PUBLICACIÓN

E-nose detection of changes in volatile profile associated with early decay of ‘Golden Delicious’ apple by Penicillium expansum

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Ana Martínez, Alejandro Hernández, Patricia Arroyo, Jesús S. Lozano, María de Guía Córdoba, Alberto Martín

2025 Food Control

CITAS

4

DOI

10.1016/j.foodcont.2024.110907

EID

2-s2.0-85204873450

ISSN

0956-7135

AUTORES DE LA UEX

Jesús Salvador Lozano Rogado
Alberto Martín González
Alejandro Hernández León
María De Guía Córdoba Ramos

OTRAS PUBLICACIONES DE INTERÉS

La Psicología Social En La Donación Y Trasplante De Órganos: (Análisis De Las Actitudes De La Población)
E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum
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Effect Of Feeding Management In Suckling Goat Kids Of Payoya Breed On Retinol Concentrations In Fat And Meat Quality
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Screening Of Physicochemical And Bioactive Traits Of New Cherry Cultivars Obtained From The Cross Of ‘ambrunés’ × ‘hudson’
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Quantification And Identification Of Damage Caused By Pests And Fungi In Dried Figs From Orchards With Different Levels Of Agronomic Management In The Main Production Areas Of Extremadura (Sw Spain)
Fusion Data Of Digital Olfation Devises For The Evaluation Of The Quality Of Fresh Coffee Beans
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Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts
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Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts
Detection Of Volatile Organic Compounds Associated With Mechanical Damage In Apple Cv. ‘golden Delicious’ By Headspace Solid-Phase Microextraction (Hs-Spme) And Gc-Ms Analysis
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Nanoelectrooptical Nose (Neonose) For The Detection Of Climate Change Gases
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Investigating Changes In Ph And Soluble Solids Content Of Potato During The Storage By Electronic Nose And Vis/nir Spectroscopy
Evaluation Of The Olfactory Quality Of Roasted Coffee Beans Using A Digital Nose
Investigating Changes In Ph And Soluble Solids Content Of Potato During The Storage By Electronic Nose And Vis/nir Spectroscopy
Evaluation Of The Olfactory Quality Of Roasted Coffee Beans Using A Digital Nose
Masking Effect Of Cassia Grandis Sensory Defect With Flavoured Stuffed Olives
Evaluation Of The Olfactory Quality Of Roasted Coffee Beans Using A Digital Nose
Masking Effect Of Cassia Grandis Sensory Defect With Flavoured Stuffed Olives
Application Of Digital Olfaction For Table Olive Industry
Masking Effect Of Cassia Grandis Sensory Defect With Flavoured Stuffed Olives
Application Of Digital Olfaction For Table Olive Industry
Application Of Electronic Nose To Discriminate Species Of Mold Strains In Synthetic Brines
Application Of Digital Olfaction For Table Olive Industry
Application Of Electronic Nose To Discriminate Species Of Mold Strains In Synthetic Brines
Grape Cultivar Identification And Classification By Machine Olfaction Analysis Of Leaf Volatiles
Application Of Electronic Nose To Discriminate Species Of Mold Strains In Synthetic Brines
Grape Cultivar Identification And Classification By Machine Olfaction Analysis Of Leaf Volatiles
Physicochemical And Sensory Quality Of Dried Figs (Ficus Carica L.) As Affected By Drying Method And Variety
Grape Cultivar Identification And Classification By Machine Olfaction Analysis Of Leaf Volatiles
Physicochemical And Sensory Quality Of Dried Figs (Ficus Carica L.) As Affected By Drying Method And Variety
Consumers’ Growing Appetite For Natural Foods: Perceptions Towards The Use Of Natural Preservatives In Fresh Fruit
Physicochemical And Sensory Quality Of Dried Figs (Ficus Carica L.) As Affected By Drying Method And Variety
Consumers’ Growing Appetite For Natural Foods: Perceptions Towards The Use Of Natural Preservatives In Fresh Fruit
An Approach To The Consumption Of Smoked Paprika In Spain And Its Impact On The Intake Of Polycyclic Aromatic Hydrocarbons
Consumers’ Growing Appetite For Natural Foods: Perceptions Towards The Use Of Natural Preservatives In Fresh Fruit
An Approach To The Consumption Of Smoked Paprika In Spain And Its Impact On The Intake Of Polycyclic Aromatic Hydrocarbons
Identification Of The Causal Agent Of Aqueous Spot Disease Of Sweet Cherries (Prunus Avium L.) From The Jerte Valley (Cáceres, Spain)
An Approach To The Consumption Of Smoked Paprika In Spain And Its Impact On The Intake Of Polycyclic Aromatic Hydrocarbons
Identification Of The Causal Agent Of Aqueous Spot Disease Of Sweet Cherries (Prunus Avium L.) From The Jerte Valley (Cáceres, Spain)
In Vitro Biological Control Of Aspergillus Flavus By Hanseniaspora Opuntiae L479 And Hanseniaspora Uvarum L793, Producers Of Antifungal Volatile Organic Compounds
Identification Of The Causal Agent Of Aqueous Spot Disease Of Sweet Cherries (Prunus Avium L.) From The Jerte Valley (Cáceres, Spain)
In Vitro Biological Control Of Aspergillus Flavus By Hanseniaspora Opuntiae L479 And Hanseniaspora Uvarum L793, Producers Of Antifungal Volatile Organic Compounds
Effect Of Temperature During Drying And Storage Of Dried Figs On Growth, Gene Expression And Aflatoxin Production
In Vitro Biological Control Of Aspergillus Flavus By Hanseniaspora Opuntiae L479 And Hanseniaspora Uvarum L793, Producers Of Antifungal Volatile Organic Compounds
Effect Of Temperature During Drying And Storage Of Dried Figs On Growth, Gene Expression And Aflatoxin Production
Combined Foliar Zinc And Nitrogen Application In Broccoli (Brassica Oleracea Var. Italica L.): Effects On Growth, Nutrient Bioaccumulation, And Bioactive Compounds
Effect Of Temperature During Drying And Storage Of Dried Figs On Growth, Gene Expression And Aflatoxin Production
Combined Foliar Zinc And Nitrogen Application In Broccoli (Brassica Oleracea Var. Italica L.): Effects On Growth, Nutrient Bioaccumulation, And Bioactive Compounds
Influence Of The Use Of Milk Replacers On Carcass Characteristics Of Suckling Kids From Eight Spanish Goat Breeds
Combined Foliar Zinc And Nitrogen Application In Broccoli (Brassica Oleracea Var. Italica L.): Effects On Growth, Nutrient Bioaccumulation, And Bioactive Compounds
Influence Of The Use Of Milk Replacers On Carcass Characteristics Of Suckling Kids From Eight Spanish Goat Breeds
Agronomic Behavior And Fruit Quality Attributes Of Three Dried Fig Cultivars In Super High Density System
Influence Of The Use Of Milk Replacers On Carcass Characteristics Of Suckling Kids From Eight Spanish Goat Breeds
Agronomic Behavior And Fruit Quality Attributes Of Three Dried Fig Cultivars In Super High Density System
Implementation Of Super High-Density Systems And Suspended Harvesting Meshes For Dried Fig Production: Effects On Agronomic Behaviour And Fruit Quality
Agronomic Behavior And Fruit Quality Attributes Of Three Dried Fig Cultivars In Super High Density System
Implementation Of Super High-Density Systems And Suspended Harvesting Meshes For Dried Fig Production: Effects On Agronomic Behaviour And Fruit Quality
Food Microbiology 2020
Implementation Of Super High-Density Systems And Suspended Harvesting Meshes For Dried Fig Production: Effects On Agronomic Behaviour And Fruit Quality
Food Microbiology 2020
Improving The Viability And Metabolism Of Intestinal Probiotic Bacteria Using Fibre Obtained From Vegetable By-Products
Food Microbiology 2020
Improving The Viability And Metabolism Of Intestinal Probiotic Bacteria Using Fibre Obtained From Vegetable By-Products
Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees
Improving The Viability And Metabolism Of Intestinal Probiotic Bacteria Using Fibre Obtained From Vegetable By-Products
Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees
Strategies To Increase The Biological And Biotechnological Value Of Polysaccharides From Agricultural Waste For Application In Healthy Nutrition
Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees
Strategies To Increase The Biological And Biotechnological Value Of Polysaccharides From Agricultural Waste For Application In Healthy Nutrition
Evaluation Of The Quality And Shelf-Life Of Cayenne (Capsicum Spp.)
Strategies To Increase The Biological And Biotechnological Value Of Polysaccharides From Agricultural Waste For Application In Healthy Nutrition
Evaluation Of The Quality And Shelf-Life Of Cayenne (Capsicum Spp.)
Functional Properties Of Extracts And Residual Dietary Fibre From Pomegranate (Punica Granatum L.) Peel Obtained With Different Supercritical Fluid Conditions
Evaluation Of The Quality And Shelf-Life Of Cayenne (Capsicum Spp.)
Functional Properties Of Extracts And Residual Dietary Fibre From Pomegranate (Punica Granatum L.) Peel Obtained With Different Supercritical Fluid Conditions
Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality
Functional Properties Of Extracts And Residual Dietary Fibre From Pomegranate (Punica Granatum L.) Peel Obtained With Different Supercritical Fluid Conditions
Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality
Antioxidant, Antihypertensive And Antimicrobial Properties Of Phenolic Compounds Obtained From Native Plants By Different Extraction Methods
Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality
Antioxidant, Antihypertensive And Antimicrobial Properties Of Phenolic Compounds Obtained From Native Plants By Different Extraction Methods
Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese
Antioxidant, Antihypertensive And Antimicrobial Properties Of Phenolic Compounds Obtained From Native Plants By Different Extraction Methods
Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese
Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking
Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese
Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking
Brachial-Ankle Pulse Wave Velocity With A Custom Device
Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking
Brachial-Ankle Pulse Wave Velocity With A Custom Device
A Portable, Low-Cost, Smartphone Assisted Methodology For On-Site Measurement Of No2 Levels In Ambient Air By Selective Chemical Reactivity And Digital Image Analysis
Brachial-Ankle Pulse Wave Velocity With A Custom Device
A Portable, Low-Cost, Smartphone Assisted Methodology For On-Site Measurement Of No2 Levels In Ambient Air By Selective Chemical Reactivity And Digital Image Analysis
Characterization Of Polyphenol And Volatile Fractions Of Californian-Style Black Olives And Innovative Application Of E-Nose For Acrylamide Determination
A Portable, Low-Cost, Smartphone Assisted Methodology For On-Site Measurement Of No2 Levels In Ambient Air By Selective Chemical Reactivity And Digital Image Analysis
Characterization Of Polyphenol And Volatile Fractions Of Californian-Style Black Olives And Innovative Application Of E-Nose For Acrylamide Determination
Low-Cost Air Quality Measurement System Based On Electrochemical And Pm Sensors With Cloud Connection
Characterization Of Polyphenol And Volatile Fractions Of Californian-Style Black Olives And Innovative Application Of E-Nose For Acrylamide Determination
Low-Cost Air Quality Measurement System Based On Electrochemical And Pm Sensors With Cloud Connection
E‐nose Discrimination Of Abnormal Fermentations In Spanish‐style Green Olives
Low-Cost Air Quality Measurement System Based On Electrochemical And Pm Sensors With Cloud Connection
E‐nose Discrimination Of Abnormal Fermentations In Spanish‐style Green Olives
Electronic System For Citizens' Air Quality Mapping
E‐nose Discrimination Of Abnormal Fermentations In Spanish‐style Green Olives
Electronic System For Citizens' Air Quality Mapping
Disease Biomarkers Detection In Breath With A Miniaturized Electronic Nose
Electronic System For Citizens' Air Quality Mapping
Disease Biomarkers Detection In Breath With A Miniaturized Electronic Nose
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Disease Biomarkers Detection In Breath With A Miniaturized Electronic Nose
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Craft Beer Vs Industrial Beer: Chemical And Sensory Differences
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Craft Beer Vs Industrial Beer: Chemical And Sensory Differences
Automation And Optimization Device For The Fabrication Of Sensors With Nanomaterials
Craft Beer Vs Industrial Beer: Chemical And Sensory Differences
Automation And Optimization Device For The Fabrication Of Sensors With Nanomaterials
Different Dry Hopping And Fermentation Methods: Influence On Beer Nutritional Quality
Automation And Optimization Device For The Fabrication Of Sensors With Nanomaterials
Different Dry Hopping And Fermentation Methods: Influence On Beer Nutritional Quality
Effectiveness And Safety Of Methotrexate Monotherapy In Patients With Crohn’s Disease Refractory To Anti-Tnf-Α: Results From The Eneida Registry
Different Dry Hopping And Fermentation Methods: Influence On Beer Nutritional Quality
Effectiveness And Safety Of Methotrexate Monotherapy In Patients With Crohn’s Disease Refractory To Anti-Tnf-Α: Results From The Eneida Registry
Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards
Effectiveness And Safety Of Methotrexate Monotherapy In Patients With Crohn’s Disease Refractory To Anti-Tnf-Α: Results From The Eneida Registry
Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards
Acrylamide Reduction After Phenols Addition To Californian-Style Black Olives
Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards
Acrylamide Reduction After Phenols Addition To Californian-Style Black Olives
Effect Of Rearing System On The Straight And Branched Fatty Acids Of Goat Milk And Meat Of Suckling Kids
Acrylamide Reduction After Phenols Addition To Californian-Style Black Olives
Effect Of Rearing System On The Straight And Branched Fatty Acids Of Goat Milk And Meat Of Suckling Kids
Electronic Nose Comparison Of The Edible Amanita Ponderosa With The Deadly Amanita Verna
Effect Of Rearing System On The Straight And Branched Fatty Acids Of Goat Milk And Meat Of Suckling Kids
Electronic Nose Comparison Of The Edible Amanita Ponderosa With The Deadly Amanita Verna
Selection And Application Of Antifungal Vocs-Producing Yeasts As Biocontrol Agents Of Grey Mould In Fruits
Electronic Nose Comparison Of The Edible Amanita Ponderosa With The Deadly Amanita Verna
Selection And Application Of Antifungal Vocs-Producing Yeasts As Biocontrol Agents Of Grey Mould In Fruits
Electrospray Printing Of Graphene Layers For Chemiresistive Gas Sensors †
Selection And Application Of Antifungal Vocs-Producing Yeasts As Biocontrol Agents Of Grey Mould In Fruits
Electrospray Printing Of Graphene Layers For Chemiresistive Gas Sensors †
Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages
Electrospray Printing Of Graphene Layers For Chemiresistive Gas Sensors †
Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages
Characterisation Of Bacteriocins Produced By Lactobacillus Spp. Isolated From The Traditional Pakistani Yoghurt And Their Antimicrobial Activity Against Common Foodborne Pathogens
Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages
Characterisation Of Bacteriocins Produced By Lactobacillus Spp. Isolated From The Traditional Pakistani Yoghurt And Their Antimicrobial Activity Against Common Foodborne Pathogens
