Autor Título Original / Colaboración Selecciona una opción Original Colaboración Año Selecciona un año2015201620172018201920202021202220232024 Cuartil Selecciona un cuartilD1Q1Q2Q3Q4 Tipo Selecciona un tipo#N/DArticleArtículoBook ChapterBook ReviewClinical TrialCommentaryCorrectionData PaperEditorialEditorial MaterialLetterProceedings PaperReprintReview Revista Effects of Therapeutic Doses of Celecoxib on Several Physiological Parameters of Cultured Human Osteoblasts Autores: Costela-Ruiz, VJ; Melguizo-Rodriguez, L; Illescas-Montes, R; Ramos-Torrecillas, J; Manzano-Moreno, FJ; Ruiz, C; De Luna-Bertos, E Food Omics Validation: Towards Understanding Key Features for Gut Microbiota, Probiotics and Human Health Autores: Jimenez-Pranteda, ML; Perez-Davo, A; Monteoliva-Sanchez, M; Ramos-Cormenzana, A; Aguilera, M Halobellus ramosii sp nov., an extremely halophilic archaeon isolated from a saline-wetland wildfowl reserve Autores: Perez-Davo, A; Aguilera, M; Gonzalez-Paredes, A; Jimenez-Pranteda, ML; Monteoliva-Sanchez, M Polystyrene nanoparticles facilitate the internalization of impermeable biomolecules in non-tumour and tumour cells from colon epithelium Autores: Cabeza, L; Cano-Cortes, V; Rodriguez, MJ; Velez, C; Melguizo, C; Sanchez-Martin, RM; Prados, J P-spline Estimation of Functional Classification Methods for Improving the Quality in the Food Industry Autores: Aguilera-Morillo, MC; Aguilera, AM Improvement of the antioxidant and hypolipidaemic effects of cowpea flours (Vigna unguiculata) by fermentation: results of in vitro and in vivo experiments Autores: Kapravelou, G; Martinez, R; Andrade, AM; Chaves, CL; Lopez-Jurado, M; Aranda, P; Arrebola, F; Canizares, FJ; Galisteo, M; Porres, JM Influence of the chirality of short peptide supramolecular hydrogels in protein crystallogenesis Autores: Conejero-Muriel, M; Gavira, JA; Pineda-Molina, E; Belsom, A; Bradley, M; Moral, M; Duran, JDG; Gonzalez, AL; Diaz-Mochon, JJ; Contreras-Montoya, R; Martinez-Peragon, A; Cuervae, JM; de Cienfuegos, LA < 1 2 … 949 950 951 … 1.504 1.505 >