Hasil Pencarian - I. Revilla

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  1. 1
    Microstructural Features, Defects, and Corrosion Behaviour of 316L Stainless Steel Clads Deposited on Wrought Material by Powder- and Laser-Based Direct Energy Deposition with Relevance to Repair Applications

    Microstructural Features, Defects, and Corrosion Behaviour of 316L Stainless Steel Clads Deposited on Wrought Material by Powder- and Laser-Based Direct Energy Deposition with Rele... oleh Reynier I. Revilla, Iris De Graeve

    Diterbitkan 2022-10-01
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  2. 2
    Changes in quality and antioxidant properties of dry sausages produced by type and dosis of paprika

    Changes in quality and antioxidant properties of dry sausages produced by type and dosis of paprika oleh I. Revilla, A. M Vivar-Quintana

    Diterbitkan 2004-12-01
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  3. 3
    New formulations for low-fat frankfurters and its effect on product quality

    New formulations for low-fat frankfurters and its effect on product quality oleh M. A LURUEÑA-MARTÍNEZ, I. Revilla, A. M Vivar-Quintana

    Diterbitkan 2004-12-01
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  4. 4
    Corrosion and Corrosion Protection of Additively Manufactured Aluminium Alloys—A Critical Review

    Corrosion and Corrosion Protection of Additively Manufactured Aluminium Alloys—A Critical Review oleh Reynier I. Revilla, Donovan Verkens, Tim Rubben, Iris De Graeve

    Diterbitkan 2020-10-01
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  5. 5
    Effect of Weather Conditions on the Fatty Acid Composition of Medium-Growth Chicken Reared in Organic Production System

    Effect of Weather Conditions on the Fatty Acid Composition of Medium-Growth Chicken Reared in Organic Production System oleh A Sarmiento-García, I Revilla, C Palacios-Riocerezo, I González-Martín

    Diterbitkan 2021-07-01
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  6. 6
    On the Interaction between PEDOT:PSS Dispersions and Aluminium Electrodes for Solid State Electrolytic Capacitors

    On the Interaction between PEDOT:PSS Dispersions and Aluminium Electrodes for Solid State Electrolytic Capacitors oleh Néstor Calabia Gascón, Reynier I. Revilla, Benny Wouters, Herman Terryn, Annick Hubin

    Diterbitkan 2024-04-01
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  7. 7
    Changes in the Mineral Content in Cheeses of Different Compositions during 6 Months of Ripening

    Changes in the Mineral Content in Cheeses of Different Compositions during 6 Months of Ripening oleh I. González-Martín, J. M. Hernández-Hierro, I. Revilla, A. Vivar-Quintana, I. Lobos-Ortega, C. González-Pérez

    Diterbitkan 2009-06-01
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  8. 8
    Effect of Thermal Treatment on Corrosion Behavior of AISI 316L Stainless Steel Manufactured by Laser Powder Bed Fusion

    Effect of Thermal Treatment on Corrosion Behavior of AISI 316L Stainless Steel Manufactured by Laser Powder Bed Fusion oleh Francesco Andreatta, Alex Lanzutti, Reynier I. Revilla, Emanuele Vaglio, Giovanni Totis, Marco Sortino, Iris de Graeve, Lorenzo Fedrizzi

    Diterbitkan 2022-09-01
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  9. 9
    A Comparative Study of the Analysis of Free Fatty Acids in Cheeses (Cow's, Ewe's and Goat's) with Different Ripening Times using NIRS: Intact Samples and Fat Extracts

    A Comparative Study of the Analysis of Free Fatty Acids in Cheeses (Cow's, Ewe's and Goat's) with Different Ripening Times using NIRS: Intact Samples and Fat Extracts oleh I. González-Martín, J. M Hernández-Hierro, I. Revilla, A. Vivar-Quintana, R. Morón-Sancho, J. Salvador-Esteban

    Diterbitkan 2009-06-01
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  10. 10
    Determination of the Mineral Composition (Ca, P, Mg, K, Na) in Cheeses (Cow's, Ewe's and Goat's) with Different Ripening Times using Near Infrared Spectroscopy (NIRs) with a Fibre-Optic Probe

    Determination of the Mineral Composition (Ca, P, Mg, K, Na) in Cheeses (Cow's, Ewe's and Goat's) with Different Ripening Times using Near Infrared Spectroscopy (NIRs) with a Fibre-... oleh I. González-Martín, J. M Hernández-Hierro, I. Revilla, A. Vivar-Quintana, I. Lobos-Ortega, C. González-Pérez

    Diterbitkan 2009-06-01
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  11. 11
    Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production

    Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production oleh I. Revilla, M. A. Lurueña-Martínez, M. A. Blanco-Lopez, A. M. Vivar-Quintana, C. Palacios, P. Severiano-Pérez

    Diterbitkan 2009-06-01
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  12. 12
    Changes in Ewe's Milk Composition in Organic versus Conventional Dairy Farms

    Changes in Ewe's Milk Composition in Organic versus Conventional Dairy Farms oleh I. Revilla, M. A. Lurueña-Martínez, M. A. Blanco-Lopez, J. Viñuela-Serrano, A. M. Vivar-Quintana, C. Palacios

    Diterbitkan 2009-06-01
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  13. 13
    Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk

    Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk oleh A. M. Vivar-Quintana, M.A. Blanco López, I. Revilla, I. González-Martín, J. M. Hernández-Hierro, C. González-Pérez

    Diterbitkan 2009-06-01
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  14. 14
    The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition

    The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition oleh M. I. González-Martín, S. Vicente-Tavera, I. Revilla, A. M. Vivar-Quintana, C. González-Pérez, J. M. Hernández Hierro, I. Lobos-Ortega

    Diterbitkan 2016-03-01
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