Portal Investigación UEx

Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage

Osmotic Stress As An Adaptation Mechanism Of Ochratoxigenic Moulds In A Dry-Cured Ham Model System

Fermentation Effect On Volatile Evolution Of Plant-Based Dry-Cured Sausages

Osmotic Stress As An Adaptation Mechanism Of Ochratoxigenic Moulds In A Dry-Cured Ham Model System

Fermentation Effect On Volatile Evolution Of Plant-Based Dry-Cured Sausages

Evaluation Of The Effect Of Clove Essential Oil As Antifungal Strategy In “salchichón”-Type Dry-Cured Fermented Sausages

Fermentation Effect On Volatile Evolution Of Plant-Based Dry-Cured Sausages

Evaluation Of The Effect Of Clove Essential Oil As Antifungal Strategy In “salchichón”-Type Dry-Cured Fermented Sausages

Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs

Evaluation Of The Effect Of Clove Essential Oil As Antifungal Strategy In “salchichón”-Type Dry-Cured Fermented Sausages

Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs

Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages

Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs

Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages

Mycotoxins In Meat Products

Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages

Mycotoxins In Meat Products

Pathogen And Spoilage Microorganisms In Meat And Dairy Analogues: Occurrence And Control Strategies

Mycotoxins In Meat Products

Pathogen And Spoilage Microorganisms In Meat And Dairy Analogues: Occurrence And Control Strategies

Debaryomyces Hansenii Alone And In Combination With Plant Extracts Reduce Ochratoxin A In Dry-Cured “chorizo”

Pathogen And Spoilage Microorganisms In Meat And Dairy Analogues: Occurrence And Control Strategies

Debaryomyces Hansenii Alone And In Combination With Plant Extracts Reduce Ochratoxin A In Dry-Cured “chorizo”

Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos: Caracterización Sensorial, Emocional Y Percepción Del Consumidor

Debaryomyces Hansenii Alone And In Combination With Plant Extracts Reduce Ochratoxin A In Dry-Cured “chorizo”

Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos: Caracterización Sensorial, Emocional Y Percepción Del Consumidor

Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei

Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos: Caracterización Sensorial, Emocional Y Percepción Del Consumidor

Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei

Review: Rhizopus Sp. Beyond Tempeh. An Occidental Approach To Mold-Based Fermentations

Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei

Review: Rhizopus Sp. Beyond Tempeh. An Occidental Approach To Mold-Based Fermentations

Supplementation With Lactiplantibacillus Plantarum Cnpc003 And Pilosocereus Gounellei Flour Enhances The Properties Of Goat Cream Cheese

Review: Rhizopus Sp. Beyond Tempeh. An Occidental Approach To Mold-Based Fermentations

Supplementation With Lactiplantibacillus Plantarum Cnpc003 And Pilosocereus Gounellei Flour Enhances The Properties Of Goat Cream Cheese

Physicochemical And Sensory Properties Of Dry-Fermented Sausages As Influenced By The Surface Inoculation With Non-Traditional Molds

Supplementation With Lactiplantibacillus Plantarum Cnpc003 And Pilosocereus Gounellei Flour Enhances The Properties Of Goat Cream Cheese

Physicochemical And Sensory Properties Of Dry-Fermented Sausages As Influenced By The Surface Inoculation With Non-Traditional Molds

Talaromyces Pinophilus Strain Hd25g2 As A Novel Biocontrol Agent Of Fusarium Culmorum, The Causal Agent Of Root And Crown Rot Of Soft Wheat

Physicochemical And Sensory Properties Of Dry-Fermented Sausages As Influenced By The Surface Inoculation With Non-Traditional Molds

Talaromyces Pinophilus Strain Hd25g2 As A Novel Biocontrol Agent Of Fusarium Culmorum, The Causal Agent Of Root And Crown Rot Of Soft Wheat

Design Of A Nitrite-Free Dry-Cured Fermented “salchichón” Process Preventing Growth Of Salmonella, Listeria Monocytogenes, And Staphylococcus Aureus

Talaromyces Pinophilus Strain Hd25g2 As A Novel Biocontrol Agent Of Fusarium Culmorum, The Causal Agent Of Root And Crown Rot Of Soft Wheat

Design Of A Nitrite-Free Dry-Cured Fermented “salchichón” Process Preventing Growth Of Salmonella, Listeria Monocytogenes, And Staphylococcus Aureus

Mechanisms Of Action Of Bioprotective Plant Extracts Against The Ochratoxigenic Penicillium Nordicum In Dry-Cured Sausages

Design Of A Nitrite-Free Dry-Cured Fermented “salchichón” Process Preventing Growth Of Salmonella, Listeria Monocytogenes, And Staphylococcus Aureus

Mechanisms Of Action Of Bioprotective Plant Extracts Against The Ochratoxigenic Penicillium Nordicum In Dry-Cured Sausages

Lactic Acid Bacteria Isolated From Traditional Dry-Cured Fermented Foods With Probiotic Effect: Selection, Mechanisms Of Action And Applications

Mechanisms Of Action Of Bioprotective Plant Extracts Against The Ochratoxigenic Penicillium Nordicum In Dry-Cured Sausages

Lactic Acid Bacteria Isolated From Traditional Dry-Cured Fermented Foods With Probiotic Effect: Selection, Mechanisms Of Action And Applications

Microbial Diversity In Dry-Cured Iberian Ham: An Approach To The Concept Of Microbial Terroir

Lactic Acid Bacteria Isolated From Traditional Dry-Cured Fermented Foods With Probiotic Effect: Selection, Mechanisms Of Action And Applications

