Portal Investigación UEx

La Psicología Social En La Donación Y Trasplante De Órganos: (Análisis De Las Actitudes De La Población)

Rapid Detection Of Aspergillus Contamination In Dried Figs Using Electronic Nose Technology And Voc Profiling

Vis–swir Hyperspectral Imaging For Campaign-Year Verification And Moisture Screening In Smoked Paprika (Capsicum Annuum L.)

Rapid Detection Of Aspergillus Contamination In Dried Figs Using Electronic Nose Technology And Voc Profiling

Vis–swir Hyperspectral Imaging For Campaign-Year Verification And Moisture Screening In Smoked Paprika (Capsicum Annuum L.)

Influence Of Ultrasound-Assisted And Supercritical Co2 Extraction On Phytochemical Profiles With Antimicrobial And Antioxidant Functionality From Olive Leaves And Olive Pomace

Vis–swir Hyperspectral Imaging For Campaign-Year Verification And Moisture Screening In Smoked Paprika (Capsicum Annuum L.)

Influence Of Ultrasound-Assisted And Supercritical Co2 Extraction On Phytochemical Profiles With Antimicrobial And Antioxidant Functionality From Olive Leaves And Olive Pomace

Is It Possible To Adapt The Mediterranean Diet To Young People’s Lifestyle?

Influence Of Ultrasound-Assisted And Supercritical Co2 Extraction On Phytochemical Profiles With Antimicrobial And Antioxidant Functionality From Olive Leaves And Olive Pomace

Is It Possible To Adapt The Mediterranean Diet To Young People’s Lifestyle?

Unraveling The Antagonistic Mechanisms Of Hanseniaspora Volatile Organic Compounds Against Botrytis Cinerea, A Causal Agent Of Postharvest Decay

Is It Possible To Adapt The Mediterranean Diet To Young People’s Lifestyle?

Unraveling The Antagonistic Mechanisms Of Hanseniaspora Volatile Organic Compounds Against Botrytis Cinerea, A Causal Agent Of Postharvest Decay

Preharvest Application Of Antagonistic Yeasts For The Control Of Fungal Pathogens In Organic Peach And Plum Orchards

Unraveling The Antagonistic Mechanisms Of Hanseniaspora Volatile Organic Compounds Against Botrytis Cinerea, A Causal Agent Of Postharvest Decay

Preharvest Application Of Antagonistic Yeasts For The Control Of Fungal Pathogens In Organic Peach And Plum Orchards

Valorization Of Mango By-Products: Bioactive Potential Of Peel And Seeds And Their In Vitro Bioavailability

Preharvest Application Of Antagonistic Yeasts For The Control Of Fungal Pathogens In Organic Peach And Plum Orchards

Valorization Of Mango By-Products: Bioactive Potential Of Peel And Seeds And Their In Vitro Bioavailability

Uv-Vis-Nir Chemometric Screening Of Broccoli By-Products: Decoupling The Spatiotemporal Heterogeneity Of Glucosinolates And Functional Traits

Valorization Of Mango By-Products: Bioactive Potential Of Peel And Seeds And Their In Vitro Bioavailability

Uv-Vis-Nir Chemometric Screening Of Broccoli By-Products: Decoupling The Spatiotemporal Heterogeneity Of Glucosinolates And Functional Traits

Characterization Of Functional Metabolites In Broccoli By‐product Using Green Extraction With Supercritical Fluids

Uv-Vis-Nir Chemometric Screening Of Broccoli By-Products: Decoupling The Spatiotemporal Heterogeneity Of Glucosinolates And Functional Traits

Characterization Of Functional Metabolites In Broccoli By‐product Using Green Extraction With Supercritical Fluids

Microbiota Characterization And Bioactive Potential Of Broccoli (Brassica Oleracea Var. Italica) By-Products: Implications For Sustainable Antimicrobial Applications

Characterization Of Functional Metabolites In Broccoli By‐product Using Green Extraction With Supercritical Fluids

Microbiota Characterization And Bioactive Potential Of Broccoli (Brassica Oleracea Var. Italica) By-Products: Implications For Sustainable Antimicrobial Applications

An Overview Of The Antifungal Potential For Aromatic Plant Extracts In Agriculture And The Food Industry: A Comprehensive Analysis Focusing On The Rubus, Cistus And Quercus Genera Against Fungal Infections Of Crops And Food

Microbiota Characterization And Bioactive Potential Of Broccoli (Brassica Oleracea Var. Italica) By-Products: Implications For Sustainable Antimicrobial Applications

An Overview Of The Antifungal Potential For Aromatic Plant Extracts In Agriculture And The Food Industry: A Comprehensive Analysis Focusing On The Rubus, Cistus And Quercus Genera Against Fungal Infections Of Crops And Food

Development Of Antimicrobial Coatings From Ficus Carica Latex For Improving The Quality Of Dried Figs

An Overview Of The Antifungal Potential For Aromatic Plant Extracts In Agriculture And The Food Industry: A Comprehensive Analysis Focusing On The Rubus, Cistus And Quercus Genera Against Fungal Infections Of Crops And Food

Development Of Antimicrobial Coatings From Ficus Carica Latex For Improving The Quality Of Dried Figs

E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum

Development Of Antimicrobial Coatings From Ficus Carica Latex For Improving The Quality Of Dried Figs

E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum

Mycobiota Composition Through The Ripening Of Artisanal Soft Cheeses ‘torta Del Casar’ And ‘queso De La Serena’ Monitored By High-Throughput Sequencing

E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum

Mycobiota Composition Through The Ripening Of Artisanal Soft Cheeses ‘torta Del Casar’ And ‘queso De La Serena’ Monitored By High-Throughput Sequencing

Antioxidant And Antimicrobial Activities Of Optimized Extract Obtained From Almond Shell Residues

Mycobiota Composition Through The Ripening Of Artisanal Soft Cheeses ‘torta Del Casar’ And ‘queso De La Serena’ Monitored By High-Throughput Sequencing

Antioxidant And Antimicrobial Activities Of Optimized Extract Obtained From Almond Shell Residues

Determination Of Geosmin And 2-Methylisoborneol And Associated Microbial Composition In Rainbow Trout Aquaculture Systems For Human Consumption

Antioxidant And Antimicrobial Activities Of Optimized Extract Obtained From Almond Shell Residues

Determination Of Geosmin And 2-Methylisoborneol And Associated Microbial Composition In Rainbow Trout Aquaculture Systems For Human Consumption

Biocontrol Of Cheese Spoilage Moulds Using Native Yeasts

Determination Of Geosmin And 2-Methylisoborneol And Associated Microbial Composition In Rainbow Trout Aquaculture Systems For Human Consumption

Biocontrol Of Cheese Spoilage Moulds Using Native Yeasts

Determination Of Fumonisins B1 And B2 In Food Matrices: Optimisation Of A Liquid Chromatographic Method With Fluorescence Detection

Biocontrol Of Cheese Spoilage Moulds Using Native Yeasts

Determination Of Fumonisins B1 And B2 In Food Matrices: Optimisation Of A Liquid Chromatographic Method With Fluorescence Detection

Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product

Determination Of Fumonisins B1 And B2 In Food Matrices: Optimisation Of A Liquid Chromatographic Method With Fluorescence Detection

Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product

Characterization Of Myrosinase-Mediated Glucosinolate Degradation Pathways In Lactiplantibacillus Plantarum Zust49

Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product

Characterization Of Myrosinase-Mediated Glucosinolate Degradation Pathways In Lactiplantibacillus Plantarum Zust49

Quercetin And Kaempferol From Saffron Petals Alleviated Hydrogen Peroxide-Induced Oxidative Damage In B16 Cells

Characterization Of Myrosinase-Mediated Glucosinolate Degradation Pathways In Lactiplantibacillus Plantarum Zust49

Quercetin And Kaempferol From Saffron Petals Alleviated Hydrogen Peroxide-Induced Oxidative Damage In B16 Cells

A Comparative Study On The Preferences Of Spanish Consumers Towards The Use Of Natural Preservatives In Different Fruits

Quercetin And Kaempferol From Saffron Petals Alleviated Hydrogen Peroxide-Induced Oxidative Damage In B16 Cells

A Comparative Study On The Preferences Of Spanish Consumers Towards The Use Of Natural Preservatives In Different Fruits

Valorization Of Papaya By-Products: Bioactive Potential Of Peel And Seeds And Their In Vitro Bioavailability

A Comparative Study On The Preferences Of Spanish Consumers Towards The Use Of Natural Preservatives In Different Fruits

Valorization Of Papaya By-Products: Bioactive Potential Of Peel And Seeds And Their In Vitro Bioavailability

Early Detection Of Monilinia Laxa In Nectarine (Prunus Persica Var. Nectarina) Using Electronic Nose Technology: A Non-Destructive Diagnostic Approach

Valorization Of Papaya By-Products: Bioactive Potential Of Peel And Seeds And Their In Vitro Bioavailability

Early Detection Of Monilinia Laxa In Nectarine (Prunus Persica Var. Nectarina) Using Electronic Nose Technology: A Non-Destructive Diagnostic Approach

Modelling The Combined Effects Of Oxalic Acid, Water Activity, And Ph On The Growth And Mycotoxin Production Of Aspergillus Spp. In A Dried Fig System

Early Detection Of Monilinia Laxa In Nectarine (Prunus Persica Var. Nectarina) Using Electronic Nose Technology: A Non-Destructive Diagnostic Approach

Modelling The Combined Effects Of Oxalic Acid, Water Activity, And Ph On The Growth And Mycotoxin Production Of Aspergillus Spp. In A Dried Fig System

Application Of The E-Nose As A Non-Destructive Technique In The Early Detection Of Monilinia Laxa On Plum (Prunus Domestica L.)

Modelling The Combined Effects Of Oxalic Acid, Water Activity, And Ph On The Growth And Mycotoxin Production Of Aspergillus Spp. In A Dried Fig System

Application Of The E-Nose As A Non-Destructive Technique In The Early Detection Of Monilinia Laxa On Plum (Prunus Domestica L.)

Effects On Quality Of Application Of Two Antagonistic Yeasts On Plums (Prunus Salicina) During Postharvest Cold Storage

Application Of The E-Nose As A Non-Destructive Technique In The Early Detection Of Monilinia Laxa On Plum (Prunus Domestica L.)

Effects On Quality Of Application Of Two Antagonistic Yeasts On Plums (Prunus Salicina) During Postharvest Cold Storage

Early Detection Of Monilinia Laxa In Yellow-Fleshed Peach Using A Non-Destructive E-Nose Approach

Effects On Quality Of Application Of Two Antagonistic Yeasts On Plums (Prunus Salicina) During Postharvest Cold Storage

Early Detection Of Monilinia Laxa In Yellow-Fleshed Peach Using A Non-Destructive E-Nose Approach

Antagonistic Activity Of Two Yeasts Against Penicillium Expansum In Stone Fruits

Early Detection Of Monilinia Laxa In Yellow-Fleshed Peach Using A Non-Destructive E-Nose Approach

Antagonistic Activity Of Two Yeasts Against Penicillium Expansum In Stone Fruits

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

Antagonistic Activity Of Two Yeasts Against Penicillium Expansum In Stone Fruits

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

Metabarcoding Analysis Reveals A Differential Bacterial Community Profile Associated With ‘torta Del Casar’ And ‘queso De La Serena’ Pdo Cheeses

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

Metabarcoding Analysis Reveals A Differential Bacterial Community Profile Associated With ‘torta Del Casar’ And ‘queso De La Serena’ Pdo Cheeses

Effect Of Modified Atmosphere Packaging (Map) On Health-Promoting Compounds, Chlorophylls And Antioxidant Capacity Of Three Fig Cultivars (Ficus Carica L.)

Metabarcoding Analysis Reveals A Differential Bacterial Community Profile Associated With ‘torta Del Casar’ And ‘queso De La Serena’ Pdo Cheeses

Effect Of Modified Atmosphere Packaging (Map) On Health-Promoting Compounds, Chlorophylls And Antioxidant Capacity Of Three Fig Cultivars (Ficus Carica L.)

Impact Of Simulated Human Gastrointestinal Digestion On The Functional Properties Of Dietary Fibres Obtained From Broccoli Leaves, Grape Stems, Pomegranate And Tomato Peels

Effect Of Modified Atmosphere Packaging (Map) On Health-Promoting Compounds, Chlorophylls And Antioxidant Capacity Of Three Fig Cultivars (Ficus Carica L.)

Impact Of Simulated Human Gastrointestinal Digestion On The Functional Properties Of Dietary Fibres Obtained From Broccoli Leaves, Grape Stems, Pomegranate And Tomato Peels

Can Fruit Be More Sustainable? A Study On Consumer Preferences Towards The Use Of Natural Preservatives In Cherries

Impact Of Simulated Human Gastrointestinal Digestion On The Functional Properties Of Dietary Fibres Obtained From Broccoli Leaves, Grape Stems, Pomegranate And Tomato Peels

Can Fruit Be More Sustainable? A Study On Consumer Preferences Towards The Use Of Natural Preservatives In Cherries

Low-Temperature Treatments As An Alternative To Conventional Pest Control In Dried Figs And Their Effect On Overall Fruit Quality

Can Fruit Be More Sustainable? A Study On Consumer Preferences Towards The Use Of Natural Preservatives In Cherries

Low-Temperature Treatments As An Alternative To Conventional Pest Control In Dried Figs And Their Effect On Overall Fruit Quality

Screening Of Physicochemical And Bioactive Traits Of New Cherry Cultivars Obtained From The Cross Of ‘ambrunés’ × ‘hudson’

Low-Temperature Treatments As An Alternative To Conventional Pest Control In Dried Figs And Their Effect On Overall Fruit Quality

Screening Of Physicochemical And Bioactive Traits Of New Cherry Cultivars Obtained From The Cross Of ‘ambrunés’ × ‘hudson’

Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber

Screening Of Physicochemical And Bioactive Traits Of New Cherry Cultivars Obtained From The Cross Of ‘ambrunés’ × ‘hudson’

Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber

Comprehensive Analysis Of Bioactive Compounds, Functional Properties, And Applications Of Broccoli By-Products

Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber

Comprehensive Analysis Of Bioactive Compounds, Functional Properties, And Applications Of Broccoli By-Products

Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber

Comprehensive Analysis Of Bioactive Compounds, Functional Properties, And Applications Of Broccoli By-Products

Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber

Desarrollo De Competencias Transversales Promoviendo La Sostenibilidad Como Parte De La Dietoterapia

Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber

Desarrollo De Competencias Transversales Promoviendo La Sostenibilidad Como Parte De La Dietoterapia

Identificación Y Control De Agentes Bióticos Causantes De Alteraciones En El Proceso Productivo Del Higo Seco

Desarrollo De Competencias Transversales Promoviendo La Sostenibilidad Como Parte De La Dietoterapia

Identificación Y Control De Agentes Bióticos Causantes De Alteraciones En El Proceso Productivo Del Higo Seco

Antifungal Effect Of Autochthonous Aromatic Plant Extracts On Two Mycotoxigenic Strains Of Aspergillus Flavus

Identificación Y Control De Agentes Bióticos Causantes De Alteraciones En El Proceso Productivo Del Higo Seco

Antifungal Effect Of Autochthonous Aromatic Plant Extracts On Two Mycotoxigenic Strains Of Aspergillus Flavus

Quantification And Identification Of Damage Caused By Pests And Fungi In Dried Figs From Orchards With Different Levels Of Agronomic Management In The Main Production Areas Of Extremadura (Sw Spain)

Antifungal Effect Of Autochthonous Aromatic Plant Extracts On Two Mycotoxigenic Strains Of Aspergillus Flavus

Quantification And Identification Of Damage Caused By Pests And Fungi In Dried Figs From Orchards With Different Levels Of Agronomic Management In The Main Production Areas Of Extremadura (Sw Spain)

Exploring Consumer Perceptions And Changing Consumption Patterns For Smoked Paprika: Implications For Traditional Food Products In Spain

Quantification And Identification Of Damage Caused By Pests And Fungi In Dried Figs From Orchards With Different Levels Of Agronomic Management In The Main Production Areas Of Extremadura (Sw Spain)

Exploring Consumer Perceptions And Changing Consumption Patterns For Smoked Paprika: Implications For Traditional Food Products In Spain

Prevalence Of Listeria Monocytogenes In Rte Meat Products Of Quevedo (Ecuador)

Exploring Consumer Perceptions And Changing Consumption Patterns For Smoked Paprika: Implications For Traditional Food Products In Spain

Prevalence Of Listeria Monocytogenes In Rte Meat Products Of Quevedo (Ecuador)

Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art

Prevalence Of Listeria Monocytogenes In Rte Meat Products Of Quevedo (Ecuador)

Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art

Bioactive Components And Biological Activities Of Crocus Sativus L. Byproducts: A Comprehensive Review

Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art

Bioactive Components And Biological Activities Of Crocus Sativus L. Byproducts: A Comprehensive Review

Pathogenesis Of Fungal Infections

Bioactive Components And Biological Activities Of Crocus Sativus L. Byproducts: A Comprehensive Review

Pathogenesis Of Fungal Infections

Fomento De La Adquisición De Competencias Transversales Mediante Role Playing En "catering Y Restauración"

Pathogenesis Of Fungal Infections

Fomento De La Adquisición De Competencias Transversales Mediante Role Playing En "catering Y Restauración"

Antimicrobial Properties Of Essential Oils Obtained From Autochthonous Aromatic Plants

Fomento De La Adquisición De Competencias Transversales Mediante Role Playing En "catering Y Restauración"

Antimicrobial Properties Of Essential Oils Obtained From Autochthonous Aromatic Plants

Improvement Of Shelf-Life Of Cherry (Prunus Avium L.) By Combined Application Of Modified-Atmosphere Packaging And Antagonistic Yeast For Long-Distance Export

Antimicrobial Properties Of Essential Oils Obtained From Autochthonous Aromatic Plants

Improvement Of Shelf-Life Of Cherry (Prunus Avium L.) By Combined Application Of Modified-Atmosphere Packaging And Antagonistic Yeast For Long-Distance Export

Fungal Control In Foods Through Biopreservation

Improvement Of Shelf-Life Of Cherry (Prunus Avium L.) By Combined Application Of Modified-Atmosphere Packaging And Antagonistic Yeast For Long-Distance Export

Fungal Control In Foods Through Biopreservation

Evaluation Of Fungal Hazards Associated With Dried Fig Processing

Fungal Control In Foods Through Biopreservation

Evaluation Of Fungal Hazards Associated With Dried Fig Processing

Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts

Evaluation Of Fungal Hazards Associated With Dried Fig Processing

Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts

Detection Of Volatile Organic Compounds Associated With Mechanical Damage In Apple Cv. ‘golden Delicious’ By Headspace Solid-Phase Microextraction (Hs-Spme) And Gc-Ms Analysis

Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts

Detection Of Volatile Organic Compounds Associated With Mechanical Damage In Apple Cv. ‘golden Delicious’ By Headspace Solid-Phase Microextraction (Hs-Spme) And Gc-Ms Analysis

Development Of New Agroindustrial Strategies For Improving Tomatoes For Industry

Detection Of Volatile Organic Compounds Associated With Mechanical Damage In Apple Cv. ‘golden Delicious’ By Headspace Solid-Phase Microextraction (Hs-Spme) And Gc-Ms Analysis

Development Of New Agroindustrial Strategies For Improving Tomatoes For Industry

Influence Of Different Extraction Methods On The Compound Profiles And Functional Properties Of Extracts From Solid By-Products Of The Wine Industry

Development Of New Agroindustrial Strategies For Improving Tomatoes For Industry

Influence Of Different Extraction Methods On The Compound Profiles And Functional Properties Of Extracts From Solid By-Products Of The Wine Industry

Evaluation Of Broccoli (Brassica Oleracea Var. Italica) Crop By-Products As Sources Of Bioactive Compounds

Influence Of Different Extraction Methods On The Compound Profiles And Functional Properties Of Extracts From Solid By-Products Of The Wine Industry

Evaluation Of Broccoli (Brassica Oleracea Var. Italica) Crop By-Products As Sources Of Bioactive Compounds

Improve The Functional Properties Of Dietary Fibre Isolated From Broccoli By-Products By Using Different Technologies

Evaluation Of Broccoli (Brassica Oleracea Var. Italica) Crop By-Products As Sources Of Bioactive Compounds

Improve The Functional Properties Of Dietary Fibre Isolated From Broccoli By-Products By Using Different Technologies

Effects Of Use Of Modified Traditional Driers In Making Smoked Paprika “pimentón De La Vera”, On Pepper Quality And Mitigation Of Pah Contamination

Improve The Functional Properties Of Dietary Fibre Isolated From Broccoli By-Products By Using Different Technologies

Effects Of Use Of Modified Traditional Driers In Making Smoked Paprika “pimentón De La Vera”, On Pepper Quality And Mitigation Of Pah Contamination

Aplicación De Compuestos Orgánicos Volátiles (Vocs) Procedentes De Levaduras Para El Control De Penicillium Expansum En Manzana

Effects Of Use Of Modified Traditional Driers In Making Smoked Paprika “pimentón De La Vera”, On Pepper Quality And Mitigation Of Pah Contamination

Aplicación De Compuestos Orgánicos Volátiles (Vocs) Procedentes De Levaduras Para El Control De Penicillium Expansum En Manzana

Evaluación De La Contribución De Levaduras Con Propiedades Tecnológicas, A Las Propiedades Sensoriales De Quesos De Pasta Blanda

Aplicación De Compuestos Orgánicos Volátiles (Vocs) Procedentes De Levaduras Para El Control De Penicillium Expansum En Manzana

