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Foods (Basel, Switzerland)|June 2, 2021
Extrusion Process as an Alternative to Improve Pulses Products Consumption. A ReviewMario Cotacallapa-Sucapuca, Erika N Vega, Helayne A Maieves, et al.
Foot & Ankle International|April 3, 2016
Proximal Gastrocnemius Release in the Treatment of Mechanical MetatarsalgiaPatricia Morales-Muñoz, Raúl De Los Santos Real, Patricia Barrio Sanz, et al.
Revista Medica Del Instituto Mexicano Del Seguro Social|November 23, 2023
[Depression in health personnel associated with exposure to COVID-19]Antonio Rendón-Moras, Patricia Pérez-Martínez, Yazmín Lizeth Martínez-Sánchez, et al.
Food Chemistry|January 29, 2020
Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factorsMaría Ciudad-Mulero, Virginia Fernández-Ruiz, Carmen Cuadrado, et al.
Food & Function|June 16, 2015
Melissa officinalis L. decoctions as functional beverages: a bioactive approach and chemical characterizationMárcio Carocho, Lillian Barros, Ricardo C Calhelha, et al.
Food Research International (Ottawa, Ont.)|March 20, 2019
Wild edible Swiss chard leaves (Beta vulgaris L. var. cicla): Nutritional, phytochemical composition and biological activitiesZeineb Mzoughi, Hassiba Chahdoura, Yasmine Chakroun, et al.
Oral Surgery, Oral Medicine, Oral Pathology, Oral Radiology, and Endodontics|June 6, 2003
Treatment of severe erosive gingival lesions by topical application of clobetasol propionate in custom traysMiguel Angel Gonzalez-Moles, Isabel Ruiz-Avila, Alberto Rodriguez-Archilla, et al.
Pediatric Pulmonology|September 28, 2020
Lung ultrasound score and diuretics in preterm infants born before 32 weeks: A pilot studyAlmudena Alonso-Ojembarrena, Alfonso María Lechuga-Sancho, Patricia Morales-Arandojo, et al.
Food Chemistry|May 3, 2016
Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredientsPatricia Morales, Lillian Barros, Maria Inês Dias, et al.
Food & Function|August 22, 2023
Betacyanins obtained from alternative novel sources as natural food colorant additives: incorporated in savory and sweet food productsCustódio Lobo Roriz, Márcio Carocho, Maria José Alves, et al.
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