Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Patricia Raya"'
Autor:
Joaquim Radua, Dan Sánchez-Berenguer, Patricia Raya-Márquez, Zoran Stojanovic, Ignasi Garcia-Olivé, Agnes Hernández-Biette, Silvia Fernandez Serrano, Carlos Martínez-Rivera, Juan Ruiz Manzano
Publikováno v:
Medicina Clínica. 150:257-261
Resumen Introduccion La relacion entre los factores ambientales y las exacerbaciones de enfermedades respiratorias ha sido ampliamente estudiada. No obstante, no existen estudios que analicen la relacion entre la contaminacion ambiental y las agudiza
Autor:
Raquel López-Martos, José Sanz-Santos, Carmen Centeno, Patricia Raya, Mohamed Torky, Jose Luis Mate, Pere Serra, Ignasi Garcia-Olivé, Juan Ruiz-Manzano, Felipe Andreo, Pedro Castro
Publikováno v:
Interventional Pulmonology.
Transbronchial lung cryobiopsy (TBCB) is an effective technique to obtain tissue samples for pathological examination. However, TBCB in middle third lung lesions was presumed to be associated with significant hemorrhage. Objectives: To evaluate safet
Autor:
Ignasi Garcia-Olivé, Joaquim Radua, Dan Sánchez-Berenguer, Agnes Hernández-Biette, Patricia Raya-Márquez, Zoran Stojanovic, Carlos Martínez-Rivera, Silvia Fernandez Serrano, Juan Ruiz Manzano
Publikováno v:
Medicina clinica. 150(7)
The relationship between environmental factors and the exacerbation of respiratory diseases has been widely studied. However, there are no studies examining the relationship between these factors and bronchiectasis exacerbations. Our objective was to
Autor:
Patricia, Raya
Publikováno v:
The Journal of psychohistory. 41(3)
Autor:
Melissa Rodríguez-España, Claudia Yuritzi Figueroa-Hernández, Juan de Dios Figueroa-Cárdenas, Patricia Rayas-Duarte, Zorba Josué Hernández-Estrada
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 807-812 (2022)
Sorghum (Sorghum bicolor) is a nutritional grain considered an important source of micro- and macro-nutrients. Also, the flour obtained from sorghum is considered a suitable substitute for wheat flour for celiac disease patients due it is gluten-free
Externí odkaz:
https://doaj.org/article/151f282f95584223afbbba7dd8395df1
Publikováno v:
Foods, Vol 12, Iss 18, p 3421 (2023)
Okara, an unassuming residue, is emerging as a notable reservoir of essential nutrients, encompassing an abundant supply of protein, dietary fiber, and potent antioxidant components. Hence, the incorporation of okara as an ingredient in the productio
Externí odkaz:
https://doaj.org/article/131d5efb379646da989eec65450b67f6
Autor:
M. Gil Moreno, Enric Carcereny, Teresa Moran, V. Margeli, Felipe Andreo, M. Hardy Werbin, L. Vila, Anna Estival, Carlos Centeno, Patricia Raya, C. Tudela, José-Luis Mate, Iris Teruel, Gloria Echeverría de Pérez
Publikováno v:
European Journal of Cancer. 51:S636
Autor:
Natali Hernández-Parada, Oscar González-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Claudia Yuritzi Figueroa-Hernández, Juan de Dios Figueroa-Cárdenas, Patricia Rayas-Duarte, María Cruz Figueroa-Espinoza
Publikováno v:
Microorganisms, Vol 11, Iss 1, p 109 (2022)
The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough f
Externí odkaz:
https://doaj.org/article/799767ff5c9249f6acb9d215bdd6b05d
Autor:
Hugo Gabriel Gutiérrez-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Olaya Pirene Castellanos-Onorio, Rodrigo Alonso-Villegas, Patricia Rayas-Duarte, Cynthia Cano-Sarmiento, Claudia Yuritzi Figueroa-Hernández, Oscar González-Rios
Publikováno v:
Fermentation, Vol 8, Iss 7, p 331 (2022)
During the fermentation of cocoa beans, the yeasts produce volatile organic compounds (VOCs). Through reactions associated with amino acid metabolism, yeasts generate important aroma precursors as acetate esters and fatty acid ethyl esters are essent
Externí odkaz:
https://doaj.org/article/6394717e559a477bad9e8729d92194b0
Autor:
Alexis Rojas-González, Claudia Yuritzi Figueroa-Hernández, Oscar González-Rios, Mirna Leonor Suárez-Quiroz, Rosa María González-Amaro, Zorba Josué Hernández-Estrada, Patricia Rayas-Duarte
Publikováno v:
Molecules, Vol 27, Iss 11, p 3400 (2022)
The demand of foods with high antioxidant capacity have increased and research on these foods continues to grow. This review is focused on chlorogenic acids (CGAs) from green coffee, which is the most abundant source. The main CGA in coffee is 5-O-ca
Externí odkaz:
https://doaj.org/article/e7187a4507b6411f89e12b91e044a0b7