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Published in 2021 at "Food research international"
DOI: 10.1016/j.foodres.2021.110614
Abstract: A two-dimensional low-field nuclear magnetic resonance (LF-NMR) T1-T2 relaxation technique was developed to contrast the water status evolution during different cooking procedures (steam and boiling cooking). Meat quality, water distribution, microstructure and protein properties were…
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Keywords:
status evolution;
relaxation;
water status;
water ... See more keywords
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Published in 2023 at "Nutricion hospitalaria"
DOI: 10.20960/nh.04675
Abstract: The challenge of assessing a patient's nutritional status and its evolution during treatment. From critical patients to outpatients (II).
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Keywords:
evolution treatment;
nutritional status;
assessing patient;
status evolution ... See more keywords