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Fecha Título
21/09/2018 Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production
06/07/2018 Article Menu Download PDF[PDF] Full Article Content List Abstract Introduction Wine sensory attributes Declaration of conflicting interests Funding References Figures & Tables Article Metrics Toggle citation dialog Cite Toggle share dialog Share Toggle permissions dialog Request Permissions Related Articles Assessing olive oil peroxide value by NIRS, and on reference methods
01/04/2018 Sensory profile of green Spanish-style table olives according to cultivar and origin
10/03/2018 Pigment changes during preservation of green table olive specialities treated with alkali and without fermentation: Effect of thermal treatments and storage conditions
19/02/2018 The effect of olive fruit maturation in Spanish style fermentation with a controlled temperature
29/12/2017 Fermented Apulian table olives: Effect of selected microbial starters on polyphenols composition, antioxidant activities and bioaccessibility
21/12/2017 Sequential adaptation of Nannochloropsis gaditana to table olive processing water
13/12/2017 Retention of color and volatile compounds of Spanish-style green table olives pasteurized and stored in plastic containers under conditions of constant temperature
13/12/2017 Stability of color in Spanish-style green table olives pasteurized and stored in plastic containers
02/12/2017 Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives
22/09/2017 Genotyping, identification and multifunctional features of yeasts associated to Bosana naturally black table olive fermentations
04/09/2017 Tentative application of compositional data analysis to the fatty acid profiles of green Spanish-style Gordal table olives
11/08/2017 Approach for using trunk growth rate (TGR) in the irrigation scheduling of table olive orchards
23/07/2017 Phenolics fate in table olives (Olea europaea L. cv. Nocellara del Belice) debittered using the Spanish and Castelvetrano methods
09/07/2017 Internal fruit damage in table olive cultivars under superhigh-density hedgerows
09/07/2017 Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olives
01/06/2017 Evolution of microbiota during spontaneous and inoculated Tonda di Cagliari table olives fermentation and impact on sensory characteristics
30/04/2017 Bruising susceptibility of Manzanilla de Sevilla table olive cultivar under Regulated Deficit Irrigation
27/04/2017 Optimization and validation of a rapid liquid chromatography method for determination of the main polyphenolic compounds in table olives and in olive paste
21/02/2017 Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives
No Registros: 28 - No Páginas: 2

[16/07/2018] - Comienza el proyecto europeo WASTE4GREEN, en el que están involucradas 8 entidades de España, Portugal e Italia, entre las que se encuentra CTAEX

[18/06/2018] - CTAEX recibe el premio La Besana por su labor investigadora dirigida al sector agroalimentario extremeño

[07/06/2018] - CTAEX participa en el 13 Congreso Mundial del Tomate mostrando el camino de la innovación del campo a la mesa

CTAEX (Ctra. Villafranco a Balboa Km 1,2 E-06195 Villafranco del Guadiana (Badajoz) (España)
Teléfono: (+34) 924 448 077 - Fax: (+34) 924 241 002 - Correo-e: otri@ctaex.com

Proyecto Financiado por: Desarrollado por: