Centro académico
Facultad de Farmacia y Nutrición (FFN)
Publicacions (46) Publicacions en què ha participat algun/a investigador/a
1997
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5-HT2 receptor regulation of acetylcholine release induced by dopaminergic stimulation in rat striatal slices
Brain Research, Vol. 757, Núm. 1, pp. 17-23
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A pooled analysis of CD4 response to zidovudine and zalcitabine treatment in patients with AIDS and AIDS-related complex
Clinical Pharmacology and Therapeutics, Vol. 61, Núm. 1, pp. 70-82
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Actin-biding protein-280 binds the stress-activated protein kinase (SAPK) activator SEK-1 and is required for tumor necrosis factor-α activation of SAPK in melanoma cells
Journal of Biological Chemistry, Vol. 272, Núm. 5, pp. 2620-2628
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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, Vol. 45, Núm. 2, pp. 472-475
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Antidepresivos (ISRS) y neurolepticos
Anales de Psiquiatria, Vol. 13, Núm. 1, pp. 20-30
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Antioxygènes phénoliques dans des margarines: Comportement au cours de la conservation
Sciences des Aliments, Vol. 17, Núm. 1, pp. 95-105
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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, Vol. 45, Núm. 5, pp. 1972-1976
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Aproximación a un diseño de sistema de gestión y control de calidad aplicable a una planta procesadora de patatas fritas
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 279, pp. 79-86
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Characterization and morphological analysis of a cholecystokinin derivative peptide-loaded poly(lactide-co-glycolide) microspheres prepared by a water-in-oil-in-water emulsion solvent evaporation method
Journal of Controlled Release, Vol. 43, Núm. 1, pp. 81-87
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Colour evaluation of chorizo de Pamplona, a Spanish dry fermented sausage: Comparison between the CIE L*a*b* and the Hunter Lab Systems with Illuminants D65 and C
Meat Science, Vol. 46, Núm. 4, pp. 313-318
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Compound missense mutations in the sodium/D-glucose cotransporter result in trafficking defects
Gastroenterology, Vol. 112, Núm. 4, pp. 1206-1212
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Cooking and Warm-Holding: Effect on General Composition and Amino Acids of Kidney Beans (Phaseolus vulgaris), Chickpeas (Cicer arietinum), and Lentils (Lens culinaris)
Journal of Agricultural and Food Chemistry, Vol. 45, Núm. 12, pp. 4763-4767
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Cost-utility analysis of paclitaxel in combination with cisplatin for patients with advanced ovarian cancer
Gynecologic Oncology, Vol. 66, Núm. 3, pp. 454-463
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Cytotoxic activities of colombian plant extracts on chinese hamster lung fibroblasts
Phytotherapy Research, Vol. 11, Núm. 8, pp. 431-432
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DT-diaphorase and cytochrome B5 reductase in human lung and breast tumours
British Journal of Cancer, Vol. 76, Núm. 7, pp. 923-929
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Determination of a new hypoxia selective agent from 2-quinoxalinecarbonitrile 1,4-di-N-oxides in plasma by high performance liquid chromatography
Arzneimittel-Forschung/Drug Research, Vol. 47, Núm. 9, pp. 1044-1046
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Dissolution rate of polymorphs and two new pseudopolymorphs of sulindac
Drug Development and Industrial Pharmacy, Vol. 23, Núm. 11, pp. 1095-1098
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Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus. Part II: Effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization processes
Meat Science, Vol. 46, Núm. 3, pp. 277-284
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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, Vol. 45, Núm. 7, pp. 2798-2801
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Effects of frying and warmholding on fatty acids and cholesterol of sole (Solea solea), codfish (Gadus morrhua) and hake (Merluccius merluccius)
Food Chemistry, Vol. 58, Núm. 3, pp. 227-231