Zobrazeno 1 - 10
of 121
pro vyhledávání: '"Guillermo, Moyna"'
Publikováno v:
Frontiers in Molecular Biosciences, Vol 11 (2024)
Externí odkaz:
https://doaj.org/article/12efaa9ad31e42db95e354c86c503443
Autor:
Joaquín I. Hurtado, Andrés López-Radcenco, José Luis Izquierdo-García, Fernando Rodríguez, Guillermo Moyna, Gonzalo Greif, Nicolás Nin
Publikováno v:
Frontiers in Molecular Biosciences, Vol 10 (2023)
COVID-19 was the most significant infectious-agent-related cause of death in the 2020-2021 period. On average, over 60% of those admitted to ICU facilities with this disease died across the globe. In severe cases, COVID-19 leads to respiratory and sy
Externí odkaz:
https://doaj.org/article/7f91517483814ba4962622257884b647
Autor:
Santiago Fernández, Rossina Castro, Andrés López-Radcenco, Paula Rodriguez, Inés Carrera, Carlos García-Carnelli, Guillermo Moyna
Publikováno v:
Frontiers in Plant Science, Vol 14 (2023)
While Cannabis sativa L. varieties have been traditionally characterized by their major cannabinoid profile, it is now well established that other plant metabolites can also have physiological effects, including minor cannabinoids, terpenes, and flav
Externí odkaz:
https://doaj.org/article/8942304e035b4f6098ee7945c3851121
Autor:
Andrés López Radcenco, María de Lourdes Adrien, Gretel Ruprechter, Elena de Torres, Ana Meikle, Guillermo Moyna
Publikováno v:
Dairy, Vol 2, Iss 3, Pp 356-366 (2021)
The metabolic alterations associated with the increase in milk production make the transition period critical to the health of dairy cows, usually leading to a higher incidence of disease in periparturient animals. In this manuscript, we describe the
Externí odkaz:
https://doaj.org/article/21f603065e264121b203624a2cb0c41c
Autor:
Analía Rodríguez, Patricia Lema, María Inés Bessio, Guillermo Moyna, Cristina Olivaro, Fernando Ferreira, Luis Alberto Panizzolo
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
The effect on color of the initial pH employed in dulce de leche (DL) production was evaluated through physicochemical and spectroscopical characterization of the melanoidins formed in the process. Melanoidins originated at pH values of 6.5, 7.0, and
Externí odkaz:
https://doaj.org/article/a4d5d5ca47854beda8a4efe6069e7b8f
Publikováno v:
Foods, Vol 11, Iss 16, p 2384 (2022)
Recent advances in nuclear magnetic resonance (NMR) have led to the development of low-field benchtop NMR systems with improved sensitivity and resolution suitable for use in research and quality-control laboratories. Compared to their high-resolutio
Externí odkaz:
https://doaj.org/article/28ae55e840964ed59cf7c97759395f7f
Autor:
Valentina Croce, Andrés López-Radcenco, María Inés Lapaz, María Julia Pianzzola, Guillermo Moyna, María Inés Siri
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Actinomycetes are generally recognized as a diverse group of gram-positive, mycelium-forming, soil bacteria that play an important role in mineralization processes and plant health, being Streptomyces the most well-known genus from this group. Althou
Externí odkaz:
https://doaj.org/article/b28d957726bd4c1faa728895341a6369
Autor:
Luisina Rodríguez, Andrés López, Guillermo Moyna, Gustavo A. Seoane, Danilo Davyt, Álvaro Vázquez, Gonzalo Hernández, Ignacio Carrera
Publikováno v:
ACS Omega. 7:12307-12317
Ayahuasca is a psychedelic beverage originally from the Amazon rainforest used in different shamanic settings for medicinal, spiritual, and cultural purposes. It is prepared by boiling in water an admixture of the Amazonian vine
Autor:
Analía Rodríguez, Patricia Lema, María Inés Bessio, Guillermo Moyna, Luis Alberto Panizzolo, Fernando Ferreira
Publikováno v:
Molecules, Vol 24, Iss 22, p 4163 (2019)
Melanoidins, the brown-colored compounds formed through the Maillard reaction, are responsible for color development in dulce de leche (DL), a popular confectionary dairy product in the Río de la Plata region, particularly in Uruguay and Argentina.
Externí odkaz:
https://doaj.org/article/28e534cbf0254fbbaab3991d2601b2d7
Publikováno v:
Archiv der PharmazieREFERENCES.
We present the preparation of a series of novel natural product-like homobarrelenones, norcaranes, and dihydrofluorenones through a diversity-oriented synthetic (DOS) strategy that combines Diels-Alder reactions and phototransformations, as well as t