PUBLICACIÓN

Cacao Mucilage Valorisation to Produce Craft Beers: A Case Study Towards the Sustainability of the Cocoa Industry in Los Ríos Province

ACCEDER A LA PUBLICACIÓN: Orcid

José Villarroel-Bastidas, Jonathan Steven Párraga-Maquilón, Cinthya Elizabeth Zapata-Zambrano, María de Guide Córdoba, Alicia Rodríguez, Alejandro Hernández, Josué Briones-Bitar

2025

DOI

10.3390/beverages11030057

AUTORES DE LA UEX

Alejandro Hernández León
María De Guía Córdoba Ramos

OTRAS PUBLICACIONES DE INTERÉS

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Evaluation Of The Quality And Shelf-Life Of Cayenne (Capsicum Spp.)
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Functional Properties Of Extracts And Residual Dietary Fibre From Pomegranate (Punica Granatum L.) Peel Obtained With Different Supercritical Fluid Conditions
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Antioxidant, Antihypertensive And Antimicrobial Properties Of Phenolic Compounds Obtained From Native Plants By Different Extraction Methods
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Effect Of Rearing System On The Straight And Branched Fatty Acids Of Goat Milk And Meat Of Suckling Kids
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Effect Of Rearing System On The Straight And Branched Fatty Acids Of Goat Milk And Meat Of Suckling Kids
Selection And Application Of Antifungal Vocs-Producing Yeasts As Biocontrol Agents Of Grey Mould In Fruits
Characterisation Of Bacteriocins Produced By Lactobacillus Spp. Isolated From The Traditional Pakistani Yoghurt And Their Antimicrobial Activity Against Common Foodborne Pathogens
Selection And Application Of Antifungal Vocs-Producing Yeasts As Biocontrol Agents Of Grey Mould In Fruits
Characterisation Of Bacteriocins Produced By Lactobacillus Spp. Isolated From The Traditional Pakistani Yoghurt And Their Antimicrobial Activity Against Common Foodborne Pathogens
Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market
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Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market
Real-World Long-Term Effectiveness Of Ustekinumab In Crohn's Disease: Results From The Eneida Registry
Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market
Real-World Long-Term Effectiveness Of Ustekinumab In Crohn's Disease: Results From The Eneida Registry
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Effect Of The Rearing System On The Color Of Four Muscles Of Suckling Kids
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Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production
Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives
Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production
Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives
Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika
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Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika
Influence Of The Use Of Milk Replacers And Ph On The Texture Profiles Of Raw And Cooked Meat Of Suckling Kids
Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika
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Volatile Organic Compounds And Consumer Preference For Meat From Suckling Goat Kids Raised With Natural Or Replacers Milk
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Volatile Organic Compounds And Consumer Preference For Meat From Suckling Goat Kids Raised With Natural Or Replacers Milk
Use Of Efficient Drying Methods To Improve The Safety And Quality Of Dried Fig
Volatile Organic Compounds And Consumer Preference For Meat From Suckling Goat Kids Raised With Natural Or Replacers Milk
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Caracterización De Perfiles Aromáticos De Cabritos Lechales De Las Razas Canarias Majorera, Palmera Y Tinerfeña Alimentados Con Leche Natural Y Artificial
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A Study Of The Nutritional Status And Prevalence Of Overweight Among Adolescents From Different Size Towns In Extremadura
Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism
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Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
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Estudio De La Calidad Microbiológica De Variedades De Cerezas Envasadas En Atmósfera Modificadas Obtenidas Del Programa De Mejora Genética De Picotas En El Valle Del Jerte
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Extracción De Compuestos Fenólicos De Subproductos De Caqui Mediante Métodos Convencionales Y No Convencionales
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Extracción De Compuestos Fenólicos De Subproductos De Caqui Mediante Métodos Convencionales Y No Convencionales
Efecto De Las Condiciones De Secado Sobre La Calidad De La Cáscara De Pimiento Para La Obtención De Pimentón
Extracción De Compuestos Fenólicos De Subproductos De Caqui Mediante Métodos Convencionales Y No Convencionales
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Patulin
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Patulin
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Patulin
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Consumer Visual Appraisal And Shelf Life Of Leg Chops From Suckling Kids Raised With Natural Milk Or Milk Replacer
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Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium
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
Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium
Efecto Del Uso De Lactoreemplazantes Sobre Los Compuestos Volátiles De La Carne De Cabrito Lechal De Ocho Razas Españolas
Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium
Efecto Del Uso De Lactoreemplazantes Sobre Los Compuestos Volátiles De La Carne De Cabrito Lechal De Ocho Razas Españolas
Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis
Efecto Del Uso De Lactoreemplazantes Sobre Los Compuestos Volátiles De La Carne De Cabrito Lechal De Ocho Razas Españolas
Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
Postharvest Application Of 1-Methylcyclopropene (1-Mcp) For Preservation Of ‘albacor’ Figs (Ficus Carica L.)
