Zobrazeno 1 - 9
of 9
pro vyhledávání: '"María Denis Lozano-Tovar"'
Autor:
Luisa Fernanda Quiroga-Rojas, Nataly Ruiz-Quiñones, Guerly Muñoz-Motta, María Denis Lozano-Tovar
Publikováno v:
Acta Agronómica, Vol 61, Iss 3, Pp 265-272 (2012)
El cultivo de maracuyá (Passiflora edulis), de gran importancia económica para Colombia, actualmente es afectado por la enfermedad del marchitamiento vascular causado por Fusarium sp. lo que hace necesario la búsqueda de alternativas que permitan
Externí odkaz:
https://doaj.org/article/b71af2ccec8545e4b287765240aa0071
Autor:
María Denis Lozano-Tovar, Karen Lorena Ballestas Álvarez, Luis Andrés Sandoval-Lozano, Gloria Milena Palma Mendez, Gloria Patricia Barrera-Cubillos
Publikováno v:
Archives of Microbiology. 205
The aim of this study was to evaluate and select entomopathogenic fungi that produces insecticidal compounds for the control of adults of Anastrepha obliqua Macquart (Diptera: tephritidae) that are the main pest of mango (Mangifera indica L. Bark) in
Autor:
María Denis Lozano-Tovar, Karen Lorena Ballestas Álvarez, Luis Andrés Sandoval-Lozano, Gloria Milena Palma Mendez, Gloria Patricia Barrera-Cubillos
The aim of this study was to evaluate and select entomopathogenic fungi that produces insecticidal compounds for the control of adults of Anastrepha obliqua Macquart (Diptera: tephritidae), that are the main pest of mango (Mangifera indica L. Bark) i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c9048d88a314a141e32b6a9ea94da56
https://doi.org/10.21203/rs.3.rs-2090659/v1
https://doi.org/10.21203/rs.3.rs-2090659/v1
Autor:
Jenifer Criollo-Núñez, María Denis Lozano-Tovar, Camilo Ignacio Jaramillo-Barrios, Martha Del Pilar López-Hernández
Publikováno v:
Journal of the Science of Food and Agriculture. 101:5398-5408
Background Cacao is important for the economy of many countries in the humid tropics. Its quality is affected when fruits are not collected at the optimal harvest point. The aim of this study was to obtain maturity indices for producers to facilitate
Autor:
Fernando Rodríguez Villamizar, Geraldine Tibasosa, Martha del Pilar López Hernández, Karen Ballestas Alvarez, María Denis Lozano Tovar, Carlos Mario González
Publikováno v:
Coffee and Cocoa Research Journal, Vol 36, Iss 3 (2020)
Microbial activity involved in the cocoa beans fermentation process is essential to maintain and improve the organoleptic and nutritional qualities of chocolate; therefore, the aim of this investigation was to search and select microbial isolates wit
Autor:
María Denis Lozano Tovar, Jorge Daniel Fonseca Blanco, Jenifer Criollo Nuñez, Martha del Pilar López Hernández, Laura Sabrina Ortiz Galeano
Publikováno v:
Coffee and Cocoa Research Journal, Vol 36, Iss 2 (2020)
Cocoa fermentation process is fundamental to generate flavors and aromas that are characteristics of chocolate. In Colombia, this process is carried out by microbiota that spontaneously colonizes cocoa beans, therefore the quality of the fermentation
Autor:
María Soledad Hernández Gómez, María Denis Lozano Tovar, Jenifer Criollo Nuñez, Martha del Pilar López Hernández
Publikováno v:
Revista Brasileira de Fruticultura v.41 n.3 2019
Revista brasileira de fruticultura
Sociedade Brasileira de Fruticultura (SBF)
instacron:SBFRU
Revista Brasileira de Fruticultura, Vol 41, Iss 3
Revista Brasileira de Fruticultura, Volume: 41, Issue: 3, Article number: e-010, Published: 19 JUN 2019
Revista brasileira de fruticultura
Sociedade Brasileira de Fruticultura (SBF)
instacron:SBFRU
Revista Brasileira de Fruticultura, Vol 41, Iss 3
Revista Brasileira de Fruticultura, Volume: 41, Issue: 3, Article number: e-010, Published: 19 JUN 2019
The physicochemical and microbiological dynamics during the fermentation phase of the CCN51 cocoa material was evaluated in three maturity stages (stage 2: 130-152 days after anthesis (DAA), stage 3: 153-174 DAA, and stage 4: 175-196 DAA). Through th
Autor:
Jorge Daniel Fonseca Blanco, Martha del Pilar López Hernandez, Laura Sabrina Ortiz Galeano, Jenifer Criollo Nuñez, María Denis Lozano Tovar
Publikováno v:
Coffee and Cocoa Research Journal, Vol 36, Iss 2 (2020)
Cocoa fermentation process is fundamental to generate flavors and aromas that are characteristics of chocolate. In Colombia, this process is carried out by microbiota that spontaneously colonizes cocoa beans, therefore the quality of the fermentation
Externí odkaz:
https://doaj.org/article/1e2bb8b267f24c4ea19b0488d38b98d7
Autor:
Martha del Pilar López Hernández, Jenifer Criollo Núñez, María Soledad Hernández Gómez, María Denis Lozano Tovar
Publikováno v:
Revista Brasileira de Fruticultura, Vol 41, Iss 3
Abstract The physicochemical and microbiological dynamics during the fermentation phase of the CCN51 cocoa material was evaluated in three maturity stages (stage 2: 130-152 days after anthesis (DAA), stage 3: 153-174 DAA, and stage 4: 175-196 DAA). T
Externí odkaz:
https://doaj.org/article/c00835c6ce98418db7484ce297676d6f