Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Cristina Mariscal"'
Publikováno v:
BioMedical Engineering OnLine, Vol 23, Iss 1, Pp 1-17 (2024)
Abstract Introduction The probability density function (PDF) of the surface electromyogram (sEMG) depends on contraction force. This dependence, however, has so far been investigated by having the subject generate force at a few fixed percentages of
Externí odkaz:
https://doaj.org/article/e19e092ac8774b2c9baf18b2ece8e5b0
Publikováno v:
IEEE Transactions on Neural Systems and Rehabilitation Engineering, Vol 32, Pp 3240-3250 (2024)
EMG filling curve characterizes the EMG filling process and EMG probability density function (PDF) shape change for the entire force range of a muscle. We aim to understand the relation between the physiological and recording variables, and the resul
Externí odkaz:
https://doaj.org/article/9ffaf32b8b284700bb00770a0312f29e
Publikováno v:
Frontiers in Physiology, Vol 14 (2024)
Introduction: It has been shown that, for male subjects, the sEMG activity at low contraction forces is normally “pulsatile”, i.e., formed by a few large-amplitude MUPs, coming from the most superficial motor units. The subcutaneous layer thickne
Externí odkaz:
https://doaj.org/article/861aec10d257469b808e186932edc0e6
Autor:
Javier Navallas, Adrian Eciolaza, Cristina Mariscal, Armando Malanda, Javier Rodriguez-Falces
Publikováno v:
IEEE Transactions on Neural Systems and Rehabilitation Engineering, Vol 31, Pp 1188-1198 (2023)
An analytical derivation of the EMG signal’s amplitude probability density function (EMG PDF) is presented and used to study how an EMG signal builds-up, or fills, as the degree of muscle contraction increases. The EMG PDF is found to change from a
Externí odkaz:
https://doaj.org/article/27b43071f73944d48e79cbfb4749baf7
Publikováno v:
European Food Research and Technology. 225:359-365
The use of two concentrations of common salt (0.6 and 1.2%) as coadjuvant for the physical extraction of olive oil has been tested at a laboratory scale and compared with those tests which did not use a coadjuvant or used talc, the only coadjuvant th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bddd84ace5eaf2df5bcf2c3a6ae2113e
https://doi.org/10.1007/s00217-006-0423-9
https://doi.org/10.1007/s00217-006-0423-9
Publikováno v:
Journal of the Science of Food and Agriculture. 85:1914-1924
This study demonstrates that improvements in animal line selection by breeding enterprises exert a strong effect on carcass traits, meat quality and sensory characteristics of Serrano dry-cured ham. A total of 461 pigs from the offspring of a Duroc (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d7ae45a04c6a6df1b85b2656169192c
https://doi.org/10.1002/jsfa.2197
https://doi.org/10.1002/jsfa.2197
Autor:
Antonia García Ruiz, María Dolores Cabezudo Ibáñez, Cristina Mariscal Contreras, Almudena Soriano Perez
Publikováno v:
European Food Research and Technology. 216:193-198
Denaturing polyacrylamide gel electrophoresis (SDS-PAGE) was used to separate and identify the proteins soluble in low ionic strength buffer that were extracted from Semimembranosus and Biceps femoris muscles from raw hams and after curing for 11 mon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aaae063ebc67fa316e33af7cbd4ee33c
https://doi.org/10.1007/s00217-002-0633-8
https://doi.org/10.1007/s00217-002-0633-8
Publikováno v:
European Food Research & Technology; Jul2007, Vol. 225 Issue 3/4, p359-365, 7p
Publikováno v:
European Food Research & Technology; Mar2003, Vol. 216 Issue 3, p193-198, 6p