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                <text>&lt;strong&gt;Comparison of methods for generating sensory vocabulary with consumers : A case study with two types of satiating foods&lt;/strong&gt;</text>
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                <text>Understanding consumers&amp;rsquo; sensory vocabulary can help to identify the most relevant characteristics for liking and reduce the differences with descriptions provided by trained panels. The present study compared three methods for generating sensory vocabulary with consumers: repertory grid (RG), comparison of the sample set (CW), and individual sample description (ID). A consumer study was carried out with two groups of 90 participants, randomly divided into 3 subgroups (n = 30) which evaluated one of the two types of satiating product (chocolate-flavoured shakes and biscuits) using one of the three methods to generate sensory vocabulary. The methods differed in their ability to encourage consumers to verbalize their sensory perception in detail, and also in the total number of terms generated and the frequency with which consumers generated some terms. The lowest number of terms, at both individual and aggregate level, was elicited when consumers described similarities and differences in the whole sample set. However, the most frequent terms were similar in the three methods, indicating their convergent validity. Results from the present work suggest that ID and RG are preferable to CW. Considering practical aspects related to their implementation, ID shows advantages over RG for identifying the consumers&amp;rsquo; vocabulary without seriously compromising data quality. Texture attributes, which have been related to satiating capacity, were frequently mentioned to describe the evaluated products. Terms related to viscosity were the most frequently elicited, whereas varied textural features were mentioned for biscuits.</text>
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                <text>Food Quality and Preference v. 44, 2015. -- p. 111-118</text>
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                <text>&lt;strong&gt;Influence of Poles on Results from Reference-Based Sensory Characterization Methodologies : Case Study with Polarized Projective Mapping Consumers&lt;/strong&gt;</text>
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                <text>One of the main steps related to the implementation of reference-based sensory characterization methodologies is the selection of the references, sometimes referred to as poles. However, research on the influence of the reference selection on the results from these methodologies is scarce. In this context, the aim of the present work was to evaluate the influence of the poles on results from Polarized projective mapping (PPM). Three groups of consumers evaluated two sets of six samples of powdered drinks using three different sets of poles. Results showed that the set of poles did not largely affect sample configurations and consumers' descriptions. However, some differences in sample configurations were identified when the poles did not represent the whole sensory space represented by the sample sets.</text>
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                <text>Journal of Sensory Studies v. 30, no. 6, 2015. -- p. 439-447</text>
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&lt;p&gt;&lt;strong&gt; ADVERTENCIA -&lt;/strong&gt; La consulta de este documento queda condicionada a la aceptaci&amp;oacute;n de las siguientes condiciones de uso: Este documento es &amp;uacute;nicamente para usos privados enmarcados en actividades de investigaci&amp;oacute;n y docencia. No se autoriza su reproducci&amp;oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&amp;oacute;n o cita de partes debe indicarse el nombre de la persona autora.&lt;/p&gt;</text>
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                <text>&lt;p&gt;&lt;strong&gt;Informaci&amp;oacute;n sobre Derechos de Autor&lt;/strong&gt;&lt;/p&gt;&#13;
&lt;p&gt;(Por favor lea este aviso antes de abrir los documentos u objetos)&lt;/p&gt;&#13;
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&lt;p&gt;&lt;strong&gt;ADVERTENCIA -&lt;/strong&gt; La consulta de este documento queda condicionada a la aceptaci&amp;oacute;n de las siguientes condiciones de uso: Este documento es &amp;uacute;nicamente para usos privados enmarcados en actividades de investigaci&amp;oacute;n y docencia. No se autoriza su reproducci&amp;oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&amp;oacute;n o cita de partes debe indicarse el nombre de la persona autora.&lt;/p&gt;</text>
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&lt;p&gt;(Por favor lea este aviso antes de abrir los documentos u objetos)&lt;/p&gt;&#13;
&lt;p&gt;&lt;strong&gt; La legislaci&amp;oacute;n uruguaya protege el derecho&lt;/strong&gt; de autor sobre toda creaci&amp;oacute;n literaria, cient&amp;iacute;fica o art&amp;iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&amp;oacute;n a lo establecido por el derecho com&amp;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 LEY 18.046 DE 24 DE OCTUBRE DE 2006)&lt;/p&gt;&#13;
