PUBLICACIÓN

Enhancing Nutrient Profile and Reducing Acrylamide in California-Style Table Olives with Cassia grandis Fortification

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid Catalogo Bibliotecas UEx

Montero-Fernandez I.; Fernandez V.M.; Perez-Nevado F.; Saravia-Maldonado S.A.; Fuentes J.A.M.; Martin-Vertedor D.

2025 Foods

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

JCR: 6

SJR: 1.061

CITAS

2

DOI

10.3390/foods14081426

EID

2-s2.0-105003547731

EISSN

2304-8158

AUTORES DE LA UEX

Ismael Montero Fernández
Francisco Pérez Nevado

OTRAS PUBLICACIONES DE INTERÉS

Utilización De Levaduras Autóctonas Extremeñas En La Elaboración De Vinos Típicos De Calidad
Functional Foods: A Review Of Foods Ingredient And Their Health Benefits
Electronic Detection Of Off-Flavor Compound During Water Depuration Of Tench (Tinca Tinca)
Functional Foods: A Review Of Foods Ingredient And Their Health Benefits
Electronic Detection Of Off-Flavor Compound During Water Depuration Of Tench (Tinca Tinca)
Discrimination Of Spanish-Style Green Olives Inoculated With Undesirable Microbiota Using E-Nose, Chemometrics And Volatile Compound Profiles
Electronic Detection Of Off-Flavor Compound During Water Depuration Of Tench (Tinca Tinca)
Discrimination Of Spanish-Style Green Olives Inoculated With Undesirable Microbiota Using E-Nose, Chemometrics And Volatile Compound Profiles
Enhancing Wastewater Disinfection: Synergistic Effects Of Hybrid Advanced Oxidation Technologies On E. Coli Inactivation And Mineralization
Discrimination Of Spanish-Style Green Olives Inoculated With Undesirable Microbiota Using E-Nose, Chemometrics And Volatile Compound Profiles
Enhancing Wastewater Disinfection: Synergistic Effects Of Hybrid Advanced Oxidation Technologies On E. Coli Inactivation And Mineralization
Enhancing Nutrient Profile And Reducing Acrylamide In California-Style Table Olives With Cassia Grandis Fortification
Enhancing Wastewater Disinfection: Synergistic Effects Of Hybrid Advanced Oxidation Technologies On E. Coli Inactivation And Mineralization
Enhancing Nutrient Profile And Reducing Acrylamide In California-Style Table Olives With Cassia Grandis Fortification
Degradation Of Azole Pesticides In Wwtp Effluent By Hybrid Advanced Oxidation Processes: Uv, O3, Us, Eo, Us/uv, O3/eo, O3/us, Uv/o3, Uv/eo, Uv/o3/us, And Uv/o3/eo
Enhancing Nutrient Profile And Reducing Acrylamide In California-Style Table Olives With Cassia Grandis Fortification
Degradation Of Azole Pesticides In Wwtp Effluent By Hybrid Advanced Oxidation Processes: Uv, O3, Us, Eo, Us/uv, O3/eo, O3/us, Uv/o3, Uv/eo, Uv/o3/us, And Uv/o3/eo
Allelopathy And Identification Of Allelochemicals In The Leaves Of Hakea Decurrens Subsp. Physocarpa W.r. Barker
Degradation Of Azole Pesticides In Wwtp Effluent By Hybrid Advanced Oxidation Processes: Uv, O3, Us, Eo, Us/uv, O3/eo, O3/us, Uv/o3, Uv/eo, Uv/o3/us, And Uv/o3/eo
Allelopathy And Identification Of Allelochemicals In The Leaves Of Hakea Decurrens Subsp. Physocarpa W.r. Barker
Influence Of Yeast Inoculum (Saccharomyces Cerevisiae And Torulaspora Delbrueckii) On The Production Of Rosé Wines From High Hydrostatic Pressure-Treated Musts
Allelopathy And Identification Of Allelochemicals In The Leaves Of Hakea Decurrens Subsp. Physocarpa W.r. Barker
Influence Of Yeast Inoculum (Saccharomyces Cerevisiae And Torulaspora Delbrueckii) On The Production Of Rosé Wines From High Hydrostatic Pressure-Treated Musts
Near-Infrared Spectroscopy Detection Of Off-Flavor Compounds In Tench (Tinca Tinca) After Depuration In Clean Water
Influence Of Yeast Inoculum (Saccharomyces Cerevisiae And Torulaspora Delbrueckii) On The Production Of Rosé Wines From High Hydrostatic Pressure-Treated Musts
Near-Infrared Spectroscopy Detection Of Off-Flavor Compounds In Tench (Tinca Tinca) After Depuration In Clean Water
Technological Usage Of Ripe Banana Pulp For The Development Of A Salad Dressing
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Technological Usage Of Ripe Banana Pulp For The Development Of A Salad Dressing
Evaluation Of Cricket Flour As A Supplement To Improve Egg Quality And Production In Laying Hens And Its Impact On Human Health
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Application Of Fermentation As A Strategy For The Transformation And Valorization Of Vegetable Matrices
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Application Of Fermentation As A Strategy For The Transformation And Valorization Of Vegetable Matrices
Electronic Prediction Of Chemical Contaminants In Aroma Of Brewed Roasted Coffee And Quantification Of Acrylamide Levels
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Electronic Prediction Of Chemical Contaminants In Aroma Of Brewed Roasted Coffee And Quantification Of Acrylamide Levels
Impact Of 5’ Adenosine Monophosphate, Potassium Chloride, And Glycine On The Physicochemical And Sensory Characteristics Of Sodium-Reduced Chicken
Electronic Prediction Of Chemical Contaminants In Aroma Of Brewed Roasted Coffee And Quantification Of Acrylamide Levels
Impact Of 5’ Adenosine Monophosphate, Potassium Chloride, And Glycine On The Physicochemical And Sensory Characteristics Of Sodium-Reduced Chicken
Impact Of Carao (Cassia Grandis) On Lactobacillus Plantarum Immunomodulatory And Probiotic Capacity
