PUBLICACIÓN

In vitro digestion and culture in Caco-2 cells to assess the bioavailability of fatty acids: A case study in meat matrix enriched with ω-3 microcapsules

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Solomando J.C.; Antequera T.; Estaras M.; Gonzalez A.; Perez-Palacios T.

2024 Food Science and Nutrition

Food Science (Q1)

JCR: 3.8

SJR: 0.849

CITAS

2

DOI

10.1002/fsn3.4241

EID

2-s2.0-85196145822

EISSN

2048-7177

AUTORES DE LA UEX

María Trinidad Pérez Palacios
Antonio González Mateos
María Teresa Antequera Rojas

OTRAS PUBLICACIONES DE INTERÉS

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Microcapsules Of Grape Peel Extract As Antioxidant Vehicle: Characterization, Bioaccessibility And Addition Influence In Meat Model Systems
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Protein-Based Wall Materials To Microencapsulate Fish Oil As Source Of Epa And Dha
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In Vitro Digestion And Culture In Caco-2 Cells To Assess The Bioavailability Of Fatty Acids: A Case Study In Meat Matrix Enriched With Ω-3 Microcapsules
Classification Of Raw Cuts From Iberian And Celta Pigs Based On Lipid Analysis And Chemometrics
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Lipid Digestion Products In Meat Derivatives Enriched With Fish Oil Microcapsules
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Microencapsulation Of Oil And Protein Hydrolysate From Fish Within A High-Pressure Homogenized Double Emulsion
The Melatonin Receptor Antagonist Luzindole Induces The Activation Of Cellular Stress Responses And Decreases Viability Of Rat Pancreatic Stellate Cells
Microencapsulation Of Oil And Protein Hydrolysate From Fish Within A High-Pressure Homogenized Double Emulsion
The Melatonin Receptor Antagonist Luzindole Induces The Activation Of Cellular Stress Responses And Decreases Viability Of Rat Pancreatic Stellate Cells
Analysis Of Lipids And Lipid Oxidation Products
The Melatonin Receptor Antagonist Luzindole Induces The Activation Of Cellular Stress Responses And Decreases Viability Of Rat Pancreatic Stellate Cells
Analysis Of Lipids And Lipid Oxidation Products
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Analysis Of Lipids And Lipid Oxidation Products
Melatonin Modulates Proliferation Of Pancreatic Stellate Cells Through Caspase-3 Activation And Changes In Cyclin A And D Expression
Melatonin Modulates Red-Ox State And Decreases Viability Of Rat Pancreatic Stellate Cells
Melatonin Modulates Proliferation Of Pancreatic Stellate Cells Through Caspase-3 Activation And Changes In Cyclin A And D Expression
Melatonin Modulates Red-Ox State And Decreases Viability Of Rat Pancreatic Stellate Cells
Effect Of Tartrazine On Digestive Enzymatic Activities: In Vivo And In Vitro Studies
Melatonin Modulates Red-Ox State And Decreases Viability Of Rat Pancreatic Stellate Cells
Effect Of Tartrazine On Digestive Enzymatic Activities: In Vivo And In Vitro Studies
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The Lysine Derivative Aminoadipic Acid, A Biomarker Of Protein Oxidation And Diabetes-Risk, Induces Production Of Reactive Oxygen Species And Impairs Trypsin Secretion In Mouse Pancreatic Acinar Cells
Noxious Effects Of Selected Food-Occurring Oxidized Amino Acids On Differentiated Caco-2 Intestinal Human Cells
Pancreatic Stellate Cells Exhibit Adaptation To Oxidative Stress Evoked By Hypoxia
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Pancreatic Stellate Cells Exhibit Adaptation To Oxidative Stress Evoked By Hypoxia
Nuggets De Pollo Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3
Pancreatic Stellate Cells Exhibit Adaptation To Oxidative Stress Evoked By Hypoxia
Nuggets De Pollo Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3
Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.
Nuggets De Pollo Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3
Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.
Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions
Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.
Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions
Strategies For Enrichment In Ω-3 Fatty Acids Aiming For Healthier Meat Products
Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions
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Strategies For Enrichment In Ω-3 Fatty Acids Aiming For Healthier Meat Products
New Contributions Of Ultrasound Inspection To The Characterization Of Different Varieties Of Honey