Fast Detection Of Tca In Cork Stoppers By Means Of Electronic Noses
Characterisation Of Bacteriocins Produced By Lactobacillus Spp. Isolated From The Traditional Pakistani Yoghurt And Their Antimicrobial Activity Against Common Foodborne Pathogens
Fast Detection Of Tca In Cork Stoppers By Means Of Electronic Noses
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Fast Detection Of Tca In Cork Stoppers By Means Of Electronic Noses
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Low Cost And Portable Electronic System Based On Electrochemical And Pm Sensors For The Measurement Of Air Quality Monitoring
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Low Cost And Portable Electronic System Based On Electrochemical And Pm Sensors For The Measurement Of Air Quality Monitoring
Electronic Nose With Digital Gas Sensors Connected Via Bluetooth To A Smartphone For Air Quality Measurements
Low Cost And Portable Electronic System Based On Electrochemical And Pm Sensors For The Measurement Of Air Quality Monitoring
Electronic Nose With Digital Gas Sensors Connected Via Bluetooth To A Smartphone For Air Quality Measurements
Graphene-Doped Tin Oxide Nanofibers And Nanoribbons As Gas Sensors To Detect Biomarkers Of Different Diseases Through The Breath
Electronic Nose With Digital Gas Sensors Connected Via Bluetooth To A Smartphone For Air Quality Measurements
Graphene-Doped Tin Oxide Nanofibers And Nanoribbons As Gas Sensors To Detect Biomarkers Of Different Diseases Through The Breath
Identification Of Fresh-Chilled And Frozen-Thawed Chicken Meat And Estimation Of Their Shelf Life Using An E-Nose Machine Coupled Fuzzy Knn
Graphene-Doped Tin Oxide Nanofibers And Nanoribbons As Gas Sensors To Detect Biomarkers Of Different Diseases Through The Breath
Identification Of Fresh-Chilled And Frozen-Thawed Chicken Meat And Estimation Of Their Shelf Life Using An E-Nose Machine Coupled Fuzzy Knn
Wo3 Processed By Direct Laser Interference Patterning For No2 Detection
Identification Of Fresh-Chilled And Frozen-Thawed Chicken Meat And Estimation Of Their Shelf Life Using An E-Nose Machine Coupled Fuzzy Knn
Wo3 Processed By Direct Laser Interference Patterning For No2 Detection
Outstanding No2 Sensing Performance Of Sensors Based On Tio2/graphene Hybrid
Wo3 Processed By Direct Laser Interference Patterning For No2 Detection
Outstanding No2 Sensing Performance Of Sensors Based On Tio2/graphene Hybrid
Hand-Held Electronic Nose To Detect Biomarkers Of Diseases Through Breath
Outstanding No2 Sensing Performance Of Sensors Based On Tio2/graphene Hybrid
Hand-Held Electronic Nose To Detect Biomarkers Of Diseases Through Breath
Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market
Hand-Held Electronic Nose To Detect Biomarkers Of Diseases Through Breath
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
Effect Of The Rearing System On The Color Of Four Muscles Of Suckling Kids
Real-World Long-Term Effectiveness Of Ustekinumab In Crohn's Disease: Results From The Eneida Registry
Effect Of The Rearing System On The Color Of Four Muscles Of Suckling Kids
Food Microbiology
Effect Of The Rearing System On The Color Of Four Muscles Of Suckling Kids
Food Microbiology
Towards The Miniaturization Of Electronic Nose As Personal Measurement Systems
Food Microbiology
Towards The Miniaturization Of Electronic Nose As Personal Measurement Systems
Identification Of Poisonous Mushrooms By Means Of A Hand-Held Electronic Nose
Towards The Miniaturization Of Electronic Nose As Personal Measurement Systems
Identification Of Poisonous Mushrooms By Means Of A Hand-Held Electronic Nose
Empleo De La Nariz Electrónica Para La Detección De Billetes Falsos
Identification Of Poisonous Mushrooms By Means Of A Hand-Held Electronic Nose
Empleo De La Nariz Electrónica Para La Detección De Billetes Falsos
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Empleo De La Nariz Electrónica Para La Detección De Billetes Falsos
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Sistema De Producción De Higos Secos En Superintensivo, Una Alternativa Rentable
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Sistema De Producción De Higos Secos En Superintensivo, Una Alternativa Rentable
Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production
Sistema De Producción De Higos Secos En Superintensivo, Una Alternativa Rentable
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
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
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
Influence Of The Use Of Milk Replacers And Ph On The Texture Profiles Of Raw And Cooked Meat Of Suckling Kids
Volatile Organic Compounds And Consumer Preference For Meat From Suckling Goat Kids Raised With Natural Or Replacers Milk
Influence Of The Use Of Milk Replacers And Ph On The Texture Profiles Of Raw And Cooked Meat Of Suckling Kids
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
Use Of Efficient Drying Methods To Improve The Safety And Quality Of Dried Fig
Aplicación De Levaduras Antagonistas A Frutales Ecológicos De Hueso Para El Control De Mohos En Precosecha
Use Of Efficient Drying Methods To Improve The Safety And Quality Of Dried Fig
Aplicación De Levaduras Antagonistas A Frutales Ecológicos De Hueso Para El Control De Mohos En Precosecha
El Consumo De Pimentón En Extremadura Y La Ingesta De Sustancias Producidas En El Proceso De Secado Ahumado
Aplicación De Levaduras Antagonistas A Frutales Ecológicos De Hueso Para El Control De Mohos En Precosecha
El Consumo De Pimentón En Extremadura Y La Ingesta De Sustancias Producidas En El Proceso De Secado Ahumado
Efecto Del Secado En La Calidad De La Cáscara Seca De Pimiento
El Consumo De Pimentón En Extremadura Y La Ingesta De Sustancias Producidas En El Proceso De Secado Ahumado
Efecto Del Secado En La Calidad De La Cáscara Seca De Pimiento
Influencia De La Variedad De Aceituna, Su Maduración Y Almacenamiento Sobre El Contenido De Acrilamida De Aceituna Negra Oxidada
Efecto Del Secado En La Calidad De La Cáscara Seca De Pimiento
Influencia De La Variedad De Aceituna, Su Maduración Y Almacenamiento Sobre El Contenido De Acrilamida De Aceituna Negra Oxidada
Caracterización De Perfiles Aromáticos De Cabritos Lechales De Las Razas Canarias Majorera, Palmera Y Tinerfeña Alimentados Con Leche Natural Y Artificial
Influencia De La Variedad De Aceituna, Su Maduración Y Almacenamiento Sobre El Contenido De Acrilamida De Aceituna Negra Oxidada
Caracterización De Perfiles Aromáticos De Cabritos Lechales De Las Razas Canarias Majorera, Palmera Y Tinerfeña Alimentados Con Leche Natural Y Artificial
Tratamientos Alternativos Al Curado Tradicional De Higo Seco
Caracterización De Perfiles Aromáticos De Cabritos Lechales De Las Razas Canarias Majorera, Palmera Y Tinerfeña Alimentados Con Leche Natural Y Artificial
Tratamientos Alternativos Al Curado Tradicional De Higo Seco
Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura
Tratamientos Alternativos Al Curado Tradicional De Higo Seco
Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura
Efecto De Tres Prebióticos Comerciales En El Crecimiento Y Metabolismo De 12 Cepas De Latobacilos [Sic] Con Potenciales Propiedades Probióticas
Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura
Efecto De Tres Prebióticos Comerciales En El Crecimiento Y Metabolismo De 12 Cepas De Latobacilos [Sic] Con Potenciales Propiedades Probióticas
Nuevas Tecnologías Para La Extracción De Compuestos Bioactivos En Subproductos De Pimientos
Efecto De Tres Prebióticos Comerciales En El Crecimiento Y Metabolismo De 12 Cepas De Latobacilos [Sic] Con Potenciales Propiedades Probióticas
