Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Rebeca Lavega"'
Autor:
Maria Luisa Tello Martín, Rebeca Lavega, Jaime Carrasco Carrasco, Margarita Pérez, Antonio J. Pérez-Pulido, Michael Thon, Ernesto Pérez Benito
Publikováno v:
BMC Genomics, Vol 23, Iss 1, Pp 1-12 (2022)
Abstract The cultivation of edible mushroom is an emerging sector with a potential yet to be discovered. Unlike plants, it is a less developed agriculture where many studies are lacking to optimize the cultivation. In this work we have employed high-
Externí odkaz:
https://doaj.org/article/1f96f456b1a84380b50c98370bf1e225
Autor:
Jaime Carrasco, Carlos García‐Delgado, Rebeca Lavega, María L. Tello, María De Toro, Víctor Barba‐Vicente, María S. Rodríguez‐Cruz, María J. Sánchez‐Martín, Margarita Pérez, Gail M. Preston
Publikováno v:
Microbial Biotechnology, Vol 13, Iss 6, Pp 1933-1947 (2020)
Summary Microorganisms strongly influence and are required to generate the selective substrate that provides nutrients and support for fungal growth, and ultimately to induce mushroom fructification under controlled environmental conditions. In this
Externí odkaz:
https://doaj.org/article/da41f670dcfc4e47b890494cb81b42cb
Autor:
Inmaculada Gómez, Rebeca Lavega González, Eva Tejedor-Calvo, Margarita Pérez Clavijo, Jaime Carrasco
Publikováno v:
Journal of Fungi, Vol 8, Iss 9, p 953 (2022)
Cultivated mushrooms are well-known nutrient inputs for an equilibrated diet. Some species are broadly appreciated due to their medicinal properties. Lately, a number of novel foods and nutraceuticals based on dehydrated and freeze-dried powder obtai
Externí odkaz:
https://doaj.org/article/9caa6388e481467590e3203743745637
Autor:
Rebeca Lavega, Vanessa Grifoll, María de las Nieves Siles, Paula Bravo, Susana Santoyo, Margarita Pérez-Clavijo
Antioxidant activities of 13 commonly cultivated mushrooms in Spain were evaluated using total phenolic content (TPC), DPPH free radical scavenging (DPPH) assay, ABTS free radical scavenging (ABTS) assay, ferric reducing antioxidant power (FRAP) assa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7acf56072bae0fa2a3494db37dcc1b9
https://doi.org/10.21203/rs.3.rs-2946203/v1
https://doi.org/10.21203/rs.3.rs-2946203/v1
Autor:
Maria Luisa Tello, Rebeca Lavega, Margarita Pérez, Antonio J. Pérez, Michael Thon, Ernesto Pérez
The cultivation of edible mushroom is an emerging sector with a potential yet to be discovered. Unlike plants, it is a less developed agriculture where many studies are lacking to optimize the cultivation. Mushrooms are a source of resources still to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18398bef0e34cdee937442f1e7f612e7
https://doi.org/10.21203/rs.3.rs-956209/v1
https://doi.org/10.21203/rs.3.rs-956209/v1
Autor:
M.S. Rodríguez-Cruz, Jaime Carrasco, Gail M. Preston, Margarita Perez, Víctor Barba-Vicente, María J. Sánchez-Martín, María de Toro, Maria L. Tello, Carlos García-Delgado, Rebeca Lavega
Publikováno v:
Microbial Biotechnology, Vol 13, Iss 6, Pp 1933-1947 (2020)
Biblos-e Archivo. Repositorio Institucional de la UAM
instname
Digital.CSIC. Repositorio Institucional del CSIC
Microbial Biotechnology
Biblos-e Archivo. Repositorio Institucional de la UAM
instname
Digital.CSIC. Repositorio Institucional del CSIC
Microbial Biotechnology
15 páginas, 6 figuras, 1 tabla
Microorganisms strongly influence and are required to generate the selective substrate that provides nutrients and support for fungal growth, and ultimately to induce mushroom fructification under controlled envir
Microorganisms strongly influence and are required to generate the selective substrate that provides nutrients and support for fungal growth, and ultimately to induce mushroom fructification under controlled envir
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::898996bb22a472ca11a12d260acab005
http://hdl.handle.net/10261/218681
http://hdl.handle.net/10261/218681