<rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:dcterms="http://purl.org/dc/terms/">
<rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5310">
    <dcterms:title><![CDATA[<strong>Whey protein concentration by ultrafiltration and study of functional properties</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[EMULSIONES]]></dcterms:subject>
    <dcterms:subject><![CDATA[PROTEINAS DE SUERO]]></dcterms:subject>
    <dcterms:subject><![CDATA[ULTRAFILTRACION]]></dcterms:subject>
    <dcterms:subject><![CDATA[SOLUBILIDAD]]></dcterms:subject>
    <dcterms:subject><![CDATA[ESTABILIDAD]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:abstract><![CDATA[This paper aim to evaluate the ultrafiltration (UF) process for constituents recovery from whey. Sequences of factorial designs were performed by varying temperature (5 to 40&deg;C) and pressure (1 to 3 bar), to maximize the proteins concentration using membrane of 100kDa in dead end system. Based on the best result new experiments were performed with membrane of 50kDa and 10kDa. With the membrane of 50 the protein retention was about 3 times higher than the membrane of 100kDa. The concentrated obtained by UF membrane of 10kDa, 10&deg;C and 2 bar in laboratory scale showed a mean protein retention of 80 %, greater protein solubility, emulsion stability and the identification of &beta;-lactoglobulins (18.3 kDa) and &alpha;-lactalbumin fractions (14.2kDa). Therefore, the use of membrane of 100 and 50kDa are became a industrially recommendable alternatives to concentration of whey proteins, and/or as a previous step to the fractionation of whey constituents using membrane &le;10kDa, aiming at future applications in different areas (food, pharmaceutical, chemical, etc.).]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Iltchenco, Sidiane</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Preci, Daiane</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Bonifacino, Carla</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=729d3d9bb07d7be0ba5e4dc762c01e29" target="_self"><strong>Franco Fraguas, Eugenia</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Steffens, Clarice</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Panizzolo, Luis Alberto</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Colet, Rosicler</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Fernandes, Ilizandra Aparecida</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Abirached, Cecilia.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Valduga, Eunice</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Steffens, Juliana</strong>]]></dcterms:creator>
    <dcterms:source><![CDATA[Ci&ecirc;ncia Rural, Santa Maria, v.48:05, eCi&ecirc;ncia Rural, Santa Maria, v.48:05, e20170807, 2018, 2018 v. 48, no. 5, 2018. --11p.--e20170807]]></dcterms:source>
    <dcterms:publisher><![CDATA[Universidade Federal de Santa Maria]]></dcterms:publisher>
    <dcterms:date><![CDATA[2018]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislaci&oacute;n uruguaya protege el derecho</strong> de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI: 10.1590/0103-8478cr20170807]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5311">
    <dcterms:title><![CDATA[<strong>In situ generation, metabolism and immunomodulatory signaling actions of nitro-conjugated linoleic acid in a murine model of inflammation</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[NITRACION]]></dcterms:subject>
    <dcterms:subject><![CDATA[ACIDO LINOLEICO]]></dcterms:subject>
    <dcterms:subject><![CDATA[MACROFAGOS]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2018]]></dcterms:subject>
    <dcterms:abstract><![CDATA[Conjugated linoleic acid (CLA) is a prime substrate for intra-gastric nitration giving rise to the formation of nitro-conjugated linoleic acid (NO2-CLA). Herein, NO2-CLA generation is demonstrated within the context of acute inflammatory responses both in vitro and in vivo. Macrophage activation resulted in dose- and time-dependent CLA nitration and also in the production of secondary electrophilic and non-electrophilic derivatives. Both exogenous NO2-CLA as well as that generated in situ, attenuated NF-&kappa;B-dependent gene expression, decreased pro-inflammatory cytokine production and up-regulated Nrf2-regulated proteins. Importantly, both CLA nitration and the corresponding downstream anti-inflammatory actions of NO2-CLA were recapitulated in a mouse peritonitis model where NO2-CLA administration decreased pro-inflammatory cytokines and inhibited leukocyte recruitment. Taken together, our results demonstrate that the formation of NO2-CLA has the potential to function as an adaptive response capable of not only modulating inflammation amplitude but also protecting neighboring tissues via the expression of Nrf2-dependent genes.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Villacorta, Luis</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Minarrieta, Luc&iacute;a.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Salvatore, Sonia R</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Khoo, Nicholas K.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Rom, Oren</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Gao, Zhen</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Berman, Rebecca C.<br /></strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Jobbagy, Soma</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Li, Lihua</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Woodcock, Steven R.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Chen, Y. Eugene</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Freeman, Bruce A.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Ferreira, Ana Mar&iacute;a.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Schopfer, Francisco J.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Vitturi, Dar&iacute;o A.</strong>]]></dcterms:creator>