&lt;p&gt;&lt;strong&gt;ADVERTENCIA -&lt;/strong&gt; La consulta de este documento queda condicionada a la aceptaci&amp;oacute;n de las siguientes condiciones de uso: Este documento es &amp;uacute;nicamente para usos privados enmarcados en actividades de investigaci&amp;oacute;n y docencia. No se autoriza su reproducci&amp;oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&amp;oacute;n o cita de partes debe indicarse el nombre de la persona autora.&lt;/p&gt;</text>
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                <text>Laboratory-scale silos were prepared to evaluate the efficacy of two different lactic acid bacteria (LAB) on the fermentation quality and mycobiota of corn silage. Their influence on Aspergillus species' variability by using the q-PCR technique was studied. Silage inoculated with Lactobacillus rhamnosus RC007 or L. plantarum RC009 were compared with uninoculated silage. Silos were opened after 1, 7, 45, 90 and 120 days after ensiling. At the end of the ensiling period, silos were left open for 7 days to evaluate aerobic stability. Rapid lactic acid production and decline in pH values were seen in the early stages of fermentation in silage inoculated with L. rhamnosus RC007. After aerobic exposure, a significant decline in lactic acid content was observed in untreated and L. plantarum RC009-inoculated silages. Counts for yeasted and toxigenic fungus remained lower, after aerobic exposure, in L. rhamnosus RC007-inoculated silage, in comparison with L. plantarum RC009 and uninoculated silages. Comparing the influence exerted by both BAL, it was observed that L. rhamnosus RC007 was more efficient at inhibiting the three fungal species tested whose DNA concentrations, determined by q-PCR, oscillated near the initial value (pre-ensiling maize). The ability of L. rhamnosus RC007 to produce lactic acid rapidly and the decline in pH values in the early stages of the fermentation along with the reduction of yeast and mycotoxicogenic fungus after aerobic exposure shows its potential as a bio-control inoculant agent in animal feed.</text>
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                <text>&lt;p&gt;&lt;strong&gt;Informaci&amp;oacute;n sobre Derechos de Autor&lt;/strong&gt;&lt;/p&gt;&#13;
&lt;p&gt;(Por favor lea este aviso antes de abrir los documentos u objetos)&lt;/p&gt;&#13;
&lt;p&gt;&lt;strong&gt; La legislaci&amp;oacute;n uruguaya protege el derecho&lt;/strong&gt; de autor sobre toda creaci&amp;oacute;n literaria, cient&amp;iacute;fica o art&amp;iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&amp;oacute;n a lo establecido por el derecho com&amp;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 LEY 18.046 DE 24 DE OCTUBRE DE 2006)&lt;/p&gt;&#13;
&lt;p&gt;&lt;strong&gt; ADVERTENCIA -&lt;/strong&gt; La consulta de este documento queda condicionada a la aceptaci&amp;oacute;n de las siguientes condiciones de uso: Este documento es &amp;uacute;nicamente para usos privados enmarcados en actividades de investigaci&amp;oacute;n y docencia. No se autoriza su reproducci&amp;oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&amp;oacute;n o cita de partes debe indicarse el nombre de la persona autora.&lt;/p&gt;</text>
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                <text>An unsupplemented peach jam and four peach jam samples prepared by supplementing the former with increasing amounts of Aloysia citriodora aqueous extract were subjected to sensory testing. A trained panel of eight assessors initially identified (reaching consensus) the relevant sensory attributes and then rated the jam samples on an individual basis. The jam samples were later evaluated for overall liking and willingness to purchase by a group of 95 interested consumers, who also provided their individual appraisal of the sensory features of the various samples by responding to an open-ended question. Overall, consumers appeared not to accept the sensory modifications introduced in traditional peach jam by the addition of A. citriodora extract, even though they were expressly acquainted with its health benefits. The degree of acceptance of the extract supplement decreased significantly with increasing amounts of extract in the jam. The groups identified to have the least and the greatest tolerance to the sensory modifications introduced in the supplemented jams differed in gender distribution, with male consumers having a greater tolerance than females.</text>
