Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Adriana M. Gallego"'
Autor:
Adriana M. Gallego, Luisa F. Rojas, Wilmar G. Valencia, Lucía Atehortúa, Aura I. Urrea, Andrew S. Fister, Mark J. Guiltinan, Siela N. Maximova, Natalia Pabón-Mora
Publikováno v:
BMC Genomics, Vol 22, Iss 1, Pp 1-18 (2021)
Abstract Background Theobroma cacao is a major source of flavonoids such as catechins and their monomers proanthocyanidins (PAs), widely studied for their potential benefits in cardiovascular diseases. Light has been shown to promote plant secondary
Externí odkaz:
https://doaj.org/article/70e09b7a89994aeabafdd10a34657bfe
Autor:
Juan Camilo Henao-Rojas, Edison Osorio, Stephanie Isaza, Inés Amelia Madronero-Solarte, Karina Sierra, Isabel Cristina Zapata-Vahos, Jhon Fredy Betancur-Pérez, Jorge W. Arboleda-Valencia, Adriana M. Gallego
Publikováno v:
Molecules, Vol 27, Iss 11, p 3559 (2022)
Spearmint (Mentha spicata L.) has been widely studied for its diversity of compounds for product generation. However, studies describing the chemical and biological characteristics of commercial spearmint materials from different origins are scarce.
Externí odkaz:
https://doaj.org/article/5b57946bcdc8407ba8242f6b2aa803f0
Autor:
Diana C. Meza-Sepúlveda, Ana M. Castro, Annie Zamora, Jorge W. Arboleda, Adriana M. Gallego, Anyela V. Camargo-Rodríguez
Publikováno v:
Agronomy, Vol 11, Iss 4, p 693 (2021)
Agriculture generates 11.4 billion tons of biomass worldwide, including residues from crop production and industrial processing. Improper disposal of agricultural residues results in environmental pollution and the waste of valuable biomass resources
Externí odkaz:
https://doaj.org/article/c32f2b94066249eb811140808c592eb1
Autor:
LUISA F. ROJAS, JULIÁN LONDOÑO, ADRIANA M. GALLEGO, ANDREA L. HERRERA, CAROLINA AGUILERA, LUCÍA ATEHORTÚA
Publikováno v:
Actualidades Biológicas, Vol 30, Iss 89, Pp 117-123 (2008)
The aim of this research was to establish cocoa (Theobroma cacao) cell suspensions culture to analyze the total polyphenols content for two Colombian cocoa varieties and to compare the results with the total polyphenols content from the same field va
Externí odkaz:
https://doaj.org/article/561502f496af4123a5104a0f9c6fab7e
Publikováno v:
Espacios. 41:154-168
Este artículo es resultado de la investigación: “La gestión académica como estrategia para la construcción de calidad educativa: una mirada narrativa desde los maestros”. Objetivo comprender la gestión académico pedagógica de los docentes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f38079da613b69e36b34f312cbf5971
https://doi.org/10.48082/espacios-a20v41n46p14
https://doi.org/10.48082/espacios-a20v41n46p14
Autor:
Adriana M. Gallego, Romer A. Zambrano, Martha Zuluaga, Anyela V. Camargo Rodríguez, Mariana S. Candamil Cortés, Angela P. Romero Vergel, Jorge W. Arboleda Valencia
Publikováno v:
Phytochemistry. 203
The pod husk of Theobroma cacao (CPH) plays an important agronomical role, as its appearance is used as indicator of ripening, guiding the farmers in the harvest process. Cacao harvesting is not a standardized practice because farmers harvest between
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b598a10ed9f05f60be836a31b8e700d
https://pubmed.ncbi.nlm.nih.gov/36055428
https://pubmed.ncbi.nlm.nih.gov/36055428
Autor:
Aura I. Urrea, Andrew S. Fister, Luisa F. Rojas, Lucía Atehortúa, Adriana M. Gallego, Mark J. Guiltinan, Siela N. Maximova, Natalia Pabón-Mora, Wilmar G. Valencia
Publikováno v:
BMC Genomics
BMC Genomics, Vol 22, Iss 1, Pp 1-18 (2021)
BMC Genomics, Vol 22, Iss 1, Pp 1-18 (2021)
Background Theobroma cacao is a major source of flavonoids such as catechins and their monomers proanthocyanidins (PAs), widely studied for their potential benefits in cardiovascular diseases. Light has been shown to promote plant secondary metabolit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::60c413e24989e8fd6eaf7f543151cd04
http://europepmc.org/articles/PMC8287782
http://europepmc.org/articles/PMC8287782
Autor:
Mark J. Guiltinan, Natalia Pabón-Mora, Conrado Mora, Héctor A. Rodriguez, Martha Zuluaga, Luisa F. Rojas, Lucía Atehortúa, Emmanuel Gaquerel, Adriana M. Gallego, Siela N. Maximova, Aura I. Urrea
Publikováno v:
Plant Cell, Tissue and Organ Culture (PCTOC). 139:275-294
Theobroma cacao is a rich source of flavonoid compounds, which are potent antioxidants. Flavonoids are well-known for their health benefits against cardiovascular diseases, cancer, and improvement of blood pressure. For this reason, cacao mass produc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a70e4359b6161d5a08de55d26c422922
https://doi.org/10.1007/s11240-019-01679-3
https://doi.org/10.1007/s11240-019-01679-3
Autor:
Aura I. Urrea, Héctor A. Rodriguez, Siela N. Maximova, Andrew S. Fister, Juan C. Mazo Rivas, Luisa F. Rojas, Mark J. Guiltinan, Adriana M. Gallego, Lucía Atehortúa, Natalia Pabón-Mora, Oriana Parra
Publikováno v:
Scientific Reports, Vol 8, Iss 1, Pp 1-14 (2018)
Scientific Reports
Scientific Reports
Catechins, including catechin (C) and epicatechin (E), are the main type of flavonoids in cacao seeds. They play important roles in plant defense and have been associated with human health benefits. Although flavonoid biosynthesis has been extensivel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f973a435e075132977979461963558a7
http://link.springer.com/article/10.1038/s41598-018-31965-7
http://link.springer.com/article/10.1038/s41598-018-31965-7
Publikováno v:
Plant Physiology and Biochemistry. 111:59-66
Cocoa butter (CB) is composed of 96% palmitic, stearic, oleic, linoleic and linolenic fatty acids that are responsible for the hardness, texture and fusion properties of chocolate. Through in vitro plant cell culture it is possible to modify CB lipid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70886db16b157509b8b206a096ddbc6c
https://doi.org/10.1016/j.plaphy.2016.11.013
https://doi.org/10.1016/j.plaphy.2016.11.013