Microbial Diversity In Dry-Cured Iberian Ham: An Approach To The Concept Of Microbial Terroir

Unravelling The Effect Of Control Agents On Gnomoniopsis Smithogilvyi On A Chestnut-Based Medium By Proteomics

Microbial Diversity In Dry-Cured Iberian Ham: An Approach To The Concept Of Microbial Terroir

Unravelling The Effect Of Control Agents On Gnomoniopsis Smithogilvyi On A Chestnut-Based Medium By Proteomics

Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence

Unravelling The Effect Of Control Agents On Gnomoniopsis Smithogilvyi On A Chestnut-Based Medium By Proteomics

Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence

Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition And Proteomic Changes In Lacticaseibacillus Paracasei M38

Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence

Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition And Proteomic Changes In Lacticaseibacillus Paracasei M38

Hepatoprotective Mechanisms Of Pomegranate Bioactives On A Murine Models Affected By Nafld As Analysed By Ms-Based Proteomics: The Mitochondria In The Eye Of The Storm

Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition And Proteomic Changes In Lacticaseibacillus Paracasei M38

Hepatoprotective Mechanisms Of Pomegranate Bioactives On A Murine Models Affected By Nafld As Analysed By Ms-Based Proteomics: The Mitochondria In The Eye Of The Storm

Deciphering The Antiochratoxigenic Activity Of Plant Extracts And Debaryomyces Hansenii Against Penicillium Nordicum In A “chorizo”-Based Medium By Proteomic Analysis

Hepatoprotective Mechanisms Of Pomegranate Bioactives On A Murine Models Affected By Nafld As Analysed By Ms-Based Proteomics: The Mitochondria In The Eye Of The Storm

Deciphering The Antiochratoxigenic Activity Of Plant Extracts And Debaryomyces Hansenii Against Penicillium Nordicum In A “chorizo”-Based Medium By Proteomic Analysis

New Perspectives In Proteomics As A Significant Tool To Evaluate Mould Metabolism In Foods

Deciphering The Antiochratoxigenic Activity Of Plant Extracts And Debaryomyces Hansenii Against Penicillium Nordicum In A “chorizo”-Based Medium By Proteomic Analysis

New Perspectives In Proteomics As A Significant Tool To Evaluate Mould Metabolism In Foods

Exploring A Cheese Ripening Process That Hinders Ochratoxin A Production By Penicillium Nordicum And Penicillium Verrucosum

New Perspectives In Proteomics As A Significant Tool To Evaluate Mould Metabolism In Foods

Exploring A Cheese Ripening Process That Hinders Ochratoxin A Production By Penicillium Nordicum And Penicillium Verrucosum

Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog

Exploring A Cheese Ripening Process That Hinders Ochratoxin A Production By Penicillium Nordicum And Penicillium Verrucosum

Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog

Biocontrol Of L. Monocytogenes With Selected Autochthonous Lactic Acid Bacteria In Raw Milk Soft-Ripened Cheese Under Different Water Activity Conditions

Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog

Biocontrol Of L. Monocytogenes With Selected Autochthonous Lactic Acid Bacteria In Raw Milk Soft-Ripened Cheese Under Different Water Activity Conditions

Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat

Biocontrol Of L. Monocytogenes With Selected Autochthonous Lactic Acid Bacteria In Raw Milk Soft-Ripened Cheese Under Different Water Activity Conditions

Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat

Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study

Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat

Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study

Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico

Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study

Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico

Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety

Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico

Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety

Discovering Potential Biomarkers For Ochratoxin A Production By Penicillium Nordicum In Dry-Cured Meat Matrices Through Untargeted Metabolomics

Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety

Discovering Potential Biomarkers For Ochratoxin A Production By Penicillium Nordicum In Dry-Cured Meat Matrices Through Untargeted Metabolomics

Roasted And Unroasted Cocoa Nibs: Bioactive Compounds Analysis And Application In Cereal Bars

Discovering Potential Biomarkers For Ochratoxin A Production By Penicillium Nordicum In Dry-Cured Meat Matrices Through Untargeted Metabolomics

Roasted And Unroasted Cocoa Nibs: Bioactive Compounds Analysis And Application In Cereal Bars

Improving The Physicochemical And Sensory Properties And Volatile Profile Of Goat Ricotta Cream With Limosilactobacillus Mucosae Cnpc007 Supplementation

Roasted And Unroasted Cocoa Nibs: Bioactive Compounds Analysis And Application In Cereal Bars

Improving The Physicochemical And Sensory Properties And Volatile Profile Of Goat Ricotta Cream With Limosilactobacillus Mucosae Cnpc007 Supplementation

Unravelling The Modes Of Action Of Autochthonous Staphylococci Against Aspergillus Westerdijkiae And The Antiochratoxigenic Effect In Dry-Cured Ham

Improving The Physicochemical And Sensory Properties And Volatile Profile Of Goat Ricotta Cream With Limosilactobacillus Mucosae Cnpc007 Supplementation

Unravelling The Modes Of Action Of Autochthonous Staphylococci Against Aspergillus Westerdijkiae And The Antiochratoxigenic Effect In Dry-Cured Ham

Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication

Unravelling The Modes Of Action Of Autochthonous Staphylococci Against Aspergillus Westerdijkiae And The Antiochratoxigenic Effect In Dry-Cured Ham

Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication

Proteomic Analyses Of Bacteroides Ovatus And Bifidobacterium Longum In Xylan Bidirectional Culture Shows Sugar Cross-Feeding Interactions

Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication

Proteomic Analyses Of Bacteroides Ovatus And Bifidobacterium Longum In Xylan Bidirectional Culture Shows Sugar Cross-Feeding Interactions

