https://opendata.unex.es/recurso/educacion/universidad/personal/8d8d78687de9f18e99c534d9ccb30e04-santiago-ruiz-moyano-seco-de-herrera
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- A novel gene cluster allows preferential utilization of fucosylated milk oligosaccharides in Bifidobacterium longum subsp. longum SC596
- A study of the effect of different conditions on the growth of yeasts isolated from green table olives
- Activity/inactivity circadian rhythm shows high similarities between young obesity-induced rats and old rats
- Anti-fungal activity of phenolic sweet orange peel extract for controlling fungi responsible for post-harvest fruit decay
- Antioxidant and antimicrobial activity of natural phenolic extract from defatted soybean flour by-product for stone fruit postharvest application
- Antioxidant, antihypertensive and antimicrobial properties of phenolic compounds obtained from native plants by different extraction methods
- Application of ISSR-PCR for rapid strain typing of Debaryomyces hansenii isolated from dry-cured Iberian ham
- Application of ISSR-PCR as a rapid method for clustering and typing of yeasts isolated from table olives
- Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages
- Application of microperforated films to maintain quality traits of ‘13S-3-13’ sweet cherries
- Application of ultrasound for quality control of Torta del Casar cheese ripening
- Authentication of 'Cereza del Jerte' cherry cultivars using real time PCR
- Bacterial Communities in Serpa Cheese by Culture Dependent Techniques, 16S rRNA Gene Sequencing and High-throughput Sequencing Analysis
- Bacterial communities of fresh goat meat packaged in modified atmosphere
- Biocontrol of Cheese Spoilage Moulds Using Native Yeasts
- Características fisicoquímicas y funcionales de brevas de los cultivares ‘San Antonio’, ‘Tiberio’ y ‘Banane’
- Characterisation of the vegetable rennets used for 'Torta del Casar' cheesemaking by a protein profile method
- Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages
- Characterization by Volatile Compounds of Microbial Deep Spoilage in Iberian Dry-Cured Ham
- Characterization of molds isolated from smoked paprika by PCR-RFLP and micellar electrokinetic capillary electrophoresis
- Characterization of microbial population of breba and main crops (Ficus carica) during cold storage: Influence of passive modified atmospheres (MAP) and antimicrobial extract application
- 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
- Chemical composition and functional properties of dietary fibre concentrates from winemaking by-products: Skins, stems and lees
- Combined effect of antagonistic yeast and modified atmosphere to control Penicillium expansum infection in sweet cherries cv. Ambrunés
- Comparative transcriptomics reveals key differences in the response to milk oligosaccharides of infant gut-associated bifidobacteria
- 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
- Composition of the Cherry (Prunus avium L. and Prunus cerasus L.; Rosaceae)
- Contribution of culture media to oxidative stress and its effect on human oocytes
- Control of penicillium glabrum by indigenous antagonistic yeast from vineyards
- 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
- Determination of Fumonisins B1 and B2 in Food Matrices: Optimisation of a Liquid Chromatographic Method with Fluorescence Detection
- Development of real-time PCR methods for the quantification of Methanoculleus, Methanosarcina and Methanobacterium in anaerobic digestion
- Efecto de la aplicación de bacterias acido lácticas potencialmente probióticas en las propiedades sensoriales de embutidos crudos curados ibéricos
- Efecto de tres prebióticos comerciales en el crecimiento y metabolismo de 12 cepas de latobacilos [sic] con potenciales propiedades probióticas
- Efecto del envasado de carne de cabrito en atmósferas modificadas con CO2 sobre el desarrollo microbiano
- Effect of autochthonous starter cultures in the production of salchichón, a traditional Iberian dry-fermented sausage, with different ripening processes
- Effect of modified atmosphere packaging on the antioxidant activity and total phenolic content in 'Albacor' figs
- Effect of phenolic aqueous extracts obtained from soy flour and microperforated films on fungal resistance of 'Ambrunés' sweet cherries during postharvest storage
- Elicitors: impact on the fungal pathogenicity and colonization in fruits
- Endo-β-N-acetylglucosaminidases from infant gut-associated bifidobacteria release complex N-glycans from human milk glycoproteins
- Erratum: Comparative transcriptomics reveals key differences in the response to milk oligosaccharides of infant gut-associated bifidobacteria (Scientific Reports (2015) 5 (135517) (DOI:10.1038/srep13517))
- Evaluation of fungal hazards associated with dried fig processing
- Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels
- Formación práctica universitaria en y para la sostenibilidad: Aplicación de Trichodermas para la producción de plantas
- From field to fork: the benefits of Trichoderma spp. in food quality and safety
- Functional properties of extracts and residual dietary fibre from pomegranate (Punica granatum L.) peel obtained with different supercritical fluid conditions
- Fungal control in foods through biopreservation
- Gene expression of Aspergillus flavus strains on a cheese model system to control aflatoxin production
- Identificación y control de agentes bióticos causantes de alteraciones en el proceso productivo del higo seco
- Identification and selection of yeast with functional properties for future application in soft paste cheese
- Identification of the causal agent of aqueous spot disease of sweet cherries (Prunus avium l.) from the jerte valley (Cáceres, Spain)
- Impact of Pre-Selected Autochthonous Starter Cultures on the Flavor Quality of Iberian Dry-Fermented Salchichón Sausage with Different Ripening Processes
- Impact of Simulated Human Gastrointestinal Digestion on the Functional Properties of Dietary Fibres Obtained from Broccoli Leaves, Grape Stems, Pomegranate and Tomato Peels
- Impact of water management and geographic location on the physicochemical traits and fungal population of ‘Calabacita’ dried figs in Extremadura (Spain)
- Implantation Ability of the Potential Probiotic Strain,Lactobacillus reuteriPL519, in Salchichón, a Traditional Iberian Dry Fermented Sausage
- Implementation of netting system for production of ‘Calabacita’ dried figs: Effects on pest incidence, fruit quality and mycotoxin occurrence
- Improve the functional properties of dietary fibre isolated from broccoli by-products by using different technologies
- Improvement of shelf-life of cherry (Prunus avium L.) by combined application of modified-atmosphere packaging and antagonistic yeast for long-distance export
- Improving the viability and metabolism of intestinal probiotic bacteria using fibre obtained from vegetable by-products
- In vitro biological control of aspergillus flavus by hanseniaspora opuntiae l479 and hanseniaspora uvarum l793, producers of antifungal volatile organic compounds
- Influence of ripening stage on bioactive compounds and antioxidant activity in nine fig (Ficus carica L.) varieties grown in Extremadura, Spain
- Influence of the use of milk replacers and pH on the texture profiles of raw and cooked meat of suckling kids
- Low-frequency ultrasound as a tool for quality control of soft-bodied raw ewe's milk cheeses
- Low-temperature treatments as an alternative to conventional pest control in dried figs and their effect on overall fruit quality
- Metabarcoding analysis reveals a differential bacterial community profile associated with ‘Torta del Casar’ and ‘Queso de la Serena’ PDO cheeses
- Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures
- Mycobiota composition through the ripening of artisanal soft cheeses ‘Torta del Casar’ and ‘Queso de la Serena’ monitored by high-throughput sequencing
- Nuevas tecnologías en la elaboración de la aceituna de mesa
- Nuevas tecnologías para la extracción de compuestos bioactivos en subproductos de pimientos
- Otras microbiotas: hongos
- Pathogenesis of fungal infections
- Physicochemical and sensorial characterisation of four sweet cherry cultivars grown in Jerte Valley (Spain)
- 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
- Postharvest application of 1-methylcyclopropene (1-MCP) for preservation of ‘Albacor’ figs (Ficus carica L.)
- Potential antimicrobial and antiproliferative activities of autochthonous starter cultures and protease EPg222 in dry-fermented sausages
- Propiedades tecnológicas de Hafnia alvei/paralvei para su aplicación como cultivo indicador en quesos de pasta blanda
- Proteomic analyses of Bacteroides ovatus and Bifidobacterium longum in xylan bidirectional culture shows sugar cross-feeding interactions
- 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)
- Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages
- Rapid discrimination of Bifidobacterium animalis subspecies by matrix-assisted laser desorption ionization-time of flight mass spectrometry
- Relatedness of medically important strains of Saccharomyces cerevisiae as revealed by phylogenetics and metabolomics
- Release and utilization of N-acetyl-d-glucosamine from human milk oligosaccharides by Bifidobacterium longum subsp. infantis
- Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage salchichón
- Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar
- 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 pediococci for probiotic use in Iberian dry-fermented sausages
- Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition and Proteomic Changes in Lacticaseibacillus paracasei M38
- Screening of autochthonous lactic acid bacteria strains from artisanal soft cheese: probiotic characteristics and prebiotic metabolism
- Screening of lactic acid bacteria and bifidobacteria for potential probiotic use in Iberian dry fermented sausages
- Selection and application of antifungal VOCs-producing yeasts as biocontrol agents of grey mould in fruits
- Spoilage yeasts: What are the sources of contamination of foods and beverages?
- Study of microbiological quality of 'Ambrunés' sweet cherry during postharvest storage
- Synergism of defatted soybean meal extract and modified atmosphere packaging to preserve the quality of figs (Ficus carica L.)
- Technological and protective performance of LAB isolated from Serpa PDO cheese: Towards selection and development of an autochthonous starter culture
- Technological characterisation by free zone capillary electrophoresis (FCZE) of the vegetable rennet (Cynara cardunculus) used in torta del Casar cheese-making
- The growth and aflatoxin production of Aspergillus flavus strains on a cheese model system are influenced by physicochemical factors
- Un nuevo embutido probiótico de cerdo ibérico
- Use of autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter cultures in the production of chorizo in 2 different traditional industries
- Use of bifidobacterial specific terminal restriction fragment length polymorphisms to complement next generation sequence profiling of infant gut communities
- Use of efficient drying methods to improve the safety and quality of dried fig
- Use of equilibrium modified atmosphere packaging for preservation of 'San Antonio' and 'Banane' breba crops (Ficus carica L.)
- Uso de levaduras autóctonas como biocontrol de la población de mohos toxigénicos en el jamón ibérico
- Utilization of galactooligosaccharides by Bifidobacterium longum subsp. infantis isolates
- Variation in consumption of human milk oligosaccharides by infant gut-associated strains of bifidobacterium breve
- Vitamin Fortification of Fluid Milk
- Yeast community in traditional Portuguese Serpa cheese by culture-dependent and -independent DNA approaches
- Yeasts isolated from figs (Ficus carica L.) as biocontrol agents of postharvest fruit diseases
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