Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Yolanda Millán Ruiz"'
Autor:
Daniel Aguilar-García, J. Andrés Fernández-Sarmiento, María del Mar Granados Machuca, Juan Morgaz Rodríguez, Pilar Muñoz Rascón, Rocío Navarrete Calvo, Yolanda Millán Ruiz, José María Carrillo Poveda, Juan Muñoz Castañeda, Ramón Cugat Bertomeu, Juan Manuel Domínguez Pérez
Publikováno v:
BMC Veterinary Research, Vol 18, Iss 1, Pp 1-12 (2022)
Abstract The purpose of this study was to perform a histological and biochemical evaluation of the influence of plasma rich in growth factors (PRGF) on muscle regeneration process after a surgically induced grade II muscle laceration. A randomized, s
Externí odkaz:
https://doaj.org/article/7971d169e28443ba9aeada165d495a07
Autor:
Ángeles Alonso-Moraga, Silvia Guil-Luna, Jaouad Anter, Juana Martín de las Mulas, Yolanda Millán-Ruiz, Zahira Fernández-Bedmar
Publikováno v:
Molecular Carcinogenesis. 56:1653-1662
Hepatocellular carcinoma (HCC) is a neoplasia representing the fifth most common malignancy worldwide and the third cause of death from cancer. Diets with high content in fruits and vegetables are widely recommended for their health-promoting propert
Autor:
Paolo Buracco, Juana Martín de las Mulas, Selina Iussich, Ilaria Biasato, Nobuo Saeki, Emanuela Maria Morello, Raffaella De Maria, Yolanda Millán Ruiz, Cecilia Gola, Marina Martano, Francesca Gattino, L. Maniscalco
Publikováno v:
The Veterinary record. 183(7)
Canine mammary tumours (CMTs) are one of the most common malignancies in bitches. Platelet-derived growth factor receptor (PDGFR) α and β, vascular endothelial growth factor receptor-2 (VEGFR-2) and CD117 are tyrosine kinase receptors involved in s
Publikováno v:
Lab Animal. 43:87-90
Autor:
Zahira Fernández-Bedmar, Pilar Delgado de la Torre, Ángeles Alonso-Moraga, María Dolores Luque de Castro, Marina Sánchez-Frías, Silvia Guil-Luna, Yolanda Millán-Ruiz, Jaouad Anter
Publikováno v:
Molecular Nutrition & Food Research. 63:1800864
Scope Wine has shown anticarcinogenic benefits in hepatocarcinoma and polyphenols seem to be responsible for these effects. Wine lees are the sediments produced during fermentation and they endow wine with organoleptic and physicochemical properties.