https://opendata.unex.es/recurso/educacion/universidad/personal/372aa72d168805ab1b4c184e0f613be8-ana-isabel-andres-nieto
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- Aceptabilidad de hamburguesas de cordero con extractos de subproductos de la industria agroalimentaria
- Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED
- Antioxidant Activity of Aqueous Extracts Obtained from By-Products of Grape, Olive, Tomato, Lemon, Red Pepper and Pomegranate
- Antioxidant peptides (<3 kDa) identified on hard cow milk cheese with rennet from different origin
- Aprovechamiento de subproductos de la industria de tomate para alimentación de corderos
- Avances en la investigación sobre el envasado de productos cárnicos en atmósferas modificadas
- Cambios producidos por las metodologías ECTS sobre la dedicación docente en el curso piloto de 4º de Ingeniero Agrónomo de la Universidad de Extremadura
- Caracterización preliminar de cinco tipos de cerveza artesana de Extremadura
- Combinación de ácido linoléico conjugado (Cla) y ácidos grasos monoinsaturados (Agmi) en la alimentación porcina. Efecto sobre parámetros productivos, calidad de la carne y composición en ácidos grasos
- Composición histoquímica de los músculos del jamón del cerdo ibérico: relación con parámetros de calidad.
- Condiciones del procesado que favorecen el desarrollo del "flavor" : influencia de la sal, la temperatura y la duración del proceso madurativo
- 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.
- Development of Teamwork Skills Using ICTs in Undergraduate Students of Food Industry Engineering Degree
- Different dry hopping and fermentation methods: influence on beer nutritional quality
- Efecto de la aplicación de alta presión hidrostática (APH) sobre el color y estabilidad oxidativa de jamón ibérico loncheado y envasado en atmósfera modificada
- Efecto de la aplicación de subproductos industriales de tomate (SIT) sobre la estabilidad oxidativa de carne de cordero
- Efecto de monóxido de carbono (CO) en la calidad de la carne fresca de cordero envasada y almacenada en atmósferas protectoras
- Efecto del cebo en montanera sobre el balance antioxidante/oxidante de la carne de cerdo ibérico
- Efecto del envasado en armósfera protectora sobre la calidad de la carne de cordero Merino
- Efecto del monóxido de carbono (CO) en la calidad de la carne fresca de cordero envasada y almacenada en atmósferas protectoras
- Efecto del sistema de explotación en montanera sobre la estabilidad oxidativa de la carne de cerdo ibérico
- Effect of Chitosan, Pectin and Sodium Caseinate Edible Coatings on Shelf Life of Fresh-Cut Prunus persica var. Nectarine
- Effect of MAP storage on chemical, physical and sensory characteristics of níscalos (Lactarius deliciosus)
- Effect of Phenolic Compounds from Almond Skins Obtained by Water Extraction on Pork Patty Shelf Life
- Effect of Tomato Pomace Extracts on the Shelf-Life of Modified Atmosphere-Packaged Lamb Meat
- Effect of Tomato Pomace Extracts on the Shelf‐Life of Modified Atmosphere‐Packaged Lamb Meat
- Effect of a Chitosan Coating Enriched with an Olive Leaf Extract on the Characteristics of Pork Burgers
- Effect of exposure to light on physico-chemical quality attributes of sliced dry-cured Iberian ham under different packaging systems
- Effect of live weight and sex on physico-chemical and sensorial characteristics of Merino lamb meat
- Effect of ripening and olive cold storage on oil yield and some olive oil characteristics
- Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham
- Efficacy of modified active packaging with oxygen scavengers for the preservation of sliced Iberian dry-cured shoulder
- Enhancing Shelf Life and Nutritional Quality of Lamb Burgers with Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure
- Estrategias de coordinación en la elaboración de planes docentes para la implantación de un curso piloto de cuarto de ingeniero agrónomo en la universidad de Extremadura
- Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP
- Evolution of the fatty acid composition and oxidative stability of merino lamb meat stored under different modified atmospheres
- Factores que determinan las atribuciones de calidad del jamón ibérico
- Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb patties
- High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour
- High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere
- Implementación del aprendizaje basado en proyectos en una asignatura de la titulación de Ciencia y Tecnología de Alimentos
- Improvement of a solid phase extraction method for analysis of lipid fractions in muscle foods
