PUBLICACIÓN

Lipidomic analysis and classification of Iberian dry-cured hams with low field NMR

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Abraham Pajuelo, José Luis Ramiro, María Luisa Fernández‐Marcos, Soledad Sánchez, Trinidad Pérez‐Palacios, Teresa Antequera, Carlos F. Marcos

2023 Food Frontiers

Food Science (Q1)

JCR: 7.4

SJR: 1.742

CITAS

10

DOI

10.1002/fft2.318

EID

2-s2.0-85173753221

EISSN

2643-8429

AUTORES DE LA UEX

María Trinidad Pérez Palacios
Carlos María Fernández Marcos
María Teresa Antequera Rojas

OTRAS PUBLICACIONES DE INTERÉS

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Microencapsulation Of Oil And Protein Hydrolysate From Fish Within A High-Pressure Homogenized Double Emulsion
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Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.
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Strategies For Enrichment In Ω-3 Fatty Acids Aiming For Healthier Meat Products
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Strategies For Enrichment In Ω-3 Fatty Acids Aiming For Healthier Meat Products
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Magnetic Resonance Imaging, Texture Analysis And Regression Techniques To Non-Destructively Predict The Quality Characteristics Of Meat Pieces
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Tandem Synthesis Of Polycyclic Isoindoles
Tandem Synthesis Of 4-Aminoxanthones Is Controlled By A Water-Assisted Tautomerization: A General Straightforward Reaction
Tandem Synthesis Of Polycyclic Isoindoles
Tandem Synthesis Of 4-Aminoxanthones Is Controlled By A Water-Assisted Tautomerization: A General Straightforward Reaction
Expeditious Multicomponent Synthesis Of Xanthone Dimers
Tandem Synthesis Of 4-Aminoxanthones Is Controlled By A Water-Assisted Tautomerization: A General Straightforward Reaction
Expeditious Multicomponent Synthesis Of Xanthone Dimers
Pyrrolidinodiones In Enol-Ugi, Enol-Passerini, And Anomalous Enol-Passerini Condensations
Expeditious Multicomponent Synthesis Of Xanthone Dimers
Pyrrolidinodiones In Enol-Ugi, Enol-Passerini, And Anomalous Enol-Passerini Condensations
Improving The Lipid Profile Of Ready-To-Cook Meat Products By Addition Of Omega-3 Microcapsules: Effect On Oxidation And Sensory Analysis
Pyrrolidinodiones In Enol-Ugi, Enol-Passerini, And Anomalous Enol-Passerini Condensations
Improving The Lipid Profile Of Ready-To-Cook Meat Products By Addition Of Omega-3 Microcapsules: Effect On Oxidation And Sensory Analysis
Comparison Of Different Image Analysis Algorithms On Mri To Predict Physico-Chemical And Sensory Attributes Of Loin
Improving The Lipid Profile Of Ready-To-Cook Meat Products By Addition Of Omega-3 Microcapsules: Effect On Oxidation And Sensory Analysis
Comparison Of Different Image Analysis Algorithms On Mri To Predict Physico-Chemical And Sensory Attributes Of Loin
Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions
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Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions
Analysis Of Mri By Fractals For Prediction Of Sensory Attributes: A Case Study In Loin
Applying 3d Texture Algorithms On Mri To Evaluate Quality Traits Of Loin
Analysis Of Mri By Fractals For Prediction Of Sensory Attributes: A Case Study In Loin
Applying 3d Texture Algorithms On Mri To Evaluate Quality Traits Of Loin
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Applying 3d Texture Algorithms On Mri To Evaluate Quality Traits Of Loin
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Cinta Senese Burgers With Omega-3 Fatty Acids: Effect Of Storage And Type Of Enrichment On Quality Characteristics
Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals
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Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals
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Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals
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Physico-Chemical And Sensory Characteristics Of Freeze-Dried And Air-Dehydrated Yogurt Foam
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Non-Destructive Analysis Of Sensory Traits Of Dry-Cured Loins By Mri–computer Vision Techniques And Data Mining
Optimization Of Mri Acquisition And Texture Analysis To Predict Physico-Chemical Parameters Of Loins By Data Mining
Non-Destructive Analysis Of Sensory Traits Of Dry-Cured Loins By Mri–computer Vision Techniques And Data Mining
Optimization Of Mri Acquisition And Texture Analysis To Predict Physico-Chemical Parameters Of Loins By Data Mining
New Fractal Features And Data Mining To Determine Food Quality Based On Mri
Optimization Of Mri Acquisition And Texture Analysis To Predict Physico-Chemical Parameters Of Loins By Data Mining
New Fractal Features And Data Mining To Determine Food Quality Based On Mri
Development Of A New Fractal Algorithm To Predict Quality Traits Of Mri Loins
New Fractal Features And Data Mining To Determine Food Quality Based On Mri
Development Of A New Fractal Algorithm To Predict Quality Traits Of Mri Loins
Effect Of Cooking Conditions On Quality Characteristics Of Confit Cod: Prediction By Mri
Development Of A New Fractal Algorithm To Predict Quality Traits Of Mri Loins
Effect Of Cooking Conditions On Quality Characteristics Of Confit Cod: Prediction By Mri
An Easy Synthesis Of Diversely Functionalized 2h-Chromenes And Amido Amines By An Enol-Ugi Reaction
Effect Of Cooking Conditions On Quality Characteristics Of Confit Cod: Prediction By Mri
An Easy Synthesis Of Diversely Functionalized 2h-Chromenes And Amido Amines By An Enol-Ugi Reaction
Modeling Salt Diffusion In Iberian Ham By Applying Mri And Data Mining
An Easy Synthesis Of Diversely Functionalized 2h-Chromenes And Amido Amines By An Enol-Ugi Reaction
Modeling Salt Diffusion In Iberian Ham By Applying Mri And Data Mining
Modification Of Gelatin Functionality For Culinary Applications By Using Transglutaminase
Modeling Salt Diffusion In Iberian Ham By Applying Mri And Data Mining
Modification Of Gelatin Functionality For Culinary Applications By Using Transglutaminase
Data Mining On Mri-Computational Texture Features To Predict Sensory Characteristics In Ham
Modification Of Gelatin Functionality For Culinary Applications By Using Transglutaminase
Data Mining On Mri-Computational Texture Features To Predict Sensory Characteristics In Ham
