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Results:
1-12
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Results: 12
Authors:
Millot, L
Cuesta, C
Valette, C
Citation: L. Millot et al., Experimental results when playing chromatically on a diatonic harmonica, ACUSTICA, 87(2), 2001, pp. 262-270
Authors:
Cuesta, C
Citation: C. Cuesta, Remembering the forgotten: Testimonies from the victims of ETA terrorism, TEMPS MOD, 56(614), 2001, pp. 71-80
Authors:
Oubina, P
Sanchez-Muniz, FJ
Rodenas, S
Cuesta, C
Citation: P. Oubina et al., Eicosanoid production, thrombogenic ratio, and serum and LDL peroxides in normo- and hypercholesterolaemic post-menopausal women consuming two oleic acid-rich diets with different content of minor components, BR J NUTR, 85(1), 2001, pp. 41-47
Authors:
Sanchez-Muniz, FJ
Arroyo, R
Sanchez-Montero, JM
Cuesta, C
Citation: Fj. Sanchez-muniz et al., In vitro digestibility study of thermal oxidized palm oleins, FOOD SC TEC, 6(6), 2000, pp. 449-456
Authors:
Cuesta, C
van Duijn, CJ
Hulshof, J
Citation: C. Cuesta et al., Infiltration in porous media with dynamic capillary pressure: travelling waves, EUR J AP MA, 11, 2000, pp. 381-397
Authors:
Romero, A
Cuesta, C
Sanchez-Muniz, FJ
Citation: A. Romero et al., Trans fatty acid production in deep fat frying of frozen foods with different oils and frying modalities, NUTR RES, 20(4), 2000, pp. 599-608
Authors:
Romero, A
Sanchez-Muniz, FJ
Cuesta, C
Citation: A. Romero et al., Deep fat frying of frozen foods in sunflower oil. Fatty acid composition in fryer oil and frozen prefried potatoes, J SCI FOOD, 80(14), 2000, pp. 2135-2141
Authors:
Romero, A
Cuesta, C
Sanchez-Muniz, FJ
Citation: A. Romero et al., Cyclic fatty acid monomers and thermoxidative alteration compounds formed during frying of frozen foods in extra virgin olive oil, J AM OIL CH, 77(11), 2000, pp. 1169-1175
Authors:
Alvarez, J
Del Barrio, R
Arias, J
Cuesta, C
Crespo, P
Bilbao, J
Soria, L
Barra, C
Iglesias, J
Elvira, J
Citation: J. Alvarez et al., Non-heart-beating donors and emergency health care systems, TRANSPLAN P, 31(6), 1999, pp. 2215-2216
Authors:
Romero, A
Cuesta, C
Sanchez-Muniz, FJ
Citation: A. Romero et al., Does frequent replenishment with fresh monoenoic oils permit the frying ofpotatoes indefinitely?, J AGR FOOD, 47(3), 1999, pp. 1168-1173
Authors:
Cuesta, C
Sanchez-Muniz, FJ
Citation: C. Cuesta et Fj. Sanchez-muniz, Quality control during repeated fryings, GRASAS ACEI, 49(3-4), 1998, pp. 310-318
Authors:
Sanchez-Muniz, FJ
Cuesta, C
Citation: Fj. Sanchez-muniz et C. Cuesta, Lipid metabolism in experimental animals, GRASAS ACEI, 49(3-4), 1998, pp. 340-346
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1-12
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