Characteristics of Chromophoric Dissolved Organic Matter (CDOM) Produced by Heterotrophic Bacteria Isolated from Aquaculture Systems

Autor: Mariel Gullian-Klanian, Gerardo Gold-Bouchot, María José Sánchez-Solís

Publikováno v: Journal of Marine Science and Engineering, Vol 10, Iss 5, p 672 (2022)

Heterotrophic bacteria (HB) play an important role in aquatic ecosystems as recyclers of dissolved organic matter (DOM). The objective of this study was to characterize the spectral characteristics of intracellular (IC), and extracellular (EC) compou

Externí odkaz: https://doaj.org/article/df76d6167ad04470b6fe84d3fe0f89b0

Proximate composition and fatty acid profile of the sea cucumber isostichopus badionotus and holothuria floridana

Autor: María Concepción Lora-Vilchis, Mariel Gullian-Klanian, María José Sánchez-Solís, Víctor Toledo-López

Publikováno v: Food Science and Technology Research. 27:319-327

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9f5c398c98bcf75e724ed21d2b400b07
https://doi.org/10.3136/fstr.27.319

Analysis of the cost-effectiveness and growth of Nile tilapia (Oreochromis niloticus) in biofloc and green water technologies during two seasons

Autor: Mariel Gullian-Klanian, María José Sánchez-Solís, Berenice Suárez-Puerto, Mariana Delgadillo-Díaz

Publikováno v: Aquaculture. 538:736534

The effect of biofloc (BFT) and green water (GWT) technologies on the performance of Nile tilapia (Oreochromis niloticus) was studied during the rainy (RN) and dry (DR) seasons. The temperature range during RN was 18.9 °C to 31.5 °C, while during D

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ca4a0be8cebea3d35bb7c80ef5986cfd
https://doi.org/10.1016/j.aquaculture.2021.736534

Quality indicators and shelf life of red octopus (Octopus maya) in chilling storage

Autor: María José Sánchez-Solís, Montserrat Terrats-Preciat, Javier Aranda, Mariana Delgadillo-Díaz, Mariel Gullian-Klanian

Publikováno v: Food Science and Technology v.36 n.2 2016
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0 (2016)
Food Science and Technology, Volume: 36, Issue: 2, Pages: 304-312, Published: 13 MAY 2016

There are no precedents concerning the quality of Octopus maya during chilled storage. This study evaluated the shelf life of the red octopus in chilling storage (4oC) and the correlation of the sensory quality index with microbiological counting and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9763df2c25846e8191425e85ff061f27
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200304