Nuevas Tecnologías Para La Extracción De Compuestos Bioactivos En Subproductos De Pimientos
Spices And Herbs
Nuevas Tecnologías Para La Extracción De Compuestos Bioactivos En Subproductos De Pimientos
Spices And Herbs
Handbook Of Foodborne Diseases
Spices And Herbs
Handbook Of Foodborne Diseases
Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism
Handbook Of Foodborne Diseases
Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism
Personal Electronic Systems For Citizen Measurements Of Air Quality
Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism
Personal Electronic Systems For Citizen Measurements Of Air Quality
Wireless Sensor Network Combined With Cloud Computing For Air Quality Monitoring
Personal Electronic Systems For Citizen Measurements Of Air Quality
Wireless Sensor Network Combined With Cloud Computing For Air Quality Monitoring
Triangular Test Of Amanita Mushrooms By Using Electronic Nose And Sensory Panel
Wireless Sensor Network Combined With Cloud Computing For Air Quality Monitoring
Triangular Test Of Amanita Mushrooms By Using Electronic Nose And Sensory Panel
A Study Of The Nutritional Status And Prevalence Of Overweight Among Adolescents From Different Size Towns In Extremadura
Triangular Test Of Amanita Mushrooms By Using Electronic Nose And Sensory Panel
A Study Of The Nutritional Status And Prevalence Of Overweight Among Adolescents From Different Size Towns In Extremadura
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
A Study Of The Nutritional Status And Prevalence Of Overweight Among Adolescents From Different Size Towns In Extremadura
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
Chemiresistive Sensors Based On Electrospun Tin Oxide Nanofibers For Detecting No2 At The Sub-0.1 Ppm Level
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
Chemiresistive Sensors Based On Electrospun Tin Oxide Nanofibers For Detecting No2 At The Sub-0.1 Ppm Level
Use Of Electronic Noses For Diagnosis Of Digestive And Respiratory Diseases Through The Breath
Chemiresistive Sensors Based On Electrospun Tin Oxide Nanofibers For Detecting No2 At The Sub-0.1 Ppm Level
Use Of Electronic Noses For Diagnosis Of Digestive And Respiratory Diseases Through The Breath
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
Use Of Electronic Noses For Diagnosis Of Digestive And Respiratory Diseases Through The Breath
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
Extracción De Compuestos Fenólicos De Subproductos De Caqui Mediante Métodos Convencionales Y No Convencionales
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
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
Efecto De Las Condiciones De Secado Sobre La Calidad De La Cáscara De Pimiento Para La Obtención De Pimentón
Patulin
Efecto De Las Condiciones De Secado Sobre La Calidad De La Cáscara De Pimiento Para La Obtención De Pimentón
Patulin
Consumer Visual Appraisal And Shelf Life Of Leg Chops From Suckling Kids Raised With Natural Milk Or Milk Replacer
Patulin
Consumer Visual Appraisal And Shelf Life Of Leg Chops From Suckling Kids Raised With Natural Milk Or Milk Replacer
Nariz Electrónica Personal Para La Detección De Contaminantes En El Aire
Consumer Visual Appraisal And Shelf Life Of Leg Chops From Suckling Kids Raised With Natural Milk Or Milk Replacer
Nariz Electrónica Personal Para La Detección De Contaminantes En El Aire
Xxxix Jornadas De Automática: Actas. Badajoz, 5-7 De Septiembre De 2018
Nariz Electrónica Personal Para La Detección De Contaminantes En El Aire
Xxxix Jornadas De Automática: Actas. Badajoz, 5-7 De Septiembre De 2018
Control De Robot Cartesiano Mediante Plc S7-1200 De Siemens Y Arduino Para Impresión 3d
Xxxix Jornadas De Automática: Actas. Badajoz, 5-7 De Septiembre De 2018
Control De Robot Cartesiano Mediante Plc S7-1200 De Siemens Y Arduino Para Impresión 3d
Odoramanita: Discriminación De Setas Con Sistemas Olfativos Artificiales
Control De Robot Cartesiano Mediante Plc S7-1200 De Siemens Y Arduino Para Impresión 3d
Odoramanita: Discriminación De Setas Con Sistemas Olfativos Artificiales
Sistemas Olfativos Artificiales Para La Detección De Ambientes Peligrosos
Odoramanita: Discriminación De Setas Con Sistemas Olfativos Artificiales
Sistemas Olfativos Artificiales Para La Detección De Ambientes Peligrosos
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
Sistemas Olfativos Artificiales Para La Detección De Ambientes Peligrosos
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
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
Desarrollo De Un Sistema De Control Para Vehículos Aéreos No Tripulados Mediante Comandos De Voz En Castellano
Efecto Del Uso De Lactoreemplazantes Sobre Los Compuestos Volátiles De La Carne De Cabrito Lechal De Ocho Razas Españolas
Desarrollo De Un Sistema De Control Para Vehículos Aéreos No Tripulados Mediante Comandos De Voz En Castellano
Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis
Desarrollo De Un Sistema De Control Para Vehículos Aéreos No Tripulados Mediante Comandos De Voz En Castellano
Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis
Evolution Of Wireless Sensor Network For Air Quality Measurements
Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis
Evolution Of Wireless Sensor Network For Air Quality Measurements
Bluetooth Gas Sensing Module Combined With Smartphones For Air Quality Monitoring
Evolution Of Wireless Sensor Network For Air Quality Measurements
Bluetooth Gas Sensing Module Combined With Smartphones For Air Quality Monitoring
An Advanced Hand Held Electronic Nose For Ambient Air Applications
Bluetooth Gas Sensing Module Combined With Smartphones For Air Quality Monitoring
An Advanced Hand Held Electronic Nose For Ambient Air Applications
Bluetooth Electronic Nose For Odour Monitoring And Control
An Advanced Hand Held Electronic Nose For Ambient Air Applications
Bluetooth Electronic Nose For Odour Monitoring And Control
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Bluetooth Electronic Nose For Odour Monitoring And Control
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Discrimination Of Aromas In Beer With Electronic Nose
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Discrimination Of Aromas In Beer With Electronic Nose
Study Of Graphene Based Nanosensors For The Detection Of Nitrogen Dioxide
Discrimination Of Aromas In Beer With Electronic Nose
Study Of Graphene Based Nanosensors For The Detection Of Nitrogen Dioxide
Nanostructured Tin Oxide Sensors Based On Nanofibers And Nanowires For Detection Of Low No 2 Concentration
Study Of Graphene Based Nanosensors For The Detection Of Nitrogen Dioxide
Nanostructured Tin Oxide Sensors Based On Nanofibers And Nanowires For Detection Of Low No 2 Concentration
Potential Use Of Electronic Noses, Electronic Tongues And Biosensors As Multisensor Systems For Spoilage Examination In Foods
Nanostructured Tin Oxide Sensors Based On Nanofibers And Nanowires For Detection Of Low No 2 Concentration
Potential Use Of Electronic Noses, Electronic Tongues And Biosensors As Multisensor Systems For Spoilage Examination In Foods
Study Of Sputtered Zno Modified By Direct Laser Interference Patterning: Structural Characterization And Temperature Simulation
Potential Use Of Electronic Noses, Electronic Tongues And Biosensors As Multisensor Systems For Spoilage Examination In Foods
Study Of Sputtered Zno Modified By Direct Laser Interference Patterning: Structural Characterization And Temperature Simulation
A Pagerank-Based Method To Extract Fuzzy Expressions As Features In Supervised Classification Problems