Evaluación De La Contribución De Levaduras Con Propiedades Tecnológicas, A Las Propiedades Sensoriales De Quesos De Pasta Blanda

Metabolismos De Levaduras Potencialmente Probióticas De 10 Prebióticos Comerciales

Evaluación De La Contribución De Levaduras Con Propiedades Tecnológicas, A Las Propiedades Sensoriales De Quesos De Pasta Blanda

Metabolismos De Levaduras Potencialmente Probióticas De 10 Prebióticos Comerciales

Trabajos Dirigidos Como Herramienta Para El Desarrollo De Competencias Transversales Y Comparación Entre Alumnos De Distintos Cursos Grado De Ciencia Y Tecnología De Los Alimentos De La Uex

Metabolismos De Levaduras Potencialmente Probióticas De 10 Prebióticos Comerciales

Trabajos Dirigidos Como Herramienta Para El Desarrollo De Competencias Transversales Y Comparación Entre Alumnos De Distintos Cursos Grado De Ciencia Y Tecnología De Los Alimentos De La Uex

Aplicación De Herramientas Estadísticas Para El Desarrollo De Competencias Transversales En Evaluación De La Seguridad Alimentaria De 4º Curso Del Grado De Ciencia Y Tecnología De Los Alimentos

Trabajos Dirigidos Como Herramienta Para El Desarrollo De Competencias Transversales Y Comparación Entre Alumnos De Distintos Cursos Grado De Ciencia Y Tecnología De Los Alimentos De La Uex

Aplicación De Herramientas Estadísticas Para El Desarrollo De Competencias Transversales En Evaluación De La Seguridad Alimentaria De 4º Curso Del Grado De Ciencia Y Tecnología De Los Alimentos

Gamificación Superficial Como Herramienta De Enseñanza-Aprendizaje En "microbiología"

Aplicación De Herramientas Estadísticas Para El Desarrollo De Competencias Transversales En Evaluación De La Seguridad Alimentaria De 4º Curso Del Grado De Ciencia Y Tecnología De Los Alimentos

Gamificación Superficial Como Herramienta De Enseñanza-Aprendizaje En "microbiología"

Evaluation Of Broccoli (Brassica Oleracea Var. Italica) Crop By-Products As Sources Of Bioactive Compounds

Gamificación Superficial Como Herramienta De Enseñanza-Aprendizaje En "microbiología"

Evaluation Of Broccoli (Brassica Oleracea Var. Italica) Crop By-Products As Sources Of Bioactive Compounds

Effects Of Polyphenols And Glucosinolates In Broccoli Extract On Human Gut Microorganisms Based On Simulation In Vitro

Evaluation Of Broccoli (Brassica Oleracea Var. Italica) Crop By-Products As Sources Of Bioactive Compounds

Effects Of Polyphenols And Glucosinolates In Broccoli Extract On Human Gut Microorganisms Based On Simulation In Vitro

Characterization Of Autochthonal Hafnia Spp. Strains Isolated From Spanish Soft Raw Ewe's Milk Pdo Cheeses To Be Used As Adjunct Culture

Effects Of Polyphenols And Glucosinolates In Broccoli Extract On Human Gut Microorganisms Based On Simulation In Vitro

Characterization Of Autochthonal Hafnia Spp. Strains Isolated From Spanish Soft Raw Ewe's Milk Pdo Cheeses To Be Used As Adjunct Culture

Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application

Characterization Of Autochthonal Hafnia Spp. Strains Isolated From Spanish Soft Raw Ewe's Milk Pdo Cheeses To Be Used As Adjunct Culture

Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application

Low-Frequency Ultrasound As A Tool For Quality Control Of Soft-Bodied Raw Ewe's Milk Cheeses

Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application

Low-Frequency Ultrasound As A Tool For Quality Control Of Soft-Bodied Raw Ewe's Milk Cheeses

Physicochemical And Sensory Quality Of Dried Figs (Ficus Carica L.) As Affected By Drying Method And Variety

Low-Frequency Ultrasound As A Tool For Quality Control Of Soft-Bodied Raw Ewe's Milk Cheeses

Physicochemical And Sensory Quality Of Dried Figs (Ficus Carica L.) As Affected By Drying Method And Variety

Consumers’ Growing Appetite For Natural Foods: Perceptions Towards The Use Of Natural Preservatives In Fresh Fruit

Physicochemical And Sensory Quality Of Dried Figs (Ficus Carica L.) As Affected By Drying Method And Variety

Consumers’ Growing Appetite For Natural Foods: Perceptions Towards The Use Of Natural Preservatives In Fresh Fruit

An Approach To The Consumption Of Smoked Paprika In Spain And Its Impact On The Intake Of Polycyclic Aromatic Hydrocarbons

Consumers’ Growing Appetite For Natural Foods: Perceptions Towards The Use Of Natural Preservatives In Fresh Fruit

An Approach To The Consumption Of Smoked Paprika In Spain And Its Impact On The Intake Of Polycyclic Aromatic Hydrocarbons

Identification Of The Causal Agent Of Aqueous Spot Disease Of Sweet Cherries (Prunus Avium L.) From The Jerte Valley (Cáceres, Spain)

An Approach To The Consumption Of Smoked Paprika In Spain And Its Impact On The Intake Of Polycyclic Aromatic Hydrocarbons

Identification Of The Causal Agent Of Aqueous Spot Disease Of Sweet Cherries (Prunus Avium L.) From The Jerte Valley (Cáceres, Spain)

In Vitro Biological Control Of Aspergillus Flavus By Hanseniaspora Opuntiae L479 And Hanseniaspora Uvarum L793, Producers Of Antifungal Volatile Organic Compounds

Identification Of The Causal Agent Of Aqueous Spot Disease Of Sweet Cherries (Prunus Avium L.) From The Jerte Valley (Cáceres, Spain)

In Vitro Biological Control Of Aspergillus Flavus By Hanseniaspora Opuntiae L479 And Hanseniaspora Uvarum L793, Producers Of Antifungal Volatile Organic Compounds

Effect Of Temperature During Drying And Storage Of Dried Figs On Growth, Gene Expression And Aflatoxin Production

In Vitro Biological Control Of Aspergillus Flavus By Hanseniaspora Opuntiae L479 And Hanseniaspora Uvarum L793, Producers Of Antifungal Volatile Organic Compounds

Effect Of Temperature During Drying And Storage Of Dried Figs On Growth, Gene Expression And Aflatoxin Production

Combined Foliar Zinc And Nitrogen Application In Broccoli (Brassica Oleracea Var. Italica L.): Effects On Growth, Nutrient Bioaccumulation, And Bioactive Compounds

Effect Of Temperature During Drying And Storage Of Dried Figs On Growth, Gene Expression And Aflatoxin Production

Combined Foliar Zinc And Nitrogen Application In Broccoli (Brassica Oleracea Var. Italica L.): Effects On Growth, Nutrient Bioaccumulation, And Bioactive Compounds

Mild Pressure Treatments Applied To Pediococcus Acidilactici Ha-6111-2 At Exponential Growth Phase

Combined Foliar Zinc And Nitrogen Application In Broccoli (Brassica Oleracea Var. Italica L.): Effects On Growth, Nutrient Bioaccumulation, And Bioactive Compounds

Mild Pressure Treatments Applied To Pediococcus Acidilactici Ha-6111-2 At Exponential Growth Phase

Improving The Viability And Metabolism Of Intestinal Probiotic Bacteria Using Fibre Obtained From Vegetable By-Products

Mild Pressure Treatments Applied To Pediococcus Acidilactici Ha-6111-2 At Exponential Growth Phase

Improving The Viability And Metabolism Of Intestinal Probiotic Bacteria Using Fibre Obtained From Vegetable By-Products

Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees

Improving The Viability And Metabolism Of Intestinal Probiotic Bacteria Using Fibre Obtained From Vegetable By-Products

Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees

Strategies To Increase The Biological And Biotechnological Value Of Polysaccharides From Agricultural Waste For Application In Healthy Nutrition

Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees

Strategies To Increase The Biological And Biotechnological Value Of Polysaccharides From Agricultural Waste For Application In Healthy Nutrition

Evaluation Of The Quality And Shelf-Life Of Cayenne (Capsicum Spp.)

