Zobrazeno 1 - 10
of 644
pro vyhledávání: '"E. Peralta"'
Publikováno v:
Indonesian Journal of Educational Research and Technology, Vol 1, Iss 2, Pp 61-66 (2021)
We aimed to find out the students’ academic skills development through the use of descriptive research design. In the experiment, we used random sampling to determine the level of students’ online discourse skills in terms of spoken and written m
Externí odkaz:
https://doaj.org/article/a963cd920da0470ebe95b8f20a8be12f
Publikováno v:
RIA: Revista Investigaciones Agropecuarias, Vol 37, Iss 2, Pp 140-149 (2011)
El presente estudio tuvo como finalidad el aprovechamiento de los residuos azucareros de forma técnicamente viable por medio de la producción y evaluación del proceso de compostaje. Para lograr los objetivos se establecieron combinaciones de tres
Externí odkaz:
https://doaj.org/article/0508017fada44fa5beedba2977334c2c
Autor:
Sudipto Chakrabarti, Ayelet Vilan, Gai Deutch, Annabelle Oz, Oded Hod, Juan E. Peralta, Oren Tal
Publikováno v:
Nature Communications, Vol 13, Iss 1, Pp 1-12 (2022)
Magnetic effects can emerge due to structural variations when the size of materials is reduced towards the nanoscale. Here, Chakrabarti et al demonstrates the opposite effect, showing that the interatomic distance in atomic wires changes by up to 20%
Externí odkaz:
https://doaj.org/article/40e8f2ee3f5747e597db46ad34cb8a00
Autor:
Carlos A. Ligarda-Samanez, David Choque-Quispe, Elibet Moscoso-Moscoso, Mary L. Huamán-Carrión, Betsy S. Ramos-Pacheco, Diego E. Peralta-Guevara, Germán De la Cruz, Edgar L. Martínez-Huamán, José C. Arévalo-Quijano, Jenny C. Muñoz-Saenz, Mauricio Muñoz-Melgarejo, Doris M. Muñoz-Saenz, Jimmy Aroni-Huamán
Publikováno v:
Foods, Vol 11, Iss 20, p 3153 (2022)
Propolis is a substance with significant anti-inflammatory, anticancer, and antiviral activity, which could be used more efficiently at the nano level as an additive in the food industry. The aim was to obtain and characterize nanoencapsulated multi-
Externí odkaz:
https://doaj.org/article/5e371af07cfa4da7b0a347dd336da1f3
Effect of the Addition of Corn Husk Cellulose Nanocrystals in the Development of a Novel Edible Film
Autor:
David Choque-Quispe, Yudith Choque-Quispe, Carlos A. Ligarda-Samanez, Diego E. Peralta-Guevara, Aydeé M. Solano-Reynoso, Betsy S. Ramos-Pacheco, Fredy Taipe-Pardo, Edgar L. Martínez-Huamán, John Peter Aguirre Landa, Henrry W. Agreda Cerna, Julio C. Loayza-Céspedes, Miluska M. Zamalloa-Puma, Genaro Julio Álvarez-López, Alan Zamalloa-Puma, Elibet Moscoso-Moscoso, Yadyra Quispe-Quispe
Publikováno v:
Nanomaterials, Vol 12, Iss 19, p 3421 (2022)
The cellulose from agroindustrial waste can be treated and converted into nanocrystals or nanofibers. It could be used to produce biodegradable and edible films, contributing to the circular economy and being environmentally friendly. This research a
Externí odkaz:
https://doaj.org/article/bd1d03ce89314876b61cb350088827e6
Autor:
Gabriela Ramírez-Ojeda, Juan Enrique Rodríguez-Pérez, Eduardo Rodríguez-Guzmán, Jaime Sahagún-Castellanos, José Luis Chávez-Servia, Iris E. Peralta, Luis Ángel Barrera-Guzmán
Publikováno v:
Plants, Vol 11, Iss 15, p 2007 (2022)
Tomato (Solanum lycopersicum L.) is a vegetable with worldwide importance. Its wild or close related species are reservoirs of genes with potential use for the generation of varieties tolerant or resistant to specific biotic and abiotic factors. The
Externí odkaz:
https://doaj.org/article/1fa531a10cf5453eaf3cf8f259f2a078
Autor:
David Choque-Quispe, Yasmine Diaz-Barrera, Aydeé M. Solano-Reynoso, Yudith Choque-Quispe, Betsy S. Ramos-Pacheco, Carlos A. Ligarda-Samanez, Diego E. Peralta-Guevara, Edgar L. Martínez-Huamán, John Peter Aguirre Landa, Odilon Correa-Cuba, Henrry W. Agreda Cerna, Mery Luz Masco-Arriola, Washington Julio Lechuga-Canal, Julio C. Loayza-Céspedes, Genaro Julio Álvarez-López
Publikováno v:
Polymers, Vol 14, Iss 16, p 3421 (2022)
The avocado fruit is an agro-industrial product with high export demand in Peru due to its sensory and nutritional qualities, which can be affected during storage. The study aimed to evaluate the effect of the application of a coating formulated with
Externí odkaz:
https://doaj.org/article/82cf2bbaf6e943a3910b2b38b43815b4
Autor:
David Choque-Quispe, Antonieta Mojo-Quisani, Carlos A. Ligarda-Samanez, Miriam Calla-Florez, Betsy S. Ramos-Pacheco, Lourdes Magaly Zamalloa-Puma, Diego E. Peralta-Guevara, Aydeé M. Solano-Reynoso, Yudith Choque-Quispe, Alan Zamalloa-Puma, Ybar G. Palomino-Malpartida, Leidy D. Medina-Quiquin, Aydeé Kari-Ferro
Publikováno v:
Foods, Vol 11, Iss 11, p 1640 (2022)
The search for new natural sources of hydrocolloids with stabilizing, thickening, and good binding capacity, from raw materials that are environmentally friendly and that contribute to the circular economy is a challenge for the food industry. The ai
Externí odkaz:
https://doaj.org/article/1dcc4f49aa5a4966b0506ae8f1659f76
Autor:
Carlos A. Ligarda-Samanez, David Choque-Quispe, Henry Palomino-Rincón, Betsy S. Ramos-Pacheco, Elibet Moscoso-Moscoso, Mary L. Huamán-Carrión, Diego E. Peralta-Guevara, Mirian E. Obregón-Yupanqui, Jimmy Aroni-Huamán, Eyner Y. Bravo-Franco, Wilbert Palomino-Rincón, Germán De la Cruz
Publikováno v:
Polymers, Vol 14, Iss 11, p 2191 (2022)
The contamination of water resources by effluents from various industries often contains heavy metals, which cause irreversible damage to the environment and health. The objective was to evaluate different biosorbents from the weed Rumex acetosella t
Externí odkaz:
https://doaj.org/article/7879eba8a07f4689a0681286c1e7e37b
Autor:
Lucero Quispe-Chambilla, Augusto Pumacahua-Ramos, David Choque-Quispe, Francisco Curro-Pérez, Hilka Mariela Carrión-Sánchez, Diego E. Peralta-Guevara, Mery Luz Masco-Arriola, Henry Palomino-Rincón, Carlos A. Ligarda-Samanez
Publikováno v:
Foods, Vol 11, Iss 8, p 1142 (2022)
Chocolate is a widely consumed product, due to the contribution of fats and antioxidant compounds; the addition of other components makes it possible to increase the content of polyunsaturated fatty acids, although they can affect its rheological pro
Externí odkaz:
https://doaj.org/article/e5deec7e07c44b20a2dc2f408bcf9b2c