Sous-Vide Cooking Of Meat: A Maillarized Approach
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Sous-Vide Cooking Of Meat: A Maillarized Approach
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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
The Organophosphorus Pesticide Dimethoate Decreases Cell Viability And Induces Changes In Different Biochemical Parameters Of Rat Pancreatic Stellate Cells
Caracterización De Microcápsulas Procedentes De Diferentes Tipos De Emulsiones De Aceite De Pescado Homogeneizadas A Alta Presión
The Organophosphorus Pesticide Dimethoate Decreases Cell Viability And Induces Changes In Different Biochemical Parameters Of Rat Pancreatic Stellate Cells
The Melatonin Receptor Antagonist Luzindole Induces Ca2+ Mobilization, Reactive Oxygen Species Generation And Impairs Trypsin Secretion In Mouse Pancreatic Acinar Cells
The Organophosphorus Pesticide Dimethoate Decreases Cell Viability And Induces Changes In Different Biochemical Parameters Of Rat Pancreatic Stellate Cells
The Melatonin Receptor Antagonist Luzindole Induces Ca2+ Mobilization, Reactive Oxygen Species Generation And Impairs Trypsin Secretion In Mouse Pancreatic Acinar Cells
Melatonin Induces Reactive Oxygen Species Generation And Changes In Glutathione Levels And Reduces Viability In Human Pancreatic Stellate Cells
The Melatonin Receptor Antagonist Luzindole Induces Ca2+ Mobilization, Reactive Oxygen Species Generation And Impairs Trypsin Secretion In Mouse Pancreatic Acinar Cells
Melatonin Induces Reactive Oxygen Species Generation And Changes In Glutathione Levels And Reduces Viability In Human Pancreatic Stellate Cells
Ingesta
Melatonin Induces Reactive Oxygen Species Generation And Changes In Glutathione Levels And Reduces Viability In Human Pancreatic Stellate Cells
Ingesta
Secreción Salival
Ingesta
Secreción Salival
Improving The Lipid Profile Of Ready-To-Cook Meat Products By Addition Of Omega-3 Microcapsules: Effect On Oxidation And Sensory Analysis
Secreción Salival
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
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
Inactivation Of Nupr1 Promotes Cell Death By Coupling Er-Stress Responses With Necrosis
Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals
Inactivation Of Nupr1 Promotes Cell Death By Coupling Er-Stress Responses With Necrosis
Sulfanilic Acid Increases Intracellular Free-Calcium Concentration, Induces Reactive Oxygen Species Production And Impairs Trypsin Secretion In Pancreatic Ar42j Cells
Inactivation Of Nupr1 Promotes Cell Death By Coupling Er-Stress Responses With Necrosis
Sulfanilic Acid Increases Intracellular Free-Calcium Concentration, Induces Reactive Oxygen Species Production And Impairs Trypsin Secretion In Pancreatic Ar42j Cells
Ebselen Impairs Cellular Oxidative State And Induces Endoplasmic Reticulum Stress And Activation Of Crucial Mitogen-Activated Protein Kinases In Pancreatic Tumour Ar42j Cells
Sulfanilic Acid Increases Intracellular Free-Calcium Concentration, Induces Reactive Oxygen Species Production And Impairs Trypsin Secretion In Pancreatic Ar42j Cells
Ebselen Impairs Cellular Oxidative State And Induces Endoplasmic Reticulum Stress And Activation Of Crucial Mitogen-Activated Protein Kinases In Pancreatic Tumour Ar42j Cells
The Use Of Microencapsulation By Spray-Drying And Its Application In Meat Products
Ebselen Impairs Cellular Oxidative State And Induces Endoplasmic Reticulum Stress And Activation Of Crucial Mitogen-Activated Protein Kinases In Pancreatic Tumour Ar42j Cells
The Use Of Microencapsulation By Spray-Drying And Its Application In Meat Products
Imagen De Resonancia Magnética Para Estudiar Características De Calidad De Productos Cárnicos. Parte I
The Use Of Microencapsulation By Spray-Drying And Its Application In Meat Products
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
Modeling Salt Diffusion In Iberian Ham By Applying Mri And Data Mining
Effect Of Cooking Conditions On Quality Characteristics Of Confit Cod: Prediction By Mri
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
Interferences Of Resveratrol With Fura-2-Derived Fluorescence In Intracellular Free-Ca2+ Concentration Determinations
Enrichment Of Chicken Nuggets With Microencapsulated Omega-3 Fish Oil: Effect Of Frozen Storage Time On Oxidative Stability And Sensory Quality
Interferences Of Resveratrol With Fura-2-Derived Fluorescence In Intracellular Free-Ca2+ Concentration Determinations
Ebselen Alters Cellular Oxidative Status And Induces Endoplasmic Reticulum Stress In Rat Hippocampal Astrocytes
