion Of Mycotoxins And Secondary Metabolites In Dry-Cured Meat Products
Understanding The Effect Of Postharvest Tomato Temperatures On Two Toxigenic Alternaria Spp. Strains: Growth, Mycotoxins And Cell-Wall Integrity-Related Gene Expression
Diffusion Of Mycotoxins And Secondary Metabolites In Dry-Cured Meat Products
Biocontrol Of Penicillium Griseofulvum To Reduce Cyclopiazonic Acid Contamination In Dry-Fermented Sausages
Diffusion Of Mycotoxins And Secondary Metabolites In Dry-Cured Meat Products
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
Effect Of Spanish Smoked Paprika “pimentón De La Vera” On Control Of Ochratoxin A And Aflatoxins Production On A Dry-Cured Meat Model System
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
Effect Of Spanish Smoked Paprika “pimentón De La Vera” On Control Of Ochratoxin A And Aflatoxins Production On A Dry-Cured Meat Model System
Relationship Between Cyclopiazonic Acid Production And Gene Expression In Penicillium Griseofulvum Under Dry-Cured Ham Processing Environmental Conditions
Effect Of Spanish Smoked Paprika “pimentón De La Vera” On Control Of Ochratoxin A And Aflatoxins Production On A Dry-Cured Meat Model System
Relationship Between Cyclopiazonic Acid Production And Gene Expression In Penicillium Griseofulvum Under Dry-Cured Ham Processing Environmental Conditions
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
Effcacy Of The Combined Protective Cultures Of Penicillium Chrysogenum And Debaryomyces Hansenii For The Control Of Ochratoxin A Hazard In Dry-Cured Ham
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
Effcacy Of The Combined Protective Cultures Of Penicillium Chrysogenum And Debaryomyces Hansenii For The Control Of Ochratoxin A Hazard In Dry-Cured Ham
Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.
Effcacy Of The Combined Protective Cultures Of Penicillium Chrysogenum And Debaryomyces Hansenii For The Control Of Ochratoxin A Hazard In Dry-Cured Ham
Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.
Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions
Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.
Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions
New Contributions Of Ultrasound Inspection To The Characterization Of Different Varieties Of Honey
Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions
New Contributions Of Ultrasound Inspection To The Characterization Of Different Varieties Of Honey
A New Method To Assess The Ultrasonic Attenuation In Samples With Non-Distinguishable Echoes
New Contributions Of Ultrasound Inspection To The Characterization Of Different Varieties Of Honey
A New Method To Assess The Ultrasonic Attenuation In Samples With Non-Distinguishable Echoes
Changes Of Ultrasonic Parameters As A Tool To Determine The Influence Of Cooking In Pork Loin Samples
A New Method To Assess The Ultrasonic Attenuation In Samples With Non-Distinguishable Echoes
Changes Of Ultrasonic Parameters As A Tool To Determine The Influence Of Cooking In Pork Loin Samples
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Changes Of Ultrasonic Parameters As A Tool To Determine The Influence Of Cooking In Pork Loin Samples
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties
Evaluation Of The Activity Of The Antifungal Pgafp Protein And Its Producer Mould Against Penicillium Spp Postharvest Pathogens Of Citrus And Pome Fruits
Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties
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
Effect Of Cured Meat Product Ingredients On The Penicillium Verrucosum Growth And Ochratoxin A Production
Biocontrol Of Aflatoxigenic Aspergillus Parasiticus By Native Debaryomyces Hansenii In Dry-Cured Meat Products
Effect Of Cured Meat Product Ingredients On The Penicillium Verrucosum Growth And Ochratoxin A Production
Ensayos Acústicos Por Ultrasonidos En Elementos De Mármol Del Teatro Romano De Mérida
Effect Of Cured Meat Product Ingredients On The Penicillium Verrucosum Growth And Ochratoxin A Production
Ensayos Acústicos Por Ultrasonidos En Elementos De Mármol Del Teatro Romano De Mérida
Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.
Ensayos Acústicos Por Ultrasonidos En Elementos De Mármol Del Teatro Romano De Mérida
Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.
Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions
Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.
Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions
Sensitive Determination Of Cyclopiazonic Acid In Dry-Cured Ham Using A Quechers Method And Uhplc–ms/ms
Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions
Sensitive Determination Of Cyclopiazonic Acid In Dry-Cured Ham Using A Quechers Method And Uhplc–ms/ms
Potential Of Yeasts Isolated From Dry-Cured Ham To Control Ochratoxin A Production In Meat Models
Sensitive Determination Of Cyclopiazonic Acid In Dry-Cured Ham Using A Quechers Method And Uhplc–ms/ms
Potential Of Yeasts Isolated From Dry-Cured Ham To Control Ochratoxin A Production In Meat Models
Inhibitory Effect Of Pgafp And Protective Cultures On Aspergillus Parasiticus Growth And Aflatoxins Production On Dry-Fermented Sausage And Cheese
Potential Of Yeasts Isolated From Dry-Cured Ham To Control Ochratoxin A Production In Meat Models
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
Effect Of Potassium Sorbate (E-202) And The Antifungal Pgafp Protein On Aspergillus Carbonarius Growth And Ochratoxin A Production In Raisin Simulating Media
Gene Expression Analysis To Predict Aflatoxins B1 And G1 Contamination In Some Plant Origin Foods
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
The Influence Of Ecophysiological Factors On Growth, Aflr Gene Expression And Aflatoxin B1 Production By A Type Strain Of Aspergillus Flavus
Influence Of Ochratoxin A On Adaptation Of Penicillium Nordicum On A Nacl-Rich Dry-Cured Ham-Based Medium
The Influence Of Ecophysiological Factors On Growth, Aflr Gene Expression And Aflatoxin B1 Production By A Type Strain Of Aspergillus Flavus
La Experiencia Emocional Durante El Consumo De Jamón Curado (1)
The Influence Of Ecophysiological Factors On Growth, Aflr Gene Expression And Aflatoxin B1 Production By A Type Strain Of Aspergillus Flavus
La Experiencia Emocional Durante El Consumo De Jamón Curado (1)
La Experiencia Emocional Durante El Consumo De Jamón Curado (2)
La Experiencia Emocional Durante El Consumo De Jamón Curado (1)
La Experiencia Emocional Durante El Consumo De Jamón Curado (2)
Quantitative Proteomics Reveals New Insights Into Calcium-Mediated Resistance Mechanisms In Aspergillus Flavus Against The Antifungal Protein Pgafp In Cheese
La Experiencia Emocional Durante El Consumo De Jamón Curado (2)
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
Gene Expression As A Good Indicator Of Aflatoxin Contamination In Dry-Cured Ham
Penicillium And Talaromyces
Gene Expression As A Good Indicator Of Aflatoxin Contamination In Dry-Cured Ham
Use Of Molds And Their Antifungal Proteins For Biocontrol Of Toxigenic Molds On Dry-Ripened Cheese And Meats
Gene Expression As A Good Indicator Of Aflatoxin Contamination In Dry-Cured Ham
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
Effect Of Temperature And Water Activity On Growth And Aflatoxin Production By Aspergillus Flavus And Aspergillus Parasiticus On Cured Meat Model Systems
Increased Chitin Biosynthesis Contributes To The Resistance Of Penicillium Polonicum Against The Antifungal Protein Pgafp
Effect Of Temperature And Water Activity On Growth And Aflatoxin Production By Aspergillus Flavus And Aspergillus Parasiticus On Cured Meat Model Systems
Impact Of The Antifungal Protein Pgafp From Penicillium Chrysogenum On The Protein Profile In Aspergillus Flavus
Effect Of Temperature And Water Activity On Growth And Aflatoxin Production By Aspergillus Flavus And Aspergillus Parasiticus On Cured Meat Model Systems
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
Control Of Toxigenic Molds In Food Processing
Selection And Evaluation Of Debaryomyces Hansenii Isolates As Potential Bioprotective Agents Against Toxigenic Penicillia In Dry-Fermented Sausages
Control Of Toxigenic Molds In Food Processing
Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods
Control Of Toxigenic Molds In Food Processing
Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods
Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage
Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods
Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage
Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei
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