Apparent and standardized ileal digestibility of amino acids in yeast extract and spray dried plasma protein by weanling pigs von Mateo, C.D, Stein, H.H

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Nucleotides in sow colostrum and milk at different stages of lactation von Mateo, C.D, Peters, D.N, Stein, H.H

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Cathodic Radical Cyclisation of Aryl Halides Using a Strongly‐Reducing Catalytic Mediator in Flow von Folgueiras‐Amador, Ana A., Teuten, Alexander E., Salam‐Perez, Mateo, Pearce, James E., Denuault, Guy, Pletcher, Derek, Parsons, Philip J., Harrowven, David C., Brown, Richard C. D.

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Obesity is a definitive risk factor of severity and mortality in acute pancreatitis: An updated meta-analysis von Martínez, J., Johnson, C.D., Sánchez-Payá, J., de Madaria, E., Robles-Díaz, G., Pérez-Mateo, M.

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Effects of Cutting Intensity and Stirring Speed on Syneresis and Curd Losses During Cheese Manufacture von Everard, C.D., O’Callaghan, D.J., Mateo, M.J., O’Donnell, C.P., Castillo, M., Payne, F.A.

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Effects of milk composition, stir-out time, and pressing duration on curd moisture and yield von Everard, C.D., O’Callaghan, D.J., Mateo, M.J., Castillo, M., Payne, F.A., O’Donnell, C.P.

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Restrictive or liberal transfusion for cardiac surgery: Spanish results of a randomized multicenter international parallel open-label clinical trial von Galan, J., Mateo, E., Carmona, P., Gajate, L., Mazer, C.D., Martinez-Zapata, M.J.

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Effect of milk fat concentration and gel firmness on syneresis during curd stirring in cheese-making von Mateo, M.J., Everard, C.D., Fagan, C.C., O'Donnell, C.P., Castillo, M., Payne, F.A., O'Callaghan, D.J.

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Restrictive or liberal transfusion for cardiac surgery: Spanish results of a randomized multicenter international parallel open-label clinical trial von Galan, J., Mateo, E., Carmona, P., Gajate, L., Mazer, C.D., Martinez-Zapata, M.J.

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Validation of a curd-syneresis sensor over a range of milk composition and process parameters von Mateo, M.J., O’Callaghan, D.J., Everard, C.D., Castillo, M., Payne, F.A., O’Donnell, C.P.

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Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using NIR light backscatter von Mateo, M.J., O'Callaghan, D.J., Everard, C.D., Fagan, C.C., Castillo, M., Payne, F.A., O'Donnell, C.P.

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The use of colour parameters derived from an online fibre-optic sensor to monitor curd syneresis during cheese making von Everard, C.D., O’Callaghan, D.J., Mateo, M.J., Castillo, M., Payne, F.A., O’Donnell, C.P.

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