    <dcterms:source><![CDATA[Redox Biology&nbsp; v. 15, 2018. -- p. 522-531]]></dcterms:source>
    <dcterms:publisher><![CDATA[Elsevier]]></dcterms:publisher>
    <dcterms:date><![CDATA[2018]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislaci&oacute;n uruguaya protege el derecho</strong> de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong> ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI：201802236228518168]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5312">
    <dcterms:title><![CDATA[<strong>Polvo qu&iacute;mico para extinguidores de incendio : preparaci&oacute;n</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>POLVO QUIMICO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>EXTINTORES</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1986]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:language><![CDATA[Espa&ntilde;ol]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1960-1981]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5313">
    <dcterms:title><![CDATA[<strong>Polvos decolorantes de cabellos</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>CABELLO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>POLVOS DECOLORANTES</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1986]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1963-1980]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5314">
    <dcterms:title><![CDATA[<strong>Soil bacterial community mediates the effect of plant material on methanogenic decomposition of soil organic matter</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[BACTERIAS]]></dcterms:subject>
    <dcterms:subject><![CDATA[MICROBIOLOGIA]]></dcterms:subject>
    <dcterms:subject><![CDATA[SUELOS]]></dcterms:subject>
    <dcterms:subject><![CDATA[MATERIA ORGANICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[SUELO DE ARROZAL]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2018]]></dcterms:subject>
    <dcterms:abstract><![CDATA[Input of plant material may strongly change decomposition rates of soil organic matter (SOM), i.e. causing priming effect (PE), but the underlying mechanisms are largely unknown. We found that rice straw addition in anoxic Fuyang (F) rice field soil stimulated CH4 production from SOM at the expense of CO2, whereas in Uruguay (U) soil it suppressed SOM degradation to CO2 plus CH4 (negative PE). Reciprocal inoculation experiments with non-sterile and sterile soils showed that the soils always displayed the effect of rice straw characteristic for the live microbial community rather than for the soil physicochemical properties. Pyrosequencing of 16S rRNA genes showed that bacterial communities in these soil samples were separated into two clusters (F and U). Symbiobacterium was abundant or dominant in microbiota from U soil, but negligible in those from F soil. Network analysis indicated that the bacterial populations involved in SOM decomposition were different between soils of F and U clusters; moreover, they were more tightly connected to methanogens in U than in F clusters. Ultimately, our results suggested that the PE of rice straw is mediated by the composition and activity of soil microbial community.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Yuan, Quan</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Hern&aacute;ndez, Marcela</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Dumont, Marc G.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Rui, Junpeng</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=6bafda5eaecdd88e5424ba123376c41a" target="_self"><strong>Fern&aacute;ndez Scavino, Ana</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Conrad, Ralf</strong>]]></dcterms:creator>
    <dcterms:source><![CDATA[Soil Biology and Biochemistry&nbsp; v. 116, 2018. -- p. 99-109]]></dcterms:source>
    <dcterms:publisher><![CDATA[Elsevier]]></dcterms:publisher>
    <dcterms:date><![CDATA[2018]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislaci&oacute;n uruguaya protege el derecho</strong> de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI:10.1016/j.soilbio.2017.10.004]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5315">
    <dcterms:title><![CDATA[<strong>Optimization and characterization of nisin-loaded alginate-chitosan nanoparticles with antimicrobial activity in lean beef</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[CARNE DE VACA]]></dcterms:subject>
    <dcterms:subject><![CDATA[CARNE MAGRA]]></dcterms:subject>
    <dcterms:subject><![CDATA[MICROBIOLOGIA]]></dcterms:subject>
    <dcterms:subject><![CDATA[NISINA]]></dcterms:subject>
    <dcterms:subject><![CDATA[NANOPARTICULAS]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2018]]></dcterms:subject>
    <dcterms:abstract><![CDATA[Nanoencapsulation may improve antimicrobial activity of nisin when applied on food systems such as lean beef. Nisin-loaded nanoparticles were prepared by alginate ionic gelation and further complexation with chitosan. A 3-factor, 3-level Box-Behnken experimental design and response surface methodology were used to optimize the formulation. Nanoparticles had an encapsulation efficiency of 36.1 &plusmn; 0.6%, a z-average of 66.4 &plusmn; 8.9 nm and a zeta potential of &minus;31.7 &plusmn; 2.6 mV. Transmission electron microscopy and atomic force microscopy observations confirmed particle size found by dynamic light scattering. Also, Raman spectroscopy analyses and zeta potential measurements showed ionic interactions between nisin and alginate. In vitro assessment of inhibition of Listeria monocytogenes growth at 4 &deg;C indicated sustained antimicrobial activity of nisin-loaded nanoparticles for 21 days. Furthermore, encapsulated nisin was able to inhibit L. monocytogenes growth in vacuum-sealed, refrigerated beef samples for 10 days when applied at 400 IU/g and for 24 days when applied at 800 IU/g, while free nisin controlled microbial growth for only 4 and 17 days respectively. In sum, we describe the application of experimental design tools to produce nisin-loaded nanoparticles that may be used in the food industry to control microbial growth and hence extend the shelf-life of lean beef.