Impact Of 5’ Adenosine Monophosphate, Potassium Chloride, And Glycine On The Physicochemical And Sensory Characteristics Of Sodium-Reduced Chicken
Impact Of Carao (Cassia Grandis) On Lactobacillus Plantarum Immunomodulatory And Probiotic Capacity
Physicochemical Characterization Of Carao Honey Flour (Cassia Grandis) And Its Effects On The Sensory Attributes In A Cookie
Impact Of Carao (Cassia Grandis) On Lactobacillus Plantarum Immunomodulatory And Probiotic Capacity
Physicochemical Characterization Of Carao Honey Flour (Cassia Grandis) And Its Effects On The Sensory Attributes In A Cookie
Electronic Nose And Gas Chromatograph Devices For The Evaluation Of The Sensory Quality Of Green Coffee Beans
Physicochemical Characterization Of Carao Honey Flour (Cassia Grandis) And Its Effects On The Sensory Attributes In A Cookie
Electronic Nose And Gas Chromatograph Devices For The Evaluation Of The Sensory Quality Of Green Coffee Beans
Burn Defect And Phenol Prediction For Flavoured Californian-Style Black Olives Using Digital Sensors
Electronic Nose And Gas Chromatograph Devices For The Evaluation Of The Sensory Quality Of Green Coffee Beans
Burn Defect And Phenol Prediction For Flavoured Californian-Style Black Olives Using Digital Sensors
Detection Of Aroma Profile In Spanish Rice Paella During Socarrat Formation By Electronic Nose And Sensory Panel
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Detection Of Aroma Profile In Spanish Rice Paella During Socarrat Formation By Electronic Nose And Sensory Panel
Acrylamide–fat Correlation In Californian-Style Black Olives Using Near-Infrared Spectroscopy
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Mediterranean Shrub Species As A Source Of Biomolecules Against Neurodegenerative Diseases
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Effect Of Microwave And Ultrasound-Assisted Extraction On The Phytochemical And In Vitro Biological Properties Of Willow (Salix Alba) Bark Aqueous And Ethanolic Extracts
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Attributes Of Lactobacillus Acidophilus As Effected By Carao (Cassia Grandis) Pulp Powder
Effects Of Yogurt With Carao (Cassia Grandis) On Intestinal Barrier Dysfunction, Α-Glycosidase Activity, Lipase Activity, Hypoglycemic Effect, And Antioxidant Activity
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Sous-Vide Processing Of Silver Carp: Effect Of Processing Temperature And Cold Storage Duration On The Microbial Quality Of The Product As Well As Modeling By Artificial Neural Networks
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Reduced-Sodium Roasted Chicken: Physical/technological Characteristics, Optimized Kcl-Seasoning Mixture, Consumer Perception, Liking, Emotions, And Purchase Intent
Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
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Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
Machine Olfaction Discrimination Of Spanish-Style Green Olives Inoculated With Spoilage Mold Species
Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
Machine Olfaction Discrimination Of Spanish-Style Green Olives Inoculated With Spoilage Mold Species
Use Of Mixed Cultures For The Production Of Grape–plum Low-Alcohol Fermented Beverages
Machine Olfaction Discrimination Of Spanish-Style Green Olives Inoculated With Spoilage Mold Species
Use Of Mixed Cultures For The Production Of Grape–plum Low-Alcohol Fermented Beverages
Evaluation Of Tunisian Olive Leaf Extracts To Reduce The Bioavailability Of Acrylamide In Californian-Style Black Olives
Use Of Mixed Cultures For The Production Of Grape–plum Low-Alcohol Fermented Beverages
Evaluation Of Tunisian Olive Leaf Extracts To Reduce The Bioavailability Of Acrylamide In Californian-Style Black Olives
Addition Of By-Products And Flavored Hydrocolloids Filling In Californian-Style Black Olive To Reduce Acrylamide Formation
Evaluation Of Tunisian Olive Leaf Extracts To Reduce The Bioavailability Of Acrylamide In Californian-Style Black Olives
Addition Of By-Products And Flavored Hydrocolloids Filling In Californian-Style Black Olive To Reduce Acrylamide Formation
Effect Of High Hydrostatic Pressure In The Storage Of Spanish-Style Table Olive Fermented With Olive Leaf Extract And Saccharomyces Cerevisiae
Addition Of By-Products And Flavored Hydrocolloids Filling In Californian-Style Black Olive To Reduce Acrylamide Formation
Effect Of High Hydrostatic Pressure In The Storage Of Spanish-Style Table Olive Fermented With Olive Leaf Extract And Saccharomyces Cerevisiae
Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés
Effect Of High Hydrostatic Pressure In The Storage Of Spanish-Style Table Olive Fermented With Olive Leaf Extract And Saccharomyces Cerevisiae
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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Physico-Chemical And Sensory Characteristics Of Barbecue Sauce As Influenced By Cricket Flour (Gryllus Assimilis)
Los Objetivos De Desarrollo Sostenible (Ods) En Títulos De Máster: Percepción De Los Alumnos De Laescuela De Ingenierías Agrarias De La Uex
Physico-Chemical And Sensory Characteristics Of Barbecue Sauce As Influenced By Cricket Flour (Gryllus Assimilis)
