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Publications by José-A Uranga
Egg White Hydrolysate as a Functional Food Ingredient to Prevent Cognitive Dysfunction in Rats Following Long-Term Exposure to Aluminum
Scientific Reports
Multidisciplinary
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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
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Long-Term Outcomes of Pure Olive Oil to Prevent Postoperative Peritoneal Adhesions in Rats
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Long-Term Consequences of Postoperative Cognitive Dysfunction
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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
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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
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Long Term Follow Up of Egg Tolerance in Egg Allergic Patients Challenged to Baked Egg.
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