Interferences Of Resveratrol With Fura-2-Derived Fluorescence In Intracellular Free-Ca2+ Concentration Determinations
Ebselen Alters Cellular Oxidative Status And Induces Endoplasmic Reticulum Stress In Rat Hippocampal Astrocytes
Manual Básico Para Usuarios De Animales En La Experimentación En Ciencias Biomédicas
Ebselen Alters Cellular Oxidative Status And Induces Endoplasmic Reticulum Stress In Rat Hippocampal Astrocytes
Manual Básico Para Usuarios De Animales En La Experimentación En Ciencias Biomédicas
El Principio De Las Tres Erres: Reemplazo, Reducción Y Refinamiento
Manual Básico Para Usuarios De Animales En La Experimentación En Ciencias Biomédicas
El Principio De Las Tres Erres: Reemplazo, Reducción Y Refinamiento
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
El Principio De Las Tres Erres: Reemplazo, Reducción Y Refinamiento
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
Astrocyte Nmda Receptors' Activity Sustains Neuronal Survival Through A Cdk5-Nrf2 Pathway
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Astrocyte Nmda Receptors' Activity Sustains Neuronal Survival Through A Cdk5-Nrf2 Pathway
Modulation Of Copper Accumulation And Copper-Induced Toxicity By Antioxidants And Copper Chelators In Cultured Primary Brain Astrocytes
Astrocyte Nmda Receptors' Activity Sustains Neuronal Survival Through A Cdk5-Nrf2 Pathway
Modulation Of Copper Accumulation And Copper-Induced Toxicity By Antioxidants And Copper Chelators In Cultured Primary Brain Astrocytes
Melatonin Induces The Expression Of Nrf2-Regulated Antioxidant Enzymes Via Pkc And Ca2+ Influx Activation In Mouse Pancreatic Acinar Cells
Modulation Of Copper Accumulation And Copper-Induced Toxicity By Antioxidants And Copper Chelators In Cultured Primary Brain Astrocytes
Melatonin Induces The Expression Of Nrf2-Regulated Antioxidant Enzymes Via Pkc And Ca2+ Influx Activation In Mouse Pancreatic Acinar Cells
Melatonin Induces Calcium Mobilization And Influences Cell Proliferation Independently Of Mt1/mt2 Receptor Activation In Rat Pancreatic Stellate Cells
Melatonin Induces The Expression Of Nrf2-Regulated Antioxidant Enzymes Via Pkc And Ca2+ Influx Activation In Mouse Pancreatic Acinar Cells
Melatonin Induces Calcium Mobilization And Influences Cell Proliferation Independently Of Mt1/mt2 Receptor Activation In Rat Pancreatic Stellate Cells
Melatonin, Mitochondria, And Ca2+ Homeostasis In The Exocrine Pancreas: An Overview
Melatonin Induces Calcium Mobilization And Influences Cell Proliferation Independently Of Mt1/mt2 Receptor Activation In Rat Pancreatic Stellate Cells
Melatonin, Mitochondria, And Ca2+ Homeostasis In The Exocrine Pancreas: An Overview
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Melatonin, Mitochondria, And Ca2+ Homeostasis In The Exocrine Pancreas: An Overview
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
Pharmacological Dose Of Melatonin Reduces Cytosolic Calcium Load In Response To Cholecystokinin In Mouse Pancreatic Acinar Cells
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Pharmacological Dose Of Melatonin Reduces Cytosolic Calcium Load In Response To Cholecystokinin In Mouse Pancreatic Acinar Cells
The Seleno-Organic Compound Ebselen Impairs Mitochondrial Physiology And Induces Cell Death In Ar42j Cells
Pharmacological Dose Of Melatonin Reduces Cytosolic Calcium Load In Response To Cholecystokinin In Mouse Pancreatic Acinar Cells
The Seleno-Organic Compound Ebselen Impairs Mitochondrial Physiology And Induces Cell Death In Ar42j Cells
Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins
The Seleno-Organic Compound Ebselen Impairs Mitochondrial Physiology And Induces Cell Death In Ar42j Cells
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
Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures
Carcass And Meat Quality Traits Of Iberian Pigs As Affected By Sex And Crossbreeding With Different Duroc Genetic Lines
Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures
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
Efecto De La Orquidectomía Sobre El Tamaño Y El Peso De Las Vesículas Seminales De La Rata
Furans And Other Volatile Compounds In Ground Roasted And Espresso Coffee Using Headspace Solid-Phase Microextraction: Effect Of Roasting Speed
Efecto De La Orquidectomía Sobre El Tamaño Y El Peso De Las Vesículas Seminales De La Rata
Diseño De Un Proyecto De Investigación Básico
Efecto De La Orquidectomía Sobre El Tamaño Y El Peso De Las Vesículas Seminales De La Rata
Diseño De Un Proyecto De Investigación Básico