Fatty Acid Composition In Double And Multilayered Microcapsules Of Ω-3 As Affected By Storage Conditions And Type Of Emulsions
Data Mining On Mri-Computational Texture Features To Predict Sensory Characteristics In Ham
Fatty Acid Composition In Double And Multilayered Microcapsules Of Ω-3 As Affected By Storage Conditions And Type Of Emulsions
Enrichment Of Chicken Nuggets With Microencapsulated Omega-3 Fish Oil: Effect Of Frozen Storage Time On Oxidative Stability And Sensory Quality
Fatty Acid Composition In Double And Multilayered Microcapsules Of Ω-3 As Affected By Storage Conditions And Type Of Emulsions
Enrichment Of Chicken Nuggets With Microencapsulated Omega-3 Fish Oil: Effect Of Frozen Storage Time On Oxidative Stability And Sensory Quality
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Enrichment Of Chicken Nuggets With Microencapsulated Omega-3 Fish Oil: Effect Of Frozen Storage Time On Oxidative Stability And Sensory Quality
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Volatile Compounds And Physicochemical Characteristics During Storage Of Microcapsules From Different Fish Oil Emulsions
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Volatile Compounds And Physicochemical Characteristics During Storage Of Microcapsules From Different Fish Oil Emulsions
Volatile Compound Profile Of Sous-Vide Cooked Lamb Loins At Different Temperature-Time Combinations
Volatile Compounds And Physicochemical Characteristics During Storage Of Microcapsules From Different Fish Oil Emulsions
Volatile Compound Profile Of Sous-Vide Cooked Lamb Loins At Different Temperature-Time Combinations
Including 3d-Textures In A Computer Vision System To Analyze Quality Traits Of Loin
Volatile Compound Profile Of Sous-Vide Cooked Lamb Loins At Different Temperature-Time Combinations
Including 3d-Textures In A Computer Vision System To Analyze Quality Traits Of Loin
A Rapid And Accurate Extraction Procedure For Analysing Free Amino Acids In Meat Samples By Gc-Ms
Including 3d-Textures In A Computer Vision System To Analyze Quality Traits Of Loin
A Rapid And Accurate Extraction Procedure For Analysing Free Amino Acids In Meat Samples By Gc-Ms
Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures
A Rapid And Accurate Extraction Procedure For Analysing Free Amino Acids In Meat Samples By Gc-Ms
Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Enol-Ugi Reaction Of Hydroxycoumarins: Straightforward Synthesis Of Amino Acid Derived Coumarin Enamines
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Enol-Ugi Reaction Of Hydroxycoumarins: Straightforward Synthesis Of Amino Acid Derived Coumarin Enamines
Regioselective Tandem [4 + 1]-[4 + 2] Synthesis Of Amino-Substituted Dihydroxanthones And Xanthones
Enol-Ugi Reaction Of Hydroxycoumarins: Straightforward Synthesis Of Amino Acid Derived Coumarin Enamines
Regioselective Tandem [4 + 1]-[4 + 2] Synthesis Of Amino-Substituted Dihydroxanthones And Xanthones
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Regioselective Tandem [4 + 1]-[4 + 2] Synthesis Of Amino-Substituted Dihydroxanthones And Xanthones
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Advanced Glycation End Products, Physico-Chemical And Sensory Characteristics Of Cooked Lamb Loins Affected By Cooking Method And Addition Of Flavour Precursors
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Advanced Glycation End Products, Physico-Chemical And Sensory Characteristics Of Cooked Lamb Loins Affected By Cooking Method And Addition Of Flavour Precursors
Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo
Advanced Glycation End Products, Physico-Chemical And Sensory Characteristics Of Cooked Lamb Loins Affected By Cooking Method And Addition Of Flavour Precursors
Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo
Ingredients
Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo
Ingredients
Applying Data Mining And Computer Vision Techniques To Mri To Estimate Quality Traits In Iberian Hams
Ingredients
Applying Data Mining And Computer Vision Techniques To Mri To Estimate Quality Traits In Iberian Hams
Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins
Applying Data Mining And Computer Vision Techniques To Mri To Estimate Quality Traits In Iberian Hams
Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins
Changes In Chemical Composition Of Frozen Coated Fish Products During Deep-Frying
Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins
Changes In Chemical Composition Of Frozen Coated Fish Products During Deep-Frying
Assessment Of Hydroxymethylfurfural And Furfural In Commercial Bakery Products
Changes In Chemical Composition Of Frozen Coated Fish Products During Deep-Frying
Assessment Of Hydroxymethylfurfural And Furfural In Commercial Bakery Products
Anthocyanic Compounds And Antioxidant Capacity In Fortified Wines
Assessment Of Hydroxymethylfurfural And Furfural In Commercial Bakery Products
Anthocyanic Compounds And Antioxidant Capacity In Fortified Wines
Development Of Bread With Nacl Reduction And Calcium Fortification: Study Of Its Quality Characteristics
Anthocyanic Compounds And Antioxidant Capacity In Fortified Wines
Development Of Bread With Nacl Reduction And Calcium Fortification: Study Of Its Quality Characteristics
Determination Of Free Amino Acids In Coated Foods By Gc-Ms: Optimization Of The Extraction Procedure By Using Statistical Design
Development Of Bread With Nacl Reduction And Calcium Fortification: Study Of Its Quality Characteristics
Determination Of Free Amino Acids In Coated Foods By Gc-Ms: Optimization Of The Extraction Procedure By Using Statistical Design
Optimization And Application Of A Hs-Spme-Gc-Ms Methodology For Quantification Of Furanic Compounds In Espresso Coffee
Determination Of Free Amino Acids In Coated Foods By Gc-Ms: Optimization Of The Extraction Procedure By Using Statistical Design
Optimization And Application Of A Hs-Spme-Gc-Ms Methodology For Quantification Of Furanic Compounds In Espresso Coffee
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Optimization And Application Of A Hs-Spme-Gc-Ms Methodology For Quantification Of Furanic Compounds In Espresso Coffee
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Synthesis Of 4-Aminoxanthones By An Uncatalyzed, Multicomponent Reaction
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Synthesis Of 4-Aminoxanthones By An Uncatalyzed, Multicomponent Reaction
Allylic Amination Of Passerini Adducts. Application To The Selective Synthesis Of Chromone-Substituted Α-And Γ-Amino Acid Peptidic And Retropeptidic Units
