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Meat Science
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November 9, 2011
Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations
O Gimeno, I Astiasarán, J Bello
Journal of Agricultural and Food Chemistry
|
December 20, 1999
Influence of partial replacement of NaCl with KCl and CaCl(2) on texture and color of dry fermented sausages
O Gimeno, I Astiasarán, J Bello
Diabetes & Metabolism
|
October 9, 2012
Hypoglycaemia and somnambulism: a case report
S Cebrián, O Gimeno, D Orozco, et al.
Journal of Hazardous Materials
|
March 30, 2010
UV-C radiation based methods for aqueous metoprolol elimination
F J Rivas, O Gimeno, T Borralho, et al.
Chemosphere
|
April 21, 2007
Photocatalysis of fluorene adsorbed onto TiO2
O Gimeno, F J Rivas, F J Beltrán, et al.
Journal of Agricultural and Food Chemistry
|
April 20, 2001
Treatment of olive oil mill wastewater by Fenton's reagent
F J Rivas, F J Beltrán, O Gimeno, et al.
Journal of Hazardous Materials
|
January 8, 2008
Comparison of different advanced oxidation processes (AOPs) in the presence of perovskites
F J Rivas, M Carbajo, F Beltrán, et al.
Meat Science
|
November 9, 2011
Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - a traditional Spanish fermented sausage
E Muguerza, O Gimeno, D Ansorena, et al.
Ecotoxicology and Environmental Safety
|
July 1, 1995
Pesticide effects on eel metabolism pesticide; levels did not decline at any time when animals were exposed to 4.1 mg/liter
L Gimeno, M D Ferrando, S Sanchez, et al.
Revue Scientifique Et Technique (International Office of Epizootics)
|
April 29, 2006
[Health risks associated with the migration of Atlantic salmon (Salmo salar L.): an epidemiological surveillance programme in Northern Spain]
C Ortega, A B Fernandez, J L Muzquiz, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 16) with videos related to
Sort By:
Page
of 2
Meat Science
|
November 9, 2011
Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations
O Gimeno, I Astiasarán, J Bello
Journal of Agricultural and Food Chemistry
|
December 20, 1999
Influence of partial replacement of NaCl with KCl and CaCl(2) on texture and color of dry fermented sausages
O Gimeno, I Astiasarán, J Bello
Diabetes & Metabolism
|
October 9, 2012
Hypoglycaemia and somnambulism: a case report
S Cebrián, O Gimeno, D Orozco, et al.
Journal of Hazardous Materials
|
March 30, 2010
UV-C radiation based methods for aqueous metoprolol elimination
F J Rivas, O Gimeno, T Borralho, et al.
Chemosphere
|
April 21, 2007
Photocatalysis of fluorene adsorbed onto TiO2
O Gimeno, F J Rivas, F J Beltrán, et al.
Journal of Agricultural and Food Chemistry
|
April 20, 2001
Treatment of olive oil mill wastewater by Fenton's reagent
F J Rivas, F J Beltrán, O Gimeno, et al.
Journal of Hazardous Materials
|
January 8, 2008
Comparison of different advanced oxidation processes (AOPs) in the presence of perovskites
F J Rivas, M Carbajo, F Beltrán, et al.
Meat Science
|
November 9, 2011
Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - a traditional Spanish fermented sausage
E Muguerza, O Gimeno, D Ansorena, et al.
Ecotoxicology and Environmental Safety
|
July 1, 1995
Pesticide effects on eel metabolism pesticide; levels did not decline at any time when animals were exposed to 4.1 mg/liter
L Gimeno, M D Ferrando, S Sanchez, et al.
Revue Scientifique Et Technique (International Office of Epizootics)
|
April 29, 2006
[Health risks associated with the migration of Atlantic salmon (Salmo salar L.): an epidemiological surveillance programme in Northern Spain]
C Ortega, A B Fernandez, J L Muzquiz, et al.
Page
of 2