Estudios de perecibilidad de alimentos por evaluación sensorial. I. Bizcochuelos rellenos con y sin cobertura. 

Enfermedad de chagas, biotransformación de xenobióticos por el trypanosama cruzi 

Composición del aceite esencial de limón de pica (Citrus aurantifolia) por cromatografía gas líquido 

Conservation of physico-chemical amino acid properties during the evolution of proteins 

QUENCHING OF TRIPLET BENZOPHENONE BY VITAMINS E and C and BY SULFUR CONTAINING AMINO ACIDS and PEPTIDES 

Polarographic behaviour and determination of nitrofurantoin, chloramphenicol and related compounds 

Pharmacokinetics of amoxicillin in subjects with normal and impaired renal function 

Inhibition and activation of UDP-glucuronyltransferase in alloxanic-diabetic rats 

Anodic Polarographic Behaviour of Hydrolyzed 

Voltammetric study of boldine on stationary platinum electrode