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
Postharvest Application Of 1-Methylcyclopropene (1-Mcp) For Preservation Of ‘albacor’ Figs (Ficus Carica L.)
Application Of Microperforated Films To Maintain Quality Traits Of ‘13s-3-13’ Sweet Cherries
Postharvest Application Of 1-Methylcyclopropene (1-Mcp) For Preservation Of ‘albacor’ Figs (Ficus Carica L.)
Application Of Microperforated Films To Maintain Quality Traits Of ‘13s-3-13’ Sweet Cherries
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Application Of Microperforated Films To Maintain Quality Traits Of ‘13s-3-13’ Sweet Cherries
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Clostridium
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Clostridium
Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas
Clostridium
Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas
The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors
Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas
The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors
Combined Effect Of Antagonistic Yeast And Modified Atmosphere To Control Penicillium Expansum Infection In Sweet Cherries Cv. Ambrunés
The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors
Combined Effect Of Antagonistic Yeast And Modified Atmosphere To Control Penicillium Expansum Infection In Sweet Cherries Cv. Ambrunés
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Combined Effect Of Antagonistic Yeast And Modified Atmosphere To Control Penicillium Expansum Infection In Sweet Cherries Cv. Ambrunés
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Yeast Community In Traditional Portuguese Serpa Cheese By Culture-Dependent And -Independent Dna Approaches
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Yeast Community In Traditional Portuguese Serpa Cheese By Culture-Dependent And -Independent Dna Approaches
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
Yeast Community In Traditional Portuguese Serpa Cheese By Culture-Dependent And -Independent Dna Approaches
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
Physicochemical And Nutritional Characterization Of Brebas For Fresh Consumption From Nine Fig Varieties (Ficus Carica L.) Grown In Extremadura (Spain)
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
Physicochemical And Nutritional Characterization Of Brebas For Fresh Consumption From Nine Fig Varieties (Ficus Carica L.) Grown In Extremadura (Spain)
Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application
Physicochemical And Nutritional Characterization Of Brebas For Fresh Consumption From Nine Fig Varieties (Ficus Carica L.) Grown In Extremadura (Spain)
Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application
Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages
Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application
Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages
Efecto Del Tipo De Pasto Sobre El Contenido De Retinol Y Tocoferol En La Leche Y Sangre De Cabras Y En La Sangre De Cabritos
Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages
Efecto Del Tipo De Pasto Sobre El Contenido De Retinol Y Tocoferol En La Leche Y Sangre De Cabras Y En La Sangre De Cabritos
Sistemas De Secado Alternativos Al Secado Al Sol En Higos
Efecto Del Tipo De Pasto Sobre El Contenido De Retinol Y Tocoferol En La Leche Y Sangre De Cabras Y En La Sangre De Cabritos
Sistemas De Secado Alternativos Al Secado Al Sol En Higos
Potential Antimicrobial And Antiproliferative Activities Of Autochthonous Starter Cultures And Protease Epg222 In Dry-Fermented Sausages
Sistemas De Secado Alternativos Al Secado Al Sol En Higos
Potential Antimicrobial And Antiproliferative Activities Of Autochthonous Starter Cultures And Protease Epg222 In Dry-Fermented Sausages
Characterisation Of The Vegetable Rennets Used For 'torta Del Casar' Cheesemaking By A Protein Profile Method
Potential Antimicrobial And Antiproliferative Activities Of Autochthonous Starter Cultures And Protease Epg222 In Dry-Fermented Sausages
Characterisation Of The Vegetable Rennets Used For 'torta Del Casar' Cheesemaking By A Protein Profile Method
Evaluation Of Different Drying Systems As An Alternative To Sun Drying For Figs (Ficus Carica L)
Characterisation Of The Vegetable Rennets Used For 'torta Del Casar' Cheesemaking By A Protein Profile Method
