Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Arantza García"'
Autor:
M. Martínez-García, M. Bal-Alvarado, F. Santos Guerra, R. Ares-Rico, R. Suárez-Gil, A. Rodríguez-Álvarez, A. Pérez-López, E. Casariego-Vales, Álvaro Fernández Rial, Ramón Rabuñal Rey, Ana Rodríguez Álvarez, Antía Pérez López, Rafael Golpe Gómez, Cristina Gil Mouce, Nicolás Suárez Ramírez, Carmen Almuiña Simón, María José Cereijo Quinteiro, Luis Daporta Rodríguez, Elvira Fernández Valdivieso, Andrés Vázquez Fernández, Andrea Barcia Losada, Arantza García Martínez, Amparo Portero Vázquez, Natalia Trillo Dono, Concepción Revilla Villegas, Raquel Fernández Rodríguez, Isabel García Armesto, Rocío Giadas Piñeiro, Ana Rosa Rodríguez Macía, Francisco Carballada González, Ramón Núñez Orjales, Joaquín Martin Lázaro, Luis Alfredo González Guzmán, María Mar Abad García, María Gloria Álvarez Silveiro, María Carmen Coria Abel, Javier Díaz Sánchez, María Jesús Freire Regueiro, Ana María Casanova Quiñoá, María José Dobao Feijoo, María Luisa Fernández Rodríguez, Ángela Rey Ponce, Rafael Monte Secades, María Jesús Pérez Taboada, Rafael Sánchez Fernández, Juan Pérez Peña, Manuel Pereira, Jesús Conde Freire
Publikováno v:
Revista Clinica Espanola
Revista Clínica Española
Revista Clínica Española
Aim To asses if telemedicine with telemonitoring is a clinically useful and safe tool for monitoring patients with COVID-19. Methods A prospective observational study of patients with COVID-19 diagnosed via a positive PCR test who were considered hig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3829a696eba0b2a2805def6a79998cc4
https://doi.org/10.1016/j.rce.2020.05.013
https://doi.org/10.1016/j.rce.2020.05.013
Autor:
Juan Ignacio Maté, Teresa Fernández-García, Arantza García Amezqueta, Nerea Iturmendi, Uxue Galarza Iriarte
Publikováno v:
Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
instname
instname
In dairy industry there has always been great concern about the microbial and protein quality of liquid milk protein fractions obtained by microfiltration (MF). The objectives of research were to study the impact of MF on the evolution of protein and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09e2e8a44f551caa11910329e3f73075
https://hdl.handle.net/2454/42664
https://hdl.handle.net/2454/42664
Publikováno v:
LWT. 172:114228
Microfiltration and diafiltration were conducted to obtain 3 distinct levels of liquid micellar casein concentrates from raw skim milk: 8, 10 and 11.5 g casein/100 g. All the concentrates were subjected to 300, 450 and 600 MPa for 5 min. The physicoc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d590192340088fa18dcdef7cb83240d2
https://doi.org/10.1016/j.lwt.2022.114228
https://doi.org/10.1016/j.lwt.2022.114228
Publikováno v:
Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
instname
instname
The combined effect of high pressure (HP) processing and the addition of nisin on the microbial quality of liquid micellar casein concentrates (LMCCs) at two different concentrations (7 and 10%) were investigated. Two pressure levels were applied (30
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ac62c849d827769b1cb839c14f64889
https://doi.org/10.1016/j.idairyj.2022.105361
https://doi.org/10.1016/j.idairyj.2022.105361
Publikováno v:
Food Hydrocolloids. 106:105880
The aim of this work was to evaluate the effect of high hydrostatic pressure (HHP) treatments (300 MPa, 450 MPa, and 600 MPa for a holding time of 5 min) on the physicochemical, microbiological and rheological properties of a reconstituted micellar c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6647e728114ae8c4b6031e945e8db88f
https://doi.org/10.1016/j.foodhyd.2020.105880
https://doi.org/10.1016/j.foodhyd.2020.105880