Freeze Drying Optimization Of Canola Oil With Phytosterols Using Alginate And Maltodextrin
Physico-Chemical And Sensory Characteristics Of Barbecue Sauce As Influenced By Cricket Flour (Gryllus Assimilis)
Freeze Drying Optimization Of Canola Oil With Phytosterols Using Alginate And Maltodextrin
Formulation Of Protein-Rich Chocolate Chip Cookies Using Cricket (Acheta Domesticus) Powder
Freeze Drying Optimization Of Canola Oil With Phytosterols Using Alginate And Maltodextrin
Formulation Of Protein-Rich Chocolate Chip Cookies Using Cricket (Acheta Domesticus) Powder
Masking Effect Of Cassia Grandis Sensory Defect With Flavoured Stuffed Olives
Formulation Of Protein-Rich Chocolate Chip Cookies Using Cricket (Acheta Domesticus) Powder
Masking Effect Of Cassia Grandis Sensory Defect With Flavoured Stuffed Olives
Application Of Electronic Nose To Discriminate Species Of Mold Strains In Synthetic Brines
Masking Effect Of Cassia Grandis Sensory Defect With Flavoured Stuffed Olives
Application Of Electronic Nose To Discriminate Species Of Mold Strains In Synthetic Brines
Effects Of Different Controlled Temperatures On Spanish-Style Fermentation Processes Of Olives
Application Of Electronic Nose To Discriminate Species Of Mold Strains In Synthetic Brines
Effects Of Different Controlled Temperatures On Spanish-Style Fermentation Processes Of Olives
Enzymatic Activity And Process Of Initial Infection Of Guarana Plant (Paullinia Cupana) By Pathogenic And Endophytic Strains Of Colletotrichum Guaranicola
Effects Of Different Controlled Temperatures On Spanish-Style Fermentation Processes Of Olives
Enzymatic Activity And Process Of Initial Infection Of Guarana Plant (Paullinia Cupana) By Pathogenic And Endophytic Strains Of Colletotrichum Guaranicola
Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees
Enzymatic Activity And Process Of Initial Infection Of Guarana Plant (Paullinia Cupana) By Pathogenic And Endophytic Strains Of Colletotrichum Guaranicola
Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees
Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality
Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees
Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality
Modeling By Artificial Neural Networks Of Silver Carp (Hypophthalmichthys Molitrixi) With Sous Vide Processing On The Effects Of Storage And Processing Temperatures On The Microbiological Status
Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality
Modeling By Artificial Neural Networks Of Silver Carp (Hypophthalmichthys Molitrixi) With Sous Vide Processing On The Effects Of Storage And Processing Temperatures On The Microbiological Status
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Modeling By Artificial Neural Networks Of Silver Carp (Hypophthalmichthys Molitrixi) With Sous Vide Processing On The Effects Of Storage And Processing Temperatures On The Microbiological Status
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Evaluation Of Phenolics And Acrylamide And Their Bioavailability In High Hydrostatic Pressure Treated And Fried Table Olives
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Evaluation Of Phenolics And Acrylamide And Their Bioavailability In High Hydrostatic Pressure Treated And Fried Table Olives
Acrylamide Reduction After Phenols Addition To Californian-Style Black Olives
Evaluation Of Phenolics And Acrylamide And Their Bioavailability In High Hydrostatic Pressure Treated And Fried Table Olives
Acrylamide Reduction After Phenols Addition To Californian-Style Black Olives
Contenido En Acrilamida En Aceitunas Negras Oxidadas Sin Líquido De Gobierno Y Tras La Realización De Lavados
Acrylamide Reduction After Phenols Addition To Californian-Style Black Olives
Contenido En Acrilamida En Aceitunas Negras Oxidadas Sin Líquido De Gobierno Y Tras La Realización De Lavados
Influencia Del Tiempo De Almacenamiento, Condiciones De Iluminación Y Tipo De Envase Sobre Los Parámetros Colorimétricos De Aceites De Oliva Virgen Extra De Las Variedades Arbequina Y Picual
Contenido En Acrilamida En Aceitunas Negras Oxidadas Sin Líquido De Gobierno Y Tras La Realización De Lavados
Influencia Del Tiempo De Almacenamiento, Condiciones De Iluminación Y Tipo De Envase Sobre Los Parámetros Colorimétricos De Aceites De Oliva Virgen Extra De Las Variedades Arbequina Y Picual
Characterization Of Bioactive Molecules In Palm Oil Pulp (Elaeis Guineensis Jacq.)
Influencia Del Tiempo De Almacenamiento, Condiciones De Iluminación Y Tipo De Envase Sobre Los Parámetros Colorimétricos De Aceites De Oliva Virgen Extra De Las Variedades Arbequina Y Picual
Characterization Of Bioactive Molecules In Palm Oil Pulp (Elaeis Guineensis Jacq.)
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Characterization Of Bioactive Molecules In Palm Oil Pulp (Elaeis Guineensis Jacq.)
Mineralogical Composition And Bioactive Molecules In The Pulp And Seed Of Patauá (Oenocarpus Bataua Mart.): A Palm From The Amazon
Quantification Of Bioactive Molecules, Minerals And Bromatological Analysis In Carao (Cassia Grandis)
Mineralogical Composition And Bioactive Molecules In The Pulp And Seed Of Patauá (Oenocarpus Bataua Mart.): A Palm From The Amazon
Quantification Of Bioactive Molecules, Minerals And Bromatological Analysis In Carao (Cassia Grandis)