Evaluation Of Different Drying Systems As An Alternative To Sun Drying For Figs (Ficus Carica L)
Preservation Of Different Fig Cultivars (Ficus Carica L.) Under Modified Atmosphere Packaging During Cold Storage
Evaluation Of Different Drying Systems As An Alternative To Sun Drying For Figs (Ficus Carica L)
Preservation Of Different Fig Cultivars (Ficus Carica L.) Under Modified Atmosphere Packaging During Cold Storage
Synergism Of Defatted Soybean Meal Extract And Modified Atmosphere Packaging To Preserve The Quality Of Figs (Ficus Carica L.)
Preservation Of Different Fig Cultivars (Ficus Carica L.) Under Modified Atmosphere Packaging During Cold Storage
Synergism Of Defatted Soybean Meal Extract And Modified Atmosphere Packaging To Preserve The Quality Of Figs (Ficus Carica L.)
Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases
Synergism Of Defatted Soybean Meal Extract And Modified Atmosphere Packaging To Preserve The Quality Of Figs (Ficus Carica L.)
Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases
Antioxidant And Antimicrobial Activity Of Natural Phenolic Extract From Defatted Soybean Flour By-Product For Stone Fruit Postharvest Application
Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases
Antioxidant And Antimicrobial Activity Of Natural Phenolic Extract From Defatted Soybean Flour By-Product For Stone Fruit Postharvest Application
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Antioxidant And Antimicrobial Activity Of Natural Phenolic Extract From Defatted Soybean Flour By-Product For Stone Fruit Postharvest Application
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Influencia Del Sistema De Lactancia Sobre La Valoración Sensorial De Lacarne De Cabrito: Opinión De Los Consumidores
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Influencia Del Sistema De Lactancia Sobre La Valoración Sensorial De Lacarne De Cabrito: Opinión De Los Consumidores
Efecto Del Tipo De Pasto Sobre El Contenido En Retinol Y Tocoferol En Leche Y Sangre De Cabras Y En Sangre De Cabritos De Raza Payoya
Influencia Del Sistema De Lactancia Sobre La Valoración Sensorial De Lacarne De Cabrito: Opinión De Los Consumidores
Efecto Del Tipo De Pasto Sobre El Contenido En Retinol Y Tocoferol En Leche Y Sangre De Cabras Y En Sangre De Cabritos De Raza Payoya
Efecto De La Raza Y El Sistema De Lactancia Sobre La Calidad De La Canal De Cabritos De 5 Razas Españolas
Efecto Del Tipo De Pasto Sobre El Contenido En Retinol Y Tocoferol En Leche Y Sangre De Cabras Y En Sangre De Cabritos De Raza Payoya
Efecto De La Raza Y El Sistema De Lactancia Sobre La Calidad De La Canal De Cabritos De 5 Razas Españolas
Efecto De La Raza Y El Sistema De Lactancia Sobre El Color De La Carne De Cabritos De 5 Razas Españolas
Efecto De La Raza Y El Sistema De Lactancia Sobre La Calidad De La Canal De Cabritos De 5 Razas Españolas
Efecto De La Raza Y El Sistema De Lactancia Sobre El Color De La Carne De Cabritos De 5 Razas Españolas
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Efecto De La Raza Y El Sistema De Lactancia Sobre El Color De La Carne De Cabritos De 5 Razas Españolas
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Effect Of Phenolic Aqueous Extracts Obtained From Soy Flour And Microperforated Films On Fungal Resistance Of 'ambrunés' Sweet Cherries During Postharvest Storage
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Effect Of Phenolic Aqueous Extracts Obtained From Soy Flour And Microperforated Films On Fungal Resistance Of 'ambrunés' Sweet Cherries During Postharvest Storage
Effect Of Modified Atmosphere Packaging On The Antioxidant Activity And Total Phenolic Content In 'albacor' Figs
Effect Of Phenolic Aqueous Extracts Obtained From Soy Flour And Microperforated Films On Fungal Resistance Of 'ambrunés' Sweet Cherries During Postharvest Storage
Effect Of Modified Atmosphere Packaging On The Antioxidant Activity And Total Phenolic Content In 'albacor' Figs
Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)
Effect Of Modified Atmosphere Packaging On The Antioxidant Activity And Total Phenolic Content In 'albacor' Figs
Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)
High Pressure Extraction Of Phenolic Compounds From Citrus Peels†
Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)
High Pressure Extraction Of Phenolic Compounds From Citrus Peels†
Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese
High Pressure Extraction Of Phenolic Compounds From Citrus Peels†
Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese
Evaluación Del Estado Nutricional De Estudiantes Adolescentes De Extremadura Basado En Medidas Antropométricas
Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese
Evaluación Del Estado Nutricional De Estudiantes Adolescentes De Extremadura Basado En Medidas Antropométricas
Efectos Del Empleo De Atmósferas Modificadas Pasivas Sobre El Color Y Contenido En Clorofilas En Brevas Del Cultivar ‘san Antonio’
Evaluación Del Estado Nutricional De Estudiantes Adolescentes De Extremadura Basado En Medidas Antropométricas
Efectos Del Empleo De Atmósferas Modificadas Pasivas Sobre El Color Y Contenido En Clorofilas En Brevas Del Cultivar ‘san Antonio’
Caracterización De La Población De Mohos Aislados De Higos Pertenecientes Al Cultivar ‘albacor’ Durante Su Almacenamiento En Atmósferas Modificadas
Efectos Del Empleo De Atmósferas Modificadas Pasivas Sobre El Color Y Contenido En Clorofilas En Brevas Del Cultivar ‘san Antonio’
Caracterización De La Población De Mohos Aislados De Higos Pertenecientes Al Cultivar ‘albacor’ Durante Su Almacenamiento En Atmósferas Modificadas
Clostridium (C. Botulinum And C. Perfringens)
Caracterización De La Población De Mohos Aislados De Higos Pertenecientes Al Cultivar ‘albacor’ Durante Su Almacenamiento En Atmósferas Modificadas
Clostridium (C. Botulinum And C. Perfringens)
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
Clostridium (C. Botulinum And C. Perfringens)
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
Quality Assessment Of Commercial Paprikas
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
Quality Assessment Of Commercial Paprikas
Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)
Quality Assessment Of Commercial Paprikas
Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)
Bacterial Communities Of The Traditional Raw Ewe's Milk Cheese Torta Del Casar Made Without The Addition Of A Starter
Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)
Bacterial Communities Of The Traditional Raw Ewe's Milk Cheese Torta Del Casar Made Without The Addition Of A Starter
Aplicación De Atmósferas Controladas Para Prolongar La Vida Útil De Cerezas Tipo Picota De La Variedad Ambrunés
Bacterial Communities Of The Traditional Raw Ewe's Milk Cheese Torta Del Casar Made Without The Addition Of A Starter
Aplicación De Atmósferas Controladas Para Prolongar La Vida Útil De Cerezas Tipo Picota De La Variedad Ambrunés
Avances En La Mecanización Del Cultivo De Pimiento Para Pimentón En La Comarca De La Vera (Cáceres)
Aplicación De Atmósferas Controladas Para Prolongar La Vida Útil De Cerezas Tipo Picota De La Variedad Ambrunés
Avances En La Mecanización Del Cultivo De Pimiento Para Pimentón En La Comarca De La Vera (Cáceres)
Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese
Avances En La Mecanización Del Cultivo De Pimiento Para Pimentón En La Comarca De La Vera (Cáceres)
Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese
Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar
Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese
Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar
Authentication Of 'cereza Del Jerte' Cherry Cultivars Using Real Time Pcr
Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar
Authentication Of 'cereza Del Jerte' Cherry Cultivars Using Real Time Pcr
Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life
Authentication Of 'cereza Del Jerte' Cherry Cultivars Using Real Time Pcr
Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Influencia De Las Técnicas De Cultivo En La Producción Del Pimiento Para Pimentón En La Comarca De La Vera
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Influencia De Las Técnicas De Cultivo En La Producción Del Pimiento Para Pimentón En La Comarca De La Vera
Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage
Influencia De Las Técnicas De Cultivo En La Producción Del Pimiento Para Pimentón En La Comarca De La Vera
Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage
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
Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage
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
Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures
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
Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures
Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products
Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures
Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products
Efecto De La Aplicación De Bacterias Acido Lácticas Potencialmente Probióticas En Las Propiedades Sensoriales De Embutidos Crudos Curados Ibéricos
Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products
Efecto De La Aplicación De Bacterias Acido Lácticas Potencialmente Probióticas En Las Propiedades Sensoriales De Embutidos Crudos Curados Ibéricos
Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries
Efecto De La Aplicación De Bacterias Acido Lácticas Potencialmente Probióticas En Las Propiedades Sensoriales De Embutidos Crudos Curados Ibéricos
Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries
Valoración De Lactosueros De Quesería Para Su Empleo Como Biopesticida
Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries
Valoración De Lactosueros De Quesería Para Su Empleo Como Biopesticida
Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico
Valoración De Lactosueros De Quesería Para Su Empleo Como Biopesticida
Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Associations Of Yeasts With Spotted-Wing Drosophila (Drosophila Suzukii; Diptera: Drosophilidae) In Cherries And Raspberries
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Associations Of Yeasts With Spotted-Wing Drosophila (Drosophila Suzukii; Diptera: Drosophilidae) In Cherries And Raspberries
Development Of Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-Producing Molds In Foods
Associations Of Yeasts With Spotted-Wing Drosophila (Drosophila Suzukii; Diptera: Drosophilidae) In Cherries And Raspberries
Development Of Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-Producing Molds In Foods
Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes
Development Of Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-Producing Molds In Foods
Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes
Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes
Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes
Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes
Application Of Lactobacillus Fermentum Hl57 And Pediococcus Acidilactici Sp979 As Potential Probiotics In The Manufacture Of Traditional Iberian Dry-Fermented Sausages
Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes
Application Of Lactobacillus Fermentum Hl57 And Pediococcus Acidilactici Sp979 As Potential Probiotics In The Manufacture Of Traditional Iberian Dry-Fermented Sausages
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
Application Of Lactobacillus Fermentum Hl57 And Pediococcus Acidilactici Sp979 As Potential Probiotics In The Manufacture Of Traditional Iberian Dry-Fermented Sausages
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage
Análisis Del Contenido En Nitrógeno Y Proteínas De Leche Materna, Día Vs Noche
Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage
Análisis Del Contenido En Nitrógeno Y Proteínas De Leche Materna, Día Vs Noche
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Análisis Del Contenido En Nitrógeno Y Proteínas De Leche Materna, Día Vs Noche
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Estudio Del Papel Antioxidante Del Pimentón De La Vera
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Estudio Del Papel Antioxidante Del Pimentón De La Vera
Nitrogen And Protein Content Analysis Of Human Milk, Diurnality Vs Nocturnality
Estudio Del Papel Antioxidante Del Pimentón De La Vera
Nitrogen And Protein Content Analysis Of Human Milk, Diurnality Vs Nocturnality
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Nitrogen And Protein Content Analysis Of Human Milk, Diurnality Vs Nocturnality
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Clostridium
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Clostridium
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Clostridium
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
Avances En La Autentificación De Cerezas Del Jerte
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
Avances En La Autentificación De Cerezas Del Jerte
Efficiency Of Dna Typing Methods For Detection Of Smoked Paprika Pimenton De La Vera Adulteration Used In The Elaboration Of Dry-Cured Iberian Pork Sausages
