PUBLICACIÓN

Mycobiota composition through the ripening of artisanal soft cheeses ‘Torta del Casar’ and ‘Queso de la Serena’ monitored by high-throughput sequencing

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Almudena V. Merchán, Ángel Carlos Román, Santiago Ruiz-Moyano, María Vázquez-Hernández, Catalina M. Cabañas, María José Benito

2025 Applied Food Research

CITAS

0

DOI

10.1016/j.afres.2025.100711

EID

2-s2.0-85215362859

EISSN

2772-5022

AUTORES DE LA UEX

María José Benito Bernáldez
Ángel Carlos Román García
Santiago Ruiz-Moyano Seco De Herrera
Almudena Vázquez Merchán

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Mycobiota Composition Through The Ripening Of Artisanal Soft Cheeses ‘torta Del Casar’ And ‘queso De La Serena’ Monitored By High-Throughput Sequencing
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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
The Aryl Hydrocarbon Receptor In The Crossroad Of Signalling Networks With Therapeutic Value
Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium
The Aryl Hydrocarbon Receptor In The Crossroad Of Signalling Networks With Therapeutic Value
Histone H4 Acetylation Regulates Behavioral Inter-Individual Variability In Zebrafish
The Aryl Hydrocarbon Receptor In The Crossroad Of Signalling Networks With Therapeutic Value
Histone H4 Acetylation Regulates Behavioral Inter-Individual Variability In Zebrafish
Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis
Histone H4 Acetylation Regulates Behavioral Inter-Individual Variability In Zebrafish
Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis
Centriole Planar Polarity Assessment In Drosophila Wings
Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis
Centriole Planar Polarity Assessment In Drosophila Wings
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
Centriole Planar Polarity Assessment In Drosophila Wings
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
Clostridium
Application Of Microperforated Films To Maintain Quality Traits Of ‘13s-3-13’ Sweet Cherries
Clostridium
Vitamin Fortification Of Fluid Milk
Clostridium
Vitamin Fortification Of Fluid Milk
The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors
Vitamin Fortification Of Fluid Milk
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
Yeast Community In Traditional Portuguese Serpa Cheese By Culture-Dependent And -Independent Dna Approaches
Combined Effect Of Antagonistic Yeast And Modified Atmosphere To Control Penicillium Expansum Infection In Sweet Cherries Cv. Ambrunés
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
Influence Of Ripening Stage On Bioactive Compounds And Antioxidant Activity In Nine Fig (Ficus Carica L.) Varieties Grown In Extremadura, Spain
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
Influence Of Ripening Stage On Bioactive Compounds And Antioxidant Activity In Nine Fig (Ficus Carica L.) Varieties 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 Ripening Stage On Bioactive Compounds And Antioxidant Activity In Nine Fig (Ficus Carica L.) Varieties 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
Toward A Molecular Profile Of Self-Representation
Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages
Toward A Molecular Profile Of Self-Representation
Alu Retrotransposons Promote Differentiation Of Human Carcinoma Cells Through The Aryl Hydrocarbon Receptor
Toward A Molecular Profile Of Self-Representation
Alu Retrotransposons Promote Differentiation Of Human Carcinoma Cells Through The Aryl Hydrocarbon Receptor
Rna-Seq Analysis To Measure The Expression Of Sine Retroelements
Alu Retrotransposons Promote Differentiation Of Human Carcinoma Cells Through The Aryl Hydrocarbon Receptor
Rna-Seq Analysis To Measure The Expression Of Sine Retroelements
Potential Antimicrobial And Antiproliferative Activities Of Autochthonous Starter Cultures And Protease Epg222 In Dry-Fermented Sausages
Rna-Seq Analysis To Measure The Expression Of Sine Retroelements
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
Synergism Of Defatted Soybean Meal Extract And Modified Atmosphere Packaging To Preserve The Quality Of Figs (Ficus Carica L.)
Characterisation Of The Vegetable Rennets Used For 'torta Del Casar' Cheesemaking By A Protein Profile Method
Synergism Of Defatted Soybean Meal Extract And Modified Atmosphere Packaging To Preserve The Quality Of Figs (Ficus Carica L.)
Positioning Of Centrioles Is A Conserved Readout Of Frizzled Planar Cell Polarity Signalling
