Literatura académica sobre el tema "Food metabolome"
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Artículos de revistas sobre el tema "Food metabolome"
Zhu, Guangsu, Min Guo, Jianxin Zhao, Hao Zhang, Gang Wang y Wei Chen. "Integrative Metabolomic Characterization Reveals the Mediating Effect of Bifidobacterium breve on Amino Acid Metabolism in a Mouse Model of Alzheimer’s Disease". Nutrients 14, n.º 4 (9 de febrero de 2022): 735. http://dx.doi.org/10.3390/nu14040735.
Texto completoEphraim, Eden y Dennis E. Jewell. "Effect of Added Dietary Betaine and Soluble Fiber on Metabolites and Fecal Microbiome in Dogs with Early Renal Disease". Metabolites 10, n.º 9 (15 de septiembre de 2020): 370. http://dx.doi.org/10.3390/metabo10090370.
Texto completoSAKURAI, Nozomu. "Food Metabolome Repository: a New Database for Identification of Unknown Compounds in Food Metabolome Analyses". Oleoscience 19, n.º 2 (2019): 59–65. http://dx.doi.org/10.5650/oleoscience.19.59.
Texto completoSzczerbinski, Lukasz, Gladys Wojciechowska, Adam Olichwier, Mark A. Taylor, Urszula Puchta, Paulina Konopka, Adam Paszko et al. "Untargeted Metabolomics Analysis of the Serum Metabolic Signature of Childhood Obesity". Nutrients 14, n.º 1 (4 de enero de 2022): 214. http://dx.doi.org/10.3390/nu14010214.
Texto completoGhini, Veronica, Leonardo Tenori, Francesco Capozzi, Claudio Luchinat, Achim Bub, Corinne Malpuech-Brugere, Caroline Orfila, Luigi Ricciardiello y Alessandra Bordoni. "DHA-Induced Perturbation of Human Serum Metabolome. Role of the Food Matrix and Co-Administration of Oat β-glucan and Anthocyanins". Nutrients 12, n.º 1 (27 de diciembre de 2019): 86. http://dx.doi.org/10.3390/nu12010086.
Texto completoKay, Colin, Alex Smirnov, Jessica Everhart, Ciara Conway, Harry Schulz, Zhaocong Yang, Jing Yang y Xiuxia Du. "The Metabolome of Food Knowledge Database: Development of a Nutrition Database to Support Precision Nutrition". Current Developments in Nutrition 6, Supplement_1 (junio de 2022): 1114. http://dx.doi.org/10.1093/cdn/nzac078.008.
Texto completoBrown, Dustin G., Erica C. Borresen, Regina J. Brown y Elizabeth P. Ryan. "Heat-stabilised rice bran consumption by colorectal cancer survivors modulates stool metabolite profiles and metabolic networks: a randomised controlled trial". British Journal of Nutrition 117, n.º 9 (14 de mayo de 2017): 1244–56. http://dx.doi.org/10.1017/s0007114517001106.
Texto completoMartín-Masot, Rafael, Jose Daniel Galo-Licona, Natàlia Mota-Martorell, Joaquim Sol, Mariona Jové, José Maldonado, Reinald Pamplona y Teresa Nestares. "Up-Regulation of Specific Bioactive Lipids in Celiac Disease". Nutrients 13, n.º 7 (30 de junio de 2021): 2271. http://dx.doi.org/10.3390/nu13072271.
Texto completoBagheri, Minoo, Jonathan D. Mosley y Jane F. Ferguson. "Diet Quality, Gut Microbiome and Metabolism". Current Developments in Nutrition 5, Supplement_2 (junio de 2021): 1148. http://dx.doi.org/10.1093/cdn/nzab054_003.
Texto completoJin, Qi, Alicen Black, Stefanos N. Kales, Dhiraj Vattem, Miguel Ruiz-Canela y Mercedes Sotos-Prieto. "Metabolomics and Microbiomes as Potential Tools to Evaluate the Effects of the Mediterranean Diet". Nutrients 11, n.º 1 (21 de enero de 2019): 207. http://dx.doi.org/10.3390/nu11010207.
Texto completoTesis sobre el tema "Food metabolome"
Trimigno, Alessia <1989>. "A "Foodomic" Approach for the Evaluation of Food Quality and its Impact on the Human Metabolome". Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2017. http://amsdottorato.unibo.it/7917/1/Trimigno%20Alessia%20Tesi.pdf.
