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Daniel Franco

Showing results (21-30 of 189) with videos related to

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Frontiers in Psychology|April 17, 2026
Perceived socioeconomic vulnerability, but not objective poverty, is linked to interoception through perceived stressDaniel Franco-O'Byrne, Jorge Eduardo Ferdman, David Huepe
Foods (Basel, Switzerland)|April 14, 2026
Effects of Formulation and Processing Variables on the Rheology of Chitosan-Vanillin-Stabilized Olive Oil-Water Emulsions for Oleogel ApplicationsLeticia Montes, David Rey, Ramón Moreira, et al.
Molecules (Basel, Switzerland)|July 14, 2023
Antioxidant and Antidiabetic Properties of Phlorotannins from <i>Ascophyllum nodosum</i> Seaweed ExtractsMauro Gisbert, Daniel Franco, Jorge Sineiro, et al.
Antioxidants (Basel, Switzerland)|September 23, 2022
Advances in Natural Antioxidants for Food ImprovementMaría López-Pedrouso, José M Lorenzo, Daniel Franco
Molecules (Basel, Switzerland)|February 18, 2017
Betulinic Acid-Mediated Apoptosis in Human Prostate Cancer Cells Involves p53 and Nuclear Factor-Kappa B (NF-κB) PathwaysEswar Shankar, Ailin Zhang, Daniel Franco, et al.
Bioresource Technology|January 6, 2007
Processing of Rosa rubiginosa: extraction of oil and antioxidant substancesDaniel Franco, Manuel Pinelo, Jorge Sineiro, et al.
Meat Science|April 14, 2012
Effect of pork fat addition on the volatile compounds of foal dry-cured sausageJosé M Lorenzo, Rosa Montes, Laura Purriños, et al.
Meat Science|July 4, 2012
Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder "lacón"Laura Purriños, Daniel Franco, Javier Carballo, et al.
Meat Science|August 3, 2010
Intramuscular fatty acid composition of "Galician Mountain" foals breed. Effect of sex, slaughtered age and livestock production systemJosé M Lorenzo, Clara Fuciños, Laura Purriños, et al.
Antioxidants (Basel, Switzerland)|January 20, 2016
Effect of Addition of Natural Antioxidants on the Shelf-Life of "Chorizo", a Spanish Dry-Cured SausageMirian Pateiro, Roberto Bermúdez, José Manuel Lorenzo, et al.
Pageof 19

Showing results (21-30 of 189) with videos related to

Sort By:
Pageof 19
Frontiers in Psychology|April 17, 2026
Perceived socioeconomic vulnerability, but not objective poverty, is linked to interoception through perceived stressDaniel Franco-O'Byrne, Jorge Eduardo Ferdman, David Huepe
Foods (Basel, Switzerland)|April 14, 2026
Effects of Formulation and Processing Variables on the Rheology of Chitosan-Vanillin-Stabilized Olive Oil-Water Emulsions for Oleogel ApplicationsLeticia Montes, David Rey, Ramón Moreira, et al.
Molecules (Basel, Switzerland)|July 14, 2023
Antioxidant and Antidiabetic Properties of Phlorotannins from <i>Ascophyllum nodosum</i> Seaweed ExtractsMauro Gisbert, Daniel Franco, Jorge Sineiro, et al.
Antioxidants (Basel, Switzerland)|September 23, 2022
Advances in Natural Antioxidants for Food ImprovementMaría López-Pedrouso, José M Lorenzo, Daniel Franco
Molecules (Basel, Switzerland)|February 18, 2017
Betulinic Acid-Mediated Apoptosis in Human Prostate Cancer Cells Involves p53 and Nuclear Factor-Kappa B (NF-κB) PathwaysEswar Shankar, Ailin Zhang, Daniel Franco, et al.
Bioresource Technology|January 6, 2007
Processing of Rosa rubiginosa: extraction of oil and antioxidant substancesDaniel Franco, Manuel Pinelo, Jorge Sineiro, et al.
Meat Science|April 14, 2012
Effect of pork fat addition on the volatile compounds of foal dry-cured sausageJosé M Lorenzo, Rosa Montes, Laura Purriños, et al.
Meat Science|July 4, 2012
Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder "lacón"Laura Purriños, Daniel Franco, Javier Carballo, et al.
Meat Science|August 3, 2010
Intramuscular fatty acid composition of "Galician Mountain" foals breed. Effect of sex, slaughtered age and livestock production systemJosé M Lorenzo, Clara Fuciños, Laura Purriños, et al.
Antioxidants (Basel, Switzerland)|January 20, 2016
Effect of Addition of Natural Antioxidants on the Shelf-Life of "Chorizo", a Spanish Dry-Cured SausageMirian Pateiro, Roberto Bermúdez, José Manuel Lorenzo, et al.
Pageof 19