Deciphering The Underlying Mechanisms Of The Oxidative Perturbations And Impaired Meat Quality In Wooden Breast Myopathy By Label-Free Quantitative Ms-Based Proteomics

Proteomic Analyses Of Bacteroides Ovatus And Bifidobacterium Longum In Xylan Bidirectional Culture Shows Sugar Cross-Feeding Interactions

Deciphering The Underlying Mechanisms Of The Oxidative Perturbations And Impaired Meat Quality In Wooden Breast Myopathy By Label-Free Quantitative Ms-Based Proteomics

Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach

Deciphering The Underlying Mechanisms Of The Oxidative Perturbations And Impaired Meat Quality In Wooden Breast Myopathy By Label-Free Quantitative Ms-Based Proteomics

Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach

Biocontrol Of Pathogen Microorganisms In Ripened Foods Of Animal Origin

Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach

Biocontrol Of Pathogen Microorganisms In Ripened Foods Of Animal Origin

Perspectives On The Probiotic Potential Of Indigenous Moulds And Yeasts In Dry-Fermented Sausages

Biocontrol Of Pathogen Microorganisms In Ripened Foods Of Animal Origin

Perspectives On The Probiotic Potential Of Indigenous Moulds And Yeasts In Dry-Fermented Sausages

Plant Extracts As Biopreservatives Against Penicillium Nordicum In Dry-Cured Sausages

Perspectives On The Probiotic Potential Of Indigenous Moulds And Yeasts In Dry-Fermented Sausages

Plant Extracts As Biopreservatives Against Penicillium Nordicum In Dry-Cured Sausages

Deciphering Staphylococcus Xylosus And Staphylococcus Equorum Mode Of Action Against Penicillium Nordicum In A Dry-Cured Ham Model System

Plant Extracts As Biopreservatives Against Penicillium Nordicum In Dry-Cured Sausages

Deciphering Staphylococcus Xylosus And Staphylococcus Equorum Mode Of Action Against Penicillium Nordicum In A Dry-Cured Ham Model System

Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound

Deciphering Staphylococcus Xylosus And Staphylococcus Equorum Mode Of Action Against Penicillium Nordicum In A Dry-Cured Ham Model System

Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound

Multi-Omics Approach Reveals Prebiotic And Potential Antioxidant Effects Of Essential Oils From The Mediterranean Diet On Cardiometabolic Disorder Using Humanized Gnotobiotic Mice

Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound

Multi-Omics Approach Reveals Prebiotic And Potential Antioxidant Effects Of Essential Oils From The Mediterranean Diet On Cardiometabolic Disorder Using Humanized Gnotobiotic Mice

Rosmarinus Officinalis Reduces The Ochratoxin A Production By Aspergillus Westerdijkiae In A Dry-Cured Fermented Sausage-Based Medium

Multi-Omics Approach Reveals Prebiotic And Potential Antioxidant Effects Of Essential Oils From The Mediterranean Diet On Cardiometabolic Disorder Using Humanized Gnotobiotic Mice

Rosmarinus Officinalis Reduces The Ochratoxin A Production By Aspergillus Westerdijkiae In A Dry-Cured Fermented Sausage-Based Medium

Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness

Rosmarinus Officinalis Reduces The Ochratoxin A Production By Aspergillus Westerdijkiae In A Dry-Cured Fermented Sausage-Based Medium

Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness

Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers

Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness

Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers

Mechanisms Of Antifungal Resistance

Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers

Mechanisms Of Antifungal Resistance

Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne

Mechanisms Of Antifungal Resistance

Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne

Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction

Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne

Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction

Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication

Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction

Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication

Farming System Impacts The Bioactive Compounds, Microbial Diversity, Aroma And Color In Edible Red Mini-Roses (Rosa Chinensis Jacq.)

Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication

Farming System Impacts The Bioactive Compounds, Microbial Diversity, Aroma And Color In Edible Red Mini-Roses (Rosa Chinensis Jacq.)

Quality Of Brazilian Stingless Bee Honeys: Cephalotrigona Capitata/mombucão And Melipona Scutellaris Latrelle/uruçu

Farming System Impacts The Bioactive Compounds, Microbial Diversity, Aroma And Color In Edible Red Mini-Roses (Rosa Chinensis Jacq.)

Quality Of Brazilian Stingless Bee Honeys: Cephalotrigona Capitata/mombucão And Melipona Scutellaris Latrelle/uruçu

Volatilomic Evaluation Of Protein Hydrolysates From Free-Range Chicken Bones Treated With Hot-Pressure Process

Quality Of Brazilian Stingless Bee Honeys: Cephalotrigona Capitata/mombucão And Melipona Scutellaris Latrelle/uruçu

Volatilomic Evaluation Of Protein Hydrolysates From Free-Range Chicken Bones Treated With Hot-Pressure Process

Impact Of Sugar Reduction On Physicochemical And Nutritional Quality Of Yogurt And Sensory Response With Label Stimulation

Volatilomic Evaluation Of Protein Hydrolysates From Free-Range Chicken Bones Treated With Hot-Pressure Process

Impact Of Sugar Reduction On Physicochemical And Nutritional Quality Of Yogurt And Sensory Response With Label Stimulation

Non-Invasive Monitoring Of Potato Drying By Means Of Air-Coupled Ultrasound

Impact Of Sugar Reduction On Physicochemical And Nutritional Quality Of Yogurt And Sensory Response With Label Stimulation

Non-Invasive Monitoring Of Potato Drying By Means Of Air-Coupled Ultrasound

Proteomics As A New-Generation Tool For Studying Moulds Related To Food Safety And Quality