Study Of Sputtered Zno Modified By Direct Laser Interference Patterning: Structural Characterization And Temperature Simulation
A Pagerank-Based Method To Extract Fuzzy Expressions As Features In Supervised Classification Problems
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
A Pagerank-Based Method To Extract Fuzzy Expressions As Features In Supervised Classification Problems
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
Un Sistema De Clasificación De Olores En Línea Para Narices Electrónicas
Clostridium
Un Sistema De Clasificación De Olores En Línea Para Narices Electrónicas
Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas
Un Sistema De Clasificación De Olores En Línea Para Narices Electrónicas
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
An Online Odor Classification System For Electronic Noses
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
An Online Odor Classification System For Electronic Noses
Love Wave Toluene Sensor Based On Multi-Guiding Layers
An Online Odor Classification System For Electronic Noses
Love Wave Toluene Sensor Based On Multi-Guiding Layers
Detection Of Low Levels Of No2 With Electrospun Tin Dioxide Nanofibers Based Sensors
Love Wave Toluene Sensor Based On Multi-Guiding Layers
Detection Of Low Levels Of No2 With Electrospun Tin Dioxide Nanofibers Based Sensors
Sensors And Systems For Environmental Monitoring And Control
Detection Of Low Levels Of No2 With Electrospun Tin Dioxide Nanofibers Based Sensors
Sensors And Systems For Environmental Monitoring And Control
Influence Of Ripening Stage On Bioactive Compounds And Antioxidant Activity In Nine Fig (Ficus Carica L.) Varieties Grown In Extremadura, Spain
Sensors And Systems For Environmental Monitoring And Control
Influence Of Ripening Stage On Bioactive Compounds And Antioxidant Activity In Nine Fig (Ficus Carica L.) Varieties Grown In Extremadura, Spain
Evaluation Of Agronomic And Fruit Quality Traits Of Fig Tree Varieties (Ficus Carica L.) Grown In Mediterranean Conditions
Influence Of Ripening Stage On Bioactive Compounds And Antioxidant Activity In Nine Fig (Ficus Carica L.) Varieties Grown In Extremadura, Spain
Evaluation Of Agronomic And Fruit Quality Traits Of Fig Tree Varieties (Ficus Carica L.) Grown In Mediterranean Conditions
Physicochemical And Nutritional Characterization Of Brebas For Fresh Consumption From Nine Fig Varieties (Ficus Carica L.) Grown In Extremadura (Spain)
Evaluation Of Agronomic And Fruit Quality Traits Of Fig Tree Varieties (Ficus Carica L.) Grown In Mediterranean Conditions
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
Identificación De Diferentes Zumos Mediante Nariz Electrónica Portátil
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
Identificación De Diferentes Zumos Mediante Nariz Electrónica Portátil
Sistema De Monitorización Y Control De Un Robot Cartesiano Basado En Plc
Identificación De Diferentes Zumos Mediante Nariz Electrónica Portátil
Sistema De Monitorización Y Control De Un Robot Cartesiano Basado En Plc
Detección De Contaminantes Mediante Una Red Inalámbrica De Sensores Y Reconocimiento De Patrones
Sistema De Monitorización Y Control De Un Robot Cartesiano Basado En Plc
Detección De Contaminantes Mediante Una Red Inalámbrica De Sensores Y Reconocimiento De Patrones
Desarrollo De Un Generador De Gases Automático Controlado Por Plc
Detección De Contaminantes Mediante Una Red Inalámbrica De Sensores Y Reconocimiento De Patrones
Desarrollo De Un Generador De Gases Automático Controlado Por Plc
Sistemas De Secado Alternativos Al Secado Al Sol En Higos
Desarrollo De Un Generador De Gases Automático Controlado Por Plc
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
Wireless Sensor Network For Air Quality Monitoring And Control
Characterisation Of The Vegetable Rennets Used For 'torta Del Casar' Cheesemaking By A Protein Profile Method
Wireless Sensor Network For Air Quality Monitoring And Control
Electronic Nose As An Innovative Measurement System For The Quality Assurance And Control Of Bakery Products: A Review
Wireless Sensor Network For Air Quality Monitoring And Control
Electronic Nose As An Innovative Measurement System For The Quality Assurance And Control Of Bakery Products: A Review
On-Line Classification Of Pollutants In Water Using Wireless Portable Electronic Noses
Electronic Nose As An Innovative Measurement System For The Quality Assurance And Control Of Bakery Products: A Review
On-Line Classification Of Pollutants In Water Using Wireless Portable Electronic Noses
A Web-Based Approach For Classifying Environmental Pollutants Using Portable E-Nose Devices
On-Line Classification Of Pollutants In Water Using Wireless Portable Electronic Noses
A Web-Based Approach For Classifying Environmental Pollutants Using Portable E-Nose Devices
Detection Of Pollutants In Water Using A Wireless Network Of Electronic Noses
A Web-Based Approach For Classifying Environmental Pollutants Using Portable E-Nose Devices
Detection Of Pollutants In Water Using A Wireless Network Of Electronic Noses
Wine Applications With Electronic Noses
Detection Of Pollutants In Water Using A Wireless Network Of Electronic Noses
Wine Applications With Electronic Noses
Evaluation Of Different Drying Systems As An Alternative To Sun Drying For Figs (Ficus Carica L)
Wine Applications With Electronic Noses
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
Automatic Sensor System For The Continuous Analysis Of The Evolution Of Wine
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Automatic Sensor System For The Continuous Analysis Of The Evolution Of Wine
Real Time Detection Of Beer Defects With A Hand Held Electronic Nose
Automatic Sensor System For The Continuous Analysis Of The Evolution Of Wine
Real Time Detection Of Beer Defects With A Hand Held Electronic Nose
A Restfull Approach For Classifying Pollutants In Water Using Neural Networks
Real Time Detection Of Beer Defects With A Hand Held Electronic Nose
A Restfull Approach For Classifying Pollutants In Water Using Neural Networks
Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption
A Restfull Approach For Classifying Pollutants In Water Using Neural Networks
Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption
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
Detection Of Pollutants In Water Samples With A Wireless Hand-Held E-Nose
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
Detection Of Pollutants In Water Samples With A Wireless Hand-Held E-Nose
Quality Assessment Of Commercial Paprikas
Detection Of Pollutants In Water Samples With A Wireless Hand-Held E-Nose
Quality Assessment Of Commercial Paprikas
Development And Application Of A New Low Cost Electronic Nose For The Ripeness Monitoring Of Banana Using Computational Techniques (Pca, Lda, Simca, And Svm)
Quality Assessment Of Commercial Paprikas
Development And Application Of A New Low Cost Electronic Nose For The Ripeness Monitoring Of Banana Using Computational Techniques (Pca, Lda, Simca, And Svm)
Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)
Development And Application Of A New Low Cost Electronic Nose For The Ripeness Monitoring Of Banana Using Computational Techniques (Pca, Lda, Simca, And Svm)
Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)
Development Of A Multiplex Qpcr Method For Simultaneous Quantification In Dry-Cured Ham Of An Antifungal-Peptide Penicillium Chrysogenum Strain Used As Protective Culture And Aflatoxin-Producing Moulds
Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)
Development Of A Multiplex Qpcr Method For Simultaneous Quantification In Dry-Cured Ham Of An Antifungal-Peptide Penicillium Chrysogenum Strain Used As Protective Culture And Aflatoxin-Producing Moulds
