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Developmental expression of fibroblast growth factor (FGF) receptors in neural stem cell progeny. Modulation of neuronal and glial lineages by basic FGF treatment

Neurological research (New York), 2001-09, Vol.23 (6), p.612-621

2001

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In vitro and in vivo characterization of neural stem cells

Histology and histopathology, 2004-10, Vol.19 (4), p.1261

2004

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Sulindac induces differentiation of glioblastoma stem cells making them more sensitive to oxidative stress

Neoplasma, 2018-01, Vol.65 (3), p.376-388

2018

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Neurogenic effect of beta-amyloid peptide in the development of neural stem cells

The Journal of neuroscience, 2004-06, Vol.24 (23), p.5439-5444

2004

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Mutations in the neurofilament light gene linked to Charcot‐Marie‐Tooth disease cause defects in transport

Journal of neurochemistry, 2005-05, Vol.93 (4), p.861-874

2005

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Neurogenic Effect of {beta}-Amyloid Peptide in the Development of Neural Stem Cells

The Journal of neuroscience, 2004-06, Vol.24 (23), p.5439-5444

2004

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Cellular Characterization of Epidermal Growth Factor-expanded Free-floating Neurospheres

The journal of histochemistry and cytochemistry, 2003-01, Vol.51 (1), p.89-103

2003

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Tyrosine Hydroxylase Induction by Basic Fibroblast Growth Factor and Cyclic AMP Analogs in Striatal Neural Stem Cells: Role of ERK1/ERK2 Mitogen-activated Protein Kinase and Protein Kinase C

The journal of histochemistry and cytochemistry, 2004-09, Vol.52 (9), p.1177-1189

2004

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The G336S Variant in the Human Neurofilament-M Gene Does Not Affect Its Assembly or Distribution: Importance of the Functional Analysis of Neurofilament Variants

Journal of neuropathology and experimental neurology, 2004-07, Vol.63 (7), p.759-774

2004

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Discovering the volatilome fingerprint of selected traditional Cuban wines elaborated with native grapes, tropical fruits, and rice using DHS–TD–GC–MS

Journal of food science, 2024-08, Vol.89 (8), p.4926-4940

2024

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Biochemical and therapeutic effects of Omega-3 fatty acids in sickle cell disease

Complementary therapies in medicine, 2020-08, Vol.52, p.102482-102482, Article 102482

2020

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Changes in Color and Phenolic Compounds during the Raisining of Grape Cv. Pedro Ximenez

Journal of agricultural and food chemistry, 2008-04, Vol.56 (8), p.2810-2816

2008

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A Novel ω-3 Acid Ethyl Ester Formulation Incorporating Advanced Lipid TechnologiesTM (ALT® ) Improves Docosahexaenoic Acid and Eicosapentaenoic Acid Bioavailability Compared with Lovaza

Clinical therapeutics, 2017-03, Vol.39 (3), p.581-591

2017

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Minimal food effect for eicosapentaenoic acid and docosahexaenoic acid bioavailability from omega-3–acid ethyl esters with an Advanced Lipid TechnologiesTM (ALT® )–based formulation

Journal of clinical lipidology, 2017-03, Vol.11 (2), p.394-405

2017

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Triglyceride-Lowering Effect of Omega-3 Fatty Acid Ethyl Esters Using Advanced Lipid Technologiestm (ALT® ) formulations Under Fasting Conditions

Journal of clinical lipidology, 2017-05, Vol.11 (3), p.828-829

2017

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A Novel Omega-3-Acid Ethyl Ester formulation Incorporating Advanced Lipid Technologies (ALTÂ® ) Improves DHA and EPA bioavailability compared with Lovaza

Journal of clinical lipidology, 2017-05, Vol.11 (3), p.829-830

2017

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Minimal Food Effect for Eicosapentaenoic Acid and Docosahexaenoic Acid Bioavailability from Omega-3 Acid Ethyl Esters with an ALT based formulation

Journal of clinical lipidology, 2017-05, Vol.11 (3), p.829-829

2017

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Yeasts used to delay browning in white wines

Food chemistry, 2006-08, Vol.97 (3), p.498-504

2006

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DLIME-Graphs: A DLIME Extension Based on Triple Embedding for Graphs