Non-Invasive Monitoring Of Potato Drying By Means Of Air-Coupled Ultrasound

Proteomics As A New-Generation Tool For Studying Moulds Related To Food Safety And Quality

Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products

Proteomics As A New-Generation Tool For Studying Moulds Related To Food Safety And Quality

Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products

Choroidal Thickness And Granulocyte Colony-Stimulating Factor In Tears Improve The Prediction Model For Coronary Artery Disease

Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products

Choroidal Thickness And Granulocyte Colony-Stimulating Factor In Tears Improve The Prediction Model For Coronary Artery Disease

Spectrophotometric Analysis Of Protein Carbonyls

Choroidal Thickness And Granulocyte Colony-Stimulating Factor In Tears Improve The Prediction Model For Coronary Artery Disease

Spectrophotometric Analysis Of Protein Carbonyls

Métodos Dinámicos

Spectrophotometric Analysis Of Protein Carbonyls

Métodos Dinámicos

Dry-Cured Loin Characterization By Ultrasound Physicochemical And Sensory Parameters

Métodos Dinámicos

Dry-Cured Loin Characterization By Ultrasound Physicochemical And Sensory Parameters

Ellagic Acid Triggers The Necrosis Of Differentiated Human Enterocytes Exposed To 3-Nitro-Tyrosine: An Ms-Based Proteomic Study

Dry-Cured Loin Characterization By Ultrasound Physicochemical And Sensory Parameters

Ellagic Acid Triggers The Necrosis Of Differentiated Human Enterocytes Exposed To 3-Nitro-Tyrosine: An Ms-Based Proteomic Study

Ultrasound Parameters Used To Characterize Iberian Fresh Pork Loins Of Different Feeding Systems

Ellagic Acid Triggers The Necrosis Of Differentiated Human Enterocytes Exposed To 3-Nitro-Tyrosine: An Ms-Based Proteomic Study

Ultrasound Parameters Used To Characterize Iberian Fresh Pork Loins Of Different Feeding Systems

Chemical And Volatile Composition, And Microbial Communities In Edible Purple Flowers (Torenia Fournieri F. Lind.) Cultivated In Different Organic Systems

Ultrasound Parameters Used To Characterize Iberian Fresh Pork Loins Of Different Feeding Systems

Chemical And Volatile Composition, And Microbial Communities In Edible Purple Flowers (Torenia Fournieri F. Lind.) Cultivated In Different Organic Systems

Potential Typicality Marker Of Volatile Composition Of Commercial Sparkling Wines From The Caatinga Biome

Chemical And Volatile Composition, And Microbial Communities In Edible Purple Flowers (Torenia Fournieri F. Lind.) Cultivated In Different Organic Systems

Potential Typicality Marker Of Volatile Composition Of Commercial Sparkling Wines From The Caatinga Biome

Effect Of Proteases On Water-Soluble And Fat-Soluble Aroma Precursors Of Goat Visceras Protein Hydrolysate

Potential Typicality Marker Of Volatile Composition Of Commercial Sparkling Wines From The Caatinga Biome

Effect Of Proteases On Water-Soluble And Fat-Soluble Aroma Precursors Of Goat Visceras Protein Hydrolysate

Identification Of Chemical Markers Of Commercial Tropical Red Wine Candidates For The São Francisco Valley Geographical Indication

Effect Of Proteases On Water-Soluble And Fat-Soluble Aroma Precursors Of Goat Visceras Protein Hydrolysate

Identification Of Chemical Markers Of Commercial Tropical Red Wine Candidates For The São Francisco Valley Geographical Indication

Beneficial Effects Of Essential Oils From The Mediterranean Diet On Gut Microbiota And Their Metabolites In Ischemic Heart Disease And Type-2 Diabetes Mellitus

Identification Of Chemical Markers Of Commercial Tropical Red Wine Candidates For The São Francisco Valley Geographical Indication

Beneficial Effects Of Essential Oils From The Mediterranean Diet On Gut Microbiota And Their Metabolites In Ischemic Heart Disease And Type-2 Diabetes Mellitus

Newbie Consumers Try Pizzas In Which Bacon Is Replaced By Tenebrio Molitor L. Larvae: Not As Healthy As Expected And Not As Terrible As They Thought

Beneficial Effects Of Essential Oils From The Mediterranean Diet On Gut Microbiota And Their Metabolites In Ischemic Heart Disease And Type-2 Diabetes Mellitus

Newbie Consumers Try Pizzas In Which Bacon Is Replaced By Tenebrio Molitor L. Larvae: Not As Healthy As Expected And Not As Terrible As They Thought

Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests

Newbie Consumers Try Pizzas In Which Bacon Is Replaced By Tenebrio Molitor L. Larvae: Not As Healthy As Expected And Not As Terrible As They Thought

Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests

Protein Oxidation Marker, Α-Amino Adipic Acid, Impairs Proteome Of Differentiated Human Enterocytes: Underlying Toxicological Mechanisms

Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests

Protein Oxidation Marker, Α-Amino Adipic Acid, Impairs Proteome Of Differentiated Human Enterocytes: Underlying Toxicological Mechanisms

Proteomics Reveal The Protective Effects Of Chlorogenic Acid On Enterococcus Faecium Q233 In A Simulated Pro-Oxidant Colonic Environment

Protein Oxidation Marker, Α-Amino Adipic Acid, Impairs Proteome Of Differentiated Human Enterocytes: Underlying Toxicological Mechanisms

Proteomics Reveal The Protective Effects Of Chlorogenic Acid On Enterococcus Faecium Q233 In A Simulated Pro-Oxidant Colonic Environment

Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach

Proteomics Reveal The Protective Effects Of Chlorogenic Acid On Enterococcus Faecium Q233 In A Simulated Pro-Oxidant Colonic Environment

Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach

New Findings Of Edible Oil Characterization By Ultrasonic Parameters

Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach

New Findings Of Edible Oil Characterization By Ultrasonic Parameters

Alternative Descriptive Methods Answered By Consumers For The Sensory Characterization Of Meat Products: Fundaments And Methods

New Findings Of Edible Oil Characterization By Ultrasonic Parameters

Alternative Descriptive Methods Answered By Consumers For The Sensory Characterization Of Meat Products: Fundaments And Methods

Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics

Alternative Descriptive Methods Answered By Consumers For The Sensory Characterization Of Meat Products: Fundaments And Methods

Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics

Proteomic Evaluation Of The Effect Of Antifungal Agents On Aspergillus Westerdijkiae Ochratoxin A Production In A Dry-Cured Fermented Sausage-Based Medium

Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics

Proteomic Evaluation Of The Effect Of Antifungal Agents On Aspergillus Westerdijkiae Ochratoxin A Production In A Dry-Cured Fermented Sausage-Based Medium

Proteomic Approach To Unveil The Ochratoxin A Repression By Debaryomyces Hansenii And Rosemary On Penicillium Nordicum During Dry-Cured Fermented Sausages Ripening

Proteomic Evaluation Of The Effect Of Antifungal Agents On Aspergillus Westerdijkiae Ochratoxin A Production In A Dry-Cured Fermented Sausage-Based Medium

Proteomic Approach To Unveil The Ochratoxin A Repression By Debaryomyces Hansenii And Rosemary On Penicillium Nordicum During Dry-Cured Fermented Sausages Ripening

Impact Of The Antifungal Protein Pgafp On The Proteome And Patulin Production Of Penicillium Expansum On Apple-Based Medium

Proteomic Approach To Unveil The Ochratoxin A Repression By Debaryomyces Hansenii And Rosemary On Penicillium Nordicum During Dry-Cured Fermented Sausages Ripening

Impact Of The Antifungal Protein Pgafp On The Proteome And Patulin Production Of Penicillium Expansum On Apple-Based Medium

Effect Of Debaryomyces Hansenii And The Antifungal Pgafp Protein On Alternaria Spp. Growth, Toxin Production, And Rho1 Gene Expression In A Tomato-Based Medium

Impact Of The Antifungal Protein Pgafp On The Proteome And Patulin Production Of Penicillium Expansum On Apple-Based Medium

Effect Of Debaryomyces Hansenii And The Antifungal Pgafp Protein On Alternaria Spp. Growth, Toxin Production, And Rho1 Gene Expression In A Tomato-Based Medium

Effect Of Adding Byproducts Of Chicken Slaughter On The Quality Of Sausage Over Storage

Effect Of Debaryomyces Hansenii And The Antifungal Pgafp Protein On Alternaria Spp. Growth, Toxin Production, And Rho1 Gene Expression In A Tomato-Based Medium

Effect Of Adding Byproducts Of Chicken Slaughter On The Quality Of Sausage Over Storage

Proteomic Analyses Reveal Mechanisms Of Action Of Biocontrol Agents On Ochratoxin A Repression In Penicillium Nordicum

Effect Of Adding Byproducts Of Chicken Slaughter On The Quality Of Sausage Over Storage

Proteomic Analyses Reveal Mechanisms Of Action Of Biocontrol Agents On Ochratoxin A Repression In Penicillium Nordicum

Potential Of Near Infrared Spectroscopy As A Rapid Method To Discriminate Ota And Non-Ota-Producing Mould Species In A Dry-Cured Ham Model System

Proteomic Analyses Reveal Mechanisms Of Action Of Biocontrol Agents On Ochratoxin A Repression In Penicillium Nordicum

Potential Of Near Infrared Spectroscopy As A Rapid Method To Discriminate Ota And Non-Ota-Producing Mould Species In A Dry-Cured Ham Model System

Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples

Potential Of Near Infrared Spectroscopy As A Rapid Method To Discriminate Ota And Non-Ota-Producing Mould Species In A Dry-Cured Ham Model System

Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples

Traditional And Flavored Kombuchas With Pitanga And Umbu-Cajá Pulps: Chemical Properties, Antioxidants, And Bioactive Compounds

Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples

Traditional And Flavored Kombuchas With Pitanga And Umbu-Cajá Pulps: Chemical Properties, Antioxidants, And Bioactive Compounds

Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)

Traditional And Flavored Kombuchas With Pitanga And Umbu-Cajá Pulps: Chemical Properties, Antioxidants, And Bioactive Compounds

Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)

Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context

Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)

Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context

Pinpointing Oxidative Stress Behind The White Striping Myopathy: Depletion Of Antioxidant Defenses, Accretion Of Oxidized Proteins And Impaired Proteostasis

Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context

Pinpointing Oxidative Stress Behind The White Striping Myopathy: Depletion Of Antioxidant Defenses, Accretion Of Oxidized Proteins And Impaired Proteostasis

Ultrasound Assessment Of Honey Using Fast Fourier Transform

Pinpointing Oxidative Stress Behind The White Striping Myopathy: Depletion Of Antioxidant Defenses, Accretion Of Oxidized Proteins And Impaired Proteostasis

Ultrasound Assessment Of Honey Using Fast Fourier Transform

Meat Lipids, Nacl And Carnitine: Do They Unveil The Conundrum Of The Association Between Red And Processed Meat Intake And Cardiovascular Diseases?_invited Review