Synthesis Of 4-Aminoxanthones By An Uncatalyzed, Multicomponent Reaction
Allylic Amination Of Passerini Adducts. Application To The Selective Synthesis Of Chromone-Substituted Α-And Γ-Amino Acid Peptidic And Retropeptidic Units
Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins
Allylic Amination Of Passerini Adducts. Application To The Selective Synthesis Of Chromone-Substituted Α-And Γ-Amino Acid Peptidic And Retropeptidic Units
Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Carcass And Meat Quality Traits Of Iberian Pigs As Affected By Sex And Crossbreeding With Different Duroc Genetic Lines
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Carcass And Meat Quality Traits Of Iberian Pigs As Affected By Sex And Crossbreeding With Different Duroc Genetic Lines
Nutritional And Sensory Characteristics Of Bread-Coated Hake Fillets As Affected By Cooking Conditions
Carcass And Meat Quality Traits Of Iberian Pigs As Affected By Sex And Crossbreeding With Different Duroc Genetic Lines
Nutritional And Sensory Characteristics Of Bread-Coated Hake Fillets As Affected By Cooking Conditions
Furans And Other Volatile Compounds In Ground Roasted And Espresso Coffee Using Headspace Solid-Phase Microextraction: Effect Of Roasting Speed
Nutritional And Sensory Characteristics Of Bread-Coated Hake Fillets As Affected By Cooking Conditions
Furans And Other Volatile Compounds In Ground Roasted And Espresso Coffee Using Headspace Solid-Phase Microextraction: Effect Of Roasting Speed
Impact Of Cooking And Handling Conditions On Furanic Compounds In Breaded Fish Products
Furans And Other Volatile Compounds In Ground Roasted And Espresso Coffee Using Headspace Solid-Phase Microextraction: Effect Of Roasting Speed
Impact Of Cooking And Handling Conditions On Furanic Compounds In Breaded Fish Products
Quantification Of 5-Hydroxymethylfurfural In Coated Deep-Fried Products: Optimization Of The Extraction Procedure By Using Statistical Design
Impact Of Cooking And Handling Conditions On Furanic Compounds In Breaded Fish Products
Quantification Of 5-Hydroxymethylfurfural In Coated Deep-Fried Products: Optimization Of The Extraction Procedure By Using Statistical Design
Study Of Hydroxymethylfurfural And Furfural Formation In Cakes During Baking In Different Ovens, Using A Validated Multiple-Stage Extraction-Based Analytical Method
Quantification Of 5-Hydroxymethylfurfural In Coated Deep-Fried Products: Optimization Of The Extraction Procedure By Using Statistical Design
Study Of Hydroxymethylfurfural And Furfural Formation In Cakes During Baking In Different Ovens, Using A Validated Multiple-Stage Extraction-Based Analytical Method
Elusive 2-Aminofuran Diels-Alder Substrates For A Straightforward Synthesis Of Polysubstituted Anilines
Study Of Hydroxymethylfurfural And Furfural Formation In Cakes During Baking In Different Ovens, Using A Validated Multiple-Stage Extraction-Based Analytical Method
Elusive 2-Aminofuran Diels-Alder Substrates For A Straightforward Synthesis Of Polysubstituted Anilines
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Elusive 2-Aminofuran Diels-Alder Substrates For A Straightforward Synthesis Of Polysubstituted Anilines
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Quantification Of Furanic Compounds In Coated Deep-Fried Products Simulating Normal Preparation And Consumption: Optimisation Of Hs-Spme Analytical Conditions By Response Surface Methodology
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Quantification Of Furanic Compounds In Coated Deep-Fried Products Simulating Normal Preparation And Consumption: Optimisation Of Hs-Spme Analytical Conditions By Response Surface Methodology
Effect Of Solvent To Sample Ratio On Total Lipid Extracted And Fatty Acid Composition In Meat Products Within Different Fat Content
Quantification Of Furanic Compounds In Coated Deep-Fried Products Simulating Normal Preparation And Consumption: Optimisation Of Hs-Spme Analytical Conditions By Response Surface Methodology
Effect Of Solvent To Sample Ratio On Total Lipid Extracted And Fatty Acid Composition In Meat Products Within Different Fat Content
Gas Chromatography-Mass Spectrometry Method For The Determination Of Free Amino Acids As Their Dimethyl- Tert -Butylsilyl (Tbdms) Derivatives In Animal Source Food
Effect Of Solvent To Sample Ratio On Total Lipid Extracted And Fatty Acid Composition In Meat Products Within Different Fat Content
Gas Chromatography-Mass Spectrometry Method For The Determination Of Free Amino Acids As Their Dimethyl- Tert -Butylsilyl (Tbdms) Derivatives In Animal Source Food
Enols As Feasible Acid Components In The Ugi Condensation
Gas Chromatography-Mass Spectrometry Method For The Determination Of Free Amino Acids As Their Dimethyl- Tert -Butylsilyl (Tbdms) Derivatives In Animal Source Food
Enols As Feasible Acid Components In The Ugi Condensation
Furo[3,4-B]chromones, And Not Pyrano[3,4-B]chromones, Are Obtained By The Reaction Of 3-Formylchromones With Isocyanides
Enols As Feasible Acid Components In The Ugi Condensation
Furo[3,4-B]chromones, And Not Pyrano[3,4-B]chromones, Are Obtained By The Reaction Of 3-Formylchromones With Isocyanides
Conjugate Addition Of Isocyanides To Chromone 3-Carboxylic Acid: An Efficient One-Pot Synthesis Of Chroman-4-One 2-Carboxamides
Furo[3,4-B]chromones, And Not Pyrano[3,4-B]chromones, Are Obtained By The Reaction Of 3-Formylchromones With Isocyanides
Conjugate Addition Of Isocyanides To Chromone 3-Carboxylic Acid: An Efficient One-Pot Synthesis Of Chroman-4-One 2-Carboxamides
Effect Of Brine Thawing/salting On Endogenous Enzyme Activity And Sensory Quality Of Iberian Dry-Cured Ham
Conjugate Addition Of Isocyanides To Chromone 3-Carboxylic Acid: An Efficient One-Pot Synthesis Of Chroman-4-One 2-Carboxamides
Effect Of Brine Thawing/salting On Endogenous Enzyme Activity And Sensory Quality Of Iberian Dry-Cured Ham
Active Contours For Real Time Applications
Effect Of Brine Thawing/salting On Endogenous Enzyme Activity And Sensory Quality Of Iberian Dry-Cured Ham
Active Contours For Real Time Applications
Mri-Based Analysis Of Feeding Background Effect On Fresh Iberian Ham
Active Contours For Real Time Applications
Mri-Based Analysis Of Feeding Background Effect On Fresh Iberian Ham
Pre-Cure Freezing Effect On Physicochemical, Texture And Sensory Characteristics Of Iberian Ham
Mri-Based Analysis Of Feeding Background Effect On Fresh Iberian Ham
