FAC MEDICINA
Centro
Universidad Politécnica de Valencia
Valencia, EspañaPublicaciones en colaboración con investigadores/as de Universidad Politécnica de Valencia (20)
2023
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Metabolomic patterns, redox-related genes and metals, and bone fragility endpoints in the Hortega Study
Free Radical Biology and Medicine, Vol. 194, pp. 52-61
2022
2019
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Effect of Red Beet and Betaine Modulating Oxidation and Bioactivity of Rainbow Trout
Journal of Aquatic Food Product Technology, Vol. 28, Núm. 1, pp. 38-48
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Effects on Lipid Oxidation and Bioactive Properties of Rainbow Trout Fillets Fed with Barley
Journal of Aquatic Food Product Technology, Vol. 28, Núm. 5, pp. 495-504
2016
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Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks
Innovative Food Science and Emerging Technologies, Vol. 33, pp. 115-122
2015
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Ventricular Tachycardia and Early Fibrillation in Patients with Brugada Syndrome and Ischemic Cardiomyopathy Show Predictable Frequency-Phase Properties on the Precordial ECG Consistent with the Respective Arrhythmogenic Substrate
Circulation: Arrhythmia and Electrophysiology, Vol. 8, Núm. 5, pp. 1133-1143
2009
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An analysis of abstracts presented to the College on Problems of Drug Dependence meeting and subsequent publication in peer review journals
Substance Abuse: Treatment, Prevention, and Policy, Vol. 4, pp. 19
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Orange juices enriched with chitosan: Optimisation for extending the shelf-life
Innovative Food Science and Emerging Technologies, Vol. 10, Núm. 4, pp. 590-600
2008
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Optimisation of steamer jet-injection to extend the shelflife of fresh-cut lettuce
Postharvest Biology and Technology, Vol. 48, Núm. 3, pp. 431-442
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Use of neutral electrolysed water (EW) for quality maintenance and shelf-life extension of minimally processed lettuce
Innovative Food Science and Emerging Technologies, Vol. 9, Núm. 1, pp. 37-48
2007
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Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review
Trends in Food Science and Technology, Vol. 18, Núm. 4, pp. 210-218
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Efficacy of steamer jet-injection as alternative to chlorine in fresh-cut lettuce
Postharvest Biology and Technology, Vol. 45, Núm. 1, pp. 97-107
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Extending and measuring the quality of fresh-cut fruit and vegetables: a review
Trends in Food Science and Technology, Vol. 18, Núm. 7, pp. 373-386
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Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots
Journal of Food Engineering, Vol. 79, Núm. 4, pp. 1196-1206
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SINERGIA laparoscopic virtual reality simulator: Didactic design and technical development
Computer Methods and Programs in Biomedicine, Vol. 85, Núm. 3, pp. 273-283
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Use of microsatellites and a combinatorial optimization approach in the acquisition of gilthead seabream (Sparus aurata L.) broodstocks for hatcheries
Aquaculture, Vol. 269, Núm. 1-4, pp. 200-210
2006
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Effect of calcium lactate and heat-shock on texture in fresh-cut lettuce during storage
Journal of Food Engineering, Vol. 77, Núm. 4, pp. 1069-1077
1997
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Conformational and experimental studies on the dipole moments of models of comblike polymers
Macromolecules, Vol. 30, Núm. 20, pp. 6369-6375
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Relaxation behavior of semiflexible polymers at very low frequencies
Journal of Applied Physics, Vol. 81, Núm. 8, pp. 3685-3691
1996
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Thermally stimulated depolarization current investigation of the relaxation behavior of polymers with chlorocyclohexyl side groups
Journal of Applied Physics, Vol. 80, Núm. 2, pp. 1047-1053