Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Alejandro López-Prieto"'
Publikováno v:
Fermentation, Vol 9, Iss 6, p 528 (2023)
Microbial contaminations represent an important issue for crop production, resulting in tons of losses worldwide every year. One of the highest-risk pathogens involved in these infections is Botrytis cinerea, which is responsible for the grey mold di
Externí odkaz:
https://doaj.org/article/336db5852fe649baa8357bd917fac2e0
Autor:
Ksenia Lvova, Andrea Martínez-Arcos, Alejandro López-Prieto, Xanel Vecino, Ana Belén Moldes, José Manuel Cruz
Publikováno v:
Fermentation, Vol 9, Iss 4, p 351 (2023)
The relevance of this work lies in the fact that it is the first time that corn steep liquor (CSL) has been proposed as a unique source of nutrients for producing biosurfactants in a controlled fermentation and Aneurinibacillus aneurinilyticus, isola
Externí odkaz:
https://doaj.org/article/2f4e8595bc4441c2ba5dcd6a62ab72d9
Autor:
Lorena Rodríguez-López, Alejandro López-Prieto, Miriam Lopez-Álvarez, Sara Pérez-Davila, Julia Serra, Pío González, José Manuel Cruz, Ana B. Moldes
Publikováno v:
ACS Omega, Vol 5, Iss 48, Pp 31381-31390 (2020)
Externí odkaz:
https://doaj.org/article/ddbc4d554bdc4465a500dd70a0adfbf0
Autor:
Alejandro López-Prieto, Hadassa Martínez-Padrón, Lorena Rodríguez-López, Ana Belén Moldes, José Manuel Cruz
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 509-516 (2019)
In this work a Bacillus strain with capacity to produce biosurfactants was isolated from commercial corn steep water (CSW). The identification of this bacterium was based on phenotypic characteristics. This is a Gram-positive Bacillus, macroscopicall
Externí odkaz:
https://doaj.org/article/dfc4551aa83a48e48a69077014bfa9e9
Autor:
Alejandro López-Prieto, Xanel Vecino, Lorena Rodríguez-López, Ana Belén Moldes, José Manuel Cruz
Publikováno v:
Foods, Vol 10, Iss 6, p 1318 (2021)
The authors would like to make the following correction to the published paper [1]: a few words should be corrected in the abstract, pages 7 and 9 [...]
Externí odkaz:
https://doaj.org/article/054cb21fcee34657a0de87503f554c2d
Autor:
Andrea Martínez-Arcos, Alejandro López-Prieto, Lorena Rodríguez-López, Benita Pérez-Cid, Xanel Vecino, Ana Belén Moldes, José Manuel Cruz
Publikováno v:
Applied Sciences, Vol 11, Iss 13, p 5904 (2021)
In this work, grapes were coated with a multifunctional biosurfactant extract obtained from corn steep liquor after liquid–liquid extraction with ethyl acetate. This biosurfactant extract has been demonstrated to not only possess a surfactant capac
Externí odkaz:
https://doaj.org/article/fd76cad20c1c4fe28f3a162014e378e7
Autor:
Ana B. Moldes, Lorena Rodríguez-López, Myriam Rincón-Fontán, Alejandro López-Prieto, Xanel Vecino, José M. Cruz
Publikováno v:
International Journal of Molecular Sciences, Vol 22, Iss 5, p 2371 (2021)
This article includes an updated review of the classification, uses and side effects of surfactants for their application in the cosmetic, personal care and pharmaceutical industries. Based on their origin and composition, surfactants can be divided
Externí odkaz:
https://doaj.org/article/ce6873054af341d990b76e337f34a5cf
Autor:
Giulia Scalzini, Alejandro López-Prieto, Maria A. Paissoni, Vasileios Englezos, Simone Giacosa, Luca Rolle, Vincenzo Gerbi, Susana Río Segade, Benita Pérez Cid, Ana B. Moldes, Jose M. Cruz
Publikováno v:
Foods, Vol 9, Iss 12, p 1747 (2020)
In winemaking, oenological tannins are used to preserve wine colour by enhancing the antioxidant activity, taking part in copigmentation, and forming polymeric pigments with anthocyanins. As a novel processing aid, in this study, a biosurfactant extr
Externí odkaz:
https://doaj.org/article/6f872cef7b914f429b4e5cf6bcbceb60
Autor:
Alejandro López-Prieto, Xanel Vecino, Lorena Rodríguez-López, Ana Belén Moldes, José Manuel Cruz
Publikováno v:
Foods, Vol 9, Iss 5, p 662 (2020)
Biosurfactants are surface-active compounds that are produced by microorganisms, which in addition to their surfactant capacity, can possess interesting antimicrobial activities that are used in their incorporation into the agrifood industry. In this
Externí odkaz:
https://doaj.org/article/7b1f8408f7e4431ba85d43531d8230c0
Autor:
Alejandro López-Prieto, Xanel Vecino, Lorena Rodríguez-López, Ana Belén Moldes, José Manuel Cruz
Publikováno v:
Foods, Vol 8, Iss 9, p 410 (2019)
The increase of crop production along with stricter requirements on food security have augmented the demand of new and eco-friendly bactericides. Most of the bactericides used at the moment consist of persistent organic substances, representing a ris
Externí odkaz:
https://doaj.org/article/92b09318be25443aac741a7f1dacf71e