Strategies To Increase The Biological And Biotechnological Value Of Polysaccharides From Agricultural Waste For Application In Healthy Nutrition

Evaluation Of The Quality And Shelf-Life Of Cayenne (Capsicum Spp.)

Functional Properties Of Extracts And Residual Dietary Fibre From Pomegranate (Punica Granatum L.) Peel Obtained With Different Supercritical Fluid Conditions

Evaluation Of The Quality And Shelf-Life Of Cayenne (Capsicum Spp.)

Functional Properties Of Extracts And Residual Dietary Fibre From Pomegranate (Punica Granatum L.) Peel Obtained With Different Supercritical Fluid Conditions

Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality

Functional Properties Of Extracts And Residual Dietary Fibre From Pomegranate (Punica Granatum L.) Peel Obtained With Different Supercritical Fluid Conditions

Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality

Antioxidant, Antihypertensive And Antimicrobial Properties Of Phenolic Compounds Obtained From Native Plants By Different Extraction Methods

Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality

Antioxidant, Antihypertensive And Antimicrobial Properties Of Phenolic Compounds Obtained From Native Plants By Different Extraction Methods

Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese

Antioxidant, Antihypertensive And Antimicrobial Properties Of Phenolic Compounds Obtained From Native Plants By Different Extraction Methods

Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese

Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking

Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese

Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking

Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay

Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking

Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay

Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards

Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay

Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards

Selection And Application Of Antifungal Vocs-Producing Yeasts As Biocontrol Agents Of Grey Mould In Fruits

Control Of Penicillium Glabrum By Indigenous Antagonistic Yeast From Vineyards

Selection And Application Of Antifungal Vocs-Producing Yeasts As Biocontrol Agents Of Grey Mould In Fruits

Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages

Selection And Application Of Antifungal Vocs-Producing Yeasts As Biocontrol Agents Of Grey Mould In Fruits

Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages

Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening

Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages

Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening

Identification And Selection Of Yeast With Functional Properties For Future Application In Soft Paste Cheese

Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening

Identification And Selection Of Yeast With Functional Properties For Future Application In Soft Paste Cheese

Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market

Identification And Selection Of Yeast With Functional Properties For Future Application In Soft Paste Cheese

Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market

Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano

Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market

Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano

Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production

Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano

Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production

Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives

Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production

Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives

Evaluation Of The Microbiological Safety And Sensory Quality Of A Sliced Cured-Smoked Pork Product With Protective Cultures Addition And Modified Atmosphere Packaging

Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives

Evaluation Of The Microbiological Safety And Sensory Quality Of A Sliced Cured-Smoked Pork Product With Protective Cultures Addition And Modified Atmosphere Packaging

Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika

Evaluation Of The Microbiological Safety And Sensory Quality Of A Sliced Cured-Smoked Pork Product With Protective Cultures Addition And Modified Atmosphere Packaging

Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika

Influence Of The Use Of Milk Replacers And Ph On The Texture Profiles Of Raw And Cooked Meat Of Suckling Kids

Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika

Influence Of The Use Of Milk Replacers And Ph On The Texture Profiles Of Raw And Cooked Meat Of Suckling Kids

Volatile Organic Compounds And Consumer Preference For Meat From Suckling Goat Kids Raised With Natural Or Replacers Milk

Influence Of The Use Of Milk Replacers And Ph On The Texture Profiles Of Raw And Cooked Meat Of Suckling Kids

Volatile Organic Compounds And Consumer Preference For Meat From Suckling Goat Kids Raised With Natural Or Replacers Milk

Use Of Efficient Drying Methods To Improve The Safety And Quality Of Dried Fig

Volatile Organic Compounds And Consumer Preference For Meat From Suckling Goat Kids Raised With Natural Or Replacers Milk

Use Of Efficient Drying Methods To Improve The Safety And Quality Of Dried Fig

El Consumo De Pimentón En Extremadura Y La Ingesta De Sustancias Producidas En El Proceso De Secado Ahumado

Use Of Efficient Drying Methods To Improve The Safety And Quality Of Dried Fig

El Consumo De Pimentón En Extremadura Y La Ingesta De Sustancias Producidas En El Proceso De Secado Ahumado

Efecto Del Secado En La Calidad De La Cáscara Seca De Pimiento

El Consumo De Pimentón En Extremadura Y La Ingesta De Sustancias Producidas En El Proceso De Secado Ahumado

Efecto Del Secado En La Calidad De La Cáscara Seca De Pimiento

Caracterización De Perfiles Aromáticos De Cabritos Lechales De Las Razas Canarias Majorera, Palmera Y Tinerfeña Alimentados Con Leche Natural Y Artificial

Efecto Del Secado En La Calidad De La Cáscara Seca De Pimiento

Caracterización De Perfiles Aromáticos De Cabritos Lechales De Las Razas Canarias Majorera, Palmera Y Tinerfeña Alimentados Con Leche Natural Y Artificial

Tratamientos Alternativos Al Curado Tradicional De Higo Seco

Caracterización De Perfiles Aromáticos De Cabritos Lechales De Las Razas Canarias Majorera, Palmera Y Tinerfeña Alimentados Con Leche Natural Y Artificial

Tratamientos Alternativos Al Curado Tradicional De Higo Seco

Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura

Tratamientos Alternativos Al Curado Tradicional De Higo Seco

Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura

Nuevas Tecnologías Para La Extracción De Compuestos Bioactivos En Subproductos De Pimientos

Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura

Nuevas Tecnologías Para La Extracción De Compuestos Bioactivos En Subproductos De Pimientos

Spices And Herbs

Nuevas Tecnologías Para La Extracción De Compuestos Bioactivos En Subproductos De Pimientos

Spices And Herbs

Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism

Spices And Herbs

Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism

Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture

Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism

Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture

Clostridium

Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture

Clostridium

Combined Effect Of Pediocin Bacha-6111-2 And High Hydrostatic Pressure To Control Listeria Innocua In Fermented Meat Sausage

Clostridium

Combined Effect Of Pediocin Bacha-6111-2 And High Hydrostatic Pressure To Control Listeria Innocua In Fermented Meat Sausage

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

Combined Effect Of Pediocin Bacha-6111-2 And High Hydrostatic Pressure To Control Listeria Innocua In Fermented Meat Sausage

Desarrollo De La Tutorización De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura Mediante Un Espacio Virtual

Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura

Desarrollo De La Tutorización De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura Mediante Un Espacio Virtual

Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura

Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium

Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura

Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium

Efecto Del Uso De Lactoreemplazantes Sobre Los Compuestos Volátiles De La Carne De Cabrito Lechal De Ocho Razas Españolas

Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium

Efecto Del Uso De Lactoreemplazantes Sobre Los Compuestos Volátiles De La Carne De Cabrito Lechal De Ocho Razas Españolas

Extracción De Compuestos Fenólicos De Subproductos De Caqui Mediante Métodos Convencionales Y No Convencionales

Efecto Del Uso De Lactoreemplazantes Sobre Los Compuestos Volátiles De La Carne De Cabrito Lechal De Ocho Razas Españolas

Extracción De Compuestos Fenólicos De Subproductos De Caqui Mediante Métodos Convencionales Y No Convencionales

Efecto De Las Condiciones De Secado Sobre La Calidad De La Cáscara De Pimiento Para La Obtención De Pimentón

Extracción De Compuestos Fenólicos De Subproductos De Caqui Mediante Métodos Convencionales Y No Convencionales

Efecto De Las Condiciones De Secado Sobre La Calidad De La Cáscara De Pimiento Para La Obtención De Pimentón

Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis

Efecto De Las Condiciones De Secado Sobre La Calidad De La Cáscara De Pimiento Para La Obtención De Pimentón

Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis

Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)

Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis

Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)

Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?

Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)

Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?

Postharvest Application Of 1-Methylcyclopropene (1-Mcp) For Preservation Of ‘albacor’ Figs (Ficus Carica L.)

Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?

Postharvest Application Of 1-Methylcyclopropene (1-Mcp) For Preservation Of ‘albacor’ Figs (Ficus Carica L.)

Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production

Postharvest Application Of 1-Methylcyclopropene (1-Mcp) For Preservation Of ‘albacor’ Figs (Ficus Carica L.)

Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production

Clostridium

Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production

Clostridium

Characterization Of Anti-Listerial Bacteriocin Produced By Lactic Acid Bacteria Isolated From Traditional Fermented Foods From Cambodia

Clostridium

Characterization Of Anti-Listerial Bacteriocin Produced By Lactic Acid Bacteria Isolated From Traditional Fermented Foods From Cambodia

Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas

Characterization Of Anti-Listerial Bacteriocin Produced By Lactic Acid Bacteria Isolated From Traditional Fermented Foods From Cambodia

Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas

The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors

Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas

The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors

Biopreservation Strategies In Combination With Mild High Pressure Treatments In Traditional Portuguese Ready-To-Eat Meat Sausage

The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors

Biopreservation Strategies In Combination With Mild High Pressure Treatments In Traditional Portuguese Ready-To-Eat Meat Sausage

Evaluation Of The Combined Effect Of Chitosan And Lactic Acid Bacteria In Alheira (Fermented Meat Sausage) Paste

Biopreservation Strategies In Combination With Mild High Pressure Treatments In Traditional Portuguese Ready-To-Eat Meat Sausage

Evaluation Of The Combined Effect Of Chitosan And Lactic Acid Bacteria In Alheira (Fermented Meat Sausage) Paste

Enhancement Of Bacteriocin Production And Antimicrobial Activity Of Pediococcus Acidilactici Ha-6111-2

Evaluation Of The Combined Effect Of Chitosan And Lactic Acid Bacteria In Alheira (Fermented Meat Sausage) Paste

Enhancement Of Bacteriocin Production And Antimicrobial Activity Of Pediococcus Acidilactici Ha-6111-2

Prevalence And Antimicrobial Susceptibility Of Acinetobacter Spp. Isolated From Meat

Enhancement Of Bacteriocin Production And Antimicrobial Activity Of Pediococcus Acidilactici Ha-6111-2

Prevalence And Antimicrobial Susceptibility Of Acinetobacter Spp. Isolated From Meat

Combined Effect Of Antagonistic Yeast And Modified Atmosphere To Control Penicillium Expansum Infection In Sweet Cherries Cv. Ambrunés

Prevalence And Antimicrobial Susceptibility Of Acinetobacter Spp. Isolated From Meat

Combined Effect Of Antagonistic Yeast And Modified Atmosphere To Control Penicillium Expansum Infection In Sweet Cherries Cv. Ambrunés

Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera

Combined Effect Of Antagonistic Yeast And Modified Atmosphere To Control Penicillium Expansum Infection In Sweet Cherries Cv. Ambrunés

Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera

Yeast Community In Traditional Portuguese Serpa Cheese By Culture-Dependent And -Independent Dna Approaches

Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera

Yeast Community In Traditional Portuguese Serpa Cheese By Culture-Dependent And -Independent Dna Approaches

Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere

Yeast Community In Traditional Portuguese Serpa Cheese By Culture-Dependent And -Independent Dna Approaches

Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere

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

Evaluation Of Agronomic And Fruit Quality Traits Of Fig Tree Varieties (Ficus Carica L.) Grown In Mediterranean Conditions

Influence Of Ripening Stage On Bioactive Compounds And Antioxidant Activity In Nine Fig (Ficus Carica L.) Varieties Grown In Extremadura, Spain

Evaluation Of Agronomic And Fruit Quality Traits Of Fig Tree Varieties (Ficus Carica L.) Grown In Mediterranean Conditions

Physicochemical And Nutritional Characterization Of Brebas For Fresh Consumption From Nine Fig Varieties (Ficus Carica L.) Grown In Extremadura (Spain)

Evaluation Of Agronomic And Fruit Quality Traits Of Fig Tree Varieties (Ficus Carica L.) Grown In Mediterranean Conditions

Physicochemical And Nutritional Characterization Of Brebas For Fresh Consumption From Nine Fig Varieties (Ficus Carica L.) Grown In Extremadura (Spain)

Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application

Physicochemical And Nutritional Characterization Of Brebas For Fresh Consumption From Nine Fig Varieties (Ficus Carica L.) Grown In Extremadura (Spain)

Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application

Mild Pressure Treatments Applied To Pediococcus Acidilactici Ha-6111-2 At Exponential Growth Phase

Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application

Mild Pressure Treatments Applied To Pediococcus Acidilactici Ha-6111-2 At Exponential Growth Phase

Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages

Mild Pressure Treatments Applied To Pediococcus Acidilactici Ha-6111-2 At Exponential Growth Phase

Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages

Antimicrobial Activity Of Ethanolic Extract Of Propolis In “alheira”, A Fermented Meat Sausage

Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages

Antimicrobial Activity Of Ethanolic Extract Of Propolis In “alheira”, A Fermented Meat Sausage

Sistemas De Secado Alternativos Al Secado Al Sol En Higos

Antimicrobial Activity Of Ethanolic Extract Of Propolis In “alheira”, A Fermented Meat Sausage

Sistemas De Secado Alternativos Al Secado Al Sol En Higos

Potential Antimicrobial And Antiproliferative Activities Of Autochthonous Starter Cultures And Protease Epg222 In Dry-Fermented Sausages

Sistemas De Secado Alternativos Al Secado Al Sol En Higos

Potential Antimicrobial And Antiproliferative Activities Of Autochthonous Starter Cultures And Protease Epg222 In Dry-Fermented Sausages

Characterisation Of The Vegetable Rennets Used For 'torta Del Casar' Cheesemaking By A Protein Profile Method

Potential Antimicrobial And Antiproliferative Activities Of Autochthonous Starter Cultures And Protease Epg222 In Dry-Fermented Sausages

Characterisation Of The Vegetable Rennets Used For 'torta Del Casar' Cheesemaking By A Protein Profile Method

Evaluation Of Different Drying Systems As An Alternative To Sun Drying For Figs (Ficus Carica L)

Characterisation Of The Vegetable Rennets Used For 'torta Del Casar' Cheesemaking By A Protein Profile Method

Evaluation Of Different Drying Systems As An Alternative To Sun Drying For Figs (Ficus Carica L)

Preservation Of Different Fig Cultivars (Ficus Carica L.) Under Modified Atmosphere Packaging During Cold Storage

Evaluation Of Different Drying Systems As An Alternative To Sun Drying For Figs (Ficus Carica L)

Preservation Of Different Fig Cultivars (Ficus Carica L.) Under Modified Atmosphere Packaging During Cold Storage

Synergism Of Defatted Soybean Meal Extract And Modified Atmosphere Packaging To Preserve The Quality Of Figs (Ficus Carica L.)

