Zobrazeno 1 - 10
of 133
pro vyhledávání: '"Pilar Rubio"'
Publikováno v:
Resuscitation Plus, Vol 15, Iss , Pp 100441- (2023)
Externí odkaz:
https://doaj.org/article/cdd38397f15540d399d9b23080a85b57
Autor:
Adriana Guzman-Holst, Eliana de Barros, Pilar Rubio, Rodrigo DeAntonio, Otavio Cintra, Ariane Abreu
Publikováno v:
Human Vaccines & Immunotherapeutics, Vol 18, Iss 1 (2022)
In 2010, a 10-valent pneumococcal non-typeable Haemophilus influenzae protein D conjugate vaccine (PHiD-CV) was introduced in the Brazilian national immunization program; the 3 + 1 dose schedule was replaced by a 2 + 1 dose schedule in 2016. This sys
Externí odkaz:
https://doaj.org/article/e472e7a54f03455e9db815062fed6e0e
Autor:
Eva P. Pérez-Álvarez, Itziar Sáenz de Urturi, Pilar Rubio-Bretón, Sandra Marín-San Román, Rebeca Murillo-Peña, Belén Parra-Torrejón, Gloria B. Ramírez-Rodríguez, José M. Delgado-López, Teresa Garde-Cerdán
Publikováno v:
Beverages, Vol 8, Iss 3, p 56 (2022)
The phenolic, aromatic and nitrogen composition of a wine determines its organoleptic profile and quality. Elicitors have been used as a tool to stimulate the plant’s defense systems, favoring the synthesis of secondary metabolites. In this pioneer
Externí odkaz:
https://doaj.org/article/a82d540787604553a8056f5db841247c
Autor:
Miriam González-Lázaro, Itziar Sáenz de Urturi, Rebeca Murillo-Peña, Sandra Marín-San Román, Eva P. Pérez-Álvarez, Pilar Rubio-Bretón, Teresa Garde-Cerdán
Publikováno v:
Beverages, Vol 8, Iss 3, p 52 (2022)
Foliar application has been studied to enhance grape composition and, therefore, wine quality. This work examined, for first time, the effects of foliar applications of methyl jasmonate (MeJ) and methyl jasmonate plus urea (MeJ+Ur) to Tempranillo vin
Externí odkaz:
https://doaj.org/article/0d54d27a143b4c1e8c579f235d4a9b00
Autor:
Teresa Garde-Cerdán, Itziar Sáenz de Urturi, Rebeca Murillo-Peña, Miquel Iribarren, Sandra Marín-San Román, Pilar Rubio-Bretón, Eva P. Pérez-Álvarez
Publikováno v:
Applied Sciences, Vol 12, Iss 9, p 4478 (2022)
Volatile and phenolic compounds play a key role in the sensory properties of wine, especially aroma and color. During fermentation, yeasts produce enzymes that affect the skin’s phenolic compounds extraction and synthesize some of the most importan
Externí odkaz:
https://doaj.org/article/cf0b99a7ec9a496b9d319490f19b9284
Autor:
Teresa Garde-Cerdán, Pilar Rubio-Bretón, Sandra Marín-San Román, Elisa Baroja, Itziar Sáenz de Urturi, Eva P. Pérez-Álvarez
Publikováno v:
Beverages, Vol 7, Iss 4, p 72 (2021)
The aim of this work was to analyze and compare the concentration of higher alcohols, esters, and acids in wines from Tempranillo and Tempranillo Blanco. Tempranillo Blanco is a new and little-studied white variety that originated from Tempranillo by
Externí odkaz:
https://doaj.org/article/6e4bd323890c4604b613ff94b26e209d
Autor:
Eva P. Pérez-Álvarez, Diego S. Intrigliolo, María Pilar Almajano, Pilar Rubio-Bretón, Teresa Garde-Cerdán
Publikováno v:
Antioxidants, Vol 10, Iss 8, p 1301 (2021)
The high phenolic compound content of grapes makes them an important source of natural antioxidants, among other beneficial health properties. Vineyard irrigation might affect berry composition and quality. Regulated deficit irrigation (RDI) is a wid
Externí odkaz:
https://doaj.org/article/f16802ca2f55455097377d43222edd9c
Publikováno v:
OENO One, Vol 53, Iss 1 (2019)
Aim: The study of elicitors in grapevines has focused on inducing resistance to diseases and improving phenolic and volatile composition of grapes and wines. Due to the importance of nitrogen compounds in grape quality, the aim of this work was to st
Externí odkaz:
https://doaj.org/article/dc4f4c06b3ed461e95e987367438cc5e
Publikováno v:
Spanish Journal of Agricultural Research, Vol 16, Iss 2, Pp e0901-e0901 (2018)
The production of edible mushrooms presents a serious problem for the environment, since about 5 kg of waste are produced for each kilogram of mushroom. These waste waters have nitrogenous matter. Thus, the aim was to investigate the effect of foliar
Externí odkaz:
https://doaj.org/article/c28d3cd39c91484994a83dd4d65e7b74
Publikováno v:
Beverages, Vol 4, Iss 4, p 102 (2018)
The use of oak fragments allows wine cellars to reduce costs and the length of wine aging compared to traditional aging in oak barrels in the winery. The main objective of this work was to study the effect of the use of oak fragments on the volatile,
Externí odkaz:
https://doaj.org/article/0186e5eaac1a4d058ea16e0a578bfb66