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Results: 1-25 | 26-42
Results: 1-25/42
SIMULTANEOUS ADDITION OF PALATASE-M AND PROTEASE-P TO A DRY FERMENTEDSAUSAGE (CHORIZO-DE-PAMPLONA) ELABORATION - EFFECT OVER PEPTIDIC AND LIPID FRACTIONS
Authors: ANSORENA D ZAPELENA MJ ASTIASARAN I BELLO J
Citation: D. Ansorena et al., SIMULTANEOUS ADDITION OF PALATASE-M AND PROTEASE-P TO A DRY FERMENTEDSAUSAGE (CHORIZO-DE-PAMPLONA) ELABORATION - EFFECT OVER PEPTIDIC AND LIPID FRACTIONS, Meat science, 50(1), 1998, pp. 37-44
DRY FERMENTED SAUSAGES MANUFACTURED WITH DIFFERENT AMOUNTS OF COMMERCIAL PROTEINASES - EVOLUTION OF TOTAL FREE ALPHA-NH2-N GROUPS AND SENSORY EVALUATION OF THE TEXTURE
Authors: ZAPELENA MJ ANSORENA D ZALACAIN I ASTIASARAN I BELLO J
Citation: Mj. Zapelena et al., DRY FERMENTED SAUSAGES MANUFACTURED WITH DIFFERENT AMOUNTS OF COMMERCIAL PROTEINASES - EVOLUTION OF TOTAL FREE ALPHA-NH2-N GROUPS AND SENSORY EVALUATION OF THE TEXTURE, Meat science, 49(2), 1998, pp. 213-221
A METHOD FOR IDENTIFICATION OF FROZEN MEAT USED FOR PRODUCTION OF COOKED HAM
Authors: DEPENA MP CID MC BELLO J
Citation: Mp. Depena et al., A METHOD FOR IDENTIFICATION OF FROZEN MEAT USED FOR PRODUCTION OF COOKED HAM, Meat science, 48(3-4), 1998, pp. 257-264
PREVENTION OF A FIRST STROKE BY TRANSFUSIONS IN CHILDREN WITH SICKLE,CELL ANEMIA AND ABNORMAL RESULTS ON TRANSCRANIAL DOPPLER ULTRASONOGRAPHY
Authors: ADAMS RJ MCKIE VC HSU L FILES B VICHINSKY E PEGELOW C ABBOUD M GALLAGHER D KUTLAR A NICHOLS FT BONDS DR BRAMBILLA D WOODS G OLIVIERI N DRISCOLL C MILLER S WANG W HURLETT A SCHER C BERMAN B CARL E JONES AM ROACH ES WRIGHT E ZIMMERMAN RA WACLAWIW M PEARSON H POWARS D YOUNKIN D ELGAMMAL T SEIBERT J MOYE L ESPELAND M MURRAY R MCKINLEY R MCKINLEY S HAGNER S WEINER S ESTOW S YELLE M BROCK K CARTER E CHIARUCCI K DEBARR M FERON P HARRIS S HOEY L JACQUES K KUISEL L LEWIS N LINDSEY R MARTIN B MCMEECHAN C MURACCA M REY K ROATH G HACKNEYSTEPHENS E SUMTER L TALBOT A TAPLIN G WHITTLE C WOODS P HARBIN J HOLLEY L JACKSON B KUTLAR F MILLER B ODO N SAHM M SCHWEITZER J WINSTEAD A SWIFT T ALLEN F ALLEN K BEASLEY M EJANTKAR A HOUSTON E HUNTER D LUDEN J OTTENLIPS J TROCIO S HERNANDEZ C MCKIE K MCMORROWTOUHY AM PERRY R BELLO J LUBAN N MOSER F CAPLAN L DEWITT D RIELA A BABYN P CURE J DAVIS P FIQUEROA R GAENSLER E HOTSON W KODROFF M LANGSTON J LEWIN J RHO T SEIDEL G SUTTON C VEZINA G WHITMAN M ALMATEEN M BARFIELD J CARAGAN A CURLESS R FACCHINI S FLEMMING F HOLDEN K MACGREGOR D MURPHY J PACKER R PARK Y ROSE A SUTTON C WIZNITZER M