Preservation Of Different Fig Cultivars (Ficus Carica L.) Under Modified Atmosphere Packaging During Cold Storage

Synergism Of Defatted Soybean Meal Extract And Modified Atmosphere Packaging To Preserve The Quality Of Figs (Ficus Carica L.)

Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases

Synergism Of Defatted Soybean Meal Extract And Modified Atmosphere Packaging To Preserve The Quality Of Figs (Ficus Carica L.)

Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases

Antioxidant And Antimicrobial Activity Of Natural Phenolic Extract From Defatted Soybean Flour By-Product For Stone Fruit Postharvest Application

Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases

Antioxidant And Antimicrobial Activity Of Natural Phenolic Extract From Defatted Soybean Flour By-Product For Stone Fruit Postharvest Application

Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón

Antioxidant And Antimicrobial Activity Of Natural Phenolic Extract From Defatted Soybean Flour By-Product For Stone Fruit Postharvest Application

Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón

Effect Of High Pressure On Growth And Bacteriocin Production Of Pediococcus Acidilactici Ha-6111-2

Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón

Effect Of High Pressure On Growth And Bacteriocin Production Of Pediococcus Acidilactici Ha-6111-2

Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels

Effect Of High Pressure On Growth And Bacteriocin Production Of Pediococcus Acidilactici Ha-6111-2

Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels

Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods

Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels

Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods

Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption

Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods

Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption

Effect Of Modified Atmosphere Packaging On The Antioxidant Activity And Total Phenolic Content In 'albacor' Figs

Agronomic Behaviour And Quality Of Six Fig Cultivars For Fresh Consumption

Effect Of Modified Atmosphere Packaging On The Antioxidant Activity And Total Phenolic Content In 'albacor' Figs

Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)

Effect Of Modified Atmosphere Packaging On The Antioxidant Activity And Total Phenolic Content In 'albacor' Figs

Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)

High Pressure Extraction Of Phenolic Compounds From Citrus Peels†

Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)

High Pressure Extraction Of Phenolic Compounds From Citrus Peels†

Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese

High Pressure Extraction Of Phenolic Compounds From Citrus Peels†

Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese

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

Quality Assessment Of Commercial Paprikas

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

Quality Assessment Of Commercial Paprikas

Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)

Quality Assessment Of Commercial Paprikas

Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)

Development Of A Multiplex Qpcr Method For Simultaneous Quantification In Dry-Cured Ham Of An Antifungal-Peptide Penicillium Chrysogenum Strain Used As Protective Culture And Aflatoxin-Producing Moulds

Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)

Development Of A Multiplex Qpcr Method For Simultaneous Quantification In Dry-Cured Ham Of An Antifungal-Peptide Penicillium Chrysogenum Strain Used As Protective Culture And Aflatoxin-Producing Moulds

Clostridium (C. Botulinum And C. Perfringens)

Development Of A Multiplex Qpcr Method For Simultaneous Quantification In Dry-Cured Ham Of An Antifungal-Peptide Penicillium Chrysogenum Strain Used As Protective Culture And Aflatoxin-Producing Moulds

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

Aplicación De Atmósferas Controladas Para Prolongar La Vida Útil De Cerezas Tipo Picota De La Variedad "ambrunés"

Bacterial Communities Of The Traditional Raw Ewe's Milk Cheese Torta Del Casar Made Without The Addition Of A Starter

Aplicación De Atmósferas Controladas Para Prolongar La Vida Útil De Cerezas Tipo Picota De La Variedad "ambrunés"

Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese

Aplicación De Atmósferas Controladas Para Prolongar La Vida Útil De Cerezas Tipo Picota De La Variedad "ambrunés"

Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese

Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar

Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese

Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar

Authentication Of 'cereza Del Jerte' Cherry Cultivars Using Real Time Pcr

Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar

Authentication Of 'cereza Del Jerte' Cherry Cultivars Using Real Time Pcr

Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins

Authentication Of 'cereza Del Jerte' Cherry Cultivars Using Real Time Pcr

Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins

Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life

Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins

Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life

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

Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life

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

Influencia De Las Técnicas De Cultivo En La Producción Del Pimiento Para Pimentón En La Comarca De La Vera

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

Influencia De Las Técnicas De Cultivo En La Producción Del Pimiento Para Pimentón En La Comarca De La Vera

Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage

Influencia De Las Técnicas De Cultivo En La Producción Del Pimiento Para Pimentón En La Comarca De La Vera

Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage

Comparison Of The Effects Of A Commercial And An Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Culture On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón

Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage

Comparison Of The Effects Of A Commercial And An Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Culture On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón

Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures

Comparison Of The Effects Of A Commercial And An Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Culture On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón

Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures

Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products

Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures

Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products

Efecto De La Aplicación De Bacterias Acido Lácticas Potencialmente Probióticas En Las Propiedades Sensoriales De Embutidos Crudos Curados Ibéricos

Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products

Efecto De La Aplicación De Bacterias Acido Lácticas Potencialmente Probióticas En Las Propiedades Sensoriales De Embutidos Crudos Curados Ibéricos

Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries

Efecto De La Aplicación De Bacterias Acido Lácticas Potencialmente Probióticas En Las Propiedades Sensoriales De Embutidos Crudos Curados Ibéricos

Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries

El Plan De Seguimiento Ecológico De La Reserva Natural Dirigida De La Laguna De Gallocanta

Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries

El Plan De Seguimiento Ecológico De La Reserva Natural Dirigida De La Laguna De Gallocanta

Uso De Levaduras Autóctonas Como Biocontrol De La Población De Mohos Toxigénicos En El Jamón Ibérico

El Plan De Seguimiento Ecológico De La Reserva Natural Dirigida De La Laguna De Gallocanta

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

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

A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives

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

Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr

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

Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr

Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)

Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr

Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)

Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods

Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)

Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods

Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products

Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods

Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products

Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes

Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products

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

Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.

Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage

Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.

Identification Of Molds Associated With Green Table Olives

Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.

