Zobrazeno 1 - 10
of 236
pro vyhledávání: '"Noemi Elisabet Zaritzky"'
Publikováno v:
Ciencia Veterinaria, Vol 3, Iss 1, Pp 22-28 (2017)
Los modelos matemáticos permiten predecir la velocidad de crecimiento de los microorganismos en función de determinadas condiciones ambientales tales como la temperatura y el pH. Dichos modelos matemáticos se pueden clasificar en tres niveles:1º(
Externí odkaz:
https://doaj.org/article/357a411979574e089c0aeb3e354b67dd
Autor:
John Pérez-Calderón, Martin Ducos, Noemi Elisabet Zaritzky, Victoria M. Santos, Alberto Nestor Scian
Publikováno v:
Environmental Science and Pollution Research. 28:67032-67052
A biocomposite system was developed and tested for the removal of the azo dye Reactive Red (RR195) from wastewater. The biocomposite was synthesized using ceramic particles containing 75% alumina which were coated using chitosan cross-linked with oxa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51236ac7ed7ecd804d17c522aa75dcd4
https://doi.org/10.1007/s11356-021-15123-7
https://doi.org/10.1007/s11356-021-15123-7
Autor:
Josefina Castellari, Nora Cristina Bertola, Noemi Elisabet Zaritzky, Jorge Esteban Colman Lerner, Cintia Cecilia Lobo
Publikováno v:
International Journal of Biological Macromolecules. 164:1575-1583
Arsenic (As) is considered one of the most serious inorganic contaminants in groundwater. The maximum limit of As in drinking water is 0.010mgAs L−1 according to the World Health Organization. Functional Iron Chitosan Microspheres (F-ICM) were synt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cddbde8479eaf493a5d59a78812455d7
https://doi.org/10.1016/j.ijbiomac.2020.07.253
https://doi.org/10.1016/j.ijbiomac.2020.07.253
Publikováno v:
Journal of Aquatic Food Product Technology. 29:1013-1028
Protein fractions and fatty acids composition, proximal composition, and quality parameters of raw Patagonian crabmeat Ovalipes trimaculatus (meat from claws and body) were analyzed. The effects of...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e07c50bf60eee9c46b4cf08841336a7
https://doi.org/10.1080/10498850.2020.1828524
https://doi.org/10.1080/10498850.2020.1828524
Publikováno v:
Industrial & Engineering Chemistry Research. 59:15378-15386
Fil: Dima, Jimena Bernadette. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Centro Nacional Patagonico. Instituto de Biologia de Organismos Marinos; Argentina. Universidad Nacional de la Patagonia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07543e133683bed109f63bfc041d3415
https://doi.org/10.1021/acs.iecr.0c02004
https://doi.org/10.1021/acs.iecr.0c02004
Publikováno v:
Journal of Cosmetic Dermatology. 19:2958-2964
Background: Brewers spent grain (BSG) is one of the most abundant by-products of the beer industry and causes serious environmental problems. Ferulic acid (FA) is an antioxidant with potential cosmeceutical applications. FA was extracted from BSG, de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d75f7cfa0ab9ddb00405728e4df234ac
https://doi.org/10.1111/jocd.13407
https://doi.org/10.1111/jocd.13407
Autor:
Silvina Cecilia Andres, Natalia Ranalli, Noemi Elisabet Zaritzky, Alicia Noemi Califano, Gabriel Lorenzo
Publikováno v:
Textural Characteristics of World Foods
There is a broad variety of food texture and flavors that are traditionally consumed in Argentina; from the locro to the small, sweet pastries called facturas. Two of the most undoubtedly consumed in the whole country are empanadas and dulce de leche
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e690470e30fe401baca8384928703bd
https://doi.org/10.1002/9781119430902.ch7
https://doi.org/10.1002/9781119430902.ch7
Autor:
Noemi Elisabet Zaritzky, Sonia Cecilia Sgroppo, Adriana Maria Arias Gorman, Gonzalo Adrian Ojeda
Publikováno v:
Journal of Food Processing and Preservation. 45
Fil: Ojeda, Gonzalo Adrian. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Laboratorio de Tecnologia Quimica; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79d0488b580d8c7c64773942fd77f98a
https://doi.org/10.1111/jfpp.15073
https://doi.org/10.1111/jfpp.15073
Cross-linked oxalic acid/chitosan hydrogels (ChOxb) were synthesized, characterized and tested for the adsorption of azo-dyes (Reactive Red 195 RR195) in contaminated wastewater; this novel biodegradable material was highly efficient. SEM-EDS and N2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba215fbcac6ca88c52ea3bf2fa8e185e
https://linkinghub.elsevier.com/retrieve/pii/S1381514820306866
https://linkinghub.elsevier.com/retrieve/pii/S1381514820306866
Autor:
Silvia Elena Murialdo, María Isabel Yeannes, Noemi Elisabet Zaritzky, Irene Mabel Ameztoy, Silvina Perez
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Salted and ripened fish foods are susceptible to cause histamine poisoning. The present study focuses on microbial histamine degradation from high salted fermented fishery products to deepen our understanding about this new and growing field of resea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d941c13fb93270bc04c1b86c10c95061
https://link.springer.com/article/10.1007/s00792-020-01194-w
https://link.springer.com/article/10.1007/s00792-020-01194-w