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Zimet, Patricia</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=31ed37f6d0196c1ca18c1b4dfab6de76" target="_self"><strong>Mombr&uacute;, &Aacute;lvaro W.</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Brugnini, Giannina</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=fc7cd71892b1a9968ee19230dafdbd01" target="_self"><strong>Faccio, Ricardo.</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Miraballes, Iris</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Rufo, Caterina</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=84847bb5c29d05a4d291be36f16062e9" target="_self"><strong>Pardo, Helena</strong></a>]]></dcterms:creator>
    <dcterms:source><![CDATA[LWT - Food Science and Technology v. 91, 2018. -- &nbsp;&nbsp; p. 107-116]]></dcterms:source>
    <dcterms:publisher><![CDATA[Elsevier]]></dcterms:publisher>
    <dcterms:date><![CDATA[2018]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislaci&oacute;n uruguaya protege el derecho</strong> de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI:10.1016/j.lwt.2018.01.015]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5316">
    <dcterms:title><![CDATA[<strong>Relationship between astringency and phenolic composition of commercial Uruguayan Tannat wines: Application of boosted regression trees</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[VINO]]></dcterms:subject>
    <dcterms:subject><![CDATA[URUGUAY]]></dcterms:subject>
    <dcterms:subject><![CDATA[VINOS TANNAT]]></dcterms:subject>
    <dcterms:subject><![CDATA[ASTRINGENCIA]]></dcterms:subject>
    <dcterms:subject><![CDATA[CATA]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2018]]></dcterms:subject>
    <dcterms:abstract><![CDATA[Phenolic compounds play a major role in the intensity and characteristics of wine astringency. However, studies involving commercial wine samples are still scarce. The aim of the present work was to study the relationship between astringency and phenolic composition of commercial Uruguayan Tannat wines using boosted regression trees (BRT), a novel predictive method. Forty commercial Tannat wines were evaluated by a trained sensory panel (9 members), who assessed their total astringency intensity using time-intensity (TI) and described their astringency sub-qualities using a check-all-that-apply (CATA) question composed of sixteen terms. The polyphenolic profiles of the wines were determined by HPLC-MS and conventional oenological parameters were also obtained. Fifty BRT models with different partitions of the data in training and test sets were built for astringency maximum intensity (Imax) and for the frequency of use of the 16 astringency sub-qualities considered in the CATA question. As predictor variables, 84 phenolic compounds and oenological parameters were considered for all BRT models. Both strong and weak predictive models were obtained for each response variable. Predictive accuracy was much higher for astringency intensity than for the frequency of mention of astringency sub-qualities. Still, the BRT models allowed to point out to some compositional variables most likely involved in wine astringency perception. Total tannin concentration (chemically determined) was the most relevant explanatory variable for sensory astringency, while flavan-3-ols were the individual phenolic compounds with the highest contribution to astringency, particularly some dimers, trimers and the sum of non-galloylated tetramers. However, the effect of these predictors differed according to the astringency sub-quality considered as response. As expected, non-linear relationships between phenolic compounds and astringency were found. These results contribute to the understanding of the influence of phenolic composition on wine astringency and stress the potential of BRT models for identifying the compounds responsible for this complex sensory characteristic.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Vidal, Leticia.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Ant&uacute;nez, Luc&iacute;a.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Rodr&iacute;guez Haralambides, Alejandra</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Gim&eacute;nez, Ana</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Medina, Karina</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=94eb5bc2376fc85205545a11813c1472" target="_self"><strong>Boido, Eduardo.</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=358965ab1701bacbb43e4f5a24a8e876" target="_self"><strong>Ares, Gast&oacute;n.</strong></a>]]></dcterms:creator>
    <dcterms:source><![CDATA[Food Research International&nbsp; v. 112, 2018. -- &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; p. 25-37]]></dcterms:source>
    <dcterms:publisher><![CDATA[Elsevier]]></dcterms:publisher>
    <dcterms:date><![CDATA[2018]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor </strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislaci&oacute;n uruguaya protege el derecho</strong> de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI: 10.1016/j.foodres.2018.06.024]]></dcterms:identifier>
    <dcterms:coverage><![CDATA[Uruguay]]></dcterms:coverage>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5317">
    <dcterms:title><![CDATA[<strong>Comparison of rate-all-that-apply (RATA) and check-all-that-apply (CATA) questions across seven consumer studies</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[COMPORTAMIENTO DEL CONSUMIDOR]]></dcterms:subject>
    <dcterms:subject><![CDATA[METODOLOGIA DE LA INVESTIGACION]]></dcterms:subject>
