E-LIB Suche - Ergebnisse für: Cañeque, T.

1

IRONOMYCIN KILLS DIFFUSE LARGE B‐CELL LYMPHOMA CELLS BY TAR..:

Devin, J. ; Cañeque, T. ; Lin, Y.‐L....
Hematological Oncology. 39 (2021) S2 - p. , 2021

Link: https://doi.org/10.1002/..

2

Iron-dependent lysosomal dysfunction mediated by a natural ..:

Mariani, A. ; Mai, T. T. ; Zacharioudakis, E....
Chemical Communications. 52 (2016) 7 - p. 1358-1360 , 2016

Link: https://doi.org/10.1039/..

3

Electrophilic activation of allenenes and allenynes: analog..:

Cañeque, T. ; Truscott, F. M. ; Rodriguez, R...
Chem. Soc. Rev.. 43 (2014) 9 - p. 2916-2926 , 2014

Link: https://doi.org/10.1039/..

4

Pharmacologic Reduction of Mitochondrial Iron Triggers a No..:

Garciaz, S ; Guirguis, AA ; Muller, S...
issn:2159-8274. , 2022

Link: http://hdl.handle.net/11..

5

Lexikon of the Hispanic Baroque

Transatlantic Exchange and Transformation

Alba-Koch, Beatriz de ; Amelang, James ; Baade, Colleen R... , [2021]

Link: https://doi.org/10.7560/..

6

Feeding microalgae increases omega 3 fatty acids of fat dep..:

Díaz, M.T. ; Pérez, C. ; Sánchez, C.I....
Journal of Food Composition and Analysis. 56 (2017) - p. 115-123 , 2017

Link: https://doi.org/10.1016/..

7

Nutritional and sensory aspects of light lamb meat enriched..:

Díaz, M.T. ; Cañeque, V. ; Sánchez, C.I....
Food Chemistry. 124 (2011) 1 - p. 147-155 , 2011

Link: https://doi.org/10.1016/..

8

Effect of cooking on the chemical composition of low-salt, ..:

López-López, I. ; Cofrades, S. ; Cañeque, V....
Meat Science. 89 (2011) 1 - p. 27-34 , 2011

Link: https://doi.org/10.1016/..

9

Fatty acid and vitamin E composition of intramuscular fat i..:

De la Fuente, J. ; Díaz, M.T. ; Álvarez, I....
Meat Science. 82 (2009) 3 - p. 331-337 , 2009

Link: https://doi.org/10.1016/..

10

Estimation of α-tocopherol concentration necessary to optim..:

Álvarez, I. ; De la Fuente, J. ; Díaz, M.T....
Animal. 2 (2008) 9 - p. 1405-1411 , 2008

Link: https://doi.org/10.1017/..

11

Acceptability of lamb meat from different producing systems..:

Font i Furnols, M. ; Julián, R. San ; Guerrero, L....
Meat Science. 72 (2006) 3 - p. 545-554 , 2006

Link: https://doi.org/10.1016/..

12

Eating quality of beef, from different production systems, ..:

Oliver, M.A. ; Nute, G.R. ; Font i Furnols, M....
Meat Science. 74 (2006) 3 - p. 435-442 , 2006

Link: https://doi.org/10.1016/..

13

Body composition in relation to slaughter weight and gender..:

Díaz, M.T. ; Fuente, J. de la ; Pérez, C....
Small Ruminant Research. 64 (2006) 1-2 - p. 126-132 , 2006

Link: https://doi.org/10.1016/..

14

The influences of carcass weight and depot on the fatty aci..:

Cañeque, V. ; Díaz, M.T. ; Álvarez, I....
Meat Science. 70 (2005) 2 - p. 373-379 , 2005

Link: https://doi.org/10.1016/..

15

Fatty acid composition of meat from typical lamb production..:

Díaz, M.T. ; Álvarez, I. ; De la Fuente, J....
Meat Science. 71 (2005) 2 - p. 256-263 , 2005

Link: https://doi.org/10.1016/..