Texto completoCeci, Adriana Teresa. "Measuring the nutritional quality of local plant-based EUREGIO foods". Doctoral thesis, Università degli studi di Trento, 2022. https://hdl.handle.net/11572/355331.
Texto completoPIRAS, CRISTINA. "Metabolomic investigation of food matrices by ¹H NMR spectroscopy". Doctoral thesis, Università degli Studi di Cagliari, 2012. http://hdl.handle.net/11584/266182.
Texto completoGHISONI, SILVIA. "UNTARGETED METABOLOMIC FINGERPRINTING FOR AUTHENTICITY AND TRACEABILITY OF FOODS". Doctoral thesis, Università Cattolica del Sacro Cuore, 2020. http://hdl.handle.net/10280/72714.
Texto completoNowadays, food traceability is a growing consumer interest worldwide. Food traceability could be considered a fundamental tool for ensuring safety and high quality of food. Food quality is based not only on the safety and integrity of food, but also on the authenticity, the genuineness of the raw material and the geographical origin. The aim of the work was to investigate the potential of untargeted metabolomics to ensure the authenticity and traceability of foods. Secondary metabolites, like polyphenols and sterols, could be conveniently used to meet this goal due to their chemical diversity and their responses to environmental stimuli. Samples were analyzed through UHPLC-ESI/QTOF-MS. The obtained data were subjected to multivariate statistical analysis. The obtained results showed that secondary metabolites can be efficiently used for authenticity and traceability purposes, with regards to cultivars and geographical origin. These information confirm the role of environmental factors in shaping the actual profile of secondary metabolites in plant foods. The markers found could be used for a target quantification method, a less expensive and less sophisticated analysis, in order to provide an efficient tool that could help to guarantee food quality on routine basis.
GHISONI, SILVIA. "UNTARGETED METABOLOMIC FINGERPRINTING FOR AUTHENTICITY AND TRACEABILITY OF FOODS". Doctoral thesis, Università Cattolica del Sacro Cuore, 2020. http://hdl.handle.net/10280/72714.
Texto completoNowadays, food traceability is a growing consumer interest worldwide. Food traceability could be considered a fundamental tool for ensuring safety and high quality of food. Food quality is based not only on the safety and integrity of food, but also on the authenticity, the genuineness of the raw material and the geographical origin. The aim of the work was to investigate the potential of untargeted metabolomics to ensure the authenticity and traceability of foods. Secondary metabolites, like polyphenols and sterols, could be conveniently used to meet this goal due to their chemical diversity and their responses to environmental stimuli. Samples were analyzed through UHPLC-ESI/QTOF-MS. The obtained data were subjected to multivariate statistical analysis. The obtained results showed that secondary metabolites can be efficiently used for authenticity and traceability purposes, with regards to cultivars and geographical origin. These information confirm the role of environmental factors in shaping the actual profile of secondary metabolites in plant foods. The markers found could be used for a target quantification method, a less expensive and less sophisticated analysis, in order to provide an efficient tool that could help to guarantee food quality on routine basis.
VIBERT, LAURENT. "Estimation des reserves en fer chez les coureurs de fond et de demi-fond". Nice, 1988. http://www.theses.fr/1988NICE6523.
Texto completoHajjar, Ghina. "Authentication of food matrices using lipid markers obtained by isotopic and metabolomic NMR". Thesis, Nantes, 2019. http://www.theses.fr/2019NANT4083.
Texto completoOrigin of food products is an important criterion that affects the costumer’s choice since the food quality is determined, among other factors, by geographical and botanical or animal origins. The risk of fraud being considerable, implementation of robust authentication methods is then an urge. Nuclear Magnetic Resonance (NMR) is one of the analytical tools used for this purpose. It allows the identification of origin-related markers within the studied matrix. In this respect, lipids can be considered as a source of quasi-universal biomarkers due to their ubiquitous presence in food matrices. In this project, NMR spectroscopy was used for characterization of lipids and for identification of metabolomic and isotopic biomarkers tracing back origin of analyzed product. Hen egg served as a model matrix to conduct our investigations. Analyzes of triacylglycerols (TAG), phospholipids (PL), and cholesterol were carried out after improving extraction protocols and acquisition and processing conditions of their 1H and 13C NMR spectra. Metabisotopomic (metabolomic and isotopic) data resulting from spectral deconvolution were used as predictors in multivariate discriminant analysis allowing classification of samples according to their origin, to the hen breed, and to the farming system. Metabolomic variables were also used for the individual quantification of fatty acids within TAG and PL, even those present in minute amounts such as punicic, rumenic and Osbond acids
Fang, Zhou. "Effects of Carboxymethyl-Lysine in Heat Processed Foods on the Plasma Metabolome in Mice". DigitalCommons@USU, 2016. https://digitalcommons.usu.edu/etd/4752.
