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Envíos recientes

Spatial visualization learning in engineering: traditional methods vs. a web-based tool

Assessment of 3D viewers for the display of interactive documents in the learning of graphic engineering

Microorganism response to stressed terrestrial environments: a raman spectroscopic perspective of extremophilic life strategies

Economic sustainability in franchising: a model to predict franchisor success or failure

8.2 ka BP paleoclimatic event and the Ebro Valley Mesolithic groups: Preliminary data from Artusia rock shelter (Unzué, Navarra, Spain)

Three archaeomagnetic applications of archaeological interest to the study of burnt anthropogenic cave sediments

Is it possible to identify temporal differences among combustion features in Middle Palaeolithic palimpsests? The archaeomagnetic evidence: A case study from level O at the Abric Romaní rock-shelter (Capellades, Spain)

The Mas del Pepet experimental programme for the study of prehistoric livestock practices: Preliminary data from dung burning

El Mirador cave (Sierra de Atapuerca, Burgos, Spain): a whole perspective

The Early Acheulean technology of Barranc de la Boella (Catalonia, Spain)

Paleo-watertable definition using cave ferromanganese stromatolites and associated cave-wall notches (Sierra de Arnero, Spain)

Arqueomagnetismo: aplicación al estudio del campo magnético de la Tierra y a la caracterización de yacimientos arqueológicos

Full-vector archaeomagnetic dating of a medieval limekiln at Pinilla Del Valle site (Madrid, Spain)

A comparison of Thellier-type and multispecimen paleointensity determinations on Pleistocene and historical lava flows from Lanzarote (Canary Islands, Spain)

Functional aromatic polyamides

Substrates emulsification process to improve lipase-catalyzed sardine oil glycerolysis in different systems. Evaluation of lipid oxidation of the reaction products

Comparison of glycerolysis of sardine oil by Lipozyme 435 in solvent free and SC-CO2 media

High-pressure phase equilibria of the pseudo-ternary system carbon dioxide + ethanol + fish oil

Enzymatic inactivation of apple juice using HPCD (High Pressure Carbon Dioxide) technology and its effect on the quality parameters of the juice

High pressure carbon dioxide technology: application to orange juice

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