E-LIB Suche - Ergebnisse für: Bernad, C.

1

Assessment and modelling of corrugated board dynamic proper..:

Cáceres-Naranjo, D. ; Bernad, C. ; Calvo, S..
Results in Engineering. 18 (2023) - p. 101072 , 2023

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

2

Fostering infant food texture acceptance: A pilot intervent..:

Tournier, C. ; Bernad, C. ; Madrelle, J....
Appetite. 158 (2021) - p. 104989 , 2021

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

3

Diversification alimentaire du jeune enfant : étude qualita..:

Bernad, C. ; Delort, C. ; Dupuy, A....
Nutrition Clinique et Métabolisme. 32 (2018) 4 - p. 317 , 2018

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

4

Development and priorities. Autonomy principle:

Bernad, C.
Neuropsychiatrie de l'Enfance et de l'Adolescence. 60 (2012) 5 - p. S15 , 2012

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

5

Maternal Fever and Reduced Fetal Movement as Predictive Ris..:

Bernad, Elena S. ; Duica, Florentina ; Antoniadis, Panagiotis...
Viruses. 15 (2023) 7 - p. 1615 , 2023

Link: https://doi.org/10.3390/..

6

Outcome of Newborns with Confirmed or Possible SARS-CoV-2 V..:

Moza, Andreea ; Duica, Florentina ; Antoniadis, Panagiotis...
Diagnostics. 13 (2023) 2 - p. 245 , 2023

Link: https://doi.org/10.3390/..

7

A PROPOSAL TO IMPLEMENT INTEGRATED GIS SYSTEM IN DISSEMINAT..:

Karim, H. ; Abu Seman, D. A. L. ; Mohamad Dali, M. A...
The International Archives of the Photogrammetry, Remote Sensing and Spatial Information Sciences. XLII-4/W16 (2019) - p. 347-358 , 2019

Link: https://doi.org/10.5194/..

8

Sensory analysis and observational study in an experimental..:

Iborra-Bernad, C. ; Saulais, L. ; Petit, E..
International Journal of Gastronomy and Food Science. 13 (2018) - p. 47-51 , 2018

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

9

Advantages of sous-vide cooked red cabbage: Structural, nut..:

Iborra-Bernad, C. ; Tárrega, A. ; García-Segovia, P..
LWT - Food Science and Technology. 56 (2014) 2 - p. 451-460 , 2014

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

10

Replacing Sugar in Ice Cream: Fruit Up® as a Substitute:

García-Segovia, P. ; Iborra-Bernad, C. ; Andrés-Bello, A....
Journal of Culinary Science & Technology. 11 (2013) 2 - p. 155-164 , 2013

Link: https://doi.org/10.1080/..

11

Optimizing the texture and color of sous-vide and cook-vide..:

Iborra-Bernad, C. ; Philippon, D. ; García-Segovia, P..
LWT - Food Science and Technology. 51 (2013) 2 - p. 507-513 , 2013

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

12

Comparison of Vacuum Treatments and Traditional Cooking Usi..:

Iborra-Bernad, C. ; Tárrega, A. ; García-Segovia, P..
Food Analytical Methods. 7 (2013) 2 - p. 400-408 , 2013

Link: https://doi.org/10.1007/..

13

Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulo..:

Andrés-Bello, A. ; Iborra-Bernad, C. ; García-Segovia, P..
Food and Bioprocess Technology. 6 (2012) 1 - p. 133-145 , 2012

Link: https://doi.org/10.1007/..

14

Assessment and modelling of corrugated board dynamic proper..:

D. Cáceres-Naranjo ; C. Bernad ; S. Calvo.
http://www.sciencedirect.com/science/article/pii/S2590123023001998. , 2023

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

15

Maternal Fever and Reduced Fetal Movement as Predictive Ris..:

Bernad, Elena S ; Duica, Florentina ; Antoniadis, Panagiotis...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10384546/. , 2023

Link: http://www.ncbi.nlm.nih...