Zobrazeno 1 - 10
of 159
pro vyhledávání: '"A Pérez Nevado"'
Machine olfaction discrimination of Spanish-style green olives inoculated with spoilage mold species
Autor:
Sánchez, Ramiro, Pérez-Nevado, Francisco, Martillanes, Sara, Montero-Fernández, Ismael, Lozano, Jesús, Martín-Vertedor, Daniel
Publikováno v:
In Food Control May 2023 147
Autor:
Hernández, Alejandro, Ruiz-Moyano, Santiago, Galván, Ana Isabel, Merchán, Almudena V., Pérez Nevado, Francisco, Aranda, Emilio, Serradilla, Manuel Joaquín, Córdoba, María de Guía, Martín, Alberto
Publikováno v:
In Fungal Biology February 2021 125(2):143-152
Autor:
Ramiro Sánchez, Francisco Pérez-Nevado, Ismael Montero-Fernández, Jesús Lozano, Félix Meléndez, Daniel Martín-Vertedor
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
The chemical composition of the brine for Spanish-style table olives plays a crucial role during the fermentation process. Traditional laboratory analysis requires a high consumption of reagents, highly qualified personnel, sophisticated equipment, l
Externí odkaz:
https://doaj.org/article/4bbe2afab1304fd682f52f3e1a2d6252
Autor:
Martín-Vertedor, D., Fernández, A., Hernández, A., Arias-Calderón, R., Delgado-Adámez, J., Pérez-Nevado, F.
Publikováno v:
In Food Control February 2020 108
Autor:
Ana Isabel Carrapiso, Elena González, María Jesús Petrón, Francisco Pérez-Nevado, Paula Gaspar
Publikováno v:
Education Sciences, Vol 13, Iss 2, p 121 (2023)
The School of Agricultural Engineering has been involved in English-medium instruction (EMI) within the framework of the internationalization strategy of the University of Extremadura (Spain). Several years after these actions were initiated, it has
Externí odkaz:
https://doaj.org/article/634823e041444bdd8949d7faac5ea701
Autor:
Dalel Mechi, Francisco Pérez-Nevado, Ismael Montero-Fernández, Bechir Baccouri, Leila Abaza, Daniel Martín-Vertedor
Publikováno v:
Antioxidants, Vol 12, Iss 1, p 117 (2023)
The aim of this work was analyzing the use of olive leaf extracts (OLE) obtained from two local Tunisian olive tree cultivars ‘Chemlali’ and ’Sayali’ to reduce the acrylamide in Californian-style black olives. The phenol profile, antioxidant,
Externí odkaz:
https://doaj.org/article/9a31dd9a88e648c0839e160d998b28ac
Autor:
Ruiz-Moyano, Santiago, Esperilla, Antonio, Hernández, Alejandro, Benito, María José, Casquete, Rocio, Martín-Vertedor, Daniel, Pérez-Nevado, Francisco
Publikováno v:
In LWT July 2019 109:250-254
Publikováno v:
Fermentation, Vol 9, Iss 1, p 29 (2022)
This work presents the attempt to develop a production technology for grape–plum low-alcohol beverages and enhance their chemical composition and flavor complexity through the non-Saccharomyces species. Saccharomyces cerevisiae (SC) pure cultures w
Externí odkaz:
https://doaj.org/article/ae100aaf134d4b8ea9aeb33bd3782b09
Autor:
Antonio Fernández, Ismael Montero-Fernández, Francisco Pérez-Nevado, Manuel Martínez, Daniel Martín-Vertedor
Publikováno v:
Applied Sciences, Vol 12, Iss 20, p 10265 (2022)
Oxidized black table olives are frequently consumed in the Mediterranean diet. To improve food quality, the use of by-products is an emergent strategy that should be more studied. With a better understanding of the use of by-products, healthier food
Externí odkaz:
https://doaj.org/article/6f294049499643aa8bdc60c9113a6bbb
Autor:
Hernández, A., Pérez-Nevado, F., Ruiz-Moyano, S., Serradilla, M.J., Villalobos, M.C., Martín, A., Córdoba, M.G.
Publikováno v:
In International Journal of Food Microbiology 2 December 2018 286:98-110