Search research articles
Contact Us
Filters
Showing results (41-50 of 71) with videos related to
Page
of 8
Sort By:
Revista Espanola De Anestesiologia Y Reanimacion
|
April 4, 2008
[Cardiac perforation as a late complication in a man with an implantable cardioverter-defibrillator]
M C Vidal, P Cuesta, E Vázquez, et al.
Journal of Applied Microbiology
|
January 13, 2006
Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages
T Aymerich, B Martín, M Garriga, et al.
Journal of Food Protection
|
February 6, 2010
Histamine, cadaverine, and putrescine produced in vitro by enterobacteriaceae and pseudomonadaceae isolated from spinach
T Lavizzari, M Breccia, S Bover-Cid, et al.
Frontiers in Microbiology
|
May 16, 2012
Control of biogenic amines in fermented sausages: role of starter cultures
M L Latorre-Moratalla, Sara Bover-Cid, M T Veciana-Nogués, et al.
Tumori
|
August 31, 1990
Characterization of a new murine tumor variant with different in vivo behavior selected by its adhesive properties
L Puricelli, L L Colombo, D E Gómez, et al.
Journal of Agricultural and Food Chemistry
|
April 20, 2001
Trimethylamine and total volatile basic nitrogen determination by flow injection/gas diffusion in Mediterranean hake (Merluccius merluccius)
S Baixas-Nogueras, S Bover-Cid, M C Vidal-Carou, et al.
Journal of Food Protection
|
November 23, 2005
Biogenic amine index for freshness evaluation in iced Mediterranean hake (Merluccius merluccius)
S Baixas-Nogueras, S Bover-Cid, M T Veciana-Nogués, et al.
Journal of Chromatography. A
|
August 22, 1997
Determination of available lysine in infant milk formulae by high-performance liquid chromatography
S Albalá-Hurtado, S Bover-Cid, M Izquierdo-Pulido, et al.
The Journal of Dairy Research
|
June 7, 2000
Stability of vitamins during the storage of liquid infant milks
S Albalá-Hurtado, M T Veciana-Nogués, E Riera-Valls, et al.
Meat Science
|
November 9, 2011
Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture
M L Latorre-Moratalla, S Bover-Cid, T Aymerich, et al.
Page
of 8
Search research articles
Search
Showing results (41-50 of 71) with videos related to
Sort By:
Page
of 8
Revista Espanola De Anestesiologia Y Reanimacion
|
April 4, 2008
[Cardiac perforation as a late complication in a man with an implantable cardioverter-defibrillator]
M C Vidal, P Cuesta, E Vázquez, et al.
Journal of Applied Microbiology
|
January 13, 2006
Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages
T Aymerich, B Martín, M Garriga, et al.
Journal of Food Protection
|
February 6, 2010
Histamine, cadaverine, and putrescine produced in vitro by enterobacteriaceae and pseudomonadaceae isolated from spinach
T Lavizzari, M Breccia, S Bover-Cid, et al.
Frontiers in Microbiology
|
May 16, 2012
Control of biogenic amines in fermented sausages: role of starter cultures
M L Latorre-Moratalla, Sara Bover-Cid, M T Veciana-Nogués, et al.
Tumori
|
August 31, 1990
Characterization of a new murine tumor variant with different in vivo behavior selected by its adhesive properties
L Puricelli, L L Colombo, D E Gómez, et al.
Journal of Agricultural and Food Chemistry
|
April 20, 2001
Trimethylamine and total volatile basic nitrogen determination by flow injection/gas diffusion in Mediterranean hake (Merluccius merluccius)
S Baixas-Nogueras, S Bover-Cid, M C Vidal-Carou, et al.
Journal of Food Protection
|
November 23, 2005
Biogenic amine index for freshness evaluation in iced Mediterranean hake (Merluccius merluccius)
S Baixas-Nogueras, S Bover-Cid, M T Veciana-Nogués, et al.
Journal of Chromatography. A
|
August 22, 1997
Determination of available lysine in infant milk formulae by high-performance liquid chromatography
S Albalá-Hurtado, S Bover-Cid, M Izquierdo-Pulido, et al.
The Journal of Dairy Research
|
June 7, 2000
Stability of vitamins during the storage of liquid infant milks
S Albalá-Hurtado, M T Veciana-Nogués, E Riera-Valls, et al.
Meat Science
|
November 9, 2011
Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture
M L Latorre-Moratalla, S Bover-Cid, T Aymerich, et al.
Page
of 8