Ultrasound Assessment Of Honey Using Fast Fourier Transform

Meat Lipids, Nacl And Carnitine: Do They Unveil The Conundrum Of The Association Between Red And Processed Meat Intake And Cardiovascular Diseases?_invited Review

Influence Of An Industrial Dry-Fermented Sausage Processing On Ochratoxin A Production By Penicillium Nordicum

Meat Lipids, Nacl And Carnitine: Do They Unveil The Conundrum Of The Association Between Red And Processed Meat Intake And Cardiovascular Diseases?_invited Review

Influence Of An Industrial Dry-Fermented Sausage Processing On Ochratoxin A Production By Penicillium Nordicum

Competitiveness Of Three Biocontrol Candidates Against Ochratoxigenic Penicillium Nordicum Under Dry-Cured Meat Environmental And Nutritional Conditions

Influence Of An Industrial Dry-Fermented Sausage Processing On Ochratoxin A Production By Penicillium Nordicum

Competitiveness Of Three Biocontrol Candidates Against Ochratoxigenic Penicillium Nordicum Under Dry-Cured Meat Environmental And Nutritional Conditions

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, And Technologies

Competitiveness Of Three Biocontrol Candidates Against Ochratoxigenic Penicillium Nordicum Under Dry-Cured Meat Environmental And Nutritional Conditions

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, And Technologies

Selection And Evaluation Of Staphylococcus Xylosus As A Biocontrol Agent Against Toxigenic Moulds In A Dry-Cured Ham Model System

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, And Technologies

Selection And Evaluation Of Staphylococcus Xylosus As A Biocontrol Agent Against Toxigenic Moulds In A Dry-Cured Ham Model System

Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device

Selection And Evaluation Of Staphylococcus Xylosus As A Biocontrol Agent Against Toxigenic Moulds In A Dry-Cured Ham Model System

Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device

Fish Oil/lycopene Microcapsules As A Source Of Eicosapentaenoic And Docosahexaenoic Acids: A Case Study On Spreads

Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device

Fish Oil/lycopene Microcapsules As A Source Of Eicosapentaenoic And Docosahexaenoic Acids: A Case Study On Spreads

Innovation In Sensory Assessment Of Meat And Meat Products

Fish Oil/lycopene Microcapsules As A Source Of Eicosapentaenoic And Docosahexaenoic Acids: A Case Study On Spreads

Innovation In Sensory Assessment Of Meat And Meat Products

Impact Of Use Of Byproducts (Chicken Skin And Abdominal Fat) On The Oxidation Of Chicken Sausage Stored Under Freezing

Innovation In Sensory Assessment Of Meat And Meat Products

Impact Of Use Of Byproducts (Chicken Skin And Abdominal Fat) On The Oxidation Of Chicken Sausage Stored Under Freezing

Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking

Impact Of Use Of Byproducts (Chicken Skin And Abdominal Fat) On The Oxidation Of Chicken Sausage Stored Under Freezing

Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking

Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses

Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking

Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses

Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review

Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses

Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review

Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage

Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review

Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage

Understanding The Effect Of Postharvest Tomato Temperatures On Two Toxigenic Alternaria Spp. Strains: Growth, Mycotoxins And Cell-Wall Integrity-Related Gene Expression

Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage

Understanding The Effect Of Postharvest Tomato Temperatures On Two Toxigenic Alternaria Spp. Strains: Growth, Mycotoxins And Cell-Wall Integrity-Related Gene Expression

Biocontrol Of Penicillium Griseofulvum To Reduce Cyclopiazonic Acid Contamination In Dry-Fermented Sausages

Understanding The Effect Of Postharvest Tomato Temperatures On Two Toxigenic Alternaria Spp. Strains: Growth, Mycotoxins And Cell-Wall Integrity-Related Gene Expression

Biocontrol Of Penicillium Griseofulvum To Reduce Cyclopiazonic Acid Contamination In Dry-Fermented Sausages

Differential Response To Synthetic And Natural Antifungals By Alternaria Tenuissima In Wheat Simulating Media: Growth, Mycotoxin Production And Expression Of A Gene Related To Cell Wall Integrity

Biocontrol Of Penicillium Griseofulvum To Reduce Cyclopiazonic Acid Contamination In Dry-Fermented Sausages

Differential Response To Synthetic And Natural Antifungals By Alternaria Tenuissima In Wheat Simulating Media: Growth, Mycotoxin Production And Expression Of A Gene Related To Cell Wall Integrity

Relationship Between Cyclopiazonic Acid Production And Gene Expression In Penicillium Griseofulvum Under Dry-Cured Ham Processing Environmental Conditions

Differential Response To Synthetic And Natural Antifungals By Alternaria Tenuissima In Wheat Simulating Media: Growth, Mycotoxin Production And Expression Of A Gene Related To Cell Wall Integrity

Relationship Between Cyclopiazonic Acid Production And Gene Expression In Penicillium Griseofulvum Under Dry-Cured Ham Processing Environmental Conditions

Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.

Relationship Between Cyclopiazonic Acid Production And Gene Expression In Penicillium Griseofulvum Under Dry-Cured Ham Processing Environmental Conditions

Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.

Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions

Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.

Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions

New Contributions Of Ultrasound Inspection To The Characterization Of Different Varieties Of Honey

Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions

New Contributions Of Ultrasound Inspection To The Characterization Of Different Varieties Of Honey

Caracterización Físico-Química, Sensorial Y Spectral De Salmón Cocinado A Vacío

New Contributions Of Ultrasound Inspection To The Characterization Of Different Varieties Of Honey

Caracterización Físico-Química, Sensorial Y Spectral De Salmón Cocinado A Vacío

Entrenamiento De Un Panel Para El Empleo De La Técnica Sensorial "multiple-Intake Tds"

Caracterización Físico-Química, Sensorial Y Spectral De Salmón Cocinado A Vacío

Entrenamiento De Un Panel Para El Empleo De La Técnica Sensorial "multiple-Intake Tds"

¿permite La Pulverización De Extractos Antioxidantes Contrarrestar El Efecto Pro-Oxidante De Una Atmósfera Modificada Alta En Oxígeno Sobre Chuletas De Cordero?

