Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Jorge G. Figueroa"'
Autor:
Natalia Bailon-Moscoso, José Coronel-Hidalgo, Rodrigo Duarte-Casar, Luis Miguel Guamán-Ortiz, Jorge G. Figueroa, Juan Carlos Romero-Benavides
Publikováno v:
Antioxidants, Vol 12, Iss 11, p 2003 (2023)
Several plants of the genus Tragia L. have shown antibacterial, fungicidal, and antiproliferative activity, among other types of activities; however, most species of the genus have not been investigated. Tragia volubilis L. is native to tropical Amer
Externí odkaz:
https://doaj.org/article/799f9189baed46ebb1d91cf15c6e6e17
Publikováno v:
Ciencia y Tecnología Agropecuaria, Vol 23, Iss 1, Pp 1-19 (2022)
En el mundo, el café es el segundo producto más comercializado después del petróleo. Sin embargo, debido a su elevado precio, suele ser adulterado con materiales de menor costo. El objetivo de la presente investigación fue desarrollar un método
Externí odkaz:
https://doaj.org/article/83ec200d5fb642b2b9bd0632e6a9ee17
Autor:
Natalí Solano-Cueva, Jorge G. Figueroa, Corina Loja, Chabaco Armijos, Giovanni Vidari, Jorge Ramírez
Publikováno v:
Molecules, Vol 28, Iss 18, p 6701 (2023)
The diphenolic diterpene carnosol was isolated from several species of the family Lamiaceae, including Lepechinia mutica, a medicinal plant endemic to Ecuador. The compound has exhibited high antioxidant, anti-inflammatory, antimicrobial, neuroprotec
Externí odkaz:
https://doaj.org/article/995512b297c1467393269a03343dff4c
Autor:
David Apolo, José Miguel Fernández, Ángel Benítez, Jorge G. Figueroa, Karla Estrada, Darío Cruz
Publikováno v:
Diversity, Vol 15, Iss 9, p 984 (2023)
Coffee (Coffea arabica), produced and marketed in Ecuador and worldwide, can be organoleptically improved by means of microorganisms such as well-characterized yeasts. This study aimed to isolate and characterize yeasts from three postharvest ferment
Externí odkaz:
https://doaj.org/article/e3ee636f6f7b4cc9afe0dd2eecf9ff66
Publikováno v:
Molecules, Vol 28, Iss 9, p 3755 (2023)
Cocoa beans (Theobroma cacao L.) are an important source of polyphenols. Nevertheless, the content of these compounds is influenced by post-harvest processes. In this sense, the concentration of polyphenols can decrease by more than 50% during drying
Externí odkaz:
https://doaj.org/article/2b40aa2ad719460cbd938fc76436cd02
Autor:
Gustavo Galarza, Jorge G. Figueroa
Publikováno v:
Molecules, Vol 27, Iss 6, p 2004 (2022)
Coffee is a beverage that is consumed due to its flavor and fragrance. In this investigation, we demonstrated the relations between different dry fermentation processes of coffee (aerobic, anaerobic, and atmosphere modified with CO2) and fermentation
Externí odkaz:
https://doaj.org/article/e3f635843e804a65a8a210042bf0c711
Publikováno v:
Revista Politécnica, Vol 40, Iss 1, Pp 21-28 (2017)
El uso de pesticidas en Ecuador es muy amplio y las concentraciones utilizadas son superiores a los límites máximos permitidos. Las agencias que controlan este tipo de compuestos no cuentan con tecnología sofisticada como tiempo de vuelo, utilizan
Externí odkaz:
https://doaj.org/article/0026aaf3b02a482894de3abe6a329d64
Autor:
Jorge G. Figueroa, Luis F. Vargas
Publikováno v:
Química Nova, Vol 39, Iss 6, Pp 712-719 (2016)
The aim of this study was to compare the usefulness of three extraction methods: solid-phase microextraction (SPME) with four different coating (PDMS, PDMS/DVB, DVB/CAR/PDMS and PA), supercritical fluid extraction with carbon dioxide (SCF) and simult
Externí odkaz:
https://doaj.org/article/b6be397499534680910c1927d9e485cb
Publikováno v:
Química Nova, Vol 40, Iss 3, Pp 260-263
Four vegetal species of the southern of Ecuador were used as sensitizers for making dye-sensitized solar cells (DSSCs). The effect of type and amount of material, type and time of maceration were tested in order to determine the best conditions of ex
Externí odkaz:
https://doaj.org/article/2d1be21d6f8b494f9268f57291af368a
Publikováno v:
Química Nova v.45 n.5 2022
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
OPTIMIZATION OF DEHYDRATION AND EXTRACTION OF PHENOLIC COMPOUNDS FROM MANGO PEEL. Mango peel, a by-product obtained from the industrialization of this fruit, is a promising and inexpensive source of phenolic compounds. In the present study, both the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::347b686f2eb9003008fa815d79b4a781
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422022000500621
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422022000500621