- In vitro antioxidant activity and bioactive components of by products extracts: (lemon and red pepper)
- Influence of rearing conditions and crossbreeding on muscle color in Iberian pigs Influencia de las condiciones de crianza y del cruce en el color de los músculos de cerdos Ibéricos
- Influence of sensory characteristics on the acceptability of dry-cured ham
- Influence of yeast inoculum (Saccharomyces cerevisiae and Torulaspora delbrueckii) on the production of rosé wines from high hydrostatic pressure-treated musts
- Influencia de la alimentación sobre parámetros físico-químicos y sensoriales del lomo curado de cerdo ibérico
- Influencia de la suplentación con subproducto de tomate sobre el crecimiento y calidad de carne en corderos merinos
- Influencia del uso de las TIC en la enseñanza de ecología a nivel universitario
- La discriminación de la calidad en la materia prima y en el jamón curado de cerdo ibérico mediante nariz artificial
- La obtención de materia prima de una adecuada aptitud tecnológica. Características de la grasa determinantes de la calidad del jamón: influencia de los factores genéticos y ambientales
- Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions
- Lipolysis in dry-cured ham: Influence of salt content and processing conditions
- Lipolytic and oxidative changes in Iberian dry-cured loin
- Modified atmosphere packaging and vacuum packaging for long period chilled storage of dry-cured Iberian ham
- Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device
- N-Alkane content of intramuscular lipids of Iberian fresh ham from different feeding systems and crossbreeding
- Nuevas presentaciones, atmósferas protectoras, vida útil del producto
- Nuevo método para el control analítico de la carne de cerdo ibérico explotado en la Dehesa
- Optimization of extraction conditions to improve phenolic content and in vitro antioxidant activity in craft brewers' spent grain using response surface methodology (rsm)
- Optimization of the concentration of freeze-dried vegetable extracts in order to extend shelf-life of lamb meat patties
- Optimization of the shelf life of lamb forelegs packed in different multilayer polymeric materials and modified atmospheres
- Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage
- Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre
- Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions
- Pretratamiento al vertido de residuos industriales orgánicos e inorgánicos: procesos de estabilización/solidificación con cal
- Prevention of rancidity and discolouration of Iberian dry cured sausage using proteases
- Proceso de obtención y transformación del jamón ibérico
- Project-based learning: Student performance and perceptions in a food industry engineering degree course
- Quality Traits of Dry-Cured Loins from Iberian Pigs Reared in Montanera System as Affected by Pre-Freezing Cure
- Quality traits of dry-cured loins from iberian pigs reared in montanera system as affected by pre-freezing cure
- Quality traits of fresh Iberian loin according to slaughter age and short-term freezing
- Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage
- Retos y perspectivas en los productos de cerdo ibérico: Procesos de elaboración controlados
- Screening of phytochemicals in fresh lamb meat patties stored in modified atmosphere packs: Influence on selected meat quality characteristics
- Sensory characteristics of Iberian ham: Influence of rearing system and muscle location/Caracteristicas sensoriales del jamón Ibérico: Influencia del sistema de engorde y del músculo
- Sensory characteristics of Iberian ham: Influence of salt content and processing conditions
- Shelf life of Merino lamb meat retail packaged under atmospheres of various compositions
- Stereospecific analysis of fresh and dry-cured muscle phospholipids from Iberian pigs
- Study of antioxidant activity and phenolic compounds of extracts obtained from different craft beer by-products
- Tecnología del salazonado del jamón ibérico
- Texture and appearance of dry cured ham as affected by fat content and fatty acid composition
- Tipos de fibras musculares en el cerdo ibérico; influencia del sistema de explotación.
- Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity
- Uso de rúbricas como instrumento para mejorar las competencias relacionadas con la elaboraciónde un trabajo fin de grado en la asignatura Tecnología Alimentaria Aplicada de la titulación de Ciencia y Tecnología de Alimentos
- Validation of rubric-based evaluation for bachelor's theses in a food science and technology degree
- Volatile compounds in Iberian dry-cured loin
- Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process
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