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                <text>&lt;strong&gt;Use of an open-ended question to identify drivers of liking of milk desserts. Comparison with preference mapping techniques&lt;/strong&gt;</text>
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                <text>In the present study the use of an open-ended question to identify drivers of liking of milk desserts was evaluated. Eight samples of vanilla milk desserts were presented to 80 consumers, who were asked to score their overall liking using a 9-point hedonic scale and to provide up to four words to describe each of the samples. Also, the samples were evaluated by a panel of trained assessors. Consumers&amp;rsquo; descriptions of the samples were mainly related to hedonic and sensory characteristics of the milk desserts. The elicited terms provided information about which are the attributes that drive consumers&amp;rsquo; preferences using their own language. Multiple factor analysis was used to obtain a synthetic map of the samples based on consumers&amp;rsquo; descriptions, sensory data and overall liking scores. This methodology could be an interesting technique to select the most relevant attributes for consumers and to study the relationship between sensory data and consumers descriptions.</text>
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                <text>Food Quality and Preference v.21, no. 3, 2010. -- p. 286-294</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&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;/p&gt;&#13;
&lt;p&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;/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.foodqual.2009.05.006</text>
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                <text>Revista Latinoamericana de Qu&amp;iacute;mica v. 35, no. 3, 2007. -- p. 74- 82</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>Pd nanoparticles anchored on Nb-doped TiO2 with functionalized carbon support (denoted as Pd/Nb&amp;ndash;TiO2&amp;ndash;C) is synthesized through a controllable hydrolysis and impregnation method. The as-synthesized catalyst is characterized by X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), and transmission electron microscopy (TEM). Pd nanoparticles exhibit a uniform distribution with an average particle size of 3 nm. The electrochemical performance is tested by cyclic voltammetry (CV) and chronoamperometry (CA). Compared with Pd supported by functionalized carbon (Pd/C), Pd/Nb&amp;ndash;TiO2&amp;ndash;C demonstrates 15.7% higher metallic Pd content, 23% higher electrochemical active surface area, 75% higher current density in ethanol electro-oxidation, 5% higher durability, and better tolerance of carbonaceous species. The performance enhancement is attributed to the increased conductivity from Nb-doping and the synergistic effect between Pd and TiO2.</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)&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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&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>Emotional responses to food and beverages has been established as a significant research topic within sensory and consumer science. The current research contributes to this activity by building new insights regarding consumers&amp;rsquo; spontaneous expressions of food-related emotional experiences. This was done by analysing 12,260 tweets about breakfast, lunch, snack and dinner eating situations, previously retrieved by Vidal et al. (2015). A descriptive approach was adopted, wherein focus was direct to capturing frequency and diversity of emoticon and emoji use. It was found that consumers express a wide range of positive and negative emotions and that emoticon and emoji use is tailored to the content of the tweets. Emoji were used more frequently than emoticons to express emotions. While it was rare for tweets to include more than one emoticon or emoji, their use was almost exclusively in addition to other content of the tweet. Our results suggest that emoji and emoticon seem to be an easy and intuitive way to express emotions in a food context. This could represent an opportunity for development of non-verbal subjective methods to measure food-related emotions.</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>Three independent studies were conducted in Chile, Spain and Uruguay to assess the effects of the addition of enzymes on the shelf life of brown pan bread. Four batches of brown bread were prepared in each country: a control batch with no added enzymes, a second batch with amylase, a third batch with xylanase and a fourth batch with a 1:1 mixture of amylase and xylanase. Three sensory texture parameters were evaluated (softness, size of the soft area and cohesiveness) and a consumer study was conducted to determine the acceptability of the samples. In each country, the doses of each enzyme and enzyme mixtures (1:1) added to doughs have to be adapted to obtain good dough handling characteristics and minimise adhesiveness and stickiness of the corresponding flour in the traditional formulation. In all three countries the addition of the enzyme mixture gave the best results, achieving a longer shelf life, while the addition of xylanase accelerated bread staling.</text>
