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  1. 81
    Obesity and insulin resistance as risk factors in breast cancer
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  2. 82
    Evaluation of good practice handlers, responsibilities, documentation and registration in school’s kitchens from Itaqui-RS
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  3. 83
    What makes a techno-scientific development fashionable and another one out of date? A comparative study of two BioSidus projects
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  4. 84
    Genetic diversity and antimicrobial resistance of Pseudomonas aeruginosa recovered from adult cystic fibrosis patients in Argentina
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  5. 85
    Seed conservation of palo-rosa
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  6. 86
    Physicochemical Parameters and Adsorption Isotherms of wild species of Maytenus ilicifolia Martius Leaves
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  7. 87
    Epidemiology of Pneumococcal Surface Protein a (PspA) IN Streptococcus pneumoniae Causing Invasive Infections in a Paediatric Hospital in Argentina
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  8. 88
    Rheological and sensorial parameters of guava yogurt enriched with
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  9. 89
    Cup cake with green banana flour (Musa sapientum) with its peel as partial substitute of wheat flour: chemical composition and acceptance
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  10. 90
    Dietetics Cereal Bar (Umbu flavor) prepared with Green Banana Flour
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  11. 91
    Correlation and Spatial Dependence of Soil Attributes, Index Chlorophyll and Corn Yield
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  12. 92
    Hydrogen Production by Glycerol Steam Reforming: Deactivation-Regeneration of a Nickel-Alumina Catalyst
    Por Sanchez, Esteban A., Comelli, Raúl A.
    Publicado em 2015
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  13. 93
    Measuring the values of equivalent lengths used in determining the pressure drop
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  14. 94
    Influence of different temperatures on the development of wheat seeds
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  15. 95
    Cereal bars prepared from Cranberry juice manufacturing waste
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  16. 96
    Persistent Organic Pollutants: Impacts and Solutions to Human Health and Environment
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  17. 97
    Spontaneous precipitation of Molybdenum compounds on Zinc in aqueous ammonia solutions
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  18. 98
    Evaluation of whole-wheat flour blends with fat replacer
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  19. 99
    Enzyme assisted extraction of lycopene in guava pulp (Psidium guajava L.)
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  20. 100
    In vitro conservation of tea at short/medium term in Argentina
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