autores 

Autores

Mostrando ítems 21-24 de 24

    • Piensos a base de insectos para alimentación animal 

      Lenz, Desiree; Pappalardo, Juan Sebastián; Pazos, Adriana Alejandra; Mutti, Federico Esteban; Gallardo, Guillermo Santiago; Aparicio, Alejandro Gabriel; Pietrantuono, Ana Laura; Rauque Perez, Carlos Alejandro; Murano, Mariana; Fernandez Arhex, Valeria Cristina (Plataforma Agraria Libre de Canarias (PALCA), 2022)
      Los insectos proporcionan proteínas, materia grasa y vitaminas de alta calidad. La formulación de piensos proteicos a base de insectos constituye una alternativa sustentable en comparación a los convencionales utilizados ...

    • Propiedades tecnofuncionales de grillo (Gryllus assimils) entero y en polvo 

      Chamorro, Verónica Celeste; Vasquez Mazo, Priscilla; Veggetti, Mariela Iris; Polenta, Gustavo Alberto; Gallardo, Gabriela Laura; Pazos, Adriana Alejandra (Asociación Argentina de Tecnólogos Alimentarios (AATA), 2023-10)
      The growth of the world population leads to an increase in food production, causing traditional production systems to use more resources to satisfy demand. However, there are alternatives, such as the production of insects ...

    • Role of PhoPR in the response to stress of Mycobacterium bovis 

      Garcia, Elizabeth Andrea; Blanco, Federico Carlos; Klepp, Laura Ines; Pazos, Adriana Alejandra; McNeil, Michael; Jackson, Mary; Bigi, Fabiana (Elsevier, 2021-02)
      PhoP is part of the two-component PhoPR system that regulates the expression of virulence genes of Mycobacteria. The goal of this work was to elucidate the role of PhoP in the mechanism that Mycobacterium bovis, the causative ...

    • Variation for health-enhancing compounds and traits in onion (Allium cepa L.) germplasm 

      Insani, Ester Marina; Cavagnaro, Pablo; Salomon, Virginia Marí­a; Langman, Leandro Ezequiel; Sance, María; Pazos, Adriana Alejandra; Carrari, Fernando; Filippini, Olga; Vignera, Laura; Galmarini, Claudio Romulo (2016)
      Consumption of onion has been associated with reduced incidence of chronic diseases. Phenolic, organosulfur and carbohydrate compounds present are largely responsible for these effects. This study examined compositional ...