PUBLICACIÓN

Acoustic Characterization Study of Beef Loins Using Ultrasonic Transducers

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Jimenez A.; Rufo M.; Paniagua J.M.; Gonzalez-Mohino A.; Antequera T.; Perez-Palacios T.

2023 SENSORS

Analytical Chemistry (Q1), Atomic and Molecular Physics, and Optics (Q1), Biochemistry (Q2), Electrical and Electronic Engineering (Q2), Information Systems (Q2), Instrumentation (Q1), Medicine (miscellaneous) (Q2)

JCR: 3.4

SJR: 0.786

CITAS

5

DOI

10.3390/s23239564

EID

2-s2.0-85179139229

ISSN

1424-8220

AUTORES DE LA UEX

María Trinidad Pérez Palacios
María Montaña Rufo Pérez
María Teresa Antequera Rojas
Alberto González-Mohino Jiménez
Jesús Manuel Paniagua Sánchez
Antonio Jiménez Barco

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New Contributions Of Ultrasound Inspection To The Characterization Of Different Varieties Of Honey
Sous-Vide Cooking Of Meat: A Maillarized Approach
Non-Destructively Prediction Of Quality Parameters Of Dry-Cured Iberian Ham By Applying Computer Vision And Low-Field Mri
Sous-Vide Cooking Of Meat: A Maillarized Approach
Non-Destructively Prediction Of Quality Parameters Of Dry-Cured Iberian Ham By Applying Computer Vision And Low-Field Mri
Radial Textures: A New Approach To Analyze Meat Quality By Using Mri
Non-Destructively Prediction Of Quality Parameters Of Dry-Cured Iberian Ham By Applying Computer Vision And Low-Field Mri
Radial Textures: A New Approach To Analyze Meat Quality By Using Mri
Magnetic Resonance Imaging, Texture Analysis And Regression Techniques To Non-Destructively Predict The Quality Characteristics Of Meat Pieces
Radial Textures: A New Approach To Analyze Meat Quality By Using Mri
Magnetic Resonance Imaging, Texture Analysis And Regression Techniques To Non-Destructively Predict The Quality Characteristics Of Meat Pieces
Imágenes De Resonancia Magnética Para Deducir Características De Calidad De Jamón Ibérico Curado
Magnetic Resonance Imaging, Texture Analysis And Regression Techniques To Non-Destructively Predict The Quality Characteristics Of Meat Pieces
Imágenes De Resonancia Magnética Para Deducir Características De Calidad De Jamón Ibérico Curado
Mejora Del Perfil Lipídico De Productos Cárnicos Mediante La Adición De Microcápsulas De Aceite De Pescado
Imágenes De Resonancia Magnética Para Deducir Características De Calidad De Jamón Ibérico Curado
Mejora Del Perfil Lipídico De Productos Cárnicos Mediante La Adición De Microcápsulas De Aceite De Pescado
Caracterización Físico-Química, Sensorial Y Spectral De Salmón Cocinado A Vacío
Mejora Del Perfil Lipídico De Productos Cárnicos Mediante La Adición De Microcápsulas De Aceite De Pescado
Caracterización Físico-Química, Sensorial Y Spectral De Salmón Cocinado A Vacío
Cuantificación De Ácidos Grasos Omega-3 Microencapsulados En Diferentes Sistemas Modelo: Estudio De La Digestibilidad
Caracterización Físico-Química, Sensorial Y Spectral De Salmón Cocinado A Vacío
Cuantificación De Ácidos Grasos Omega-3 Microencapsulados En Diferentes Sistemas Modelo: Estudio De La Digestibilidad
Caracterización De Microcápsulas Procedentes De Diferentes Tipos De Emulsiones De Aceite De Pescado Homogeneizadas A Alta Presión
Cuantificación De Ácidos Grasos Omega-3 Microencapsulados En Diferentes Sistemas Modelo: Estudio De La Digestibilidad
Caracterización De Microcápsulas Procedentes De Diferentes Tipos De Emulsiones De Aceite De Pescado Homogeneizadas A Alta Presión
Entrenamiento De Un Panel Para El Empleo De La Técnica Sensorial "multiple-Intake Tds"
Caracterización De Microcápsulas Procedentes De Diferentes Tipos De Emulsiones De Aceite De Pescado Homogeneizadas A Alta Presión
Entrenamiento De Un Panel Para El Empleo De La Técnica Sensorial "multiple-Intake Tds"
¿permite La Pulverización De Extractos Antioxidantes Contrarrestar El Efecto Pro-Oxidante De Una Atmósfera Modificada Alta En Oxígeno Sobre Chuletas De Cordero?
Entrenamiento De Un Panel Para El Empleo De La Técnica Sensorial "multiple-Intake Tds"
¿permite La Pulverización De Extractos Antioxidantes Contrarrestar El Efecto Pro-Oxidante De Una Atmósfera Modificada Alta En Oxígeno Sobre Chuletas De Cordero?
Antimicrobial Effects Of Red Wine Marination On Refrigerated Beef
¿permite La Pulverización De Extractos Antioxidantes Contrarrestar El Efecto Pro-Oxidante De Una Atmósfera Modificada Alta En Oxígeno Sobre Chuletas De Cordero?
Antimicrobial Effects Of Red Wine Marination On Refrigerated Beef
A New Method To Assess The Ultrasonic Attenuation In Samples With Non-Distinguishable Echoes
Antimicrobial Effects Of Red Wine Marination On Refrigerated Beef
A New Method To Assess The Ultrasonic Attenuation In Samples With Non-Distinguishable Echoes
Changes Of Ultrasonic Parameters As A Tool To Determine The Influence Of Cooking In Pork Loin Samples
A New Method To Assess The Ultrasonic Attenuation In Samples With Non-Distinguishable Echoes
Changes Of Ultrasonic Parameters As A Tool To Determine The Influence Of Cooking In Pork Loin Samples
Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties
Changes Of Ultrasonic Parameters As A Tool To Determine The Influence Of Cooking In Pork Loin Samples
Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties
Ensayos Acústicos Por Ultrasonidos En Elementos De Mármol Del Teatro Romano De Mérida
Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties
Ensayos Acústicos Por Ultrasonidos En Elementos De Mármol Del Teatro Romano De Mérida
Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.
Ensayos Acústicos Por Ultrasonidos En Elementos De Mármol Del Teatro Romano De Mérida
Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.
Improving The Lipid Profile Of Ready-To-Cook Meat Products By Addition Of Omega-3 Microcapsules: Effect On Oxidation And Sensory Analysis
Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.
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
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
Analysis Of Mri By Fractals For Prediction Of Sensory Attributes: A Case Study In Loin
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
Cinta Senese Burgers With Omega-3 Fatty Acids: Effect Of Storage And Type Of Enrichment On Quality Characteristics
Applying 3d Texture Algorithms On Mri To Evaluate Quality Traits Of Loin
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
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
Enrichment Of Cinta Senese Burgers With Omega-3 Fatty Acids. Effect Of Type Of Addition And Storage Conditions On Quality Characteristics
Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals
Enrichment Of Cinta Senese Burgers With Omega-3 Fatty Acids. Effect Of Type Of Addition And Storage Conditions On Quality Characteristics
Optimization And Comparison Of Three Spatial Interpolation Methods For Electromagnetic Levels In The Am Band Within An Urban Area
Enrichment Of Cinta Senese Burgers With Omega-3 Fatty Acids. Effect Of Type Of Addition And Storage Conditions On Quality Characteristics
Optimization And Comparison Of Three Spatial Interpolation Methods For Electromagnetic Levels In The Am Band Within An Urban Area
Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals
Optimization And Comparison Of Three Spatial Interpolation Methods For Electromagnetic Levels In The Am Band Within An Urban Area
Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals
The Use Of Microencapsulation By Spray-Drying And Its Application In Meat Products
Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals
The Use Of Microencapsulation By Spray-Drying And Its Application In Meat Products
La Experiencia Emocional Durante El Consumo De Jamón Curado (1)
The Use Of Microencapsulation By Spray-Drying And Its Application In Meat Products
La Experiencia Emocional Durante El Consumo De Jamón Curado (1)
La Experiencia Emocional Durante El Consumo De Jamón Curado (2)
La Experiencia Emocional Durante El Consumo De Jamón Curado (1)
La Experiencia Emocional Durante El Consumo De Jamón Curado (2)
Imagen De Resonancia Magnética Para Estudiar Características De Calidad De Productos Cárnicos. Parte I
La Experiencia Emocional Durante El Consumo De Jamón Curado (2)
Imagen De Resonancia Magnética Para Estudiar Características De Calidad De Productos Cárnicos. Parte I
Taste Compounds And Consumer Acceptance Of Chicken Soups As Affected By Cooking Conditions
Imagen De Resonancia Magnética Para Estudiar Características De Calidad De Productos Cárnicos. Parte I
Taste Compounds And Consumer Acceptance Of Chicken Soups As Affected By Cooking Conditions
Prediction Of Pork Quality Parameters By Applying Fractals And Data Mining On Mri
Taste Compounds And Consumer Acceptance Of Chicken Soups As Affected By Cooking Conditions
Prediction Of Pork Quality Parameters By Applying Fractals And Data Mining On Mri
Physico-Chemical And Sensory Characteristics Of Freeze-Dried And Air-Dehydrated Yogurt Foam
Prediction Of Pork Quality Parameters By Applying Fractals And Data Mining On Mri
Physico-Chemical And Sensory Characteristics Of Freeze-Dried And Air-Dehydrated Yogurt Foam
Non-Destructive Analysis Of Sensory Traits Of Dry-Cured Loins By Mri–computer Vision Techniques And Data Mining
Physico-Chemical And Sensory Characteristics Of Freeze-Dried And Air-Dehydrated Yogurt Foam
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
Spectral Analysis To Assess Exposure To Extremely Low Frequency Magnetic Fields In Cars
Effect Of Cooking Conditions On Quality Characteristics Of Confit Cod: Prediction By Mri
Spectral Analysis To Assess Exposure To Extremely Low Frequency Magnetic Fields In Cars
Contributions To Ultrasound Monitoring Of The Process Of Milk Curdling
Spectral Analysis To Assess Exposure To Extremely Low Frequency Magnetic Fields In Cars
Contributions To Ultrasound Monitoring Of The Process Of Milk Curdling
Modeling Salt Diffusion In Iberian Ham By Applying Mri And Data Mining
Contributions To Ultrasound Monitoring Of The Process Of Milk Curdling
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
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
A Rapid And Accurate Extraction Procedure For Analysing Free Amino Acids In Meat Samples By Gc-Ms
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
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
Assessment Of Wi-Fi Radiation In Indoor Environments Characterizing The Time & Space-Varying Electromagnetic Fields
Advanced Glycation End Products, Physico-Chemical And Sensory Characteristics Of Cooked Lamb Loins Affected By Cooking Method And Addition Of Flavour Precursors
Assessment Of Wi-Fi Radiation In Indoor Environments Characterizing The Time & Space-Varying Electromagnetic Fields
Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo
Assessment Of Wi-Fi Radiation In Indoor Environments Characterizing The Time & Space-Varying Electromagnetic Fields
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
Variability In Electromagnetic Field Levels Over Time, And Monte-Carlo Simulation Of Exposure Parameters
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Variability In Electromagnetic Field Levels Over Time, And Monte-Carlo Simulation Of Exposure Parameters
New Approach Based On Ann And Rbf For Analyzing The Spatial Distribution Of Electromagnetic Field From An Exposure Standpoint
Variability In Electromagnetic Field Levels Over Time, And Monte-Carlo Simulation Of Exposure Parameters
New Approach Based On Ann And Rbf For Analyzing The Spatial Distribution Of Electromagnetic Field From An Exposure Standpoint
New Contributions To Granite Characterization By Ultrasonic Testing
New Approach Based On Ann And Rbf For Analyzing The Spatial Distribution Of Electromagnetic Field From An Exposure Standpoint
New Contributions To Granite Characterization By Ultrasonic Testing
Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins
New Contributions To Granite Characterization By Ultrasonic Testing
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
Exposure Estimates Based On Broadband Elf Magnetic Field Measurements Versus The Icnirp Multiple Frequency Rule
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Exposure Estimates Based On Broadband Elf Magnetic Field Measurements Versus The Icnirp Multiple Frequency Rule
Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures
Exposure Estimates Based On Broadband Elf Magnetic Field Measurements Versus The Icnirp Multiple Frequency Rule
Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures
Computing Ground-Wave Electric Field At Mf Band Via Fdtd Method
Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures
Computing Ground-Wave Electric Field At Mf Band Via Fdtd Method
Carcass And Meat Quality Traits Of Iberian Pigs As Affected By Sex And Crossbreeding With Different Duroc Genetic Lines
Computing Ground-Wave Electric Field At Mf Band Via Fdtd Method
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
The Spatial Statistics Formalism Applied To Mapping Electromagnetic Radiation In Urban Areas
Study Of Hydroxymethylfurfural And Furfural Formation In Cakes During Baking In Different Ovens, Using A Validated Multiple-Stage Extraction-Based Analytical Method
The Spatial Statistics Formalism Applied To Mapping Electromagnetic Radiation In Urban Areas
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
The Spatial Statistics Formalism Applied To Mapping Electromagnetic Radiation In Urban Areas
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Using Shear Ultrasonic Wave Transducers To Study Soft Cheese
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Using Shear Ultrasonic Wave Transducers To Study Soft Cheese
Quantification Of Furanic Compounds In Coated Deep-Fried Products Simulating Normal Preparation And Consumption: Optimisation Of Hs-Spme Analytical Conditions By Response Surface Methodology
Using Shear Ultrasonic Wave Transducers To Study Soft Cheese
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
Estimation Of Uncertainties In Electric Field Exposure From Medium-Frequency Am Broadcast Transmitters
Gas Chromatography-Mass Spectrometry Method For The Determination Of Free Amino Acids As Their Dimethyl- Tert -Butylsilyl (Tbdms) Derivatives In Animal Source Food
Estimation Of Uncertainties In Electric Field Exposure From Medium-Frequency Am Broadcast Transmitters
Effect Of Brine Thawing/salting On Endogenous Enzyme Activity And Sensory Quality Of Iberian Dry-Cured Ham
Estimation Of Uncertainties In Electric Field Exposure From Medium-Frequency Am Broadcast Transmitters
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
Los Residuos Son Siempre De Otro
Active Contours For Real Time Applications
Los Residuos Son Siempre De Otro
Mri-Based Analysis Of Feeding Background Effect On Fresh Iberian Ham
Los Residuos Son Siempre De Otro
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
Exposure To High-Frequency Electromagnetic Fields (100 Khz-2 Ghz) In Extremadura (Spain)
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin
Exposure To High-Frequency Electromagnetic Fields (100 Khz-2 Ghz) In Extremadura (Spain)
Use Of Simultaneous Brine Thawing/salting In Dry-Cured Iberian Ham Production
Exposure To High-Frequency Electromagnetic Fields (100 Khz-2 Ghz) In Extremadura (Spain)
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
Medium Wave Exposure Characterisation Using Exposure Quotients
Anánlisis Cokmputacional De Imágenes De Resonancia Magnética Para Estudiar La Difusión De La Sal En Jamón Ibérico Durante La Etapa De Post-Salado
Medium Wave Exposure Characterisation Using Exposure Quotients
Ultrasonic Evaluation Of Dimensional And Technological Parameters Of Cement Mortars
Medium Wave Exposure Characterisation Using Exposure Quotients
Ultrasonic Evaluation Of Dimensional And Technological Parameters Of Cement Mortars
Preliminary Study To Assess Ultrasonic Characteristics Of Torta Del Casar - Type Cheese
Ultrasonic Evaluation Of Dimensional And Technological Parameters Of Cement Mortars
Preliminary Study To Assess Ultrasonic Characteristics Of Torta Del Casar - Type Cheese
Influence Of Pre-Cure Freezing Of Iberian Hams On Lipolytic Changes And Lipid Oxidation
Preliminary Study To Assess Ultrasonic Characteristics Of Torta Del Casar - Type Cheese
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
Electrical Stimulation Vs Thermal Effects In A Complex Electromagnetic Environment
Potential Fields As An External Force And Algorithmic Improvements In Deformable Models
Electrical Stimulation Vs Thermal Effects In A Complex Electromagnetic Environment
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
Electrical Stimulation Vs Thermal Effects In A Complex Electromagnetic Environment
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
Study Of The Comparative Dynamics Of The Incorporation Of Tissue Free-Water Tritium (Tfwt) In Bulrushes (Typha Latifolia) And Carp (Cyprinus Carpio) In The Almaraz Nuclear Power Plant Cooling Reservoir
Effect Of Prefreezing Hams On Endogenous Enzyme Activity During The Processing Of Iberian Dry-Cured Hams
Study Of The Comparative Dynamics Of The Incorporation Of Tissue Free-Water Tritium (Tfwt) In Bulrushes (Typha Latifolia) And Carp (Cyprinus Carpio) In The Almaraz Nuclear Power Plant Cooling Reservoir
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Meat Composition And Quality Traits Of Dry-Cured Loin
Study Of The Comparative Dynamics Of The Incorporation Of Tissue Free-Water Tritium (Tfwt) In Bulrushes (Typha Latifolia) And Carp (Cyprinus Carpio) In The Almaraz Nuclear Power Plant Cooling Reservoir
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
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
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
Exposure To Extremely Low Frequency Magnetic Fields In An Urban Area
Feasible Application Of Shape-Based Classification
Exposure To Extremely Low Frequency Magnetic Fields In An Urban Area
Modelización De Estructuras Históricas: Aplicación Al Acueducto De San Lázaro Mérida
Exposure To Extremely Low Frequency Magnetic Fields In An Urban Area
Modelización De Estructuras Históricas: Aplicación Al Acueducto De San Lázaro Mérida
3d Reconstruction On Mri To Analyse Marbling And Fat Level In Iberian Loin
Modelización De Estructuras Históricas: Aplicación Al Acueducto De San Lázaro Mérida
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
Modelo De Propagación Magnética De Alta Frecuencia En La Ciudad De Cáceres
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
Modelo De Propagación Magnética De Alta Frecuencia En La Ciudad De Cáceres
Modelización De Estructuras Históricas: Aplicación Al Acueducto De San Lázaro Mérida
Modelo De Propagación Magnética De Alta Frecuencia En La Ciudad De Cáceres
Modelización De Estructuras Históricas: Aplicación Al Acueducto De San Lázaro Mérida
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Modelización De Estructuras Históricas: Aplicación Al Acueducto De San Lázaro Mérida
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
Aplicación De Ensayos No Destructivos (End) Para La Conservación Del Patrimonio Histórico De Mérida: Arco De Trajano Y Templo De Diana
Las Bases Científicas Y Tecnológicas Del Jamón Curado
Aplicación De Ensayos No Destructivos (End) Para La Conservación Del Patrimonio Histórico De Mérida: Arco De Trajano Y Templo De Diana
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Aplicación De Ensayos No Destructivos (End) Para La Conservación Del Patrimonio Histórico De Mérida: Arco De Trajano Y Templo De Diana
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
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
Characterization Of Cement Mortars With Ultrasonic Testing
Analyzing Magnetic Resonance Images Of Iberian Pork Loin To Predict Its Sensorial Characteristics
Characterization Of Cement Mortars With Ultrasonic Testing
Thresholding Methods On Mri To Evaluate Intramuscular Fat Level On Iberian Ham
Characterization Of Cement Mortars With Ultrasonic Testing
Thresholding Methods On Mri To Evaluate Intramuscular Fat Level On Iberian Ham
Spectral Analysis And Measurements Of Exposure To Magnetic Fields (Up To 32 Khz) In Private And Public Transport
Thresholding Methods On Mri To Evaluate Intramuscular Fat Level On Iberian Ham
Spectral Analysis And Measurements Of Exposure To Magnetic Fields (Up To 32 Khz) In Private And Public Transport
Characterization Of Cement Mortars With Ultrasonic Testing
Spectral Analysis And Measurements Of Exposure To Magnetic Fields (Up To 32 Khz) In Private And Public Transport
Characterization Of Cement Mortars With Ultrasonic Testing
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Characterization Of Cement Mortars With Ultrasonic Testing
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
Archaeological Sites Studies Based On Neural Computation Techniques
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham
Archaeological Sites Studies Based On Neural Computation Techniques
Prevalencia Y Etiología De Las Mamitis Subclínicas En El Ganado Caprino Lechero De La Comunidad Valenciana
Archaeological Sites Studies Based On Neural Computation Techniques
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
Exposure Assessment Of Elf Magnetic Fields In Urban Environments In Extremadura (Spain)
A Comparison Of Algorithm Design Paradigms In Active Contours For Muscle Recognition
Exposure Assessment Of Elf Magnetic Fields In Urban Environments In Extremadura (Spain)
Characterization And Hardening Of Concrete With Ultrasonic Testing
Exposure Assessment Of Elf Magnetic Fields In Urban Environments In Extremadura (Spain)
Characterization And Hardening Of Concrete With Ultrasonic Testing
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
Characterization And Hardening Of Concrete With Ultrasonic Testing
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
Test Site For The Analysis Of Subsoil Gpr Signal Propagation
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham
Test Site For The Analysis Of Subsoil Gpr Signal Propagation
Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico
Test Site For The Analysis Of Subsoil Gpr Signal Propagation
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
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
Calidad De La Carne De Cerdo Ibérico
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
Effect Of Water Purification On Its Radioactive Content
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
Effect Of Water Purification On Its Radioactive Content
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
Effect Of Water Purification On Its Radioactive Content
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
Effect Of Water Purification On Its Radioactive Content
Recognizing Marbling In Dry-Cured Iberian Ham By Multiscale Analysis
Effect Of Water Purification On Its Radioactive Content
A Study Of The Volumetric Decrease In Iberian Ham During Ripening By Analysing Magnetic Resonance Imaging Of Active Contours
Effect Of Water Purification On Its Radioactive Content
A Study Of The Volumetric Decrease In Iberian Ham During Ripening By Analysing Magnetic Resonance Imaging Of Active Contours
Levantamiento Gravimétrico De Mérida
A Study Of The Volumetric Decrease In Iberian Ham During Ripening By Analysing Magnetic Resonance Imaging Of Active Contours
Levantamiento Gravimétrico De Mérida
Propuesta De Actuación Con Tecnologías Acústicas E Informáticas Para Mejorar El Acceso Del Colectivo Hipoacústico A La Sociedad De La Información.
Levantamiento Gravimétrico De Mérida
Propuesta De Actuación Con Tecnologías Acústicas E Informáticas Para Mejorar El Acceso Del Colectivo Hipoacústico A La Sociedad De La Información.
Exposición A Campos Magnéticos En El Ambiente Educativo
Propuesta De Actuación Con Tecnologías Acústicas E Informáticas Para Mejorar El Acceso Del Colectivo Hipoacústico A La Sociedad De La Información.
Exposición A Campos Magnéticos En El Ambiente Educativo
Características De Calidad En Carne Fresca De Cerdo Ibérico
Exposición A Campos Magnéticos En El Ambiente Educativo
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
Rutherford Simple And Multiple Scattering By Computer Simulation
Composición Química General Del Jamón Ibérico: Interés Nutritivo Y Dietético
Rutherford Simple And Multiple Scattering By Computer Simulation
Influence Of Physicochemical Characteristics Of Freshwater On Artificial Radioactivity Content
Rutherford Simple And Multiple Scattering By Computer Simulation
Influence Of Physicochemical Characteristics Of Freshwater On Artificial Radioactivity Content
Seasonal Variations In Radionuclide Transfer In A Mediterranean Grazing-Land Ecosystem
Influence Of Physicochemical Characteristics Of Freshwater On Artificial Radioactivity Content
Seasonal Variations In Radionuclide Transfer In A Mediterranean Grazing-Land Ecosystem
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
Seasonal Variations In Radionuclide Transfer In A Mediterranean Grazing-Land Ecosystem
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
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
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
Radiocaesium And Radiostrontium Uptake By Fruit Bodies Of Pleurotus Eryngii Via Mycelium, Soil And Aerial Absorption
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
Radiocaesium And Radiostrontium Uptake By Fruit Bodies Of Pleurotus Eryngii Via Mycelium, Soil And Aerial Absorption
Parámetros Que Predicen La Calidad De Los Productos De Cerdo Ibérico.
Radiocaesium And Radiostrontium Uptake By Fruit Bodies Of Pleurotus Eryngii Via Mycelium, Soil And Aerial Absorption
Parámetros Que Predicen La Calidad De Los Productos De Cerdo Ibérico.
Radiocaesium And Radiostrontium Uptake By Turnips And Broad Beans Via Leaf And Root Absorption
Parámetros Que Predicen La Calidad De Los Productos De Cerdo Ibérico.
Radiocaesium And Radiostrontium Uptake By Turnips And Broad Beans Via Leaf And Root Absorption
Dynamics Of 90sr And 137cs In A Soil-Plant System Of A Mediterranean Ecosystem
Radiocaesium And Radiostrontium Uptake By Turnips And Broad Beans Via Leaf And Root Absorption
Dynamics Of 90sr And 137cs In A Soil-Plant System Of A Mediterranean Ecosystem
226ra/228ra Using Disequilibrium To Determine The Residence Half- Lives Of Radium In Vegetation Compartments
Dynamics Of 90sr And 137cs In A Soil-Plant System Of A Mediterranean Ecosystem
226ra/228ra Using Disequilibrium To Determine The Residence Half- Lives Of Radium In Vegetation Compartments
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
226ra/228ra Using Disequilibrium To Determine The Residence Half- Lives Of Radium In Vegetation Compartments
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.
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
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
Procedure For Simultaneous Determination Of 223,224,226,228ra By Alpha And Gamma Spectrometry
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Procedure For Simultaneous Determination Of 223,224,226,228ra By Alpha And Gamma Spectrometry
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Procedure For Simultaneous Determination Of 223,224,226,228ra By Alpha And Gamma Spectrometry
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Percolation Theory And The Spin-1/2 Ising Model For Ferromagnets At Low Temperatures. A Didactic Application
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Percolation Theory And The Spin-1/2 Ising Model For Ferromagnets At Low Temperatures. A Didactic Application
Determination Of The Dose Rate From External Irradiation. Geological Considerations In Sampling Optimization
Percolation Theory And The Spin-1/2 Ising Model For Ferromagnets At Low Temperatures. A Didactic Application
Determination Of The Dose Rate From External Irradiation. Geological Considerations In Sampling Optimization
Puesta A Punto De Un Equipo De Centelleo Líquido Y Ultrabajo Fondo Para La Medida De Tritio En Muestras Ambientales De Agua
Determination Of The Dose Rate From External Irradiation. Geological Considerations In Sampling Optimization
Puesta A Punto De Un Equipo De Centelleo Líquido Y Ultrabajo Fondo Para La Medida De Tritio En Muestras Ambientales De Agua
Temporal Evolution Of The3h Levels In The Surface Waters Around The Almaraz Nuclear Power Plant
Puesta A Punto De Un Equipo De Centelleo Líquido Y Ultrabajo Fondo Para La Medida De Tritio En Muestras Ambientales De Agua
Temporal Evolution Of The3h Levels In The Surface Waters Around The Almaraz Nuclear Power Plant
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Temporal Evolution Of The3h Levels In The Surface Waters Around The Almaraz Nuclear Power Plant
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
Recent Evolution Of The Overall Radioactive Levels In The Ice Of Livingston Island (Antarctica)
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Recent Evolution Of The Overall Radioactive Levels In The Ice Of Livingston Island (Antarctica)
Bio-Availability And Transfer Of Natural Radionuclides In A Mediterranean Ecosystem
Recent Evolution Of The Overall Radioactive Levels In The Ice Of Livingston Island (Antarctica)
Bio-Availability And Transfer Of Natural Radionuclides In A Mediterranean Ecosystem
Analysis Of The Temporal Evolution Of Atmospheric 7be As A Vector Of The Behavior Of Other Radionuclides In The Atmosphere
Bio-Availability And Transfer Of Natural Radionuclides In A Mediterranean Ecosystem
Analysis Of The Temporal Evolution Of Atmospheric 7be As A Vector Of The Behavior Of Other Radionuclides In The Atmosphere
Relative Sorption Of 137cs And 90sr In Soil: Influence Of Particle Size, Organic Matter Content And Ph
Analysis Of The Temporal Evolution Of Atmospheric 7be As A Vector Of The Behavior Of Other Radionuclides In The Atmosphere
Relative Sorption Of 137cs And 90sr In Soil: Influence Of Particle Size, Organic Matter Content And Ph
Factors Determining The Radioactivity Levels Of Waters In The Province Of Cáceres (Spain)
Relative Sorption Of 137cs And 90sr In Soil: Influence Of Particle Size, Organic Matter Content And Ph
Factors Determining The Radioactivity Levels Of Waters In The Province Of Cáceres (Spain)
Influence Of Geology And Soil Particle Size On The Surface-Area/volume Activity Ratio For Natural Radionuclides
Factors Determining The Radioactivity Levels Of Waters In The Province Of Cáceres (Spain)
Influence Of Geology And Soil Particle Size On The Surface-Area/volume Activity Ratio For Natural Radionuclides
Aten, A Didactic Program To Study Gamma Radiation Attenuation Through Matter
Influence Of Geology And Soil Particle Size On The Surface-Area/volume Activity Ratio For Natural Radionuclides
Aten, A Didactic Program To Study Gamma Radiation Attenuation Through Matter
Radioactive Concentrations Of The Livingston Island Soils (Antartica). Dosimetry Considerations
Aten, A Didactic Program To Study Gamma Radiation Attenuation Through Matter
Radioactive Concentrations Of The Livingston Island Soils (Antartica). Dosimetry Considerations
Natural And Artificial Radioactivity Levels In Livingston Island (Antarctic Regions)
Radioactive Concentrations Of The Livingston Island Soils (Antartica). Dosimetry Considerations
Natural And Artificial Radioactivity Levels In Livingston Island (Antarctic Regions)
Natural Radionuclide Distribution In Soils Of Cáceres (Spain): Dosimetry Implications
Natural And Artificial Radioactivity Levels In Livingston Island (Antarctic Regions)
Natural Radionuclide Distribution In Soils Of Cáceres (Spain): Dosimetry Implications
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Natural Radionuclide Distribution In Soils Of Cáceres (Spain): Dosimetry Implications
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Surface And Depth Fallout Distribution Of137cs And90sr In Soils Of Caceres (Spain). Dose Commitments Due To External Irradiation
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Surface And Depth Fallout Distribution Of137cs And90sr In Soils Of Caceres (Spain). Dose Commitments Due To External Irradiation
Development And Operativity Of A Real-Time Radiological Monitoring Network Centred On The Nuclear Power Plant Of Almaraz (Spain)
Surface And Depth Fallout Distribution Of137cs And90sr In Soils Of Caceres (Spain). Dose Commitments Due To External Irradiation
Development And Operativity Of A Real-Time Radiological Monitoring Network Centred On The Nuclear Power Plant Of Almaraz (Spain)
Lipid- And Protein-Degrading Processes During The Maturation Of Ham
Development And Operativity Of A Real-Time Radiological Monitoring Network Centred On The Nuclear Power Plant Of Almaraz (Spain)
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
Determination Of 89sr And 90sr Radioactive Concentrations From Least-Squares Fits To The Growth/decay Curves
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Determination Of 89sr And 90sr Radioactive Concentrations From Least-Squares Fits To The Growth/decay Curves
Natural Radioactivity In Soils Of The Province Of Caceres (Spain)
Determination Of 89sr And 90sr Radioactive Concentrations From Least-Squares Fits To The Growth/decay Curves
Natural Radioactivity In Soils Of The Province Of Caceres (Spain)
The Program Espec For The Analysis Of Gamma Spectra Of Environmental Samples
Natural Radioactivity In Soils Of The Province Of Caceres (Spain)
The Program Espec For The Analysis Of Gamma Spectra Of Environmental Samples
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
The Program Espec For The Analysis Of Gamma Spectra Of Environmental Samples
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
Radiological Impact Of The Almaraz Nuclear Power Plant (Spain) During 1986 To 1989 On The Surrounding Environment
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
Radiological Impact Of The Almaraz Nuclear Power Plant (Spain) During 1986 To 1989 On The Surrounding Environment
Radiocesium And Radiostrontium Levels In Song-Thrushes (Turdus Philomelos) Captured In Two Regions Of Spain
Radiological Impact Of The Almaraz Nuclear Power Plant (Spain) During 1986 To 1989 On The Surrounding Environment
Radiocesium And Radiostrontium Levels In Song-Thrushes (Turdus Philomelos) Captured In Two Regions Of Spain
A Monte Carlo Based Method Of Including Gamma Self-Absorption For The Analysis Of Environmental Samples
Radiocesium And Radiostrontium Levels In Song-Thrushes (Turdus Philomelos) Captured In Two Regions Of Spain
A Monte Carlo Based Method Of Including Gamma Self-Absorption For The Analysis Of Environmental Samples
Computer Simulated Behaviour Of A System Of Molecules In An Isolated Container
A Monte Carlo Based Method Of Including Gamma Self-Absorption For The Analysis Of Environmental Samples
Computer Simulated Behaviour Of A System Of Molecules In An Isolated Container
Volatile Components Of Dry Cured Iberian Ham
Computer Simulated Behaviour Of A System Of Molecules In An Isolated Container
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
Radiological Impact Of The Chernobyl Nuclear Plant Accident On Two Regions Of Spain – Extremadura And Valencia
Testicular Development, Androstenone Levels And Androstenone Odour Of Untreated And Trenbolone Implanted Boars
Radiological Impact Of The Chernobyl Nuclear Plant Accident On Two Regions Of Spain – Extremadura And Valencia
Radioactive Concentrations Of Natural And Artificial Gamma Emitters In Soils Of The Province Of Cáceres
Radiological Impact Of The Chernobyl Nuclear Plant Accident On Two Regions Of Spain – Extremadura And Valencia
Radioactive Concentrations Of Natural And Artificial Gamma Emitters In Soils Of The Province Of Cáceres
A General Method For The Preparation Of Isoxazol -4-Yl Oxoacids
Radioactive Concentrations Of Natural And Artificial Gamma Emitters In Soils Of The Province Of Cáceres
A General Method For The Preparation Of Isoxazol -4-Yl Oxoacids
Radiocesium Concentration In Migratory Birds Wintering In Spain After The Chernobyl Accident
A General Method For The Preparation Of Isoxazol -4-Yl Oxoacids
Radiocesium Concentration In Migratory Birds Wintering In Spain After The Chernobyl Accident
Nuevas Perspectivas En La Manipulación Hormonal Del Crecimiento Y La Composición De La Canal En Los Animales De Abasto
Radiocesium Concentration In Migratory Birds Wintering In Spain After The Chernobyl Accident
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
Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs
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