Texto completoCerff, Jeanne. "Optimisation of kefir biomass and metabolite production in conjunction with sensory evaluation". Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52979.
Texto completoENGLISH ABSTRACT: Developing countries such as South Africa are in dire need of nutritionally adequate dairy food and beverage sources that are ambient stable due to minimal access to refrigeration. One such product is Kefir, a naturally fermented milk beverage that originated in Caucasian China many centuries ago. The microorganisms responsible for fermentation of the milk are held together in a carbohydrate matrix in the form of small grains. These grains are then removed from the beverage prior to consumption, and added to fresh milk for new fermentations. This beverage holds great potential for large scale development due to the self-propagating nature of the grains, the lack of sophisticated equipment and knowledge necessary for production, and the appealing sensory characteristics of this beverage. This study was therefore performed as an initial investigation to determine the optimum fermentation conditions for large-scale grain production and optimal sensory appeal. Kefir grain production was found to be proportional to incubation temperature in the range studied (18°, 22°, 25° and 30°C), with maximum grain biomass increases of 500% for the Kefir incubated at 30°C over the 10 d trial. During fermentation of Kefir grains in milk, lactic acid and other metabolites are produced. Lactic acid results in coagulation of the milk, necessary to provide the characteristic texture and flavour of Kefir, as well as exerting a preservative effect. Lactic acid production was found to be strongly proportional to both incubation temperature and inoculum concentration. The samples containing 2% (w/v) Kefir grain inoculum concentration that were incubated at 25°C for 24 h were found to have optimum lactic acid levels for good quality Kefir (pH of 4.4 - 4.6 and TA of 1.0 - 1.15%). The other metabolites produced during Kefir fermentation are responsible for the specific flavour of Kefir, and include acetaldehyde, diacetyl, ethanol, acetone and 2-butanone. These compounds were studied using headspace gas chromatography over the fermentation period, which yielded good resolution and separation of all these compounds, however, only acetaldehyde, ethanol and acetone were found to be major metabolites in this study, These analytical results were then further compared to sensory results for key identified attributes, as obtained from a trained sensory panel, to enable recommendations for optimum fermentation conditions to be made. The studied attributes included sourness, sweetness, butteriness, creaminess, yoghurt flavour, cowiness, effervescence, yeastiness, smoothness and overall acceptability. It was apparent from this study that correlations between analytical and sensory data could be drawn, and that panellists were particularly accurate in detecting the attribute sourness resulting from the accumulated lactic acid in the Kefir. Overall acceptability also seemed to be intricately linked to the attribute creaminess, hence the regular literature references to full-cream Kefir as optimum for best sensory appeal. From this study, it was evident that Kefir with optimal sensory appeal is obtained with incubation for 18 h at moderate temperatures (22° or 25°C) and grain inoculum concentrations (0.8% w/v).
