Search Results - Sanchez-Fuertes, J

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  1. 1
    B-009 Verification of Result Interchangeability Between Two Analyzers in the Determination of Uric Acid and Urea

    B-009 Verification of Result Interchangeability Between Two Analyzers in the Determination of Uric Acid and Urea by Garcia-Valdecasas, S, Lapeña-Garcia, S, Ruiz-Alvarez, M, Costales-Lucia, T, Sanchez-Fuertes, J, Barrionuevo-Gonzalez, M

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  2. 2
    A-220 Method Intercomparison Study between Atellica Solution® and CI® Analyzers for HDL and LDL Methods

    A-220 Method Intercomparison Study between Atellica Solution® and CI® Analyzers for HDL and LDL Methods by Ruiz-Alvarez, M, Lapeña-Garcia, S, Garcia-Valdecasas, S, Costales-Lucia, T, Sanchez-Fuertes, J, Barrionuevo-Gonzalez, M

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  3. 3
    A-008 Verification of Interchangeability of Results for High-Sensitivity Troponin (TNIH) Between Atellica Solution® and Atellica CI® Analyzers

    A-008 Verification of Interchangeability of Results for High-Sensitivity Troponin (TNIH) Between Atellica Solution® and Atellica CI® Analyzers by Ruiz-Alvarez, M, Lapeña-Garcia, S, Garcia-Valdecasas, S, Costales-Lucia, T, Moreno-Romero, A, Sanchez-Fuertes, J, Barrionuevo-Gonzalez, M

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  4. 4
    Assessement of a high-sensitivity troponin I assay in Atellica CI® analyzer chemistry system from a Spanish healthy population

    Assessement of a high-sensitivity troponin I assay in Atellica CI® analyzer chemistry system from a Spanish healthy population by Garcia-Valdecasas Gayo, S., Ruiz-Alvarez, M.J., LapeÑa Garcia, S., Fernandez Verduras, Y., Costales Lucia, T., De La Rubia Maestu, J., Sanchez Fuertes, J., Barrionuevo Gonzalez, M.

    Published in Clinica chimica acta
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  5. 5
    Application of a mathematical model to describe the behaviour of the Lactobacillus spp. during the ripening of a Spanish dry fermented sausage (Chorizo)

    Application of a mathematical model to describe the behaviour of the Lactobacillus spp. during the ripening of a Spanish dry fermented sausage (Chorizo) by Bello, J., Sanchez-Fuertes, M.A.

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  6. 6
    Application of a mathematical model for the inhibition of Enterobacteriaceae and clostridia during a sausage curing process

    Application of a mathematical model for the inhibition of Enterobacteriaceae and clostridia during a sausage curing process by Bello, J. (University of Navarre, Pamplona, Spain.), Sanchez-Fuertes, M.A

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  7. 7
    Development of mathematical model to describe the acidification occurring during the ripening of dry fermented sausage

    Development of mathematical model to describe the acidification occurring during the ripening of dry fermented sausage by Bello, J., Sanchez-Fuertes, M.A.

    Published in Food chemistry
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  8. 8
    Project-Based Learning versus Cooperative Learning courses in Engineering Students

    Project-Based Learning versus Cooperative Learning courses in Engineering Students by Fuertes, Guillermo, Vargas, Manuel, Soto, Ismael, Witker, Kurt, Peralta, Maria, Sabattin, Jorge

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