Search Results - "MORALES, L. M"

Plastic ingestion risk is related to the anthropogenic activity and breeding stage in an Antarctic top predator seabird species by Ibañez, A.E., Morales, L.M., Torres, D.S., Borghello, P., Haidr, N.S., Montalti, D.

“…During the last decades plastic pollution has become a common issue in marine environments. Studies on seabirds have focused on species that ingest plastics…”
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Imaging the spatio-temporal dynamics of supragranular activity in the rat somatosensory cortex in response to stimulation of the paws by Morales-Botello, M L, Aguilar, J, Foffani, G

“…We employed voltage-sensitive dye (VSD) imaging to investigate the spatio-temporal dynamics of the responses of the supragranular somatosensory cortex to…”
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A survey of biogenic amines in vinegars by Ordóñez, J.L., Callejón, R.M., Morales, M.L., García-Parrilla, M.C.

“…•Determination of biogenic amines using SPE and AQC as derivatization agent.•The concentration of biogenic amines present in vinegar are much lower than…”
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Determination of amino acids in grape-derived products: A review by Callejón, R.M., Troncoso, A.M., Morales, M.L.

“…The amino acids present in foods and beverages affect the quality of these products and they play an important role in enology. Amino acids are consumed by…”
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Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains by Callejon, R.M., Clavijo, A., Ortigueira, P., Troncoso, A.M., Paneque, P., Morales, M.L.

“…Organic wines were produced at pilot scale to select the best autochthonous and commercial yeast strains to obtain wines with high organoleptic qualities. We…”
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Determination of major volatile compounds during the production of fruit vinegars by static headspace gas chromatography–mass spectrometry method by Ubeda, C., Callejón, R.M., Hidalgo, C., Torija, M.J., Mas, A., Troncoso, A.M., Morales, M.L.

“…A static headspace gas chromatography coupled to mass spectrometry (SHS–GC–MS) method was validated to determine several major volatile components during the…”
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Service-Learning, Movies, and Infectious Diseases: Implementation of an Active Educational Program in Microbiology as a Tool for Engagement in Social Justice by Linares, M., López-Ejeda, N., Álvarez, P., Culebras, E., Díaz, E., García, M.T., Majano, C., Morales, M. L., Rodríguez-García, A., Rodríguez-Avial, I., Utrilla, C. L., Valenzuela, M.V., Valderrama, M. J.

“…Service-Learning is an educational methodology that allows student learning while addressing community needs. A program in microbiology and infectious diseases…”
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Monitoring volatile compounds production throughout fermentation by Saccharomyces and non-Saccharomyces strains using headspace sorptive extraction by Morales, M. L., Fierro-Risco, J., Callejón, R. M., Paneque, P.

“…Currently, there is a growing interest in the use of non- Saccharomyces yeast to enhance the aromatic quality of wine, with pure or mixed cultures, as well as…”
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Influence of the ripening chamber’s geographical location on dry-cured Iberian ham’s key odorants by Segura-Borrego, MP, Ríos-Reina, R., Galán-Soldevilla, H., Forero, FJ, Venegas, M., Ruiz Pérez-Cacho, P., Morales, ML, Callejón, RM

“…[Display omitted] •Dry-cured Iberian hams processed in different geographical locations were evaluated.•Experimental design was to process two legs from each…”
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Spike Timing, Spike Count, and Temporal Information for the Discrimination of Tactile Stimuli in the Rat Ventrobasal Complex by Foffani, G, Morales-Botello, M. L, Aguilar, J

“…The aim of this work was to investigate the role of spike timing for the discrimination of tactile stimuli in the thalamic ventrobasal complex of the rat. We…”
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Changes of volatile compounds in wine vinegars during their elaboration in barrels made from different woods by Callejón, R.M., Torija, M.J., Mas, A., Morales, M.L., Troncoso, A.M.

“…Changes in the volatile components of red wine vinegars and balsamic vinegars were investigated during 1 year of aging in wood barrels and bottles. Barrels of…”
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Accelerated aging of wine vinegars with oak chips: evaluation of wood flavour compounds by Morales, M.L, Benitez, B, Troncoso, A.M

“…Assays of accelerated aging in wine vinegars were performed with 2% w/v of oak chips and different pretreatments (toasted at 180 °C, or boiled and toasted at…”
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Optimization and validation of headspace sorptive extraction for the analysis of volatile compounds in wine vinegars by Callejón, R.M., González, A.G., Troncoso, A.M., Morales, M.L.

“…Quantification of aroma compounds in wine vinegars is challenging due to the complexity of the matrix and the low concentrations expected. A method for the…”
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Validation of an analytical method for the determination of ethyl carbamate in vinegars by Ubeda, C., Balsera, C., Troncoso, A.M., Callejón, R.M., Morales, M.L.

“…► We have validated a SPE method for the determination of ethyl carbamate in vinegars. ► The method proved to be quite sensitive, precise and accurate. ► It…”
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Passenger Lymphocyte Syndrome After Simultaneous Pancreas-Kidney Transplantation: A Case Report of an Unusual Cause of Alloimmune Hemolytic Anemia by Hurtarte-Sandoval, A.R, Navarro-Cabello, M.D, Álvarez-Rivas, M.A, Robles-López, A.I, Salmerón-Rodríguez, M.D, Agüera-Morales, M.L, Rodríguez-Benot, A, Aljama-García, P

“…Abstract Background Passenger lymphocyte syndrome (PLS) is a disease in which the donor's lymphocytes produce antibodies to the red blood cell antigens of the…”
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Analysis for chloroanisoles and chlorophenols in cork by stir bar sorptive extraction and gas chromatography–mass spectrometry by Callejon, R.M., Troncoso, A.M., Morales, M.L.

“…A complete methodology for the determination of chloroanisoles and chlorophenols in cork material is proposed. The determination is accomplished by means of a…”
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Evolution of wine vinegar composition during accelerated aging with oak chips by Tesfaye, W, Morales, M.L, Benı́tez, B, Garcı́a-Parrilla, M.C, Troncoso, A.M

“…Accelerated aging of vinegars using oak chips has been tested in this work as an alternative to traditional aging in wood barrels. A wine vinegar was submitted…”
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HPLC determination of amino acids with AQC derivatization in vinegars along submerged and surface acetifications and its relation to the microbiota by Callejón, R. M, Tesfaye, W, Torija, M. J, Mas, A, Troncoso, A. M, Morales, M. L

“…The present paper reports the determination of 22 amino acids and ammonium along the acetification process by high-performance liquid chromatography (HPLC),…”
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Assessment of cytotoxic and cytogenetic effects of a 1,2,5-thiadiazole derivative on CHO-K1 cells. Its application as corrosion inhibitor by Grillo, C.A., Mirífico, M.V., Morales, M.L., Reigosa, M.A., de Mele, M. Fernández Lorenzo

“…This work focuses on the possible use of phenanthro[9,10- c]-1,2,5-thiadiazole 1,1-dioxide (TDZ) as a harmless corrosion inhibitor. TDZ range-dose providing…”
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Recent developments in the analysis of musty odour compounds in water and wine: A review by Callejón, R.M., Ubeda, C., Ríos-Reina, R., Morales, M.L., Troncoso, A.M.

“…•Musty odour is one of the most usual taints in food linked to microorganism activity.•These compounds are present at very low levels and have very low sensory…”
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