AFRIKAANSE OPSOMMING: In ontwikkelende lande soos Suid-Afrika, bestaan daar 'n groot behoefte aan voedsame suiwelprodukte wat stabiel is by kamer temperatuur aangesien 'n groot deel van die bevolking beperkte toegang tot verkoelingsfasiliteite het. Een so 'n produk is Kefir, 'n natuurlike gefermenteerde suiwelproduk wat sy oorsprong eeue gelede in China gehad het. Die mikroorganismes wat verantwoordelik is vir die fermentasie, is saamgebind in 'n koolhidraat matriks in die vorm van klein korrels. Hierdie korrels word verwyder uit die drankie voordat dit gedrink word, en word dan weer by vars melk bygevoeg vir 'n verdere fermentasie. Hierdie gefermenteerde produk het baie potensiaal vir massa-produksie, omdat die korrels natuurlik vermeerder, geen gesofistikeerde toerusting of kennis nodig is nie, en die finale produk hoogs aanvaarbare sensoriese eienskappe het. Die doel van die studie was om 'n inleidende ondersoek uit te voer om die optimum fermentasie toestande vir massakweking van korrels en die mees aanvaarbare sensoriese eienskappe te bepaal. Uit hierdie studie is gevind dat Kefirkorrel vermeerdering proporsioneel is tot die verhoging in inkubasie temperatuur in die gebied 18°, 22°, 25° en 30°C, met maksimum biomassa toenames van tot 500% vir Kefir wat vir 10 dae by 30°C geïnkubeer was. Gedurende fermentasie van Kefirkorrels in melk, word melksuur en ander metaboliete gevorm. Melksuur lei tot die verlaging van die pH van die melk, en veroorsaak stolling, wat noodsaaklik is vir die kenmerkende tekstuur en geur van Kefir, maar dien ook as 'n preserveermiddel. Daar is ook gevind dat melksuur produksie 'n direkte verband het met die inkubasie temperatuur en inokulum konsentrasie. Die monsters met Kefirkorrel inokulum konsentrasie van 2% (miv) wat vir 24 h by 25°C geïnkubeer is, het die optimale melksuur konsentrasies vir goeie kwaliteit Kefir bevat (pH van 4.4 - 4.6 en TA van 1.0 - 1.15%). Ander metaboliete wat belangrike geurkomponente van Kefir is, is asetaldehied, diasetiel, etanol, asetoon en 2-butanoon. Hierdie metaboliete is bepaal en geëvalueer met bodamp gaschromatografiese tegnieke gedurende die fermentasie, wat 'n goeie resolusie en skeiding gelewer het. In hierdie studie is slegs asetaldehied, etanol en asetoon as hoof Kefir metaboliete gevind. Die analitiese data is verder vergelyk met die sensoriese data van die hoof sensoriese komponente, soos bepaal deur 'n opgeleide sensoriese paneel, om die mees gunstigde fermentasie parameters te bepaal. Die geëvalueerde eienskappe was suurheid, soetheid, botterigheid, romerigheid, joghurt geur, koeismaak, gas inhoud, gisagtigheid, gladheid en algehele aanvaarbaarheid. Uit hierdie data is gevind dat daar wel 'n sterk korrelasie bestaan tussen die analitiese en sensoriese resultate, en dat paneellede in staat was om die suurheid, as gevolg van die gevormde melksuur, te bepaal. Algehele aanvaarbaarheid is definitief gekoppel aan romerigheid, daarom word volroommelk Kefir verkies bo die wat met afgeroomde melk berei is. Die data uit hierdie studie het ook getoon dat Kefir met optimale sensoriese eienskappe verkry is na 'n inkubasietyd van 18 h by "matige temperature" (22° of 25°C) en 'n Kefirkorrel inokulum van 0.8% (mIv).
Kinkead, Ruth Ann. "Proteomic and metabolomic blood profiling to detect illegal drug use in food producing animals". Thesis, Queen's University Belfast, 2016. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.706997.
Texto completoLibros sobre el tema "Food metabolome"
Xenobiosis: Foods, drugs and poisons in the human body. London: Chapman and Hall, 1987.
Buscar texto completoWhitney, Eleanor Noss. Understanding nutrition. Belmont, Calif: Thomson Wadsworth, 2005.
Buscar texto completoRady, Rolfes Sharon, ed. Understanding nutrition. Belmont, CA: Wadsworth, Cengage Learning, 2011.
Buscar texto completoWhitney, Eleanor Noss. Understanding nutrition. 4a ed. St. Paul: West Pub. Co., 1987.
Buscar texto completoauthor, Rolfes Sharon Rady, Hammond Gail 1956 author y Piché, Leonard A., 1950- author, eds. Understanding nutrition. Toronto: Nelson Education, 2016.
Buscar texto completoWhitney, Eleanor Noss. Understanding nutrition. Belmont, CA: Wadsworth, Cengage Learning, 2011.
Buscar texto completoWhitney, Eleanor Noss. Understanding nutrition. Toronto: Nelson Education, 2012.
Buscar texto completoWhitney, Eleanor Noss. Understanding nutrition. 8a ed. Belmont, CA: West/Wadsworth, 1999.