    <dcterms:subject><![CDATA[EVALUACION SENSORIAL]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2018]]></dcterms:subject>
    <dcterms:abstract><![CDATA[Rate-all-that-apply (RATA) questions are a variation of check-all-that-apply (CATA) questions in which consumers are asked to indicate whether terms from a list apply to describe a given product, and if they do so, to rate their intensity. RATA questions have been argued to provide more insights than CATA questions for sensory characterization with consumers. The present research is, to date, the most exhaustive comparison of CATA and RATA with regard to term usage, sample discrimination and sample configurations. A total of seven studies with 860 consumers were conducted with different product categories. A between-subjects design was used in all studies to compare the two methodologies. Confirming past studies, results from RATA and CATA were very similar. Minor differences between RATA and CATA were found, but were study and term specific and general superiority of one methodology over the other was not established, as opposed to what previous studies had suggested. Instead, results indicate that each method might have advantages over the other for certain product characteristics. A strong linear relationship was established between mean RATA scores and CATA term citation frequencies, demonstrating clearly that CATA questions differentiate among samples based on relative strength/weakness of sample characteristics. Collecting data as RATA but analysing them as CATA was inferior to the use of mean RATA scores, and is not recommended. The comparison of RATA data using mean scores and Dravnieks&rsquo; scores showed no advantage of the latter and it is recommended that simple mean scores are used. Overall, results from the present work show that RATA is not necessarily an improvement over CATA questions and that for consumer research the decision to add an attribute intensity rating step depends on the aim of the study and the specific characteristics of the sample set.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Vidal, Leticia.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=358965ab1701bacbb43e4f5a24a8e876" target="_self"><strong>Ares, Gast&oacute;n.</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Hedderley, Duncan I.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Meyners, Michael</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Jaeger, Sara R.</strong>]]></dcterms:creator>
    <dcterms:source><![CDATA[Food Quality and Preference v. 67, 2018. -- p. 49-58]]></dcterms:source>
    <dcterms:publisher><![CDATA[Elsevier]]></dcterms:publisher>
    <dcterms:date><![CDATA[2018]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislaci&oacute;n uruguaya protege el derecho</strong> de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Inglés]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI:10.1016/j.foodqual.2016.12.013]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5318">
    <dcterms:title><![CDATA[<strong>Cromo III y IV : determinaci&oacute;n anal&iacute;tica en materiales biol&oacute;gicos (orina, sangre) por A.A.S., A.E.S. o colorimetr&iacute;a. Higiene industrial referida a este contaminante. Determinaci&oacute;n anal&iacute;tica en ambientes laborales</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>CROMO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>QUIMICA ANALITICA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>MUESTRAS BIOLOGICAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ORINA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>SANGRE</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ESPECTROSCOPIA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>COLORIMETRIA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>HIGIENE</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>AMBIENTE INDUSTRIAL</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1986]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1971-1983]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5319">
    <dcterms:title><![CDATA[<strong>What is dominance? An exploration of the concept in TDS tests with trained assessors and consumers</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[METODOS TEMPORALES]]></dcterms:subject>
    <dcterms:subject><![CDATA[EVALUACION SENSORIAL]]></dcterms:subject>
    <dcterms:subject><![CDATA[CONSUMIDORES]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2018]]></dcterms:subject>
    <dcterms:abstract><![CDATA[TDS describes the evolution of the dominant sensory attributes during consumption. Dominance can be assessed as the sensation that captures the attention, the most striking, or the new sensation that pops up, but not necessarily the most intense. This wide definition implies that individual assessors within a panel might assess dominance differently, and even the same assessor could be using different strategies for determining the dominant attribute the same product evaluation. In this context, the aim of the present work was to explore how trained assessors and consumers conceptualize dominance and how the different interpretations and definitions of dominance might influence results of a TDS test. Two studies were performed, one study with a highly trained panel of 10 assessors and another study with 108 consumers. Trained assessors evaluated three bread samples via TDS and their conceptualization of dominance was explored through an immediate retrospective verbalization task. Consumers evaluated their temporal perception of a commercial milk chocolate sample and answered a series of open-ended questions. Results showed that dominance is a complex construct that is not related to a single aspect of sensory perception, and that different conceptualizations of dominance within a panel can hinder an accurate interpretation of results from TDS studies. Various aspects of dominance are highlighted and discussed: how attributes are selected, which are the drivers of transitions between dominant attributes, how the competitive effects of attributes and modalities are manifested, how some phenomena like dumping or dithering could happen at some stages and why. Practitioners are advised to ensure that their interpretation of TDS data is made within the context of the dominance definition they instructed assessors to use. Implications of the results for the application of TDS with trained assessors and consumers are discussed.