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On the estimation and detection of the Rees–Sciama effect

Monthly notices of the Royal Astronomical Society, 2017-02, Vol.464 (4), p.3784-3784

2017

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Analysis and Methodology to Characterize Heat Transfer Phenomena in Automotive Turbochargers

Journal of engineering for gas turbines and power, 2015-02, Vol.137 (2)

2015

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Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content

Meat science, 2005-02, Vol.69 (2), p.249-254

2005

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K-lactate and high pressure effects on the safety and quality of restructured hams

Meat science, 2012-05, Vol.91 (1), p.56-61

2012

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X-ray absorptiometry for non-destructive monitoring of the salt uptake in bone-in raw hams during salting

Food control, 2015-01, Vol.47, p.37-42

2015

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Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid composition

Meat science, 2015-01, Vol.99, p.18-24

2015

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Anaesthesia-related diplopia after cataract surgery

British journal of anaesthesia : BJA, 2003-02, Vol.90 (2), p.189-193

2003

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Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR

Meat science, 2014-01, Vol.96 (1), p.617-622

2014

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Methodology for characterisation and simulation of turbocharged diesel engines combustion during transient operation. Part 1: Data acquisition and post-processing

Applied thermal engineering, 2009, Vol.29 (1), p.142-149

2009

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Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters

Meat science, 2009-11, Vol.83 (3), p.390-397

2009

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Effect of pH24, NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham

Meat science, 2006-02, Vol.72 (2), p.185-194

2006

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External heat losses in small turbochargers: Model and experiments

Energy (Oxford), 2014-07, Vol.71, p.534-546

2014

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Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham

Food chemistry, 2013-12, Vol.141 (3), p.3207-3214

2013

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Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content

Meat science, 2006-07, Vol.73 (3), p.484-490

2006

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Effect of pH24h, curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham

Food chemistry, 2013-12, Vol.141 (3), p.3207-3214

2013

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Experimental approach for the characterization and performance analysis of twin entry radial-inflow turbines in a gas stand and with different flow admission conditions

Applied thermal engineering, 2019-08, Vol.159, p.113737, Article 113737

2019

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Rehydration kinetics at 5 and 15°C of dry salted meat

Journal of food engineering, 2012-06, Vol.110 (3), p.465-471

2012

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Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on sensory traits

Meat science, 2010-07, Vol.85 (3), p.420-427

2010

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Relationship between emotional intelligence and neurocognition in severe mental disorders

European psychiatry, 2016-03, Vol.33 (S1), p.S367-S367

2016

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The evolution of emotional intelligence in schizophrenia: A comparative study of two groups at different times of the disorder

European psychiatry, 2016-03, Vol.33 (S1), p.S575-S575

2016

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The emotional intelligence in severe mental disorders: A comparative study in schizophrenia and bipolar disorder

European psychiatry, 2016-03, Vol.33 (S1), p.S330-S331

2016

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Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: Skin trimming and pressing

Meat science, 2012-02, Vol.90 (2), p.386-392

2012

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High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio

Meat science, 2011-07, Vol.88 (3), p.542-547

2011

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A fluid dynamic model for unsteady compressible flow in wall-flow diesel particulate filters

Energy (Oxford), 2011, Vol.36 (1), p.671-684

2011

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Description of a Semi-Independent Time Discretization Methodology for a One-Dimensional Gas Dynamics Model

Journal of engineering for gas turbines and power, 2009-05, Vol.131 (3)

2009

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On the estimation and detection of the Rees–Sciama effect

Analysis and Methodology to Characterize Heat Transfer Phenomena in Automotive Turbochargers

Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content

K-lactate and high pressure effects on the safety and quality of restructured hams

X-ray absorptiometry for non-destructive monitoring of the salt uptake in bone-in raw hams during salting

Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid composition

Anaesthesia-related diplopia after cataract surgery

Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR

Methodology for characterisation and simulation of turbocharged diesel engines combustion during transient operation. Part 1: Data acquisition and post-processing

Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters

Effect of pH24, NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham

External heat losses in small turbochargers: Model and experiments

Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham

Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content

Effect of pH24h, curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham

Experimental approach for the characterization and performance analysis of twin entry radial-inflow turbines in a gas stand and with different flow admission conditions

Rehydration kinetics at 5 and 15°C of dry salted meat

Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on sensory traits

Relationship between emotional intelligence and neurocognition in severe mental disorders

The evolution of emotional intelligence in schizophrenia: A comparative study of two groups at different times of the disorder

The emotional intelligence in severe mental disorders: A comparative study in schizophrenia and bipolar disorder

Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: Skin trimming and pressing

High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio

A fluid dynamic model for unsteady compressible flow in wall-flow diesel particulate filters

Description of a Semi-Independent Time Discretization Methodology for a One-Dimensional Gas Dynamics Model

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