Buscar texto completoRady, Rolfes Sharon, ed. Understanding nutrition. 6a ed. Minneapolis/St. Paul: West Pub. Co., 1993.
Buscar texto completoRady, Rolfes Sharon, ed. Understanding nutrition. 7a ed. St. Paul, MN: West Pub., 1996.
Buscar texto completoCapítulos de libros sobre el tema "Food metabolome"
Scalbert, Augustin, Joseph A. Rothwell, Pekka Keski-Rahkonen y Vanessa Neveu. "The Food Metabolome and Dietary Biomarkers". En Advances in the Assessment of Dietary Intake, 259–82. Boca Raton : CRC Press, 2017.: CRC Press, 2017. http://dx.doi.org/10.1201/9781315152288-15.
Texto completoArslan, Orhan E. y Philip Palmon. "The Food Metabolome and Novel Dietary Biomarkers Associated with Diseases". En Genomics-Driven Healthcare, 89–107. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-10-7506-3_6.
Texto completode Seymour, Jamie V., Elizabeth McKenzie y Philip Baker. "Using the Food Metabolome to Understand the Relationship Between Maternal Diet and Gestational Diabetes". En Nutrition and Diet in Maternal Diabetes, 263–74. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-56440-1_21.
Texto completoLiu, Dongyou. "Metabolomic Analysis of Fasciola Infection". En Molecular Food Microbiology, 451–59. 3a ed. First edition. | Boca Raton : Taylor & Francis, 2021. |: CRC Press, 2021. http://dx.doi.org/10.1201/9781351120388-36.
Texto completoKeski-Rahkonen, Pekka, Joseph A. Rothwell y Augustin Scalbert. "Metabolomic Techniques to Discover Food Biomarkers". En Advances in the Assessment of Dietary Intake, 283–300. Boca Raton : CRC Press, 2017.: CRC Press, 2017. http://dx.doi.org/10.1201/9781315152288-16.
Texto completoBreguet, Véronique, Vojislav Vojinovic y Ian W. Marison. "Encapsulates for Food Bioconversions and Metabolite Production". En Encapsulation Technologies for Active Food Ingredients and Food Processing, 367–89. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-1-4419-1008-0_14.
Texto completoFatima, Tahira, Avtar K. Handa y Autar K. Mattoo. "Functional Foods: Genetics, Metabolome, and Engineering Phytonutrient Levels". En Natural Products, 1715–49. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-22144-6_50.
Texto completoWass, Taylor J., Reuben B. Brown, Ajam Y. Shekh y Peer M. Schenk. "Microalgal Strain Improvement and Genetic Engineering for Enhanced Biomass and Metabolite Yields". En Algae for Food, 53–70. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9781003165941-4.
Texto completoRashmi, Mishra y V. Venkateswara Sarma. "Secondary Metabolite Production by Endophytic Fungi: The Gene Clusters, Nature, and Expression". En Bioactive Molecules in Food, 1–16. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-76900-4_20-1.
Texto completoRay, Shatrupa, Jyoti Singh, Rahul Singh Rajput, Smriti Yadav, Surendra Singh y Harikesh Bahadur Singh. "A Thorough Comprehension of Host Endophytic Interaction Entailing the Biospherical Benefits: A Metabolomic Perspective". En Bioactive Molecules in Food, 1–19. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-76900-4_16-1.
Texto completoActas de conferencias sobre el tema "Food metabolome"
González-Domínguez, Raúl, Ana Sayago y Ángeles Fernández-Recamales. "Comparison of complementary statistical analysis approaches in metabolomic food traceability". En 3rd International Electronic Conference on Metabolomics. Basel, Switzerland: MDPI, 2018. http://dx.doi.org/10.3390/iecm-3-05839.
Texto completoAfiati, Fifi, Fitri Setiyoningrum, Gunawan Priadi y Vania Qyasaty. "Quantification of Lactic Acid as Secondary Metabolite of Lactic Acid Bacteria Isolated from Milk and Its Derivatived Products". En The Food Ingredient Asia Conference (FiAC). SCITEPRESS - Science and Technology Publications, 2020. http://dx.doi.org/10.5220/0010546700003108.