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&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;&lt;strong&gt;Información sobre Derechos de Autor&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;(Por favor lea este aviso antes de abrir los documentos u objetos)&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;La legislación uruguaya protege el derecho&lt;/strong&gt; de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común 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;
&lt;p&gt;&lt;strong&gt;ADVERTENCIA -&lt;/strong&gt; La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.&lt;/p&gt;
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                <text>Grape stalk is an organic waste produced in great amounts in the industrialization processes of grape. Thiswork presents the results of studies carried out to use thiswaste as rawmaterial to prepare activated carbon through the physical and chemical route. The physicochemical characterization of this material suggests the presence of unusually high levels of ashes. Metal content was determined and high levels of potassium, sodium, iron, calcium and magnesium in carbonized and raw grape stalk were exhibited. This characteristic made difficult physical activation at high temperatures. A leaching step was included before the activation with steam, and adsorbents with surface areas between 700 and 900m2/g were obtained. Physical activation was also performed at lower temperatures using carbonized grape stalk without leaching, leading to the development of some grade of porosity, with an area of 412m2/g. These resultswould indicate the catalytic effect of the minerals present in this rawmaterial. Chemical activation using phosphoric acid as activating agent seemed to be a very efficient method as final products with BET areas between 1000 and 1500m2/g were obtained.</text>
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                <text> Journal of Hazardous Materials v. 172, no. 1, 2009. -- p. 13-19</text>
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&lt;p&gt;(Por favor lea este aviso antes de abrir los documentos u objetos)&lt;/p&gt;&#13;
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                <text>&lt;strong&gt;Use of L4 larvae of Nippostrongylus brasiliensis for the in vivo screening of anthelmintic drugs&lt;/strong&gt;</text>
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                <text>Five groups of Wistar rats were subcutaneously infected with 5000 L3 stage larvae of Nippostronzgylils brasilietisis. Four groups were dosed orally with 5, 10, 15, and 20 mg/kg body weight of albendazole at 5 h postinfection, and one group served as an untreated control. The animals were euthanized and the intestines were dissected out 72 h postinfection and were incubated on a Baermann's apparatus to recover L4 stage larvae. No larvae were recovered from the 20 mg/kg albendazole-treated group, and means of 15, 33, and 175 L4 larvae were recovered from the 15, 10, and 5 mg/kg albendazole-treated groups, respectively. Levamisole and fenbendazole were also tested using the same procedure. Means of 100 and 1887 L4 larvae were obtained from the 50 and 10 mg/kg of levamisole-treated groups respectively; while, 191 and 583 L4 larvae were recovered from rats treated with 50 and 10 mg/kg of fenbendazole, respectively. These results indicate that the L4 stage of N. brasiliensis could be useful for in vivo screening of new nematocide drugs.</text>
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                <text>Canadian Journal of Veterinary Research = Revue canadiennede recherche v&amp;eacute;t&amp;eacute;rinaire&amp;nbsp; v. 64, no. 3, 2000. -- p. 160-163</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>ISSN: 0830-9000.</text>
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                <text>&lt;strong&gt;Use of nutritional warning labels at the point of purchase: an exploratory study using self-reported measures and eye-tracking&lt;/strong&gt;</text>
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                <text>ETIQUETADO NUTRICIONAL</text>
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                <text>POLITICAS PUBLICAS</text>
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                <text>Nutritional warning labels are gaining relevance in the region of the Americas as a policy tool to reduce in formation asymmetry and encourage healthier food choices. However, empirical evidence about consumer ex periences with warning labels after implementation is still scarce. In this context, the aim of the present work was to explore the use of nutritional warning labels after policy implementation in Uruguay, using a combination of eye-tracking and self-reported data. The study was conducted in three supermarkets, in two regional capitals, 19 months after the entry into force of the policy. A total of 224 participants were intercepted while entering the facilities of the supermarket and asked to wear a mobile eye-tracker while making their food