Total nucleated cells from bone marrow as an adjuvant treatment in a patient with third-degree burn

Autor: Samantha P. Peña-Lozano, Sandra A. Sánchez-García, Ileana Y. Velasco-Ruiz, Antonio I. Valencia-Alcocer, Jorge T. Palacios-Zertuche, Consuelo Mancías-Guerra

Publikováno v: Burns Open, Vol 5, Iss 4, Pp 6-9 (2021)

Introduction: Third-degree burns are known to affect the epidermis, dermis, hypodermis and adjacent structures, causing damage to the dermal matrix. To date, the gold standard treatment is autologous skin grafting. However, its effectiveness is limit

Externí odkaz: https://doaj.org/article/ff7ae432bd4c4b4e9a8faaa84f94773c

Guía de campo pre-congreso, 17-18 de Octubre de 2019: Ediacárico, Paleozoico Inferior y panorámicas en el Geoparque de la UNESCO Villuercas-Ibores-Jara

Autor: S. Jensen, J. J. Álvaro, T. Palacios

Publikováno v: Estudios Geologicos, Vol 75, Iss 2, Pp e120-e120 (2019)

Se describen y figuran aquí varias unidades estratigráficas características del tránsito Ediacárico-Cámbrico entre Guadalupe y Castañar de Ibor, al norte del Geoparque de Villuercas-Ibores-Jara (Cáceres). Se detallan los afloramientos (i) de

Externí odkaz: https://doaj.org/article/c975790bfbf54d0a938df2df69dc3879

APPLICATION OF DIFFERENT METHODOLOGIES IN LENTIL (Lens culinaris MEDIK) BREEDING

Autor: Enrique Cointry, Federico Cazzola, M.F. Guindón, Carolina Bermejo, T. Palacios, M. A. Espósito, Ileana Gatti, F. Maglia

Publikováno v: BAG. Journal of Basic and Applied Genetics, Vol 32, Iss 2, Pp 32-39 (2021)

Lentil (Lens culinaris Medik.) is a self-pollinating diploid (2n=2x=14) species belonging to the Fabaceae family. It is one of the oldest crops known, with 8,000 to 9,000 years of history and it is among the earliest domesticates from the Near East F

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71e63a8483829bce43c1f7f7b64f9b5b
https://sag.org.ar/jbag/wp-content/uploads/2021/04/2021_BAG_VXXXII_Issue2_ART4_130421.pdf

Statistical Modelization of the Descriptor 'Minerality' Based on the Sensory Properties and Chemical Composition of Wine

Autor: Elvira Zaldívar Santamaría, David Molina Dagá, Antonio T. Palacios García

Publikováno v: Beverages, Vol 5, Iss 4, p 66 (2019)

When speaking of “minerality” in wines, it is common to find descriptive terms in the vocabulary of wine tasters such as flint, match smoke, kerosene, rubber eraser, slate, granite, limestone, earthy, tar, charcoal, graphite, rock dust, wet stone

Externí odkaz: https://doaj.org/article/fc60f3e467054b0a92030ec33f4f6348

Magnetic Resonance Imaging, texture analysis and regression techniques to non-destructively predict the quality characteristics of meat pieces

Autor: T. Palacios-Pérez, Mar Ávila, Daniel Caballero, M.L. Durán, Teresa Antequera, E. Cernadas, Manuel Fernández-Delgado

Publikováno v: Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
instname
Minerva: Repositorio Institucional de la Universidad de Santiago de Compostela
Universidad de Santiago de Compostela (USC)

The quality of meat products is traditionally assessed by chemical or sensorial analysis, which are time consuming, need specialized technicians and destroy the products. The development of new technologies to monitor meat pieces using non-destructiv

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b5fd262355a55a301d6f23f6fb80e46
https://doi.org/10.1016/j.engappai.2019.03.026