Dr. Ana Maria Sancho PH.D.
Psychologist
8080 Ward Pkwy Suite 334 Kansas City MO, 64114Rating
5/5
About
Dr. Ana Sancho is a psychologist practicing in Kansas City, MO. Dr. Sancho specializes in the treatment of mental health problems, and helps people to cope with their mental illnesses. As a psychologist, Dr. Sancho evaluates and treats patients through a variety of methods, most typically being psychotherapy or talk therapy. Patients usually visit Dr. Sancho because they have been experiencing depression, anxiety, stress or anger for a significant period of time and are seeking help. Psychologists may perform a variety of exams and assessments to diagnose a mental condition.
Provider Details
Expert Publications
Data provided by the National Library of Medicine- Use of nootkatone as a senescence indicator for Rouge La Toma Cv. grapefruit (Citrus paradisi Macf.).
- Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef.
- A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina.
- Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina.
- Beef lipids in relation to animal breed and nutrition in Argentina.
- Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina.
- Optimization of whey protein concentrate and sodium chloride concentrations and cooking temperature of sous vide cooked whole-muscle beef from Argentina.
- Antioxidant consumption and development of oxidation during ageing of buffalo meat produced in Argentina.
- Influence of pasture or grain-based diets supplemented with vitamin E on antioxidant/oxidative balance of Argentine beef.
- Antioxidant status and odour profile in fresh beef from pasture or grain-fed cattle.
- Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles.
- High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio.
- A novel interaction of diethyldithiocarbamate with the glutathione/glutathione peroxidase system.
Dr. Ana Maria Sancho PH.D.'s Practice location
Dr. Ana Sancho
8080 Ward Pkwy Suite 334 -Kansas City, MO 64114Get Direction
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Nearest Hospitals
RESEARCH MEDICAL CENTERl
2316 E MEYER BLVD KANSAS CITY MO 64132