Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Omayra Aguilera"'
Autor:
Yaisely Orquídea Hernández Fernández, Luis Sáez Tonacca, Michely Vega León, Omayra Aguilera, Lina Yañez Catlán, Carlos Díaz Ramírez
Publikováno v:
Revista CENIC Ciencias Químicas, Vol 54, Pp 244-253 (2023)
El uso de las plantas medicinales por la población es ampliamente conocido en diferentes culturas. Sin embargo, la conservación en estado fresco está determinada por diferentes factores como son la actividad de agua que poseen y su acción a una t
Externí odkaz:
https://doaj.org/article/ae01805bb1d64857aa74013309894fe8
Autor:
Sebastián Fuentes-Alburquenque, Victoria Olivencia Suez, Omayra Aguilera, Blanca Águila, Luis Rojas Araya, Dinka Mandakovic
Publikováno v:
Microorganisms, Vol 12, Iss 5, p 934 (2024)
Fungi are ubiquitous and metabolically versatile. Their dispersion has important scientific, environmental, health, and economic implications. They can be dispersed through the air by the aerosolization of near surfaces or transported from distant so
Externí odkaz:
https://doaj.org/article/1bf2d89c291d417d9c9014ff838cec83
Autor:
Eduardo I. Kessi-Pérez, Jennifer Molinet, Verónica García, Omayra Aguilera, Fernanda Cepeda, María Eugenia López, Santiago Sari, Raúl Cuello, Iván Ciklic, María Cecilia Rojo, Mariana Combina, Cristián Araneda, Claudio Martínez
Publikováno v:
Microorganisms, Vol 8, Iss 8, p 1194 (2020)
The yeast Saccharomyces cerevisiae is the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main problems in the wine industry
Externí odkaz:
https://doaj.org/article/5c02e9ba46334e46a0fbfce8b474a6a9
Publikováno v:
Electronic Journal of Biotechnology, Vol 17, Iss 4, Pp 150-155 (2014)
Background: Saccharomyces cerevisiae is the main microorganism responsible for alcoholic fermentation. In this process, the consumption of nitrogen is of great importance since it is found in limiting quantities and its deficiency produces sluggish a
Externí odkaz:
https://doaj.org/article/95c4c11e351440038d934408ab16cf1e
Autor:
Matías Jara, Francisco A Cubillos, Verónica García, Francisco Salinas, Omayra Aguilera, Gianni Liti, Claudio Martínez
Publikováno v:
PLoS ONE, Vol 9, Iss 1, p e86533 (2014)
Different populations within a species represent a rich reservoir of allelic variants, corresponding to an evolutionary signature of withstood environmental constraints. Saccharomyces cerevisiae strains are widely utilised in the fermentation of diff
Externí odkaz:
https://doaj.org/article/8ad1f030602c4521944c061f5183c9af
Autor:
ROBERTO LEONAN M. NOVAES, ANNIA RODRÍGUEZ-SAN PEDRO, MÓNICA M. SALDARRIAGA-CÓRDOBA, OMAYRA AGUILERA-ACUÑA, DON E. WILSON, RICARDO MORATELLI
Myotis is the most diverse genus of bats in the world, with more than 30 species recognized in the Neotropics. However, many of these species represent cryptic complexes and are evidence of the existence of hidden diversity in several regions. Using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31ef15a156d1f1e3e28513e6d1d349f7
https://zenodo.org/record/7099149
https://zenodo.org/record/7099149
Autor:
María E. López, Santiago Sari, Verónica García, Fernanda Cepeda, Cristian Araneda, Raúl Andrés Cuello, Eduardo I. Kessi-Pérez, María Cecilia Rojo, Mariana Combina, Claudio Martínez, Omayra Aguilera, Iván Ciklic, Jennifer Molinet
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Microorganisms, Vol 8, Iss 1194, p 1194 (2020)
Microorganisms
Volume 8
Issue 8
Microorganisms 8 (8) : 1194. (2020)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Microorganisms, Vol 8, Iss 1194, p 1194 (2020)
Microorganisms
Volume 8
Issue 8
Microorganisms 8 (8) : 1194. (2020)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA
The yeast Saccharomyces cerevisiae is the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main problems in the wine industry
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eac0675c818aeea06de5345c3accdabe
https://www.mdpi.com/2076-2607/8/8/1194
https://www.mdpi.com/2076-2607/8/8/1194
Publikováno v:
Electronic Journal of Biotechnology, Vol 17, Iss 4, Pp 150-155 (2014)
Electronic Journal of Biotechnology v.17 n.4 2014
SciELO Chile
CONICYT Chile
instacron:CONICYT
Electronic Journal of Biotechnology, Volume: 17, Issue: 4, Pages: 150-155, Published: JUL 2014
Electronic Journal of Biotechnology v.17 n.4 2014
SciELO Chile
CONICYT Chile
instacron:CONICYT
Electronic Journal of Biotechnology, Volume: 17, Issue: 4, Pages: 150-155, Published: JUL 2014
BackgroundSaccharomyces cerevisiae is the main microorganism responsible for alcoholic fermentation. In this process, the consumption of nitrogen is of great importance since it is found in limiting quantities and its deficiency produces sluggish and
Autor:
Francisco Salinas, Omayra Aguilera, Francisco A. Cubillos, Gianni Liti, Claudio Martínez, Matías Jara, Verónica García
Publikováno v:
PLOS ONE
Artículos CONICYT
CONICYT Chile
instacron:CONICYT
PLoS ONE, Vol 9, Iss 1, p e86533 (2014)
PLoS ONE
Artículos CONICYT
CONICYT Chile
instacron:CONICYT
PLoS ONE, Vol 9, Iss 1, p e86533 (2014)
PLoS ONE
Different populations within a species represent a rich reservoir of allelic variants, corresponding to an evolutionary signature of withstood environmental constraints. Saccharomyces cerevisiae strains are widely utilised in the fermentation of diff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc7355bde89d7a24f8edcdfa4cc920f5