purchases. Then, they were asked a series of questions about their awareness and use of warning labels. Although participants reported high awareness and understanding of the labels, active search and use at the point of purchase was low. Only 6% of the consumers declared having actively searched for the warning labels and 7% fixated their gaze on the labels. The majority of the participants (72%) who declared having seen the warnings on a product, pur chased it anyway. However, 56% declared having changed their food choice decisions as a consequence of the implementation of the policy. Participants&amp;rsquo; accounts about reasons for (not) taking into account the warning labels provide relevant insights for the development of strategies to encourage citizens to increase policy effectiveness and encourage healthier food choices.</text>
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                <text>&lt;strong&gt;Mach&amp;iacute;n, Leandro&lt;/strong&gt;</text>
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                <text>&lt;a href="https://export.cvuy.uy/cv/?1d1634f06483fefa7e198e5fc218a4e8529e9ed3339d10137b503d01243da35a8648d3f2ae41594fbc6936e7698ce46fc461e4f0095ea4718c46be55b35410df" target="_blank"&gt;&lt;strong&gt;Alcaire, Florencia&lt;/strong&gt;&lt;/a&gt;</text>
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                <text>Appetite, v.188, 2023. -- e106634</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;&amp;nbsp;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>Manganese catalysts supported by impregnation onto honeycomb monoliths extruded from commercial clay, previously coated with aluminium-pillared clay, were prepared and tested in the total combustion of propane and acetone. Samples characterization included chemical analysis, nitrogen physisorption, electron microscopies (SEM-EDS, HAADF and EELS), XRD, TPR and O2-TPD experiments. The active phase (around 5 wt%), consisting of MnO2 particles as majority phase, with homogeneous size and shape, that tends to concentrate in some regions of the surface of the clay support, exhibited high efficiency to oxidize the two model VOCs investigated and stability in severe reaction conditions. Light-off temperatures as low as 225 and 330 &amp;deg;C were found for the oxidation of acetone and propane respectively. The better performance observed in comparison to the monoliths without pillared clay was attributed to the higher active phase loading. Differences found as function of the VOC's nature and concentration were related to the different oxidation mechanisms proposed in literature, either just Mars-van Krevelen or this with also Eley-Rideal contribution, for acetone and propane respectively. These results combined with the intrinsic advantages of the honeycomb monolithic design open up new possibilities for using pillared clays as catalytic support in VOCs oxidation under more affordable conditions.</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&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;/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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                <text>&lt;p align="LEFT"&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&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;/p&gt;&#13;
&lt;p&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;/p&gt;&#13;
&lt;p style="margin-bottom: 0cm;"&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>Debido a lo dificultosa de la determinaci&amp;oacute;n de compuestos polares (PC) por el m&amp;eacute;todo IUPAC 2.507 se comercializan dispositivos sencillos y de bajo costo como el Viscofrit, para determinaciones in situ en los locales elaboradores de alimentos fritos. Este dispositivo est&amp;aacute; calibrado para aceites y no para grasas, como la grasa vacuna, ya que el uso de estos materiales con alto punto de fusi&amp;oacute;n es de uso poco frecuente a nivel mundial. Se observ&amp;oacute; una gran dispersi&amp;oacute;n en las medidas realizadas con el Viscofrit a 48 &amp;deg;C sobre la grasa vacuna termoxidada. El m&amp;aacute;ximo de tiempo de vaciado se alcanz&amp;oacute; a unas 6 horas de termoxidaci&amp;oacute;n, tiempo al que la grasa a&amp;uacute;n no alcanza el nivel de PC m&amp;aacute;ximo admitido. En este ensayo se observ&amp;oacute; una gran dispersi&amp;oacute;n en los datos y un alto porcentaje de &amp;ldquo;valores falsos&amp;rdquo;, lo que pudo deberse a la presencia de s&amp;oacute;lidos grasos a la temperatura de medida que afectan el tiempo de vaciado. Con el fin de utilizar el Viscofrit para grasas, como la grasa vacuna, se sugiere realizar una calibraci&amp;oacute;n a una temperatura fuera del rango establecido por el fabricante que asegure la ausencia de s&amp;oacute;lidos grasos, en este caso 60 &amp;deg;C. En estas condiciones se obtuvo un tiempo m&amp;aacute;ximo de vaciado para la grasa vacuna de 37 segundos.</text>
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                <text>&lt;strong&gt;de Oliveira, L.&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Pinchak, Yenny&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Grompone, Mar&amp;iacute;a Antonia&lt;/strong&gt;</text>
