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Mayo Clinic Proceedings|June 1, 1976
Ultrastructure of platelet aggregation in refractory anemia and myelomonocytic leukemia. I. Ultrastructure of aggregation in normal controls and general defects in refractory anemia and myelomonocytic leukemiaT Pintado, J E MaldonadoMayo Clinic Proceedings|July 1, 1976
Ultrastructure of platelet aggregation in refractory anemia and myelomonocytic leukemia. II. Individual platelet abnormalities: thrombasthenia-like platelets, surface defects, and dissociation phenomenaT Pintado, J E MaldonadoAnnals of Hematology|July 28, 1999
Use of cyclophosphamide in the treatment of thrombotic thrombocytopenic purpura complicating systemic lupus erythematosus: report of two casesI Pérez-Sánchez, J Anguita, T PintadoBlood|October 1, 1975
Treatment of life-threatening hemorrhage due to acquired factor VIII inhibitorT Pintado, H F Taswell, E J BowieMeat Science|January 9, 2016
Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredientT Pintado, A M Herrero, F Jiménez-Colmenero, et al.Journal of Food Science and Technology|January 25, 2017
Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applicationsT Pintado, A M Herrero, F Jiménez-Colmenero, et al.Food Chemistry|May 9, 2015
Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterizationT Pintado, C Ruiz-Capillas, F Jiménez-Colmenero, et al.Cancer|February 1, 1985
Clinical correlations of the 3q21;q26 cytogenetic anomaly. A leukemic or myelodysplastic syndrome with preserved or increased platelet production and lack of response to cytotoxic drug therapyT Pintado, M T Ferro, C San Román, et al.Food Chemistry|December 17, 2016
Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurtersA M Herrero, C Ruiz-Capillas, T Pintado, et al.Journal of Agricultural and Food Chemistry|November 9, 2011
Infrared study of structural characteristics of Frankfurters formulated with olive oil-in-water emulsions stabilized with casein as pork backfat replacerP Carmona, C Ruiz-Capillas, F Jiménez-Colmenero, et al.Pageof 2