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- Acrylamide–Fat Correlation in Californian-Style Black Olives Using Near-Infrared Spectroscopy
- Addition of by-Products and Flavored Hydrocolloids Filling in Californian-Style Black Olive to Reduce Acrylamide Formation
- Allelopathy and Identification of Allelochemicals in the Leaves of Hakea decurrens subsp. physocarpa W.R. Barker
- Anti-Anemic and Anti-Dyspepsia Potential of Yogurt with Carao (Cassia grandis) in Rat Model
- Application of Electronic Nose to Discriminate Species of Mold Strains in Synthetic Brines
- Application of Fermentation as a Strategy for the Transformation and Valorization of Vegetable Matrices
- Attributes of Lactobacillus acidophilus as Effected by Carao (Cassia grandis) Pulp Powder
- Bioactive extracts from annona hypoglauca
- Bioactive extracts from swartzia latifolia
- Biological Attributes of the Soil with Intercaled Crops and Oil Palm (Elaeis guineensis Jacq.): Sustainable Management in the Amazon
- Bromatological Analysis, Chemical Composition and Bioassays from the Genipa americana L. (Rubiaceae)
- Burn Defect and Phenol Prediction for Flavoured Californian-Style Black Olives Using Digital Sensors
- Characterization of Bioactive Compounds in Northern Amazon Fruits
- Characterization of Water Quality Indicators in the Micro-basin of the Arizona River, Atlántida (Honduras)
- Characterization of bioactive molecules in palm oil pulp (elaeis guineensis jacq.)
- Chemical and physico-chemical characterization of seeds of melon cultivars: Valenciano and Pele de Sapo, cultivated in the Amazon
- Chemical characterization of oils and fats from amazonian fruits by 1H NMR
- Chemical composition, antimicrobial and anti-acetylcholinesterase activities of essential oil from Lantana camara (Verbenaceae) flowers
- Chemical composition, minerals, physicochemical properties and antioxidant activity in camu camu seed oil
- Chemical composition, antioxidant and biological activity of leaves passiflora foetida
- Chemical composition of essential oil of Melissa officinalis L. and antioxidant activity from Boa Vista-RR, Brazil
- Degradation of azole pesticides in WWTP effluent by hybrid advanced oxidation processes: UV, O3, US, EO, US/UV, O3/EO, O3/US, UV/O3, UV/EO, UV/O3/US, and UV/O3/EO
- Detection of Aroma Profile in Spanish Rice Paella during Socarrat Formation by Electronic Nose and Sensory Panel
- Development of a Drink Type Infusion From Coffee Pulp (Arabia coffea) Lempira Variety of Honduras
- Edaphic Factors and Flooding Periodicity Determining Forest Types in a Topographic Gradient in the Northern Brazilian Amazonia
- Effect of Microwave and Ultrasound-Assisted Extraction on the Phytochemical and In Vitro Biological Properties of Willow (Salix alba) Bark Aqueous and Ethanolic Extracts
- Effects of Weevil (Rhynchophorus palmarum), Teosinte (Dioon mejiae) and Caesar’s Mushroom (Amanita caesarea) on the Properties of Lactobacillus acidophilus LA-K
- Effects of Yogurt with Carao (Cassia grandis) on Intestinal Barrier Dysfunction, α-glycosidase Activity, Lipase Activity, Hypoglycemic Effect, and Antioxidant Activity
- Electronic Nose and Gas Chromatograph Devices for the Evaluation of the Sensory Quality of Green Coffee Beans
- Electronic Prediction of Chemical Contaminants in Aroma of Brewed Roasted Coffee and Quantification of Acrylamide Levels
- Enhancing Nutrient Profile and Reducing Acrylamide in California-Style Table Olives with Cassia grandis Fortification
- Evaluation of Tunisian Olive Leaf Extracts to Reduce the Bioavailability of Acrylamide in Californian-Style Black Olives
- Evaluation of total phenolic compounds and antioxidant activity in amazon fruit
- Fatty Acids Profile, Physicalchemical Properties and Minerals with Quantify Indicador of Astrocaryum aculeatum Pulp Oil