Citation: Rj. Adams et al., PREVENTION OF A FIRST STROKE BY TRANSFUSIONS IN CHILDREN WITH SICKLE,CELL ANEMIA AND ABNORMAL RESULTS ON TRANSCRANIAL DOPPLER ULTRASONOGRAPHY, The New England journal of medicine, 339(1), 1998, pp. 5-11
ADDITION OF PALATASE-M (LIPASE FROM RHIZOMUCOR-MIEHEI) TO DRY FERMENTED SAUSAGES - EFFECT OVER LIPOLYSIS AND STUDY OF THE FURTHER OXIDATIONPROCESS BY GC-MS
Authors: ANSORENA D ZAPELENA MJ ASTIASARAN I BELLO J
Citation: D. Ansorena et al., ADDITION OF PALATASE-M (LIPASE FROM RHIZOMUCOR-MIEHEI) TO DRY FERMENTED SAUSAGES - EFFECT OVER LIPOLYSIS AND STUDY OF THE FURTHER OXIDATIONPROCESS BY GC-MS, Journal of agricultural and food chemistry, 46(8), 1998, pp. 3244-3248
DEEP-FAT FRYING MODIFIES HIGH-FAT FISH LIPID FRACTION
Authors: CANDELA M ASTIASARAN I BELLO J
Citation: M. Candela et al., DEEP-FAT FRYING MODIFIES HIGH-FAT FISH LIPID FRACTION, Journal of agricultural and food chemistry, 46(7), 1998, pp. 2793-2796
A MIXTURE OF POTASSIUM, MAGNESIUM, AND CALCIUM CHLORIDES AS A PARTIALREPLACEMENT OF SODIUM-CHLORIDE IN DRY FERMENTED SAUSAGES
Authors: GIMENO O ASTIASARAN I BELLO J
Citation: O. Gimeno et al., A MIXTURE OF POTASSIUM, MAGNESIUM, AND CALCIUM CHLORIDES AS A PARTIALREPLACEMENT OF SODIUM-CHLORIDE IN DRY FERMENTED SAUSAGES, Journal of agricultural and food chemistry, 46(10), 1998, pp. 4372-4375
COLOR EVALUATION OF CHORIZO DE PAMPLONA, A SPANISH DRY FERMENTED SAUSAGE - COMPARISON BETWEEN THE CIE L-ASTERISK-A-ASTERISK-B-ASTERISK AND THE HUNTER LAB SYSTEMS WITH ILLUMINANTS D65 AND ILLUMINANT-C
Authors: ANSORENA D DEPENA MP ASTIASARAN I BELLO J
Citation: D. Ansorena et al., COLOR EVALUATION OF CHORIZO DE PAMPLONA, A SPANISH DRY FERMENTED SAUSAGE - COMPARISON BETWEEN THE CIE L-ASTERISK-A-ASTERISK-B-ASTERISK AND THE HUNTER LAB SYSTEMS WITH ILLUMINANTS D65 AND ILLUMINANT-C, Meat science, 46(4), 1997, pp. 313-318
DRY FERMENTED SAUSAGES ELABORATED WITH LACTOBACILLUS-PLANTARUM STAPHYLOCOCCUS-CARNOSUS .2. EFFECT OF PARTIAL REPLACEMENT OF NACL WITH KCL ON THE PROTEOLYTIC AND INSOLUBILIZATION PROCESSES
Authors: IBANEZ C QUINTANILLA L CID C ASTIASARAN I BELLO J