Impact Of Cooking And Handling Conditions On Furanic Compounds In Breaded Fish Products
Diseño De Un Proyecto De Investigación Básico
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
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Study Of Hydroxymethylfurfural And Furfural Formation In Cakes During Baking In Different Ovens, Using A Validated Multiple-Stage Extraction-Based Analytical Method
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Melatonin Modulates Ca2+ Mobilization And Amylase Release In Response To Cholecystokinin Octapeptide In Mouse Pancreatic Acinar Cells
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Melatonin Modulates Ca2+ Mobilization And Amylase Release In Response To Cholecystokinin Octapeptide In Mouse Pancreatic Acinar Cells
Ebselen Alters Mitochondrial Physiology And Reduces Viability Of Rat Hippocampal Astrocytes
Melatonin Modulates Ca2+ Mobilization And Amylase Release In Response To Cholecystokinin Octapeptide In Mouse Pancreatic Acinar Cells
Ebselen Alters Mitochondrial Physiology And Reduces Viability Of Rat Hippocampal Astrocytes
Quantification Of Furanic Compounds In Coated Deep-Fried Products Simulating Normal Preparation And Consumption: Optimisation Of Hs-Spme Analytical Conditions By Response Surface Methodology
Ebselen Alters Mitochondrial Physiology And Reduces Viability Of Rat Hippocampal Astrocytes
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
Cinnamtannin B-1, A Natural Antioxidant That Reduces The Effects Of H 2o 2 On Cck-8-Evoked Responses In Mouse Pancreatic Acinar Cells
Gas Chromatography-Mass Spectrometry Method For The Determination Of Free Amino Acids As Their Dimethyl- Tert -Butylsilyl (Tbdms) Derivatives In Animal Source Food
Cinnamtannin B-1, A Natural Antioxidant That Reduces The Effects Of H 2o 2 On Cck-8-Evoked Responses In Mouse Pancreatic Acinar Cells
Resveratrol Mobilizes Ca2+ From Intracellular Stores And Induces C-Jun N-Terminal Kinase Activation In Tumoral Ar42j Cells
Cinnamtannin B-1, A Natural Antioxidant That Reduces The Effects Of H 2o 2 On Cck-8-Evoked Responses In Mouse Pancreatic Acinar Cells
Resveratrol Mobilizes Ca2+ From Intracellular Stores And Induces C-Jun N-Terminal Kinase Activation In Tumoral Ar42j Cells
Effect Of Brine Thawing/salting On Endogenous Enzyme Activity And Sensory Quality Of Iberian Dry-Cured Ham
Resveratrol Mobilizes Ca2+ From Intracellular Stores And Induces C-Jun N-Terminal Kinase Activation In Tumoral Ar42j Cells
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
Ethanol Reduces Kainate-Evoked Glutamate Secretion In Rat Hippocampal Astrocytes
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin
Ethanol Reduces Kainate-Evoked Glutamate Secretion In Rat Hippocampal Astrocytes
Melatonin Reduces Pancreatic Tumor Cell Viability By Altering Mitochondrial Physiology
Ethanol Reduces Kainate-Evoked Glutamate Secretion In Rat Hippocampal Astrocytes
Melatonin Reduces Pancreatic Tumor Cell Viability By Altering Mitochondrial Physiology
Use Of Simultaneous Brine Thawing/salting In Dry-Cured Iberian Ham Production
Melatonin Reduces Pancreatic Tumor Cell Viability By Altering Mitochondrial Physiology
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
Educación Integral Sobre Sexualidad En Adolescentes Por Su Enfermera Comunitaria
Mri-Based Analysis, Lipid Composition And Sensory Traits For Studying Iberian Dry-Cured Hams From Pigs Fed With Different Diets
Educación Integral Sobre Sexualidad En Adolescentes Por Su Enfermera Comunitaria
Anánlisis Cokmputacional De Imágenes De Resonancia Magnética Para Estudiar La Difusión De La Sal En Jamón Ibérico Durante La Etapa De Post-Salado
Educación Integral Sobre Sexualidad En Adolescentes Por Su Enfermera Comunitaria
Anánlisis Cokmputacional De Imágenes De Resonancia Magnética Para Estudiar La Difusión De La Sal En Jamón Ibérico Durante La Etapa De Post-Salado
Regulator Of G-Protein Signaling 14 Protein Modulates Ca2+ Influx Through Cav1 Channels
Anánlisis Cokmputacional De Imágenes De Resonancia Magnética Para Estudiar La Difusión De La Sal En Jamón Ibérico Durante La Etapa De Post-Salado
Regulator Of G-Protein Signaling 14 Protein Modulates Ca2+ Influx Through Cav1 Channels
Effect Of Cinnamtannin B-1 On Cholecystokinin-8-Evoked Responses In Mouse Pancreatic Acinar Cells
Regulator Of G-Protein Signaling 14 Protein Modulates Ca2+ Influx Through Cav1 Channels
Effect Of Cinnamtannin B-1 On Cholecystokinin-8-Evoked Responses In Mouse Pancreatic Acinar Cells
