Search Results - Maeztu, Concepción

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  1. 1
    Midline cutaneous lumbosacral lesions: not always a sign of occult spinal dysraphism

    Midline cutaneous lumbosacral lesions: not always a sign of occult spinal dysraphism by Martínez-Lage, Juan F, Niguez, Belen Ferri, Pérez-Espejo, Miguel A, Almagro, María J, Maeztu, Concepción

    Published in Child's nervous system
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  2. 2
    O-35 The Stiff Person Syndrome. Neurophysiological findings

    O-35 The Stiff Person Syndrome. Neurophysiological findings by Maeztu Sardiña, Maria Concepcion, Martinez Garcia, Francisco A., Garnes, Carmen, Garcia, Luis, Puerto, Ana Martinez

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  3. 3
    Characterization of Espresso Coffee Aroma by Static Headspace GC−MS and Sensory Flavor Profile

    Characterization of Espresso Coffee Aroma by Static Headspace GC−MS and Sensory Flavor Profile by Maeztu, Laura, Sanz, Cristina, Andueza, Susana, Paz De Peña, M, Bello, José, Cid, Concepción

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  4. 4
    Multivariate Methods for Characterization and Classification of Espresso Coffees from Different Botanical Varieties and Types of Roast by Foam, Taste, and Mouthfeel

    Multivariate Methods for Characterization and Classification of Espresso Coffees from Different Botanical Varieties and Types of Roast by Foam, Taste, and Mouthfeel by Maeztu, Laura, Andueza, Susana, Ibañez, Carmen, Paz de Peña, M, Bello, José, Cid, Concepción

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  5. 5
    Screening and distinction of coffee brews based on headspace solid phase microextraction/gas chromatography/principal component analysis

    Screening and distinction of coffee brews based on headspace solid phase microextraction/gas chromatography/principal component analysis by Rocha, Sílvia, Maeztu, Laura, Barros, António, Cid, Concepción, Coimbra, Manuel A

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  6. 6
    Profiles of volatile compounds and sensory analysis of three blends of coffee: influence of different proportions of Arabica and Robusta and influence of roasting coffee with sugar

    Profiles of volatile compounds and sensory analysis of three blends of coffee: influence of different proportions of Arabica and Robusta and influence of roasting coffee with sugar by Sanz, Cristina, Maeztu, Laura, Zapelena, Ma. Jose, Bello, Jose, Cid, Concepcion

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  7. 7
    Influence of extraction temperature on the final quality of espresso coffee

    Influence of extraction temperature on the final quality of espresso coffee by Andueza, Susana, Maeztu, Laura, Pascual, Lucia, Ibanez, Carmen, Pena, M. Paz da, Cid, Concepcion

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