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Brain Research|October 4, 1988
Sensory modulation of hippocampal transmission. II. Evidence for a cholinergic locus of inhibition in the Schaffer-CA1 synapseO Herreras, J M Solís, A S Herranz, et al.Neuroscience|March 1, 1988
Low chloride-dependent release of taurine by a furosemide-sensitive process in the in vivo rat hippocampusJ M Solis, A S Herranz, O Herreras, et al.Archivos Espanoles De Urologia|January 1, 1989
[Treatment of reno-ureteral calculi using ESWL and endourologic technics]L Rodríguez Vela, J M Ibarz Navarro, C Rioja Sanz, et al.Journal of Dairy Science|September 22, 2010
Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopyM J Lerma-García, A Gori, L Cerretani, et al.Food Chemistry|September 20, 2014
Use of an enzyme-assisted method to improve protein extraction from olive leavesM Vergara-Barberán, M J Lerma-García, J M Herrero-Martínez, et al.Journal of Chromatography. A|July 9, 2011
Acrylate ester-based monolithic columns for capillary electrochromatography separation of triacylglycerols in vegetable oilsM J Lerma-García, M Vergara-Barberán, J M Herrero-Martínez, et al.Food Chemistry|June 13, 2015
Prediction of the genetic variety of Spanish extra virgin olive oils using fatty acid and phenolic compound profiles established by direct infusion mass spectrometryM J Lerma-García, J M Herrero-Martínez, G Ramis-Ramos, et al.Rapid Communications in Mass Spectrometry : RCM|March 6, 2008
Classification of vegetable oils according to their botanical origin using sterol profiles established by direct infusion mass spectrometryMaría J Lerma-García, Guillermo Ramis-Ramos, José M Herrero-Martínez, et al.Rapid Communications in Mass Spectrometry : RCM|October 24, 2007
Classification of vegetable oils according to their botanical origin using amino acid profiles established by direct infusion mass spectrometryMaría J Lerma-García, Guillermo Ramis-Ramos, José M Herrero-Martínez, et al.Analytical and Bioanalytical Chemistry|September 18, 2009
Evaluation of the oxidative status of virgin olive oils with different phenolic content by direct infusion atmospheric pressure chemical ionization mass spectrometryM J Lerma-García, J M Herrero-Martínez, E F Simó-Alfonso, et al.Pageof 10