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La investigación científica en el pensamiento de Don Santiago Ramón y Cajal

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New functional fibre in milk puddings : effect on sensory properties and consumers`acceptability

Tags: Evaluación sensorial, Postres de leche

Alternatives to reduce the bitterness, astringency and characteristic flavour of antioxidant extracts

Tags: Alimentos, Antioxidantes

Chemical reactivity of lithium-doped fullerenes

Tags: Grafeno, Superconductividad

Enantiospecific synthesis and insect feeding activity of sulfur-containing cyclitols

Tags: Comportamiento Animal, Insectos

Spectroscopic behavior and biological activity of K3[VO(=2)2CO3]H2O

Tags: Espectroscopía

Synthesis and spectroscopic characterization of hydroxylamido/amino acid complexes of oxovanadium (V)

Tags: Aminoácidos, Complejos, Síntesis

Effect of complexation of 3-aminoquinoxaline-2-carbonitrile 1,4-dioxides with palladium and copper on their anti-T. Cruzi activity

Tags: Cobre, Paladio, Tripanosomiasis

Sensory characterization of the astringency of commercial Uruguayan Tannat wines

Tags: Evaluación sensorial, Vino, Vinos Tannat

Hybrid β-HgS nanoparticles and P3HT layers for solar cells applications

Tags: Células solares hibridas, Nanopartículas, Semiconductores

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