Citation: C. Ibanez et al., DRY FERMENTED SAUSAGES ELABORATED WITH LACTOBACILLUS-PLANTARUM STAPHYLOCOCCUS-CARNOSUS .2. EFFECT OF PARTIAL REPLACEMENT OF NACL WITH KCL ON THE PROTEOLYTIC AND INSOLUBILIZATION PROCESSES, Meat science, 46(3), 1997, pp. 277-284
USE OF LIPASE FROM RHIZOMUCOR-MIEHEI IN DRY FERMENTED SAUSAGES ELABORATION - MICROBIAL, CHEMICAL AND SENSORY ANALYSIS
Authors: ZALACAIN I ZAPELENA MJ DEPENA MP ASTIASARAN I BELLO J
Citation: I. Zalacain et al., USE OF LIPASE FROM RHIZOMUCOR-MIEHEI IN DRY FERMENTED SAUSAGES ELABORATION - MICROBIAL, CHEMICAL AND SENSORY ANALYSIS, Meat science, 45(1), 1997, pp. 99-105
DEVELOPMENT OF MATHEMATICAL-MODEL TO DESCRIBE THE ACIDIFICATION OCCURRING DURING THE RIPENING OF DRY FERMENTED SAUSAGE
Authors: BELLO J SANCHEZFUERTES MA
Citation: J. Bello et Ma. Sanchezfuertes, DEVELOPMENT OF MATHEMATICAL-MODEL TO DESCRIBE THE ACIDIFICATION OCCURRING DURING THE RIPENING OF DRY FERMENTED SAUSAGE, Food chemistry, 59(1), 1997, pp. 101-105
EFFECTS OF FRYING AND WARMHOLDING ON FATTY-ACIDS AND CHOLESTEROL OF SOLE (SOLEA-SOLEA), CODFISH (GADUS-MORRHUA) AND HAKE (MERLUCCIUS-MERLUCCIUS)
Authors: CANDELA M ASTIASARAN I BELLO J
Citation: M. Candela et al., EFFECTS OF FRYING AND WARMHOLDING ON FATTY-ACIDS AND CHOLESTEROL OF SOLE (SOLEA-SOLEA), CODFISH (GADUS-MORRHUA) AND HAKE (MERLUCCIUS-MERLUCCIUS), Food chemistry, 58(3), 1997, pp. 227-231
NITRATE AND NITRITE LEVELS IN FRESH AND FROZEN BROCCOLI - EFFECT OF FREEZING AND COOKING
Authors: HUARTEMENDICOA JC ASTIASARAN I BELLO J
Citation: Jc. Huartemendicoa et al., NITRATE AND NITRITE LEVELS IN FRESH AND FROZEN BROCCOLI - EFFECT OF FREEZING AND COOKING, Food chemistry, 58(1-2), 1997, pp. 39-42
INTRACRANIAL HODGKINS-DISEASE IN 2 PATIENTS WITH FAMILIAL HODGKINS-DISEASE
Authors: ASHIGBI MY VENKATRAJ U AGARWAL V BELLO J WIERNIK PH
Citation: My. Ashigbi et al., INTRACRANIAL HODGKINS-DISEASE IN 2 PATIENTS WITH FAMILIAL HODGKINS-DISEASE, Medical and pediatric oncology, 28(4), 1997, pp. 255-258
LESIONS IN THE LEFT ARCUATE FASCICULUS REGION AND DEPRESSIVE SYMPTOMSIN MULTIPLE-SCLEROSIS
Authors: PUJOL J BELLO J DEUS J MARTIVILALTA JL CAPDEVILA A
Citation: J. Pujol et al., LESIONS IN THE LEFT ARCUATE FASCICULUS REGION AND DEPRESSIVE SYMPTOMSIN MULTIPLE-SCLEROSIS, Neurology, 49(4), 1997, pp. 1105-1110
NON-HODGKINS-LYMPHOMA AS A NEW CAUSE OF NON-THROMBOTIC SUPERIOR SAGITTAL SINUS OCCLUSION
Authors: GIRONELL A MARTIFABREGAS J BELLO J AVILA A
