Agricultura y Alimentación

2017

1. Amino acids and biogenic amines in sparkling wines: the role of grape variety , time and type of aging

   Wine Active Compounds 2017

2. Amino acids, polysaccharides and oligosaccharides changes during the ageing of white and rose sparkling wines

   In Vino Analytica Scientia 2017 Symposium. IVAS 2017 (Book of abstracts)

3. Analysis of polyphenolic composition in red sparkling wines elaborated following different treatments and in two maturity degree

   Wine Active Compounds 2017

4. Aprendizaje cooperativo entre alumnos de un máster interuniversitario mediante la organización y participación en mesas de redondas: Máster oficial interuniversitario Sanidad y Producción Porcina

   Repensar la Universidad

5. Effect of different winemaking techniques on the amino acids compounds in red sparkling wines

   In Vino Analytica Scientia 2017 Symposium. IVAS 2017 (Book of abstracts)

6. Effect of fining and filtration on the polysaccharide and proanthocyanidin composition of red wines

   4th WAC International Conference 2017 (Book of abstracts)

7. Effectiveness of immersion treatments with acetic and citric acids and modified atmosphere against Campylobacter jejuni in poultry

   XXIII European Symposium on the Quality of Poultry Meat. Edimburgo 2017, 3 al 5 de Septiembre. (EGGMEAT 2017)

8. Effectiveness of immersion treatments with citric and lactic acids and modified atmosphere packaging against Campylobacter jejuni in poultry.

   XXth World Veterinary Poultry Association Congress. Edinburgh 2017 4-8 september. WVPA 2017. Abstract book

9. Effectiveness of immersion treatments with lactic and acetic acids and modified atmosphere against Campylobacter jejuni in poultry

   7th Congress of European Microbiolists (FEMS)

10. Foam characteristics and volatile composition of red sparkling wines from Tempranillo grape variety

    In Vino Analytica Scientia 2017 Symposium. IVAS 2017 (Book of abstracts)

11. Inhibición por la nisina del crecimiento de las bacterias lácticas y la formación de biofilms en el contexto enológico

    IX Reunión de la Red BAL

12. Microbiological quality of poultry during processing in a slaughterhouse

    XXth World Veterinary Poultry Association Congress. 4-8 September Edinburgh 2017 (WVPA 2017)

13. Potencial de variedades de uva blanca y tinta de Castilla y León para la elaboración de vinos espumosos naturales

    Reuniones del grupo de trabajo de experimentación en viticultura y enología

14. Prevalence of Listeria monocytogenes in poultry during processing in slaughterhouse and in poultry meat products

    7th Congress of European Microbiologists (FEMS)

15. Prevalence of Salmonella in poultry

    XXIII European Symposium on the Quality of Poultry Meat. Edimburgo 2017, 3 al 5 de Septiembre (EGGMEAT 2017)

16. Resistencia al etanol de bacterias lácticas enológicas; formación de biofilm y acción antimicrobiana de la nisina

    XII Congreso de los Grupos de Investigación Enológica (GIENOL 2013)

17. Seguimiento de la fermentación maloláctica del vino mediante el método rápido de microscopía de fluorescencia

    11ª Reunión RedAL de la Red Española de Bacterias Lácticas: bacterias lácticas y su relación con la salud y la calidad y seguridad de los alimentos

18. Study of wine varietals from the Balearic Islands (Spain): analysis of wine colour, monomeric anthocyanins, proanthocyanidins and sensory analysis

    In Vino Analytica Scientia 2017 Symposium. IVAS 2017 (Book of abstracts)

19. UV-B and grapevine: from plant physiology to the quality of berries and wine

    17th Congress of the European Society for Photobiology. Program and book of abstracts