Facultad de Farmacia y Nutrición (FFN)

1997

1. 5-HT2 receptor regulation of acetylcholine release induced by dopaminergic stimulation in rat striatal slices

   Brain Research, Vol. 757, Núm. 1, pp. 17-23

2. 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

3. 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

4. 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

5. Antidepresivos (ISRS) y neurolepticos

   Anales de Psiquiatria, Vol. 13, Núm. 1, pp. 20-30

6. Antioxygènes phénoliques dans des margarines: Comportement au cours de la conservation

   Sciences des Aliments, Vol. 17, Núm. 1, pp. 95-105

7. 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

8. 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

9. 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

10. 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

11. Compound missense mutations in the sodium/D-glucose cotransporter result in trafficking defects

    Gastroenterology, Vol. 112, Núm. 4, pp. 1206-1212

12. 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

13. Cost-utility analysis of paclitaxel in combination with cisplatin for patients with advanced ovarian cancer

    Gynecologic Oncology, Vol. 66, Núm. 3, pp. 454-463

14. Cytotoxic activities of colombian plant extracts on chinese hamster lung fibroblasts

    Phytotherapy Research, Vol. 11, Núm. 8, pp. 431-432

15. DT-diaphorase and cytochrome B5 reductase in human lung and breast tumours

    British Journal of Cancer, Vol. 76, Núm. 7, pp. 923-929

16. 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

17. Dissolution rate of polymorphs and two new pseudopolymorphs of sulindac

    Drug Development and Industrial Pharmacy, Vol. 23, Núm. 11, pp. 1095-1098

18. 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

19. 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

20. 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