Avances En La Autentificación De Cerezas Del Jerte
Efficiency Of Dna Typing Methods For Detection Of Smoked Paprika Pimenton De La Vera Adulteration Used In The Elaboration Of Dry-Cured Iberian Pork Sausages
Effect Of The Commercial Ripening Stage And Postharvest Storage On Microbial And Aroma Changes Of 'ambrunés' Sweet Cherries
Efficiency Of Dna Typing Methods For Detection Of Smoked Paprika Pimenton De La Vera Adulteration Used In The Elaboration Of Dry-Cured Iberian Pork Sausages
Effect Of The Commercial Ripening Stage And Postharvest Storage On Microbial And Aroma Changes Of 'ambrunés' Sweet Cherries
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Effect Of The Commercial Ripening Stage And Postharvest Storage On Microbial And Aroma Changes Of 'ambrunés' Sweet Cherries
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Effect Of Selected Strains Of Debaryomyces Hansenii On The Volatile Compound Production Of Dry Fermented Sausage Salchichón
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Effect Of Selected Strains Of Debaryomyces Hansenii On The Volatile Compound Production Of Dry Fermented Sausage Salchichón
Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
Effect Of Selected Strains Of Debaryomyces Hansenii On The Volatile Compound Production Of Dry Fermented Sausage Salchichón
Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Control De Calidad Del Cardo Silvestre En La Elaboración De La Torta Del Casar
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Control De Calidad Del Cardo Silvestre En La Elaboración De La Torta Del Casar
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Control De Calidad Del Cardo Silvestre En La Elaboración De La Torta Del Casar
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Physiologic Responses And Gene Diversity Indicate Olive Alternative Oxidase As A Potential Source For Markers Involved In Efficient Adventitious Root Induction
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Physiologic Responses And Gene Diversity Indicate Olive Alternative Oxidase As A Potential Source For Markers Involved In Efficient Adventitious Root Induction
Estimación Del Trabajo No Presencial Del Alumno En Las Asignaturas Del Área De Nutrición Y Bromatología En La Licenciatura De Ciencia Y Tecnología De Los Alimentos De La Universidad De Extremadura
Physiologic Responses And Gene Diversity Indicate Olive Alternative Oxidase As A Potential Source For Markers Involved In Efficient Adventitious Root Induction
Estimación Del Trabajo No Presencial Del Alumno En Las Asignaturas Del Área De Nutrición Y Bromatología En La Licenciatura De Ciencia Y Tecnología De Los Alimentos De La Universidad De Extremadura
Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura
Estimación Del Trabajo No Presencial Del Alumno En Las Asignaturas Del Área De Nutrición Y Bromatología En La Licenciatura De Ciencia Y Tecnología De Los Alimentos De La Universidad De Extremadura
Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura
Aceptación De Las Metodologías Ects Por Parte De Los Alumnos De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura
Aceptación De Las Metodologías Ects Por Parte De Los Alumnos De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Optimización De Un Protocolo Para La Identificación De Variedades De Cereza Mediante El Análisis De Perfiles Proteicos Por Electroforesis Capilar En Zona (Ecz)
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
Optimización De Un Protocolo Para La Identificación De Variedades De Cereza Mediante El Análisis De Perfiles Proteicos Por Electroforesis Capilar En Zona (Ecz)
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
Optimización De Un Protocolo Para La Identificación De Variedades De Cereza Mediante El Análisis De Perfiles Proteicos Por Electroforesis Capilar En Zona (Ecz)
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
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
Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting
Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages
Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
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
Evaluación Técnico - Económica Del Sistema De Beneficio Tradicional, Sistema De Beneficio Ecológico (Becolsub) Y Un Modelo De Tolva Sifón Para Café Coffea Arábica L.
