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“... of avalanches during the study period, but a progressive decrease in the damage per avalanche. Changes in land...”
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“... its hypertrophication process. Samplings were carried out monthly during 8 consecutive years (1997...”
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“... them sensorial characteristics during the marinating process of Engraulis anchoita. The protein content...”
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“... pulp (206.59 µmol trolox g−1 DM). Despite the decrease in the caffeic acid content due to the ensiling...”
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“...Bee bread (BB) is a precious beehive product, with growing commercial interest due to its...”
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“...Cyclones distribution and intensities impact directly on human activities, mainly due to their...”
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“... highly appreciated due to their sensory characteristics and levels of complex phenols with strong...”
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“... highly appreciated due to their sensory characteristics and levels of complex phenols with strong...”
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“... increases when it forms amorphous calcium sulfate. The potential decreases when it forms amorphous calcium...”
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“...Aging is a matter of prime importance, because whether due to genetic inheritance or bone structure...”
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“... during the heating process of carbohydrate-rich foods, such as potato chips and breakfast cereals...”
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“... process. A thermal unit and electro-ceramic resistance are used during experimental tests to simulate...”
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