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Meat Science
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November 9, 2011
A method for identification of frozen meat used for production of cooked ham
M P de Peña, M C Cid, J Bello
Journal of Immunological Methods
|
November 23, 2006
Detection of anti-heat shock protein 90 beta (Hsp90beta) antibodies in cerebrospinal fluid
C Cid, M García-Villanueva, M Salinas, et al.
European Journal of Internal Medicine
|
November 16, 2025
Mepolizumab improves health-related quality of life in patients with hypereosinophilic syndrome
Florence Roufosse, Maria C Cid, Arunangshu Biswas, et al.
Neurologia (Barcelona, Spain)
|
November 26, 1999
[Bilateral paralysis of the third cranial nerve with pupil involvement of probable ischemic etiology]
C Cid, F Ortega Valín, J Berciano, et al.
Medicina Clinica
|
February 9, 2019
Usefulness of imaging techniques in the management of giant cell arteritis
Sergio Prieto-González, Michelle Villarreal-Compagny, María C Cid
The Analyst
|
July 23, 2008
Ion-sensitive field effect transistors using carbon nanotubes as the transducing layer
Cristina C Cid, Jordi Riu, Alicia Maroto, et al.
Rehabilitacion
|
February 19, 2026
[Multiple fragility fractures following hip fracture: Lessons from a multidisciplinary rehabilitation approach]
C Cid-Bassaletti, A M Andrés Toribio, R Costa Segovia
Meat Science
|
November 9, 2011
Comparison of dry sausages produced by different methods: Addition of nitrite/nitrate salts and sodium chloride at different phases
I Astiasarán, R Redin, C Cid, et al.
Meat Science
|
November 9, 2011
Dry fermented sausages elaborated with Lactobacillus plantarum-staphylococcus carnosus. Part II: Effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization processes
C Ibañez, L Quintanilla, C Cid, et al.
Stroke
|
April 29, 1998
Autoimmunity in Down's syndrome: another possible mechanism of Moyamoya disease
C Leno, I Mateo, C Cid, et al.
Page
of 29
Search research articles
Search
Showing results (31-40 of 288) with videos related to
Sort By:
Page
of 29
Meat Science
|
November 9, 2011
A method for identification of frozen meat used for production of cooked ham
M P de Peña, M C Cid, J Bello
Journal of Immunological Methods
|
November 23, 2006
Detection of anti-heat shock protein 90 beta (Hsp90beta) antibodies in cerebrospinal fluid
C Cid, M García-Villanueva, M Salinas, et al.
European Journal of Internal Medicine
|
November 16, 2025
Mepolizumab improves health-related quality of life in patients with hypereosinophilic syndrome
Florence Roufosse, Maria C Cid, Arunangshu Biswas, et al.
Neurologia (Barcelona, Spain)
|
November 26, 1999
[Bilateral paralysis of the third cranial nerve with pupil involvement of probable ischemic etiology]
C Cid, F Ortega Valín, J Berciano, et al.
Medicina Clinica
|
February 9, 2019
Usefulness of imaging techniques in the management of giant cell arteritis
Sergio Prieto-González, Michelle Villarreal-Compagny, María C Cid
The Analyst
|
July 23, 2008
Ion-sensitive field effect transistors using carbon nanotubes as the transducing layer
Cristina C Cid, Jordi Riu, Alicia Maroto, et al.
Rehabilitacion
|
February 19, 2026
[Multiple fragility fractures following hip fracture: Lessons from a multidisciplinary rehabilitation approach]
C Cid-Bassaletti, A M Andrés Toribio, R Costa Segovia
Meat Science
|
November 9, 2011
Comparison of dry sausages produced by different methods: Addition of nitrite/nitrate salts and sodium chloride at different phases
I Astiasarán, R Redin, C Cid, et al.
Meat Science
|
November 9, 2011
Dry fermented sausages elaborated with Lactobacillus plantarum-staphylococcus carnosus. Part II: Effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization processes
C Ibañez, L Quintanilla, C Cid, et al.
Stroke
|
April 29, 1998
Autoimmunity in Down's syndrome: another possible mechanism of Moyamoya disease
C Leno, I Mateo, C Cid, et al.
Page
of 29