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Publications by Antonio Márquez
Egg White Hydrolysate as a Functional Food Ingredient to Prevent Cognitive Dysfunction in Rats Following Long-Term Exposure to Aluminum
Scientific Reports
Multidisciplinary
Cellular Stress Following Water Deprivation in the Model Legume Lotus Japonicus
Cells
Related publications
Boysenberry as a Functional Food Ingredient
Journal for the Integrated Study of Dietary Habits
Integral Use of Argentinean Solanum Betaceum Red Fruits as Functional Food Ingredient to Prevent Metabolic Syndrome: Effect of in Vitro Simulated Gastroduodenal Digestion
Heliyon
Multidisciplinary
Long-Term Outcomes of Pure Olive Oil to Prevent Postoperative Peritoneal Adhesions in Rats
Journal of Surgery and Medicine
Long-Term Consequences of Postoperative Cognitive Dysfunction
Anesthesiology
Anesthesiology
Pain Medicine
Pectin as a Functional Food Ingredient in the Composition of Marshmallow M.N.
Bulletin of the South Ural State University Series Food and Biotechnology
Renal Injury Following Long-Term Exposure to Carbon Disulfide: Analysis of a Case Series
BMC Nephrology
Nephrology
Peripheral Nerve Dysfunction Among Workers With Long-Term Occupational Exposure to Organophosphate Pesticides.
Egyptian Journal of Occupational Medicine
Short- And Long-Term Functional Consequences of Fluoxetine Exposure During Adolescence in Male Rats
Biological Psychiatry
Biological Psychiatry
Long Term Follow Up of Egg Tolerance in Egg Allergic Patients Challenged to Baked Egg.
Journal of Allergy and Clinical Immunology
Allergy
Immunology
