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The Science of the Total Environment|September 18, 2017
Volatile and semivolatile emissions from the pyrolysis of almond shell loaded with heavy metalsM A Martín-Lara, N Ortuño, J A Conesa
Conservation Biology : the Journal of the Society for Conservation Biology|February 26, 2008
Effects of conversion of dry tropical forest to agricultural mosaic on herpetofaunal assemblagesIreri Suazo-Ortuño, Javier Alvarado-Díaz, Miguel Martínez-Ramos
Environmental Pollution (Barking, Essex : 1987)|May 6, 2014
Formation of brominated pollutants during the pyrolysis and combustion of tetrabromobisphenol A at different temperaturesNuria Ortuño, Julia Moltó, Juan A Conesa, et al.
Phytopathology|January 16, 2014
Resistance to fludioxonil in Botrytis cinerea isolates from blackberry and strawberryXingpeng Li, Dolores Fernández-Ortuño, Anja Grabke, et al.
Photochemical & Photobiological Sciences : Official Journal of the European Photochemistry Association and the European Society for Photobiology|June 11, 2026
Quantum chemistry study on the feasibility of triplet-triplet energy transfer in the dark photosensitization of DNAMaría Ortuño-Martínez, Juliana Cuéllar-Zuquin, Daniel Roca-Sanjuán
Journal of Geophysical Research. Solid Earth|July 22, 2022
Mapping Magnetic Signals of Individual Magnetite Grains to Their Internal Magnetic Configurations Using Micromagnetic ModelsDavid Cortés-Ortuño, Karl Fabian, Lennart V de Groot
Revista Espanola De Cardiologia|May 15, 1998
[Dual-chamber pacemakers in obstructive hypertrophic cardiomyopathy: gradient variation with stress echocardiography]J G Martínez Martínez, D Ortuño Alcaraz, F Marín Ortuño, et al.
Chemosphere|April 9, 2016
Induction of micronuclei and alteration of gene expression by an organomodified clay in HepG2 cellsSara Maisanaba, Klara Hercog, Natalia Ortuño, et al.
Plant Disease|February 8, 2019
First Report of Gray Mold of Strawberry Caused by Botrytis caroliniana in North CarolinaD Fernández-Ortuño, X P Li, F Wang, et al.
Meat Science|September 8, 2020
Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated displayJ Ortuño, L Mateo, M T Rodríguez-Estrada, et al.
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