Pre-Cure Freezing Effect On Physicochemical, Texture And Sensory Characteristics Of Iberian Ham
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin
Pre-Cure Freezing Effect On Physicochemical, Texture And Sensory Characteristics Of Iberian Ham
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin
A Straightforward Synthesis Of 2-Aminobenzothiazoles From Herz Compounds
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin
A Straightforward Synthesis Of 2-Aminobenzothiazoles From Herz Compounds
A Multicomponent Approach To The Synthesis Of 1,3-Dicarbonylic Compounds
A Straightforward Synthesis Of 2-Aminobenzothiazoles From Herz Compounds
A Multicomponent Approach To The Synthesis Of 1,3-Dicarbonylic Compounds
Use Of Simultaneous Brine Thawing/salting In Dry-Cured Iberian Ham Production
A Multicomponent Approach To The Synthesis Of 1,3-Dicarbonylic Compounds
Use Of Simultaneous Brine Thawing/salting In Dry-Cured Iberian Ham Production
Influence Of Pre-Cure Freezing On The Profile Of Volatile Compounds During The Processing Of Iberian Hams
Use Of Simultaneous Brine Thawing/salting In Dry-Cured Iberian Ham Production
Influence Of Pre-Cure Freezing On The Profile Of Volatile Compounds During The Processing Of Iberian Hams
Análisis Computacional De Imágenes De Resonancia Magnética Para Diferenciar Jamones Ibéricos En Función De La Alimentación De Los Cerdos
Influence Of Pre-Cure Freezing On The Profile Of Volatile Compounds During The Processing Of Iberian Hams
Análisis Computacional De Imágenes De Resonancia Magnética Para Diferenciar Jamones Ibéricos En Función De La Alimentación De Los Cerdos
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físicos, Químicos Y Sensoriales Del Jamón Curado (Ii).
Análisis Computacional De Imágenes De Resonancia Magnética Para Diferenciar Jamones Ibéricos En Función De La Alimentación De Los Cerdos
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físicos, Químicos Y Sensoriales Del Jamón Curado (Ii).
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físico-Químicos De La Materia Prima
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físicos, Químicos Y Sensoriales Del Jamón Curado (Ii).
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físico-Químicos De La Materia Prima
Muscle Individual Phospholipid Classes Throughout The Processing Of Dry-Cured Ham: Influence Of Pre-Cure Freezing
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físico-Químicos De La Materia Prima
Muscle Individual Phospholipid Classes Throughout The Processing Of Dry-Cured Ham: Influence Of Pre-Cure Freezing
Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet
Muscle Individual Phospholipid Classes Throughout The Processing Of Dry-Cured Ham: Influence Of Pre-Cure Freezing
Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet
Sensory Traits Prediction In Dry-Cured Hams From Fresh Product Via Mri And Lipid Composition
Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet
Sensory Traits Prediction In Dry-Cured Hams From Fresh Product Via Mri And Lipid Composition
Influence Of Pre-Cure Freezing Of Iberian Ham On Proteolytic Changes Throughout The Ripening Process
Sensory Traits Prediction In Dry-Cured Hams From Fresh Product Via Mri And Lipid Composition
Influence Of Pre-Cure Freezing Of Iberian Ham On Proteolytic Changes Throughout The Ripening Process
Mri-Based Analysis, Lipid Composition And Sensory Traits For Studying Iberian Dry-Cured Hams From Pigs Fed With Different Diets
Influence Of Pre-Cure Freezing Of Iberian Ham On Proteolytic Changes Throughout The Ripening Process
Mri-Based Analysis, Lipid Composition And Sensory Traits For Studying Iberian Dry-Cured Hams From Pigs Fed With Different Diets
Anánlisis Cokmputacional De Imágenes De Resonancia Magnética Para Estudiar La Difusión De La Sal En Jamón Ibérico Durante La Etapa De Post-Salado
Mri-Based Analysis, Lipid Composition And Sensory Traits For Studying Iberian Dry-Cured Hams From Pigs Fed With Different Diets
Anánlisis Cokmputacional De Imágenes De Resonancia Magnética Para Estudiar La Difusión De La Sal En Jamón Ibérico Durante La Etapa De Post-Salado
Influence Of Pre-Cure Freezing Of Iberian Hams On Lipolytic Changes And Lipid Oxidation
Anánlisis Cokmputacional De Imágenes De Resonancia Magnética Para Estudiar La Difusión De La Sal En Jamón Ibérico Durante La Etapa De Post-Salado
Influence Of Pre-Cure Freezing Of Iberian Hams On Lipolytic Changes And Lipid Oxidation
Volatile Compounds Of Experimental Liver Pâté From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Influence Of Pre-Cure Freezing Of Iberian Hams On Lipolytic Changes And Lipid Oxidation
Volatile Compounds Of Experimental Liver Pâté From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background
Volatile Compounds Of Experimental Liver Pâté From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background
Liver Pâté From Pigs Fed Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background
Liver Pâté From Pigs Fed Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Volatile Compounds Of Fresh And Dry-Cured Loin As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Liver Pâté From Pigs Fed Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Volatile Compounds Of Fresh And Dry-Cured Loin As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Potential Fields As An External Force And Algorithmic Improvements In Deformable Models
Volatile Compounds Of Fresh And Dry-Cured Loin As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Potential Fields As An External Force And Algorithmic Improvements In Deformable Models
Sequential Five-Component Synthesis Of Spiropyrrolidinochromanones
Potential Fields As An External Force And Algorithmic Improvements In Deformable Models
Sequential Five-Component Synthesis Of Spiropyrrolidinochromanones
Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage
Sequential Five-Component Synthesis Of Spiropyrrolidinochromanones
Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage
Effect Of Prefreezing Hams On Endogenous Enzyme Activity During The Processing Of Iberian Dry-Cured Hams
Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage
Effect Of Prefreezing Hams On Endogenous Enzyme Activity During The Processing Of Iberian Dry-Cured Hams
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Meat Composition And Quality Traits Of Dry-Cured Loin
Effect Of Prefreezing Hams On Endogenous Enzyme Activity During The Processing Of Iberian Dry-Cured Hams
