Zobrazeno 1 - 10
of 117
pro vyhledávání: '"Teresa García-Martínez"'
Autor:
Sara Ramírez-Sánchez, María Jesús Soriano-Munuera, Elena Lucia Gras-Colomer, Alicia Cana-Poyatos, Teresa García-Martínez, Rafael Ortiz-Ramon, Sara Linares-Aguayo, Alicia García-Testal
Publikováno v:
Nefrología (English Edition), Vol 44, Iss 3, Pp 423-430 (2024)
Background and objective: Patient activation is a concept that refers to the willingness to manage one's health and medical care. To assess it, a patient activation measure (PAM) has been developed and validated. Several studies report low activation
Externí odkaz:
https://doaj.org/article/41d49b9823cb44daa527d001012ad90b
Autor:
Sara Ramírez-Sánchez, María Jesús Soriano-Munuera, Elena Lucía Gras-Colomer, Alicia Cana-Poyatos, Teresa García-Martínez, Rafael Ortiz-Ramón, Sara Linares-Aguayo, Alicia García-Testal
Publikováno v:
Nefrología, Vol 44, Iss 3, Pp 423-430 (2024)
Resumen: Antecedentes y objetivo: La activación del paciente es un concepto que se refiere a la voluntad de gestionar su salud y atención médica. Para evaluarla, se ha desarrollado y validado una medida de activación del paciente (PAM). Diversos
Externí odkaz:
https://doaj.org/article/4e06e4c85f754411b9dd75d930283c4c
Autor:
Juan Carbonero-Pacheco, Florina Constanta-Mustafa, Raquel Muñoz-Castells, Juan Carlos Mauricio, Juan Moreno, Teresa García-Martínez, Jaime Moreno-García
Publikováno v:
Fermentation, Vol 10, Iss 10, p 498 (2024)
This work focuses on the production of a white wine with a specific organoleptic profile by means of sequential fermentation using immobilized yeast in a system known as “microbial biocapsules”. Three fermentation conditions were created: sequent
Externí odkaz:
https://doaj.org/article/dc43fab2ca194f7e888cb361e7449538
Autor:
Raquel Muñoz-Castells, Juan Moreno, Teresa García-Martínez, Juan Carlos Mauricio, Jaime Moreno-García
Publikováno v:
Fermentation, Vol 10, Iss 6, p 303 (2024)
As a result of climate change, the phenology of grapes has been altered, mainly by increasing the sugar content and decreasing the acidity of ripe grapes. This shift, when the must is fermented, affects the quality of the wine. In this regard, the us
Externí odkaz:
https://doaj.org/article/b7bd0543c744449da59df14a838d1b9f
Autor:
Irene Sánchez-León, Elena Pérez-Nadales, Juan Antonio Marín-Sanz, Teresa García-Martínez, Luis Martínez-Martínez
Publikováno v:
Microbiology Spectrum, Vol 11, Iss 6 (2023)
ABSTRACT Heteroresistance to colistin can be defined as the presence of resistant subpopulations in an isolate that is susceptible to colistin. The aim of this work was to study heteroresistance in 10 wild-type Klebsiella pneumoniae isolates of clini
Externí odkaz:
https://doaj.org/article/d207f8bc90d44b93ba7d22b65374de4b
Autor:
Juan J. Román-Camacho, Juan C. Mauricio, Irene Sánchez-León, Inés M. Santos-Dueñas, Carlos A. Fuentes-Almagro, Francisco Amil-Ruiz, Teresa García-Martínez, Isidoro García-García
Publikováno v:
Molecules, Vol 29, Iss 11, p 2548 (2024)
Acetic acid bacteria (AAB) and other members of the complex microbiotas, whose activity is essential for vinegar production, display biodiversity and richness that is difficult to study in depth due to their highly selective culture conditions. In re
Externí odkaz:
https://doaj.org/article/03e53966eba043c7976c44e1184b159e
Autor:
Raquel Muñoz-Castells, Juan Moreno, Teresa García-Martínez, Juan Carlos Mauricio, Jaime Moreno-García
Publikováno v:
Fermentation, Vol 9, Iss 12, p 1023 (2023)
This work focuses on the establishment of analytical and sensory differences between young wines obtained from the same grape must fermented using different strategies. The main purpose is to provide winemakers with objective criteria to help them to
Externí odkaz:
https://doaj.org/article/d39dca8990824a7cafe251c242b3bb99
Autor:
Juan Martín-Gómez, Teresa García-Martínez, M. Ángeles Varo, Julieta Mérida, María P. Serratosa
Publikováno v:
Foods, Vol 12, Iss 21, p 3925 (2023)
Red grapes and blueberries are known for their high content of bioactive compounds and antioxidant properties. In Mediterranean winemaking, traditional sun-drying can be replaced by controlled-airflow-chamber-drying, which provides better quality, hi
Externí odkaz:
https://doaj.org/article/a850e932d657469c8d87bfb63b834e74
Autor:
Juan J. Román-Camacho, Isidoro García-García, Inés M. Santos-Dueñas, Teresa García-Martínez, Juan C. Mauricio
Publikováno v:
Foods, Vol 12, Iss 19, p 3705 (2023)
Vinegar is one of the most appreciated fermented foods in European and Asian countries. In industry, its elaboration depends on numerous factors, including the nature of starter culture and raw material, as well as the production system and operation
Externí odkaz:
https://doaj.org/article/7e513fed1a5540f2ac748e303832f037
Autor:
Juan J. Román-Camacho, Isidoro García-García, Inés M. Santos-Dueñas, Armin Ehrenreich, Wolfgang Liebl, Teresa García-Martínez, Juan C. Mauricio
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Vinegars elaborated in southern Spain are highly valued all over the world because of their exceptional organoleptic properties and high quality. Among the factors which influence the characteristics of the final industrial products, the composition
Externí odkaz:
https://doaj.org/article/da6bf15acc1848ff9352986dd1cc0467