RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR

Development and characterization of a solid-phase biocatalyst based on cyclodextrin glucantransferase reversibly immobilized onto thiosulfinate-agarose

Tags: Ciclodextrinas, Enzimas, Inmovilización de enzimas

Characterization of Glycosylated aroma compounds in Tannat grapes and feasibility of the near infrared spectroscopy application for their prediction

Tags: Compuestos aromaticos glicosilados, Espectroscopia de infrarojo, Uvas, Uvas-Tannat

1,2,4-thiadiazol-5(4H)-ones: a new class of selective inhibitors of Trypanosoma cruzi triosephosphate isomerase. Study of the mechanism of inhibition

Tags: Enzimas, Trypanosoma cruzi

Magnetism in multivacancy graphene systems

Tags: Grafeno, Magnetismo

Dinuclear triple-stranded complexes of ReV with bis(benzene-o-dithiolato) ligands

Tags: Helicatos, Ligandos tiolato, Química molecular

Microwave-assisted synthesis of hydroxyphenyl nitrones with protective action against oxidative stress

Tags: Celula neuronal primaria, Microondas-síntesis, Neuroquímica, Trastornos neurodegenerativos

Microwave-assisted solvent-free lipase catalyzed transesterification of b-ketoesters

Tags: Biocatálisis, Lipasa, Microondas

Cooperative behavior in functionalized graphene :Explaining the occurrence of 1,3 cycloaddition of azomethine ylides onto graphene

Tags: Grafeno

Development of functional milk desserts enriched with resistant starch based on consumers’ perception

Tags: Comportamiento del consumidor, Fibras, Postres lácteos

Could immunomodulation be used to prevent prion diseases?

Tags: Enfermedades priónicas, Inmunología

Desestabilización de emulsiones aceite-agua preparadas con proteínas de soja

Tags: Composición química, Emulsiones, Proteínas, Soja

Consumers´creaminess concept perception : A cross-cultural study in the three Spanish-speaking countries

Tags: Alimentos, Comportamiento del consumidor, Evaluación sensorial

Exploring and explaining creaminess perception : Consumers´underlying concepts

Tags: Alimentos, Comportamiento del consumidor, Evaluación sensorial

Consumes´texture vocabulary : Results form a free listing study in three Spanish-speaking countries

Tags: Comportamiento del consumidor, Evaluación sensorial

Potent 5-nitrofuran derivatives inhibitors of Trypanosoma cruzi growth : Electrochemical, spectroscopic and biological studies

Tags: Espectroscopía, Parásitos, Trypanosoma cruzi

Glutathione transferases in helminth parasites. Capítulo 4

Tags: Antihelmínticos, Enzimas, Glutationa transferasa

Is a consumer panel able to reliably evaluate the texture of dairy desserts using unstructured intensity scales? Evaluation of global and individual performance

Tags: Evaluación sensorial, Postres lácteos, Textura de alimentos

Identifying ideal products using three different consumer profiling methodologies : Comparison with external preference mapping

Tags: Evaluación sensorial, Zumos de frutas

Food labels : Do consumers perceive what semiotics want to convey?

Tags: Alimentos, Análisis semioticos, Etiquetas de los alimentos, Yogur

Are consumer profiling techniques equivalent for some product categories? The case of orange-flavoured powdered drinks

Tags: Bebidas instantáneas en polvo, Comportamiento del consumidor, Evaluación sensorial, sabor naranja

Synthesis, crystal structures, electrochemical and magnetic properties of polynuclear {Fe4} and {Fe8Na4} carboxylate/picolinate clusters

Tags: Electroquímica, Picolinato de hierro, Síntesis Química

Affinity chromatography

Tags: Cromatografía, Cromatografía de afinidad

Las propiedades del americio y del europio y su homología de posición en el cuadro periódico

Tags: 1955, Americio, Bibliografía Nacional Química, Europio, Tabla periódica

Teoría sobre la acción de los inhibidores de la formación de espumas en soluciones acuosas

Tags: 1955, Bibliografía Nacional Química, Espumación, Soluciones (líquidos)

Teoría sobre la acción inhibidora de la formación de espumas por partículas sólidas dispersas en medio acuoso

Tags: 1955, Bibliografía Nacional Química, Espumación, Polvo (particulas), Soluciones (líquidos)

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Bringing down barriers to children’s healthy eating: a critical review of opportunities, within a complex food system

Development and characterization of a solid-phase biocatalyst based on cyclodextrin glucantransferase reversibly immobilized onto thiosulfinate-agarose

Characterization of Glycosylated aroma compounds in Tannat grapes and feasibility of the near infrared spectroscopy application for their prediction

1,2,4-thiadiazol-5(4H)-ones: a new class of selective inhibitors of Trypanosoma cruzi triosephosphate isomerase. Study of the mechanism of inhibition

Magnetism in multivacancy graphene systems

Dinuclear triple-stranded complexes of ReV with bis(benzene-o-dithiolato) ligands

Microwave-assisted synthesis of hydroxyphenyl nitrones with protective action against oxidative stress

Microwave-assisted solvent-free lipase catalyzed transesterification of b-ketoesters

Cooperative behavior in functionalized graphene :Explaining the occurrence of 1,3 cycloaddition of azomethine ylides onto graphene

Development of functional milk desserts enriched with resistant starch based on consumers’ perception

Could immunomodulation be used to prevent prion diseases?

Desestabilización de emulsiones aceite-agua preparadas con proteínas de soja

Consumers´creaminess concept perception : A cross-cultural study in the three Spanish-speaking countries

Exploring and explaining creaminess perception : Consumers´underlying concepts

Consumes´texture vocabulary : Results form a free listing study in three Spanish-speaking countries

Potent 5-nitrofuran derivatives inhibitors of Trypanosoma cruzi growth : Electrochemical, spectroscopic and biological studies

Glutathione transferases in helminth parasites. Capítulo 4

Is a consumer panel able to reliably evaluate the texture of dairy desserts using unstructured intensity scales? Evaluation of global and individual performance

Identifying ideal products using three different consumer profiling methodologies : Comparison with external preference mapping

Food labels : Do consumers perceive what semiotics want to convey?

Are consumer profiling techniques equivalent for some product categories? The case of orange-flavoured powdered drinks

Synthesis, crystal structures, electrochemical and magnetic properties of polynuclear {Fe4} and {Fe8Na4} carboxylate/picolinate clusters

Affinity chromatography

Las propiedades del americio y del europio y su homología de posición en el cuadro periódico

Teoría sobre la acción de los inhibidores de la formación de espumas en soluciones acuosas

Teoría sobre la acción inhibidora de la formación de espumas por partículas sólidas dispersas en medio acuoso