Zobrazeno 1 - 10
of 47
pro vyhledávání: '"M. T. Mora"'
Publikováno v:
Revista de Metalurgia, Vol 44, Iss 3, Pp 216-221 (2008)
Dos aleaciones, Fe80Nb10B10 (A) y Fe70Ni14Zr6B10 (B), han sido producidas por aleado mecánico. Mediante difracción de rayos X se ha detectado la formación de nanocristales (7-8 nm a las 80 h de aleado). Tras molturar 80 h, las curvas calorimétric
Externí odkaz:
https://doaj.org/article/d2eab0f64004406f90583c152f3f9bb9
Autor:
M. D. Canales-Siguero, C. García-Muñoz, J. M. Caro-Teller, S. Piris-Borregas, S. Martín-Aragón, J. M. Ferrari-Piquero, M. T. Moral-Pumarega, C. R. Pallás-Alonso
Publikováno v:
Frontiers in Pediatrics, Vol 12 (2024)
PurposeTo compare the frequency of electronic prescription errors when the prescription was validated by the clinical pharmacist vs. when it was not.MethodsThis prospective randomised controlled study was conducted in three phases. A randomised phase
Externí odkaz:
https://doaj.org/article/3a1cc78ac71448e98c7c4dcdee09f4dc
Autor:
M. T. Mora-Ventura, José Juan Rodríguez-Jerez, Artur X. Roig-Sagués, E. I. Lopez-Sabater, Manuela Hernádez-Herrero
Publikováno v:
ResearcherID
Universitat Autònoma de Barcelona
Universitat Autònoma de Barcelona
Histamine production was studied during controlled tunafish decomposition at 0, 8, and 20°C. The influence of the location of the anatomic section on the amount of histamine formed and the incidence of histidine decarboxylating bacteria were also co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e34afb06755d97c6f2c5b004c40e408
https://pubmed.ncbi.nlm.nih.gov/31159002
https://pubmed.ncbi.nlm.nih.gov/31159002
Autor:
M.M. Hernández-Herrero, E. I. Lopez-Sabater, José Juan Rodríguez-Jerez, Artur X. Roig-Sagués, M. T. Mora-Ventura
Publikováno v:
ResearcherID
Universitat Autònoma de Barcelona
Scopus-Elsevier
Universitat Autònoma de Barcelona
Scopus-Elsevier
Twenty samples of raw sausages (before the ripening process) and 10 of ripened sausages of two different sizes of salchichon , one of the most-consumed ripened meat products in Spain, were microbiologically analyzed. Histidine decarboxylase activity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d117441b71fe05f51ba6812c0b444784
https://pubmed.ncbi.nlm.nih.gov/31159059
https://pubmed.ncbi.nlm.nih.gov/31159059
Publikováno v:
Universitat Autònoma de Barcelona
We have studied the histidine decarboxylase activity in 118 strains of bacteria isolated from commercial samples of Spanish semi-preserved anchovies. The lysine and ornithine qualitative decarboxylase activity was also studied. The microorganism that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b81eab71a861e7991326d7c8d8aac85
https://pubmed.ncbi.nlm.nih.gov/31121803
https://pubmed.ncbi.nlm.nih.gov/31121803
Autor:
C Gallardo Chaparro, F J Ruiz Escolano, F González Carmelo, Fernando Fernández Girón, E Rodríguez Gómez, I. Gonzalez Gómez, S. Cruz muñoz, M T Mora Mora, J M Saavedra Martín
Publikováno v:
Peritoneal Dialysis International: Journal of the International Society for Peritoneal Dialysis. 37:483-484
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::caff88b4e27eddf5c93209a1c6973496
https://doi.org/10.3747/pdi.2016.00286
https://doi.org/10.3747/pdi.2016.00286
Publikováno v:
CyTA - Journal of Food. 9:271-277
The relationship between the time-to-detection (TTD) and the generation time (GT) of Escherichia coli was studied under different pH values (4.5, 5.5, 6.5, and 7.4) and temperatures (30°C, 35°C, 37°C or 42°C). An adequate linear relationship was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4924b05835be5eab12f7a26aa29b1fa
https://doi.org/10.1080/19476337.2011.596286
https://doi.org/10.1080/19476337.2011.596286
Publikováno v:
Food Control. 21:1550-1555
Between February 1996 and January 2000, parasitological examination of Scomber scombrus ( n = 447), Trachurus trachurus ( n = 175), Sardina pilchardus ( n = 160) and Engraulis encrasicolus ( n = 153) from the fishing-ground of Tarragona (NE Spain) we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a06c536420c55d2313b295ddc56f2922
https://doi.org/10.1016/j.foodcont.2010.03.019
https://doi.org/10.1016/j.foodcont.2010.03.019
Publikováno v:
International Dairy Journal. 16:474-481
The survival parameters of Escherichia coli O157:H7 during milk fermentation (carried out by the LIM or “longer incubation method” at 30 °C, or by the SIM or “short incubation method” at 43 °C) and storage of home-made yoghurt at refrigerat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a683a0c66a660cf81ffcd5d37b7ffafd
https://doi.org/10.1016/j.idairyj.2005.06.002
https://doi.org/10.1016/j.idairyj.2005.06.002
Publikováno v:
Materials Science Forum. :1927-1932
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d30f281447ba34de2edbcc21c2498f7e
https://doi.org/10.4028/www.scientific.net/msf.426-432.1927
https://doi.org/10.4028/www.scientific.net/msf.426-432.1927