Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Víctor Remiro"'
Autor:
David Castejón, José Segura, Karen Paola Cruz-Díaz, Víctor Remiro, María Encarnación Fernández-Valle, María Dolores Romero de Ávila, Palmira Villa, María Isabel Cambero
Publikováno v:
Analytica, Vol 5, Iss 2, Pp 170-186 (2024)
For the first time, High-Resolution Magic Angle Nuclear Magnetic Resonance spectroscopy (NMR-HRMAS) was applied to directly identify specific metabolites from a Spanish raw ewe’s milk and enzymatic coagulation pressed-curd cheese (Protected Geograp
Externí odkaz:
https://doaj.org/article/0059a89a97a14fcd96624c4166a48675
Autor:
M. Isabel Cambero, Gonzalo Doroteo García de Fernando, M. Dolores Romero de Ávila, Víctor Remiro, Luis Capelo, José Segura
Publikováno v:
Foods, Vol 12, Iss 12, p 2339 (2023)
The current trend in food consumption is toward convenience, i.e., fast food. The present work aims to study the potential of incorporating freeze-dried cooked chickpeas into a complex and traditional dish in Spanish gastronomy, such as Cocido, which
Externí odkaz:
https://doaj.org/article/37be5bb3e8b54336bf7b92eafa27dc1d
Autor:
Claudio Alba, David Castejón, Víctor Remiro, Juan M. Rodríguez, Odón J. Sobrino, Julián de María, Pilar Fumanal, Antonio Fumanal, M. Isabel Cambero
Publikováno v:
Animals, Vol 13, Iss 10, p 1653 (2023)
The metaphylactic use of antimicrobials in swine farms contributes to the emergence of antibiotic-resistant bacteria, which constitutes a major challenge for public health. Alternative strategies are required to eradicate their routine use. In a prev
Externí odkaz:
https://doaj.org/article/c6e95c59cdb3488a9af0cf1fb422c3d1
Autor:
Segura, M. Isabel Cambero, Gonzalo Doroteo García de Fernando, M. Dolores Romero de Ávila, Víctor Remiro, Luis Capelo, José
Publikováno v:
Foods; Volume 12; Issue 12; Pages: 2339
The current trend in food consumption is toward convenience, i.e., fast food. The present work aims to study the potential of incorporating freeze-dried cooked chickpeas into a complex and traditional dish in Spanish gastronomy, such as Cocido, which