Knowledge Graphs and Semantic Web, 2022, Vol.1686, p.76-89

2022

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Adsorption of Phenolic Compounds and Browning Products in White Wines by Yeasts and Their Cell Walls

Journal of agricultural and food chemistry, 2002-12, Vol.50 (25), p.7432-7437

2002

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Changes in Color and Phenolic Compounds During Oxidative Aging of Sherry White Wine

Journal of food science, 2003-10, Vol.68 (8), p.2461-2468

2003

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Optimization of the operating conditions for color correction in white wines based on the use of yeast as fining agent

Journal of food science, 2004-10, Vol.69 (8), p.C599-C603

2004

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Interaction of Yeasts with the Products Resulting from the Condensation Reaction between (+)-Catechin and Acetaldehyde

Journal of agricultural and food chemistry, 2004-04, Vol.52 (8), p.2376-2381

2004

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Influence of aerobic and anaerobic conditions and yeasts on the reaction between (+)-catechin and glyoxylic acid

European food research & technology, 2006-02, Vol.222 (3-4), p.451-457

2006

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Phenolic Compounds and Browning in Sherry Wines Subjected to Oxidative and Biological Aging

Journal of agricultural and food chemistry, 2000-06, Vol.48 (6), p.2155-2159

2000

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Developmental expression of fibroblast growth factor (FGF) receptors in neural stem cell progeny. Modulation of neuronal and glial lineages by basic FGF treatment

In vitro and in vivo characterization of neural stem cells

Sulindac induces differentiation of glioblastoma stem cells making them more sensitive to oxidative stress

Neurogenic effect of beta-amyloid peptide in the development of neural stem cells

Mutations in the neurofilament light gene linked to Charcot‐Marie‐Tooth disease cause defects in transport

Neurogenic Effect of {beta}-Amyloid Peptide in the Development of Neural Stem Cells

Cellular Characterization of Epidermal Growth Factor-expanded Free-floating Neurospheres

Tyrosine Hydroxylase Induction by Basic Fibroblast Growth Factor and Cyclic AMP Analogs in Striatal Neural Stem Cells: Role of ERK1/ERK2 Mitogen-activated Protein Kinase and Protein Kinase C

The G336S Variant in the Human Neurofilament-M Gene Does Not Affect Its Assembly or Distribution: Importance of the Functional Analysis of Neurofilament Variants

Discovering the volatilome fingerprint of selected traditional Cuban wines elaborated with native grapes, tropical fruits, and rice using DHS–TD–GC–MS

Biochemical and therapeutic effects of Omega-3 fatty acids in sickle cell disease

Changes in Color and Phenolic Compounds during the Raisining of Grape Cv. Pedro Ximenez

A Novel ω-3 Acid Ethyl Ester Formulation Incorporating Advanced Lipid TechnologiesTM (ALT® ) Improves Docosahexaenoic Acid and Eicosapentaenoic Acid Bioavailability Compared with Lovaza

Minimal food effect for eicosapentaenoic acid and docosahexaenoic acid bioavailability from omega-3–acid ethyl esters with an Advanced Lipid TechnologiesTM (ALT® )–based formulation

Triglyceride-Lowering Effect of Omega-3 Fatty Acid Ethyl Esters Using Advanced Lipid Technologiestm (ALT® ) formulations Under Fasting Conditions

A Novel Omega-3-Acid Ethyl Ester formulation Incorporating Advanced Lipid Technologies (ALTÂ® ) Improves DHA and EPA bioavailability compared with Lovaza

Minimal Food Effect for Eicosapentaenoic Acid and Docosahexaenoic Acid Bioavailability from Omega-3 Acid Ethyl Esters with an ALT based formulation

Yeasts used to delay browning in white wines

DLIME-Graphs: A DLIME Extension Based on Triple Embedding for Graphs

Adsorption of Phenolic Compounds and Browning Products in White Wines by Yeasts and Their Cell Walls

Changes in Color and Phenolic Compounds During Oxidative Aging of Sherry White Wine

Optimization of the operating conditions for color correction in white wines based on the use of yeast as fining agent

Interaction of Yeasts with the Products Resulting from the Condensation Reaction between (+)-Catechin and Acetaldehyde

Influence of aerobic and anaerobic conditions and yeasts on the reaction between (+)-catechin and glyoxylic acid

Phenolic Compounds and Browning in Sherry Wines Subjected to Oxidative and Biological Aging

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