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Meat Composition And Quality Traits Of Dry-Cured Loin
Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Meat Composition And Quality Traits Of Dry-Cured Loin
Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products
Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products
Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Perfil De Ácidos Grasos De La Grasa Subcutánea E Intramuscular De Cerdos Ibéricos Cebados En Montanera Y Con Pienso "alto Oleico"
Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Perfil De Ácidos Grasos De La Grasa Subcutánea E Intramuscular De Cerdos Ibéricos Cebados En Montanera Y Con Pienso "alto Oleico"
Analysis Of Phospholipids In Muscle Foods
Perfil De Ácidos Grasos De La Grasa Subcutánea E Intramuscular De Cerdos Ibéricos Cebados En Montanera Y Con Pienso "alto Oleico"
Analysis Of Phospholipids In Muscle Foods
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
Analysis Of Phospholipids In Muscle Foods
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
Studies On Isocyanides: Synthesis Of Tetrazolyl-Isoindolinones Via Tandem Ugi Four-Component Condensation/intramolecular Amidation
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
Studies On Isocyanides: Synthesis Of Tetrazolyl-Isoindolinones Via Tandem Ugi Four-Component Condensation/intramolecular Amidation
Analysis Of Phospholipids In Muscle Foods
Studies On Isocyanides: Synthesis Of Tetrazolyl-Isoindolinones Via Tandem Ugi Four-Component Condensation/intramolecular Amidation
Analysis Of Phospholipids In Muscle Foods
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Analysis Of Phospholipids In Muscle Foods
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Study Of Salting And Post-Salting Stages Of Fresh And Thawed Iberian Hams
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Study Of Salting And Post-Salting Stages Of Fresh And Thawed Iberian Hams
Stereospecific Analysis Of Phospholipid Classes In Skeletal Muscle From Rats Fed Different Fat Sources
Study Of Salting And Post-Salting Stages Of Fresh And Thawed Iberian Hams
Stereospecific Analysis Of Phospholipid Classes In Skeletal Muscle From Rats Fed Different Fat Sources
Improvement Of A Solid Phase Extraction Method For Separation Of Animal Muscle Phospholipid Classes
Stereospecific Analysis Of Phospholipid Classes In Skeletal Muscle From Rats Fed Different Fat Sources
Improvement Of A Solid Phase Extraction Method For Separation Of Animal Muscle Phospholipid Classes
Monitoring The Ripening Process Of Iberian Ham By Computer Vision On Magnetic Resonance Imaging
Improvement Of A Solid Phase Extraction Method For Separation Of Animal Muscle Phospholipid Classes
Monitoring The Ripening Process Of Iberian Ham By Computer Vision On Magnetic Resonance Imaging
Imágenes De Resonancia Magnética: Una Herramienta Útil Para La Caracterización De Productos Ibéricos
Monitoring The Ripening Process Of Iberian Ham By Computer Vision On Magnetic Resonance Imaging
Imágenes De Resonancia Magnética: Una Herramienta Útil Para La Caracterización De Productos Ibéricos
Feasible Application Of Shape-Based Classification
Imágenes De Resonancia Magnética: Una Herramienta Útil Para La Caracterización De Productos Ibéricos
Feasible Application Of Shape-Based Classification
Multicomponent Synthesis Of Highly Substituted 2-Pyridones
Feasible Application Of Shape-Based Classification
Multicomponent Synthesis Of Highly Substituted 2-Pyridones
3d Reconstruction On Mri To Analyse Marbling And Fat Level In Iberian Loin
Multicomponent Synthesis Of Highly Substituted 2-Pyridones
3d Reconstruction On Mri To Analyse Marbling And Fat Level In Iberian Loin
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
3d Reconstruction On Mri To Analyse Marbling And Fat Level In Iberian Loin
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Procesado Del Jamón Ibérico
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Procesado Del Jamón Ibérico
Las Bases Científicas Y Tecnológicas Del Jamón Curado
Procesado Del Jamón Ibérico
Las Bases Científicas Y Tecnológicas Del Jamón Curado
Photodynamic Cell-Kill Analysis Of Breast Tumor Cells With A Tamoxifen-Pyropheophorbide Conjugate
Las Bases Científicas Y Tecnológicas Del Jamón Curado
Photodynamic Cell-Kill Analysis Of Breast Tumor Cells With A Tamoxifen-Pyropheophorbide Conjugate
Zinc Catalysed Ester Solvolysis. Application To The Synthesis Of Tartronic Acid Derivatives
Photodynamic Cell-Kill Analysis Of Breast Tumor Cells With A Tamoxifen-Pyropheophorbide Conjugate
Zinc Catalysed Ester Solvolysis. Application To The Synthesis Of Tartronic Acid Derivatives
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Zinc Catalysed Ester Solvolysis. Application To The Synthesis Of Tartronic Acid Derivatives
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Zinc Catalysed Ester Solvolysis. Application To The Synthesis Of Tartronic Acid Derivatives
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Zinc Catalysed Ester Solvolysis. Application To The Synthesis Of Tartronic Acid Derivatives
Tert-Butyl Isocyanide
Zinc Catalysed Ester Solvolysis. Application To The Synthesis Of Tartronic Acid Derivatives
Tert-Butyl Isocyanide
Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.
Tert-Butyl Isocyanide
Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.
Analyzing Magnetic Resonance Images Of Iberian Pork Loin To Predict Its Sensorial Characteristics
Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.
Analyzing Magnetic Resonance Images Of Iberian Pork Loin To Predict Its Sensorial Characteristics
Studies On Isocyanides. A Facile Synthesis Of 4,5-Dihydro-1,4- Benzothiazepin-3(2h)-Ones Via Post-Condensation Modifications Of The Ugi Reaction
Analyzing Magnetic Resonance Images Of Iberian Pork Loin To Predict Its Sensorial Characteristics
Studies On Isocyanides. A Facile Synthesis Of 4,5-Dihydro-1,4- Benzothiazepin-3(2h)-Ones Via Post-Condensation Modifications Of The Ugi Reaction
Indene And Pseudoazulene Discotic Liquid Crystals: A Synthetic And Structural Study
Studies On Isocyanides. A Facile Synthesis Of 4,5-Dihydro-1,4- Benzothiazepin-3(2h)-Ones Via Post-Condensation Modifications Of The Ugi Reaction
Indene And Pseudoazulene Discotic Liquid Crystals: A Synthetic And Structural Study
A New Synthesis Of Β-Keto Amides By Reduction Of Passerini Adducts
Indene And Pseudoazulene Discotic Liquid Crystals: A Synthetic And Structural Study