Synergism Of Defatted Soybean Meal Extract And Modified Atmosphere Packaging To Preserve The Quality Of Figs (Ficus Carica L.)
Positioning Of Centrioles Is A Conserved Readout Of Frizzled Planar Cell Polarity Signalling
Activity/inactivity Circadian Rhythm Shows High Similarities Between Young Obesity-Induced Rats And Old Rats
Positioning Of Centrioles Is A Conserved Readout Of Frizzled Planar Cell Polarity Signalling
Activity/inactivity Circadian Rhythm Shows High Similarities Between Young Obesity-Induced Rats And Old Rats
A Novel Gene Cluster Allows Preferential Utilization Of Fucosylated Milk Oligosaccharides In Bifidobacterium Longum Subsp. Longum Sc596
Activity/inactivity Circadian Rhythm Shows High Similarities Between Young Obesity-Induced Rats And Old Rats
A Novel Gene Cluster Allows Preferential Utilization Of Fucosylated Milk Oligosaccharides In Bifidobacterium Longum Subsp. Longum Sc596
Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases
A Novel Gene Cluster Allows Preferential Utilization Of Fucosylated Milk Oligosaccharides In Bifidobacterium Longum Subsp. Longum Sc596
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
Coordination Of M6a Mrna Methylation And Gene Transcription By Zfp217 Regulates Pluripotency And Reprogramming
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Coordination Of M6a Mrna Methylation And Gene Transcription By Zfp217 Regulates Pluripotency And Reprogramming
Bmi1 Regulates Murine Intestinal Stem Cell Proliferation And Self-Renewal Downstream Of Notch
Coordination Of M6a Mrna Methylation And Gene Transcription By Zfp217 Regulates Pluripotency And Reprogramming
Bmi1 Regulates Murine Intestinal Stem Cell Proliferation And Self-Renewal Downstream Of Notch
Myeloid Dysregulation In A Human Induced Pluripotent Stem Cell Model Of Ptpn11-Associated Juvenile Myelomonocytic Leukemia
Bmi1 Regulates Murine Intestinal Stem Cell Proliferation And Self-Renewal Downstream Of Notch
Myeloid Dysregulation In A Human Induced Pluripotent Stem Cell Model Of Ptpn11-Associated Juvenile Myelomonocytic Leukemia
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Myeloid Dysregulation In A Human Induced Pluripotent Stem Cell Model Of Ptpn11-Associated Juvenile Myelomonocytic Leukemia
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
The Clathrin Adaptor Ap-1 Complex And Arf1 Regulate Planar Cell Polarity In Vivo
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
The Clathrin Adaptor Ap-1 Complex And Arf1 Regulate Planar Cell Polarity In Vivo
Erratum: Comparative Transcriptomics Reveals Key Differences In The Response To Milk Oligosaccharides Of Infant Gut-Associated Bifidobacteria (Scientific Reports (2015) 5 (135517) (Doi:10.1038/srep13517))
The Clathrin Adaptor Ap-1 Complex And Arf1 Regulate Planar Cell Polarity In Vivo
Erratum: Comparative Transcriptomics Reveals Key Differences In The Response To Milk Oligosaccharides Of Infant Gut-Associated Bifidobacteria (Scientific Reports (2015) 5 (135517) (Doi:10.1038/srep13517))
Comparative Transcriptomics Reveals Key Differences In The Response To Milk Oligosaccharides Of Infant Gut-Associated Bifidobacteria
Erratum: Comparative Transcriptomics Reveals Key Differences In The Response To Milk Oligosaccharides Of Infant Gut-Associated Bifidobacteria (Scientific Reports (2015) 5 (135517) (Doi:10.1038/srep13517))
Comparative Transcriptomics Reveals Key Differences In The Response To Milk Oligosaccharides Of Infant Gut-Associated Bifidobacteria
Effect Of Phenolic Aqueous Extracts Obtained From Soy Flour And Microperforated Films On Fungal Resistance Of 'ambrunés' Sweet Cherries During Postharvest Storage
Comparative Transcriptomics Reveals Key Differences In The Response To Milk Oligosaccharides Of Infant Gut-Associated Bifidobacteria
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)
Características Fisicoquímicas Y Funcionales De Brevas De Los Cultivares ‘san Antonio’, ‘tiberio’ Y ‘banane’
Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)
Características Fisicoquímicas Y Funcionales De Brevas De Los Cultivares ‘san Antonio’, ‘tiberio’ Y ‘banane’
Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese
Características Fisicoquímicas Y Funcionales De Brevas De Los Cultivares ‘san Antonio’, ‘tiberio’ Y ‘banane’
Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese
Clostridium (C. Botulinum And C. Perfringens)
Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese
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
Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)
Clostridium (C. Botulinum And C. Perfringens)
Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)
Clostridium (C. Botulinum And C. Perfringens)
Bacterial Communities Of The Traditional Raw Ewe's Milk Cheese Torta Del Casar Made Without The Addition Of A Starter
Clostridium (C. Botulinum And C. Perfringens)
Bacterial Communities Of The Traditional Raw Ewe's Milk Cheese Torta Del Casar Made Without The Addition Of A Starter
The First Mecp2-Null Zebrafish Model Shows Altered Motor Behaviors
Bacterial Communities Of The Traditional Raw Ewe's Milk Cheese Torta Del Casar Made Without The Addition Of A Starter
The First Mecp2-Null Zebrafish Model Shows Altered Motor Behaviors
Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese
The First Mecp2-Null Zebrafish Model Shows Altered Motor Behaviors
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
Wg And Wnt4 Provide Long-Range Directional Input To Planar Cell Polarity Orientation In Drosophila
Authentication Of 'cereza Del Jerte' Cherry Cultivars Using Real Time Pcr
Wg And Wnt4 Provide Long-Range Directional Input To Planar Cell Polarity Orientation In Drosophila
Variation In Consumption Of Human Milk Oligosaccharides By Infant Gut-Associated Strains Of Bifidobacterium Breve
Wg And Wnt4 Provide Long-Range Directional Input To Planar Cell Polarity Orientation In Drosophila
Variation In Consumption Of Human Milk Oligosaccharides By Infant Gut-Associated Strains Of Bifidobacterium Breve
Utilization Of Galactooligosaccharides By Bifidobacterium Longum Subsp. Infantis Isolates
Variation In Consumption Of Human Milk Oligosaccharides By Infant Gut-Associated Strains Of Bifidobacterium Breve
Utilization Of Galactooligosaccharides By Bifidobacterium Longum Subsp. Infantis Isolates
Use Of Bifidobacterial Specific Terminal Restriction Fragment Length Polymorphisms To Complement Next Generation Sequence Profiling Of Infant Gut Communities
Utilization Of Galactooligosaccharides By Bifidobacterium Longum Subsp. Infantis Isolates
Use Of Bifidobacterial Specific Terminal Restriction Fragment Length Polymorphisms To Complement Next Generation Sequence Profiling Of Infant Gut Communities
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Use Of Bifidobacterial Specific Terminal Restriction Fragment Length Polymorphisms To Complement Next Generation Sequence Profiling Of Infant Gut Communities
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
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
Efecto De La Aplicación De Bacterias Acido Lácticas Potencialmente Probióticas En Las Propiedades Sensoriales De Embutidos Crudos Curados Ibéricos
Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures
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
Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico
Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries
Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
Basolateral Sorting Of The Coxsackie And Adenovirus Receptor Through Interaction Of A Canonical Yxxφ Motif With The Clathrin Adaptors Ap-1a And Ap-1b
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
Basolateral Sorting Of The Coxsackie And Adenovirus Receptor Through Interaction Of A Canonical Yxxφ Motif With The Clathrin Adaptors Ap-1a And Ap-1b
Endo-Β-N-Acetylglucosaminidases From Infant Gut-Associated Bifidobacteria Release Complex N-Glycans From Human Milk Glycoproteins
Basolateral Sorting Of The Coxsackie And Adenovirus Receptor Through Interaction Of A Canonical Yxxφ Motif With The Clathrin Adaptors Ap-1a And Ap-1b
Endo-Β-N-Acetylglucosaminidases From Infant Gut-Associated Bifidobacteria Release Complex N-Glycans From Human Milk Glycoproteins
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Endo-Β-N-Acetylglucosaminidases From Infant Gut-Associated Bifidobacteria Release Complex N-Glycans From Human Milk Glycoproteins
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Release And Utilization Of N-Acetyl-D-Glucosamine From Human Milk Oligosaccharides By Bifidobacterium Longum Subsp. Infantis
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Release And Utilization Of N-Acetyl-D-Glucosamine From Human Milk Oligosaccharides By Bifidobacterium Longum Subsp. Infantis
Rapid Discrimination Of Bifidobacterium Animalis Subspecies By Matrix-Assisted Laser Desorption Ionization-Time Of Flight Mass Spectrometry
Release And Utilization Of N-Acetyl-D-Glucosamine From Human Milk Oligosaccharides By Bifidobacterium Longum Subsp. Infantis