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                <text>Consumers' increasing demand for fresh, safe and high quality products requires food companies to accurately estimate sensory shelf life and tolerance limits for sensory defects. Sensory shelf-life and acceptance limits for sensory defects have been estimated with consumers' rejection data using survival analysis without considering contextual variables, which could have a major influence on consumers' perception. The aim of the present study was to study how consumers' rejection is affected by different evoked contexts in a laboratory setting. Two studies were carried out to study the influence of evoked contexts on consumers' rejection. In the first study consumers' rejection for consumption at home and purchase at a supermarket was compared using orange juice samples with different storage times. In the second study, consumers' rejection for consumption at home and purchase at a supermarket for brands of different familiarities was compared using dulce de leche with different plastic flavour intensities as samples. Consumers' rejection data were analysed using survival analysis. The use of written scenarios to evoke different contexts affected consumers' rejection of products with different storage times and intensities of a sensory defect. Shelf lives that were estimated based on consumers' rejection to purchase were shorter than those estimated considering consumers' rejection to consume. In the second study, consumers' rejection under the consumption at home evoked context was similar to rejection to repeat purchase of a usual brand. However, a large difference existed between the evoked contexts that involved a usual and a new brand. Consumers were harsher when considering to repeat purchase of a new brand compared to their usual brand. These results suggest that the consideration of evoked contexts could contribute to increase the accuracy of sensory shelf life estimation and acceptance limits of sensory defects, leading to more informed business decisions.</text>
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                <text>&lt;strong&gt;Gagliardi, Andr&amp;eacute;s&lt;/strong&gt;</text>
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                <text>Food Research International v. 76, 2015. -- p. 527-531</text>
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                <text>&lt;p&gt;&lt;strong&gt;Informaci&amp;oacute;n sobre Derechos de Autor&lt;/strong&gt;&lt;br /&gt; &lt;br /&gt; (Por favor lea este aviso antes de abrir los documentos u objetos)&lt;br /&gt; &lt;br /&gt; &lt;strong&gt;La legislaci&amp;oacute;n uruguaya&lt;/strong&gt; protege el derecho de autor sobre toda creaci&amp;oacute;n literaria, cient&amp;iacute;fica o art&amp;iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&amp;oacute;n a lo establecido por el derecho com&amp;uacute;n y las siguientes leyes&lt;br /&gt; &lt;br /&gt; (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 LEY 18.046 DE 24 DE OCTUBRE DE 2006)&lt;br /&gt; &lt;br /&gt; &lt;strong&gt;ADVERTENCIA -&lt;/strong&gt; La consulta de este documento queda condicionada a la aceptaci&amp;oacute;n de las siguientes condiciones de uso: Este documento es &amp;uacute;nicamente para usos privados enmarcados en actividades de investigaci&amp;oacute;n y docencia. No se autoriza su reproducci&amp;oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&amp;oacute;n o cita de partes debe indicarse el nombre de la persona autora.&lt;/p&gt;</text>
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                <text>Abstract&lt;br /&gt;BACKGROUND&lt;br /&gt;&lt;br /&gt;Although pasta is one of the most widely demanded products among gluten-intolerant people, few studies have focused on the sensory analysis and acceptability of these products. Spaghetti was made from Andean corn (Zea mays var. amylacea), capia and cully varieties from northern Argentina, and the flash profile technique was applied by semi-trained assessors to compare the sensory profile of this type of spaghetti with those made with rice and wheat flours. Acceptability of capia corn spaghetti was studied in celiac and non-celiac consumer groups using a 9-point hedonic scale and check-all-that-apply (CATA) questions.&lt;br /&gt;RESULTS&lt;br /&gt;&lt;br /&gt;Two Andean corn spaghetti samples were described by assessors as rough, odd-smelling and odd-tasting. These terms were also used by non-celiac consumers to describe the capia corn spaghetti sample, which explained its low acceptability scores. However, celiac consumers assigned high acceptability scores to the same sample and described it as tasty, smooth, tender, novel, having a pleasant flavor and good quality, and as a product that can be consumed every day and by the whole family.&lt;br /&gt;CONCLUSIONS&lt;br /&gt;&lt;br /&gt;The results of this study suggest that Andean corn flours are a suitable and acceptable product for celiac consumers and can be used in the production of spaghetti for celiac consumers but should be reformulated for non-celiac consumers. &amp;copy; 2014 Society of Chemical Industry&lt;br /&gt;&lt;br /&gt;</text>
