263 results on '"Sendra E"'
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2. Techno-functional properties and enhanced consumer acceptance of whipped fermented milk with Ficus carica L. By-products
3. Risk factors and clinical impact of multidrug resistance in healthcare-associated bacteraemic urinary tract infections: a post-hoc analysis of a multicentre prospective cohort in Spain
4. Anxiety, Depression, and Asthma Control: Changes After Standardized Treatment
5. Exposure to metal mixtures and neurodevelopment outcomes in 4-5-year-old children living in Spain
6. Cutaneous Angiosarcoma: Clinical and Pathology Study of 16 Cases
7. Angiosarcoma cutáneo: estudio clínico-patológico de 16 casos
8. 8. Modernisation of traditional food processes and products
9. Development of a Cream Caramel by High Hydrostatic Pressure at Low Temperature
10. Goat’s Milk Cheese Accelerated Ripening. Compositional Indexes
11. Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham
12. Use of date (Phoenix dactylifera L.) blanching water for reconstituting milk powder: Yogurt manufacture
13. Chemical, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-product
14. First-in-Human Clinical Trial to Assess the Safety, Tolerability and Pharmacokinetics of Single Doses of NTM-1633, a Novel Mixture of Monoclonal Antibodies against Botulinum Toxin E
15. Evaluation of cinnammon (Cinnamomum cassia and Cinnamomum verum) enriched yoghurt during refrigerated storage
16. Effect of Food Composition on Probiotic Bacteria Viability
17. Contributors
18. Role of non-coding RNAs as biomarkers of deleterious cardiovascular effects in sepsis
19. Safety, Tolerability, and Pharmacokinetics of NTM-1632, a Novel Mixture of Three Monoclonal Antibodies against Botulinum Toxin B
20. Circular RNAs in Sepsis: Biogenesis, Function, and Clinical Significance
21. Shell growth of the golden mussel, Limnoperna fortunei (Dunker, 1857) (Mytilidae), in the Río de la Plata, Argentina
22. Quality characteristics of liver pate
23. Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber
24. High hydrostatic pressure for accelerating ripening of goat's milk cheese: proteolysis and texture
25. Enhancing Nut Quality Parameters and Sensory Profiles in Three Almond Cultivars by Different Irrigation Regimes
26. Relación entre colesterol y fibrinógeno en dos poblaciones de distinta localización geográfica de Cataluña
27. Effect of regulated deficit irrigation on the quality of raw and table olives
28. Oscillatory high pressure processing applied to mechanically recovered poultry meat for bacterial inactivation
29. Effect of high-pressure processing on physico-chemical characteristics of fresh goats’ milk cheese ( Mató)
30. Free fatty acid content of Manchego-type cheese salted by brine vacuum impregnation
31. Evaluation of individual lactic acid bacteria for the fermentation of goat milk: Quality parameters
32. Anxiety, Depression, and Asthma Control: Changes After Standardized Treatment
33. Citrus co-products as technological strategy to reduce residual nitrite content in meat products
34. Anthocyanins decay in pomegranate enriched fermented milks as a function of bacterial strain and processing conditions
35. Utilization of lemon albedo in dry-cured sausages
36. Physical, chemical, and sensory properties of bologna sausage made with ostrich meat
37. Invasive bivalve assessment in the diet of pejerrey, Odontesthes bonariensis (Valenciennes, 1835), at the Upper Río de la Plata, Argentina
38. Influence of sorbate addition on the reflectance ratios R650/R570, R560/R500 and R630/R580 in dry-cured meat products
39. Tomato and Tomato Byproducts. Human Health Benefits of Lycopene and Its Application to Meat Products: A Review
40. In vitro antibacterial and antioxidant properties of chitosan edible films incorporated with Thymus moroderi or Thymus piperella essential oils
41. Food Ingredients as Anti-Obesity Agents: A Review
42. Analysis of the electrical conductivity in milking fractions as a mean for detecting and characterizing mastitis in goats
43. Combined use of a probiotic culture and citrus fiber in a traditional sausage ‘Longaniza de Pascua’
44. Chemical characterization and antibacterial activity of Thymus moroderi and Thymus piperella essential oils, two Thymus endemic species from southeast of Spain
45. In vitro antioxidant and antibacterial activities of essentials oils obtained from Egyptian aromatic plants
46. Effects of tuna pâté thickness and background on CIEL∗a∗b∗ color parameters and reflectance spectra
47. Effect of the molecular weight and concentration of chitosan in pork model burgers
48. Analysis of the influence of variation factors on electrical conductivity of milk in Murciano-Granadina goats
49. Production of low-fat yogurt with quince (Cydonia oblonga Mill.) scalding water
50. Antioxidant activity and total phenolic compounds of myrtle extracts Actividad antioxidante y contenido de compuestos fenólicos totales en extractos de myrtus
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