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Varela, Paula</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Ant&uacute;nez, Luc&iacute;a.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Carleh&ouml;g, Mats</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Alcaire, Florencia.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Castura, John C.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Berget, Ingunn</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=0d41faa00b2d3f65601f9525c8a720d6" target="_self"><strong>Gim&eacute;nez, Ana</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>N&aelig;s, Tormod</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=358965ab1701bacbb43e4f5a24a8e876" target="_self"><strong>Ares, Gast&oacute;n.</strong></a>]]></dcterms:creator>
    <dcterms:source><![CDATA[Food Quality and Preference v. 64, 2018. -- p. 72-81]]></dcterms:source>
    <dcterms:publisher><![CDATA[Elsevier]]></dcterms:publisher>
    <dcterms:date><![CDATA[2018]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislaci&oacute;n uruguaya protege el derecho</strong> de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI:10.1016/j.foodqual.2017.10.014]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5320">
    <dcterms:title><![CDATA[<strong>Mon&oacute;xido de carbono en sangre y ambiente laboral : determinaci&oacute;n anal&iacute;tica en sangre y ambiente por espectrofotometr&iacute;a UV-visible / GC</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>MONOXIDO DE CARBONO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>SANGRE</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>MEDIO AMBIENTE FISICO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>QUIMICA ANALITICA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ESPECTROFOTOMETRIA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>CROMATOGRAFIA</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1986]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1950-1981]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5321">
    <dcterms:title><![CDATA[<strong>Te&ntilde;ido de lanas</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>LANA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>COLORANTES</strong>]]></dcterms:subject>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:language><![CDATA[Espa&ntilde;ol]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1935-1968]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5322">
    <dcterms:title><![CDATA[<strong>An&aacute;lisis de la composici&oacute;n en &aacute;cidos org&aacute;nicos de las frutas por HPLC (en particular manzana y membrillo) : &aacute;cido succ&iacute;nico, &aacute;cido c&iacute;trico, &aacute;cido tart&aacute;rico, &aacute;cido m&aacute;lico</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>FRUTAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>QUIMICA ANALITICA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ACIDOS ORGANICOS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ACIDO SUCCINICO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ACIDO CITRICO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ACIDO TARTARICO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ACIDO MALICO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>CROMATOGRAFIA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>HPLC</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ZUMOS DE FRUTAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>MANZANA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>MEMBRILLO</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1986]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1976-1983]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5323">
    <dcterms:title><![CDATA[<strong>Molybdenum incorporation on AB2 alloys-Part II. On the synergetic effects of Laves and non-Laves phases</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[MOLIBDENO]]></dcterms:subject>
    <dcterms:subject><![CDATA[ALEACIONES]]></dcterms:subject>
    <dcterms:subject><![CDATA[SINERGIA]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2018]]></dcterms:subject>
    <dcterms:abstract><![CDATA[Molybdenum substitution by chromium in ZrCr1-xNiMox alloys produces the segregation of ZrxNiy phases, ZrCr2 and ZrMo2 Laves phases as it was stated in Part I of this paper. In order to study the contribution of these phases in ZrCr1-xNiMox alloys performance, secondary Zr9Ni11 and Zr7Ni10, together with ZrCr2 and ZrMo2 Laves phases were synthesized and their crystalline structures determined with XRD patterns. Zr7Ni10 exhibits an orthorhombic structure, whereas Zr9Ni11 depicts a tetragonal structure. ZrCr2 presents a hexagonal structure (C14), while ZrMo2 depicts a cubic structure (C15). ZrCr2 shows zero discharge capacities, while ZrMo2 exhibits a first capacity value of 245 mAh g&minus;1. Zr9Ni11 and Zr7Ni10 phases exhibit maximum discharge capacities of 119 and 157 mAh g&minus;1, respectively. Theoretical results show that the hydride stability for ZrCr2 is larger than that for ZrMo2. However, the great hydrogen storage capacity yields a slower desorption kinetics since it requires a considerable de-hydrogenation energy. The opposite effect is observed for the proposed hexagonal structure ZrMo2. The 100% charge of the alloys shows different results for the hydrogen evolution reaction. Zr7Ni10 phase depicts a better performance since the required potentials are lower than &minus;1.05 V. There is a change in the rate determining step (rds) from a chemical recombination of surface hydrogen (Tafel pathway) in Zr7Ni10 to a fast first electron transfer (Volmer step) for Zr9Ni11. Thus, the rds is strongly affected by the type of secondary phase dominant in each sample, being Zr7Ni10 the most favorable.