Melatonin Induces Calcium Release From Cck-8- And Thapsigargin-Sensitive Cytosolic Stores In Pancreatic Ar42j Cells
Effect Of Cinnamtannin B-1 On Cholecystokinin-8-Evoked Responses In Mouse Pancreatic Acinar Cells
Melatonin Induces Calcium Release From Cck-8- And Thapsigargin-Sensitive Cytosolic Stores In Pancreatic Ar42j Cells
Increased Calcium Influx In The Presence Of Ethanol In Mouse Pancreatic Acinar Cells
Melatonin Induces Calcium Release From Cck-8- And Thapsigargin-Sensitive Cytosolic Stores In Pancreatic Ar42j Cells
Increased Calcium Influx In The Presence Of Ethanol In Mouse Pancreatic Acinar Cells
Influence Of Pre-Cure Freezing Of Iberian Hams On Lipolytic Changes And Lipid Oxidation
Increased Calcium Influx In The Presence Of Ethanol In Mouse Pancreatic Acinar Cells
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
Ethanol Alters The Physiology Of Neuron-Glia Communication
Potential Fields As An External Force And Algorithmic Improvements In Deformable Models
Ethanol Alters The Physiology Of Neuron-Glia Communication
Ethanol Exerts Dual Effects On Calcium Homeostasis In Cck-8-Stimulated Mouse Pancreatic Acinar Cells
Ethanol Alters The Physiology Of Neuron-Glia Communication
Ethanol Exerts Dual Effects On Calcium Homeostasis In Cck-8-Stimulated Mouse Pancreatic Acinar Cells
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
Ethanol Exerts Dual Effects On Calcium Homeostasis In Cck-8-Stimulated Mouse Pancreatic Acinar Cells
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
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
Ethanol Impairs Calcium Homeostasis Following Cck-8 Stimulation In Mouse Pancreatic Acinar Cells
Analysis Of Phospholipids In Muscle Foods
Ethanol Impairs Calcium Homeostasis Following Cck-8 Stimulation In Mouse Pancreatic Acinar Cells
Ethanol Induces Glutamate Secretion By Ca2+ Mobilization And Ros Generation In Rat Hippocampal Astrocytes
Ethanol Impairs Calcium Homeostasis Following Cck-8 Stimulation In Mouse Pancreatic Acinar Cells
Ethanol Induces Glutamate Secretion By Ca2+ Mobilization And Ros Generation In Rat Hippocampal Astrocytes
Ebselen Increases Cytosolic Free Ca2+ Concentration, Stimulates Glutamate Release And Increases Gfap Content In Rat Hippocampal Astrocytes
Ethanol Induces Glutamate Secretion By Ca2+ Mobilization And Ros Generation In Rat Hippocampal Astrocytes
Ebselen Increases Cytosolic Free Ca2+ Concentration, Stimulates Glutamate Release And Increases Gfap Content In Rat Hippocampal Astrocytes
Role Of Intracellular Calcium On Hydrogen Peroxide-Induced Apoptosis In Rat Pancreatic Acinar Ar42j Cells
Ebselen Increases Cytosolic Free Ca2+ Concentration, Stimulates Glutamate Release And Increases Gfap Content In Rat Hippocampal Astrocytes
Role Of Intracellular Calcium On Hydrogen Peroxide-Induced Apoptosis In Rat Pancreatic Acinar Ar42j Cells
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Role Of Intracellular Calcium On Hydrogen Peroxide-Induced Apoptosis In Rat Pancreatic Acinar Ar42j Cells
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
3d Reconstruction On Mri To Analyse Marbling And Fat Level In Iberian Loin
Feasible Application Of Shape-Based Classification
3d Reconstruction On Mri To Analyse Marbling And Fat Level In Iberian Loin
Apoptosis In Nervous Cells
3d Reconstruction On Mri To Analyse Marbling And Fat Level In Iberian Loin
Apoptosis In Nervous Cells
Ethanol Stimulates Ros Generation By Mitochondria Through Ca2+ Mobilization And Increases Gfap Content In Rat Hippocampal Astrocytes
Apoptosis In Nervous Cells
Ethanol Stimulates Ros Generation By Mitochondria Through Ca2+ Mobilization And Increases Gfap Content In Rat Hippocampal Astrocytes
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Ethanol Stimulates Ros Generation By Mitochondria Through Ca2+ Mobilization And Increases Gfap Content In Rat Hippocampal Astrocytes
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
Modulation Of Cck-8-Evoked Intracellular Ca2+ Waves By Hydrogen Peroxide In Mouse Pancreatic Acinar Cells
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
Modulation Of Cck-8-Evoked Intracellular Ca2+ Waves By Hydrogen Peroxide In Mouse Pancreatic Acinar Cells
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Modulation Of Cck-8-Evoked Intracellular Ca2+ Waves By Hydrogen Peroxide In Mouse Pancreatic Acinar Cells
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
Ethanol Impairs Cck-8-Evoked Amylase Secretion Through Ca2+-Mediated Ros Generation In Mouse Pancreatic Acinar Cells
Las Bases Científicas Y Tecnológicas Del Jamón Curado