Texto completoRizzuti, Antonino, Maria Tufariello, Vito Gallo, Piero Mastrorilli, Lorenzo Palombi, Biagia Musio, Vittorio Capozzi y Francesco Grieco. "A Non-Targeted Metabolomic Approach for the Characterization of Chemical Profile of Sparkling Wines Produced Using Autochthonous Yeast Strains". En Foods 2021. Basel Switzerland: MDPI, 2021. http://dx.doi.org/10.3390/foods2021-11074.
Texto completoMinaeva, L. P., Y. Markova y A. D. Evsjukova. "POLYPHASE APPROACH FOR SPECIES IDENTIFICATION OF MICROMY-CETES - FOOD CONTAMINANTS". En NOVEL TECHNOLOGIES IN MEDICINE, BIOLOGY, PHARMACOLOGY AND ECOLOGY. Institute of information technology, 2022. http://dx.doi.org/10.47501/978-5-6044060-2-1.19-24.
Texto completoEgberg, Nils, Krister Gréen, Jan Jacobsson, Ole Vester-gvist, Bjöm Wiman y Michael Gallimore. "EFFECTS OF PLASMA KALLIKREIN AND BRADYKININ ON FIBRINOLYSIS AND THROMBOXANE PROSTACYKLIN FORMATION STUDIED IN MINIPIGS". En XIth International Congress on Thrombosis and Haemostasis. Schattauer GmbH, 1987. http://dx.doi.org/10.1055/s-0038-1644334.
Texto completoDalgamouni, Tasneem atef, Shatha Kanji, Maroua Cherif, Rihab Rasheed, Touria Bounnit, Hareb Aljabri, Imen Saadaoui y Radhouane Ben Hamadou. "Isolation, Cultivation, and Characterization of Novel Local Marine Micro-Algae for Aquaculture Feed Supplement Production". En Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0037.
Texto completoHatmi, M., A. Del Maschio, J. Lefort, G. De Gaetano, B. B. Varqaftiq y C. Cerletti. "EFFECTS OF SULFINPYRAZONE AND ITS METABOLITE G25671 ON PLATELET ACTIVATION AND DESENSITIZATION AND ON BRONCHOCONSTRICTION INDUCED BY THE PROSTAGLANDIN ENDOPEROXIDE ANALOGUE U46619". En XIth International Congress on Thrombosis and Haemostasis. Schattauer GmbH, 1987. http://dx.doi.org/10.1055/s-0038-1643854.
Texto completoCordova, C., F. Violi, D. Praticò, A. Ghiselli, C. Alessandri y F. Balsano. "CYCLOOXYGENASE INDIPENDENT PLATELET AGGREGATION:RELATION WITH ASPI RIN CONCENTRATION". En XIth International Congress on Thrombosis and Haemostasis. Schattauer GmbH, 1987. http://dx.doi.org/10.1055/s-0038-1644828.
Texto completoRezai, Keyvan, Stefan Proniuk, Alex Zukiwski, Erard Gilles, Didier Chassard, Caroline Denot, Haydee L. Ramos, Alice S. Bexon y François Lokiec. "Abstract 4636: Pharmacokinetic (PK) food effect study of immediate-release onapristone and its primary metabolite (M1) in healthy female subjects: implications for design of a new formulation". En Proceedings: AACR Annual Meeting 2014; April 5-9, 2014; San Diego, CA. American Association for Cancer Research, 2014. http://dx.doi.org/10.1158/1538-7445.am2014-4636.
Texto completoWeber, E., T. A. Haas, J. Hirsh y M. R. Buchanan. "RELATIONSHIP BETWEEN VESSEL WALL 13-HODE PRODUCTION AND SUBENDOTHELIAL BASEMENT MEMBRANE THROMBORESISTANCE: INFLUENCE OF SALICYLATE". En XIth International Congress on Thrombosis and Haemostasis. Schattauer GmbH, 1987. http://dx.doi.org/10.1055/s-0038-1643949.
Texto completoInformes sobre el tema "Food metabolome"
Fraanje, Walter y Samuel Lee-Gammage. What is food security? Editado por Tara Garnett. Food Climate Research Network, marzo de 2018. http://dx.doi.org/10.56661/e49a6c96.
Texto completoMizrahi, Itzhak y Bryan A. White. Exploring the role of the rumen microbiota in determining the feed efficiency of dairy cows. United States Department of Agriculture, octubre de 2011. http://dx.doi.org/10.32747/2011.7594403.bard.
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