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                <text>The development of a solid-phase biocatalyst based on the reversible covalent immobilization of laccase onto thiol-reactive supports (thiolsulfinate-agarose [TSI-agarose]) was performed. To achieve this goal, laccase-producing strains isolated from Eucalyptus globulus were screened and white rot fungus Trametes villosa was selected as the best strain for enzyme production. Reduction of disulfide bonds and introduction of &amp;ldquo;de novo&amp;rdquo; thiol groups in partially purified laccase were assessed to perform its reversible covalent immobilization onto thiol-reactive supports (TSI-agarose). Only the thiolation process dramatically improved the immobilization yield, from 0% for the native and reduced enzyme to 60% for the thiolated enzyme. Mild conditions for the immobilization process (pH 7.5 and 4&amp;deg;C) allowed the achievement of nearly 100% of coupling efficiency when low loads were applied. The kinetic parameters, pH, and thermal stabilities for the immobilized biocatalyst were similar to those for the native enzyme. After the first use and three consecutives reuses, the insoluble derivative kept more than 80% of its initial capacity for decolorizing Remazol Brilliant Blue R, showing its suitability for color removal from textile industrial effluents. The possibility of reusing the support was demonstrated by the reversibility of enzyme-support binding.</text>
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                <text>&lt;strong&gt;Gioia, Larissa&lt;/strong&gt;</text>
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                <text>Biotechnology and Applied Biochemistry V. 62, no. 4, 2015. -- p. 512-513.</text>
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                <text>This paper describes the application of LC/Q-Orbitrap MS for the analysis of pesticide residues in fruit and vegetable commodities. LC/Q-Orbitrap MS working in full scan simultaneously with a single MS/MS scan was used to analyse 139 pesticide residues in QuEChERS extracts of tomato, pepper, orange and green tea. Full scan data were obtained at a resolution of 70,000 whereas MS/MS data were obtained at a resolution of 17,500. Quantitation and detection was carried out using full scan data while MS/MS data were used only for identification. MS/MS scans did not have a negative influence on quantitation under the applied conditions. Some peak area reproducibility problems were the consequence of the low sensitivity for some compounds (aldicarb, chlorpyriphos methyl, fenitrothion and fipronil) under the applied conditions. The relation between the operational parameters (viz. automatic gain control (AGC) target, maximum injection time (IT), underfill ratio, isolation window and apex trigger) and the number of automatically identified compounds was investigated. Mass error and minimal intensity of selected fragment ions were also studied. Various working modes were compared, such as full scan with single MS/MS scan and full scan with multiple MS/MS scans. In both cases, the number of automatically reported pesticides was the same. However full scan with single MS/MS scan ensured more points per peak in full scan mode and better peak area reproducibility. The evaluation of the identification and quantitation capabilities of the instrument was performed through the analysis of 100 real samples. The samples were also analysed by LC&amp;ndash;QqQ MS/MS and the results of both analytical systems were compared. The comparison revealed that the two instruments were consistent with each other. They found the same pesticides and neither false positive nor false negatives were reported. Nevertheless the Q-Orbitrap MS allowed one to work in high resolution mass spectrometry, increasing the selectivity and, in full scan mode, permitting the retrospective analysis of the data feature that cannot be achieved with QqQ.</text>
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                <text>Analytical and Bioanalytical Chemistry v. 407, 2015. -- p. 6317-6326</text>
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                <text>A dynamic development of methodologies of analytical flow injection measurements during four decades since their invention has reinforced the solid position of flow analysis in the arsenal of techniques and instrumentation of contemporary chemical analysis. With the number of published scientific papers exceeding 20 000, and advanced instrumentation available for environmental, food, and pharmaceutical analysis, flow analysis is well established as an extremely vital field of modern flow chemistry, which is developed simultaneously with methods of chemical synthesis carried out under flow conditions. This review work is based on almost 300 original papers published mostly in the last decade, with special emphasis put on presenting novel achievements from the most recent 2&amp;ndash;3 years in order to indicate current development trends of this methodology. Besides the evolution of the design of whole measuring systems, and including especially new applications of various detections methods, several aspects of implications of progress in nanotechnology, and miniaturization of measuring systems for application in different field of modern chemical analysis are also discussed.</text>