Use Of Amazon Fruits Barks As Source Of Nutrients
Quantification Of Bioactive Molecules, Minerals And Bromatological Analysis In Carao (Cassia Grandis)
Use Of Amazon Fruits Barks As Source Of Nutrients
Chemical And Physico-Chemical Characterization Of Seeds Of Melon Cultivars: Valenciano And Pele De Sapo, Cultivated In The Amazon
Use Of Amazon Fruits Barks As Source Of Nutrients
Chemical And Physico-Chemical Characterization Of Seeds Of Melon Cultivars: Valenciano And Pele De Sapo, Cultivated In The Amazon
Chemical Composition Of Essential Oil Of Melissa Officinalis L. And Antioxidant Activity From Boa Vista-Rr, Brazil
Chemical And Physico-Chemical Characterization Of Seeds Of Melon Cultivars: Valenciano And Pele De Sapo, Cultivated In The Amazon
Chemical Composition Of Essential Oil Of Melissa Officinalis L. And Antioxidant Activity From Boa Vista-Rr, Brazil
Physical-Chemical Evaluation Of The Cassia Grandis L. As Fortifying Egg Powder
Chemical Composition Of Essential Oil Of Melissa Officinalis L. And Antioxidant Activity From Boa Vista-Rr, Brazil
Physical-Chemical Evaluation Of The Cassia Grandis L. As Fortifying Egg Powder
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Physical-Chemical Evaluation Of The Cassia Grandis L. As Fortifying Egg Powder
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives
Influencia De La Variedad De Aceituna, Su Maduración Y Almacenamiento Sobre El Contenido De Acrilamida De Aceituna Negra Oxidada
Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives
Influencia De La Variedad De Aceituna, Su Maduración Y Almacenamiento Sobre El Contenido De Acrilamida De Aceituna Negra Oxidada
Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura
Influencia De La Variedad De Aceituna, Su Maduración Y Almacenamiento Sobre El Contenido De Acrilamida De Aceituna Negra Oxidada
Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura
Efecto Del Formato De Presentación De Aceitunas Negras Oxidadas En El Contenido De Acrilamida
Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura
Efecto Del Formato De Presentación De Aceitunas Negras Oxidadas En El Contenido De Acrilamida
Development Of A Drink Type Infusion From Coffee Pulp (Arabia Coffea) Lempira Variety Of Honduras
Efecto Del Formato De Presentación De Aceitunas Negras Oxidadas En El Contenido De Acrilamida
Development Of A Drink Type Infusion From Coffee Pulp (Arabia Coffea) Lempira Variety Of Honduras
Physical-Chemical Properties And Chemical Composition Of Brazil Nut Oil, Bertholletia Excelsa, From State Of Roraima, Brazilian Amazon
Development Of A Drink Type Infusion From Coffee Pulp (Arabia Coffea) Lempira Variety Of Honduras
Physical-Chemical Properties And Chemical Composition Of Brazil Nut Oil, Bertholletia Excelsa, From State Of Roraima, Brazilian Amazon
Phytochemical Composition And Physical-Chemical Properties Of Fatty Acids From Cinnamomun Zeylanicum Nees Seed Oil
Physical-Chemical Properties And Chemical Composition Of Brazil Nut Oil, Bertholletia Excelsa, From State Of Roraima, Brazilian Amazon
Phytochemical Composition And Physical-Chemical Properties Of Fatty Acids From Cinnamomun Zeylanicum Nees Seed Oil
Biological Attributes Of The Soil With Intercaled Crops And Oil Palm (Elaeis Guineensis Jacq.): Sustainable Management In The Amazon
Phytochemical Composition And Physical-Chemical Properties Of Fatty Acids From Cinnamomun Zeylanicum Nees Seed Oil
Biological Attributes Of The Soil With Intercaled Crops And Oil Palm (Elaeis Guineensis Jacq.): Sustainable Management In The Amazon
Influence Of Diurnal Variation In The Chemical Composition And Bioactivities Of The Essential Oil From Fresh And Dried Leaves Oflantana Camara
Biological Attributes Of The Soil With Intercaled Crops And Oil Palm (Elaeis Guineensis Jacq.): Sustainable Management In The Amazon
Influence Of Diurnal Variation In The Chemical Composition And Bioactivities Of The Essential Oil From Fresh And Dried Leaves Oflantana Camara
The Cricket (Gryllus Assimilis) As An Alternative Food Versus Commercial Concentrate For Tilapia (Oreochromis Sp.) In The Nursery Stage
Influence Of Diurnal Variation In The Chemical Composition And Bioactivities Of The Essential Oil From Fresh And Dried Leaves Oflantana Camara
The Cricket (Gryllus Assimilis) As An Alternative Food Versus Commercial Concentrate For Tilapia (Oreochromis Sp.) In The Nursery Stage
Management Of Propagation Techniques Of The Specie Croton Lechleri Muell.arg
The Cricket (Gryllus Assimilis) As An Alternative Food Versus Commercial Concentrate For Tilapia (Oreochromis Sp.) In The Nursery Stage
Management Of Propagation Techniques Of The Specie Croton Lechleri Muell.arg
Characterization Of Water Quality Indicators In The Micro-Basin Of The Arizona River, Atlántida (Honduras)
Management Of Propagation Techniques Of The Specie Croton Lechleri Muell.arg
Characterization Of Water Quality Indicators In The Micro-Basin Of The Arizona River, Atlántida (Honduras)
A Study Of The Nutritional Status And Prevalence Of Overweight Among Adolescents From Different Size Towns In Extremadura
Characterization Of Water Quality Indicators In The Micro-Basin Of The Arizona River, Atlántida (Honduras)
