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Juan C Mejuto

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

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Foods (Basel, Switzerland)|September 14, 2024
Machine Learning Models to Classify Shiitake Mushrooms (<i>Lentinula edodes</i>) According to Their Geographical Origin LabelingRaquel Rodríguez-Fernández, Ángela Fernández-Gómez, Juan C Mejuto, et al.
Journal of Computational Chemistry|September 29, 2012
Esters flash point prediction using artificial neural networksGonzalo Astray, Juan F Gálvez, Juan C Mejuto, et al.
Chemical Communications (Cambridge, England)|July 26, 2005
Novel catalytic effects in ester aminolysis in chlorobenzeneNuno Basilio, Luís García-Río, J Ramón Leis, et al.
ACS Omega|August 29, 2019
Redispersion and Self-Assembly of C<sub>60</sub> Fullerene in Water and TolueneAntonio Cid, Óscar A Moldes, Mário S Diniz, et al.
Pharmaceutics|January 21, 2022
Molecular Recognition by Pillar[5]arenes: Evidence for Simultaneous Electrostatic and Hydrophobic InteractionsBorja Gómez-González, Luis García-Río, Nuno Basílio, et al.
Journal of Agricultural and Food Chemistry|September 1, 2005
Influence of micelles on the basic degradation of carbofuranManuel Arias, Luís García-Río, Juan C Mejuto, et al.
Antioxidants (Basel, Switzerland)|September 20, 2019
The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant ValueAndrea Gomez-Zavaglia, Miguel A Prieto Lage, Cecilia Jimenez-Lopez, et al.
Antioxidants (Basel, Switzerland)|March 29, 2023
Oxidation of Aldehydes Used as Food Additives by PeroxynitriteClara I Alcolado, Luis Garcia-Rio, Juan C Mejuto, et al.
Foods (Basel, Switzerland)|October 14, 2022
The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch SubculturesDelicia L Bazán, Pablo G Del Río, José Manuel Domínguez, et al.
Food Chemistry|December 3, 2024
Exploring the mechanism of flavonoids modification by dimerization strategies and their potential to enhance biological activityPengren Zou, Paz Otero, Juan C Mejuto, et al.
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Showing results (11-20 of 20) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 20 results.
Foods (Basel, Switzerland)|September 14, 2024
Machine Learning Models to Classify Shiitake Mushrooms (<i>Lentinula edodes</i>) According to Their Geographical Origin LabelingRaquel Rodríguez-Fernández, Ángela Fernández-Gómez, Juan C Mejuto, et al.
Journal of Computational Chemistry|September 29, 2012
Esters flash point prediction using artificial neural networksGonzalo Astray, Juan F Gálvez, Juan C Mejuto, et al.
Chemical Communications (Cambridge, England)|July 26, 2005
Novel catalytic effects in ester aminolysis in chlorobenzeneNuno Basilio, Luís García-Río, J Ramón Leis, et al.
ACS Omega|August 29, 2019
Redispersion and Self-Assembly of C<sub>60</sub> Fullerene in Water and TolueneAntonio Cid, Óscar A Moldes, Mário S Diniz, et al.
Pharmaceutics|January 21, 2022
Molecular Recognition by Pillar[5]arenes: Evidence for Simultaneous Electrostatic and Hydrophobic InteractionsBorja Gómez-González, Luis García-Río, Nuno Basílio, et al.
Journal of Agricultural and Food Chemistry|September 1, 2005
Influence of micelles on the basic degradation of carbofuranManuel Arias, Luís García-Río, Juan C Mejuto, et al.
Antioxidants (Basel, Switzerland)|September 20, 2019
The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant ValueAndrea Gomez-Zavaglia, Miguel A Prieto Lage, Cecilia Jimenez-Lopez, et al.
Antioxidants (Basel, Switzerland)|March 29, 2023
Oxidation of Aldehydes Used as Food Additives by PeroxynitriteClara I Alcolado, Luis Garcia-Rio, Juan C Mejuto, et al.
Foods (Basel, Switzerland)|October 14, 2022
The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch SubculturesDelicia L Bazán, Pablo G Del Río, José Manuel Domínguez, et al.
Food Chemistry|December 3, 2024
Exploring the mechanism of flavonoids modification by dimerization strategies and their potential to enhance biological activityPengren Zou, Paz Otero, Juan C Mejuto, et al.
Pageof 2