Effect of Oats and Wheat Genotype on In Vitro Gas Production Kinetics of Straw

Autor: Karen A. Peñailillo, María Fernanda Aedo, María Carolina Scorcione, Mónica L. Mathias, Claudio Jobet, Manuel Vial, Iris A. Lobos, Rodolfo C. Saldaña, Paul Escobar-Bahamondes, Paulina Etcheverría, Emilio M. Ungerfeld

Publikováno v: Animals, Vol 11, Iss 6, p 1552 (2021)

Increases in cereals grain yield in the last decades have increased the accumulation of straw on the soil after harvest. Farmers typically open burn the straw to prepare the soil for the next crop, resulting in pollution, emission of greenhouse gases

Externí odkaz: https://doaj.org/article/94c16a19fcee4cf89a8a655f55bdc91c

Effect of Oats and Wheat Genotype on In Vitro Gas Production Kinetics of Straw

Autor: Paul Escobar-Bahamondes, Rodolfo Saldaña, Iris A Lobos, Manuel Vial, Paulina Etcheverría, Emilio M Ungerfeld, María Carolina Scorcione, Mónica Mathias, María Fernanda Aedo, Karen A Peñailillo, Claudio Jobet

Publikováno v: Animals, Vol 11, Iss 1552, p 1552 (2021)
Animals
Volume 11
Issue 6
Vol.11, no.6
art.1552,15p.
FAUBA Digital (UBA-FAUBA)
Universidad de Buenos Aires. Facultad de Agronomía
instacron:UBA-FAUBA
Animals : an Open Access Journal from MDPI

Peñailillo, Karen A. Universidad de la Frontera. Facultad de Ingeniería y Ciencias. Departamento de Ingeniería Química. La Araucanía, Chile. Aedo, María Fernanda. Instituto de Investigaciones Agropecuarias (INIA). Centro Regional de Investigaci

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::288edc7454eb46e0318e9d93efeda7bb
https://www.mdpi.com/2076-2615/11/6/1552

Prediction of the type of milk and degree of ripening in cheeses by means of artificial neural networks with data concerning fatty acids and near infrared spectroscopy

Autor: José Miguel Hernández-Hierro, Belén Curto-Diego, Isabel Revilla, Javier Salvador-Esteban, Milton C. Soto-Barajas, M.I. González-Martín, A.M. Vivar-Quintana, Iris A. Lobos Ortega, Raúl Morón-Sancho, Vidal Moreno-Rodilla

Publikováno v: Talanta. 116:50-55

The present study addresses the prediction of the time of ripening and type of mixtures of milk (cow's, ewe's and goat's) in cheeses of varying composition using artificial neural networks (ANN). To accomplish this aim, neural networks were designed

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e63726e22f335ffe8c9e2cdc7fc44f7
https://doi.org/10.1016/j.talanta.2013.04.043

Differentiation of organic and non-organic ewe's cheeses using main mineral composition or near infrared spectroscopy coupled to chemometric tools: a comparative study

Autor: C. González-Pérez, Lorena Gómez García, Isabel Revilla, Carlos Palacios Riocerezo, José Miguel Hernández-Hierro, M. Inmaculada González-Martín, Ana María Vivar-Quintana, Iris A. Lobos Ortega

Publikováno v: Talanta. 85(4)

Two independent methodologies were investigated to achieve the differentiation of ewes' cheeses from different systems of production (organic and non-organic). Eighty cheeses (40 organic and 40 non-organic) from two systems of production, two differe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92aba03d64e17967697a862e2302c66b
https://pubmed.ncbi.nlm.nih.gov/21872038