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Influence of pulsed electric field processing on the quality of fruit juice beverages sweetened with Stevia rebaudiana.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 101, n. Part C, p. 214, doi. 10.1016/j.fbp.2016.11.012
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- Article
Relationship between cochleovestibular disorders in hemifacial spasm and neurovascular compression.
- Published in:
- 1999
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- Publication type:
- journal article
COMPARACIÓN DE LA COMPOSICIÓN NUTRICIONAL DE MENÚS ESCOLARES OBTENIDA POR ANÁLISIS Y MEDIANTE UN PROGRAMA INFORMÁTICO.
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- Revista Nutrición Clínica y Dietética Hospitalaria, 2018, v. 38, n. Supp1, p. 123
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- Publication type:
- Article
ESTUDIO DE LAS CONDICIONES DE EXTRACCIÓN DE COMPUESTOS COLOREADOS DEL CAQUI.
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- Revista Nutrición Clínica y Dietética Hospitalaria, 2018, v. 38, n. Supp1, p. 57
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- Publication type:
- Article
ESTIMACIÓN DE LOS DESPERDICIOS ALIMENTARIOS EN EL HOGAR DE POBLACIÓN UNIVERSITARIA.
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- Revista Nutrición Clínica y Dietética Hospitalaria, 2018, v. 38, n. Supp1, p. 51
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- Publication type:
- Article
EFFECT OF DIFFERENT CONDITIONS ON THE EXTRACTION OF COLORED COMPOUNDS IN POMEGRATE.
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- Revista Nutrición Clínica y Dietética Hospitalaria, 2018, v. 38, n. Supp1, p. 46
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- Publication type:
- Article
Carotenoids and Color of Fruit Juice and Milk Beverage Mixtures.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. C457, doi. 10.1111/j.1750-3841.2007.00550.x
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- Article
Total antioxidant capacity of refrigerated orange juice treated with pulsed electric fields.
- Published in:
- Proceedings of the Nutrition Society, 2008, v. 67, n. OCE1, p. N.PAG, doi. 10.1017/S0029665108006435
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- Publication type:
- Article
Vestibular disorders: clinician ENT perspective on the need for research and innovation.
- Published in:
- Journal of Neurology, 2020, v. 267, p. 36, doi. 10.1007/s00415-020-10242-6
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- Article
PHYSICAL AND CHEMICAL PROPERTIES OF DIFFERENT COMMERCIALLY AVAILABLE TYPES OF 'HORCHATA DE CHUFA".
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2004, v. 16, n. 1, p. 113
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- Article