A New Synthesis Of Β-Keto Amides By Reduction Of Passerini Adducts
Thresholding Methods On Mri To Evaluate Intramuscular Fat Level On Iberian Ham
A New Synthesis Of Β-Keto Amides By Reduction Of Passerini Adducts
Thresholding Methods On Mri To Evaluate Intramuscular Fat Level On Iberian Ham
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Thresholding Methods On Mri To Evaluate Intramuscular Fat Level On Iberian Ham
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham
Prevalencia Y Etiología De Las Mamitis Subclínicas En El Ganado Caprino Lechero De La Comunidad Valenciana
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham
Prevalencia Y Etiología De Las Mamitis Subclínicas En El Ganado Caprino Lechero De La Comunidad Valenciana
Seroprevalencia De Anticuerpos Frente Al Virus De La Diarrea Vírica Bovina En El Ganado Bovino De La Comunidad Autónoma De Madrid
Prevalencia Y Etiología De Las Mamitis Subclínicas En El Ganado Caprino Lechero De La Comunidad Valenciana
Seroprevalencia De Anticuerpos Frente Al Virus De La Diarrea Vírica Bovina En El Ganado Bovino De La Comunidad Autónoma De Madrid
Colesterol Y Óxidos De Colesterol En Jamón Ibérico
Seroprevalencia De Anticuerpos Frente Al Virus De La Diarrea Vírica Bovina En El Ganado Bovino De La Comunidad Autónoma De Madrid
Colesterol Y Óxidos De Colesterol En Jamón Ibérico
Evolutionary Active Contours For Muscle Recognition
Colesterol Y Óxidos De Colesterol En Jamón Ibérico
Evolutionary Active Contours For Muscle Recognition
Computer Vision Algorithms Versus Traditional Methods In Food Technology: The Desired Correlation
Evolutionary Active Contours For Muscle Recognition
Computer Vision Algorithms Versus Traditional Methods In Food Technology: The Desired Correlation
A Comparison Of Algorithm Design Paradigms In Active Contours For Muscle Recognition
Computer Vision Algorithms Versus Traditional Methods In Food Technology: The Desired Correlation
A Comparison Of Algorithm Design Paradigms In Active Contours For Muscle Recognition
Synthesis Of Highly Branched Sulfur-Nitrogen Heterocycles By Cascade Cycloadditions Of [1,2]dithiolo[1,4]thiazines And [1,2]dithiolopyrroles
A Comparison Of Algorithm Design Paradigms In Active Contours For Muscle Recognition
Synthesis Of Highly Branched Sulfur-Nitrogen Heterocycles By Cascade Cycloadditions Of [1,2]dithiolo[1,4]thiazines And [1,2]dithiolopyrroles
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
Synthesis Of Highly Branched Sulfur-Nitrogen Heterocycles By Cascade Cycloadditions Of [1,2]dithiolo[1,4]thiazines And [1,2]dithiolopyrroles
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
Volatile Compounds In Iberian Dry-Cured Loin
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
Volatile Compounds In Iberian Dry-Cured Loin
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Volatile Compounds In Iberian Dry-Cured Loin
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin
Meat Quality Characteristics In Different Lines Of Iberian Pigs
Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin
Meat Quality Characteristics In Different Lines Of Iberian Pigs
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham
Meat Quality Characteristics In Different Lines Of Iberian Pigs
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham
Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham
Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico
Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados
Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico
Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados
Calidad De La Carne De Cerdo Ibérico
Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados
Calidad De La Carne De Cerdo Ibérico
Affinity Labeling Of The Nuclear Vitamin D Receptor With Nonsteroidal Alkylating Agents
Calidad De La Carne De Cerdo Ibérico
Affinity Labeling Of The Nuclear Vitamin D Receptor With Nonsteroidal Alkylating Agents
Infrared Spectroscopy In The Study Of Renal Lithiasis
Affinity Labeling Of The Nuclear Vitamin D Receptor With Nonsteroidal Alkylating Agents
Infrared Spectroscopy In The Study Of Renal Lithiasis
Studies On Isocyanides And Related Compounds; A Facile Synthesis Of Functionalized 3(2h)-Pyridazinones Via Ugi Four-Component Condensation
Infrared Spectroscopy In The Study Of Renal Lithiasis
Studies On Isocyanides And Related Compounds; A Facile Synthesis Of Functionalized 3(2h)-Pyridazinones Via Ugi Four-Component Condensation
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
Studies On Isocyanides And Related Compounds; A Facile Synthesis Of Functionalized 3(2h)-Pyridazinones Via Ugi Four-Component Condensation
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams
Potential Fields As An External Force And Algorithmic Improvements In Deformable Models
Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams
Potential Fields As An External Force And Algorithmic Improvements In Deformable Models
Mathematical Morphology On Mri For The Determination Of Iberian Ham Fat Content
Potential Fields As An External Force And Algorithmic Improvements In Deformable Models
Mathematical Morphology On Mri For The Determination Of Iberian Ham Fat Content
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
Mathematical Morphology On Mri For The Determination Of Iberian Ham Fat Content
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
Synthesis Of Poly-Ferrocene Heterocycles By Cycloaddition Of Mono- Or Bis(Ferrocenecarbonyl)acetylenes And Bis[1,2]dithiolo[1,4]thiazinethiones
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
Synthesis Of Poly-Ferrocene Heterocycles By Cycloaddition Of Mono- Or Bis(Ferrocenecarbonyl)acetylenes And Bis[1,2]dithiolo[1,4]thiazinethiones
Synthesis Of [1,3]dithiole And Spiro[1,3] Dithiole Thiopyran Derivatives Of The [1,2]dithiolo[1,4]thiazine Ring System
Synthesis Of Poly-Ferrocene Heterocycles By Cycloaddition Of Mono- Or Bis(Ferrocenecarbonyl)acetylenes And Bis[1,2]dithiolo[1,4]thiazinethiones
Synthesis Of [1,3]dithiole And Spiro[1,3] Dithiole Thiopyran Derivatives Of The [1,2]dithiolo[1,4]thiazine Ring System
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
Synthesis Of [1,3]dithiole And Spiro[1,3] Dithiole Thiopyran Derivatives Of The [1,2]dithiolo[1,4]thiazine Ring System
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
Free-Range Rearing Increases (N-3) Polyunsaturated Fatty Acids Of Neutral And Polar Lipids In Swine Muscles
