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1.
Patients' contribution to drug safety in Catalonia: the interest of personal feelings on adverse drug reactions.
Eur J Clin Pharmacol
; 77(4): 637-642, 2021 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-33170306
2.
National critical incident reporting systems relevant to anaesthesia: a European survey.
Br J Anaesth
; 112(3): 546-55, 2014 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-24318857
3.
Modelling of salt uptake for salt content standardization in dry-cured ham.
Meat Sci
; 214: 109523, 2024 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-38692013
4.
The Next Food Revolution Is Here: Recombinant Microbial Production of Milk and Egg Proteins by Precision Fermentation.
Annu Rev Food Sci Technol
; 2023 Dec 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-38134386
5.
Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development.
Meat Sci
; 172: 108362, 2021 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-33161218
6.
Instrumental texture analysis on the surface of dry-cured ham to define the end of the process.
Meat Sci
; 172: 108334, 2021 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-33059180
7.
Association between nitrous oxide and the incidence of postoperative nausea and vomiting in adults: a systematic review and meta-analysis.
Anaesthesia
; 65(4): 379-87, 2010 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-20151955
8.
[Postoperative nausea and vomiting and opioid-induced nausea and vomiting: guidelines for prevention and treatment]. / Recomendaciones de prevención y tratamiento de las náuseas y vómitos postoperatorios y/o asociados a las infusiones de opioides.
Rev Esp Anestesiol Reanim
; 57(8): 508-24, 2010 Oct.
Artículo
en Español
| MEDLINE | ID: mdl-21033457
9.
Causes for cancellation of elective surgical procedures in a Spanish general hospital.
Anaesthesia
; 64(5): 487-93, 2009 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-19413817
10.
Desorption isotherms of salted minced pork using K-lactate as a substitute for NaCl.
Meat Sci
; 83(4): 642-6, 2009 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-20416645
11.
Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters.
Meat Sci
; 83(3): 390-7, 2009 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-20416702
12.
Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content.
Meat Sci
; 82(2): 213-8, 2009 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-20416756
13.
Effect of high pressure processing temperature on dry-cured hams with different textural characteristics.
Meat Sci
; 152: 127-133, 2019 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-30849689
14.
Predictive value of six risk scores for outcome after surgical repair of hip fracture in elderly patients.
Acta Anaesthesiol Scand
; 52(1): 125-31, 2008 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-17996004
15.
Effect of the inoculation of a starter culture and vacuum packaging (during resting stage) on the appearance and some microbiological and physicochemical parameters of dry-cured ham.
Meat Sci
; 79(1): 29-38, 2008 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062595
16.
Effect of the inoculation of a starter culture and vacuum packaging during the resting stage on sensory traits of dry-cured ham.
Meat Sci
; 80(4): 1074-80, 2008 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063839
17.
Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying process.
Meat Sci
; 80(2): 231-8, 2008 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063327
18.
Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate.
Meat Sci
; 80(4): 1225-30, 2008 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063862
19.
Effect of a 10-day ageing at 30°C on the texture of dry-cured hams processed at temperatures up to 18°C in relation to raw meat pH and salting time.
Meat Sci
; 80(4): 1333-9, 2008 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063876
20.
Sorption isotherms of salted minced pork and of lean surface of dry-cured hams at the end of the resting period using KCl as substitute for NaCl.
Meat Sci
; 77(4): 643-8, 2007 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061953