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Psicothema
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April 26, 2018
Teaching quality: High school students' autonomy and competence
Jaime León, Elena Medina-Garrido, Miriam Ortega
Qualitative Health Research
|
February 12, 2015
Subjective Experience and Resources for Coping With Stigma in People With a Diagnosis of Schizophrenia: An Intersectional Approach
Jazmín Mora-Rios, Miriam Ortega-Ortega, Guillermina Natera
Journal of Agricultural and Food Chemistry
|
December 4, 2008
Optimization of a solid-phase extraction method using copolymer sorbents for isolation of phenolic compounds in red wines and quantification by HPLC
Silvia Pérez-Magariño, Miriam Ortega-Heras, Estela Cano-Mozo
Substance Use & Misuse
|
December 28, 2016
Addiction-Related Stigma and Discrimination: A Qualitative Study in Treatment Centers in Mexico City
Jazmín Mora-Ríos, Miriam Ortega-Ortega, Maria Elena Medina-Mora
Journal of the Science of Food and Agriculture
|
March 9, 2011
Wine consumption habits and consumer preferences between wines aged in barrels or with chips
Silvia Pérez-Magariño, Miriam Ortega-Heras, María Luisa González-Sanjosé
Revista De Salud Publica (Bogota, Colombia)
|
November 21, 2007
[Oral health status of adolescents in México City]
Miriam Ortega-Maldonado, Vanesa Mota-Sanhua, Juan C López-Vivanco
Revista Medica Del Instituto Mexicano Del Seguro Social
|
January 10, 2009
[Associated family factors with nutrition and oral health in adolescents]
Vanessa Mota-Sanhua, Miriam Ortega-Maldonado, Juan Carlos López-Vivanco
Analytica Chimica Acta
|
June 13, 2012
Effect of the aging on lees and other alternative techniques on the low molecular weight phenols of Tempranillo red wine aged in oak barrels
Rubén Del Barrio-Galán, Silvia Pérez-Magariño, Miriam Ortega-Heras
Food Chemistry
|
November 13, 2012
Techniques for improving or replacing ageing on lees of oak aged red wines: The effects on polysaccharides and the phenolic composition
Rubén Del Barrio-Galán, Silvia Pérez-Magariño, Miriam Ortega-Heras
Foods (Basel, Switzerland)
|
December 1, 2020
Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties
Inmaculada Gómez, Celia García-Varona, María Curiel-Fernández, et al.
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of 3
Search research articles
Search
Showing results (1-10 of 27) with videos related to
Sort By:
Page
of 3
Psicothema
|
April 26, 2018
Teaching quality: High school students' autonomy and competence
Jaime León, Elena Medina-Garrido, Miriam Ortega
Qualitative Health Research
|
February 12, 2015
Subjective Experience and Resources for Coping With Stigma in People With a Diagnosis of Schizophrenia: An Intersectional Approach
Jazmín Mora-Rios, Miriam Ortega-Ortega, Guillermina Natera
Journal of Agricultural and Food Chemistry
|
December 4, 2008
Optimization of a solid-phase extraction method using copolymer sorbents for isolation of phenolic compounds in red wines and quantification by HPLC
Silvia Pérez-Magariño, Miriam Ortega-Heras, Estela Cano-Mozo
Substance Use & Misuse
|
December 28, 2016
Addiction-Related Stigma and Discrimination: A Qualitative Study in Treatment Centers in Mexico City
Jazmín Mora-Ríos, Miriam Ortega-Ortega, Maria Elena Medina-Mora
Journal of the Science of Food and Agriculture
|
March 9, 2011
Wine consumption habits and consumer preferences between wines aged in barrels or with chips
Silvia Pérez-Magariño, Miriam Ortega-Heras, María Luisa González-Sanjosé
Revista De Salud Publica (Bogota, Colombia)
|
November 21, 2007
[Oral health status of adolescents in México City]
Miriam Ortega-Maldonado, Vanesa Mota-Sanhua, Juan C López-Vivanco
Revista Medica Del Instituto Mexicano Del Seguro Social
|
January 10, 2009
[Associated family factors with nutrition and oral health in adolescents]
Vanessa Mota-Sanhua, Miriam Ortega-Maldonado, Juan Carlos López-Vivanco
Analytica Chimica Acta
|
June 13, 2012
Effect of the aging on lees and other alternative techniques on the low molecular weight phenols of Tempranillo red wine aged in oak barrels
Rubén Del Barrio-Galán, Silvia Pérez-Magariño, Miriam Ortega-Heras
Food Chemistry
|
November 13, 2012
Techniques for improving or replacing ageing on lees of oak aged red wines: The effects on polysaccharides and the phenolic composition
Rubén Del Barrio-Galán, Silvia Pérez-Magariño, Miriam Ortega-Heras
Foods (Basel, Switzerland)
|
December 1, 2020
Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties
Inmaculada Gómez, Celia García-Varona, María Curiel-Fernández, et al.
Page
of 3