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Evaluación Técnico - Económica Del Sistema De Beneficio Tradicional, Sistema De Beneficio Ecológico (Becolsub) Y Un Modelo De Tolva Sifón Para Café Coffea Arábica L.
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Evaluación Técnico - Económica Del Sistema De Beneficio Tradicional, Sistema De Beneficio Ecológico (Becolsub) Y Un Modelo De Tolva Sifón Para Café Coffea Arábica L.
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
Avances En La Autentificación Del Pimentón De La Vera
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
Avances En La Autentificación Del Pimentón De La Vera
Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages
Avances En La Autentificación Del Pimentón De La Vera
Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages
Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages
Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages
Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages
Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages
Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Grupos Microbianos Implicados En La Cala Del Jamón Ibérico.
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Grupos Microbianos Implicados En La Cala Del Jamón Ibérico.
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage `salchichon'
Grupos Microbianos Implicados En La Cala Del Jamón Ibérico.
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage `salchichon'
Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage `salchichon'
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
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'
Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Influence Of A Test Preservative On Sponge Cakes Under Different Storage Conditions
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Influence Of A Test Preservative On Sponge Cakes Under Different Storage Conditions
Relationship Between Consumer Food Safety Knowledge And Reported Behavior Among Students From Health Sciences In One Region Of Spain
Influence Of A Test Preservative On Sponge Cakes Under Different Storage Conditions
Relationship Between Consumer Food Safety Knowledge And Reported Behavior Among Students From Health Sciences In One Region Of Spain
Selección Y Caracterización De Cepas De Bacterias Ácido Lácticas Para Su Utilización Como Cultivos Iniciadores En La Elaboración De Embutidos De Cerdo Ibérico
Relationship Between Consumer Food Safety Knowledge And Reported Behavior Among Students From Health Sciences In One Region Of Spain
Selección Y Caracterización De Cepas De Bacterias Ácido Lácticas Para Su Utilización Como Cultivos Iniciadores En La Elaboración De Embutidos De Cerdo Ibérico
Comparative Study Of The Pigment Content Of Different Crop Cycle Tomato Varieties For Industry
Selección Y Caracterización De Cepas De Bacterias Ácido Lácticas Para Su Utilización Como Cultivos Iniciadores En La Elaboración De Embutidos De Cerdo Ibérico
Comparative Study Of The Pigment Content Of Different Crop Cycle Tomato Varieties For Industry
Effect Of Processing Of Tomato Paste On The Pigment Content
Comparative Study Of The Pigment Content Of Different Crop Cycle Tomato Varieties For Industry
Effect Of Processing Of Tomato Paste On The Pigment Content
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe
Effect Of Processing Of Tomato Paste On The Pigment Content
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
El Sacrificio Del Cerdo Ibérico. Manejo Ante Y Post-Mortem. Obtención Y Perfilado Del Perfil
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
El Sacrificio Del Cerdo Ibérico. Manejo Ante Y Post-Mortem. Obtención Y Perfilado Del Perfil
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods
El Sacrificio Del Cerdo Ibérico. Manejo Ante Y Post-Mortem. Obtención Y Perfilado Del Perfil
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods.
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods.
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods.