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                <text>&lt;strong&gt;Gonz&amp;aacute;lez, Pablo&lt;/strong&gt;</text>
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                <text>Talanta v. 143, 2015. -- p. 419-430</text>
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                <text>ACEITES DE SEMILLAS</text>
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                <text>The profiles of tocopherols and tocotrienols (vitamin E) in the seed oils recovered from apple (Malus domestica Borkh.), canary melon (Cucumis melo L.), gooseberry (Ribes uva-crispa L.), grape (Vitis vinifera L.), Japanese quince (Chaenomeles japonica), pomegranate (Punica granatum L.), red currant (Ribes rubrum L.), sea buckthorn (Hippophae rhamnoides L.), and watermelon (Citrullus lanatus) by-products of the fruit industry were studied. The highest concentration of tocochromanols was found in pomegranate seed oil (398.73&amp;thinsp;mg/100&amp;thinsp;g) and the lowest in gooseberry seed oil (69.13&amp;thinsp;mg/100&amp;thinsp;g). The &amp;gamma; and &amp;alpha; homologues were the predominant forms of tocopherol and tocotrienol in all fruit seed oils studied. The pomegranate, canary melon, watermelon, gooseberry and red currants seed oils contained mainly &amp;gamma;-tocopherol (382.69, 63.08, 111.01, 60.35, and 156.39&amp;thinsp;mg/100&amp;thinsp;g, respectively). In the apple, sea buckthorn and Japanese quince seed oils, &amp;alpha;-tocopherol was the predominant tocochromanol (58.77, 121.79, and 198.94&amp;thinsp;mg/100&amp;thinsp;g, respectively). High concentrations of tocotrienol homologes (&amp;gamma; and &amp;alpha;) (49.49 and 34.53&amp;thinsp;mg/100&amp;thinsp;g, respectively) were found only in grape seed oil. A significant correlation (r&amp;thinsp;=&amp;thinsp;0.994, p&amp;thinsp;&amp;lt;&amp;thinsp;0.00001) between the total content of tocochromanols in the seed oils and scavenging of the free radical DPPH was found</text>
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                <text>&lt;strong&gt;G&amp;oacute;rnas , P.&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Soliven, Arianne&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Seglina, D.&lt;/strong&gt;</text>
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                <text>European Journal of Lipid Science and Technology v. 117, no. 6, 2015. -- p. 773-777</text>
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                <text>Wiley Online Library</text>
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                <text>&lt;p&gt;&lt;strong&gt;Informaci&amp;oacute;n sobre Derechos de Autor&lt;/strong&gt;&lt;br /&gt; &lt;br /&gt; (Por favor lea este aviso antes de abrir los documentos u objetos)&lt;br /&gt; &lt;br /&gt; &lt;strong&gt;La legislaci&amp;oacute;n uruguaya&lt;/strong&gt; protege el derecho de autor sobre toda creaci&amp;oacute;n literaria, cient&amp;iacute;fica o art&amp;iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&amp;oacute;n a lo establecido por el derecho com&amp;uacute;n y las siguientes leyes&lt;br /&gt; &lt;br /&gt; (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 LEY 18.046 DE 24 DE OCTUBRE DE 2006)&lt;br /&gt; &lt;br /&gt; &lt;strong&gt;ADVERTENCIA -&lt;/strong&gt; La consulta de este documento queda condicionada a la aceptaci&amp;oacute;n de las siguientes condiciones de uso: Este documento es &amp;uacute;nicamente para usos privados enmarcados en actividades de investigaci&amp;oacute;n y docencia. No se autoriza su reproducci&amp;oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&amp;oacute;n o cita de partes debe indicarse el nombre de la persona autora.&lt;/p&gt;</text>
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                <text>DOI: 10.1002/ejlt.201400566</text>
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        <name>Aceites de semillas</name>
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        <name>Frutas</name>
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                  <text>Bibliografía Nacional Química</text>
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              <description>An account of the resource</description>
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                  <text>Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.</text>
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                  <text>Departamento de Documentación y Biblioteca</text>
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                <text>&lt;strong&gt;Echinococcus granulosus antigen B : A Hydrophobic Ligand Binding Protein at the host&amp;ndash;parasite interface&lt;/strong&gt;</text>
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                <text>PROTEINAS</text>
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                <text>PARASITOLOGIA</text>
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              <elementText elementTextId="349692">
                <text>LIGANDO HIDROFOBICO</text>