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
Free-Range Rearing Increases (N-3) Polyunsaturated Fatty Acids Of Neutral And Polar Lipids In Swine Muscles
Recognizing Marbling In Dry-Cured Iberian Ham By Multiscale Analysis
Free-Range Rearing Increases (N-3) Polyunsaturated Fatty Acids Of Neutral And Polar Lipids In Swine Muscles
Recognizing Marbling In Dry-Cured Iberian Ham By Multiscale Analysis
A Study Of The Volumetric Decrease In Iberian Ham During Ripening By Analysing Magnetic Resonance Imaging Of Active Contours
Recognizing Marbling In Dry-Cured Iberian Ham By Multiscale Analysis
A Study Of The Volumetric Decrease In Iberian Ham During Ripening By Analysing Magnetic Resonance Imaging Of Active Contours
New Chemistry Of Bis[1,2]dithiolo[1,4]thiazines And Bis[1,2]dithiolopyrroles
A Study Of The Volumetric Decrease In Iberian Ham During Ripening By Analysing Magnetic Resonance Imaging Of Active Contours
New Chemistry Of Bis[1,2]dithiolo[1,4]thiazines And Bis[1,2]dithiolopyrroles
Características De Calidad En Carne Fresca De Cerdo Ibérico
New Chemistry Of Bis[1,2]dithiolo[1,4]thiazines And Bis[1,2]dithiolopyrroles
Características De Calidad En Carne Fresca De Cerdo Ibérico
Reacciones Químicas Y Bioquímicas Que Se Desarrollan Durante La Maduración Del Jamón Ibérico
Características De Calidad En Carne Fresca De Cerdo Ibérico
Reacciones Químicas Y Bioquímicas Que Se Desarrollan Durante La Maduración Del Jamón Ibérico
Composición Química General Del Jamón Ibérico: Interés Nutritivo Y Dietético
Reacciones Químicas Y Bioquímicas Que Se Desarrollan Durante La Maduración Del Jamón Ibérico
Composición Química General Del Jamón Ibérico: Interés Nutritivo Y Dietético
Derivatives Of Methyl 5-Methyl-4-Oxo-1,2,4,5,8,8a-Hexahydrocyclopropa[C]-Pyrrolo[3,2-E] Indole-7-Carboxylate: A Case Of Inverse Electronic Effects On The Reactivity Of Cc-1065 Derivatives
Composición Química General Del Jamón Ibérico: Interés Nutritivo Y Dietético
Derivatives Of Methyl 5-Methyl-4-Oxo-1,2,4,5,8,8a-Hexahydrocyclopropa[C]-Pyrrolo[3,2-E] Indole-7-Carboxylate: A Case Of Inverse Electronic Effects On The Reactivity Of Cc-1065 Derivatives
Synthesis Of Thiadiazole, Dithietane, And Imine Derivatives Of The [1,2]dithiolo[1,4]thiazine Ring System
Derivatives Of Methyl 5-Methyl-4-Oxo-1,2,4,5,8,8a-Hexahydrocyclopropa[C]-Pyrrolo[3,2-E] Indole-7-Carboxylate: A Case Of Inverse Electronic Effects On The Reactivity Of Cc-1065 Derivatives
Synthesis Of Thiadiazole, Dithietane, And Imine Derivatives Of The [1,2]dithiolo[1,4]thiazine Ring System
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
Synthesis Of Thiadiazole, Dithietane, And Imine Derivatives Of The [1,2]dithiolo[1,4]thiazine Ring System
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
Glu-256 Is A Main Structural Determinant For Oligomerisation Of Human Arginase I
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
Glu-256 Is A Main Structural Determinant For Oligomerisation Of Human Arginase I
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
Glu-256 Is A Main Structural Determinant For Oligomerisation Of Human Arginase I
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs
Parámetros Que Predicen La Calidad De Los Productos De Cerdo Ibérico.
Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs
Parámetros Que Predicen La Calidad De Los Productos De Cerdo Ibérico.
Multicomponent Reactions: A Convenient Undergraduate Organic Chemistry Experiment
Parámetros Que Predicen La Calidad De Los Productos De Cerdo Ibérico.
Multicomponent Reactions: A Convenient Undergraduate Organic Chemistry Experiment
Studies On Isocyanides And Related Compounds. Synthesis Of Furan Derivatives And Their Transformation Into Indole Derivatives
Multicomponent Reactions: A Convenient Undergraduate Organic Chemistry Experiment
Studies On Isocyanides And Related Compounds. Synthesis Of Furan Derivatives And Their Transformation Into Indole Derivatives
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Studies On Isocyanides And Related Compounds. Synthesis Of Furan Derivatives And Their Transformation Into Indole Derivatives
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham
Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation
Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham
Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Synthesis Of Bis[1,2]dithiolo[1,4]thiazines And A [1,2]dithiolo[1,4]thiazine From Tertiary Diisopropylamines
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Synthesis Of Bis[1,2]dithiolo[1,4]thiazines And A [1,2]dithiolo[1,4]thiazine From Tertiary Diisopropylamines
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Synthesis Of Bis[1,2]dithiolo[1,4]thiazines And A [1,2]dithiolo[1,4]thiazine From Tertiary Diisopropylamines
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Synthesis Of Sulfur-Rich 1,2-And 1,3-Dithiolo Disulfides And Thiodesaurines From Diisopropyl Sulfide
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Synthesis Of Sulfur-Rich 1,2-And 1,3-Dithiolo Disulfides And Thiodesaurines From Diisopropyl Sulfide
Bis[1,2]dithiolo[3,4-B][4',3'-E][1,4]thiazine-3,5-Dione, A Planar 1,4-Thiazine
Synthesis Of Sulfur-Rich 1,2-And 1,3-Dithiolo Disulfides And Thiodesaurines From Diisopropyl Sulfide
Bis[1,2]dithiolo[3,4-B][4',3'-E][1,4]thiazine-3,5-Dione, A Planar 1,4-Thiazine
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Bis[1,2]dithiolo[3,4-B][4',3'-E][1,4]thiazine-3,5-Dione, A Planar 1,4-Thiazine
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Conversion Of W-Alkyldiisopropylàmines Into Yv,/v-Bis(5-Chloro-3-Oxo[1,2]dithiol-4-Yl)amines
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Conversion Of W-Alkyldiisopropylàmines Into Yv,/v-Bis(5-Chloro-3-Oxo[1,2]dithiol-4-Yl)amines
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Conversion Of W-Alkyldiisopropylàmines Into Yv,/v-Bis(5-Chloro-3-Oxo[1,2]dithiol-4-Yl)amines
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Selective Syntheses Of Bis[1,2]dithiolo[1,4]thiazines And Bis[1,2]dithiolopyrroles From Hünig's Base
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Selective Syntheses Of Bis[1,2]dithiolo[1,4]thiazines And Bis[1,2]dithiolopyrroles From Hünig's Base
Tertiary Amine-S2cl2 Chemistry: Interception Of Reaction Intermediates
Selective Syntheses Of Bis[1,2]dithiolo[1,4]thiazines And Bis[1,2]dithiolopyrroles From Hünig's Base
Tertiary Amine-S2cl2 Chemistry: Interception Of Reaction Intermediates
