Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Rocio Velázquez"'
Autor:
Cristina Pereira, María de Guía Córdoba, Emilio Aranda, Alejandro Hernández, Rocio Velázquez, Teresa Bartolomé, Alberto Martín
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 907-916 (2019)
Three different drying processes (smoking, oven-drying and sun-drying) were compared for preparing paprika as an ingredient in Iberian chorizo manufacture. The physical–chemical parameters, microbial counts, colour, oxidative stability and storage
Externí odkaz:
https://doaj.org/article/08ccebb02cdf4e3cb850e404ca657368
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Juliana Cassol Spanemberg, Rocío Velázquez Cayón, Juliana Romanini, Marco Antonio Trevizani Martins, Pía López-Jornet, Vinicius Coelho Carrard
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-8 (2023)
Abstract The dentist plays a crucial role in identifying oral lesions as it is their responsibility to conduct the clinical examination for diagnosing diseases in this anatomical region. Dentists should be able to perform simple oral biopsies when th
Externí odkaz:
https://doaj.org/article/7bfdb40f738f4a7681b5f9d7bd9b9230
Publikováno v:
Horticulturae, Vol 10, Iss 8, p 808 (2024)
The biofortification of edible crops with selenium (Se) is a common and effective strategy to address inadequate Se intake, which is suffered by millions of people worldwide. However, there is little information regarding the effects of this practice
Externí odkaz:
https://doaj.org/article/d3f37a9564e54b27bc15944c4eff9aa3
Autor:
Beatriz Jiménez, Rocio Velázquez-Robledo, Mayela Bautista, Jorge E. Ibarra, Elizabeth Nieto-Mazzocco, Rubén Salcedo-Hernández, J. Eleazar Barboza-Corona
Publikováno v:
Applied and Environmental Microbiology. 69:1023-1029
The endochitinase gene chiA74 from Bacillus thuringiensis serovar kenyae strain LBIT-82 was cloned in Escherichia coli DH5αF′. A sequence of 676 amino acids was deduced when the gene was completely sequenced. A molecular mass of 74 kDa was estimat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::834c86e7e1efde2a7fa346a987520cff
https://doi.org/10.1128/aem.69.2.1023-1029.2003
https://doi.org/10.1128/aem.69.2.1023-1029.2003
Autor:
Rocío Velázquez, Alicia Rodríguez, Alejandro Hernández, Rocío Casquete, María J. Benito, Alberto Martín
Publikováno v:
Foods, Vol 12, Iss 18, p 3373 (2023)
There is a necessity to protect the quality and authenticity of herbs and spices because of the increase in the fraud and adulteration incidence during the last 30 years. There are several aspects that make herbs and spices quite vulnerable to fraud
Externí odkaz:
https://doaj.org/article/f4224fae7f1349e8be5287fb0b2b27c4
Publikováno v:
Foods, Vol 12, Iss 14, p 2808 (2023)
Changes in the level of income of the population and a reduction in time availability are shifting food consumption from traditional to more convenient food products. The production of traditional food has a significantly positive impact on the terri
Externí odkaz:
https://doaj.org/article/6ce9333c7b854596a98ddb896d906f6d
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Wine killer yeasts such as killer strains of Torulaspora delbrueckii and Saccharomyces cerevisiae contain helper large-size (4.6 kb) dsRNA viruses (V-LA) required for the stable maintenance and replication of killer medium-size dsRNA viruses (V-M) wh
Externí odkaz:
https://doaj.org/article/abc7e22cf83948fba3d1ae013c9b6022
Publikováno v:
Foods, Vol 10, Iss 5, p 973 (2021)
“Pimentón de La Vera” smoked paprika is a traditional kind of smoked paprika, the production of which is regulated by a protected designation of origin. The traditional drying/smoking process provides the “Pimentón de La Vera” smoked paprik
Externí odkaz:
https://doaj.org/article/410a6c4b7dbb45939b17838dd2627aa9
Autor:
Angélica Rivera-Martin, Dolores Reynolds-Marzal, Alberto Martin, Rocio Velazquez, Maria J. Poblaciones
Publikováno v:
Agronomy, Vol 11, Iss 3, p 548 (2021)
To evaluate if the combined foliar application of nitrogen (N) and zinc (Zn) in broccoli improves the efficiency of the single Zn biofortification, five treatments were tested: (i) control; (ii) one Zn application at the beginning of flowering (0.5M1
Externí odkaz:
https://doaj.org/article/e90bc79e8f35453c95601ad70b68c69b