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Items: 7

1.

[Guidelines for diagnosis, monitoring and treatment of Fabry disease].

Consenso de Médicos de AADELFA y GADYTEF, Neumann P, Antongiovanni N, Fainboim A, Kisinovsky I, Amartino H, Cabrera G, Carmona S, Ceci R, Cicerán A, Choua M, Doxastakis G, De Maio S, Ebner R, Escobar AM, Ferrari G, Forrester M, Guelbert N, Luna P, Marchesoni C, Masllorens F, Politei J, Reisin R, Ripeau D, Rozenfeld P, Serebrinsky G, Tarabuso AL, Trípoli J.

Medicina (B Aires). 2013;73(5):482-94. Spanish.

2.

Chickpea protein isolates obtained by wet extraction as emulsifying agents.

Papalamprou EM, Doxastakis GI, Kiosseoglou V.

J Sci Food Agric. 2010 Jan 30;90(2):304-13. doi: 10.1002/jsfa.3816.

PMID:
20355047
3.

[Evaluation of patients with Fabry disease in Argentina].

AADELFA (Asociación Argentina de estudio de enfermedad de Fabry y otras enfermedades lisosomales).

Medicina (B Aires). 2010;70(1):37-43. Spanish.

PMID:
20228022
4.

Adsorption at the air-water interface and emulsification properties of grain legume protein derivatives from pea and broad bean.

Tsoukala A, Papalamprou E, Makri E, Doxastakis G, Braudo EE.

Colloids Surf B Biointerfaces. 2006 Dec 1;53(2):203-8. Epub 2006 Sep 3.

PMID:
17049437
5.

Emulsifying and foaming properties of amaranth seed protein isolates.

Fidantsi A, Doxastakis G.

Colloids Surf B Biointerfaces. 2001 Jul;21(1-3):119-124.

PMID:
11377941
6.

Effect of lupin seed proteins on quality characteristics of fermented sausages.

Papavergou EJ, Bloukas JG, Doxastakis G.

Meat Sci. 1999 Aug;52(4):421-7.

PMID:
22062706
7.

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