Resultados de búsqueda - (croacia OR (aromatics OR (aromatica OR automatica)))*

Metal-Induced Production of a Novel Bioadsorbent Exopolysaccharide in a Native Rhodotorula mucilaginosa from the Mexican Northeastern Region por González Garza y Barrón, María Teresa, Barboza Pérez, Daniel, Vázquez Rodríguez, Augusto, García Gutiérrez, Domingo Ixcóatl, Zárate Kalfópulos, Xristo, Cantú Cárdenas, María Elena, Urraca Botello, Ludwing Ilytch, Lopez Chuken, Ulrico Javier, Trevino Torres, Alberto Ludovico, Cerino Córdova, Felipe de Jesús, Medina Ruiz, Pavel, Villarreal Chiu, Juan Francisco, Morones Ramírez, José Rubén

“…Dyes and colorants usually have complex aromatic molecular structures, which make them very stable and difficult to degrade and eliminate by conventional water treatment systems. …”
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Estudio de la población microbiana en un sistema de biorremediación in situ de un suelo impactado con hidrocarburos de petróleo. por Ledezma Villanueva, Alejandro

“…Based on the reasons explained above, the present study explores the analysis of variation in the population of a bacterial consortium called for practical purposes as CMIC 4 which was previously isolated from a highly contaminated soil (35,000 ppm) with Aromatic Hydrocarbons (PAH) for more than 30 years. …”
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Estudio de la población microbiana en un sistema de biorremediación in situ de un suelo impactado con hidrocarburos de petróleo. por Ledezma Villanueva, Alejandro

“…Based on the reasons explained above, the present study explores the analysis of variation in the population of a bacterial consortium called for practical purposes as CMIC 4 which was previously isolated from a highly contaminated soil (35,000 ppm) with Aromatic Hydrocarbons (PAH) for more than 30 years. …”
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Caracterización parcial de la resina presente en el látex proveniente de la Artocarpus Heterophyllus Lam. por Sandoval Arreola, Ma. Martha, Águila Izazaga, Karina Paola, Campos Bermúdez, Cinthia Magali

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Evaluación in vitro de antisépticos de origen natural contra Streptococcus mutans y Streptococcus sobrinus. por Perales Martínez, Yuvisela

“…Their leaves have been used for aromatic and culinary purposes, since ancient times. …”
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Evaluación in vitro de antisépticos de origen natural contra Streptococcus mutans y Streptococcus sobrinus. por Perales Martínez, Yuvisela

“…Their leaves have been used for aromatic and culinary purposes, since ancient times. …”
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Camarones penaeidos y carideos como bioindicadores de contaminación y su relación con variaciones en la fisicoquímica de los sedimentos en Laguna Madre, Tamaulipas, México por Herrera Barquín, Hiram

“…We collected sediment samples to determine physicochemical parameters, including heavy metal and polycyclic aromatic hydrocarbons (PAHs) content, as well as the enrichment factor and the geoaccumulation index. …”
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Camarones penaeidos y carideos como bioindicadores de contaminación y su relación con variaciones en la fisicoquímica de los sedimentos en Laguna Madre, Tamaulipas, México por Herrera Barquín, Hiram

“…We collected sediment samples to determine physicochemical parameters, including heavy metal and polycyclic aromatic hydrocarbons (PAHs) content, as well as the enrichment factor and the geoaccumulation index. …”
Enlace del recurso

Análisis de la expresión genética en la síntesis de acetato de etilo y acetato de isoamilo en Saccharomyces cerevisiae, en distintas condiciones de fermentación en el proceso cerve... por Quintero Vásquez, Gabriela Alejandra

“…Abstract It is considered that the most important stage in the beer process is fermentation, where yeast synthesizes volatile compounds that constitute the aromatic profile of the alcoholic drinks. Between these compounds are alcohols and esters, being an acetate of ethyl and acetate of isoamilo the most important sensory. …”
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Análisis del transcriptoma, basado en RNA-seq, de una levadura cervecera tipo lager en fermentación a nivel industrial y laboratorio por Hernández Vásquez, César Ignacio

“…However, analytical data for aromatic compounds indicate that they do not exceed the reported sensory detection thresholds. …”
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Análisis de la expresión genética en la síntesis de acetato de etilo y acetato de isoamilo en Saccharomyces cerevisiae, en distintas condiciones de fermentación en el proceso cerve... por Quintero Vásquez, Gabriela Alejandra

“…Abstract It is considered that the most important stage in the beer process is fermentation, where yeast synthesizes volatile compounds that constitute the aromatic profile of the alcoholic drinks. Between these compounds are alcohols and esters, being an acetate of ethyl and acetate of isoamilo the most important sensory. …”
Enlace del recurso

Análisis del transcriptoma, basado en RNA-seq, de una levadura cervecera tipo lager en fermentación a nivel industrial y laboratorio por Hernández Vásquez, César Ignacio

“…However, analytical data for aromatic compounds indicate that they do not exceed the reported sensory detection thresholds. …”
Enlace del recurso