A Study Of The Nutritional Status And Prevalence Of Overweight Among Adolescents From Different Size Towns In Extremadura
Effect Of Olive Leaf Extract Combined With Saccharomyces Cerevisiae In The Fermentation Process Of Table Olives
A Study Of The Nutritional Status And Prevalence Of Overweight Among Adolescents From Different Size Towns In Extremadura
Effect Of Olive Leaf Extract Combined With Saccharomyces Cerevisiae In The Fermentation Process Of Table Olives
Indicator Of Quality Of Water For Human Consumption In The Community El Comején, Masaya (Nicaragua)
Effect Of Olive Leaf Extract Combined With Saccharomyces Cerevisiae In The Fermentation Process Of Table Olives
Indicator Of Quality Of Water For Human Consumption In The Community El Comején, Masaya (Nicaragua)
Characterization Of Bioactive Compounds In Northern Amazon Fruits
Indicator Of Quality Of Water For Human Consumption In The Community El Comején, Masaya (Nicaragua)
Characterization Of Bioactive Compounds In Northern Amazon Fruits
Desarrollo De La Tutorización De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura Mediante Un Espacio Virtual
Characterization Of Bioactive Compounds In Northern Amazon Fruits
Desarrollo De La Tutorización De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura Mediante Un Espacio Virtual
Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura
Desarrollo De La Tutorización De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura Mediante Un Espacio Virtual
Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura
Interacciones Entre Microorganismos Presentes En Alimentos Y Principales Aplicaciones
Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura
Interacciones Entre Microorganismos Presentes En Alimentos Y Principales Aplicaciones
Chemical Composition, Antioxidant And Biological Activity Of Leaves Passiflora Foetida
Interacciones Entre Microorganismos Presentes En Alimentos Y Principales Aplicaciones
Chemical Composition, Antioxidant And Biological Activity Of Leaves Passiflora Foetida
Chemical Characterization Of Oils And Fats From Amazonian Fruits By 1h Nmr
Chemical Composition, Antioxidant And Biological Activity Of Leaves Passiflora Foetida
Chemical Characterization Of Oils And Fats From Amazonian Fruits By 1h Nmr
Bioactive Extracts From Annona Hypoglauca
Chemical Characterization Of Oils And Fats From Amazonian Fruits By 1h Nmr
Bioactive Extracts From Annona Hypoglauca
Evaluation Of Total Phenolic Compounds And Antioxidant Activity In Amazon Fruit
Bioactive Extracts From Annona Hypoglauca
Evaluation Of Total Phenolic Compounds And Antioxidant Activity In Amazon Fruit
Chemical Composition, Minerals, Physicochemical Properties And Antioxidant Activity In Camu Camu Seed Oil
Evaluation Of Total Phenolic Compounds And Antioxidant Activity In Amazon Fruit
Chemical Composition, Minerals, Physicochemical Properties And Antioxidant Activity In Camu Camu Seed Oil
A-Tocopherol In Amazon Fruits
Chemical Composition, Minerals, Physicochemical Properties And Antioxidant Activity In Camu Camu Seed Oil
A-Tocopherol In Amazon Fruits
Fatty Acids, Physical-Chemical Properties, Minerals, Total Phenols And Anti-Acetylcholinesterase Of Abiu Seed Oil
A-Tocopherol In Amazon Fruits
Fatty Acids, Physical-Chemical Properties, Minerals, Total Phenols And Anti-Acetylcholinesterase Of Abiu Seed Oil
Phytometal Availability, Evaluation Of Antioxidant Activity And Total Phenolic Compounds Of Genipa Americana L. (Rubiaceae) Fruits
Fatty Acids, Physical-Chemical Properties, Minerals, Total Phenols And Anti-Acetylcholinesterase Of Abiu Seed Oil
Phytometal Availability, Evaluation Of Antioxidant Activity And Total Phenolic Compounds Of Genipa Americana L. (Rubiaceae) Fruits
Bioactive Extracts From Swartzia Latifolia
Phytometal Availability, Evaluation Of Antioxidant Activity And Total Phenolic Compounds Of Genipa Americana L. (Rubiaceae) Fruits
Bioactive Extracts From Swartzia Latifolia
Bromatological Analysis, Chemical Composition And Bioassays From The Genipa Americana L. (Rubiaceae)
Bioactive Extracts From Swartzia Latifolia
Bromatological Analysis, Chemical Composition And Bioassays From The Genipa Americana L. (Rubiaceae)
Acrylamide And Phenolic Compounds In Californian Style Black Olives After Different Sterilization Processes
Bromatological Analysis, Chemical Composition And Bioassays From The Genipa Americana L. (Rubiaceae)
Acrylamide And Phenolic Compounds In Californian Style Black Olives After Different Sterilization Processes
Estudios Para La Obtención De Aceitunas De Mesa De Calidad Empleando Diferentesvariedades De Aceituna
Acrylamide And Phenolic Compounds In Californian Style Black Olives After Different Sterilization Processes
Estudios Para La Obtención De Aceitunas De Mesa De Calidad Empleando Diferentesvariedades De Aceituna
Effect Of Different Baking Treatments On The Acrylamide Formation And Phenolic Compounds In Californian-Style Black Olives
Estudios Para La Obtención De Aceitunas De Mesa De Calidad Empleando Diferentesvariedades De Aceituna
Effect Of Different Baking Treatments On The Acrylamide Formation And Phenolic Compounds In Californian-Style Black Olives
The Effect Of Olive Fruit Maturation In Spanish Style Fermentation With A Controlled Temperature
Effect Of Different Baking Treatments On The Acrylamide Formation And Phenolic Compounds In Californian-Style Black Olives
