José Luis Carballo
National Autonomous University of Mexico
247 Papers
1.9K Citations
José Luis Carballo is an academic researcher from National Autonomous University of Mexico. The author has contributed to research in topics: Population & Coral reef. The author has an hindex of 34, co-authored 230 publications. Previous affiliations of José Luis Carballo include Spanish National Research Council & University of Cádiz.
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Papers
Research Note: Emulsifying Properties of Actomyosin from Several Species
TL;DR: In this article, the authors compared the effects of protein concentration, pH, pH and NaCl levels on the emulsifying activity index (EAI) and emulsification stability index (ESI) of natural actomyosin from hake, pork and chicken muscle.
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Phenotypic plasticity induced in transplant experiments in a mutualistic association between the red alga jania adhaerens (rhodophyta, corallinales) and the sponge haliclona caerulea (porifera: haplosclerida): morphological responses of the alga(1).
TL;DR: The ability of J. adhaerens to colonize in deeper areas in this hydrodynamic environment may in part rely on the protection provided by the sponge to the algal canopy, which contributes to the shape of the associated form.
25
Withdrawal symptoms predict prescription opioid dependence in chronic pain patients
TL;DR: Escalation of withdrawal intensity during opioid treatment can be used to identify patients with POUD, and moderate and severe withdrawal as the strongest predictor of PouD are suggested.
25
DSC study on the influence of meat source, salt and fat levels, and processing parameters on batters pressurisation.
Abstract: Hydrostatic high-pressure/temperature treatments were conducted at low (10 °C) and high temperatures (60, 70, and 80°C) on different types of meat batters. Pressure-induced effects on proteins were intensified by sodium chloride molarity at low and high temperatures. Treatments at 10°C under pressurisation yielded net thermal destabilisation effects on meat proteins pertaining either to muscle or batter systems. Heating at usual cooking temperature of 70°C under pressure yielded net stabilising effects on meat batter proteins. Overheating at 80°C was needed for entire protein denaturation. Pork and chicken meats were very similar in behaviour but chicken batters exhibited relatively higher thermal- and pressure-induced protein denaturation. Both kinds of physical destabilisation/stabilisation of proteins by pressure-induced effects increased with pressure level.
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Financing a voucher program for cocaine abusers through community donations in Spain.
Olaya García-Rodríguez,Roberto Secades-Villa,Stephen T. Higgins,José Ramón Fernández-Hermida,José Luis Carballo +4 more
TL;DR: The type of reinforcer a company can offer, the size of the company, and the time elapsed before responding may be determining variables in a company's decision whether to collaborate.