Bacterial Communities Of The Traditional Raw Ewe's Milk Cheese Torta Del Casar Made Without The Addition Of A Starter
Development Of A Multiplex Qpcr Method For Simultaneous Quantification In Dry-Cured Ham Of An Antifungal-Peptide Penicillium Chrysogenum Strain Used As Protective Culture And Aflatoxin-Producing Moulds
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
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Authentication Of 'cereza Del Jerte' Cherry Cultivars Using Real Time Pcr
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Determining Quality Of Caviar From Caspian Sea Based On Raman Spectroscopy And Using Artificial Neural Networks
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Determining Quality Of Caviar From Caspian Sea Based On Raman Spectroscopy And Using Artificial Neural Networks
Detection Of Tatp Precursors With Mox Gas Sensors Combined With Solid Phase Micro Extraction
Determining Quality Of Caviar From Caspian Sea Based On Raman Spectroscopy And Using Artificial Neural Networks
Detection Of Tatp Precursors With Mox Gas Sensors Combined With Solid Phase Micro Extraction
Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life
Detection Of Tatp Precursors With Mox Gas Sensors Combined With Solid Phase Micro Extraction
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
El Plan De Seguimiento Ecológico De La Reserva Natural Dirigida De La Laguna De Gallocanta
Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries
El Plan De Seguimiento Ecológico De La Reserva Natural Dirigida De La Laguna De Gallocanta
Reducir Las Emisiones De Co2 En El Sector Del Vino, Una Apuesta Por El Medio Ambiente Y Por La Competitividad
El Plan De Seguimiento Ecológico De La Reserva Natural Dirigida De La Laguna De Gallocanta
Reducir Las Emisiones De Co2 En El Sector Del Vino, Una Apuesta Por El Medio Ambiente Y Por La Competitividad
Valoración De Lactosueros De Quesería Para Su Empleo Como Biopesticida
Reducir Las Emisiones De Co2 En El Sector Del Vino, Una Apuesta Por El Medio Ambiente Y Por La Competitividad
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
Electronic Nose Based On Independent Component Analysis Combined With Partial Least Squares And Artificial Neural Networks For Wine Prediction
Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico
Electronic Nose Based On Independent Component Analysis Combined With Partial Least Squares And Artificial Neural Networks For Wine Prediction
Wireless Sensor Network For Indoor Air Quality Monitoring
Electronic Nose Based On Independent Component Analysis Combined With Partial Least Squares And Artificial Neural Networks For Wine Prediction
Wireless Sensor Network For Indoor Air Quality Monitoring
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
Wireless Sensor Network For Indoor Air Quality Monitoring
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
Monitoring The Aging Of Beers Using A Bioelectronic Tongue
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
Monitoring The Aging Of Beers Using A Bioelectronic Tongue
Classification Of Non-Alcoholic Beer Based On Aftertaste Sensory Evaluation By Chemometric Tools
Monitoring The Aging Of Beers Using A Bioelectronic Tongue
Classification Of Non-Alcoholic Beer Based On Aftertaste Sensory Evaluation By Chemometric Tools
Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage
Classification Of Non-Alcoholic Beer Based On Aftertaste Sensory Evaluation By Chemometric Tools
Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage
Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr
Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage
Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
Associations Of Yeasts With Spotted-Wing Drosophila (Drosophila Suzukii; Diptera: Drosophilidae) In Cherries And Raspberries
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
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
Detección Y Reconocimiento De Aromas Mediante Nariz Electrónica Y Panel De Usuarios
Development Of Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-Producing Molds In Foods
Detección Y Reconocimiento De Aromas Mediante Nariz Electrónica Y Panel De Usuarios
Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes
Detección Y Reconocimiento De Aromas Mediante Nariz Electrónica Y Panel De Usuarios
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.
Analysis Of Doppler Effect On The Pulse Compression Of Different Codes Emitted By An Ultrasonic Lps
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Analysis Of Doppler Effect On The Pulse Compression Of Different Codes Emitted By An Ultrasonic Lps
Estudio Del Papel Antioxidante Del Pimentón De La Vera
Analysis Of Doppler Effect On The Pulse Compression Of Different Codes Emitted By An Ultrasonic Lps
Estudio Del Papel Antioxidante Del Pimentón De La Vera
Detection Of Acetic Acid In Wine By Means Of An Electronic Nose
Estudio Del Papel Antioxidante Del Pimentón De La Vera
Detection Of Acetic Acid In Wine By Means Of An Electronic Nose
Aging Fingerprint Characterization Of Beer Using Electronic Nose
Detection Of Acetic Acid In Wine By Means Of An Electronic Nose
Aging Fingerprint Characterization Of Beer Using Electronic Nose
Potential Application Of Electronic Nose Technology In Brewery
Aging Fingerprint Characterization Of Beer Using Electronic Nose
Potential Application Of Electronic Nose Technology In Brewery
Nitrogen And Protein Content Analysis Of Human Milk, Diurnality Vs Nocturnality
Potential Application Of Electronic Nose Technology In Brewery
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
Nariz Electrónica Para El Control De Contaminantes En Aguas Residuales
Clostridium
Nariz Electrónica Para El Control De Contaminantes En Aguas Residuales
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Nariz Electrónica Para El Control De Contaminantes En Aguas Residuales
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Odour Discrimination From Wastewater Treatment Plants With A Portable Electronic Nose
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Odour Discrimination From Wastewater Treatment Plants With A Portable Electronic Nose
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
Odour Discrimination From Wastewater Treatment Plants With A Portable Electronic Nose
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
Threshold Detection Of Aromatic Compounds In Wine With An Electronic Nose And A Human Sensory Panel
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
Threshold Detection Of Aromatic Compounds In Wine With An Electronic Nose And A Human Sensory Panel
Effect Of The Commercial Ripening Stage And Postharvest Storage On Microbial And Aroma Changes Of 'ambrunés' Sweet Cherries
Threshold Detection Of Aromatic Compounds In Wine With An Electronic Nose And A Human Sensory Panel
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
Wine Classification With Gas Sensors Combined With Independent Component Analysis And Neural Networks
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Wine Classification With Gas Sensors Combined With Independent Component Analysis And Neural Networks
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Wine Classification With Gas Sensors Combined With Independent Component Analysis And Neural Networks
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products
Evaluation Of Wine Aromatic Compounds By A Sensory Human Panel And An Electronic Nose
Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products
Evaluation Of Wine Aromatic Compounds By A Sensory Human Panel And An Electronic Nose
Electronic Nose For Measuring Wine Evolution In Wine Cellars
