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Effect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liver pâté

Food chemistry, 2014-07, Vol.155, p.57-63

2014

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Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Chorizo gallego” and “Chorizo de cebolla”

Meat science, 2011-09, Vol.89 (1), p.105-109

2011

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Microbiological characteristics of androlla, a Spanish traditional pork sausage

Food microbiology, 2007-02, Vol.24 (1), p.52-58

2007

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Hydrophobic interaction adsorption of whey proteins: Effect of temperature and salt concentration and thermodynamic analysis

Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 2006-11, Vol.844 (1), p.6-14

2006

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Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additives

Food microbiology, 2010-04, Vol.27 (2), p.229-235

2010

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Hydrolysis of casein from different sources by immobilized trypsin on biochar: Effect of immobilization method

Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 2020-06, Vol.1146, p.122124-122124, Article 122124

2020

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Lectin Purification through Affinity Chromatography Exploiting Macroporous Monolithic Adsorbents

Separations, 2023-01, Vol.10 (1), p.36

2023

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Initiation d’un programme de formation du médecin vasculaire aux techniques d’angioplastie artérielle des membres inférieurs en milieu radiologique interventionnel : expérience préliminaire au CHU de Dijon

Journal de médecine vasculaire, 2019-03, Vol.44 (2), p.161-161

2019

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Intérêt pour le médecin vasculaire de l’accès au plateau technique interventionnel radiologique pour le traitement de l’incontinence veino-saphénienne variqueuse par radiofréquence : retour d’expérience

Journal de médecine vasculaire, 2019-03, Vol.44 (2), p.162-162

2019

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Biochemical changes during the ripening of Chorizo de cebolla, a Spanish traditional sausage. Effect of the system of manufacture (homemade or industrial)

Food chemistry, 2005-09, Vol.92 (3), p.413-424

2005

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Consumption of mite‐ripened cheese did not impair the physiological status of both the non‐immunosuppressed and immunosuppressed mice

International journal of dairy technology, 2024-02, Vol.77 (1), p.6-14

2024

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Availability and Toxic Level of Cadmium, Lead and Nickel in Contaminated Soils

Communications in Soil Science and Plant Analysis, 2020-05, Vol.51 (10), p.1341-1356

2020

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Growth of pruned eucalypt clone in an agroforestry system in southeastern Brazil

Agroforestry systems, 2011-10, Vol.83 (2), p.121-131

2011

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Microbiological characteristics of Botillo, a Spanish traditional pork sausage

Food science & technology, 2007-11, Vol.40 (9), p.1610-1622

2007

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Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Androlla” and “Botillo”

Meat science, 2010-11, Vol.86 (3), p.660-664

2010

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A survey of medical scientific liaisons in the pharmaceutical industry in Spain

Journal of medical marketing, 2017-02, Vol.16 (1), p.4-9

2017

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survey on the microbiological changes during the manufacture of dry-cured lacon, a Spanish traditional meat product

Journal of applied microbiology, 2000-12, Vol.89 (6), p.1018-1026

2000

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Microbiological and chemical changes during the manufacture of Kefir made from cows’ milk, using a commercial starter culture

International dairy journal, 2006-07, Vol.16 (7), p.762-767

2006

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Évaluation de la biologie et de la dosimétrie de la [18F] FNM basée sur de l’imagerie préclinique PET

Médecine nucléaire : imagerie fonctionelle et métabolique, 2017-05, Vol.41 (3), p.151-151

2017

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Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives

Food chemistry, 2008-09, Vol.110 (1), p.137-149

2008

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On the source of dense outflows from T Tauri stars — I. Photoionization of cool MHD disc winds

Monthly notices of the Royal Astronomical Society, 2003-06, Vol.342 (2), p.427-438

2003

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Equilibrium Data and Physical Properties of Aqueous Two Phase Systems Formed by PEG (1500 and 4000) g·mol–1 + Sodium Sulfate + Water at Different Temperatures and pH 2

Journal of chemical and engineering data, 2016-01, Vol.61 (1), p.3-11

2016

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Composition and thermophysical properties of Malay Rose apple pulp

International food research journal, 2018-06, Vol.25 (3), p.1067-1073

2018

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Study of the counts, species and characteristics of the yeast population during the manufacture of dry-cured “lacón”. Effect of salt level

Food microbiology, 2013-05, Vol.34 (1), p.12-18

2013

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Particle Deposition in Airways of Chronic Respiratory Patients Exposed to an Urban Aerosol

Environmental science & technology, 2012-11, Vol.46 (21), p.12162-12169

2012

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Effect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liver pâté

Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Chorizo gallego” and “Chorizo de cebolla”

Microbiological characteristics of androlla, a Spanish traditional pork sausage

Hydrophobic interaction adsorption of whey proteins: Effect of temperature and salt concentration and thermodynamic analysis

Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additives

Hydrolysis of casein from different sources by immobilized trypsin on biochar: Effect of immobilization method

Lectin Purification through Affinity Chromatography Exploiting Macroporous Monolithic Adsorbents

Initiation d’un programme de formation du médecin vasculaire aux techniques d’angioplastie artérielle des membres inférieurs en milieu radiologique interventionnel : expérience préliminaire au CHU de Dijon

Intérêt pour le médecin vasculaire de l’accès au plateau technique interventionnel radiologique pour le traitement de l’incontinence veino-saphénienne variqueuse par radiofréquence : retour d’expérience

Biochemical changes during the ripening of Chorizo de cebolla, a Spanish traditional sausage. Effect of the system of manufacture (homemade or industrial)

Consumption of mite‐ripened cheese did not impair the physiological status of both the non‐immunosuppressed and immunosuppressed mice

Availability and Toxic Level of Cadmium, Lead and Nickel in Contaminated Soils

Growth of pruned eucalypt clone in an agroforestry system in southeastern Brazil

Microbiological characteristics of Botillo, a Spanish traditional pork sausage

Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Androlla” and “Botillo”

A survey of medical scientific liaisons in the pharmaceutical industry in Spain

survey on the microbiological changes during the manufacture of dry-cured lacon, a Spanish traditional meat product

Microbiological and chemical changes during the manufacture of Kefir made from cows’ milk, using a commercial starter culture

Évaluation de la biologie et de la dosimétrie de la [18F] FNM basée sur de l’imagerie préclinique PET

Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives

On the source of dense outflows from T Tauri stars — I. Photoionization of cool MHD disc winds

Equilibrium Data and Physical Properties of Aqueous Two Phase Systems Formed by PEG (1500 and 4000) g·mol–1 + Sodium Sulfate + Water at Different Temperatures and pH 2

Composition and thermophysical properties of Malay Rose apple pulp

Study of the counts, species and characteristics of the yeast population during the manufacture of dry-cured “lacón”. Effect of salt level

Particle Deposition in Airways of Chronic Respiratory Patients Exposed to an Urban Aerosol

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