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                <text>Grasas y Aceites v.69, no. 4, 2018. --p-1-5.--e280</text>
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                <text>Consejo Superior de Investigaciones Cient&amp;iacute;ficas, CSIC: Instituto de la Grasa</text>
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              <elementText elementTextId="535376">
                <text>Informaci&amp;oacute;n sobre Derechos de Autor (Por favor lea este aviso antes de abrir los documentos u objetos) La legislaci&amp;oacute;n uruguaya 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 (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&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.</text>
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                <text>DOI:10.3989/gya.0106181</text>
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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;Usefulness Of Salivary Drug Monitoring For Detecting Efflux Transporter Overexpression&lt;/strong&gt;</text>
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                <text>MONITOREO DE DROGAS</text>
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                <text>Background: Bioavailability (F) and clearance (CL) are two pharmacokinetic parameters difficult to differentiate from simple plasma measurement when a drug is administered orally. Venous (V) / artery (A) concentration ratio of a drug could be a reliable index of its CL if measurements of plasma concentration were performed during a period of time where the absorption process was not longer operative, then during a pure elimination phase. Objective: A novel subrogate using two protocolized saliva samples sequentially collected (first, S1, and second, S2) was designed in order to replace V and A free plasma drug concentrations, respectively. Two drugs, phenytoin (PHT) and carbamazepine (CBZ), which are well-known for their inducer properties and their dose-dependent clearance variations, were studied taking into account the sex of individuals. Setting and patients: A multicentre two-phase collaborative study was done. The first phase was performed with healthy volunteers in order to determine salivary pharmacokinetic parameters after single dose administration. Twelve volunteers (6 male and 6 female) received 400 mg of CBZ (2 tablets x 200 mg, immediate release product). Twenty four volunteers (10 male and 14 female) received 100 mg of PHT. The second phase was carried out with epileptic patients under CBZ (11 male 15 female) or PHT (11 male and 11 female) monotherapy, in order to study dose-related and sex-related pharmacokinetic differences. Main outcome measures: In the single dose trials, peaks (Tmax, Cmax) were computed directly from the data. Areas under concentration-time curves (AUC&amp;infin;), AUC&amp;infin;xW (area corrected by weight) and half-lives (t1/2) were calculated. In the case of CBZ, AUCCBZ-10,11-epoxide/AUCCBZ metabolic ratios were also calculated. After multiple dose administration, S1 and S2 trough morning drug concentrations were measured. Results: Cmax and AUC differed significantly between sexes for the two drugs after single dose administration. Nevertheless, the apparent clearance (CL/F) per unit of body weight did not differ (CBZ) or slightly differed (PHT) between sexes. Higher metabolic ratio for CBZ in women would lead to lower F and therefore lower CL in this gender. In the case of PHT, women would have either lower F or higher CL than men. After multiple dose administration, S1/S2 saliva drug concentration ratio correlated positively with S2 for CBZ, showing that CBZ clearance increases with daily dose. Gender differences were also observed for CBZ-10,11-epoxide concentration, being bioavailability the main parameter responsible for this difference. S1/S2 saliva PHT concentration ratio correlated negatively with S2, showing that PHT clearance diminishes with dose as it has been previously reported. Since a significant difference was found for S1/S2 ratio between male and females, CL is the pharmacokinetic parameter influenced by gender in PHT disposition. Conclusion: S1/S2 saliva drug concentration ratio was sensitive enough for detecting systemic clearance changes. Both CBZ and PHT would modify their bioavailability and clearance by inducing efflux transporter throughout chronic treatments, from the first dose to multiple dose administration.</text>
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                <text>&lt;a title="Curr&amp;iacute;culum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=caabbc98478c9c9fb71e4b0eb4e4ccd5" target="_blank"&gt;&lt;strong&gt;Fagiolino, Pietro&lt;/strong&gt;&lt;/a&gt;</text>
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                <text>&lt;strong&gt;V&amp;aacute;zquez, Marta&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Maldonado, C.&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Ruiz, M. E.&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Volont&amp;eacute;, M. G.&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Orozco-Suarez, S.&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Lazarowski, A.&lt;/strong&gt;</text>
