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Raquel Lucas

Showing results (111-120 of 129) with videos related to

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Food Chemistry|December 14, 2019
Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacerJuana Fernández-López, Raquel Lucas-González, Manuel Viuda-Martos, et al.
Foods (Basel, Switzerland)|March 7, 2020
Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold StorageJuana Fernández-López, Raquel Lucas-González, Alba Roldán-Verdú, et al.
Plos One|February 25, 2011
Upregulation of inflammatory genes and downregulation of sclerostin gene expression are key elements in the early phase of fragility fracture healingJoana Caetano-Lopes, Ana Lopes, Ana Rodrigues, et al.
Journal of Sleep Research|January 13, 2015
Sleepiness at the wheel across Europe: a survey of 19 countriesMarta Gonçalves, Roberto Amici, Raquel Lucas, et al.
Food Chemistry|April 25, 2026
Application of quinoa oil emulsions in fresh goat cheese: effects on lipid profile, technological properties and microstructureNuria Muñoz-Tebar, Raquel Lucas-González, Clara Muñoz-Bas, et al.
Plants (Basel, Switzerland)|October 17, 2020
Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat IndustryJuana Fernández-López, Manuel Viuda-Martos, María Estrella Sayas-Barberá, et al.
Alimentary Pharmacology & Therapeutics|January 24, 2019
Nonselective beta-blockers and the risk of portal vein thrombosis in patients with cirrhosis: results of a prospective longitudinal studyFilipe Nery, Sofia Correia, Carlos Macedo, et al.
Foods (Basel, Switzerland)|June 2, 2021
Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality PropertiesJohannes Delgado-Ospina, Maria Martuscelli, Carlos David Grande-Tovar, et al.
Foods (Basel, Switzerland)|November 27, 2021
Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef BurgersCarmen Botella-Martinez, Raquel Lucas-González, José M Lorenzo, et al.
Acta Reumatologica Portuguesa|January 20, 2011
Amyloidosis secondary to rheumatic diseases - 16 casesL Silva, Luzia Sampaio, Georgina Terroso, et al.
Pageof 13

Showing results (111-120 of 129) with videos related to

Sort By:
Pageof 13
Food Chemistry|December 14, 2019
Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacerJuana Fernández-López, Raquel Lucas-González, Manuel Viuda-Martos, et al.
Foods (Basel, Switzerland)|March 7, 2020
Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold StorageJuana Fernández-López, Raquel Lucas-González, Alba Roldán-Verdú, et al.
Plos One|February 25, 2011
Upregulation of inflammatory genes and downregulation of sclerostin gene expression are key elements in the early phase of fragility fracture healingJoana Caetano-Lopes, Ana Lopes, Ana Rodrigues, et al.
Journal of Sleep Research|January 13, 2015
Sleepiness at the wheel across Europe: a survey of 19 countriesMarta Gonçalves, Roberto Amici, Raquel Lucas, et al.
Food Chemistry|April 25, 2026
Application of quinoa oil emulsions in fresh goat cheese: effects on lipid profile, technological properties and microstructureNuria Muñoz-Tebar, Raquel Lucas-González, Clara Muñoz-Bas, et al.
Plants (Basel, Switzerland)|October 17, 2020
Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat IndustryJuana Fernández-López, Manuel Viuda-Martos, María Estrella Sayas-Barberá, et al.
Alimentary Pharmacology & Therapeutics|January 24, 2019
Nonselective beta-blockers and the risk of portal vein thrombosis in patients with cirrhosis: results of a prospective longitudinal studyFilipe Nery, Sofia Correia, Carlos Macedo, et al.
Foods (Basel, Switzerland)|June 2, 2021
Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality PropertiesJohannes Delgado-Ospina, Maria Martuscelli, Carlos David Grande-Tovar, et al.
Foods (Basel, Switzerland)|November 27, 2021
Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef BurgersCarmen Botella-Martinez, Raquel Lucas-González, José M Lorenzo, et al.
Acta Reumatologica Portuguesa|January 20, 2011
Amyloidosis secondary to rheumatic diseases - 16 casesL Silva, Luzia Sampaio, Georgina Terroso, et al.
Pageof 13