The Effect Of Olive Fruit Maturation In Spanish Style Fermentation With A Controlled Temperature
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
The Effect Of Olive Fruit Maturation In Spanish Style Fermentation With A Controlled Temperature
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
Enriquecimiento De Aceitunas De Mesa En Compuestos Fenólicos
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
Enriquecimiento De Aceitunas De Mesa En Compuestos Fenólicos
Estrategias De Internacionalización Curricular Enla Escuela De Ingenierías Agrarias (Uex)
Enriquecimiento De Aceitunas De Mesa En Compuestos Fenólicos
Estrategias De Internacionalización Curricular Enla Escuela De Ingenierías Agrarias (Uex)
La Biotecnología Como Herramienta De Desarrollo Del Sector Agroalimentario De Extremadura
Estrategias De Internacionalización Curricular Enla Escuela De Ingenierías Agrarias (Uex)
La Biotecnología Como Herramienta De Desarrollo Del Sector Agroalimentario De Extremadura
Fatty Acids Profile, Physicalchemical Properties And Minerals With Quantify Indicador Of Astrocaryum Aculeatum Pulp Oil
La Biotecnología Como Herramienta De Desarrollo Del Sector Agroalimentario De Extremadura
Fatty Acids Profile, Physicalchemical Properties And Minerals With Quantify Indicador Of Astrocaryum Aculeatum Pulp Oil
Situación Actual Del Análisis Sensorial De Los Productos Agroalimentarios En Extremadura
Fatty Acids Profile, Physicalchemical Properties And Minerals With Quantify Indicador Of Astrocaryum Aculeatum Pulp Oil
Situación Actual Del Análisis Sensorial De Los Productos Agroalimentarios En Extremadura
Oil In Inajá Pulp (Maximiliana Maripa): Fatty Acid Profile And Anti-Acetylcholinesterase Activity
Situación Actual Del Análisis Sensorial De Los Productos Agroalimentarios En Extremadura
Oil In Inajá Pulp (Maximiliana Maripa): Fatty Acid Profile And Anti-Acetylcholinesterase Activity
Revalorización De Los Alimentos De Extremadura
Oil In Inajá Pulp (Maximiliana Maripa): Fatty Acid Profile And Anti-Acetylcholinesterase Activity
Revalorización De Los Alimentos De Extremadura
Fatty Acid Profile And Bioactivity From Annona Hypoglauca Seeds Oil
Revalorización De Los Alimentos De Extremadura
Fatty Acid Profile And Bioactivity From Annona Hypoglauca Seeds Oil
Chemical Composition, Antimicrobial And Anti-Acetylcholinesterase Activities Of Essential Oil From Lantana Camara (Verbenaceae) Flowers
Fatty Acid Profile And Bioactivity From Annona Hypoglauca Seeds Oil
Chemical Composition, Antimicrobial And Anti-Acetylcholinesterase Activities Of Essential Oil From Lantana Camara (Verbenaceae) Flowers
Efectos Del Empleo De Atmósferas Modificadas Pasivas Sobre El Color Y Contenido En Clorofilas En Brevas Del Cultivar ‘san Antonio’
Chemical Composition, Antimicrobial And Anti-Acetylcholinesterase Activities Of Essential Oil From Lantana Camara (Verbenaceae) Flowers
Efectos Del Empleo De Atmósferas Modificadas Pasivas Sobre El Color Y Contenido En Clorofilas En Brevas Del Cultivar ‘san Antonio’
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
Efectos Del Empleo De Atmósferas Modificadas Pasivas Sobre El Color Y Contenido En Clorofilas En Brevas Del Cultivar ‘san Antonio’
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
Evaluación Del Estado Nutricional De Estudiantes Adolescentes De
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
Evaluación Del Estado Nutricional De Estudiantes Adolescentes De
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Evaluación Del Estado Nutricional De Estudiantes Adolescentes De
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Comparison Of The Effects Of A Commercial And An Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Culture On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Comparison Of The Effects Of A Commercial And An Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Culture On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products
Comparison Of The Effects Of A Commercial And An Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Culture On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products
Valoración De Lactosueros De Quesería Para Su Empleo Como Biopesticida
Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products
Valoración De Lactosueros De Quesería Para Su Empleo Como Biopesticida
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
Valoración De Lactosueros De Quesería Para Su Empleo Como Biopesticida
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
A Low-Cost Procedure For Production Of Fresh Autochthonous Wine Yeast
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
A Low-Cost Procedure For Production Of Fresh Autochthonous Wine Yeast
Diseño De Una Planta Piloto Económica Para Producir Levaduras Vínicas Frescas De Aplicación Local
A Low-Cost Procedure For Production Of Fresh Autochthonous Wine Yeast
Diseño De Una Planta Piloto Económica Para Producir Levaduras Vínicas Frescas De Aplicación Local
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
Diseño De Una Planta Piloto Económica Para Producir Levaduras Vínicas Frescas De Aplicación Local
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