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
Microbial Hazards Analysis In Commercial Processing Of Prepared And Frozen Hake Fish Fingers Análisis De Los Riesgos Microbiológicos Durante El Proceso De Elaboración De Varitas De Merluza
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
Microbial Hazards Analysis In Commercial Processing Of Prepared And Frozen Hake Fish Fingers Análisis De Los Riesgos Microbiológicos Durante El Proceso De Elaboración De Varitas De Merluza
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commmercial Croquettes
Microbial Hazards Analysis In Commercial Processing Of Prepared And Frozen Hake Fish Fingers Análisis De Los Riesgos Microbiológicos Durante El Proceso De Elaboración De Varitas De Merluza
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commmercial Croquettes
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commercial Croquettes
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commmercial Croquettes
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commercial Croquettes
Análisis Microbiológicos Para La Implantación Del Sistema Arcpc/haccp En Una Industria Brasileña Procesadora De Arroz (Oryza Sativa L.)
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commercial Croquettes
Análisis Microbiológicos Para La Implantación Del Sistema Arcpc/haccp En Una Industria Brasileña Procesadora De Arroz (Oryza Sativa L.)
Evaluation Of Microbial Hazards During Processing Of Spanish Prepared Flamenquin
Análisis Microbiológicos Para La Implantación Del Sistema Arcpc/haccp En Una Industria Brasileña Procesadora De Arroz (Oryza Sativa L.)
Evaluation Of Microbial Hazards During Processing Of Spanish Prepared Flamenquin
Presencia De Lactobacillus Spp. Y Bacillus Licheniformis En Margarina Con Yogur
Evaluation Of Microbial Hazards During Processing Of Spanish Prepared Flamenquin
Presencia De Lactobacillus Spp. Y Bacillus Licheniformis En Margarina Con Yogur
Evaluación De La Calidad Microbiológica De Precocinados Congelados
Presencia De Lactobacillus Spp. Y Bacillus Licheniformis En Margarina Con Yogur
Evaluación De La Calidad Microbiológica De Precocinados Congelados
Evolución De La Calidad Higiéncia De La Leche Cruda En Ocho Zonas Geográficas De Andalucía
Evaluación De La Calidad Microbiológica De Precocinados Congelados
Evolución De La Calidad Higiéncia De La Leche Cruda En Ocho Zonas Geográficas De Andalucía
Diferenciación De S. Aureus, C. Perfrigens Y C. Botulinum De Aislamientos Estafilococos Y Clostridios En Alimentos Mediante Técnicas De Ácidos Nucleicos
Evolución De La Calidad Higiéncia De La Leche Cruda En Ocho Zonas Geográficas De Andalucía
Diferenciación De S. Aureus, C. Perfrigens Y C. Botulinum De Aislamientos Estafilococos Y Clostridios En Alimentos Mediante Técnicas De Ácidos Nucleicos
Aflatoxin-Producing Strains Of Aspergillus Flavus Isolated From Cheese
Diferenciación De S. Aureus, C. Perfrigens Y C. Botulinum De Aislamientos Estafilococos Y Clostridios En Alimentos Mediante Técnicas De Ácidos Nucleicos
Aflatoxin-Producing Strains Of Aspergillus Flavus Isolated From Cheese
Evaluación De La Calidad Microbiológica En Helado De Yogur
Aflatoxin-Producing Strains Of Aspergillus Flavus Isolated From Cheese
Evaluación De La Calidad Microbiológica En Helado De Yogur
Micotoxinas En Quesos. Ii. Detección, Inhibición De Su Producción Y Detoxificación
Evaluación De La Calidad Microbiológica En Helado De Yogur
Micotoxinas En Quesos. Ii. Detección, Inhibición De Su Producción Y Detoxificación
Comparison Of Petrifilm Method To Conventional Methods For Enumerating Aerobic Bacteria, Coliforms, Escherichia Coli And Yeasts And Molds In Foods.
Micotoxinas En Quesos. Ii. Detección, Inhibición De Su Producción Y Detoxificación
Comparison Of Petrifilm Method To Conventional Methods For Enumerating Aerobic Bacteria, Coliforms, Escherichia Coli And Yeasts And Molds In Foods.
E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum
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