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                <text>Current Pharmaceutical Design 2013. Disponible Online</text>
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                <text>Bentham Science Publishers</text>
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                <text>&lt;p&gt;&amp;nbsp;&lt;/p&gt;&#13;
&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&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;/p&gt;&#13;
&lt;p&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;/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;&#13;
&lt;p&gt;&amp;nbsp;&lt;/p&gt;</text>
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                <text>ISSN (Print): 1381-6128</text>
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                <text>The Raig&amp;oacute;n aquifer is an important groundwater system in southern Uruguay. The increasing use of groundwater resources in the last decades has provoked changes in the concentration of many elements which are strongly related to anthropogenic pollution sources. Concentration levels are useful to detect changes in reservoir status but it is also necessary to analyze their chemical significance in order to make an accurate assessment of the sources of contamination and the causes of changes. In this work we use the available thermodynamic data to calculate chemical speciation on these groundwater samples. Trace elements present as anions, in particular Se and Mo, are especially focused to show the chemical modeling possibilities. Both elements form anionic species, predominantly MoO42- and SeO42-. Results show that these anions interact in solution and are greatly influenced by the concentration of the abundant calcium ion. Localized changes in pH can strongly affect the situation. The same is observed with the pE parameter, but only in the case of Se. Chemical speciation of trace elements is in general highly dependent on pH, pE and concentration of major elements. In consequence, for a fixed analytical total concentration, these parameters can markedly change the situation, affecting the mobility, the bioavailability and environmental fate of these elements. The strategy employed in this work can also be extended to the study of many other environmental water scenarios.</text>
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                <text>Journal of Environment Pollution and Human Health v. 3, no. 2, 2015. -- p. 31-38</text>
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                <text>&lt;p style="margin-bottom: 0cm;"&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>&lt;strong&gt;Using reaction flow chromatography for the analysis of amino acid: Derivatisation with fluorescamine reagent&lt;/strong&gt;</text>
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                <text>Reaction fl ow (RF) chromatography with fl uorescamine reagent and UV &amp;ndash; vis detection was used for the analysis of amino acids. The performance advantage of RF chromatography was tested against the conventional post- column derivatisation (PCD) methods. The results of the study veri fi ed that greater sensitivity could be obtained using RF columns compared to conventional PCD methods. The reaction loops employed in the conventional PCD methods did not need to be used, which resulted in more ef fi cient separations using RF columns. The selective detection of amino acids in this RF study reduced limits of detection (LOD) and limits of quanti fi cation (LOQ) by about 50% compared to conventional methods of PCD. The calibration data of the RF-PCD technique also yielded R 2 &amp;ge; 0.99 and %RSD in peak areas ranging from 3.0 &amp;ndash; 8.5%. The RF method also enabled multiplexed detec- tion since both the derivatised and non-derivatised fl ow streams could be analysed simultaneously.</text>
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                <text>&lt;strong&gt;Pravadali Cekic, Sercan&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Jones, Andrew&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Camenzulli, Michelle&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Shalliker, R. Andrew&lt;/strong&gt;</text>
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                <text>Microchemical Journal v. 121, 2015. -- p. 141-149</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;
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                <text>&lt;strong&gt;Using text highlighting in product research: case study with kiwifruit in Singapore and Malaysia&lt;/strong&gt;</text>
