|
1
|
Mitochondrial glutathione oxidation correlates with age-associated oxidative damage to mitochondrial DNA.
|
FASEB J
|
1996
|
1.38
|
|
2
|
Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values.
|
Meat Sci
|
2003
|
0.86
|
|
3
|
Inactivation of Listeria innocua inoculated in liquid whole egg by high hydrostatic pressure.
|
J Food Prot
|
1998
|
0.86
|
|
4
|
Combined effect of nisin and high hydrostatic pressure on destruction of Listeria innocua and Escherichia coli in liquid whole egg.
|
Int J Food Microbiol
|
1998
|
0.83
|
|
5
|
[Posttransfusion thrombocytopenic purpura. 1st case described in Spain].
|
Sangre (Barc)
|
1990
|
0.83
|
|
6
|
Management and outcomes in digestive cancer surgery: design and initial results of a multicenter cohort study.
|
Rev Esp Enferm Dig
|
2009
|
0.80
|
|
7
|
Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure.
|
Poult Sci
|
1999
|
0.80
|
|
8
|
High-pressure processing applied to cooked sausages: bacterial populations during chilled storage.
|
J Food Prot
|
2000
|
0.75
|
|
9
|
Use of antioxidants to minimize rancidity in pressurized and cooked chicken slurries.
|
Meat Sci
|
2004
|
0.75
|
|
10
|
Listeria innocua and aerobic mesophiles during chill storage of inoculated mechanically recovered poultry meat treated with high hydrostatic pressure.
|
Meat Sci
|
1999
|
0.75
|
|
11
|
Pressure- vs. heat-induced bacterial stress in cooked poultry sausages: a preliminary study.
|
Lett Appl Microbiol
|
1999
|
0.75
|
|
12
|
Salmonella enteritidis and aerobic mesophiles in inoculated poultry sausages manufactured with high-pressure processing.
|
Lett Appl Microbiol
|
2000
|
0.75
|
|
13
|
[Aneurysm of the superior mesenteric artery of syphilitic origin].
|
Prensa Med Argent
|
1972
|
0.75
|