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              <elementText elementTextId="349693">
                <text>BIBLIOGRAFIA NACIONAL QUIMICA</text>
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              <elementText elementTextId="349694">
                <text>2015</text>
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          <element elementId="87">
            <name>Abstract</name>
            <description>A summary of the resource.</description>
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              <elementText elementTextId="349695">
                <text>Lipids are mainly solubilized by various families of lipid binding proteins which participate in their transport between tissues as well as cell compartments. Among these families, Hydrophobic Ligand Binding Proteins (HLBPs) deserve special consideration since they comprise intracellular and extracellular members, are able to bind a variety of fatty acids, retinoids and some sterols, and are present exclusively in cestodes. Since these parasites have lost catabolic and biosynthetic pathways for fatty acids and cholesterol, HLBPs are likely relevant for lipid uptake and transportation between parasite and host cells. Echinococcus granulosus antigen B (EgAgB) is a lipoprotein belonging to the HLBP family, which is very abundant in the larval stage of this parasite. Herein, we review the literature on EgAgB composition, structural organization and biological properties, and propose an integrated scenario in which this parasite HLBP contributes to adaptation to mammalian hosts by meeting both metabolic and immunomodulatory parasite demands</text>
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            <name>Creator</name>
            <description>An entity primarily responsible for making the resource</description>
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              <elementText elementTextId="349696">
                <text>&lt;strong&gt;Silva Alvarez, Valeria&lt;/strong&gt;</text>
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              <elementText elementTextId="349697">
                <text>&lt;strong&gt;Folle, Ana Maite&lt;/strong&gt;</text>
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              <elementText elementTextId="349698">
                <text>&lt;strong&gt;Ramos, Anal&amp;iacute;a&lt;/strong&gt;</text>
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              <elementText elementTextId="349699">
                <text>&lt;strong&gt;Zamarre&amp;ntilde;o, Fernando&lt;/strong&gt;</text>
              </elementText>
              <elementText elementTextId="349700">
                <text>&lt;strong&gt;Costabel, Marcelo D.&lt;/strong&gt;</text>
              </elementText>
              <elementText elementTextId="349701">
                <text>&lt;strong&gt;Garc&amp;iacute;a Zepeda, Eduardo&lt;/strong&gt;</text>
              </elementText>
              <elementText elementTextId="349702">
                <text>&lt;a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=8b2cacb0aafc512133624fa7b9bf174c" target="_blank"&gt;&lt;strong&gt;Salinas, Gustavo&lt;/strong&gt;&lt;/a&gt;</text>
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                <text>&lt;strong&gt;C&amp;oacute;rsico, Betina&lt;/strong&gt;</text>
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              <elementText elementTextId="349704">
                <text>&lt;strong&gt;Ferreira, Ana Mar&amp;iacute;a&lt;/strong&gt;</text>
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            <name>Source</name>
            <description>A related resource from which the described resource is derived</description>
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              <elementText elementTextId="349705">
                <text>Prostaglandins Leukotrienes and Essential Fatty Acids v. 93, 2015. -- p. 17-23</text>
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            <name>Publisher</name>
            <description>An entity responsible for making the resource available</description>
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              <elementText elementTextId="349706">
                <text>Elsevier</text>
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            <name>Date</name>
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              <elementText elementTextId="349707">
                <text>2015</text>
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          <element elementId="47">
            <name>Rights</name>
            <description>Information about rights held in and over the resource</description>
            <elementTextContainer>
              <elementText elementTextId="349708">