Evaluation Of Wine Aromatic Compounds By A Sensory Human Panel And An Electronic Nose
Electronic Nose For Measuring Wine Evolution In Wine Cellars
Threshold Detection Of Aromatic Compounds In Wine With An Electronic Nose And A Human Sensory Panel
Electronic Nose For Measuring Wine Evolution In Wine Cellars
Threshold Detection Of Aromatic Compounds In Wine With An Electronic Nose And A Human Sensory Panel
Physiologic Responses And Gene Diversity Indicate Olive Alternative Oxidase As A Potential Source For Markers Involved In Efficient Adventitious Root Induction
Threshold Detection Of Aromatic Compounds In Wine With An Electronic Nose And A Human Sensory Panel
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)
Valoracion A Medio Plazo De La Intervención En Fase I De Prevención Y Rehabilitación Cardíaca En Pacientes Isquémicos Obesos
Optimización De Un Protocolo Para La Identificación De Variedades De Cereza Mediante El Análisis De Perfiles Proteicos Por Electroforesis Capilar En Zona (Ecz)
Valoracion A Medio Plazo De La Intervención En Fase I De Prevención Y Rehabilitación Cardíaca En Pacientes Isquémicos Obesos
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
Valoracion A Medio Plazo De La Intervención En Fase I De Prevención Y Rehabilitación Cardíaca En Pacientes Isquémicos Obesos
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
Enrichment Sampling Methods For Wine Discrimination With Gas Sensors
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Enrichment Sampling Methods For Wine Discrimination With Gas Sensors
Electronic Nose For Wine Ageing Detection
Enrichment Sampling Methods For Wine Discrimination With Gas Sensors
Electronic Nose For Wine Ageing Detection
Portable E-Nose To Classify Different Kinds Of Wine
Electronic Nose For Wine Ageing Detection
Portable E-Nose To Classify Different Kinds Of Wine
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Portable E-Nose To Classify Different Kinds Of Wine
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
Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers
Evaluación Técnico - Económica Del Sistema De Beneficio Tradicional, Sistema De Beneficio Ecológico (Becolsub) Y Un Modelo De Tolva Sifón Para Café Coffea Arábica L.
Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers
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
Discrimination Of Volatile Compounds Through An Electronic Nose Based On Zno Saw Sensors
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
Discrimination Of Volatile Compounds Through An Electronic Nose Based On Zno Saw Sensors
Correlating E-Nose Responses To Wine Sensorial Descriptors And Gas Chromatography-Mass Spectrometry Profiles Using Partial Least Squares Regression Analysis
Discrimination Of Volatile Compounds Through An Electronic Nose Based On Zno Saw Sensors
Correlating E-Nose Responses To Wine Sensorial Descriptors And Gas Chromatography-Mass Spectrometry Profiles Using Partial Least Squares Regression Analysis
Comparative Study Of Sampling Systems Combined With Gas Sensors For Wine Discrimination
Correlating E-Nose Responses To Wine Sensorial Descriptors And Gas Chromatography-Mass Spectrometry Profiles Using Partial Least Squares Regression Analysis
Comparative Study Of Sampling Systems Combined With Gas Sensors For Wine Discrimination
Novel Selective Sensors Based On Carbon Nanotube Films For Hydrogen Detection
Comparative Study Of Sampling Systems Combined With Gas Sensors For Wine Discrimination
Novel Selective Sensors Based On Carbon Nanotube Films For Hydrogen Detection
Modelling And Simulation Of Advanced Power Generators
Novel Selective Sensors Based On Carbon Nanotube Films For Hydrogen Detection
Modelling And Simulation Of Advanced Power Generators
Calidad De La Carne De Caza
Modelling And Simulation Of Advanced Power Generators
Calidad De La Carne De Caza
Nariz Electrónica Para El Control De Calidad De Vinos
Calidad De La Carne De Caza
Nariz Electrónica Para El Control De Calidad De Vinos
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Nariz Electrónica Para El Control De Calidad De Vinos
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Wine Classification With A Zinc Oxide Saw Sensor Array
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Wine Classification With A Zinc Oxide Saw Sensor Array
Differentiation Of Red Wines Using An Electronic Nose Based On Surface Acoustic Wave Devices
Wine Classification With A Zinc Oxide Saw Sensor Array
Differentiation Of Red Wines Using An Electronic Nose Based On Surface Acoustic Wave Devices
Identification Of Typical Wine Aromas By Means Of An Electronic Nose
Differentiation Of Red Wines Using An Electronic Nose Based On Surface Acoustic Wave Devices
Identification Of Typical Wine Aromas By Means Of An Electronic Nose
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Identification Of Typical Wine Aromas By Means Of An Electronic Nose
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Modeling And Simulation Of Vehicle Movements In Ship Critical Zones
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Modeling And Simulation Of Vehicle Movements In Ship Critical Zones
Grupos Microbianos Implicados En La Cala Del Jamón Ibérico.
Modeling And Simulation Of Vehicle Movements In Ship Critical Zones
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
Adsorption Induced Differential Surface Stress Versus Adsorption Induced Resonance Frequency Change. A Comparison
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Adsorption Induced Differential Surface Stress Versus Adsorption Induced Resonance Frequency Change. A Comparison
Comparison Among Several Fiber Coating For A Solid Phase Microextraction (Spme) Based Electronic Nose Applied To Wine Discrimination
Adsorption Induced Differential Surface Stress Versus Adsorption Induced Resonance Frequency Change. A Comparison
Comparison Among Several Fiber Coating For A Solid Phase Microextraction (Spme) Based Electronic Nose Applied To Wine Discrimination
Identification Of Typical Aromas Of Red Wines With Thin Film Sensors Combined With Pattern Recognition Techniques
Comparison Among Several Fiber Coating For A Solid Phase Microextraction (Spme) Based Electronic Nose Applied To Wine Discrimination
Identification Of Typical Aromas Of Red Wines With Thin Film Sensors Combined With Pattern Recognition Techniques
Classification Of White Wine Aromas With An Electronic Nose
Identification Of Typical Aromas Of Red Wines With Thin Film Sensors Combined With Pattern Recognition Techniques
Classification Of White Wine Aromas With An Electronic Nose
Saw Sensor Array For Wine Discrimination
Classification Of White Wine Aromas With An Electronic Nose
Saw Sensor Array For Wine Discrimination
Sprayed Carbon Nanotube Thin Films As Hydrogen Sensors
Saw Sensor Array For Wine Discrimination
Sprayed Carbon Nanotube Thin Films As Hydrogen Sensors
Influence Of A Test Preservative On Sponge Cakes Under Different Storage Conditions
Sprayed Carbon Nanotube Thin Films As Hydrogen Sensors
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
Interés Del Control De Los Mohos En El Jamón Curado
Relationship Between Consumer Food Safety Knowledge And Reported Behavior Among Students From Health Sciences In One Region Of Spain
Interés Del Control De Los Mohos En El Jamón Curado
Selección Y Caracterización De Cepas De Bacterias Ácido Lácticas Para Su Utilización Como Cultivos Iniciadores En La Elaboración De Embutidos De Cerdo Ibérico
Interés Del Control De Los Mohos En El Jamón Curado
Selección Y Caracterización De Cepas De Bacterias Ácido Lácticas Para Su Utilización Como Cultivos Iniciadores En La Elaboración De Embutidos De Cerdo Ibérico
