Zobrazeno 1 - 10
of 356
pro vyhledávání: '"Mailo, A."'
Autor:
Santamarina-García, Gorka, Amores, Gustavo, Llamazares, Diego, Hernández, Igor, Javier R. Barron, Luis, Virto, Mailo
Publikováno v:
In Food Research International July 2024 187
Autor:
Falsaperla, Raffaele, Collotta, Ausilia Desiree, Marino, Simona D., Sortino, Vincenzo, Leonardi, Roberta, Privitera, Grete Francesca, Pulvirenti, Alfredo, Suppiej, Agnese, Vecchi, Marilena, Verrotti, Alberto, Farello, Giovanni, Spalice, Alberto, Elia, Maurizio, Spitaleri, Orazio, Micale, Marco, Mailo, Janette, Ruggieri, Martino
Publikováno v:
In Seizure: European Journal of Epilepsy April 2024 117:115-125
Autor:
Santamarina-García, Gorka, Amores, Gustavo, Hernández, Igor, Morán, Lara, Barrón, Luis Javier R., Virto, Mailo
Publikováno v:
In Current Research in Food Science 2023 6
Publikováno v:
In European Journal of Medical Genetics January 2023 66(1)
Publikováno v:
Dairy, Vol 3, Iss 3, Pp 541-564 (2022)
Antibiotics have long been used for the prevention and treatment of common diseases and for prophylactic purposes in dairy animals. However, in recent decades it has become a matter of concern due to the widespread belief that there has been an abuse
Externí odkaz:
https://doaj.org/article/0718217e99934507b1b8b5e3f049fe60
Publikováno v:
In Seminars in Pediatric Neurology October 2022 43
Autor:
Mayne, Elizabeth W *, Mailo, Janette A, Pabst, Lisa, Pulcine, Elizabeth, Harrar, Dana B, Waak, Michaela, Rafay, Mubeen F, Hassanein, Sahar MA, Amlie-Lefond, Catherine, Jordan, Lori C
Publikováno v:
In Seminars in Pediatric Neurology October 2022 43
Publikováno v:
In Food Chemistry: Molecular Sciences 30 July 2022 4
Autor:
Gorka Santamarina-García, Gustavo Amores, Igor Hernández, Lara Morán, Luis Javier R. Barrón, Mailo Virto
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100425- (2023)
Cheese microbiota contributes to various biochemical processes that lead to the formation of volatile compounds and the development of flavour during ripening. Nonetheless, the role of these microorganisms in volatile aroma compounds production is li
Externí odkaz:
https://doaj.org/article/901a0a6abe4d4f91a0dd02edfb5ab199
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