Entrenamiento De Un Panel Para El Empleo De La Técnica Sensorial "multiple-Intake Tds"

¿permite La Pulverización De Extractos Antioxidantes Contrarrestar El Efecto Pro-Oxidante De Una Atmósfera Modificada Alta En Oxígeno Sobre Chuletas De Cordero?

Antimicrobial Effects Of Red Wine Marination On Refrigerated Beef

¿permite La Pulverización De Extractos Antioxidantes Contrarrestar El Efecto Pro-Oxidante De Una Atmósfera Modificada Alta En Oxígeno Sobre Chuletas De Cordero?

Antimicrobial Effects Of Red Wine Marination On Refrigerated Beef

Chemical Characterization Of Four Brazilian Brown Propolis: An Insight In Tracking Of Its Geographical Location Of Production And Quality Control

Antimicrobial Effects Of Red Wine Marination On Refrigerated Beef

Chemical Characterization Of Four Brazilian Brown Propolis: An Insight In Tracking Of Its Geographical Location Of Production And Quality Control

A New Method To Assess The Ultrasonic Attenuation In Samples With Non-Distinguishable Echoes

Chemical Characterization Of Four Brazilian Brown Propolis: An Insight In Tracking Of Its Geographical Location Of Production And Quality Control

A New Method To Assess The Ultrasonic Attenuation In Samples With Non-Distinguishable Echoes

Changes Of Ultrasonic Parameters As A Tool To Determine The Influence Of Cooking In Pork Loin Samples

A New Method To Assess The Ultrasonic Attenuation In Samples With Non-Distinguishable Echoes

Changes Of Ultrasonic Parameters As A Tool To Determine The Influence Of Cooking In Pork Loin Samples

Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins

Changes Of Ultrasonic Parameters As A Tool To Determine The Influence Of Cooking In Pork Loin Samples

Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins

Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties

Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins

Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties

Evaluation Of The Activity Of The Antifungal Pgafp Protein And Its Producer Mould Against Penicillium Spp Postharvest Pathogens Of Citrus And Pome Fruits

Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties

Evaluation Of The Activity Of The Antifungal Pgafp Protein And Its Producer Mould Against Penicillium Spp Postharvest Pathogens Of Citrus And Pome Fruits

Quantitative Proteomic Profiling Of Ochratoxin A Repression In Penicillium Nordicum By Protective Cultures

Evaluation Of The Activity Of The Antifungal Pgafp Protein And Its Producer Mould Against Penicillium Spp Postharvest Pathogens Of Citrus And Pome Fruits

Quantitative Proteomic Profiling Of Ochratoxin A Repression In Penicillium Nordicum By Protective Cultures

Biocontrol Of Aflatoxigenic Aspergillus Parasiticus By Native Debaryomyces Hansenii In Dry-Cured Meat Products

Quantitative Proteomic Profiling Of Ochratoxin A Repression In Penicillium Nordicum By Protective Cultures

Biocontrol Of Aflatoxigenic Aspergillus Parasiticus By Native Debaryomyces Hansenii In Dry-Cured Meat Products

Ensayos Acústicos Por Ultrasonidos En Elementos De Mármol Del Teatro Romano De Mérida

Biocontrol Of Aflatoxigenic Aspergillus Parasiticus By Native Debaryomyces Hansenii In Dry-Cured Meat Products

Ensayos Acústicos Por Ultrasonidos En Elementos De Mármol Del Teatro Romano De Mérida

Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.

Ensayos Acústicos Por Ultrasonidos En Elementos De Mármol Del Teatro Romano De Mérida

Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.

Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions

Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.

Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions

Inhibitory Effect Of Pgafp And Protective Cultures On Aspergillus Parasiticus Growth And Aflatoxins Production On Dry-Fermented Sausage And Cheese

Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions

Inhibitory Effect Of Pgafp And Protective Cultures On Aspergillus Parasiticus Growth And Aflatoxins Production On Dry-Fermented Sausage And Cheese

Detection Of Changes In Mould Cell Wall Stress-Related Gene Expression By A Novel Reverse Transcription Real-Time Pcr Method

Inhibitory Effect Of Pgafp And Protective Cultures On Aspergillus Parasiticus Growth And Aflatoxins Production On Dry-Fermented Sausage And Cheese

Detection Of Changes In Mould Cell Wall Stress-Related Gene Expression By A Novel Reverse Transcription Real-Time Pcr Method

Gene Expression Analysis As A Method To Predict Ota Accumulation In Dry-Cured Meat Products

Detection Of Changes In Mould Cell Wall Stress-Related Gene Expression By A Novel Reverse Transcription Real-Time Pcr Method

Gene Expression Analysis As A Method To Predict Ota Accumulation In Dry-Cured Meat Products

Gene Expression Analysis To Predict Aflatoxins B1 And G1 Contamination In Some Plant Origin Foods

Gene Expression Analysis As A Method To Predict Ota Accumulation In Dry-Cured Meat Products

Gene Expression Analysis To Predict Aflatoxins B1 And G1 Contamination In Some Plant Origin Foods

Effect Of Potassium Sorbate (E-202) And The Antifungal Pgafp Protein On Aspergillus Carbonarius Growth And Ochratoxin A Production In Raisin Simulating Media