                <text>&lt;p&gt;&lt;strong&gt;Informaci&amp;oacute;n sobre Derechos de Autor&lt;/strong&gt;&lt;br /&gt; &lt;br /&gt; (Por favor lea este aviso antes de abrir los documentos u objetos)&lt;br /&gt; &lt;br /&gt; &lt;strong&gt;La legislaci&amp;oacute;n uruguaya&lt;/strong&gt; protege el derecho de autor sobre toda creaci&amp;oacute;n literaria, cient&amp;iacute;fica o art&amp;iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&amp;oacute;n a lo establecido por el derecho com&amp;uacute;n y las siguientes leyes&lt;br /&gt; &lt;br /&gt; (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 LEY 18.046 DE 24 DE OCTUBRE DE 2006)&lt;br /&gt; &lt;br /&gt; &lt;strong&gt;ADVERTENCIA -&lt;/strong&gt; La consulta de este documento queda condicionada a la aceptaci&amp;oacute;n de las siguientes condiciones de uso: Este documento es &amp;uacute;nicamente para usos privados enmarcados en actividades de investigaci&amp;oacute;n y docencia. No se autoriza su reproducci&amp;oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&amp;oacute;n o cita de partes debe indicarse el nombre de la persona autora.&lt;/p&gt;</text>
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            <name>Format</name>
            <description>The file format, physical medium, or dimensions of the resource</description>
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              <elementText elementTextId="349709">
                <text>PDF</text>
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                <text>Ingl&amp;eacute;s</text>
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                <text>doi:10.1016/j.plefa.2014.09.008</text>
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        <name>Ligando hidrofóbico</name>
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                <text>Detailed composition of phenolic compounds in the stems, seeds and flesh (including peel and core) recovered from crab apple pomace (seven single-varieties) was studied. The flesh constituted of 95.8&amp;ndash;98.6%, whereas, the seeds and stems accounted for the remaining 1.0&amp;ndash;3.7% and 0.4&amp;ndash;0.7%, respectively, of the total apple pomace expressed in dry weight basis (dwb). The highest content of polyphenols was detected in seeds and stems 3592.6&amp;ndash;23606.8 and 6747.2&amp;ndash;59335.4 mg/kg dwb, respectively. In the flesh, the concentration of polyphenols was between 1654.8&amp;ndash;5314.1 mg/kg dwb. Chlorogenic acid (405.3&amp;ndash;2298.8 mg/kg dwb) was the main polyphenol detected in the flesh. For the seeds and stems &amp;ndash; phloridzin was the main identyfied phenolic compound (2899.0&amp;ndash;19600.3 and 3017.7&amp;ndash;40488.3 mg/kg dwb, respectively). A dihydrochalcone &amp;ndash; phloretin dihexoside was detected only in the seeds, and 3-hydroxyphloridzin was mainly identified in the stems, hence, these two dihydrochalcones may play an important role as quality markers of the apple pomace.</text>
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                <text>&lt;strong&gt;G&amp;oacute;rnaś, P.&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Mi&amp;scaron;ina, Inga&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Ol&amp;scaron;teine, A.&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Krasnova, I.&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Pugajeva, I.&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Lacis, G.&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Siger, A.&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Michalak, M.&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Soliven, Arianne&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Seglina, D.&lt;/strong&gt;</text>
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                <text>Industrial Crops and Products v. 74, 2015. -- p. 607-612</text>
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                <text>Elsevier</text>
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                <text>2015</text>
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                <text>&lt;p&gt;&lt;strong&gt;Informaci&amp;oacute;n sobre Derechos de Autor&lt;/strong&gt;&lt;/p&gt;&#13;
&lt;p&gt;(Por favor lea este aviso antes de abrir los documentos u objetos)&lt;/p&gt;&#13;
&lt;p&gt;&lt;strong&gt; La legislaci&amp;oacute;n uruguaya protege el derecho&lt;/strong&gt; de autor sobre toda creaci&amp;oacute;n literaria, cient&amp;iacute;fica o art&amp;iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&amp;oacute;n a lo establecido por el derecho com&amp;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 LEY 18.046 DE 24 DE OCTUBRE DE 2006)&lt;/p&gt;&#13;
&lt;p&gt;&lt;strong&gt; ADVERTENCIA -&lt;/strong&gt; La consulta de este documento queda condicionada a la aceptaci&amp;oacute;n de las siguientes condiciones de uso: Este documento es &amp;uacute;nicamente para usos privados enmarcados en actividades de investigaci&amp;oacute;n y docencia. No se autoriza su reproducci&amp;oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&amp;oacute;n o cita de partes debe indicarse el nombre de la persona autora.&lt;/p&gt;</text>
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                <text>DOI: 10.1016/j.indcrop.2015.05.030</text>
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                  <text>Bibliografía Nacional Química</text>
