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Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process

Meat science, 2020-05, Vol.163, p.108062-108062, Article 108062

2020

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Abundance of MMPs and Cysteine Cathepsins in Caries-affected Dentin

Journal of dental research, 2014-03, Vol.93 (3), p.269-274

2014

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Effect of ultra high pressure homogenization treatment on the bioactive compounds of soya milk

Food chemistry, 2014-06, Vol.152, p.597-602

2014

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Biostability of the Proanthocyanidins-Dentin Complex and Adhesion Studies

Journal of dental research, 2017-04, Vol.96 (4), p.406-412

2017

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Chlorhexidine Inhibits the Activity of Dental Cysteine Cathepsins

Journal of dental research, 2012-04, Vol.91 (4), p.420-425

2012

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Validation of an ultra high pressure liquid chromatographic method for the determination of biologically active amines in food

Journal of Chromatography A, 2009-11, Vol.1216 (45), p.7715-7720

2009

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Fast simultaneous determination of free and conjugated isoflavones in soy milk by UHPLC–UV

Food chemistry, 2012-12, Vol.135 (4), p.2832-2838

2012

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Reference 1D and 2D electrophoresis maps for potential disease related proteins in milk whey from lactating buffaloes and blood serum from buffalo calves (Water buffalo, Bubalus bubalis)

Research in veterinary science, 2018-06, Vol.118, p.449-465

2018

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Isoflavone profile and protein quality during storage of sterilised soymilk treated by ultra high pressure homogenisation

Food chemistry, 2015-01, Vol.167, p.78-83

2015

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Isocinétisme : le travail musculaire excentrique

Lettre de médecine physique et de réadaptation, 2013-06, Vol.29 (2), p.70-78

2013

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Dentin Biomodification Potential Depends on Polyphenol Source

Journal of dental research, 2014-04, Vol.93 (4), p.417-422

2014

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Changes of isoflavones and protein quality in soymilk pasteurised by ultra-high-pressure homogenisation throughout storage

Food chemistry, 2014-11, Vol.162, p.47-53

2014

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Tooth Bleaching Increases Dentinal Protease Activity

Journal of dental research, 2013-02, Vol.92 (2), p.187-192

2013

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Phosphoric acid concentration affects dentinal MMPs activity

Journal of dentistry, 2016-10, Vol.53, p.30-37

2016

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Nitrate contamination of a rural aquifer and accumulation in the unsaturated zone

Agricultural water management, 2002-09, Vol.57 (1), p.33-47

2002

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Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing

Food science & technology, 2010, Vol.43 (1), p.20-25

2010

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Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages

Journal of applied microbiology, 2006-01, Vol.100 (1), p.40-49

2006

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Biogenic amine index for freshness evaluation in iced Mediterranean hake (Merluccius merluccius)

Journal of food protection, 2005-11, Vol.68 (11), p.2433-2438

2005

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Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units

Meat science, 2007-05, Vol.76 (1), p.112-122

2007

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Tyramine and histamine risk assessment related to consumption of dry fermented sausages by the Spanish population

Food and chemical toxicology, 2017-01, Vol.99, p.78-85

2017

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Influence of Starter and Nonstarter on the Formation of Biogenic Amine in Goat Cheese During Ripening

Journal of dairy science, 2002-10, Vol.85 (10), p.2471-2478

2002

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Volatile compounds present in six types of dry-cured ham from south European countries

Food chemistry, 1998-04, Vol.61 (4), p.493-503

1998

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Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture

Meat science, 2007-03, Vol.75 (3), p.460-469

2007

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Histamine, Cadaverine, and Putrescine Produced In Vitro by Enterobacteriaceae and Pseudomonadaceae Isolated from Spinach

Journal of food protection, 2010-02, Vol.73 (2), p.385-389

2010

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A New Species of Rhinoleucophenga (Diptera: Drosophilidae) From the Brazilian Cerrado Biome Associated with Extrafloral Nectaries of Qualea grandiflora (Vochysiaceae)

Annals of the Entomological Society of America, 2015-09, Vol.108 (5), p.932-940

2015

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Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process

Abundance of MMPs and Cysteine Cathepsins in Caries-affected Dentin

Effect of ultra high pressure homogenization treatment on the bioactive compounds of soya milk

Biostability of the Proanthocyanidins-Dentin Complex and Adhesion Studies

Chlorhexidine Inhibits the Activity of Dental Cysteine Cathepsins

Validation of an ultra high pressure liquid chromatographic method for the determination of biologically active amines in food

Fast simultaneous determination of free and conjugated isoflavones in soy milk by UHPLC–UV

Reference 1D and 2D electrophoresis maps for potential disease related proteins in milk whey from lactating buffaloes and blood serum from buffalo calves (Water buffalo, Bubalus bubalis)

Isoflavone profile and protein quality during storage of sterilised soymilk treated by ultra high pressure homogenisation

Isocinétisme : le travail musculaire excentrique

Dentin Biomodification Potential Depends on Polyphenol Source

Changes of isoflavones and protein quality in soymilk pasteurised by ultra-high-pressure homogenisation throughout storage

Tooth Bleaching Increases Dentinal Protease Activity

Phosphoric acid concentration affects dentinal MMPs activity

Nitrate contamination of a rural aquifer and accumulation in the unsaturated zone

Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing

Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages

Biogenic amine index for freshness evaluation in iced Mediterranean hake (Merluccius merluccius)

Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units

Tyramine and histamine risk assessment related to consumption of dry fermented sausages by the Spanish population

Influence of Starter and Nonstarter on the Formation of Biogenic Amine in Goat Cheese During Ripening

Volatile compounds present in six types of dry-cured ham from south European countries

Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture

Histamine, Cadaverine, and Putrescine Produced In Vitro by Enterobacteriaceae and Pseudomonadaceae Isolated from Spinach

A New Species of Rhinoleucophenga (Diptera: Drosophilidae) From the Brazilian Cerrado Biome Associated with Extrafloral Nectaries of Qualea grandiflora (Vochysiaceae)

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