Results 101 to 110 of about 58,748 (121)

Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms

Food Chemistry, 2021
Juan Yang, Hao Dong, Xiaofang Zeng
exaly  

High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi

Food Hydrocolloids, 2022
A M Abd El-Aty, Mingqian Tan
exaly  

Environmental innovation and R&D cooperation: Empirical evidence from Spanish manufacturing firms

Research Policy, 2012
Valentina De Marchi
exaly  

NAT2 slow acetylation, GSTM1 null genotype, and risk of bladder cancer: results from the Spanish Bladder Cancer Study and meta-analyses

Lancet, The, 2005
Montserrat Garcia-Closas, Nuria Malats, David W Hein   +2 more
exaly  

The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers

Food Quality and Preference, 2020
Laura Laguna
exaly  

Does the development of environmental innovation require different resources? Evidence from Spanish manufacturing firms

Journal of Cleaner Production, 2015
Giulio Cainelli, Valentina De Marchi, Roberto Grandinetti   +2 more
exaly  

The fear of COVID-19 scale: Validation in spanish university students

Psychiatry Research, 2020
Juan-José Criado-Álvarez, José M Latorre   +1 more
exaly  

Phase III Study of Capecitabine Plus Oxaliplatin Compared With Continuous-Infusion Fluorouracil Plus Oxaliplatin As First-Line Therapy in Metastatic Colorectal Cancer: Final Report of the Spanish Cooperative Group for the Treatment of Digestive Tumors Trial

Journal of Clinical Oncology, 2007
Alfredo Carrato
exaly  

Ingestion of microplastics by demersal fish from the Spanish Atlantic and Mediterranean coasts

Marine Pollution Bulletin, 2016
Juan Bellas, Victoria Besada, Concepción Martínez-Gómez   +2 more
exaly