Zobrazeno 1 - 9 of 9 pro vyhledávání: '"Fernanda Gugole Ottaviano"'
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Akademický článek
Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water [version 2; peer review: 2 approved]
Autor: Miriam Sosa, José M. Belizán, Eliana Elizagoyen, M. Fernanda Gugole Ottaviano, Lorena Garitta, Natalia Matamoros, Gabriela Cormick, Surya M. Perez, Iris B. Romero, Dana Z. Watson, Cintia White
Publikováno v: Gates Open Research, Vol 5 (2022)
Background: Food fortification is an effective strategy that has been recommended for improving population calcium inadequate intakes. Increasing calcium concentration of water has been proposed as a possible strategy to improve calcium intake. The o
Externí odkaz: https://doaj.org/article/e222e08d61e8431aaf72d1924f5eaade
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3
Eating habits and lifestyle changes during the COVID-19 lockdown: A comparative study (before and during isolation) on the 9 de Julio city (Buenos Aires, Argentina) population
Autor: M. Fernanda Gugole Ottaviano, Eliana Elizagoyen, Victoria Pieroni, Soledad Arce, Miriam Sosa, Graciela Rodríguez, Paula Cardinal, Lorena Garitta
Publikováno v: Archives of Food and Nutritional Science. 4:020-024
Following the COVID-19 proliferation beyond China’s borders at the beginning of 2020, containment measures have been taken by different countries around the globe. Citizens were forced to stay at home. Specifically, on March 19th, the Argentine Gov
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ed0d7892be01acc8d5265519841f04ea
https://doi.org/10.29328/journal.afns.1001023
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4
Pelado enzimático: primer avance en el desarrollo del perfil sensorial de sabor de cultivares de naranjas
Autor: Victoria Pieroni, Fernanda Gugole Ottaviano, Julieta Gabilondo, Claudio Budde, Silvina Andres, Lorena Garitta
Publikováno v: Idesia [Arica] 39 (3) : 43-48. (septiembre 2021)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA
Enzymatic peeling is one of the methods used to obtain minimally processed citrus fruit. The present work has studied the effect of enzymatic peeling produced on the flavor sensory profile of different cultivars of navel oranges. A trained panel cond
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04dd2f092dc849ad1db0711c55976cc1
https://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292021000300043&lng=en&nrm=iso&tlng=en
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6
Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water
Autor: M. Fernanda Gugole Ottaviano, Gabriela Cormick, Lorena Garitta, Dana Z. Watson, José M. Belizán, Eliana Elizagoyen, Cintia White, Natalia Matamoros, Surya M. Perez, Miriam Sosa, Iris B. Romero
Publikováno v: Gates Open Research
Background: Food fortification is an effective strategy that has been recommended for improving population calcium inadequate intakes. Increasing calcium concentration of water has been proposed as a possible strategy to improve calcium intake. The o
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aec53d3a124afb4405ccc9fa9f08d31d
https://doi.org/10.12688/gatesopenres.13361.1
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7
Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors
Autor: Guillermo Hough, Guadalupe Gómez, Fernanda Gugole Ottaviano, Eliana Elizagoyen, Lorena Garitta, Klaus Langohr
Publikováno v: UPCommons. Portal del coneixement obert de la UPC
Universitat Politècnica de Catalunya (UPC)
Recercat. Dipósit de la Recerca de Catalunya
instname
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The main objective of this study was to introduce a survival model to contemplate two simultaneous accelerating factors affecting a food product's shelf life: temperature and illumination. A second objective was to consider the case where the same co
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b2ec57c3cd2d3bb5794bdd6469f4aae
https://www.sciencedirect.com/science/article/pii/S0950329318302362
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8
Overwintering of the Argentine strain of Neoseiulus californicus (Acari: Phytoseiidae)
Autor: Martha Florencia Roggiero, Maria Fernanda Gugole Ottaviano, Nancy Mabel Greco, Claudia V. Cédola, Mariángeles Alonso, Mariana Soledad Pascua
Publikováno v: Experimentalapplied acarology. 76(3)
Overwintering and diapause are variable among mite species and strains. The aims of this study were to determine whether certain crops constitute overwintering sites for the Argentine strain of the predator Neoseiulus californicus and whether females
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3692c8b8e127a03fa653468bee8b9125
https://pubmed.ncbi.nlm.nih.gov/30341477
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9
Performance of Tetranychus urticae and Neoseiulus californicus on strawberry cultivars and assessment of the effect of glandular trichomes
Autor: Maria Fernanda Gugole Ottaviano, Martha Florencia Roggiero, Norma Elba Sánchez, Nancy Mabel Greco
Publikováno v: Arthropod-Plant Interactions. 2013;7(5):547-554
Naturalis (UNLP-FCNyM)
Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo
instacron:UNLP-FCNyM
The performance of Tetranychus urticae and its predator Neoseiulus californicus on ten strawberry cultivars was determined in the laboratory. Development time and survival of T. urticae from egg to adult were recorded on Albio´n, Aromas, Camarosa, D
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::055b2599144076701efe54ff99db9fd0
http://naturalis.fcnym.unlp.edu.ar/repositorio/_documentos/sipcyt/bfa004554.pdf
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