Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

Contribution of a selected fungal population to the volatile compounds on dry-cured ham

Identification and characterization of yeast isolated from the elaboration of seasoned green table olives

Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels

Spoilage yeasts: What are the sources of contamination of foods and beverages?

Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages