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    1. Schivazappa, C; Degni, M; Costa, LN; Russo, V; Buttazzoni, L; Virgili, R
      Analysis of raw meat to predict proteolysis in Parma ham

      MEAT SCIENCE
    2. Sentandreu, MA; Toldra, F
      Dipeptidyl peptidase activities along the processing of Serrano dry-cured ham

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    3. Garcia, ML; Casas, C; Toledo, VM; Selgas, MD
      Effect of selected mould strains on the sensory properties of dry fermented sausages

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    4. Fadda, S; Vignolo, G; Aristoy, MC; Oliver, G; Toldra, F
      Effect of curing conditions and Lactobacillus casei CRL705 on the hydrolysis of meat proteins

      JOURNAL OF APPLIED MICROBIOLOGY
    5. Martin, A; Cordoba, JJ; Rodriguez, MM; Nunez, F; Asensio, MA
      Evaluation of microbial proteolysis in meat products by capillary electrophoresis

      JOURNAL OF APPLIED MICROBIOLOGY
    6. Matsuzaki, T; Nakagawa, M; Nagai, M; Usuku, K; Higuchi, I; Arimura, K; Kubota, H; Izumo, S; Akiba, S; Osame, M
      HTLV-I proviral load correlates with progression of motor disability in HAM/TSP: Analysis of 239 HAM/TSP patients including 64 patients followed up for 10 years

      JOURNAL OF NEUROVIROLOGY
    7. Levin, MC; Rosenblum, MK; Fox, CH; Jacobson, S
      Localization of retrovirus in the central nervous system of a patient co-infected with HTLV-1 and HIV with HAM/TSP and HIV-associated dementia

      JOURNAL OF NEUROVIROLOGY
    8. Nagai, M; Jacobson, S
      Immunopathogenesis of human T cell lymphotropic virus type I-associated myelopathy

      CURRENT OPINION IN NEUROLOGY
    9. Yamanaka, H; Akimoto, M; Kanai, S; Sameshima, T; Arihara, K; Itoh, M
      Changes in microflora and chemical properties of pork loins cured with pickle

      JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
    10. Ruusunen, M; Sarkka-Tirkkonen, M; Puolanne, E
      Saltiness of coarsely ground cooked ham with reduced salt content

      AGRICULTURAL AND FOOD SCIENCE IN FINLAND
    11. Ansorena, D; Gimeno, O; Astiasaran, I; Bello, J
      Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona

      FOOD RESEARCH INTERNATIONAL
    12. Park, SW; Sohn, KH; Shin, JH; Lee, HJ
      High hydrostatic pressure inactivation of Lactobacillus viridescens and its effects on ultrastructure of cells

      INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    13. Ito, H; Uehara, H; Yokoyama, M
      A generalization of 2-dimension Ham Sandwich Theorem

      IEICE TRANSACTIONS ON FUNDAMENTALS OF ELECTRONICS COMMUNICATIONS AND COMPUTER SCIENCES
    14. Chakravarty, AK; Sarkar, T; Das, B; Masuda, K; Shiojima, K
      A new chiratane triterpenoid from Swertia chirata

      INDIAN JOURNAL OF CHEMISTRY SECTION B-ORGANIC CHEMISTRY INCLUDING MEDICINAL CHEMISTRY
    15. Samelis, J; Sofos, JN; Kain, ML; Scanga, JA; Belk, KE; Smith, GC
      Organic acids and their salts as dipping solutions to control Listeria monocytogenes inoculated following processing of sliced pork bologna stored at4 degrees C in vacuum packages

      JOURNAL OF FOOD PROTECTION
    16. Cengiz, EI; Unlu, E; Balci, K
      The histopathological effects of Thiodan (R) on the liver and gut of mosquitofish, Gambusia affinis

      JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES
    17. Martin, L; Antequera, T; Ventanas, J; Benitez-Donoso, R; Cordoba, JJ
      Free amino acids and other non-volatile compounds formed during processingof Iberian ham

      MEAT SCIENCE
    18. Poligne, I; Collignan, A; Trystram, G
      Characterization of traditional processing of pork meat into boucane

      MEAT SCIENCE
    19. Wang, FS
      Lipolytic and proteolytic properties of dry-cured boneless hams ripened inmodified atmospheres

      MEAT SCIENCE
    20. Bruna, JM; Hierro, EM; de la Hoz, L; Mottram, DS; Fernandez, M; Ordonez, JA
      The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages

      MEAT SCIENCE
    21. Houben, JH; van Dijk, A
      Effects of dietary vitamin E supplementation and packaging on the colour stability of sliced pasteurized beef ham

      MEAT SCIENCE
    22. Franci, O; Pugliese, C; Bozzi, R; Acciaioli, A; Parisi, G
      The use of multivariate analysis for evaluating relationships among fat depots in heavy pigs of different genotypes

      MEAT SCIENCE
    23. Oliver, MA; Gobantes, I; Arnau, J; Elvira, J; Riu, P; Grebol, N; Monfort, JM
      Evaluation of the electrical impedance spectroscopy (EIS) equipment for ham meat quality selection

      MEAT SCIENCE
    24. Moya, VJ; Flores, M; Aristoy, MC; Toldra, F
      Pork meat quality affects peptide and amino acid profiles during the ageing process

      MEAT SCIENCE
    25. Timon, ML; Ventanas, J; Carrapiso, AI; Jurado, A; Garcia, C
      Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams

      MEAT SCIENCE
    26. Jonsall, A; Johansson, L; Lundstrom, K
      Sensory quality and cooking loss of ham muscle (M-biceps femoris) from pigs reared indoors and outdoors

      MEAT SCIENCE
    27. Claeys, E; De Smet, S; Demeyer, D; Geers, R; Buys, N
      Effect of rate of pH decline on muscle enzyme activities in two pig lines

      MEAT SCIENCE
    28. Sforza, S; Pigazzani, A; Motti, M; Porta, C; Virgili, R; Galaverna, G; Dossena, A; Marchelli, R
      Oligopeptides and free amino acids in Parma hams of known cathepsin B activity

      FOOD CHEMISTRY
    29. Hu, ZH; Sun, DW
      Effect of fluctuation in inlet airflow temperature on CFD simulation of air-blast chilling process

      JOURNAL OF FOOD ENGINEERING
    30. Ruiz, AG; Nunez, MD; Cabezudo, MD
      Evaluation of enzymatic activities of microorganisms isolated from Spanishdry-cured hams during the commercial shelf-life

      SCIENCES DES ALIMENTS
    31. Vrecica, ST; Zivaljevic, RT
      Conical equipartitions of mass distributions

      DISCRETE & COMPUTATIONAL GEOMETRY
    32. Akaoka, H; Szymocha, R; Beurton-Marduel, P; Bernard, A; Belin, MF; Giraudon, P
      Functional changes in astrocytes by human T-lymphotropic virus type-1 T-lymphocytes

      VIRUS RESEARCH
    33. Machuca, A; Rodes, B; Soriano, V
      The effect of antiretroviral therapy on HTLV infection

      VIRUS RESEARCH
    34. Atanassova, V; Meindl, A; Ring, C
      Prevalence of Staphylococcus aureus and staphylococcal enterotoxins in rawpork and uncooked smoked ham - a comparison of classical culturing detection and RFLP-PCR

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    35. Hamasaki, S; Nakamura, T; Furuya, T; Kawakami, A; Ichinose, K; Nakashima, T; Nishiura, Y; Shirabe, S; Eguchi, K
      Resistance of CIN-positive T lymphocytes to etoposide-induced apoptosis mediated by upregulation of Bcl-xL expression in patients with HTLV-I-associated myelopathy

      JOURNAL OF NEUROIMMUNOLOGY
    36. Takahata, Y; Vendrame, R
      Ionization energies, electron affinities and excitation energies of some steroid hormones calculated with the semiempirical HAM/3 method

      JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY
    37. Watanabe, M; Yamashita, T; Hara, A; Murakami, T; Ando, Y; Uyama, E; Mita, S
      High signal in the spinal cord on T2-weighted images in rapidly progressive tropical spastic paraparesis

      NEURORADIOLOGY
    38. Grochalska, D; Barabasz, A; Windyga, B; Sciezynska, H; Mroczek, J; Fonberg-Broczek, M; Porowski, S
      The effect of high pressure an the quality and shelf-life of cooked pork ham

      MEDYCYNA WETERYNARYJNA
    39. Shimizu, H; Shiga, Y; Fujihara, K; Ohnuma, A; Itoyama, Y
      Clinical and physiological significance of abnormally prolonged central motor conduction time in HAM/TSP

      JOURNAL OF THE NEUROLOGICAL SCIENCES
    40. Ureta-Vidal, A; Pique, C; Garcia, Z; Dehee, Z; Tortevoye, P; Desire, N; Gessain, A; Chancerel, B; Gout, O; Lemonnier, FA; Cochet, M
      Human T cell leukemia virus type I (HTLV-I) infection induces greater expansions of CD8 T lymphocytes in persons with HTLV-I-associated myelopathy/tropical spastic paraparesis than in asymptomatic carriers

      JOURNAL OF INFECTIOUS DISEASES
    41. Nagai, M; Kubota, R; Greten, TF; Schneck, JP; Leist, TP; Jacobson, S
      Increased activated human T cell lymphotropic virus type I (HTLV-I) tax11-19-specific memory and effector CD8(+) cells in patients with HTLV-I-associated myelopathy/tropical spastic paraparesis: Correlation with HTLV-I provirus load

      JOURNAL OF INFECTIOUS DISEASES
    42. Du, M; Ahn, DU
      Volatile substances of Chinese traditional Jinhua ham and Cantonese sausage

      JOURNAL OF FOOD SCIENCE
    43. Ruiz, J; Ventanas, J; Cava, R
      New device for direct extraction of volatiles in solid samples using SPME

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    44. Rywotycki, R
      Nitrosamine concentrations in beef ham - 1. Influence of smoking and diversified combinations of functional additives

      FLEISCHWIRTSCHAFT
    45. Arneth, W
      Chemistry of curing meat flavour

      FLEISCHWIRTSCHAFT
    46. Hahn, G; Malenica, M; Muller, WD; Taubert, E; Petrak, T
      Turkey breast meat - Glycolysis post-mortem and technological properties

      FLEISCHWIRTSCHAFT
    47. Boadas, C; Gou, P; Valero, A; Arnau, J
      Changes in different zones of dry-cured ham during drying - Moisture and sodium chloride content

      FLEISCHWIRTSCHAFT
    48. Torgeman, A; Ben-Aroya, Z; Grunspan, A; Zelin, E; Butovsky, E; Hallak, M; Lochelt, M; Flugel, RM; Livneh, E; Wolfson, M; Kedar, I; Aboud, M
      Activation of HTLV-I long terminal repeat by stress-inducing agents and protection of HTLV-I-Infected T-cells from apoptosis by the viral Tax protein

      EXPERIMENTAL CELL RESEARCH
    49. Sakai, JA; Nagai, M; Brennan, MB; Mora, CA; Jacobson, S
      In vitro spontaneous lymphoproliferation in patients with human T-cell lymphotropic virus type I-associated neurologic disease: predominant expansionof CD8+ T cells

      BLOOD
    50. Marin, MH; Penton, PC; Bocalandro, YM; Pena, LP; Navarro, JD; Lopez, LJG
      Chimeric synthetic peptides containing two immunodominant epitopes from the envelope gp46 and the transmembrane gp21 glycoproteins of HTLV-I virus

      BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS
    51. Machuca, A; Soriano, V
      In vivo fluctuation of HTLV-I and HTLV-II proviral load in patients receiving antiretroviral drugs

      JOURNAL OF ACQUIRED IMMUNE DEFICIENCY SYNDROMES
    52. Roy, P; Chatterjee, A; Banerjee, PP; Bhattacharya, S
      A thyrotropin-like molecule from the pituitary of an Indian freshwater murrel: comparison of its biological activity with other thyrotropins

      COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY C-PHARMACOLOGY TOXICOLOGY & ENDOCRINOLOGY
    53. Vilar, I; Fontan, MCG; Prieto, B; Tornadijo, ME; Carballo, J
      A survey on the microbiological changes during the manufacture of dry-cured lacon, a Spanish traditional meat product

      JOURNAL OF APPLIED MICROBIOLOGY
    54. Matsuzaki, T; Nakagawa, M; Nagai, M; Nobuhara, Y; Usuku, K; Higuchi, I; Takahashi, K; Moritoyo, T; Arimura, K; Izumo, S; Akiba, S; Osame, M
      HTLV-I-associated myelopathy (HAM)/tropical spastic paraparesis (TSP) withamyotrophic lateral sclerosis-like manifestations

      JOURNAL OF NEUROVIROLOGY
    55. Nakane, S; Shirabe, S; Moriuchi, R; Mizokami, A; Furuya, T; Nishiura, Y; Okazaki, S; Yoshizuka, N; Suzuki, Y; Nakamura, T; Katamine, S; Gojobori, T; Eguchi, K
      Comparative molecular analysis of HTLV-I proviral DNA in HTLV-I infected members of a family with a discordant HTLV-I-associated myelopathy in monozygotic twins

      JOURNAL OF NEUROVIROLOGY
    56. Andres, AI; Ruiz, J; Mayoral, AI; Tejeda, JF; Cava, R
      Influence of rearing conditions and crossbreeding on muscle color in Iberian pigs

      FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
    57. Cava, R; Ventanas, J; Ruiz, J; Andres, AI; Antequera, T
      Sensory characteristics of Iberian ham: Influence of rearing system and muscle location

      FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
    58. Gonzalez, CB; Ockerman, HW
      Dry-cured Mediterranean hams: Long process, slow changes and high quality:A review

      JOURNAL OF MUSCLE FOODS
    59. Toldra, F; Aristoy, MC; Flores, M
      Contribution of muscle aminopeptidases to flavor development in dry-cured ham

      FOOD RESEARCH INTERNATIONAL
    60. Ruiz-Carrascal, J; Ventanas, J; Cava, R; Andres, AI; Garcia, C
      Texture and appearance of dry cured ham as affected by fat content and fatty acid composition

      FOOD RESEARCH INTERNATIONAL
    61. Beriain, MJ; Chasco, J; Lizaso, G
      Relationship between biochemical and sensory quality characteristics of different commercial brands of salchichon

      FOOD CONTROL
    62. Beriain, MJ; Lizaso, G; Chasco, J
      Free amino acids and proteolysis involved in 'salchichon' processing

      FOOD CONTROL
    63. Bangham, CRM
      The immune response to HTLV-1

      CURRENT OPINION IN IMMUNOLOGY
    64. Takahashi, T; Takase, H; Urano, T; Sugita, S; Miyata, K; Miyata, N; Mochizuki, M
      Clinical features of human T-lymphotropic virus type 1 uveitis: a long-term follow-up

      OCULAR IMMUNOLOGY AND INFLAMMATION
    65. Fernandez, M; Ordonez, JA; Bruna, JM; Herranz, B; de la Hoz, L
      Accelerated ripening of dry fermented sausages

      TRENDS IN FOOD SCIENCE & TECHNOLOGY
    66. Izumi, T
      Pulmonary lymphangiomyomatosis - Past, present, and future-

      INTERNAL MEDICINE
    67. Ohya, O; Ikeda, H; Tomaru, U; Yamashita, I; Kasai, T; Morita, K; Wakisaka, A; Yoshiki, T
      Human T-lymphocyte virus type I (HTLV-I)-induced myeloneuropathy in rats: Oligodendrocytes undergo apoptosis in the presence of HTLV-I

