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Meat Science|August 27, 2017
Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulationT Pintado, A M Herrero, F Jiménez-Colmenero, et al.Journal of Food Science and Technology|November 1, 2017
Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork pattiesM Freire, S Cofrades, V Serrano-Casas, et al.Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|March 20, 2015
Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurtersT Pintado, A M Herrero, C Ruiz-Capillas, et al.Meat Science|April 9, 2010
Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweedF Jiménez-Colmenero, S Cofrades, I López-López, et al.Leukemia & Lymphoma|September 7, 2000
Blastoschizomyces capitatus infection in acute leukemia patientsI Pérez-Sanchez, J Anguita, P Martín-Rabadan, et al.Leukemia & Lymphoma|April 12, 2003
Sideroblastic anaemia with reactive thrombocytosis versus myelodysplastic/myeloproliferative diseaseI Pérez Sánchez, A Pérez Corrala, J Menarguez Palanca, et al.Haematologica|November 27, 1998
B-lymphoproliferative disorders in patients with hepatitis C virus infectionI Pérez Sánchez, J Rivera Redondo, A García Monforte, et al.Leukemia & Lymphoma|June 30, 2004
Chronic clonal proliferative disease of gamma-delta (gammadelta) T-cells in a patient with rheumatoid arthritis and neutropenia: lack of the morphology and the immunophenotype of large granular lymphocytesI Pérez Sánchez, J López Longo, A Escudero Soto, et al.Pageof 2