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Teliz, Erika</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Diez, Joaqu&iacute;n</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=fc7cd71892b1a9968ee19230dafdbd01" target="_self"><strong>Faccio, Ricardo.</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>German, Estefania</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Zinola S&aacute;nchez, Carlos Fernando.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>D&iacute;az, Ver&oacute;nica</strong>]]></dcterms:creator>
    <dcterms:source><![CDATA[Journal of Alloys and Compounds&nbsp; v. 737, 2018. --&nbsp;&nbsp;&nbsp;&nbsp; p. 530-535]]></dcterms:source>
    <dcterms:publisher><![CDATA[Elsevier]]></dcterms:publisher>
    <dcterms:date><![CDATA[2018]]></dcterms:date>
    <dcterms:rights><![CDATA[Informaci&oacute;n sobre Derechos de Autor (Por favor lea este aviso antes de abrir los documentos u objetos) La legislaci&oacute;n uruguaya protege el derecho de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006) ADVERTENCIA - La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI: 10.1016/j.jallcom.2017.12.103]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5324">
    <dcterms:title><![CDATA[<strong>Coupled cluster and density functional investigation of the neutral sodium-benzene and potassium-benzene complexes</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[GRAFENO]]></dcterms:subject>
    <dcterms:subject><![CDATA[BATERIAS]]></dcterms:subject>
    <dcterms:subject><![CDATA[NANOMATERIALES DE CARBON]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2018]]></dcterms:subject>
    <dcterms:abstract><![CDATA[By means of coupled-cluster calculations we studied the neutral complexes: Na-benzene and K-benzene. They are non-ionic presenting C6v symmetry. In contrast with the results obtained for Li-benzene, the non-ionic C2v structure was not a minimum. At the CCSD(T)/CBS level of theory, with the inclusion of relativistic and core-valence effects, the dissociation energies for sodium and potassium benzene complexes are 2.4 and 3.3 kcal/mol, respectively. We found that most density functionals overestimate the adsorption energies of alkalis onto benzene. Therefore, special caution must be taken when DFT methods are employed to investigate the interactions between these elements and carbon nanomaterials.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Ullah, Saif</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=330eeda61de9937431a7182c44a5ee24" target="_self"><strong>Denis, Pablo A.</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Sato, Fernando</strong>]]></dcterms:creator>
    <dcterms:source><![CDATA[<p>Chemical Physics Letters |g v. 706, 2018. --&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; p. 343-347</p>]]></dcterms:source>
    <dcterms:publisher><![CDATA[Elsevier]]></dcterms:publisher>
    <dcterms:date><![CDATA[2018]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislaci&oacute;n uruguaya protege el derecho</strong> de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI:10.1016/j.cplett.2018.06.028]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5325">
    <dcterms:title><![CDATA[<p style="text-align: left;"><strong>Ligand substitution in cis-bis(acetonitrile)tetrachlororhenium(IV) complex with N,N-dimethylformamide and N,N-dimethylacetamide</strong></p>]]></dcterms:title>
    <dcterms:subject><![CDATA[RENIO]]></dcterms:subject>
    <dcterms:subject><![CDATA[COMPLEJOS]]></dcterms:subject>
    <dcterms:subject><![CDATA[ESTRUCTURA CRISTALINA]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2018]]></dcterms:subject>
    <dcterms:abstract><![CDATA[The preparation, crystal structures, and magnetic properties of two novel mononuclear ReIV complexes of formula cis-[ReIVCl4(dmf)2] (1) and cis-[ReIVCl4(dma)2] (2) (dmf = N,N-dimethylformamide and dma = N,N-dimethylacetamide) have been studied. Both ReIV systems were synthesized through ligand substitution reactions from the cis-[ReIVCl4(MeCN)2] precursor, upon heating in the employed solvent. 1 and 2 crystallize in the monoclinic crystal system with space group C2/c. Each ReIV ion exhibits a distorted octahedral environment, being bonded by two oxygen atoms from two dmf (1) and dma (2) molecules and four chloride ions. In the crystal lattice of 1 and 2, the mononuclear ReIV complexes are placed generating short intermolecular ReIV-Cl⋯Cl-ReIV contacts. The magnetic properties of 1 and 2 were investigated through variable-temperature magnetic susceptibility measurements, which reveal significant antiferromagnetic exchange interactions between neighboring ReIV ions. In 1, these interactions account for a maximum in the magnetic susceptibility curve at ca. 5.0 K.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Rojas Dotti, Carlos</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Moliner, Nicol&aacute;s</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=b1b5b2e2cf087c725fd16c86fe84f724" target="_self"><strong>Gonzalez, Ricardo</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Mart&iacute;nez Lillo, Jos&eacute;</strong>]]></dcterms:creator>
    <dcterms:source><![CDATA[Polyhedron v. 144, 2018. -- p. 82-87]]></dcterms:source>
    <dcterms:publisher><![CDATA[Elsevier]]></dcterms:publisher>
