Academic Article
RDF
páginas:
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Rational Design of a Phthalocyanine-Perylenediimide Dyad with a Long-Lived Charge-Separated State
2012
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Rational stabilization of the C-LytA affinity tag by protein engineering
2008
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Rationale and design of the Dapagliflozin after Transcatheter Aortic Valve Implantation (DapaTAVI) randomized trial
2022
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Rationale and methods of the cardiometabolic Valencian study (Escarval-Risk) for validation of risk scales in Mediterranean patients with hypertension, diabetes or dyslipidemia.
2010
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Rationale for combined therapies in severe-to-critical COVID-19 patients
2023
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Rationally Designed Interfacial Peptides are Efficient in vitro Inhibitors of HIV-1 Capsid Assembly with Antiviral Activity
2011
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Rationally Engineered Mutants of Phosphotriesterase for Preparative Scale Isolation of Chiral Organophosphates
2000
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RATS CONSERVE PASSIVE AVOIDANCE RETENTION LEVEL THROUGHOUT THE LIGHT PHASE OF DIURNAL CYCLE
2023
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Ray matrix analysis of anamorphic fractional Fourier systems
2006
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Razón, locura y sociedad
2015
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Razones intrínsecas para la disciplina en estudiantes adolescentes de educación física
2016
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Re- evaluation of glycerol (E 422) as a food additive.
2017
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Re-evaluation of acacia gum (E 414) as a food additive.
2017
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Re-evaluation of agar (E 406) as a food additive
2016
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Re-evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400¿E 404) as food additives.
2017
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Re-evaluation of ammonium phosphatides (E 442) as a food additive.
2016
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Re-evaluation of argon (E 938) and helium (E 939) as food additives.
2024
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Re-evaluation of benzyl alcohol (E 1519) as food additive
2019
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Re-evaluation of calcium carbonate (E 170) as a food additive in foods for infants below 16¿weeks of age and follow-up of its re-evaluation as food additive for uses in foods for all population groups
2023
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Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives
2018
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Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives.
2018
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Re-evaluation of erythritol (E¿968) as a food additive
2023
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Re-evaluation of fatty acids (E 570) as a food additive.
2017
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Re-evaluation of gellan gum (E 418) as food additive
2018
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Re-evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives
2017
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Re-evaluation of guar gum (E 412) as a food additive.
2017
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Re-evaluation of guar gum (E¿412) as a food additive in foods for infants below 16¿weeks of age and follow-up of its re-evaluation as food additive for uses in foods for all population groups
2024
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Re-evaluation of hydrochloric acid (E 507), potassium chloride (E 508), calcium chloride (E 509) and magnesium chloride (E 511) as food additives
2019
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Re-evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives
2017
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Re-evaluation of L(+)-tartaric acid (E 334), sodium tartrates (E 335), potassium tartrates (E 336), potassium sodium tartrate (E 337) and calcium tartrate (E 354) as food additives
2020
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