Ethanol Impairs Cck-8-Evoked Amylase Secretion Through Ca2+-Mediated Ros Generation In Mouse Pancreatic Acinar Cells
H2o2 Mobilizes Ca2+ From Agonist- And Thapsigargin-Sensitive And Insensitive Intracellular Stores And Stimulates Glutamate Secretion In Rat Hippocampal Astrocytes
Ethanol Impairs Cck-8-Evoked Amylase Secretion Through Ca2+-Mediated Ros Generation In Mouse Pancreatic Acinar Cells
H2o2 Mobilizes Ca2+ From Agonist- And Thapsigargin-Sensitive And Insensitive Intracellular Stores And Stimulates Glutamate Secretion In Rat Hippocampal Astrocytes
Involvement Of Ryanodine-Operated Channels In Tert-Butylhydroperoxide- Evoked Ca2+ Mobilisation In Pancreatic Acinar Cells
H2o2 Mobilizes Ca2+ From Agonist- And Thapsigargin-Sensitive And Insensitive Intracellular Stores And Stimulates Glutamate Secretion In Rat Hippocampal Astrocytes
Involvement Of Ryanodine-Operated Channels In Tert-Butylhydroperoxide- Evoked Ca2+ Mobilisation In Pancreatic Acinar Cells
Dose-Dependent Effect Of Hydrogen Peroxide On Calcium Mobilization In Mouse Pancreatic Acinar Cells
Involvement Of Ryanodine-Operated Channels In Tert-Butylhydroperoxide- Evoked Ca2+ Mobilisation In Pancreatic Acinar Cells
Dose-Dependent Effect Of Hydrogen Peroxide On Calcium Mobilization In Mouse Pancreatic Acinar Cells
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Dose-Dependent Effect Of Hydrogen Peroxide On Calcium Mobilization In Mouse Pancreatic Acinar Cells
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
Thresholding Methods On Mri To Evaluate Intramuscular Fat Level On Iberian Ham
Analyzing Magnetic Resonance Images Of Iberian Pork Loin To Predict Its Sensorial Characteristics
Thresholding Methods On Mri To Evaluate Intramuscular Fat Level On Iberian Ham
Effect Of H2o2 On Cck-8-Evoked Changes In Mitochondrial Activity In Isolated Mouse Pancreatic Acinar Cells
Thresholding Methods On Mri To Evaluate Intramuscular Fat Level On Iberian Ham
Effect Of H2o2 On Cck-8-Evoked Changes In Mitochondrial Activity In Isolated Mouse Pancreatic Acinar Cells
H2o2-Induced Changes In Mitochondrial Activity In Isolated Mouse Pancreatic Acinar Cells
Effect Of H2o2 On Cck-8-Evoked Changes In Mitochondrial Activity In Isolated Mouse Pancreatic Acinar Cells
H2o2-Induced Changes In Mitochondrial Activity In Isolated Mouse Pancreatic Acinar Cells
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
H2o2-Induced Changes In Mitochondrial Activity In Isolated Mouse Pancreatic Acinar Cells
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
Dietary Virgin Olive Oil Enhances Secretagogue-Evoked Calcium Signaling In Rat Pancreatic Acinar Cells
A Comparison Of Algorithm Design Paradigms In Active Contours For Muscle Recognition
Dietary Virgin Olive Oil Enhances Secretagogue-Evoked Calcium Signaling In Rat Pancreatic Acinar Cells
Generation Of Ros In Response To Cck-8 Stimulation In Mouse Pancreatic Acinar Cells
Dietary Virgin Olive Oil Enhances Secretagogue-Evoked Calcium Signaling In Rat Pancreatic Acinar Cells
Generation Of Ros In Response To Cck-8 Stimulation In Mouse Pancreatic Acinar Cells
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
Generation Of Ros In Response To Cck-8 Stimulation In Mouse Pancreatic Acinar Cells
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
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
Changes In Mitochondrial Activity Evoked By Cholecystokinin In Isolated Mouse Pancreatic Acinar Cells
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
Changes In Mitochondrial Activity Evoked By Cholecystokinin In Isolated Mouse Pancreatic Acinar Cells
Evidence For Secretion-Like Coupling Involving Pp60src In The Activation And Maintenance Of Store-Mediated Ca2+ Entry In Mouse Pancreatic Acinar Cells
Changes In Mitochondrial Activity Evoked By Cholecystokinin In Isolated Mouse Pancreatic Acinar Cells
Evidence For Secretion-Like Coupling Involving Pp60src In The Activation And Maintenance Of Store-Mediated Ca2+ Entry In Mouse Pancreatic Acinar Cells
Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams
Evidence For Secretion-Like Coupling Involving Pp60src In The Activation And Maintenance Of Store-Mediated Ca2+ Entry In Mouse Pancreatic Acinar Cells
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
Effects Of Reactive Oxygen Species On Actin Filament Polymerisation And Amylase Secretion In Mouse Pancreatic Acinar Cells
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
Effects Of Reactive Oxygen Species On Actin Filament Polymerisation And Amylase Secretion In Mouse Pancreatic Acinar Cells
