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Food Research International (Ottawa, Ont.)
|
September 10, 2018
Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques
Emanueli Backes, Carla Pereira, Lillian Barros, et al.
Semergen
|
December 5, 2023
[Current situation of direct oral anticoagulants in primary care in Spain: Positioning of SEMERGEN in 2023]
J Polo-García, V Pallares-Carratalá, M Turegano-Yedro, et al.
Food Chemistry
|
February 7, 2019
Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes
Cecilia Jiménez López, Cristina Caleja, M A Prieto, et al.
Food Chemistry
|
December 18, 2015
Optimization of ultrasound-assisted extraction to obtain mycosterols from Agaricus bisporus L. by response surface methodology and comparison with conventional Soxhlet extraction
Sandrina A Heleno, Patrícia Diz, M A Prieto, et al.
Medicina Intensiva
|
April 30, 2009
[Decision on the time for post-operative extubation of maxillofacial surgery patient in the intensive care unit]
E Curiel Balsera, M A Prieto Palomino, J Muñoz Bono, et al.
Medicina Intensiva
|
May 2, 2009
[Clinical, epidemiological and taxonomic aspects of systemic candidiasis in an intensive care unit]
B Hernández Sierra, M A Prieto Palomino, E Curiel Balsera, et al.
Medicina Intensiva
|
September 5, 2006
[Use of methylene blue in the treatment of vasoplegic syndrome of post-operative heart surgery]
J M Mora-Ordóñez, F Sánchez-Llorente, J L Galeas-López, et al.
Molecules (Basel, Switzerland)
|
February 16, 2019
Ultrasound as a Rapid and Low-Cost Extraction Procedure to Obtain Anthocyanin-Based Colorants from <i>Prunus spinosa</i> L. Fruit Epicarp: Comparative Study with Conventional Heat-Based Extraction
Maria G Leichtweis, Carla Pereira, M A Prieto, et al.
Food Chemistry
|
January 9, 2023
Application of fermentation for the valorization of residues from Cactaceae family
M Carpena, L Cassani, A Gomez-Zavaglia, et al.
Food Chemistry
|
June 17, 2020
Scientific basis for the industrialization of traditionally used plants of the Rosaceae family
P Garcia-Oliveira, M Fraga-Corral, A G Pereira, et al.
Page
of 15
Search research articles
Search
Showing results (91-100 of 144) with videos related to
Sort By:
Page
of 15
Food Research International (Ottawa, Ont.)
|
September 10, 2018
Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques
Emanueli Backes, Carla Pereira, Lillian Barros, et al.
Semergen
|
December 5, 2023
[Current situation of direct oral anticoagulants in primary care in Spain: Positioning of SEMERGEN in 2023]
J Polo-García, V Pallares-Carratalá, M Turegano-Yedro, et al.
Food Chemistry
|
February 7, 2019
Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes
Cecilia Jiménez López, Cristina Caleja, M A Prieto, et al.
Food Chemistry
|
December 18, 2015
Optimization of ultrasound-assisted extraction to obtain mycosterols from Agaricus bisporus L. by response surface methodology and comparison with conventional Soxhlet extraction
Sandrina A Heleno, Patrícia Diz, M A Prieto, et al.
Medicina Intensiva
|
April 30, 2009
[Decision on the time for post-operative extubation of maxillofacial surgery patient in the intensive care unit]
E Curiel Balsera, M A Prieto Palomino, J Muñoz Bono, et al.
Medicina Intensiva
|
May 2, 2009
[Clinical, epidemiological and taxonomic aspects of systemic candidiasis in an intensive care unit]
B Hernández Sierra, M A Prieto Palomino, E Curiel Balsera, et al.
Medicina Intensiva
|
September 5, 2006
[Use of methylene blue in the treatment of vasoplegic syndrome of post-operative heart surgery]
J M Mora-Ordóñez, F Sánchez-Llorente, J L Galeas-López, et al.
Molecules (Basel, Switzerland)
|
February 16, 2019
Ultrasound as a Rapid and Low-Cost Extraction Procedure to Obtain Anthocyanin-Based Colorants from <i>Prunus spinosa</i> L. Fruit Epicarp: Comparative Study with Conventional Heat-Based Extraction
Maria G Leichtweis, Carla Pereira, M A Prieto, et al.
Food Chemistry
|
January 9, 2023
Application of fermentation for the valorization of residues from Cactaceae family
M Carpena, L Cassani, A Gomez-Zavaglia, et al.
Food Chemistry
|
June 17, 2020
Scientific basis for the industrialization of traditionally used plants of the Rosaceae family
P Garcia-Oliveira, M Fraga-Corral, A G Pereira, et al.
Page
of 15