Citation: A. Gironell et al., NON-HODGKINS-LYMPHOMA AS A NEW CAUSE OF NON-THROMBOTIC SUPERIOR SAGITTAL SINUS OCCLUSION, Journal of Neurology, Neurosurgery and Psychiatry, 63(1), 1997, pp. 121-122
LIPID FRACTIONS OF DRY FERMENTED SAUSAGES CHANGE WHEN STARTER CULTUREAND OR ASPERGILLUS LIPASE ARE ADDED/
Authors: ZALACAIN I ZAPELENA MJ DEPENA MP ASTIASARAN I BELLO J
Citation: I. Zalacain et al., LIPID FRACTIONS OF DRY FERMENTED SAUSAGES CHANGE WHEN STARTER CULTUREAND OR ASPERGILLUS LIPASE ARE ADDED/, Journal of food science, 62(5), 1997, pp. 1076-1079
EFFECT OF THE ADDITION OF A NEUTRAL PROTEINASE FROM BACILLUS-SUBTILIS(NEUTRASE) ON NITROGEN FRACTIONS AND TEXTURE OF SPANISH FERMENTED SAUSAGE
Authors: ZAPELENA MJ ZALACAIN I DEPENA MP ASTIASARAN I BELLO J
Citation: Mj. Zapelena et al., EFFECT OF THE ADDITION OF A NEUTRAL PROTEINASE FROM BACILLUS-SUBTILIS(NEUTRASE) ON NITROGEN FRACTIONS AND TEXTURE OF SPANISH FERMENTED SAUSAGE, Journal of agricultural and food chemistry, 45(7), 1997, pp. 2798-2801
APPLICATION OF LIPOZYME 10,000 L (FROM RHIZOMUCOR-MIEHEI) IN DRY FERMENTED SAUSAGE TECHNOLOGY - STUDY IN A PILOT-PLANT AND AT THE INDUSTRIAL LEVEL
Authors: ZALACAIN I ZAPELENA MJ DEPENA MP ASTIASARAN I BELLO J
Citation: I. Zalacain et al., APPLICATION OF LIPOZYME 10,000 L (FROM RHIZOMUCOR-MIEHEI) IN DRY FERMENTED SAUSAGE TECHNOLOGY - STUDY IN A PILOT-PLANT AND AT THE INDUSTRIAL LEVEL, Journal of agricultural and food chemistry, 45(5), 1997, pp. 1972-1976
ADDITION OF A NEUTRAL PROTEINASE FROM BACILLUS-SUBTILIS (NEUTRASE) TOGETHER WITH A STARTER TO A DRY FERMENTED SAUSAGE ELABORATION AND ITS EFFECT ON THE AMINO-ACID PROFILES AND THE FLAVOR DEVELOPMENT
Authors: ZAPELENA MJ ZALACAIN I DEPENA MP ASTIASARAN I BELLO J
Citation: Mj. Zapelena et al., ADDITION OF A NEUTRAL PROTEINASE FROM BACILLUS-SUBTILIS (NEUTRASE) TOGETHER WITH A STARTER TO A DRY FERMENTED SAUSAGE ELABORATION AND ITS EFFECT ON THE AMINO-ACID PROFILES AND THE FLAVOR DEVELOPMENT, Journal of agricultural and food chemistry, 45(2), 1997, pp. 472-475
DT-DIAPHORASE AND CYTOCHROME-B-5 REDUCTASE IN HUMAN LUNG AND BREAST-TUMORS
Authors: MARIN A DECERAIN AL HAMILTON E LEWIS AD MARTINEZPENUELA JM IDOATE MA BELLO J
Citation: A. Marin et al., DT-DIAPHORASE AND CYTOCHROME-B-5 REDUCTASE IN HUMAN LUNG AND BREAST-TUMORS, British Journal of Cancer, 76(7), 1997, pp. 923-929