      APMIS
    68. Kubota, R; Nagai, M; Kawanishi, T; Osame, M; Jacobson, S
      Increased HTLV type 1 Tax-specific CD8(+) cells in HTLV type 1-associated myelopathy/tropical spastic paraparesis: Correlation with HTLV type 1 proviral load

      AIDS RESEARCH AND HUMAN RETROVIRUSES
    69. Mottram, P; Wilson, K; Copeland, J
      Validation of the Hamilton Depression rating scale and Montgommery and Asberg Rating Scales in terms of AGECAT depression cases

      INTERNATIONAL JOURNAL OF GERIATRIC PSYCHIATRY
    70. Ahmed, A; Choudhary, MI; Farooq, A; Demirci, B; Demirci, F; Baser, KHC
      Essential oil constituents of the spice Cinnamomum tamala (Ham.) Nees & Eberm.

      FLAVOUR AND FRAGRANCE JOURNAL
    71. Samelis, J; Kakouri, A; Rementzis, J
      Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4 degrees C

      FOOD MICROBIOLOGY
    72. Pant, N; Jain, DC; Bhakuni, RS
      Phytochemicals from genus Swertia and their biological activities

      INDIAN JOURNAL OF CHEMISTRY SECTION B-ORGANIC CHEMISTRY INCLUDING MEDICINAL CHEMISTRY
    73. Nunez, F; Diaz, MC; Rodriguez, M; Aranda, E; Martin, A; Asensio, MA
      Effects of substrate, water activity, and temperature on growth and verrucosidin production by Penicillium polonicum isolated from dry-cured ham

      JOURNAL OF FOOD PROTECTION
    74. Garcia-Garrido, JA; Quiles-Zafra, R; Tapiador, J; de Castro, MDL
      Activity of cathepsin B, D, H and L in Spanish dry-cured ham of normal anddefective texture

      MEAT SCIENCE
    75. Zanardi, E; Novelli, E; Ghiretti, GP; Chizzolini, R
      Oxidative stability of lipids and cholesterol in salame Milano, coppa and Parma ham: dietary supplementation with vitamin E and oleic acid

      MEAT SCIENCE
    76. Martin, L; Timon, ML; Petron, MJ; Ventanas, J; Antequera, T
      Evolution of volatile aldehydes in Iberian ham matured under different processing conditions

      MEAT SCIENCE
    77. Bosi, P; Cacciavillani, JA; Casini, L; Lo Fiego, DP; Marchetti, M; Mattuzzi, S
      Effects of dietary high-oleic acid sunflower oil, copper and vitamin E levels on the fatty acid composition and the quality of dry cured Parma ham

      MEAT SCIENCE
    78. Alasnier, C; David-Briand, E; Gandemer, G
      Lipolysis in muscles during refrigerated storage as related to the metabolic type of the fibres in the rabbit

      MEAT SCIENCE
    79. Bruna, JR; Fernandez, M; Hierro, EM; Ordonez, JA; de la Hoz, L
      Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages

      MEAT SCIENCE
    80. Sarrazin, C; Le Quere, JL; Gretsch, C; Liardon, R
      Representativeness of coffee aroma extracts: a comparison of different extraction methods

      FOOD CHEMISTRY
    81. Stoeva, S; Byrne, CE; Mullen, AM; Troy, DJ; Voelter, W
      Isolation and identification of proteolytic fragments from TCA soluble extracts of bovine M-longissimus dorsi

      FOOD CHEMISTRY
    82. Flores, M; Moya, VJ; Aristoy, MC; Toldra, F
      Nitrogen compounds as potential biochemical markers of pork meat quality

      FOOD CHEMISTRY
    83. Cava, R; Ventanas, J; Tejeda, JF; Ruiz, J; Antequera, T
      Effect of free-range rearing and alpha-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs

      FOOD CHEMISTRY
    84. Garcia, C; Martin, A; Timon, ML; Cordoba, JJ
      Microbial populations and volatile compounds in the 'bone taint' spoilage of dry cured ham

      LETTERS IN APPLIED MICROBIOLOGY
    85. Dzudie, T; Okubanjo, A; Beatrice, KS
      Effect of rigor state and curing time on quality of goat ham

      JOURNAL OF FOOD ENGINEERING
    86. Gurtsevich, VE
      HTLV-I infection in Russia and CIS (seroepidemiological and molecular-biological investigations).

