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J A Curiel

Showing results (1-10 of 10) with videos related to

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JDR Clinical and Translational Research|November 26, 2019
Emulation of Community Water Fluoridation Coverage Across US CountiesJ A Curiel, A E Sanders, G D Slade
Journal of Applied Microbiology|February 26, 2010
Improvement of the fermentation performance of Lactobacillus plantarum by the flavanol catechin is uncoupled from its degradationF López de Felipe, J A Curiel, R Muñoz
Gaceta Medica De Mexico|May 31, 2001
[Cuff pressure in endotracheal intubation: should it be routinely measured?]J A Curiel García, F Guerrero-Romero, M Rodríguez-Morán
Meat Science|January 1, 2013
Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat productsG Landeta, J A Curiel, A V Carrascosa, et al.
Meat Science|June 8, 2013
Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausagesG Landeta, J A Curiel, A V Carrascosa, et al.
Ginecologia Y Obstetricia De Mexico|May 1, 1979
[Endometriosis. Conservative surgical treatment in patients with sterility]E de la Luna y Olsen, J A Curiel García, H Valdés Estrada, et al.
Talanta|March 20, 2010
Integrated multienzyme electrochemical biosensors for monitoring malolactic fermentation in winesM Gamella, S Campuzano, F Conzuelo, et al.
Beneficial Microbes|August 29, 2025
Phenotypic differences between equol-producing and non-equol-producing intestinal microbiotaJ A Curiel, S Langa, A Ruiz de la Bastida, et al.
Meat Science|November 9, 2011
Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured "chorizo" sausage treated with high pressure and kept in chilled storageB de Las Rivas, C Ruiz-Capillas, A V Carrascosa, et al.
Meat Science|February 15, 2011
Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigerationJ A Curiel, C Ruiz-Capillas, B de Las Rivas, et al.
Pageof 1

Showing results (1-10 of 10) with videos related to

Sort By:
Pageof 1
JDR Clinical and Translational Research|November 26, 2019
Emulation of Community Water Fluoridation Coverage Across US CountiesJ A Curiel, A E Sanders, G D Slade
Journal of Applied Microbiology|February 26, 2010
Improvement of the fermentation performance of Lactobacillus plantarum by the flavanol catechin is uncoupled from its degradationF López de Felipe, J A Curiel, R Muñoz
Gaceta Medica De Mexico|May 31, 2001
[Cuff pressure in endotracheal intubation: should it be routinely measured?]J A Curiel García, F Guerrero-Romero, M Rodríguez-Morán
Meat Science|January 1, 2013
Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat productsG Landeta, J A Curiel, A V Carrascosa, et al.
Meat Science|June 8, 2013
Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausagesG Landeta, J A Curiel, A V Carrascosa, et al.
Ginecologia Y Obstetricia De Mexico|May 1, 1979
[Endometriosis. Conservative surgical treatment in patients with sterility]E de la Luna y Olsen, J A Curiel García, H Valdés Estrada, et al.
Talanta|March 20, 2010
Integrated multienzyme electrochemical biosensors for monitoring malolactic fermentation in winesM Gamella, S Campuzano, F Conzuelo, et al.
Beneficial Microbes|August 29, 2025
Phenotypic differences between equol-producing and non-equol-producing intestinal microbiotaJ A Curiel, S Langa, A Ruiz de la Bastida, et al.
Meat Science|November 9, 2011
Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured "chorizo" sausage treated with high pressure and kept in chilled storageB de Las Rivas, C Ruiz-Capillas, A V Carrascosa, et al.
Meat Science|February 15, 2011
Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigerationJ A Curiel, C Ruiz-Capillas, B de Las Rivas, et al.
Pageof 1