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Zootaxa
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July 6, 2026
<b>Morphological assessment of the Common Barn Owl <i>Tyto alba</i> (Strigiformes: Tytonidae) supports three species</b>
Rachel L Daugherty, Andrew J Brown Iii, Vanessa G Salas, et al.
Meat Science
|
March 5, 2018
Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics
Erick Saldaña, Luiz Saldarriaga Castillo, Jorge Cabrera Sánchez, et al.
Frontiers in Microbiology
|
September 15, 2022
Exploring the effect of a microencapsulated citrus essential oil on <i>in vitro</i> fermentation kinetics of pig gut microbiota
Carmen M S Ambrosio, Izabella D Alvim, Caifang Wen, et al.
Journal of Investigational Allergology & Clinical Immunology
|
February 21, 2018
Evaluation of an Online Educational Program for Parents and Caregivers of Children With Food Allergies
A Ruiz-Baqués, J Contreras-Porta, M Marques-Mejías, et al.
Salud Publica De Mexico
|
February 20, 2025
First report autochthonous dengue virus infection in the Metropolitan Zone of Mexico Valley
Styve Arellano-Rivera, Fabián Correa-Morales, Cassandra González-Acosta, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
|
February 21, 2019
Determination of ractopamine residue in tissues and urine from pig fed meat and bone meal
Carolina N Aroeira, Vivian Feddern, Vanessa Gressler, et al.
Revista De Neurologia
|
July 31, 2004
[A randomised open trial comparing monotherapy with topiramate versus carbamazepine in the treatment of paediatric patients with recently diagnosed epilepsy]
J C Reséndiz-Aparicio, E Rodríguez-Rodríguez, J Contreras-Bernal, et al.
Meat Science
|
November 10, 2019
Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers
Juan D Rios-Mera, Erick Saldaña, Melina L M Cruzado-Bravo, et al.
Scientific Reports
|
November 29, 2019
Unraveling the selective antibacterial activity and chemical composition of citrus essential oils
Carmen M S Ambrosio, Natália Y Ikeda, Alberto C Miano, et al.
Meat Science
|
June 12, 2021
Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon
Thais Cardoso Merlo, José Manuel Lorenzo, Erick Saldaña, et al.
Page
of 45
Search research articles
Search
Showing results (361-370 of 446) with videos related to
Sort By:
Page
of 45
Zootaxa
|
July 6, 2026
<b>Morphological assessment of the Common Barn Owl <i>Tyto alba</i> (Strigiformes: Tytonidae) supports three species</b>
Rachel L Daugherty, Andrew J Brown Iii, Vanessa G Salas, et al.
Meat Science
|
March 5, 2018
Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics
Erick Saldaña, Luiz Saldarriaga Castillo, Jorge Cabrera Sánchez, et al.
Frontiers in Microbiology
|
September 15, 2022
Exploring the effect of a microencapsulated citrus essential oil on <i>in vitro</i> fermentation kinetics of pig gut microbiota
Carmen M S Ambrosio, Izabella D Alvim, Caifang Wen, et al.
Journal of Investigational Allergology & Clinical Immunology
|
February 21, 2018
Evaluation of an Online Educational Program for Parents and Caregivers of Children With Food Allergies
A Ruiz-Baqués, J Contreras-Porta, M Marques-Mejías, et al.
Salud Publica De Mexico
|
February 20, 2025
First report autochthonous dengue virus infection in the Metropolitan Zone of Mexico Valley
Styve Arellano-Rivera, Fabián Correa-Morales, Cassandra González-Acosta, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
|
February 21, 2019
Determination of ractopamine residue in tissues and urine from pig fed meat and bone meal
Carolina N Aroeira, Vivian Feddern, Vanessa Gressler, et al.
Revista De Neurologia
|
July 31, 2004
[A randomised open trial comparing monotherapy with topiramate versus carbamazepine in the treatment of paediatric patients with recently diagnosed epilepsy]
J C Reséndiz-Aparicio, E Rodríguez-Rodríguez, J Contreras-Bernal, et al.
Meat Science
|
November 10, 2019
Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers
Juan D Rios-Mera, Erick Saldaña, Melina L M Cruzado-Bravo, et al.
Scientific Reports
|
November 29, 2019
Unraveling the selective antibacterial activity and chemical composition of citrus essential oils
Carmen M S Ambrosio, Natália Y Ikeda, Alberto C Miano, et al.
Meat Science
|
June 12, 2021
Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon
Thais Cardoso Merlo, José Manuel Lorenzo, Erick Saldaña, et al.
Page
of 45