    <dcterms:date><![CDATA[2018]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislaci&oacute;n uruguaya protege el derecho</strong> de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong> ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI:10.1016/j.poly.2018.01.009]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5326">
    <dcterms:title><![CDATA[<strong>Determinaci&oacute;n de &aacute;cido asc&oacute;rbico, ox&aacute;lico, l&aacute;ctico y &aacute;cido qu&iacute;nico por HPLC en frutas o jugos de frutas</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>FRUTAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ZUMOS DE FRUTAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>QUIMICA ANALITICA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ACIDO ASCORBICO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ACIDO OXALICO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ACIDO LACTICO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ACIDO QUINICO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>CROMATOGRAFIA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ASCORBIC ACID</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>OXALIC ACID</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>QUINIC ACID</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>HPLC</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1986]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1978-1984]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5327">
    <dcterms:title><![CDATA[<strong>Consumer perception of a non-traditional market on sous-vide dishes</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[ALIMENTOS ELABORADOS]]></dcterms:subject>
    <dcterms:subject><![CDATA[COMPORTAMIENTO DEL CONSUMIDOR]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2018]]></dcterms:subject>
    <dcterms:abstract><![CDATA[Current lifestyle, which seeks to optimize time, has led the industry to offer elaborated meals with minimal consumer involvement. The industry has been forced to offer new alternatives to produce novel products. One technique already known in the realm of haute cuisine and restaurants is sous vide cooking. Although there are ready-to-heat products prepared with sous vide cooking in some markets, they have not been disseminated worldwide. In this paper the perception of Uruguayan consumers of a product with sous vide cooking was explored. Six Focus Groups (n = 40) were used to explore the generic knowledge of the participants on the different convenience foods and the objective product (sous vide cooking), complemented by the projective technique of completing text in a figure. A relative ignorance of the cooking technique by the consumer &ndash; and therefore of its advantages &ndash; was determined, with a negative opinion towards keeping/containing food in a bag and a distrust in terms of/distrust regarding the possible use of additives. The sous vide product was associated with a superior or premium quality. In this study, useful information was obtained regarding the introduction of a sous vide cooking product into the market.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Roascio Albistur, Antonella</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=c2b879ed74672c10135cd7d40d21e3aa" target="_self"><strong>G&aacute;mbaro Garc&iacute;a, Adriana</strong></a>]]></dcterms:creator>
    <dcterms:source><![CDATA[International Journal of Gastronomy and Food Science v. 11, 2018. -- p. 20-24]]></dcterms:source>
    <dcterms:publisher><![CDATA[Elsevier]]></dcterms:publisher>
    <dcterms:date><![CDATA[2018]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislaci&oacute;n uruguaya protege el derecho</strong> de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong> ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI:10.1016/j.ijgfs.2017.10.002]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5328">
    <dcterms:title><![CDATA[<strong>General Method for the Synthesis of -Conduritol C and Analogs from Chiral Cyclohexadienediol Scaffolds</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[GLICOSIDASA]]></dcterms:subject>
    <dcterms:subject><![CDATA[GLICOSIDASA-INHIBIDORES]]></dcterms:subject>
    <dcterms:subject><![CDATA[CONDURITOL C]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIOCATALISIS]]></dcterms:subject>
    <dcterms:subject><![CDATA[ESTRUCTURA CRISTALINA]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2018]]></dcterms:subject>
    <dcterms:abstract><![CDATA[An efficient and facile general method for the synthesis of conduritol C analogs, taking advantage of an enantioselective biocatalysis process of monosubstituted benzenes, is described. The absolute stereochemical patterns of the target molecules (&minus;)-conduritol C, (&minus;)-bromo-conduritol C, and (&minus;)-methyl-conduritol C were achieved by means of chemoenzymatic methods. The stereochemistry present at the homochiral cyclohexadiene-cis-1,2-diols derived from the arene biotransformation and the enantioselective ring opening of a non-isolated vinylepoxide derivative permitted the absolute configuration of the carbon bearing the hydroxyl groups at the target molecules to be established. All three conduritols and two intermediates were crystallized, and their structures were confirmed by X-ray diffraction. The three conduritols and intermediates were isostructural. The versatility of our methodology is noteworthy to expand the preparation of conduritol C analogs starting from toluene dioxygenase (TDO) monosubstituted arene substrates.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Tibhe, Gaurao D.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Mac&iacute;as, Mario A</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=0b6d7b4c1f21766e03e6c9354d672f8d" target="_self"><strong>Schapiro, Valeria</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=8b1a957170f0b5988597d2cc3d6f732b" target="_self"><strong>Suescun, Leopoldo</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="ttp://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=1ad085b4305ec8d8997ce8a565b947d4" target="_self"><strong>Pandolfi Graziosi, Enrique.</strong></a>]]></dcterms:creator>
