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| Issue Date | Title | Author(s) |
|---|---|---|
| 20-Nov-2019 | Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat | Nachtigall, Fabiane M.; Silva Vidal, Vitor Andre; Pyarasani, Radha D.; Domínguez, Rubén; Lorenzo, Jose Miguel; Pollonio, Marise A. R.; Santos, Leonardo S. |
| 1-Jul-2019 | Influence of the addition of KCl and CaCl2 blends on the physicochemical parameters of salted meat products throughout the processing steps | Silva Vidal, Vitor Andre; De Souza Paglarini, Camila; Ferreira, Alef; Dos Santos, José Roberto; Pollonio, Marise A. R. |
| 16-May-2017 | In Rats Fed High-Energy Diets, Taste –Rather than Fat Content– Is the Key Factor Increasing Food Intake. Comparison of a Cafeteria and a Lipid-Supplemented Standard Diet (Raw data) | Oliva Lorenzo, Laia; Aranda, Tània; Caviola, Giada; Fernández-Bernal, Anna; Alemany, Marià, 1946-; Fernández López, José Antonio; Remesar Betlloch, Xavier |
| 12-Nov-2013 | Elastic properties and secondary structure formation of single-stranded DNA at monovalent and divalent salt conditions | Bosco, Alessandro; Camuñas Soler, Joan; Ritort Farran, Fèlix |
| 25-Apr-2018 | La huella | Shin-Tian, Lin |
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