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Physical properties of sodium alginate solutions and edible wet calcium alginate coatings

Food science & technology, 2015-11, Vol.64 (1), p.212-219

2015

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Covid-19 treatment-induced neuropsychiatric adverse effects

General hospital psychiatry, 2020-11, Vol.67, p.163-164

2020

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Modelling of salt uptake for salt content standardization in dry-cured ham

Meat science, 2024-08, Vol.214, p.109523-109523, Article 109523

2024

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Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development

Meat science, 2021-02, Vol.172, p.108362-108362, Article 108362

2021

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Exploring the concept and management of post ictal psychosis through a clinical case and review

European psychiatry, 2023-03, Vol.66 (S1), p.S765-S766

2023

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Effect of high pressure processing temperature on dry-cured hams with different textural characteristics

Meat science, 2019-06, Vol.152, p.127-133

2019

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Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content

Meat science, 2009-06, Vol.82 (2), p.213-218

2009

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Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package

Meat science, 2014-01, Vol.96 (1), p.270-277

2014

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Predictive value of six risk scores for outcome after surgical repair of hip fracture in elderly patients

Acta anaesthesiologica Scandinavica, 2008-01, Vol.52 (1), p.125-131

2008

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Instrumental texture analysis on the surface of dry-cured ham to define the end of the process

Meat science, 2021-02, Vol.172, p.108334-108334, Article 108334

2021

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Causes for cancellation of elective surgical procedures in a Spanish general hospital

Anaesthesia, 2009-05, Vol.64 (5), p.487-493

2009

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Development of a Variable Valve Actuation Control to Improve Diesel Oxidation Catalyst Efficiency and Emissions in a Light Duty Diesel Engine

Energies (Basel), 2020-09, Vol.13 (17), p.4561

2020

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Diffusion of nitrate and water in pork meat: Effect of the direction of the meat fiber

Journal of food engineering, 2017-12, Vol.214, p.69-78

2017

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Modeling and Evaluation of Oxy-Combustion and In Situ Oxygen Production in a Two-Stroke Marine Engine

Applied sciences, 2023-09, Vol.13 (18), p.10350

2023

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Association between nitrous oxide and the incidence of postoperative nausea and vomiting in adults: a systematic review and meta‐analysis

Anaesthesia, 2010-04, Vol.65 (4), p.379-387

2010

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Effect of temperature on nitrite and water diffusion in pork meat

Journal of food engineering, 2015-03, Vol.149, p.188-194

2015

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Effect of sodium chloride replacement on some characteristics of fermented sausages

Meat science, 2003-10, Vol.65 (2), p.833-839

2003

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Obstacles and solutions for spontaneous reporting of adverse drug reactions in the hospital

British journal of clinical pharmacology, 2005-12, Vol.60 (6), p.653-658

2005

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Technologies to shorten the drying period of dry-cured meat products

Meat science, 2007-09, Vol.77 (1), p.81-89

2007

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Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles

Meat science, 2005-08, Vol.70 (4), p.579-587

2005

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Patients’ contribution to drug safety in Catalonia: the interest of personal feelings on adverse drug reactions

European journal of clinical pharmacology, 2021-04, Vol.77 (4), p.637-642

2021

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National critical incident reporting systems relevant to anaesthesia: a European survey

British journal of anaesthesia : BJA, 2014-03, Vol.112 (3), p.546-555

2014

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Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate

Meat science, 2008-12, Vol.80 (4), p.1225-1230

2008

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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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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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Physical properties of sodium alginate solutions and edible wet calcium alginate coatings

Covid-19 treatment-induced neuropsychiatric adverse effects

Modelling of salt uptake for salt content standardization in dry-cured ham

Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development

Exploring the concept and management of post ictal psychosis through a clinical case and review

Effect of high pressure processing temperature on dry-cured hams with different textural characteristics

Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content

Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package

Predictive value of six risk scores for outcome after surgical repair of hip fracture in elderly patients

Instrumental texture analysis on the surface of dry-cured ham to define the end of the process

Causes for cancellation of elective surgical procedures in a Spanish general hospital

Development of a Variable Valve Actuation Control to Improve Diesel Oxidation Catalyst Efficiency and Emissions in a Light Duty Diesel Engine

Diffusion of nitrate and water in pork meat: Effect of the direction of the meat fiber

Modeling and Evaluation of Oxy-Combustion and In Situ Oxygen Production in a Two-Stroke Marine Engine

Association between nitrous oxide and the incidence of postoperative nausea and vomiting in adults: a systematic review and meta‐analysis

Effect of temperature on nitrite and water diffusion in pork meat

Effect of sodium chloride replacement on some characteristics of fermented sausages

Obstacles and solutions for spontaneous reporting of adverse drug reactions in the hospital

Technologies to shorten the drying period of dry-cured meat products

Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles

Patients’ contribution to drug safety in Catalonia: the interest of personal feelings on adverse drug reactions

National critical incident reporting systems relevant to anaesthesia: a European survey

Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate

On the estimation and detection of the Rees–Sciama effect

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

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