- Fatty acid profile and bioactivity from Annona hypoglauca seeds oil
- Fatty acids, physical-chemical properties, minerals, total phenols and anti-acetylcholinesterase of abiu seed oil
- Formulation of Protein-Rich Chocolate Chip Cookies Using Cricket (Acheta domesticus) Powder
- Freeze Drying Optimization of Canola Oil with Phytosterols using Alginate and Maltodextrin
- Impact of 5’ Adenosine Monophosphate, Potassium Chloride, and Glycine on the Physicochemical and Sensory Characteristics of Sodium-Reduced Chicken
- Impact of Carao (Cassia grandis) on Lactobacillus plantarum Immunomodulatory and Probiotic Capacity
- Impact of Corn Fiber on the Physicochemical/Technological Properties, Emotions, Purchase Intent and Sensory Characteristics of Gluten Free Bread with Novel Flours
- Influence of diurnal variation in the chemical composition and bioactivities of the essential oil from fresh and dried leaves ofLantana camara
- Influences of Yogurt with Functional Ingredients from Various Sources That Help Treat Leaky Gut on Intestinal Barrier Dysfunction in Caco-2 Cells
- Isolated Fraction of Gastric-Digested Camel Milk Yogurt with Carao (Cassia grandis) Pulp Fortification Enhances the Anti-Inflammatory Properties of HT-29 Human Intestinal Epithelial Cells
- Machine olfaction discrimination of Spanish-style green olives inoculated with spoilage mold species
- Management of Propagation Techniques of the Specie Croton lechleri Muell.Arg
- Masking Effect of Cassia grandis Sensory Defect with Flavoured Stuffed Olives
- Mediterranean Shrub Species as a Source of Biomolecules against Neurodegenerative Diseases
- Mineralogical Composition and Bioactive Molecules in the Pulp and Seed of Patauá (Oenocarpus bataua Mart.): A Palm from the Amazon
- Modeling by artificial neural networks of silver carp (Hypophthalmichthys molitrixi) with sous vide processing on the effects of storage and processing temperatures on the microbiological status
- Near-Infrared Spectroscopy Detection of Off-Flavor Compounds in Tench (Tinca tinca) After Depuration in Clean Water
- Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, and Purchase Intent
- Oil in Inajá Pulp (Maximiliana maripa): Fatty Acid Profile and Anti-acetylcholinesterase Activity
- Physical-Chemical Evaluation of the Cassia grandis L. as Fortifying Egg Powder
- Physical-chemical properties and chemical composition of Brazil nut oil, bertholletia excelsa, from state of roraima, Brazilian Amazon
- Physico-Chemical and Sensory Characteristics of Barbecue Sauce as Influenced by Cricket Flour (Gryllus Assimilis)
- Physicochemical Characterization of Carao Honey Flour (Cassia grandis) and Its Effects on the Sensory Attributes in a Cookie
- Phytochemical composition and physical-chemical properties of fatty acids from cinnamomun zeylanicum nees seed oil
- Phytometal Availability, Evaluation of Antioxidant Activity and Total Phenolic Compounds of Genipa americana L. (Rubiaceae) Fruits
- Quantification of Bioactive Molecules, Minerals and Bromatological Analysis in Carao (Cassia grandis)
- Reduced-sodium roasted chicken: Physical/technological characteristics, optimized KCl-seasoning mixture, consumer perception, liking, emotions, and purchase intent
- Sous-vide processing of silver carp: Effect of processing temperature and cold storage duration on the microbial quality of the product as well as modeling by artificial neural networks
- Technological usage of ripe banana pulp for the development of a salad dressing
- The Cricket (Gryllus assimilis) as an Alternative Food Versus Commercial Concentrate for Tilapia (Oreochromis sp.) in the Nursery Stage
- Use of Amazon Fruits Barks as Source of Nutrients
- a-Tocopherol in amazon fruits
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