Discrimination Of Different Aromatic Compounds In Water, Ethanol And Wine With A Thin Film Sensor Array
Selección Y Caracterización De Cepas De Bacterias Ácido Lácticas Para Su Utilización Como Cultivos Iniciadores En La Elaboración De Embutidos De Cerdo Ibérico
Discrimination Of Different Aromatic Compounds In Water, Ethanol And Wine With A Thin Film Sensor Array
A Comparative Study Of Sensor Array And Gc-Ms: Application To Madrid Wines Characterization
Discrimination Of Different Aromatic Compounds In Water, Ethanol And Wine With A Thin Film Sensor Array
A Comparative Study Of Sensor Array And Gc-Ms: Application To Madrid Wines Characterization
Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham
A Comparative Study Of Sensor Array And Gc-Ms: Application To Madrid Wines Characterization
Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham
Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures
Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham
Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures
Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr
Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures
Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr
Identification Of Typical Wine Aromas By Means Of An Electronic Nose
Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr
Identification Of Typical Wine Aromas By Means Of An Electronic Nose
Comparison Between An Electronic Nose And A Human Sensory Panel For Wine Compound Detection
Identification Of Typical Wine Aromas By Means Of An Electronic Nose
Comparison Between An Electronic Nose And A Human Sensory Panel For Wine Compound Detection
Radiation Effects On Cmos R/2r Ladder Digital-To-Analog Converters
Comparison Between An Electronic Nose And A Human Sensory Panel For Wine Compound Detection
Radiation Effects On Cmos R/2r Ladder Digital-To-Analog Converters
Modelo De La Atenuación De Luz En Una Fibra Óptica Como Consecuencia De La Absorción De Hidrogeno
Radiation Effects On Cmos R/2r Ladder Digital-To-Analog Converters
Modelo De La Atenuación De Luz En Una Fibra Óptica Como Consecuencia De La Absorción De Hidrogeno
Técnicas De Reconocimiento De Patrones Para Un Sistema Olfativo Artificial
Modelo De La Atenuación De Luz En Una Fibra Óptica Como Consecuencia De La Absorción De Hidrogeno
Técnicas De Reconocimiento De Patrones Para Un Sistema Olfativo Artificial
Identificación De Aromas En Vinos Blancos Y Tintos Mediante Sensores De Estado Sólido
Técnicas De Reconocimiento De Patrones Para Un Sistema Olfativo Artificial
Identificación De Aromas En Vinos Blancos Y Tintos Mediante Sensores De Estado Sólido
Comparative Study Of The Pigment Content Of Different Crop Cycle Tomato Varieties For Industry
Identificación De Aromas En Vinos Blancos Y Tintos Mediante Sensores De Estado Sólido
Comparative Study Of The Pigment Content Of Different Crop Cycle Tomato Varieties For Industry
Identificación De Compuestos Aromáticos Del Vino Mediante Nariz Electrónica
Comparative Study Of The Pigment Content Of Different Crop Cycle Tomato Varieties For Industry
Identificación De Compuestos Aromáticos Del Vino Mediante Nariz Electrónica
Sistema De Nariz Electrónica Para El Análisis De La Evolución Del Vino Controlada Por Pc
Identificación De Compuestos Aromáticos Del Vino Mediante Nariz Electrónica
Sistema De Nariz Electrónica Para El Análisis De La Evolución Del Vino Controlada Por Pc
Degradation Of Instrumentation Amplifiers Due To The Nonionizing Energy Loss Damage
Sistema De Nariz Electrónica Para El Análisis De La Evolución Del Vino Controlada Por Pc
Degradation Of Instrumentation Amplifiers Due To The Nonionizing Energy Loss Damage
Effect Of Processing Of Tomato Paste On The Pigment Content
Degradation Of Instrumentation Amplifiers Due To The Nonionizing Energy Loss Damage
Effect Of Processing Of Tomato Paste On The Pigment Content
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins
Effect Of Processing Of Tomato Paste On The Pigment Content
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds 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
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds 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
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces 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
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins
Radiation Effects On Cmos R/2r Ladder Digital-To-Analog Converters
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins
Radiation Effects On Cmos R/2r Ladder Digital-To-Analog Converters
Banco De Sensores Para Un Laboratorio De Alumnos
Radiation Effects On Cmos R/2r Ladder Digital-To-Analog Converters
Banco De Sensores Para Un Laboratorio De Alumnos
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Banco De Sensores Para Un Laboratorio De Alumnos
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Instrumentation System For Test Of Electronic Components Subjected To Neutron Radiation
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Instrumentation System For Test Of Electronic Components Subjected To Neutron Radiation
Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores
Instrumentation System For Test Of Electronic Components Subjected To Neutron Radiation
Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores
El Sacrificio Del Cerdo Ibérico. Manejo Ante Y Post-Mortem. Obtención Y Perfilado Del Perfil
Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores
El Sacrificio Del Cerdo Ibérico. Manejo Ante Y Post-Mortem. Obtención Y Perfilado Del Perfil
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
El Sacrificio Del Cerdo Ibérico. Manejo Ante Y Post-Mortem. Obtención Y Perfilado Del Perfil
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
Measurement Of Velocities In Noisy Environments With A Microwave Doppler-Effect Radar
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
Measurement Of Velocities In Noisy Environments With A Microwave Doppler-Effect Radar
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods
Measurement Of Velocities In Noisy Environments With A Microwave Doppler-Effect Radar
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.
Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods.
Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
Valoración De La Importancia De Realizar El Desayuno Y/o Almuerzo En El Balance Nutricional Del Adolescente. Estudio Navalcarnero (Madrid)
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
Valoración De La Importancia De Realizar El Desayuno Y/o Almuerzo En El Balance Nutricional Del Adolescente. Estudio Navalcarnero (Madrid)
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
Valoración De La Importancia De Realizar El Desayuno Y/o Almuerzo En El Balance Nutricional Del Adolescente. Estudio Navalcarnero (Madrid)
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
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
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
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commmercial Croquettes
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
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.
La Psicología Social En La Donación Y Trasplante De Órganos: (Análisis De Las Actitudes De La Población)
Comparison Of Petrifilm Method To Conventional Methods For Enumerating Aerobic Bacteria, Coliforms, Escherichia Coli And Yeasts And Molds In Foods.
La Psicología Social En La Donación Y Trasplante De Órganos: (Análisis De Las Actitudes De La Población)
E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum
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