Identification Of Molds Associated With Green Table Olives

Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón

Identification Of Molds Associated With Green Table Olives

Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón

Clostridium

Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón

Clostridium

Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages

Clostridium

Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages

Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa

Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages

Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa

Avances En La Autentificación De Cerezas Del Jerte

Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa

Avances En La Autentificación De Cerezas Del Jerte

Characterization Of The Novel Antifungal Protein Pgafp And The Encoding Gene Of Penicillium Chrysogenum

Avances En La Autentificación De Cerezas Del Jerte

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

Effect Of The Commercial Ripening Stage And Postharvest Storage On Microbial And Aroma Changes Of 'ambrunés' Sweet Cherries

Characterization Of The Novel Antifungal Chitosanase Pgchp And The Encoding Gene From Penicillium Chrysogenum

Effect Of The Commercial Ripening Stage And Postharvest Storage On Microbial And Aroma Changes Of 'ambrunés' Sweet Cherries

Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham

Effect Of The Commercial Ripening Stage And Postharvest Storage On Microbial And Aroma Changes Of 'ambrunés' Sweet Cherries

Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham

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

Control De Calidad Del Cardo Silvestre En La Elaboración De La Torta Del Casar

Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages

Control De Calidad Del Cardo Silvestre En La Elaboración De La Torta Del Casar

Un Nuevo Embutido Probiótico De Cerdo Ibérico

Control De Calidad Del Cardo Silvestre En La Elaboración De La Torta Del Casar

Un Nuevo Embutido Probiótico De Cerdo Ibérico

Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis

Un Nuevo Embutido Probiótico De Cerdo Ibérico

Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis

Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products

Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis

Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products

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

Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products

Estimación Del Trabajo No Presencial Del Alumno En Las Asignaturas Del Área De Nutrición Y Bromatología En La Licenciatura De Ciencia Y Tecnología De Los Alimentos De La Universidad De Extremadura

Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura

Estimación Del Trabajo No Presencial Del Alumno En Las Asignaturas Del Área De Nutrición Y Bromatología En La Licenciatura De Ciencia Y Tecnología De Los Alimentos De La Universidad De Extremadura

Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura

Aceptación De Las Metodologías Ects Por Parte De Los Alumnos De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura

Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura

Aceptación De Las Metodologías Ects Por Parte De Los Alumnos De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura

Optimización De Un Protocolo Para La Identificación De Variedades De Cereza Mediante El Análisis De Perfiles Proteicos Por Electroforesis Capilar En Zona (Ecz)

Aceptación De Las Metodologías Ects Por Parte De Los Alumnos De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura

Optimización De Un Protocolo Para La Identificación De Variedades De Cereza Mediante El Análisis De Perfiles Proteicos Por Electroforesis Capilar En Zona (Ecz)

Valoracion A Medio Plazo De La Intervención En Fase I De Prevención Y Rehabilitación Cardíaca En Pacientes Isquémicos Obesos

Optimización De Un Protocolo Para La Identificación De Variedades De Cereza Mediante El Análisis De Perfiles Proteicos Por Electroforesis Capilar En Zona (Ecz)

Valoracion A Medio Plazo De La Intervención En Fase I De Prevención Y Rehabilitación Cardíaca En Pacientes Isquémicos Obesos

Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)

Valoracion A Medio Plazo De La Intervención En Fase I De Prevención Y Rehabilitación Cardíaca En Pacientes Isquémicos Obesos

Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)

Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages

Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)

Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages

Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages

Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages

Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages

Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting

Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages

Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting

Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives

Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting

Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives

Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham

Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives

Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham

Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham

Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham

Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham

Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers

Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham

Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers

Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos

Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers

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

Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)

Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages

Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)

Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives

Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)

Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives

Calidad De La Carne De Caza

Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives

Calidad De La Carne De Caza

Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)

Calidad De La Carne De Caza

Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)

Genetic Characterization And Expression Of The Novel Fungal Protease, Epg222 Active In Dry-Cured Meat Products

Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)

Genetic Characterization And Expression Of The Novel Fungal Protease, Epg222 Active In Dry-Cured Meat Products

Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham

Genetic Characterization And Expression Of The Novel Fungal Protease, Epg222 Active In Dry-Cured Meat Products

Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham

Grupos Microbianos Implicados En La "cala" Del Jamón Ibérico.

Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham

Grupos Microbianos Implicados En La "cala" Del Jamón Ibérico.

Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés

Grupos Microbianos Implicados En La "cala" Del Jamón Ibérico.

Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés

Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico

Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés

Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico

Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika

Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico

Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika

Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'

Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika

Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'

Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins

Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'

Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins

Influence Of A Test Preservative On Sponge Cakes Under Different Storage Conditions

Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins

Influence Of A Test Preservative On Sponge Cakes Under Different Storage Conditions

Interés Del Control De Los Mohos En El Jamón Curado

Influence Of A Test Preservative On Sponge Cakes Under Different Storage Conditions

Interés Del Control De Los Mohos En El Jamón Curado

Identificación De Bacterias Lácticas Aisladas De Embutidos De Cerdo Ibérico Mediante Perfil De Proteínas Intracelulares

Interés Del Control De Los Mohos En El Jamón Curado

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

Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr

Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures

Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr

Effect Of Processing Of Tomato Paste On The Pigment Content

Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr

Effect Of Processing Of Tomato Paste On The Pigment Content

Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins

Effect Of Processing Of Tomato Paste On The Pigment Content

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

Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins

Functional Expression Of Keratinase (Kera) Gene From Bacillus Licheniformis In Pichia Pastoris

Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins

Purification And Characterization Of An Extracellular Protease From Penicillium Chrysogenum Pg222 Active Against Meat Proteins

Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins

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

Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores

Caracteres De Prolificidad Y Aptitud Materna En Hembras Híbridas Del Cruce Entre Estirpes De Cerdo Ibérico

Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores

Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos

Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores

Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos

Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis

Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos

Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis

Carácteres Productivos Y De Calidad En Cerdos Ibéricos Puros Y Cruzados Con Duroc: Influencia De La Montanera Sobre Su Perfil De Ácidos Grasos

Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis

Carácteres Productivos Y De Calidad En Cerdos Ibéricos Puros Y Cruzados Con Duroc: Influencia De La Montanera Sobre Su Perfil De Ácidos Grasos

Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham

Carácteres Productivos Y De Calidad En Cerdos Ibéricos Puros Y Cruzados Con Duroc: Influencia De La Montanera Sobre Su Perfil De Ácidos Grasos

Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham

Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado

Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham

Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado

Valoración De La Importancia De Realizar El Desayuno Y/o Almuerzo En El Balance Nutricional Del Adolescente. Estudio Navalcarnero (Madrid)

Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado

Valoración De La Importancia De Realizar El Desayuno Y/o Almuerzo En El Balance Nutricional Del Adolescente. Estudio Navalcarnero (Madrid)

Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction

Valoración De La Importancia De Realizar El Desayuno Y/o Almuerzo En El Balance Nutricional Del Adolescente. Estudio Navalcarnero (Madrid)

Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction

Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham

Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction

Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham

Alteraciones Detectables En La Concentración De Lípidos Plasmáticos De Perros Con Hepatopatías

Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham

Alteraciones Detectables En La Concentración De Lípidos Plasmáticos De Perros Con Hepatopatías

Utilización Del Alperujo De Aceituna Como Suplemento De La Ración En El Cerdo Ibérico De Primor

Alteraciones Detectables En La Concentración De Lípidos Plasmáticos De Perros Con Hepatopatías

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.

La Psicología Social En La Donación Y Trasplante De Órganos: (Análisis De Las Actitudes De La Población)

Clasificación De Calidades En Función Del Perfil De Ácidos Grasos. Ejercicio Comparativo En 4 Campañas Con Cerdos Ibéricos Cebados En Montaña Pura.

La Psicología Social En La Donación Y Trasplante De Órganos: (Análisis De Las Actitudes De La Población)

Rapid Detection Of Aspergillus Contamination In Dried Figs Using Electronic Nose Technology And Voc Profiling