Rapid Discrimination Of Bifidobacterium Animalis Subspecies By Matrix-Assisted Laser Desorption Ionization-Time Of Flight Mass Spectrometry
Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes
Rapid Discrimination Of Bifidobacterium Animalis Subspecies By Matrix-Assisted Laser Desorption Ionization-Time Of Flight Mass Spectrometry
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
Dioxin Receptor And Slug Transcription Factors Regulate The Insulator Activity Of B1 Sine Retrotransposons Via An Rna Polymerase Switch
Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage
Dioxin Receptor And Slug Transcription Factors Regulate The Insulator Activity Of B1 Sine Retrotransposons Via An Rna Polymerase Switch
The Ahr Regulates Cell Adhesion And Migration By Interacting With Oncogene And Growth Factor-Dependent Signaling
Dioxin Receptor And Slug Transcription Factors Regulate The Insulator Activity Of B1 Sine Retrotransposons Via An Rna Polymerase Switch
The Ahr Regulates Cell Adhesion And Migration By Interacting With Oncogene And Growth Factor-Dependent Signaling
Transcriptional Factor Aryl Hydrocarbon Receptor (Ahr) Controls Cardiovascular And Respiratory Functions By Regulating The Expression Of The Vav3 Proto-Oncogene
The Ahr Regulates Cell Adhesion And Migration By Interacting With Oncogene And Growth Factor-Dependent Signaling
Transcriptional Factor Aryl Hydrocarbon Receptor (Ahr) Controls Cardiovascular And Respiratory Functions By Regulating The Expression Of The Vav3 Proto-Oncogene
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Transcriptional Factor Aryl Hydrocarbon Receptor (Ahr) Controls Cardiovascular And Respiratory Functions By Regulating The Expression Of The Vav3 Proto-Oncogene
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
Clostridium
Clostridium
Clostridium
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Clostridium
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
Characterization Of The Novel Antifungal Protein Pgafp And The Encoding Gene Of Penicillium Chrysogenum
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
Characterization Of The Novel Antifungal Protein Pgafp And The Encoding Gene Of Penicillium Chrysogenum
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
Characterization Of The Novel Antifungal Protein Pgafp And The Encoding Gene Of Penicillium Chrysogenum
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
Characterization Of The Novel Antifungal Chitosanase Pgchp And The Encoding Gene From Penicillium Chrysogenum
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
Characterization Of The Novel Antifungal Chitosanase Pgchp And The Encoding Gene From Penicillium Chrysogenum
Association Of Fto Gene Polymorphisms And Morbid Obesity In The Population Of Extremadura (Spain)
Characterization Of The Novel Antifungal Chitosanase Pgchp And The Encoding Gene From Penicillium Chrysogenum
Association Of Fto Gene Polymorphisms And Morbid Obesity In The Population Of Extremadura (Spain)
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Association Of Fto Gene Polymorphisms And Morbid Obesity In The Population Of Extremadura (Spain)
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
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
Dioxin Receptor Deficiency Impairs Angiogenesis By A Mechanism Involving Vegf-A Depletion In The Endothelium And Transforming Growth Factor-Β Overexpression In The Stroma
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Dioxin Receptor Deficiency Impairs Angiogenesis By A Mechanism Involving Vegf-A Depletion In The Endothelium And Transforming Growth Factor-Β Overexpression In The Stroma
The Dioxin Receptor Regulates The Constitutive Expression Of The Vav3 Proto-Oncogene And Modulates Cell Shape And Adhesion
Dioxin Receptor Deficiency Impairs Angiogenesis By A Mechanism Involving Vegf-A Depletion In The Endothelium And Transforming Growth Factor-Β Overexpression In The Stroma
The Dioxin Receptor Regulates The Constitutive Expression Of The Vav3 Proto-Oncogene And Modulates Cell Shape And Adhesion
Control De Calidad Del Cardo Silvestre En La Elaboración De La Torta Del Casar
The Dioxin Receptor Regulates The Constitutive Expression Of The Vav3 Proto-Oncogene And Modulates Cell Shape And Adhesion
Control De Calidad Del Cardo Silvestre En La Elaboración De La Torta Del Casar
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Control De Calidad Del Cardo Silvestre En La Elaboración De La Torta Del Casar
