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1
La pluralidad de mundos habitados ante la fe católica /
Libro
2
Color of a low-fat cheese influences flavor perception and consumer liking /
Artículo
3
Effect of xylitol on the functional properties of low-fat process cheese /
Artículo
4
Effects of genetic type, stage of lactation, and ripening time on Caciocavallo cheese proteolysis /
Artículo
5
Analytical study on plastic hinge length of structural walls /
Artículo
6
Corotational model for cyclic analysis of light-frame wood shear walls and diaphragms /
Artículo
7
Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion /
Artículo
8
Seismic performance quantification of reinforced masonry structural walls with boundary elements /
Artículo
9
Repairing distortion-induced fatigue cracks in steel bridge girders using angles-with-plate retrofit technique. I : physical simulations /
Artículo
10
Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese /
Artículo
11
Seismic performance parameter quantification of shear-critical reinforced concrete masonry squat walls /
Artículo
12
Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses /
Artículo
13
Effect and key factors of byproducts valorization : The case of dairy industry /
Artículo
14
Evidence for methylgyoxal-mediated browing of Parmesan cheese during low temperature storage /
Artículo
15
Effect and key factors of byproducts valorization : The case of dairy industry /
Artículo
16
Monitoring crack propagation in reinforced concrete shear walls by acoustic emission /
Artículo
17
Effect of emulsifying salts on the physicochemical properties of processed cheese made from Mozzarella /
por Chen, L.
Artículo
18
Ambient and forced vibration testing of a reinforced concrete building before and after its seismic retrofitting /
Artículo
19
Numerical Simulation of Behavior of Reinforced Concrete Structures considering Corrosion Effects on Bonding /
por Li, C. Q.
Artículo
20
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli /
Artículo
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