Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Patricia Lappe Oliveras"'
Autor:
Juan Fernando Cárdenas González, Ismael Acosta Rodríguez, Yolanda Terán Figueroa, Patricia Lappe Oliveras, Rebeca Martínez Flores, Adriana Sarai Rodríguez Pérez
Publikováno v:
Journal of Fungi, Vol 7, Iss 12, p 1022 (2021)
Industrial effluents from chromium-based products lead to chromium pollution in the environment. Several technologies have been employed for the removal of chromium (Cr) from the environment, including adsorption, ion-exchange, bioremediation, etc. I
Externí odkaz:
https://doaj.org/article/8600ba27da25451a89349b28bb1e1905
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
Externí odkaz:
https://doaj.org/article/bbca4286d63149d1819ecc6ab77a5156
Autor:
Alejandra Sánchez-Solís, Odette Lobato-Calleros, Rubén Moreno-Terrazas, Patricia Lappe-Oliveras, Elier Neri-Torres
Publikováno v:
Energies, Vol 17, Iss 2, p 302 (2024)
In recent years, renewable sources of energy have been sought due to the environmental impacts associated with fossil fuels, such as greenhouse gas emissions into the atmosphere. A promising alternative is biodiesel, particularly when obtained using
Externí odkaz:
https://doaj.org/article/78f478a1285347d18e4633db3a942445
Autor:
Patricia Lappe-Oliveras, Morena Avitia, Sara Darinka Sánchez-Robledo, Ana Karina Castillo-Plata, Lorena Pedraza, Guillermo Baquerizo, Sylvie Le Borgne
Publikováno v:
Journal of Fungi, Vol 9, Iss 8, p 795 (2023)
Seven Kluyveromyces marxianus isolates from the elaboration process of pulque and henequen mezcal were characterized. The isolates were identified based on the sequences of the D1/D2 domain of the 26S rRNA gene and the internal transcribed spacer (IT
Externí odkaz:
https://doaj.org/article/4dd809c519464b6e835bd0ff44cf51fa
Publikováno v:
Journal of Ethnobiology and Ethnomedicine, Vol 16, Iss 1, Pp 1-12 (2020)
Abstract Background Fermentation is an ancient technique for preserving and improving the qualities of food and beverages throughout the world. Microbial communities, not seen by the producers of fermented goods, are the actors involved in the fermen
Externí odkaz:
https://doaj.org/article/cbb6ad90cd62433d9c2baf606ce6edaa
Autor:
César Ojeda-Linares, Gonzalo D. Álvarez-Ríos, Carmen Julia Figueredo-Urbina, Luis Alfredo Islas, Patricia Lappe-Oliveras, Gary Paul Nabhan, Ignacio Torres-García, Mariana Vallejo, Alejandro Casas
Publikováno v:
Foods, Vol 10, Iss 10, p 2390 (2021)
Mexico is one of the main regions of the world where the domestication of numerous edible plant species originated. Its cuisine is considered an Intangible Cultural Heritage of Humanity and ferments are important components but have been poorly studi
Externí odkaz:
https://doaj.org/article/3a73d39e3d244bc9aa4183d248ca30b3
Publikováno v:
Applied Microbiology and Biotechnology. 105:4225-4239
Bioassay-guided fractionation of the organic extracts of the endophyte Daldinia eschscholtzii strain GsE13 led to the isolation of several phytotoxic compounds, including two chromenone and two chromanone derivatives: 5-hydroxy-8-methoxy-2-methyl-4H-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71d5f4443b908cc52de9a4a68b778d39
https://doi.org/10.1007/s00253-021-11318-7
https://doi.org/10.1007/s00253-021-11318-7
Publikováno v:
Journal of Ethnobiology and Ethnomedicine, Vol 16, Iss 1, Pp 1-12 (2020)
Journal of Ethnobiology and Ethnomedicine
Journal of Ethnobiology and Ethnomedicine
Background Fermentation is an ancient technique for preserving and improving the qualities of food and beverages throughout the world. Microbial communities, not seen by the producers of fermented goods, are the actors involved in the fermentation pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d2d7c8305547a2e147969e607cdf636
https://doaj.org/article/cbb6ad90cd62433d9c2baf606ce6edaa
https://doaj.org/article/cbb6ad90cd62433d9c2baf606ce6edaa
Autor:
Ismael Acosta Rodríguez, Juan F. Cárdenas González, Rebeca Martínez Flores, Patricia Lappe Oliveras, Yolanda Terán Figueroa, Adriana S. Rodríguez Pérez
Publikováno v:
Journal of Fungi; Volume 7; Issue 12; Pages: 1022
Journal of Fungi
Journal of Fungi, Vol 7, Iss 1022, p 1022 (2021)
Journal of Fungi
Journal of Fungi, Vol 7, Iss 1022, p 1022 (2021)
Industrial effluents from chromium-based products lead to chromium pollution in the environment. Several technologies have been employed for the removal of chromium (Cr) from the environment, including adsorption, ion-exchange, bioremediation, etc. I
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa38fc90d76b3aa05ab24c83fc875187
Autor:
Carmen Julia Figueredo-Urbina, Gonzalo D. Álvarez-Ríos, César I. Ojeda-Linares, Alejandro Casas, Luis Alfredo Islas, Patricia Lappe-Oliveras, Ignacio Torres-García, Mariana Vallejo, Gary Paul Nabhan
Publikováno v:
Foods, Vol 10, Iss 2390, p 2390 (2021)
Foods
Foods
Mexico is one of the main regions of the world where the domestication of numerous edible plant species originated. Its cuisine is considered an Intangible Cultural Heritage of Humanity and ferments are important components but have been poorly studi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f058b0b658468df88b6c8e541bca3766
https://www.mdpi.com/2304-8158/10/10/2390
https://www.mdpi.com/2304-8158/10/10/2390