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Loss Of Dioxin-Receptor Expression Accelerates Wound Healing In Vivo By A Mechanism Involving Tgfβ
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Loss Of Dioxin-Receptor Expression Accelerates Wound Healing In Vivo By A Mechanism Involving Tgfβ
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
Loss Of Dioxin-Receptor Expression Accelerates Wound Healing In Vivo By A Mechanism Involving Tgfβ
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
Genome-Wide B1 Retrotransposon Binds The Transcription Factors Dioxin Receptor And Slug And Regulates Gene Expression In Vivo
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
Genome-Wide B1 Retrotransposon Binds The Transcription Factors Dioxin Receptor And Slug And Regulates Gene Expression In Vivo
Contribution Of Culture Media To Oxidative Stress And Its Effect On Human Oocytes
Genome-Wide B1 Retrotransposon Binds The Transcription Factors Dioxin Receptor And Slug And Regulates Gene Expression In Vivo
Contribution Of Culture Media To Oxidative Stress And Its Effect On Human Oocytes
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
Contribution Of Culture Media To Oxidative Stress And Its Effect On Human Oocytes
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
Relatedness Of Medically Important Strains Of Saccharomyces Cerevisiae As Revealed By Phylogenetics And Metabolomics
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Relatedness Of Medically Important Strains Of Saccharomyces Cerevisiae As Revealed By Phylogenetics And Metabolomics
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Relatedness Of Medically Important Strains Of Saccharomyces Cerevisiae As Revealed By Phylogenetics And Metabolomics
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
The 90s Preribosome Is A Multimodular Structure That Is Assembled Through A Hierarchical Mechanism
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
The 90s Preribosome Is A Multimodular Structure That Is Assembled Through A Hierarchical Mechanism
Oxygen-Evolving Extrinsic Proteins (Psbo,p,q,r): Bioinformatic And Functional Analysis
The 90s Preribosome Is A Multimodular Structure That Is Assembled Through A Hierarchical Mechanism
Oxygen-Evolving Extrinsic Proteins (Psbo,p,q,r): Bioinformatic And Functional Analysis
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Oxygen-Evolving Extrinsic Proteins (Psbo,p,q,r): Bioinformatic And Functional Analysis
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Estrategias De Evaluación Continuada Dentro Del Marco Eees De Las Asignaturas Del Área De Nutrición Y Bromatología Impartidas En El Curso Completo De 4ºde La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Estrategias De Evaluación Continuada Dentro Del Marco Eees De Las Asignaturas Del Área De Nutrición Y Bromatología Impartidas En El Curso Completo De 4ºde La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Resultados De La Aplicación De Distintas Metodologías En Las Tutorías Ects En Asignaturas Del Área De Nutrición Y Bromatología De 4º De Ciencia Y Tecnología De Los Alimentos
Estrategias De Evaluación Continuada Dentro Del Marco Eees De Las Asignaturas Del Área De Nutrición Y Bromatología Impartidas En El Curso Completo De 4ºde La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Resultados De La Aplicación De Distintas Metodologías En Las Tutorías Ects En Asignaturas Del Área De Nutrición Y Bromatología De 4º De Ciencia Y Tecnología De Los Alimentos
Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages
Resultados De La Aplicación De Distintas Metodologías En Las Tutorías Ects En Asignaturas Del Área De Nutrición Y Bromatología De 4º De Ciencia Y Tecnología De Los Alimentos
Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages
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
Genetic Characterization And Expression Of The Novel Fungal Protease, Epg222 Active In Dry-Cured Meat Products
Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages
Genetic Characterization And Expression Of The Novel Fungal Protease, Epg222 Active In Dry-Cured Meat Products
Grupos Microbianos Implicados En La Cala Del Jamón Ibérico.
Genetic Characterization And Expression Of The Novel Fungal Protease, Epg222 Active In Dry-Cured Meat Products
Grupos Microbianos Implicados En La Cala Del Jamón Ibérico.
Structure And Evolution Of The Extrinsic Proteins That Stabilize The Oxygen-Evolving Engine
