Portal Investigación UEx

Utilización De Levaduras Autóctonas Extremeñas En La Elaboración De Vinos Típicos De Calidad

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

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

Bioactive Potential Of Terpenes From Mediterranean Scrub Plants: A Review

Technological Usage Of Ripe Banana Pulp For The Development Of A Salad Dressing

Bioactive Potential Of Terpenes From Mediterranean Scrub Plants: A Review

Anti-Anemic And Anti-Dyspepsia Potential Of Yogurt With Carao (Cassia Grandis) In Rat Model

Bioactive Potential Of Terpenes From Mediterranean Scrub Plants: A Review

Anti-Anemic And Anti-Dyspepsia Potential Of Yogurt With Carao (Cassia Grandis) In Rat Model

Application Of Fermentation As A Strategy For The Transformation And Valorization Of Vegetable Matrices

Anti-Anemic And Anti-Dyspepsia Potential Of Yogurt With Carao (Cassia Grandis) In Rat Model

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

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

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

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

Acrylamide–fat Correlation In Californian-Style Black Olives Using Near-Infrared Spectroscopy

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

Mediterranean Shrub Species As A Source Of Biomolecules Against Neurodegenerative Diseases

Acrylamide–fat Correlation In Californian-Style Black Olives Using Near-Infrared Spectroscopy

Mediterranean Shrub Species As A Source Of Biomolecules Against Neurodegenerative Diseases

Pathogenesis Of Fungal Infections

Mediterranean Shrub Species As A Source Of Biomolecules Against Neurodegenerative Diseases

Pathogenesis Of Fungal Infections

Influences Of Yogurt With Functional Ingredients From Various Sources That Help Treat Leaky Gut On Intestinal Barrier Dysfunction In Caco-2 Cells

Pathogenesis Of Fungal Infections

Influences Of Yogurt With Functional Ingredients From Various Sources That Help Treat Leaky Gut On Intestinal Barrier Dysfunction In Caco-2 Cells

Effects Of Weevil (Rhynchophorus Palmarum), Teosinte (Dioon Mejiae) And Caesar’s Mushroom (Amanita Caesarea) On The Properties Of Lactobacillus Acidophilus La-K

Influences Of Yogurt With Functional Ingredients From Various Sources That Help Treat Leaky Gut On Intestinal Barrier Dysfunction In Caco-2 Cells

Effects Of Weevil (Rhynchophorus Palmarum), Teosinte (Dioon Mejiae) And Caesar’s Mushroom (Amanita Caesarea) On The Properties Of Lactobacillus Acidophilus La-K

Isolated Fraction Of Gastric-Digested Camel Milk Yogurt With Carao (Cassia Grandis) Pulp Fortification Enhances The Anti-Inflammatory Properties Of Ht-29 Human Intestinal Epithelial Cells

Effects Of Weevil (Rhynchophorus Palmarum), Teosinte (Dioon Mejiae) And Caesar’s Mushroom (Amanita Caesarea) On The Properties Of Lactobacillus Acidophilus La-K

Isolated Fraction Of Gastric-Digested Camel Milk Yogurt With Carao (Cassia Grandis) Pulp Fortification Enhances The Anti-Inflammatory Properties Of Ht-29 Human Intestinal Epithelial Cells

Effect Of Microwave And Ultrasound-Assisted Extraction On The Phytochemical And In Vitro Biological Properties Of Willow (Salix Alba) Bark Aqueous And Ethanolic Extracts

Isolated Fraction Of Gastric-Digested Camel Milk Yogurt With Carao (Cassia Grandis) Pulp Fortification Enhances The Anti-Inflammatory Properties Of Ht-29 Human Intestinal Epithelial Cells

Effect Of Microwave And Ultrasound-Assisted Extraction On The Phytochemical And In Vitro Biological Properties Of Willow (Salix Alba) Bark Aqueous And Ethanolic Extracts

Effects Of Yogurt With Carao (Cassia Grandis) On Intestinal Barrier Dysfunction, Α-Glycosidase Activity, Lipase Activity, Hypoglycemic Effect, And Antioxidant Activity

Effect Of Microwave And Ultrasound-Assisted Extraction On The Phytochemical And In Vitro Biological Properties Of Willow (Salix Alba) Bark Aqueous And Ethanolic Extracts

Effects Of Yogurt With Carao (Cassia Grandis) On Intestinal Barrier Dysfunction, Α-Glycosidase Activity, Lipase Activity, Hypoglycemic Effect, And Antioxidant Activity

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

Attributes Of Lactobacillus Acidophilus As Effected By Carao (Cassia Grandis) Pulp Powder

Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, And Purchase Intent

Attributes Of Lactobacillus Acidophilus As Effected By Carao (Cassia Grandis) Pulp Powder

Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, And Purchase Intent

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

Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, And Purchase Intent

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

Impact Of Corn Fiber On The Physicochemical/technological Properties, Emotions, Purchase Intent And Sensory Characteristics Of Gluten Free Bread With Novel Flours

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

Impact Of Corn Fiber On The Physicochemical/technological Properties, Emotions, Purchase Intent And Sensory Characteristics Of Gluten Free Bread With Novel Flours

Reduced-Sodium Roasted Chicken: Physical/technological Characteristics, Optimized Kcl-Seasoning Mixture, Consumer Perception, Liking, Emotions, And Purchase Intent

Impact Of Corn Fiber On The Physicochemical/technological Properties, Emotions, Purchase Intent And Sensory Characteristics Of Gluten Free Bread With Novel Flours

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

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

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

Los Objetivos De Desarrollo Sostenible (Ods) En Títulos De Máster: Percepción De Los Alumnos De Laescuela De Ingenierías Agrarias De La Uex

Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés

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)

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.)

Mineralogical Composition And Bioactive Molecules In The Pulp And Seed Of Patauá (Oenocarpus Bataua Mart.): A Palm From The Amazon

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

Edaphic Factors And Flooding Periodicity Determining Forest Types In A Topographic Gradient In The Northern Brazilian Amazonia

Physical-Chemical Properties And Chemical Composition Of Brazil Nut Oil, Bertholletia Excelsa, From State Of Roraima, Brazilian Amazon

Edaphic Factors And Flooding Periodicity Determining Forest Types In A Topographic Gradient In The Northern Brazilian Amazonia

Phytochemical Composition And Physical-Chemical Properties Of Fatty Acids From Cinnamomun Zeylanicum Nees Seed Oil

Edaphic Factors And Flooding Periodicity Determining Forest Types In A Topographic Gradient In The Northern Brazilian Amazonia

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)

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

Indicator Of Quality Of Water For Human Consumption In The Community El Comején, Masaya (Nicaragua)

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

Nutritional Evaluation Of Adolescent Students From Extremadura Based On Anthropometric Measurements

Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham

Nutritional Evaluation Of Adolescent Students From Extremadura Based On Anthropometric Measurements

Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs

Nutritional Evaluation Of Adolescent Students From Extremadura Based On Anthropometric Measurements

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

Enhancing Nutrient Profile And Reducing Acrylamide In California-Style Table Olives With Cassia Grandis Fortification