69 results on '"Prieto, Ana"'
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2. Rapid screening of apple juice quality using ultraviolet, visible, and near infrared spectroscopy and chemometrics: A comparative study
3. Neurological presentations of COVID-19: Findings from the Spanish Society of Neurology neuroCOVID-19 registry
4. Corrigendum to “Surrogate endpoints in phase III randomized trials of advanced gastroesophageal cancer: A systematic review and meta-analysis” [Crit. Rev. Oncol./Hematol. 201 (2024) 104416]
5. Toxicological assessment of two silane-modified clay minerals with potential use as food contact materials in human hepatoma cells and Salmonella typhimurium strains
6. Genotoxicity of a thiosulfonate compound derived from Allium sp. intended to be used in active food packaging: In vivo comet assay and micronucleus test
7. In vitro genotoxicity testing of carvacrol and thymol using the micronucleus and mouse lymphoma assays
8. Do risk aversion and wages explain educational choices?
9. Assessment of carotenoid production by Dunaliella salina in different culture systems and operation regimes
10. Differential protein expression in two bivalve species; Mytilus galloprovincialis and Corbicula fluminea; exposed to Cylindrospermopsis raciborskii cells
11. Dietary N-Acetylcysteine (NAC) prevents histopathological changes in tilapias ( Oreochromis niloticus) exposed to a microcystin-producing cyanobacterial water bloom
12. Interactive web environment for collaborative and extensible diagram based learning
13. Time-dependent oxidative stress responses after acute exposure to toxic cyanobacterial cells containing microcystins in tilapia fish (Oreochromis niloticus) under laboratory conditions
14. Differential oxidative stress responses to microcystins LR and RR in intraperitoneally exposed tilapia fish ( Oreochromis sp.)
15. Indicators for the sustainability assessment of MBR technologies for wastewater reuse in Chile: The good, the bad, and the ugly
16. Toxic cyanobacterial cells containing microcystins induce oxidative stress in exposed tilapia fish ( Oreochromis sp.) under laboratory conditions
17. Protective effects of sulforaphane against toxic substances and contaminants: A systematic review.
18. Deletions in a ribosomal protein-coding gene are associated with tigecycline resistance in Enterococcus faecium
19. Occurrence and toxicity of microcystin congeners other than MC-LR and MC-RR: A review.
20. Synthesis of 5-phenyl-1,8-naphthalic anhydrides: An exercise in acenaphthene chemistry.
21. Influence of porosity on the mechanical behaviour of single phase β-TCP ceramics.
22. Genotoxicity evaluation of two derived products from Allium extracts: s-propylmercaptocysteine and s-propyl mercaptoglutathione.
23. Cytotoxicity and mutagenicity assessment of organomodified clays potentially used in food packaging.
24. Influence of microstructural characteristics on fracture toughness of refractory materials.
25. Detection of cylindrospermopsin toxin markers in cyanobacterial algal blooms using analytical pyrolysis (Py-GC/MS) and thermally-assisted hydrolysis and methylation (TCh-GC/MS).
26. Development and start up of a gas-lift anaerobic membrane bioreactor (Gl-AnMBR) for conversion of sewage to energy, water and nutrients.
27. Effects of thermal treatments during cooking, microwave oven and boiling, on the unconjugated microcystin concentration in muscle of fish (Oreochromis niloticus)
28. Magnetic Tagging Increases Delivery of Circulating Progenitors in Vascular Injury.
29. The pharmacokinetics and metabolism of ivermectin in domestic animal species.
30. Some fractional-calculus results involving the generalized Lommel–Wright and related functions
31. Influence of refrigeration and freezing in Microcystins and Cylindrospermopsin concentrations on fish muscle of tilapia (Oreochromis niloticus) and tench (Tinca tinca).
32. Biocatalytic membrane reactor modeling for fermentative hydrogen production from wastewater: A review.
33. Safety assessment of propyl-propane-thiosulfonate (PTSO): 90-days oral subchronic toxicity study in rats.
34. Detection of cylindrospermopsin and its decomposition products in raw and cooked fish (Oreochromis niloticus) by analytical pyrolysis (Py-GC/MS).
35. Value of drug provocation test in non-immediate hypersensitivity reactions to betalactams in pediatric age.
36. Real time monitoring of the combined effect of chlorophyll content and light filtering packaging on virgin olive oil photo-stability using mesh cell-FTIR spectroscopy.
37. Detection of mutagenic activity of novel modified clays intended to a nanocomposite material by the Ames test.
38. Tradeoffs between economy wide future net zero and net negative economy systems: The case of Chile.
39. Effect of cold food storage techniques on the contents of Microcystins and Cylindrospermopsin in leaves of spinach (Spinacia oleracea) and lettuce (Lactuca sativa).
40. Techno-economic analysis of wastewater sludge gasification: A decentralized urban perspective.
41. Analysis of MC-LR and MC-RR in tissue from freshwater fish (Tinca tinca) and crayfish (Procambarus clarkii) in tench ponds (Cáceres, Spain) by liquid chromatography–mass spectrometry (LC–MS).
42. Enhancement of Microbubble Mediated Gene Delivery by Simultaneous Exposure to Ultrasonic and Magnetic Fields
43. Human Organs-on-Chips for Virology.
44. Toxic effects of the cylindrospermopsin and chlorpyrifos combination on the differentiated SH-SY5Y human neuroblastoma cell line.
45. In vitro toxicological assessment of an organosulfur compound from Allium extract: Cytotoxicity, mutagenicity and genotoxicity studies.
46. Genotoxicity evaluation of carvacrol in rats using a combined micronucleus and comet assay.
47. In vitro toxicological evaluation of essential oils and their main compounds used in active food packaging: A review.
48. Validation and application of a method to determine CYN in tissues from freshwater fish by LC–MS/MS.
49. Genotoxicity evaluation of a major compound of oregano essential oil by the in vitro micronucleus assay.
50. Cytotoxic and mutagenic in vitro assessment of two organosulfur compounds derived from onion to be used in the food industry.
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