Zobrazeno 1 - 10
of 2 388
pro vyhledávání: '"J, Román"'
Autor:
Jiao Wang, Ao Zhang, Yaao Zhou, Wenqing Zhang, Kai Liang, Juan-J. Román-Camacho, Jingli Zhou, Jia Song, Yu Zheng, Min Wang
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101918- (2024)
The aroma-active compounds (AACs) of traditional vinegars are formed through complexed pathways. Moreover, their source is not clear yet. The composition of AACs throughout the entire process of Shanxi aged vinegar (SAV) production from the raw mater
Externí odkaz:
https://doaj.org/article/3f8d17d531614046a4073c9527ad0906
Autor:
C. Benlloch López, R. Sivera Mascaró, R. Vílchez, J. Jiménez Jiménez, I. Azorín, M. Martí, M. Frasquet Carrera, H. Argente Estrich, J. Román Alcañiz, N. Muelas Gómez, J. Vázquez López, T. Sevilla Mantecón, J. Vílchez Padilla
Publikováno v:
Neurology Perspectives, Vol 4, Iss , Pp 70- (2024)
Externí odkaz:
https://doaj.org/article/a9a5a88fb1c34df080c0f9b585aa0bf9
Autor:
C. Benlloch López, L. Moreno Navarro, T. Gómez López, A. Quesada Simó, H. Benetó Andrés, M. Boscá Blasco, J. Membrilla López, H. Coquillat Mora, R. Camilo, M. Carceler, M. Rico Saiz, R. Sánchez, J. Román Alcañiz, T. Sevilla Mantecón, L. Bataller Alberola, D. Gorriz Romero, R. Sivera Mascaró
Publikováno v:
Neurology Perspectives, Vol 4, Iss , Pp 111- (2024)
Externí odkaz:
https://doaj.org/article/f79ce61a4d3446bfb7ca835744b7b846
Autor:
C. Benlloch López, D. Tarruella Hernández, J. Román Alcañiz, L. Morales Caba, G. Fortea Cabo, J. Tembl Ferrairo, I. Escudero Martínez
Publikováno v:
Neurology Perspectives, Vol 4, Iss , Pp 183- (2024)
Externí odkaz:
https://doaj.org/article/afeb7e7b05cc4ffeb249bea5b89d3d12
Publikováno v:
Neurology Perspectives, Vol 4, Iss , Pp 230- (2024)
Externí odkaz:
https://doaj.org/article/d63749c9fa6f43baa56c62ed7f694bae
Autor:
J. Román Rueda, M. Salgado Irazábal, A. Luque Ambrosiani, L. Fernández Espigares, C. Villar Rodríguez, P. Franco Perejón, A. Fernández Panadero, F. Gómez Fernández
Publikováno v:
Neurology Perspectives, Vol 4, Iss , Pp 302- (2024)
Externí odkaz:
https://doaj.org/article/140d34419b704d1ba376c417f9603ba5
Autor:
N. Boó Gustems, J.D. Molano Castro, L. López-Capdevila, M.C. Castro Álvarez, E.A. Muñoz Ruano, A. Domínguez Sevilla, J. Román Verdasco, A. Santamaria Fumas, J.M. Sales Pérez, A.K. Sanchez Hukiyama
Publikováno v:
Revista Española de Cirugía Ortopédica y Traumatología, Vol 68, Iss 3, Pp 247-252 (2024)
Resumen: Antecedentes: La medición del resultado posterior a la cirugía, típicamente se basa en resultados radiológicos postoperatorios y escalas clínico/funcionales; sin embargo, en la actualidad hay un creciente interés por considerar al grad
Externí odkaz:
https://doaj.org/article/e89d0a1e9df74117a76d6d0c25703393
Autor:
N. Boó Gustems, J.D. Molano Castro, L. López-Capdevila, M.C. Castro Álvarez, E.A. Muñoz Ruano, A. Domínguez Sevilla, J. Román Verdasco, A. Santamaria Fumas, J.M. Sales Pérez, A.K. Sanchez Hukiyama
Publikováno v:
Revista Española de Cirugía Ortopédica y Traumatología, Vol 68, Iss 3, Pp T247-T252 (2024)
Background: Postoperative outcome measurement typically relies on postoperative radiological results and clinical–functional scales; however, there is a growing interest in considering patient satisfaction (including subjective aspects) as part of
Externí odkaz:
https://doaj.org/article/2f466b9490ad496cab2fdb9911dc16a1
Environmentally safe preservation and stabilization of natural rubber latex in an acidic environment
Publikováno v:
SPE Polymers, Vol 4, Iss 3, Pp 93-104 (2023)
Abstract Natural rubber is an indispensable raw material that supplies about half of the world's rubber consumption. The latex that is extracted from the trees is composed of polyisoprene rubber, proteins, sugars, amino acids, lipids, and minerals. W
Externí odkaz:
https://doaj.org/article/425a10a95ca34e98a063c9c27c49cde1
Autor:
Juan J. Román-Camacho, Juan C. Mauricio, Irene Sánchez-León, Inés M. Santos-Dueñas, Carlos A. Fuentes-Almagro, Francisco Amil-Ruiz, Teresa García-Martínez, Isidoro García-García
Publikováno v:
Molecules, Vol 29, Iss 11, p 2548 (2024)
Acetic acid bacteria (AAB) and other members of the complex microbiotas, whose activity is essential for vinegar production, display biodiversity and richness that is difficult to study in depth due to their highly selective culture conditions. In re
Externí odkaz:
https://doaj.org/article/03e53966eba043c7976c44e1184b159e