Zobrazeno 1 - 10
of 59
pro vyhledávání: '"A. I. Saiz"'
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100701- (2024)
In recent years, honey is being assayed in the food industry to inhibit communication between pathogenic microorganisms. One strategy to attack antibiotic resistant strain is by the development of new ways that reduced the virulence expression. Here,
Externí odkaz:
https://doaj.org/article/503587b212f641c8a03f1caac8a7ba14
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
In this study, the anti-QS activity of regional floral honey from the southeast region of Argentina was investigated using the bacterial model Chromobacterium violaceum. In addition, the anti-QS activity of quercetin, myricetin and luteolin was evalu
Autor:
Pilar Ríos, Álvaro Altuna, Inmaculada Frutos, Eugenia Manjón-Cabeza, Laura García-Guillén, Aurora Macías-Ramírez, Teodoro P. Ibarrola, Serge Gofas, Sergi Taboada, Javier Souto, Fernando Álvarez, Jose I. Saiz-Salinas, Paco Cárdenas, Cristina Rodríguez-Cabello, Antía Lourido, Cristina Boza, Augusto Rodríguez-Basalo, Elena Prado, Alberto Abad-Uribarren, Santiago Parra, Francisco Sánchez, Javier Cristobo
Publikováno v:
e-IEO. Repositorio Institucional Digital de Acceso Abierto del Instituto Español de Oceanografía
instname
Estuarine Coastal And Shelf Science (0272-7714) (Elsevier BV), 2022-09, Vol. 274, P. 107924 (23p.)
Scopus
instname
Estuarine Coastal And Shelf Science (0272-7714) (Elsevier BV), 2022-09, Vol. 274, P. 107924 (23p.)
Scopus
The study of Avilés Canyon System has been done within the framework of the EU-funded Nature + LIFE INDEMARES (07/NAT/E/ 000732) and INTEMARES (LIFE15 IPE ES 012) projects; ST received funding from the grant PID2020-117115GA-100 funded by MCIN/AEI/1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8abbd0d31e4d6786719cd77885c4332c
https://doi.org/10.1016/j.ecss.2022.107924
https://doi.org/10.1016/j.ecss.2022.107924
Publikováno v:
Journal of Cereal Science. 87:91-97
Changes in the microstructure and secondary structure of sourdough gluten proteins were studied. Four strains of lactic acid bacteria (LAB) were used in fermentations, Lactobacillus delbrueckii subsp. bulgaricus (LB), Lactobacillus fermentum (LF), La
Autor:
J. I. Saiz-Salinas, S. Pagola-Carte
Publikováno v:
Scientia Marina, Vol 63, Iss S1, Pp 227-232 (1999)
The Magellan sipunculan fauna includes 4 families, 7 genera and 16 species. A comparison between this fauna and that from adjacent regions of Antarctica has been made. A total of 8 species and 3 genera are shared by the compared areas. Univariate ana
Externí odkaz:
https://doaj.org/article/e53b2b1741ed41b39cebc8c733ad31ac
Autor:
I Saiz Pérez, R Molina Ruiz, M Vallejo Valdivieso, A López Villarreal, A Fernández Jaén, P Vidal Pérez
Publikováno v:
Revista de Psiquiatría Infanto-Juvenil. 34:355-359
El Trastorno por Déficit de Atención/Hiperactividad (TDAH) es uno de los trastornos del neurodesarrollo más prevalentes en la infancia que frecuentemente se mantiene en la adolescencia y edad adulta. Los psicoestimulantes son generalmente el trata
Publikováno v:
Marine Biodiversity. 48:449-464
The Sipuncula, or peanut worms, are a small taxon of lophotrochozoan worms that live mostly in warm shallow waters, but little is known about the diversity and distribution of this group in the deeper parts of the ocean (>2000 m). To address this poi
Publikováno v:
LWT. 131:109782
Today, there is an increasing trend to supplement food with phenolic compounds due to the beneficial effect on health. Lactic acid bacteria (LAB) have been shown to form protective biofilms in food industry. However, surrounding condition, such as ad
STUDY QUESTION: What are the European trends and developments in ART and IUI in 2014 as compared to previous years? SUMMARY ANSWER: The 18th ESHRE report on ART shows a continuing expansion of both treatment numbers in Europe and more variability in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2127::feb7fe7fc0dec4b6297500d0d76ca31f
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:3107852
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:3107852
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
In the present study we evaluate the effect of honey on the growth and fermentative ability of two sourdough fermenting lactic acid bacteria (LAB), Pediococcus pentosaceus and Lactobacillus fermentum, and the impact that honey and LAB have on gluten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::073a0e686c79d5f2ddb360e5a4d29a69
https://www.sciencedirect.com/science/article/pii/S0023643816307113
https://www.sciencedirect.com/science/article/pii/S0023643816307113