Search Results - "Esteve, M. J."

Vestibular disorders: clinician ENT perspective on the need for research and innovation by Weckel, A., Fraysse, M. J. Esteve, Marx, M., Fraysse, B., Gallois, Y., Chabbert, C.

“…Objective Vertigo and dizziness are a frequent reason for medical consultation. However, diagnostic and therapeutic management is sometimes limited, and…”
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Control of vertigo in Ménière's disease by intratympanic dexamethasone by Weckel, A., Marx, M., Esteve-Fraysse, M.-J.

“…The main objective was to assess the efficacy of intratympanic dexamethasone injection in controlling vertigo in unilateral Ménière's disease refractory to…”
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Ascorbic acid stability during refrigerated storage of orange–carrot juice treated by high pulsed electric field and comparison with pasteurized juice by Torregrosa, F., Esteve, M.J., Frígola, A., Cortés, C.

“…The degradation kinetics of ascorbic acid was determined in orange–carrot juice treated by PEF in order to establish its shelf life. Different electric field…”
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Changes of colour and carotenoids contents during high intensity pulsed electric field treatment in orange juices by Cortés, C., Esteve, M.J., Rodrigo, D., Torregrosa, F., Frígola, A.

“…Liquid chromatography (LC) was the method chosen to evaluate the effects of high intensity pulsed electric fields (HIPEF), with different electric field…”
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Effect of storage period under variable conditions on the chemical and physical composition and colour of Spanish refrigerated orange juices by Esteve, M.J., Frígola, A., Rodrigo, C., Rodrigo, D.

“…The effects of the physicochemical and quality characteristics of various minimally pasteurized refrigerated orange Spanish juices and their changes with…”
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Carotenoids and Color of Fruit Juice and Milk Beverage Mixtures by Zulueta, A., Esteve, M.J., Frígola, A.

“…Seventeen commercially available, “ready to drink” fortified beverages consisting of mixtures of fruit juices and milk were analyzed to evaluate their…”
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Dimensions of household food waste focused on family and consumers by González-Santana, R. A., Blesa, J., Frígola, A., Esteve, M. J.

“…Food waste produced in homes represents the largest fraction of food waste generated along the food chain. Therefore, adequate prevention measures based on the…”
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Oxidative damage to mitochondrial DNA and glutathione oxidation in apoptosis: studies in vivo and in vitro by Esteve, J. M., Mompo, J., Asuncion, J. Garcia, Sastre, J., Asensi, M., Bolx, J., Viña, J. R., Viña, J., Pallardó, F. V.

“…ABSTRACT Free radicals may be involved in apoptosis although this is the subject of some controversy. Furthermore, the source of free radicals in apoptotic…”
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Guidelines of the French Society of Otorhinolaryngology (SFORL) for teleconsultation in patients with vertigo during the COVID-19 pandemic by Bertholon, P., Thai-Van, H., Bouccara, D., Esteve-Fraysse, M.-J., Wiener-Vacher, S.R., Ionescu, E.

“…In the context of the SARS-CoV-2 pandemic, patients may have been dissuaded from seeking consultation, thus exposing themselves to a risk of loss of chance…”
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Determination of liposoluble vitamins in cooked meals, milk and milk products by liquid chromatography by Escrivá, A, Esteve, M.J, Farré, R, Frı́gola, A

“…A method for the simultaneous determination of liposoluble vitamins in cooked meals was established. Saponification was performed with 50% (w/v) KOH at 80 °C,…”
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Total antioxidant capacity of refrigerated orange juice treated with pulsed electric fields by Cortés, C., Barba, F., Esteve, M. J., González, R., Frígola, A.

“…ProQuest: ... denotes non-USASCII text omitted.) Orange juice is an important source of carotenoids and ascorbic acid, a nutrient that besides its vitamin…”
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The Effects of non-Thermal Processing on Carotenoids in Orange Juice by Esteve, M. J., Barba, F. J., Palop, S., Frígola, A.

“…New non-thermal technologies are emerging, such as pulsed electric fields (PEF) and high hydrostatic pressure (HHP), in order to provide a response to the need…”
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Ascorbic acid degradation kinetics in mushrooms in a high-temperature short-time process controlled by a thermoresistometer by Blasco, R, Esteve, M.J, Frı́gola, A, Rodrigo, M

“…The degradation of ascorbic acid was studied in mushrooms heated at temperatures between 110 and 140°C, high-temperature short-time conditions, in a…”
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Antioxidant capacity of cow milk, whey and deproteinized milk by Zulueta, A., Maurizi, A., Frígola, A., Esteve, M.J., Coli, R., Burini, G.

“…The total antioxidant capacity (hydrophilic plus lipophilic) of sixteen different commercial samples of pasteurized and ultra high temperature (UHT) treated…”
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Anteroxanthin Concentration during Refrigerated Storage in Orange Juice Treated by PEF by Cortés, C., Esteve, M. J., Frígola, A.

“…Pulsed Electric Field (PEF) processing inactivates microorganisms without significant adverse effects on flavor and nutrients. In this work was studied the…”
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Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage by Zulueta, A., Esteve, M.J., Frígola, A.

“…The degradation of ascorbic acid was determined in a ready-to-drink orange juice–milk beverage treated by high intensity pulsed electric fields (PEF). The…”
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Determination of vitamin B6 (pyridoxamine, pyridoxal and pyridoxine) in pork meat and pork meat products by liquid chromatography by ESTEVE, M. J, FARRE, R, FRIGOLA, A, GARCIA-CANTABELLA, J. M

“…A liquid chromatographic method for determining vitamin B6 compounds in pork meat and pork meat products is examined. It uses the same extraction procedure as…”
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Simultaneous Determination of Thiamin and Riboflavin in Mushrooms by Liquid Chromatography by Esteve, María-José, Farré, Rosaura, Frígola, Ana, García-Cantabella, José-Manuel

“…A simple, fast, inexpensive, and reliable method useful for the simultaneous, routine determination of thiamin and riboflavin in mushrooms is examined. It uses…”
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Quality characteristics of horchata (a Spanish vegetable beverage) treated with pulsed electric fields during shelf-life by Cortés, C., Esteve, M.J., Frı́gola, A., Torregrosa, F.

“…The application of pulsed electric fields (PEF) is one of the new non-thermal technologies being studied to evaluate their potential as alternative or…”
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Dietary Assesment of Free-Living Elderly Spanish People with Disabilities by Lozano, M., Ramada, J. M., Peiró, J., Frígola, A., Esteve, M. J.

“…Nutritional research in elderly disabled is difficult in noninstitutionalized people. The dietary intake of a noninstitutionalized disabled population of the…”
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