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
Effects Of Reactive Oxygen Species On Actin Filament Polymerisation And Amylase Secretion In Mouse Pancreatic Acinar Cells
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
Xod-Catalyzed Ros Generation Mobilizes Calcium From Intracellular Stores In Mouse Pancreatic Acinar Cells
A Study Of The Volumetric Decrease In Iberian Ham During Ripening By Analysing Magnetic Resonance Imaging Of Active Contours
Xod-Catalyzed Ros Generation Mobilizes Calcium From Intracellular Stores In Mouse Pancreatic Acinar Cells
Características De Calidad En Carne Fresca De Cerdo Ibérico
Xod-Catalyzed Ros Generation Mobilizes Calcium From Intracellular Stores In Mouse Pancreatic Acinar Cells
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
Arachidonic Acid Modulates The Spatiotemporal Characteristics Of Agonist-Evoked Ca2+ Waves In Mouse Pancreatic Acinar Cells
Composición Química General Del Jamón Ibérico: Interés Nutritivo Y Dietético
Arachidonic Acid Modulates The Spatiotemporal Characteristics Of Agonist-Evoked Ca2+ Waves In Mouse Pancreatic Acinar Cells
Participation Of Mitochondria In Calcium Signalling In The Exocrine Pancreas
Arachidonic Acid Modulates The Spatiotemporal Characteristics Of Agonist-Evoked Ca2+ Waves In Mouse Pancreatic Acinar Cells
Participation Of Mitochondria In Calcium Signalling In The Exocrine Pancreas
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
Participation Of Mitochondria In Calcium Signalling In The Exocrine Pancreas
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
Effect Of Xanthine Oxidase-Catalyzed Reactive Oxygen Species Generation On Secretagogue-Evoked Calcium Mobilization In Mouse Pancreatic Acinar Cells
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
Effect Of Xanthine Oxidase-Catalyzed Reactive Oxygen Species Generation On Secretagogue-Evoked Calcium Mobilization In Mouse Pancreatic Acinar Cells
Agonist-Evoked Mitochondrial Ca2+ Signals In Mouse Pancreatic Acinar Cells
Effect Of Xanthine Oxidase-Catalyzed Reactive Oxygen Species Generation On Secretagogue-Evoked Calcium Mobilization In Mouse Pancreatic Acinar Cells
Agonist-Evoked Mitochondrial Ca2+ Signals In Mouse Pancreatic Acinar Cells
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
Agonist-Evoked Mitochondrial Ca2+ Signals In Mouse Pancreatic Acinar Cells
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.
Low Cytoplasmic [Ca2+] Activates I(Crac) Independently Of Global Ca2+ Store Depletion In Rbl-1 Cells
Parámetros Que Predicen La Calidad De Los Productos De Cerdo Ibérico.
Low Cytoplasmic [Ca2+] Activates I(Crac) Independently Of Global Ca2+ Store Depletion In Rbl-1 Cells
Cholecystokinin-Evoked Ca2+ Waves In Isolated Mouse Pancreatic Acinar Cells Are Modulated By Activation Of Cytosolic Phospholipase A2, Phospholipase D, And Protein Kinase C
Low Cytoplasmic [Ca2+] Activates I(Crac) Independently Of Global Ca2+ Store Depletion In Rbl-1 Cells
Cholecystokinin-Evoked Ca2+ Waves In Isolated Mouse Pancreatic Acinar Cells Are Modulated By Activation Of Cytosolic Phospholipase A2, Phospholipase D, And Protein Kinase C
Agonist-Stimulated Pathways Of Calcium Signaling In Pancreatic Acinar Cells
Cholecystokinin-Evoked Ca2+ Waves In Isolated Mouse Pancreatic Acinar Cells Are Modulated By Activation Of Cytosolic Phospholipase A2, Phospholipase D, And Protein Kinase C
Agonist-Stimulated Pathways Of Calcium Signaling In Pancreatic Acinar Cells
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Agonist-Stimulated Pathways Of Calcium Signaling In Pancreatic Acinar Cells
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.
Ingesta De Calcio En Escolares De Badajoz
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Ingesta De Calcio En Escolares De Badajoz
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Ingesta De Calcio En Escolares De Badajoz
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
Effect Of Intracellular Ph On Acetylcholine-Induced Ca2+ Waves In Mouse Pancreatic Acinar Cells
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Effect Of Intracellular Ph On Acetylcholine-Induced Ca2+ Waves In Mouse Pancreatic Acinar Cells
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Effect Of Intracellular Ph On Acetylcholine-Induced Ca2+ Waves In Mouse Pancreatic Acinar Cells
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Histamine Does Not Potentiate Cyclic Amp-Mediated Amylase Secretion In The Guinea-Pig Pancreatic Acinar Cells