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Tertiary Amine-S2cl2 Chemistry: Interception Of Reaction Intermediates
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
A Facile Synthesis Of Β-Lactams Based On The Isocyanide Chemistry
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
A Facile Synthesis Of Β-Lactams Based On The Isocyanide Chemistry
From Hünig's Base To Bis([1,2]dithiolo)- [1,4]thiazines In One Pot: The Fast Route To Highly Sulfurated Heterocycles
A Facile Synthesis Of Β-Lactams Based On The Isocyanide Chemistry
From Hünig's Base To Bis([1,2]dithiolo)- [1,4]thiazines In One Pot: The Fast Route To Highly Sulfurated Heterocycles
Studies On Isocyanides And Related Compounds. An Unusual Synthesis Of Functionalized Succinimides
From Hünig's Base To Bis([1,2]dithiolo)- [1,4]thiazines In One Pot: The Fast Route To Highly Sulfurated Heterocycles
Studies On Isocyanides And Related Compounds. An Unusual Synthesis Of Functionalized Succinimides
One-Pot Synthesis And Chemistry Of Bis[1,2]dithiolopyrroles
Studies On Isocyanides And Related Compounds. An Unusual Synthesis Of Functionalized Succinimides
One-Pot Synthesis And Chemistry Of Bis[1,2]dithiolopyrroles
Studies On Isocyanides And Related Compounds. A Novel Synthetic Route To 1,6-Dihydro-6-Oxopyridine-2-Carboxylic Acid Derivatives
One-Pot Synthesis And Chemistry Of Bis[1,2]dithiolopyrroles
Studies On Isocyanides And Related Compounds. A Novel Synthetic Route To 1,6-Dihydro-6-Oxopyridine-2-Carboxylic Acid Derivatives
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Studies On Isocyanides And Related Compounds. A Novel Synthetic Route To 1,6-Dihydro-6-Oxopyridine-2-Carboxylic Acid Derivatives
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Studies On The Synthesis Of The Antitumor Agent Cc-1065: Preparation Of Isopropyl 6-Hydroxy-7-Methoxy-4-(2-Nitrooxyethyl)indole-2-Carboxylate
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Studies On The Synthesis Of The Antitumor Agent Cc-1065: Preparation Of Isopropyl 6-Hydroxy-7-Methoxy-4-(2-Nitrooxyethyl)indole-2-Carboxylate
Synthesis Of Enantiomerically Pure Tricarbonylchromium(0) Complexes Of Ortho Substituted Styrenes From S‐α‐methylbenzylamine
Studies On The Synthesis Of The Antitumor Agent Cc-1065: Preparation Of Isopropyl 6-Hydroxy-7-Methoxy-4-(2-Nitrooxyethyl)indole-2-Carboxylate
Synthesis Of Enantiomerically Pure Tricarbonylchromium(0) Complexes Of Ortho Substituted Styrenes From S‐α‐methylbenzylamine
Phenol Nitration From A 2-(Nitrooxy)ethyl Side Chain
Synthesis Of Enantiomerically Pure Tricarbonylchromium(0) Complexes Of Ortho Substituted Styrenes From S‐α‐methylbenzylamine
Phenol Nitration From A 2-(Nitrooxy)ethyl Side Chain
Organometallics In Synthesis. Part I: The Transition Elements
Phenol Nitration From A 2-(Nitrooxy)ethyl Side Chain
Organometallics In Synthesis. Part I: The Transition Elements
First Synthesis Of Sulfonyl Substituted Tricarbonyl(Η6- Arene)chromium(0) Complexed
Organometallics In Synthesis. Part I: The Transition Elements
First Synthesis Of Sulfonyl Substituted Tricarbonyl(Η6- Arene)chromium(0) Complexed
Sulfoxides And Stereochemical Control In Organometallic Chemistry
First Synthesis Of Sulfonyl Substituted Tricarbonyl(Η6- Arene)chromium(0) Complexed
Sulfoxides And Stereochemical Control In Organometallic Chemistry
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Sulfoxides And Stereochemical Control In Organometallic Chemistry
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Lipid- And Protein-Degrading Processes During The Maturation Of Ham
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Lipid- And Protein-Degrading Processes During The Maturation Of Ham
Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico
Lipid- And Protein-Degrading Processes During The Maturation Of Ham
Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Synthesis Of Tricarbonyliron(0) Complexes Of Itaconic Acid Derivatives
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Synthesis Of Tricarbonyliron(0) Complexes Of Itaconic Acid Derivatives
New One-Pot Synthesis Of Alkyl Nitrates From Alcohols
Synthesis Of Tricarbonyliron(0) Complexes Of Itaconic Acid Derivatives
New One-Pot Synthesis Of Alkyl Nitrates From Alcohols
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
New One-Pot Synthesis Of Alkyl Nitrates From Alcohols
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
Volatile Components Of Dry Cured Iberian Ham
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
Volatile Components Of Dry Cured Iberian Ham
Testicular Development, Androstenone Levels And Androstenone Odour Of Untreated And Trenbolone Implanted Boars
Volatile Components Of Dry Cured Iberian Ham
Testicular Development, Androstenone Levels And Androstenone Odour Of Untreated And Trenbolone Implanted Boars
Synthesis Of Methyl 4-(2,2-Dimethoxyethyl)-6-Hydroxy-7-Methoxyindole-2-Carboxylate: A Potential Intermediate For The Synthesis Of The Central And Right Parts Of The Anticancer Antibiotic Cc-1065
Testicular Development, Androstenone Levels And Androstenone Odour Of Untreated And Trenbolone Implanted Boars
Synthesis Of Methyl 4-(2,2-Dimethoxyethyl)-6-Hydroxy-7-Methoxyindole-2-Carboxylate: A Potential Intermediate For The Synthesis Of The Central And Right Parts Of The Anticancer Antibiotic Cc-1065
A General Method For The Preparation Of Isoxazol -4-Yl Oxoacids
Synthesis Of Methyl 4-(2,2-Dimethoxyethyl)-6-Hydroxy-7-Methoxyindole-2-Carboxylate: A Potential Intermediate For The Synthesis Of The Central And Right Parts Of The Anticancer Antibiotic Cc-1065
A General Method For The Preparation Of Isoxazol -4-Yl Oxoacids
Nuevas Perspectivas En La Manipulación Hormonal Del Crecimiento Y La Composición De La Canal En Los Animales De Abasto
A General Method For The Preparation Of Isoxazol -4-Yl Oxoacids
Nuevas Perspectivas En La Manipulación Hormonal Del Crecimiento Y La Composición De La Canal En Los Animales De Abasto
Preparation Of 6-(3,5-Dimethylisoxazol-4-Yl)-6-Oxohexanoic Acids Via 3,5-Dimethylisoxazol-4-Ylmagnesium Iodide Or 3,5-Dimethylisoxazol-4-Yllithium
Nuevas Perspectivas En La Manipulación Hormonal Del Crecimiento Y La Composición De La Canal En Los Animales De Abasto
Preparation Of 6-(3,5-Dimethylisoxazol-4-Yl)-6-Oxohexanoic Acids Via 3,5-Dimethylisoxazol-4-Ylmagnesium Iodide Or 3,5-Dimethylisoxazol-4-Yllithium
Development Of Sodium Chloride Microcapsules As Saltiness Enhancement Strategy
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