      GEMATOLOGIYA I TRANSFUZIOLOGIYA
    87. Nishimura, M; Maeda, M; Matsuoka, M; Mine, H; Saji, H; Matsui, M; Kuroda, Y; Kawakami, H; Uchiyama, T
      Tumor necrosis factor, tumor necrosis factor receptors type 1 and 2, lymphotoxin-alpha, and HLA-DRB1 gene polymorphisms in human T-cell lymphotropic virus type I associated myelopathy

      HUMAN IMMUNOLOGY
    88. Kubota, R; Kawanishi, T; Matsubara, H; Manns, A; Jacobson, S
      HTLV-I specific IFN-gamma+CD8+lymphocytes correlate with the proviral loadin peripheral blood of infected individuals

      JOURNAL OF NEUROIMMUNOLOGY
    89. Matsuoka, E; Usuku, K; Jonosono, M; Takenouchi, N; Izumo, S; Osame, M
      CD44 splice variant involvement in the chronic inflammatory disease of thespinal cord: HAM/TSP

      JOURNAL OF NEUROIMMUNOLOGY
    90. Gianelli, P; Flores, M; Moya, VJ; Aristoy, MC; Toldra, F
      Effect of carnosine, anserine and other endogenous skeletal peptides on the activity of porcine muscle alanyl and arginyl aminopeptidases

      JOURNAL OF FOOD BIOCHEMISTRY
    91. Casseb, J; Penalva-de-Oliveira, AC
      The pathogenesis of tropical spastic paraparesis/human T-cell leukemia type I-associated myelopathy

      BRAZILIAN JOURNAL OF MEDICAL AND BIOLOGICAL RESEARCH
    92. Srinivasan, A; Teo, CP
      A constant-factor approximation algorithm for packet routing and balancinglocal vs. global criteria

      SIAM JOURNAL ON COMPUTING
    93. Fernandez, X; Mourot, J; Lebret, B; Gilbert, S; Monin, G
      Influence of intramuscular fat content on lipid composition, sensory qualities and consumer acceptability of cured cooked ham

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    94. Nakatsuji, Y; Sugai, F; Watanabe, S; Kaido, M; Koguchi, K; Abe, K; Sakoda, S
      HTLV-I-associated myelopathy manifested after renal transplantation

      JOURNAL OF THE NEUROLOGICAL SCIENCES
    95. Umehara, F; Abe, M; Koreeda, Y; Izumo, S; Osame, M
      Axonal damage revealed by accumulation of beta-amyloid precursor protein in HTLV-I-associated myelopathy

      JOURNAL OF THE NEUROLOGICAL SCIENCES
    96. Horiuchi, I; Kawano, Y; Yamasaki, K; Minohara, M; Furue, M; Taniwaki, T; Miyazaki, T; Kira, J
      Th1 dominance in HAM/TSP and the optico-spinal form of multiple sclerosis versus Th2 dominance in mite antigen-specific IgE myelitis

      JOURNAL OF THE NEUROLOGICAL SCIENCES
    97. Cabre, P; Smadja, D; Cabie, A; Newton, CRJC
      HTLV-1 and HIV infections of the central nervous system in tropical areas

      JOURNAL OF NEUROLOGY NEUROSURGERY AND PSYCHIATRY
    98. Ham, FS
      The Jahn-Teller effect: a retrospective view

      JOURNAL OF LUMINESCENCE
    99. Alasnier, C; Meynier, A; Viau, M; Gandemer, G
      Hydrolytic and oxidative changes in the lipids of chicken breast and thighmuscles during refrigerated storage

      JOURNAL OF FOOD SCIENCE
    100. Sentandreu, MA; Toldra, F
      Purification and biochemical properties of dipeptidyl peptidase I from porcine skeletal muscle

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY


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Documento generato il 28/10/20 alle ore 10:40:07