A5062139375- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Postharvest Quality and Shelf Life Management
- Protein Hydrolysis and Bioactive Peptides
- Fermentation and Sensory Analysis
- Plant Pathogens and Fungal Diseases
- Phytochemicals and Antioxidant Activities
- Plant Physiology and Cultivation Studies
- Mycotoxins in Agriculture and Food
- Food Safety and Hygiene
- Polyamine Metabolism and Applications
- Phytochemistry and biological activities of Ficus species
- Microbial Metabolites in Food Biotechnology
- Listeria monocytogenes in Food Safety
- Microbial Inactivation Methods
- Essential Oils and Antimicrobial Activity
- Biochemical Analysis and Sensing Techniques
- Animal Nutrition and Physiology
- Plant-Microbe Interactions and Immunity
- Banana Cultivation and Research
- Identification and Quantification in Food
- Fungal and yeast genetics research
- Horticultural and Viticultural Research
- Nanocomposite Films for Food Packaging
- Food composition and properties
Universidad de Extremadura
2016-2025
Climate Outreach
2018
University of Wisconsin–Madison
2018
Sociedad Española de Endocrinología y Nutrición
2010-2016
Centro de Implantología Cirugía Oral y Maxilofacial
2016
Universidad de Navarra
2005
University of Córdoba
1997
ABSTRACT: A total of 192 lactic acid bacteria were isolated from 2 types naturally fermented dry sausages at 3 different stages the ripening process in order to select most suitable strains as starter cultures dry‐cured sausage manufacture according their technological characteristics such glucose fermentation, and acetic production, proteolytic, lipolytic, antimicrobial activities. Identification isolates revealed that 31.2% Pediococcus pentosaceus , 26.9% Lactococcus lactis 18.6%...
This study was performed to evaluate different by-products of broccoli (Brassica oleracea var. italica) production (leaf, inflorescence and stem) as sources valuable bioactive compounds, considering cultivars states maturation. The total phenolic chlorophyll contents well the antioxidant, ACE-inhibitory antimicrobial activities were quantified from ethanolic extracts tissues at two maturation stages five ('TSX 007′, 'Monaco', 'BRO 2047′, 'Parthenon' 'Summer purple'). major compounds in...
Fresh fruit is highly perishable during storage and transport, so there has been growing interest in finding safe natural antimicrobial compounds as a control tool. Phenolic are secondary metabolites naturally present vegetable material have associated with antioxidant properties. Therefore, the aim of this study was to investigate capacity potential effect phenolic extract obtained from defatted soybean flour against selected pathogenic bacteria microorganisms responsible decay.Analysis...
The objective of this study was to evaluate, from a technological and nutritional point view, the chemical composition functional properties industrial winemaking by-products, namely skins, stems lees. physical characteristics, as well (fat water retention swelling capacity, antioxidant their prebiotic effect), dietary fibre these by-products were studied. results showed that stems, lees are rich in fibre, with stem containing highest amounts non-extractable polyphenols attached...
This study evaluated the effect of high pressure processing on recovery added value compounds from citrus peels. Overall, total phenolic content in orange peel was significantly (P < .05) higher than that lemon peel, except when treated at 500 MPa. However, demonstrated more antioxidant activity peel. Pressure-treated samples (300 MPa, 10 min; 3 min) and comparatively to control samples. For severe treatments (500 min), decreased both