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Actividad in vitro de agentes antimicrobianos sobre Staphylococcus aureus meticilino resistente (MRSA): evaluación comparativa del método e-test y dilución en tubo por Briseño Estrada, David Rosendo

“…The phenomenon of tolerance could be observed in a 12 % towards the antimicrobial agents of last resource against MRSA, as they are vancomicyn and teicoplanin. …”
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Estudio comparativo del efecto antimicrobiano de un nanocompósito a base de plata/carboximetilcelulosa y el hipoclorito de sodio en un modelo de biofilm heterogéneo in vitro y en d... por Madla Cruz, Elizabeth

“…Abstract Background: Endodontic infections have been increasing in the last decades, because of the limited efficiency of irrigation solutions. …”
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Evaluación del contenido de carbono en bosques del sur de Nuevo León por Domínguez Cabrera, Gabriel

“…Whereas, at the pinus-quercus forest, Pinus teocote (3.45 MgC/ha) differs from Pinus pseudostrobus (0.535 MgC/ha) and from Quercus spp. (0.540 MgC/ha), and the last two showed no differences. At the quercus-pine forest, Quercus spp. (4.02 MgC/ha) differs from Pinus teocote (1.00 MgC/ha). …”
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Evaluación del contenido de carbono en bosques del sur de Nuevo León por Domínguez Cabrera, Gabriel

“…Whereas, at the pinus-quercus forest, Pinus teocote (3.45 MgC/ha) differs from Pinus pseudostrobus (0.535 MgC/ha) and from Quercus spp. (0.540 MgC/ha), and the last two showed no differences. At the quercus-pine forest, Quercus spp. (4.02 MgC/ha) differs from Pinus teocote (1.00 MgC/ha). …”
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Desarrollo de un proceso estandarizado de fermentación láctica de frijol (Phaseolus vulgaris) var. pinto americano para producción de un ingrediente tecnofuncional. por Cárdenas Cárdenas, María del Carmen

“…These functional properties alterations would allow the fermented flours to be used in new products formulations in baking industry or in soup doughs to improve their protein content. At last, the sanitary quality of the fermented bean (P. vulgaris var. american pinto) flours was determined as acceptable, in accordance with the official Mexican regulations, making these bean flours suitable to be added in food products.…”
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Desarrollo de un proceso estandarizado de fermentación láctica de frijol (Phaseolus vulgaris) var. pinto americano para producción de un ingrediente tecnofuncional. por Cárdenas Cárdenas, María del Carmen

“…These functional properties alterations would allow the fermented flours to be used in new products formulations in baking industry or in soup doughs to improve their protein content. At last, the sanitary quality of the fermented bean (P. vulgaris var. american pinto) flours was determined as acceptable, in accordance with the official Mexican regulations, making these bean flours suitable to be added in food products.…”
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Relación entre conectividad con la naturaleza, apego al lugar y restauración. por Aquino González, Victoria Aydée

“…In the regressions made by scale, place attachment got the highest percentage of variance explained among the three variables, followed by perceived restoration, and lastly connectedness with nature, which had the lowest variance explained, due to this it was omitted from the model. …”
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Relación entre conectividad con la naturaleza, apego al lugar y restauración. por Aquino González, Victoria Aydée

“…In the regressions made by scale, place attachment got the highest percentage of variance explained among the three variables, followed by perceived restoration, and lastly connectedness with nature, which had the lowest variance explained, due to this it was omitted from the model. …”
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Biology and Society: Exposing the Vital Linkages: The Relationship between the Study of Life and Humanity's Chances for a Future por Wilson, Larry David, Lazcano-Villarreal, David

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