Estimación Del Trabajo No Presencial Del Alumno En Las Asignaturas Del Área De Nutrición Y Bromatología En La Licenciatura De Ciencia Y Tecnología De Los Alimentos De La Universidad De Extremadura
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
Estimación Del Trabajo No Presencial Del Alumno En Las Asignaturas Del Área De Nutrición Y Bromatología En La Licenciatura De Ciencia Y Tecnología De Los Alimentos De La Universidad De Extremadura
Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura
Estimación Del Trabajo No Presencial Del Alumno En Las Asignaturas Del Área De Nutrición Y Bromatología En La Licenciatura De Ciencia Y Tecnología De Los Alimentos De La Universidad De Extremadura
Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura
Aceptación De Las Metodologías Ects Por Parte De Los Alumnos De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura
Aceptación De Las Metodologías Ects Por Parte De Los Alumnos De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
¿saben Estudiar Nuestros Alumnos?
Aceptación De Las Metodologías Ects Por Parte De Los Alumnos De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
¿saben Estudiar Nuestros Alumnos?
Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages
¿saben Estudiar Nuestros Alumnos?
Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages
Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages
Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages
Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Influence Of Grape Sanitary Quality On Yeast Killer Effect At The Winery
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Influence Of Grape Sanitary Quality On Yeast Killer Effect At The Winery
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Influence Of Grape Sanitary Quality On Yeast Killer Effect At The Winery
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura
Diseño De Una Planta Piloto Económica Para Producción De Levaduras Vínicas
Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura
Diseño De Una Planta Piloto Económica Para Producción De Levaduras Vínicas
Estudios De Toxicidad De Levaduras Saccharomyces Frente A No-Saccharomyces Durante Fermentaciones De Mosto
Diseño De Una Planta Piloto Económica Para Producción De Levaduras Vínicas
Estudios De Toxicidad De Levaduras Saccharomyces Frente A No-Saccharomyces Durante Fermentaciones De Mosto
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
Estudios De Toxicidad De Levaduras Saccharomyces Frente A No-Saccharomyces Durante Fermentaciones De Mosto
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
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
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
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Estrategias De Evaluación Continuada Dentro Del Marco Eees De Las Asignaturas Del Área De Nutrición Y Bromatología Impartidas En El Curso Completo De 4ºde La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Estrategias De Evaluación Continuada Dentro Del Marco Eees De Las Asignaturas Del Área De Nutrición Y Bromatología Impartidas En El Curso Completo De 4ºde La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Resultados De La Aplicación De Distintas Metodologías En Las Tutorías Ects En Asignaturas Del Área De Nutrición Y Bromatología De 4º De Ciencia Y Tecnología De Los Alimentos
Estrategias De Evaluación Continuada Dentro Del Marco Eees De Las Asignaturas Del Área De Nutrición Y Bromatología Impartidas En El Curso Completo De 4ºde La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Resultados De La Aplicación De Distintas Metodologías En Las Tutorías Ects En Asignaturas Del Área De Nutrición Y Bromatología De 4º De Ciencia Y Tecnología De Los Alimentos
Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages
Resultados De La Aplicación De Distintas Metodologías En Las Tutorías Ects En Asignaturas Del Área De Nutrición Y Bromatología De 4º De Ciencia Y Tecnología De Los Alimentos
Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
Influence Of Saccharomyces Cerevisiae Yeast Strain On The Major Volatile Compounds Of Wine
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
Influence Of Saccharomyces Cerevisiae Yeast Strain On The Major Volatile Compounds Of Wine
Cellular Death Of Two Non-Saccharomyces Wine-Related Yeasts During Mixed Fermentations With Saccharomyces Cerevisiae
Influence Of Saccharomyces Cerevisiae Yeast Strain On The Major Volatile Compounds Of Wine
Cellular Death Of Two Non-Saccharomyces Wine-Related Yeasts During Mixed Fermentations With Saccharomyces Cerevisiae
Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés
Cellular Death Of Two Non-Saccharomyces Wine-Related Yeasts During Mixed Fermentations With Saccharomyces Cerevisiae
Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés
Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico
Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés
Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico
Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika
Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico
Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika
Selección Y Caracterización De Cepas De Bacterias Ácido Lácticas Para Su Utilización Como Cultivos Iniciadores En La Elaboración De Embutidos De Cerdo Ibérico
Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika
Selección Y Caracterización De Cepas De Bacterias Ácido Lácticas Para Su Utilización Como Cultivos Iniciadores En La Elaboración De Embutidos De Cerdo Ibérico
Selección Y Mejora Genética De Levaduras Vínicas
Selección Y Caracterización De Cepas De Bacterias Ácido Lácticas Para Su Utilización Como Cultivos Iniciadores En La Elaboración De Embutidos De Cerdo Ibérico
Selección Y Mejora Genética De Levaduras Vínicas
Comparative Study Of The Pigment Content Of Different Crop Cycle Tomato Varieties For Industry
Selección Y Mejora Genética De Levaduras Vínicas
Comparative Study Of The Pigment Content Of Different Crop Cycle Tomato Varieties For Industry
Producción De Levaduras Secas Activas (Lsa) Para Vinificación Con Levaduras Autóctonas Seleccionadas De La D. O. Ribera Del Guadiana
Comparative Study Of The Pigment Content Of Different Crop Cycle Tomato Varieties For Industry
Producción De Levaduras Secas Activas (Lsa) Para Vinificación Con Levaduras Autóctonas Seleccionadas De La D. O. Ribera Del Guadiana
Influencia De La Inoculación Con Levaduras Seleccionadas En La Concentración De Aminoácidos Y Derivados Amínicos De Los Vinos
Producción De Levaduras Secas Activas (Lsa) Para Vinificación Con Levaduras Autóctonas Seleccionadas De La D. O. Ribera Del Guadiana
Influencia De La Inoculación Con Levaduras Seleccionadas En La Concentración De Aminoácidos Y Derivados Amínicos De Los Vinos
Producción De Levaduras Secas Activas Activas (Lsa) Para Vinificación Con Levaduras Autóctonas Seleccionadas De La D. O. Ribera Del Guadiana
Influencia De La Inoculación Con Levaduras Seleccionadas En La Concentración De Aminoácidos Y Derivados Amínicos De Los Vinos
Producción De Levaduras Secas Activas Activas (Lsa) Para Vinificación Con Levaduras Autóctonas Seleccionadas De La D. O. Ribera Del Guadiana
Influence Of Killer Strains Of Saccharomyces Cerevisiae On Wine Fermentation
Producción De Levaduras Secas Activas Activas (Lsa) Para Vinificación Con Levaduras Autóctonas Seleccionadas De La D. O. Ribera Del Guadiana
Influence Of Killer Strains Of Saccharomyces Cerevisiae On Wine Fermentation
Cycloheximide Resistance As Marker For Monitoring Yeasts In Wine Fermentations
Influence Of Killer Strains Of Saccharomyces Cerevisiae On Wine Fermentation
Cycloheximide Resistance As Marker For Monitoring Yeasts In Wine Fermentations
El Fenotipo Killer En Levaduras Vínicas De La D.o. Ribera Del Guadiana
Cycloheximide Resistance As Marker For Monitoring Yeasts In Wine Fermentations
El Fenotipo Killer En Levaduras Vínicas De La D.o. Ribera Del Guadiana
Influencia Del Tratamiento Del Mosto Sobre El Efecto Killer En Vinificaciones
El Fenotipo Killer En Levaduras Vínicas De La D.o. Ribera Del Guadiana
Influencia Del Tratamiento Del Mosto Sobre El Efecto Killer En Vinificaciones
Wine Yeast Fermentation Vigor May Be Improved By Elimination Of Recessive Growth-Retarding Alleles
Influencia Del Tratamiento Del Mosto Sobre El Efecto Killer En Vinificaciones
Wine Yeast Fermentation Vigor May Be Improved By Elimination Of Recessive Growth-Retarding Alleles
Influencias De La Inoculación Con Levaduras Autóctonas Seleccionadas En La Elaboración De Vinos
Wine Yeast Fermentation Vigor May Be Improved By Elimination Of Recessive Growth-Retarding Alleles
Influencias De La Inoculación Con Levaduras Autóctonas Seleccionadas En La Elaboración De Vinos
A Simple And Reliable Method For Hybridization Of Homothallic Wine Strains Of Saccharomyces Cerevisiae
Influencias De La Inoculación Con Levaduras Autóctonas Seleccionadas En La Elaboración De Vinos
A Simple And Reliable Method For Hybridization Of Homothallic Wine Strains Of Saccharomyces Cerevisiae
Estudio Del Potencial Aromático De La Variedad "cayetana"
A Simple And Reliable Method For Hybridization Of Homothallic Wine Strains Of Saccharomyces Cerevisiae
Estudio Del Potencial Aromático De La Variedad "cayetana"
A Simple And Effective Procedure For Selection Of Wine Yeast Strains
Estudio Del Potencial Aromático De La Variedad "cayetana"
A Simple And Effective Procedure For Selection Of Wine Yeast Strains
Levaduras Autóctonas Extremeñas Para Vinificaciones Industriales
A Simple And Effective Procedure For Selection Of Wine Yeast Strains
Levaduras Autóctonas Extremeñas Para Vinificaciones Industriales
Evolución De Aminoácidos Libres En El Curso De La Fermentación Alcohólica De Mostos Cv "cayetana" : Influencia De La Tecnología De Elaboración
Levaduras Autóctonas Extremeñas Para Vinificaciones Industriales
Evolución De Aminoácidos Libres En El Curso De La Fermentación Alcohólica De Mostos Cv "cayetana" : Influencia De La Tecnología De Elaboración
Levaduras Autóctonas Extremeñas Para Vinificación
Evolución De Aminoácidos Libres En El Curso De La Fermentación Alcohólica De Mostos Cv "cayetana" : Influencia De La Tecnología De Elaboración
Levaduras Autóctonas Extremeñas Para Vinificación
Utilización De Levaduras Autóctonas Extremeñas En La Elaboración De Vinos Típicos De Calidad
Levaduras Autóctonas Extremeñas Para Vinificación
Utilización De Levaduras Autóctonas Extremeñas En La Elaboración De Vinos Típicos De Calidad
Functional Foods: A Review Of Foods Ingredient And Their Health Benefits
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