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Ana Fuentes

Showing results (1-10 of 117) with videos related to

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Journal of the Science of Food and Agriculture|September 9, 2024
Fermentation starters and bacteriocins as biocontrol strategies for table olives preservation: a mini-reviewPatricia Rus-Fernández, Ana Fuentes
The Surgical Clinics of North America|July 16, 2023
Medical Management of Cardiovascular DiseaseKyle Steiger, Ana Fuentes, Young Erben
Food Chemistry|June 9, 2019
Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressingsSusana Ribes, Ana Fuentes, Jose Manuel Barat
Critical Reviews in Food Science and Nutrition|April 11, 2017
Prevention of fungal spoilage in food products using natural compounds: A reviewSusana Ribes, Ana Fuentes, Pau Talens, et al.
Food Chemistry|June 11, 2016
Use of oil-in-water emulsions to control fungal deterioration of strawberry jamsSusana Ribes, Ana Fuentes, Pau Talens, et al.
Food Chemistry|September 7, 2017
Combination of different antifungal agents in oil-in-water emulsions to control strawberry jam spoilageSusana Ribes, Ana Fuentes, Pau Talens, et al.
Toxicology Mechanisms and Methods|June 11, 2021
Relevant essential oil components: a minireview on increasing applications and potential toxicityCristina Fuentes, Ana Fuentes, José Manuel Barat, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|October 11, 2023
Importance of the origin, organic production and other extrinsic parameters in fruit and vegetable choicesAna Fuentes, Eva Tormo, Jose M Barat, et al.
Journal of the Science of Food and Agriculture|November 3, 2017
Development of a novel smoke-flavoured salmon product by sodium replacement using water vapour permeable bagsArantxa Rizo, Ana Fuentes, José M Barat, et al.
Population and Environment|September 6, 2019
The burden of carcinogenic air toxics among Asian Americans in four US metro areasSara Grineski, Danielle Xiaodan Morales, Timothy Collins, et al.
Pageof 12

Showing results (1-10 of 117) with videos related to

Sort By:
Pageof 12
Journal of the Science of Food and Agriculture|September 9, 2024
Fermentation starters and bacteriocins as biocontrol strategies for table olives preservation: a mini-reviewPatricia Rus-Fernández, Ana Fuentes
The Surgical Clinics of North America|July 16, 2023
Medical Management of Cardiovascular DiseaseKyle Steiger, Ana Fuentes, Young Erben
Food Chemistry|June 9, 2019
Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressingsSusana Ribes, Ana Fuentes, Jose Manuel Barat
Critical Reviews in Food Science and Nutrition|April 11, 2017
Prevention of fungal spoilage in food products using natural compounds: A reviewSusana Ribes, Ana Fuentes, Pau Talens, et al.
Food Chemistry|June 11, 2016
Use of oil-in-water emulsions to control fungal deterioration of strawberry jamsSusana Ribes, Ana Fuentes, Pau Talens, et al.
Food Chemistry|September 7, 2017
Combination of different antifungal agents in oil-in-water emulsions to control strawberry jam spoilageSusana Ribes, Ana Fuentes, Pau Talens, et al.
Toxicology Mechanisms and Methods|June 11, 2021
Relevant essential oil components: a minireview on increasing applications and potential toxicityCristina Fuentes, Ana Fuentes, José Manuel Barat, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|October 11, 2023
Importance of the origin, organic production and other extrinsic parameters in fruit and vegetable choicesAna Fuentes, Eva Tormo, Jose M Barat, et al.
Journal of the Science of Food and Agriculture|November 3, 2017
Development of a novel smoke-flavoured salmon product by sodium replacement using water vapour permeable bagsArantxa Rizo, Ana Fuentes, José M Barat, et al.
Population and Environment|September 6, 2019
The burden of carcinogenic air toxics among Asian Americans in four US metro areasSara Grineski, Danielle Xiaodan Morales, Timothy Collins, et al.
Pageof 12