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Histamine Does Not Potentiate Cyclic Amp-Mediated Amylase Secretion In The Guinea-Pig Pancreatic Acinar Cells
Trypsinogen Secretion From The Isolated Guinea-Pig Pancreas In Response To Secretagogues
Histamine Does Not Potentiate Cyclic Amp-Mediated Amylase Secretion In The Guinea-Pig Pancreatic Acinar Cells
Trypsinogen Secretion From The Isolated Guinea-Pig Pancreas In Response To Secretagogues
Free Cytosolic Calcium Levels Modify Intracellular Ph In Rat Pancreatic Acini
Trypsinogen Secretion From The Isolated Guinea-Pig Pancreas In Response To Secretagogues
Free Cytosolic Calcium Levels Modify Intracellular Ph In Rat Pancreatic Acini
Intracellular Ph And Calcium Signalling In Rat Pancreatic Acinar Cells
Free Cytosolic Calcium Levels Modify Intracellular Ph In Rat Pancreatic Acini
Intracellular Ph And Calcium Signalling In Rat Pancreatic Acinar Cells
Cholecystokinin-Stimulated Tyrosine Phosphorylation Of P125fak And Paxillin Is Mediated By Phospholipase C-Dependent And -Independent Mechanisms And Requires The Integrity Of The Actin Cytoskeleton And Participation Of P21rho
Intracellular Ph And Calcium Signalling In Rat Pancreatic Acinar Cells
Cholecystokinin-Stimulated Tyrosine Phosphorylation Of P125fak And Paxillin Is Mediated By Phospholipase C-Dependent And -Independent Mechanisms And Requires The Integrity Of The Actin Cytoskeleton And Participation Of P21rho
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Cholecystokinin-Stimulated Tyrosine Phosphorylation Of P125fak And Paxillin Is Mediated By Phospholipase C-Dependent And -Independent Mechanisms And Requires The Integrity Of The Actin Cytoskeleton And Participation Of P21rho
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
Stimulus-Secretion Pathway For Histamine In The Exocrine Pancreas
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Stimulus-Secretion Pathway For Histamine In The Exocrine Pancreas
Impairment Of Intracellular Calcium Homoeostasis In The Exocrine Pancreas After Caerulein-Induced Acute Pancreatitis In The Rat
Stimulus-Secretion Pathway For Histamine In The Exocrine Pancreas
Impairment Of Intracellular Calcium Homoeostasis In The Exocrine Pancreas After Caerulein-Induced Acute Pancreatitis In The Rat
Impairment Of Intracellular Calcium Homoeostasis In The Exocrine Pancreas After Caerulein-Induced Acute Pancreatitis In The Rat.
Impairment Of Intracellular Calcium Homoeostasis In The Exocrine Pancreas After Caerulein-Induced Acute Pancreatitis In The Rat
Impairment Of Intracellular Calcium Homoeostasis In The Exocrine Pancreas After Caerulein-Induced Acute Pancreatitis In The Rat.
Reciprocal Changes In Intracellular And Extracellular Magnesium In Rat Pancreatic Acinar Cells In Response To Different Secretagogues.
Impairment Of Intracellular Calcium Homoeostasis In The Exocrine Pancreas After Caerulein-Induced Acute Pancreatitis In The Rat.
Reciprocal Changes In Intracellular And Extracellular Magnesium In Rat Pancreatic Acinar Cells In Response To Different Secretagogues.
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Reciprocal Changes In Intracellular And Extracellular Magnesium In Rat Pancreatic Acinar Cells In Response To Different Secretagogues.
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
Effects Of Phorbol Esters And Secretin On Acetylcholine-Evoked Exocrine Pancreatic Secretion In The Anaesthetized Rat
Lipid- And Protein-Degrading Processes During The Maturation Of Ham
Effects Of Phorbol Esters And Secretin On Acetylcholine-Evoked Exocrine Pancreatic Secretion In The Anaesthetized Rat
Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico
Effects Of Phorbol Esters And Secretin On Acetylcholine-Evoked Exocrine Pancreatic Secretion In The Anaesthetized Rat
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
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
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
A General Method For The Preparation Of Isoxazol -4-Yl Oxoacids
Testicular Development, Androstenone Levels And Androstenone Odour Of Untreated And Trenbolone Implanted Boars
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
Two Sesquiterpene Lactones From Centaurea Canariensis
Preparation Of 6-(3,5-Dimethylisoxazol-4-Yl)-6-Oxohexanoic Acids Via 3,5-Dimethylisoxazol-4-Ylmagnesium Iodide Or 3,5-Dimethylisoxazol-4-Yllithium
Two Sesquiterpene Lactones From Centaurea Canariensis
Melatonin Interplay In Physiology And Disease—the Fountain Of Eternal Youth Revisited
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