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Manuel Pazos

Showing results (11-20 of 81) with videos related to

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International Journal of Molecular Sciences|September 27, 2025
Mass Spectrometry-Based Proteomics for Seafood Allergen Detection and Quantification: Current Trends and Technological FrontiersManuel G Amado, Manuel Pazos, Mónica Carrera
Journal of Agricultural and Food Chemistry|April 28, 2005
Effect of pH on hemoglobin-catalyzed lipid oxidation in cod muscle membranes in vitro and in situManuel Pazos, Isabel Medina, Herbert O Hultin
Nutrients|August 29, 2024
Marine Bioactive Compounds with Functional Role in Immunity and Food AllergyAna G Abril, Mónica Carrera, Manuel Pazos
Frontiers in Nutrition|November 30, 2023
Immunomodulatory effect of marine lipids on food allergyAna G Abril, Mónica Carrera, Manuel Pazos
Dermatologic Surgery : Official Publication for American Society for Dermatologic Surgery [Et Al.]|February 6, 2004
Lower lip hypertrophy secondary to port-wine stain: combined surgical and carbon dioxide laser treatmentJesús Del Pozo, José Manuel Pazos, Eduardo Fonseca
Journal of Agricultural and Food Chemistry|August 27, 2009
Efficiency of hemoglobin from rainbow trout, cod, and herring in promotion of hydroperoxide-derived free radicalsManuel Pazos, Mogens L Andersen, Leif H Skibsted
Journal of Agricultural and Food Chemistry|November 13, 2008
Heme-mediated production of free radicals via preformed lipid hydroperoxide fragmentationManuel Pazos, Mogens L Andersen, Leif H Skibsted
Journal of Agricultural and Food Chemistry|June 17, 2010
Contribution of galloylation and polymerization to the antioxidant activity of polyphenols in fish lipid systemsJacobo Iglesias, Manuel Pazos, Salomé Lois, et al.
Journal of Agricultural and Food Chemistry|April 23, 2008
Hydroxytyrosol prevents oxidative deterioration in foodstuffs rich in fish lipidsManuel Pazos, Ana Alonso, Isabel Sánchez, et al.
Journal of Agricultural and Food Chemistry|October 8, 2010
Structure-activity relationships of polyphenols to prevent lipid oxidation in pelagic fish muscleManuel Pazos, Jacobo Iglesias, Rodrigo Maestre, et al.
Pageof 9

Showing results (11-20 of 81) with videos related to

Sort By:
Pageof 9
International Journal of Molecular Sciences|September 27, 2025
Mass Spectrometry-Based Proteomics for Seafood Allergen Detection and Quantification: Current Trends and Technological FrontiersManuel G Amado, Manuel Pazos, Mónica Carrera
Journal of Agricultural and Food Chemistry|April 28, 2005
Effect of pH on hemoglobin-catalyzed lipid oxidation in cod muscle membranes in vitro and in situManuel Pazos, Isabel Medina, Herbert O Hultin
Nutrients|August 29, 2024
Marine Bioactive Compounds with Functional Role in Immunity and Food AllergyAna G Abril, Mónica Carrera, Manuel Pazos
Frontiers in Nutrition|November 30, 2023
Immunomodulatory effect of marine lipids on food allergyAna G Abril, Mónica Carrera, Manuel Pazos
Dermatologic Surgery : Official Publication for American Society for Dermatologic Surgery [Et Al.]|February 6, 2004
Lower lip hypertrophy secondary to port-wine stain: combined surgical and carbon dioxide laser treatmentJesús Del Pozo, José Manuel Pazos, Eduardo Fonseca
Journal of Agricultural and Food Chemistry|August 27, 2009
Efficiency of hemoglobin from rainbow trout, cod, and herring in promotion of hydroperoxide-derived free radicalsManuel Pazos, Mogens L Andersen, Leif H Skibsted
Journal of Agricultural and Food Chemistry|November 13, 2008
Heme-mediated production of free radicals via preformed lipid hydroperoxide fragmentationManuel Pazos, Mogens L Andersen, Leif H Skibsted
Journal of Agricultural and Food Chemistry|June 17, 2010
Contribution of galloylation and polymerization to the antioxidant activity of polyphenols in fish lipid systemsJacobo Iglesias, Manuel Pazos, Salomé Lois, et al.
Journal of Agricultural and Food Chemistry|April 23, 2008
Hydroxytyrosol prevents oxidative deterioration in foodstuffs rich in fish lipidsManuel Pazos, Ana Alonso, Isabel Sánchez, et al.
Journal of Agricultural and Food Chemistry|October 8, 2010
Structure-activity relationships of polyphenols to prevent lipid oxidation in pelagic fish muscleManuel Pazos, Jacobo Iglesias, Rodrigo Maestre, et al.
Pageof 9