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                <text>Text highlighting is a new method for online sensory-consumer research where participants read a text while making use of highlighting functions to indicate content that they, respectively, &amp;lsquo;like&amp;rsquo; and &amp;lsquo;dislike.&amp;rsquo; In a recent series of papers, consumers have been found to approach the text highlighting task in a logical and systematic manner, and the results have been shown to deliver attitudinal insights about the focal topic that fit expectations. Building on the early successes of text highlighting, it was an obvious step to try to extend it to applications in product research which occupies a central role in sensory-consumer research. A case study with kiwifruit was performed with consumers in Singapore and Malaysia (n = 1140). Participants read a text (288 words, 19 sentences) which primarily described sensory, nutrition and health characteristics of green and gold kiwifruit. Focusing on 43 specific fruit characteristics, sentiment (difference between the frequency of &amp;lsquo;like&amp;rsquo; and &amp;lsquo;dislike&amp;rsquo; highlights) was higher for nutrition and health characteristics than for those describing sensory characteristics. Only the Chinese origin of kiwifruit and the hairy skin of green kiwifruit were negatively perceived overall. A novel use of penalty/lift analysis to identify the specific fruit characteristics that significantly influenced ex pected liking of kiwifruit confirmed the results based on sentiment scores. Moreover, a difference between the drivers of liking for gold and green kiwifruit was identified; the use of &amp;lsquo;like&amp;rsquo; highlighting for sensory properties positively contributed to expected liking for gold kiwifruit only. The case study also demonstrated the potential to meaningfully segment consumers based on their highlighting responses to product specific characteristics. The results are discussed in the context of future applications of text highlighting in product research.</text>
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                <text>&lt;strong&gt;Jaeger, Sara R.&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Chheang, Sok L.&lt;/strong&gt;</text>
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                <text>Food Quality and Preference v.104, 2023. -- e104741</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;&amp;nbsp;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;&amp;nbsp;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>Ingl&amp;eacute;s</text>
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                <text>10.1016/j.foodqual.2022.104741</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>&lt;strong&gt;Using the emotion circumplex to uncover sensory drivers of emotional associations to products : six case studies&lt;/strong&gt;</text>
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                <text>COMPORTAMIENTO DEL CONSUMIDOR</text>
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                <text>EMOCIONES</text>
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                <text>EVALUACION SENSORIAL</text>
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                <text>While emotional associations to products are increasingly used alongside sensory product characterisation in consumer research, studies that link these product responses remain less common. Six studies (104&amp;ndash;270 people per study) were conducted using diverse products (salted snacks, potato chips, yoghurt, cheese, snack bars and fruit; 5&amp;ndash;10 samples per study). To indicate their emotional response during product tasting, consumers used the emotion circumplex which is a single-response questionnaire that spans the dimensions of valence (pleasure to displeasure) and arousal (activation to deactivation). Sensory characterisation was obtained using check-all-that-apply (CATA) questions. Through regression analysis, sensory drivers of emotional associations were established, with different linkages to valence and arousal being identified. Many study-specific linkages were found, but the main result pertained to generalised patterns in some linkages including positive associations between &amp;lsquo;sweet&amp;rsquo; and &amp;ldquo;pleasure&amp;rdquo;, often combined with &amp;ldquo;pleasant activation&amp;rdquo;. For &amp;lsquo;sour&amp;rsquo;, positive linkages were established to &amp;ldquo;activation&amp;rdquo;, typically with, or without, &amp;ldquo;negative pleasure&amp;rdquo;. Low flavour intensity was positively linked to the emotion circumplex quadrant that connected &amp;ldquo;deactivation&amp;rdquo; to &amp;ldquo;displeasure.&amp;rdquo; In general, linkages had straightforward and meaningful interpretations, confirming suitability of the emotion circumplex for use in product-focused emotion research.</text>
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                <text>&lt;strong&gt;Jaeger, Sara R.&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Lee, Pui-Yee&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Xia, YiXun&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Chheang, Sok L.&lt;/strong&gt;</text>
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                <text>&lt;strong&gt;Roigard, Christina M.&lt;/strong&gt;</text>
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                <text>Food Quality and Preference&amp;nbsp; v. 77, 2019. -- p. 89-101</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)&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.foodqual.2019.04.009</text>
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