    <dcterms:source><![CDATA[Molecules&nbsp; v. 23, 2018. --9p.--e1653]]></dcterms:source>
    <dcterms:publisher><![CDATA[MDPI]]></dcterms:publisher>
    <dcterms:date><![CDATA[2018]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor </strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislaci&oacute;n uruguaya protege el derecho</strong> de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Articulo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI: 10.3390/molecules23071653]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5329">
    <dcterms:title><![CDATA[<strong>B&uacute;squeda de patentes no. 4.141.973 y no. 4.303.676</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>ACIDO HIALURONICO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PATENTES</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1986]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1975-1987]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5330">
    <dcterms:title><![CDATA[<strong>Usos en cosm&eacute;tica de algas marinas</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>ALGAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>COSMETICOS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ALGAE</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>SEAWEEDS</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1986]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1970-1983]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5331">
    <dcterms:title><![CDATA[<strong>Placenta : usos en cosm&eacute;tica</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>PLACENTA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>COSMETICOS</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1986]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1973-1976]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5332">
    <dcterms:title><![CDATA[<strong>Insulina : m&eacute;todos de obtenci&oacute;n a partir de p&aacute;ncreas animales, m&eacute;todos de obtenci&oacute;n</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>INSULINA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>TECNICAS DE PRODUCCION</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PANCREAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ANIMALES</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1986]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:language><![CDATA[Espa&ntilde;ol]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1922-1979]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5333">
    <dcterms:title><![CDATA[<strong>Nitrites, nitrates and nitrosamines in meat (corned beef) = Nitritos, nitratos y nitrosaminas en carnes cocidas y curadas y chacinados, relacionado a la parte bioqu&iacute;mica y de normas</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>NITRITOS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>NITRATOS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>NITROSAMINAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>CARNE</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>BIOQUIMICA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>LEGISLACION ALIMENTARIA</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1986]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1975-1982]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5334">
    <dcterms:title><![CDATA[<strong>Butylamine as an alternative amine donor for the stereoselective biocatalytic transamination of ketones</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[ENZIMAS]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIOCATALISIS]]></dcterms:subject>
    <dcterms:subject><![CDATA[TRANSAMINASAS]]></dcterms:subject>
    <dcterms:subject><![CDATA[CETONAS]]></dcterms:subject>
    <dcterms:subject><![CDATA[BUTILAMINA]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2018]]></dcterms:subject>
    <dcterms:abstract><![CDATA[Formal reductive amination has been a main focus of biocatalysis research in recent times. Among the enzymes able to perform this transformation, pyridoxal-5&prime;-phosphate-dependent transaminases have shown the greatest promise in terms of extensive substrate scope and industrial application. Despite concerted research efforts in this area, there exist relatively few options regarding efficient amino donor co-substrates capable of allowing high conversion and atom efficiency with stable enzyme systems. Herein we describe the implementation of the recently described spuC gene, coding for a putrescine transaminase, exploiting its unusual amine donor tolerance to allow use of inexpensive and readily-available n-butylamine as an alternative to traditional methods. Via the integration of SpuC homologues with tandem co-product removal and cofactor regeneration enzymes, high conversion could be achieved with just 1.5 equivalents of the amine with products displaying excellent enantiopurity.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Slabu, Justina</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Galman, James L.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Iglesias, Cesar</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Weise, Nicholas J.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Lloyd, Richard C.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Turner, Nicholas J.</strong>]]></dcterms:creator>
    <dcterms:source><![CDATA[Catalysis Today v. 306, 2018. -- p. 96-101]]></dcterms:source>
    <dcterms:publisher><![CDATA[Elsevier]]></dcterms:publisher>
    <dcterms:date><![CDATA[2018]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislaci&oacute;n uruguaya protege el derecho</strong> de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI:10.1016/j.cattod.2017.01.025]]></dcterms:identifier>
</rdf:Description></rdf:RDF>