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                  <text>Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.</text>
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                  <text>Departamento de Documentación y Biblioteca</text>
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                <text>&lt;strong&gt;Seed oils recovered from industrial fruit by-products are a rich source of tocopherols and tocotrienols : Rapid separation of &amp;alpha;/&amp;beta;/&amp;gamma;/&amp;delta; homologues by RP-HPLC/FLD&lt;/strong&gt;</text>
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                <text>FRUTAS</text>
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                <text>ACEITES DE SEMILLAS</text>
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                <text>TOCOFEROLES</text>
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                <text>BIBLIOGRAFIA NACIONAL QUIMICA</text>
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                <text>2015</text>
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            <description>A summary of the resource.</description>
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                <text>The profiles of tocopherols and tocotrienols (vitamin E) in the seed oils recovered from apple (Malus domestica Borkh.), canary melon (Cucumis melo L.), gooseberry (Ribes uva-crispa L.), grape (Vitis vinifera L.), Japanese quince (Chaenomeles japonica), pomegranate (Punica granatum L.), red currant (Ribes rubrum L.), sea buckthorn (Hippophae rhamnoides L.), and watermelon (Citrullus lanatus) by-products of the fruit industry were studied. The highest concentration of tocochromanols was found in pomegranate seed oil (398.73&amp;thinsp;mg/100&amp;thinsp;g) and the lowest in gooseberry seed oil (69.13&amp;thinsp;mg/100&amp;thinsp;g). The &amp;gamma; and &amp;alpha; homologues were the predominant forms of tocopherol and tocotrienol in all fruit seed oils studied. The pomegranate, canary melon, watermelon, gooseberry and red currants seed oils contained mainly &amp;gamma;-tocopherol (382.69, 63.08, 111.01, 60.35, and 156.39&amp;thinsp;mg/100&amp;thinsp;g, respectively). In the apple, sea buckthorn and Japanese quince seed oils, &amp;alpha;-tocopherol was the predominant tocochromanol (58.77, 121.79, and 198.94&amp;thinsp;mg/100&amp;thinsp;g, respectively). High concentrations of tocotrienol homologes (&amp;gamma; and &amp;alpha;) (49.49 and 34.53&amp;thinsp;mg/100&amp;thinsp;g, respectively) were found only in grape seed oil. A significant correlation (r&amp;thinsp;=&amp;thinsp;0.994, p&amp;thinsp;&amp;lt;&amp;thinsp;0.00001) between the total content of tocochromanols in the seed oils and scavenging of the free radical DPPH was found.</text>
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            <name>Creator</name>
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                <text>&lt;strong&gt;G&amp;oacute;rnas , P.&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Soliven, Arianne&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Seglina, D.&lt;/strong&gt;</text>
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            <description>A related resource from which the described resource is derived</description>
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                <text>European Journal of Lipid Science and Technology v. 117, no. 6, 2015. -- p. 773-777</text>
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                <text>Willey</text>
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            <description>Information about rights held in and over the resource</description>
            <elementTextContainer>
              <elementText elementTextId="348620">
                <text>&lt;p&gt;&lt;strong&gt;Informaci&amp;oacute;n sobre Derechos de Autor&lt;/strong&gt;&lt;/p&gt;&#13;
&lt;p&gt;(Por favor lea este aviso antes de abrir los documentos u objetos)&lt;/p&gt;&#13;
&lt;p&gt;&lt;strong&gt; La legislaci&amp;oacute;n uruguaya protege el derecho&lt;/strong&gt; de autor sobre toda creaci&amp;oacute;n literaria, cient&amp;iacute;fica o art&amp;iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&amp;oacute;n a lo establecido por el derecho com&amp;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 LEY 18.046 DE 24 DE OCTUBRE DE 2006)&lt;/p&gt;&#13;
&lt;p&gt;&lt;strong&gt; ADVERTENCIA -&lt;/strong&gt; La consulta de este documento queda condicionada a la aceptaci&amp;oacute;n de las siguientes condiciones de uso: Este documento es &amp;uacute;nicamente para usos privados enmarcados en actividades de investigaci&amp;oacute;n y docencia. No se autoriza su reproducci&amp;oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&amp;oacute;n o cita de partes debe indicarse el nombre de la persona autora.&lt;/p&gt;</text>
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                <text>DOI: 10.1002/ejlt.201400566</text>
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