Grupos Microbianos Implicados En La Cala Del Jamón Ibérico.
Structure And Evolution Of The Extrinsic Proteins That Stabilize The Oxygen-Evolving Engine
Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico
Structure And Evolution Of The Extrinsic Proteins That Stabilize The Oxygen-Evolving Engine
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
Identificación De Bacterias Lácticas Aisladas De Embutidos De Cerdo Ibérico Mediante Perfil De Proteínas Intracelulares
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Identificación De Bacterias Lácticas Aisladas De Embutidos De Cerdo Ibérico Mediante Perfil De Proteínas Intracelulares
Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham
Identificación De Bacterias Lácticas Aisladas De Embutidos De Cerdo Ibérico Mediante Perfil De Proteínas Intracelulares
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
Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins
Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures
Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins
Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins
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 The Fungal Extracellular Protease Epg222 On Texture Of Whole Pieces Of Pork Loin
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 The Fungal Extracellular Protease Epg222 On Texture Of Whole Pieces Of Pork Loin
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins
Effect Of The Fungal Extracellular Protease Epg222 On Texture Of Whole Pieces Of Pork Loin
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins
Functional Expression Of Keratinase (Kera) Gene From Bacillus Licheniformis In Pichia Pastoris
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins
Functional Expression Of Keratinase (Kera) Gene From Bacillus Licheniformis In Pichia Pastoris
Purification And Characterization Of An Extracellular Protease From Penicillium Chrysogenum Pg222 Active Against Meat Proteins
Functional Expression Of Keratinase (Kera) Gene From Bacillus Licheniformis In Pichia Pastoris
Purification And Characterization Of An Extracellular Protease From Penicillium Chrysogenum Pg222 Active Against Meat Proteins
Molecular Cloning Of Verrucosidin-Producing Penicillium Polonicum Genes By Differential Screening To Obtain A Dna Probe
Purification And Characterization Of An Extracellular Protease From Penicillium Chrysogenum Pg222 Active Against Meat Proteins
Molecular Cloning Of Verrucosidin-Producing Penicillium Polonicum Genes By Differential Screening To Obtain A Dna Probe
Caracteres De Prolificidad Y Aptitud Materna En Hembras Híbridas Del Cruce Entre Estirpes De Cerdo Ibérico
Molecular Cloning Of Verrucosidin-Producing Penicillium Polonicum Genes By Differential Screening To Obtain A Dna Probe
Caracteres De Prolificidad Y Aptitud Materna En Hembras Híbridas Del Cruce Entre Estirpes De Cerdo Ibérico
Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos
Caracteres De Prolificidad Y Aptitud Materna En Hembras Híbridas Del Cruce Entre Estirpes De Cerdo Ibérico
Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos
Carácteres Productivos Y De Calidad En Cerdos Ibéricos Puros Y Cruzados Con Duroc: Influencia De La Montanera Sobre Su Perfil De Ácidos Grasos
Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos
Carácteres Productivos Y De Calidad En Cerdos Ibéricos Puros Y Cruzados Con Duroc: Influencia De La Montanera Sobre Su Perfil De Ácidos Grasos
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
Carácteres Productivos Y De Calidad En Cerdos Ibéricos Puros Y Cruzados Con Duroc: Influencia De La Montanera Sobre Su Perfil De Ácidos Grasos
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
Utilización Del Alperujo De Aceituna Como Suplemento De La Ración En El Cerdo Ibérico De Primor
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
Utilización Del Alperujo De Aceituna Como Suplemento De La Ración En El Cerdo Ibérico De Primor
Clasificación De Calidades En Función Del Perfil De Ácidos Grasos. Ejercicio Comparativo En 4 Campañas Con Cerdos Ibéricos Cebados En Montaña Pura.
Utilización Del Alperujo De Aceituna Como Suplemento De La Ración En El Cerdo Ibérico De Primor
Clasificación De Calidades En Función Del Perfil De Ácidos Grasos. Ejercicio Comparativo En 4 Campañas Con Cerdos Ibéricos Cebados En Montaña Pura.
Quercetin And Kaempferol From Saffron Petals Alleviated Hydrogen Peroxide-Induced Oxidative Damage In B16 Cells
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