Showing results (11-20 of 107) with videos related to

Sort By:
Pageof 11
European Journal of Biochemistry|June 1, 1991
Purification, characterization and some properties of diacetyl(acetoin) reductase from Enterobacter aerogenesJ Carballo, R Martin, A Bernardo, et al.
Journal of Food Protection|December 22, 1999
Microbiological changes in pressurized, prepackaged sliced cooked hamM E López-Caballero, J Carballo, F Jiménez-Colmenero
Meat Science|November 9, 2011
Binding properties and colour of Bologna sausage made with varying fat levels, protein levels and cooking temperaturesJ Carballo, N Mota, G Barreto, et al.
Meat Science|November 9, 2011
Thermal gelation of chicken, pork and hake (Merluccius merluccius, L) actomyosinS Cofrades, M Careche, J Carballo, et al.
Psychiatry Research|March 26, 2018
Use of Ecological Momentary Assessment (EMA) in Non-Suicidal Self-Injury (NSSI): A systematic reviewLucía Rodríguez-Blanco, Juan J Carballo, Enrique Baca-García
Archives of Suicide Research : Official Journal of the International Academy for Suicide Research|March 15, 2008
Neurobiology of suicidal behavior. An integration of biological and clinical findingsJuan J Carballo, Chibuikem P Akamnonu, Maria A Oquendo
International Journal of Adolescent Medicine and Health|April 27, 2007
The role of the pediatrician in preventing suicide in adolescents with alcohol use disordersJuan J Carballo, Maria Clavel, Lucas Giner, et al.
International Journal of Adolescent Medicine and Health|November 21, 2014
Biological and environmental predictors of the dysregulation profile in children and adolescents: the story so farIrene Caro-Cañizares, Rebeca García-Nieto, Juan J Carballo
Meat Science|November 9, 2011
Frozen storage of Bologna sausages as a function of fat content and of levels of added starch and egg whiteF J Colmenero, G Barreto, P Fernández, et al.
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|March 1, 1996
Thermal gelation of meat batters as a function of type and level of fat and protein contentG Barreto, J Carballo, F Fernández-Martin, et al.
Pageof 11