Gene Expression Analysis To Predict Aflatoxins B1 And G1 Contamination In Some Plant Origin Foods

Effect Of Potassium Sorbate (E-202) And The Antifungal Pgafp Protein On Aspergillus Carbonarius Growth And Ochratoxin A Production In Raisin Simulating Media

Influence Of Ochratoxin A On Adaptation Of Penicillium Nordicum On A Nacl-Rich Dry-Cured Ham-Based Medium

Effect Of Potassium Sorbate (E-202) And The Antifungal Pgafp Protein On Aspergillus Carbonarius Growth And Ochratoxin A Production In Raisin Simulating Media

Influence Of Ochratoxin A On Adaptation Of Penicillium Nordicum On A Nacl-Rich Dry-Cured Ham-Based Medium

La Experiencia Emocional Durante El Consumo De Jamón Curado (1)

Influence Of Ochratoxin A On Adaptation Of Penicillium Nordicum On A Nacl-Rich Dry-Cured Ham-Based Medium

La Experiencia Emocional Durante El Consumo De Jamón Curado (1)

La Experiencia Emocional Durante El Consumo De Jamón Curado (2)

La Experiencia Emocional Durante El Consumo De Jamón Curado (1)

La Experiencia Emocional Durante El Consumo De Jamón Curado (2)

Quantitative Proteomics Reveals New Insights Into Calcium-Mediated Resistance Mechanisms In Aspergillus Flavus Against The Antifungal Protein Pgafp In Cheese

La Experiencia Emocional Durante El Consumo De Jamón Curado (2)

Quantitative Proteomics Reveals New Insights Into Calcium-Mediated Resistance Mechanisms In Aspergillus Flavus Against The Antifungal Protein Pgafp In Cheese

Penicillium And Talaromyces

Quantitative Proteomics Reveals New Insights Into Calcium-Mediated Resistance Mechanisms In Aspergillus Flavus Against The Antifungal Protein Pgafp In Cheese

Penicillium And Talaromyces

Gene Expression As A Good Indicator Of Aflatoxin Contamination In Dry-Cured Ham

Penicillium And Talaromyces

Gene Expression As A Good Indicator Of Aflatoxin Contamination In Dry-Cured Ham

Use Of Molds And Their Antifungal Proteins For Biocontrol Of Toxigenic Molds On Dry-Ripened Cheese And Meats

Gene Expression As A Good Indicator Of Aflatoxin Contamination In Dry-Cured Ham

Use Of Molds And Their Antifungal Proteins For Biocontrol Of Toxigenic Molds On Dry-Ripened Cheese And Meats

Manuscript Title: Antifungal Proteins From Moulds: Analytical Tools And Potential Application To Dry-Ripened Foods

Use Of Molds And Their Antifungal Proteins For Biocontrol Of Toxigenic Molds On Dry-Ripened Cheese And Meats

Manuscript Title: Antifungal Proteins From Moulds: Analytical Tools And Potential Application To Dry-Ripened Foods

Increased Chitin Biosynthesis Contributes To The Resistance Of Penicillium Polonicum Against The Antifungal Protein Pgafp

Manuscript Title: Antifungal Proteins From Moulds: Analytical Tools And Potential Application To Dry-Ripened Foods

Increased Chitin Biosynthesis Contributes To The Resistance Of Penicillium Polonicum Against The Antifungal Protein Pgafp

Effect Of Temperature And Water Activity On Growth And Aflatoxin Production By Aspergillus Flavus And Aspergillus Parasiticus On Cured Meat Model Systems

Increased Chitin Biosynthesis Contributes To The Resistance Of Penicillium Polonicum Against The Antifungal Protein Pgafp

Effect Of Temperature And Water Activity On Growth And Aflatoxin Production By Aspergillus Flavus And Aspergillus Parasiticus On Cured Meat Model Systems

Impact Of The Antifungal Protein Pgafp From Penicillium Chrysogenum On The Protein Profile In Aspergillus Flavus

Effect Of Temperature And Water Activity On Growth And Aflatoxin Production By Aspergillus Flavus And Aspergillus Parasiticus On Cured Meat Model Systems

Impact Of The Antifungal Protein Pgafp From Penicillium Chrysogenum On The Protein Profile In Aspergillus Flavus

Growth Inhibition And Stability Of Pgafp From Penicillium Chrysogenum Against Fungi Common On Dry-Ripened Meat Products

Impact Of The Antifungal Protein Pgafp From Penicillium Chrysogenum On The Protein Profile In Aspergillus Flavus

Growth Inhibition And Stability Of Pgafp From Penicillium Chrysogenum Against Fungi Common On Dry-Ripened Meat Products

Selection And Evaluation Of Debaryomyces Hansenii Isolates As Potential Bioprotective Agents Against Toxigenic Penicillia In Dry-Fermented Sausages

Growth Inhibition And Stability Of Pgafp From Penicillium Chrysogenum Against Fungi Common On Dry-Ripened Meat Products

Selection And Evaluation Of Debaryomyces Hansenii Isolates As Potential Bioprotective Agents Against Toxigenic Penicillia In Dry-Fermented Sausages

Control Of Toxigenic Molds In Food Processing

Selection And Evaluation Of Debaryomyces Hansenii Isolates As Potential Bioprotective Agents Against Toxigenic Penicillia In Dry-Fermented Sausages

Control Of Toxigenic Molds In Food Processing

Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage

Control Of Toxigenic Molds In Food Processing

Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage

Osmotic Stress As An Adaptation Mechanism Of Ochratoxigenic Moulds In A Dry-Cured Ham Model System