VALIDITY, RELIABILITY, AND SENSITIVITY TO CHANGE OF A FRENCH VERSION OF THE ARTHRITIS IMPACT MEASUREMENT SCALES-2 (AIMS2) IN PATIENTS WITH RHEUMATOID-ARTHRITIS TREATED WITH METHOTREXATE
Authors: POUCHOT J GUILLEMIN F COSTE J BREGEON C SANY J AVOUAC B BARBAZANGES D BONO I BOUVENOT G COHEN C COURCIER S DAVID N DELECOEUILLERIE G DREISER RL DROPSY R DUMONT D GAVROY JP GHEZAIL M HANOTIN C INSUASTY J JOUBERT JM LARBRE JP LASSALE C LAVOIGNAT D MARTY M MEGARD Y MONTANERTAPIA S PAOLOZZI L ROZENBERG S SALLIERE D SANDILLON P STEHLE B THEVENON A LIULEAGE SY SEBERT JL DEHAIS J SCHAEVERBEKE T LEGOFF P LHIRONDEL JL LOYAU G GAUDIN P PHELIP X DELCAMBRE B DUQUESNOY B FLIPO RM ARNAUD M BONNET C TREVES R PERRET P TEBIB J BOUVIER M LLORCA G JORGENSEN C POUREL J BERTHELOT JM PROST A BELLO J ZIEGLER G
Citation: J. Pouchot et al., VALIDITY, RELIABILITY, AND SENSITIVITY TO CHANGE OF A FRENCH VERSION OF THE ARTHRITIS IMPACT MEASUREMENT SCALES-2 (AIMS2) IN PATIENTS WITH RHEUMATOID-ARTHRITIS TREATED WITH METHOTREXATE, Journal of rheumatology, 23(1), 1996, pp. 52-60
DRY FERMENTED SAUSAGES ELABORATED WITH LACTOBACILLUS-PLANTARUM STAPHYLOCOCCUS-CARNOSUS .1. EFFECT OF PARTIAL REPLACEMENT OF NACL WITH KCL ON THE STABILITY AND THE NITROSATION PROCESS
Authors: IBANEZ C QUINTANILLA L CID C ASTIASARAN I BELLO J
Citation: C. Ibanez et al., DRY FERMENTED SAUSAGES ELABORATED WITH LACTOBACILLUS-PLANTARUM STAPHYLOCOCCUS-CARNOSUS .1. EFFECT OF PARTIAL REPLACEMENT OF NACL WITH KCL ON THE STABILITY AND THE NITROSATION PROCESS, Meat science, 44(4), 1996, pp. 227-234
INFLUENCE OF PARTIAL REPLACEMENT OF NACL WITH KCL ON LIPID FRACTION OF DRY FERMENTED SAUSAGES INOCULATED WITH A MIXTURE OF LACTOBACILLUS-PLANTARUM AND STAPHYLOCOCCUS-CARNOSUS
Authors: QUINTANILLA L IBANEZ C CID C ASTIASARAN I BELLO J
Citation: L. Quintanilla et al., INFLUENCE OF PARTIAL REPLACEMENT OF NACL WITH KCL ON LIPID FRACTION OF DRY FERMENTED SAUSAGES INOCULATED WITH A MIXTURE OF LACTOBACILLUS-PLANTARUM AND STAPHYLOCOCCUS-CARNOSUS, Meat science, 43(3-4), 1996, pp. 225-234
ADDITION OF LIPASE FROM CANDIDA-CYLINDRACEA TO A TRADITIONAL FORMULATION OF A DRY FERMENTED SAUSAGE
Authors: ZALACAIN I ZAPELENA MJ ASTIASARAN I BELLO J
Citation: I. Zalacain et al., ADDITION OF LIPASE FROM CANDIDA-CYLINDRACEA TO A TRADITIONAL FORMULATION OF A DRY FERMENTED SAUSAGE, Meat science, 42(2), 1996, pp. 155-163
Risultati: 1-25 | 26-42