Zobrazeno 1 - 10
of 201
pro vyhledávání: '"José Manuel Cruz"'
Autor:
José Manuel Cruz Valdovinos
Publikováno v:
Archivo Español de Arte, Vol 97, Iss 386 (2024)
El Museo Nacional del Prado modificó poco después de 2012 los nombres de dos pinturas de Velázquez cuyos nombres estaban bien asentados mucho tiempo atrás, los enanos Sebastián de Morra y don Diego de Acedo, “el Primo”. En el presente trabaj
Externí odkaz:
https://doaj.org/article/c0f64f9252644e40bcb26db769333b2a
Autor:
Alessandra Riva, Hamid Rasoulimehrabani, José Manuel Cruz-Rubio, Stephanie L. Schnorr, Cornelia von Baeckmann, Deniz Inan, Georgi Nikolov, Craig W. Herbold, Bela Hausmann, Petra Pjevac, Arno Schintlmeister, Andreas Spittler, Márton Palatinszky, Aida Kadunic, Norbert Hieger, Giorgia Del Favero, Martin von Bergen, Nico Jehmlich, Margarete Watzka, Kang Soo Lee, Julia Wiesenbauer, Sanaz Khadem, Helmut Viernstein, Roman Stocker, Michael Wagner, Christina Kaiser, Andreas Richter, Freddy Kleitz, David Berry
Publikováno v:
Nature Communications, Vol 14, Iss 1, Pp 1-15 (2023)
Abstract Prebiotics are defined as non-digestible dietary components that promote the growth of beneficial gut microorganisms. In many cases, however, this capability is not systematically evaluated. Here, we develop a methodology for determining pre
Externí odkaz:
https://doaj.org/article/a3e63aa2bb4c42c7b58956a0c2648932
Autor:
José Manuel Cruz Valdovinos
Publikováno v:
Norba. Arte, Iss 43 (2024)
A través de la documentación de libros de fábrica de parroquias de localidades de Ávila referida a los siglos XVIII y XIX hemos podido conocer el nombre de docenas de plateros madrileños, abulenses, napolitanos y de otros orígenes, así como la
Externí odkaz:
https://doaj.org/article/7d74bdacc9da44b6b3a994a769c02cf8
Publikováno v:
Fermentation, Vol 9, Iss 6, p 528 (2023)
Microbial contaminations represent an important issue for crop production, resulting in tons of losses worldwide every year. One of the highest-risk pathogens involved in these infections is Botrytis cinerea, which is responsible for the grey mold di
Externí odkaz:
https://doaj.org/article/336db5852fe649baa8357bd917fac2e0
Publikováno v:
Foods, Vol 12, Iss 10, p 1959 (2023)
In this work, we assessed the effect of a biosurfactant extract, which possesses preservative properties, on the sensory properties, regarding colour, of two fruit juices: pasteurized apple juice and natural orange juice. This biosurfactant extract w
Externí odkaz:
https://doaj.org/article/43790935d78d4d3ab2da2242532b36f5
Autor:
Ksenia Lvova, Andrea Martínez-Arcos, Alejandro López-Prieto, Xanel Vecino, Ana Belén Moldes, José Manuel Cruz
Publikováno v:
Fermentation, Vol 9, Iss 4, p 351 (2023)
The relevance of this work lies in the fact that it is the first time that corn steep liquor (CSL) has been proposed as a unique source of nutrients for producing biosurfactants in a controlled fermentation and Aneurinibacillus aneurinilyticus, isola
Externí odkaz:
https://doaj.org/article/2f4e8595bc4441c2ba5dcd6a62ab72d9
Autor:
Lorena Rodríguez-López, Alejandro López-Prieto, Miriam Lopez-Álvarez, Sara Pérez-Davila, Julia Serra, Pío González, José Manuel Cruz, Ana B. Moldes
Publikováno v:
ACS Omega, Vol 5, Iss 48, Pp 31381-31390 (2020)
Externí odkaz:
https://doaj.org/article/ddbc4d554bdc4465a500dd70a0adfbf0
Publikováno v:
Foods, Vol 11, Iss 21, p 3506 (2022)
Biosurfactant extracts are multifunctional ingredients composed of natural polymers that can be used in the food industry as stabilizing and antimicrobial agents, although their inclusion in food matrices has been scarcely explored. In this work, a b
Externí odkaz:
https://doaj.org/article/7b3063f60b5f46868965afd93bbf061c
Autor:
Antonio Urquízar Herrera, José Riello, Miguel Cabañas Bravo, David Moriente, Laura Rodríguez Peinado, José Alberto Moráis Morán, José Manuel Cruz Valdovinos, Julián Díaz Sánchez
Publikováno v:
Archivo Español de Arte, Vol 92, Iss 367, Pp 341-350 (2019)
Externí odkaz:
https://doaj.org/article/d191d98a38744b31bea5d1d9de0c1c9c
Autor:
Alejandro López-Prieto, Hadassa Martínez-Padrón, Lorena Rodríguez-López, Ana Belén Moldes, José Manuel Cruz
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 509-516 (2019)
In this work a Bacillus strain with capacity to produce biosurfactants was isolated from commercial corn steep water (CSW). The identification of this bacterium was based on phenotypic characteristics. This is a Gram-positive Bacillus, macroscopicall
Externí odkaz:
https://doaj.org/article/dfc4551aa83a48e48a69077014bfa9e9