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Guillermo Escobar on Muck Rack

Guillermo Escobar

As seen in: Wiley Online Library, OK Diario, Diario de Sevilla, Reforma, Mural Mexico, European Journal of Vascular and Endovascular Surgery, Annals of Vascular Surgery
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Articles

VIDA Y OBRA DE ROCHA MOYA

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By Guillermo Escobar, Martha Martinez Verified, Martha Martínez
| Reforma Verified
Nunca imaginó Rubén Rocha Moya que pasaría a la historia como personero de uno de los momentos más oprobiosos de la vida política de Sinaloa y México de finales del siglo XX y principios del siglo XXI.
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Herpetofauna diversity from late Holocene wetlands of northeastern Argentina

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By Guillermo Escobar, Laboratório de Herpetologia, Victor H. Zaracho, Corrientes Argentina
| Wiley Online Library Verified
Supporting Information Filename Description azo12513-sup-0001-FigureS1.tifTIFF image, 6.3 MB Figure S1. azo12513-sup-0002-FigureS2.tifTIFF image, 11 MB Figure S2. azo12513-sup-0003-FigureS3.tifTIFF image, 24.3 MB Figure S3. azo12513-sup-0004-FigureS4.tifTIFF image, 8.7 MB Figure S4. azo12513-sup-0005-FigureS5.tifTIFF image, 32 MB Figure S5. REFERENCES , , , , , , , , , , , , , , , , , , , … (2012). Categorización del estado de conservación de las lagartijas y anfisbenas de la República Argentina.
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de plato humilde a favorito del público 'foodie'

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By Guillermo Escobar
| OK Diario Verified
El kebab, un plato humilde originario de Oriente, ha conquistado el paladar del público ‘foodie’. Lo que antes era considerado comida rápida de baja categoría ha evolucionado, encontrando su lugar en el panorama gastronómico de ciudades como Madrid. Con locales innovadores y propuestas de alta calidad, este bocado callejero ha demostrado que puede rivalizar con las opciones más sofisticadas, atrayendo a una creciente legión de seguidores.
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