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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Sensory product characterisations based on check-all-that-apply questions : Further insights on how the static (CATA) and dynamic (TCATA) approaches perform</strong>
Subject
The topic of the resource
COMPORTAMIENTO DEL CONSUMIDOR
EVALUACION SENSORIAL
CATA
BIBLIOGRAFIA NACIONAL QUIMICA
2019
Abstract
A summary of the resource.
Check-all-that-apply (CATA) questions have become one of the most popular methods for sensory characterisation with consumers. Temporal CATA (TCATA) is an extension of the former that takes into account the dynamic nature of sensory perception. The aim of the present work was to expand the methodological comparison of CATA and TCATA questions, considering the characterisation of solid products that undergo substantial oral processing when consumed. Five studies involving a total of 731 consumers were conducted with different product categories: dried apricots, peas, cheese, bread and milk chocolate. A between-subjects experimental design was used to compare the static and dynamic versions of CATA questions. For comparison purposes, TCATA data were analysed as CATA by collapsing the data into four fixed time intervals (quarters). The four quarters of TCATA were compared to results from CATA considering the frequency of use of the terms, sample discrimination, and product configurations. The temporal aspect of TCATA did not largely modify the average citation proportion of terms or the maximum citation proportion for individual terms. Significant differences among samples were established for most of the terms in both CATA and TCATA evaluations, albeit some subtle differences between the two methods were found. These differences were dependent on the product category and the specific sensory characteristics that were relevant for describing the focal samples. The largest differences were found for Study 5 (milk chocolate), for which TCATA identified a few additional insights on the evolution of similarities and differences among samples. However, in most cases general findings were virtually identical for both methodological approaches. In light of these results, the extra effort of using a dynamic sensory characterisation method compared to a static one, may, in many instances, not be warranted.
Creator
An entity primarily responsible for making the resource
<a title="Curriculum Vitae" href="https://exportcvuy.anii.org.uy/CvEstatico/?urlId=e13bee77c03cddbef59b397e314055a6622de73c70417f3162757bfad754bfa8ad01125204736ed535ca050230cfa514a6e43d3d2464b7fea2cb77f4995d0c4b&formato=pdf&convocatoria=21" target="_self"><strong>Vidal, Leticia.</strong></a>
<a title="Curriculum Vitae" href="https://exportcvuy.anii.org.uy/CvEstatico/?urlId=7dd276e2441870ffa17f20a0b26e1c6d1f5d2bf6d0e6bdc40832dca4787f1ea7e26c717086e07a5df1b47e258b828694cf34bd7bd13348216c403d4897e7969e&formato=pdf&convocatoria=21" target="_self"><strong>Antúnez, Lucía.</strong></a>
<a title="Curriculum Vitae" href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=2ahUKEwiUu6uN17_mAhWcEbkGHZWqAO8QFjAAegQIBBAE&url=https%3A%2F%2Fexportcvuy.anii.org.uy%2FCvEstatico%2F%3FurlId%3De41ee09b825f22635cb8a1e9b42b334d75d1c2be0ccaad4f086d148a0ebac442b4a82cfb05ef977a8fe31965e28ee4bb8889f1ccb549f56f20a9403e2c02a0cf%26formato%3Dpdf%26convocatoria%3D21&usg=AOvVaw2b6EcmcyrtNMCI5VJlC4Az" target="_self"><strong>Ares, Gastón.</strong></a>
<strong>Cuffia, Facundo</strong>
<strong>Lee, Pui- Yee</strong>
<strong>Le Blond, Marie</strong>
<strong>Jaeger, Sara R</strong>
Source
A related resource from which the described resource is derived
Food Research International v. 125, 2019. -- 11 p.--e108510
Publisher
An entity responsible for making the resource available
Elsevier
Date
A point or period of time associated with an event in the lifecycle of the resource
2019
Rights
Information about rights held in and over the resource
<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> 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)</p>
<p><strong>ADVERTENCIA -</strong> 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.</p>
Format
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PDF
Language
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Inglés
Type
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Artículo
Identifier
An unambiguous reference to the resource within a given context
DOI: 10.1016/j.foodres.2019.108510
CATA
Comportamiento del consumidor
Evaluación sensorial
-
https://riquim.fq.edu.uy/files/original/916a233c6b40ae2f942b80d23b9bde2b.pdf
0ebebc2e46cd599f97051dd7aefd7031
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Dublin Core
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Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Production of D-tagatose and D-fructose from whey by co-immobilized enzymatic system</strong>
Subject
The topic of the resource
ENZIMAS
SUERO
FRUCTUOSA
INMOVILIZACION DE ENZIMAS
BIBLIOGRAFIA NACIONAL QUIMICA
2019
Abstract
A summary of the resource.
β-Galactosidase from Bacillus circulans, l-arabinose (d-galactose) isomerase from Enterococcus faecium and d-xylose (d-glucose) isomerase from Streptomyces rubiginosus, immobilized individually and co-immobilized onto Eupergit C and Eupergit C 250 L, were used batchwise in mono- and multi-bioreactor systems for lactolysis/isomerization processes in Mozzarella cheese whey. The degrees of lactolysis achieved with the multienzymatic systems were significantly higher than those obtained by using mono-enzymatic processes with immobilized β-galactosidase. This effect was observed when at least one of the isomerases was present in the reactor, suggesting a reduction in product inhibition of lactolysis as a result of decrease in d-galactose and/or d-glucose levels during reaction. Temperature was the main factor that affected d-tagatose/d-galactose and d-fructose/d-glucose ratios. Degree of lactolysis achieved at 50 °C was between 88% and 100%. Mono-reactor processes with co-immobilized stabilized tri-enzymatic systems exhibited the best performances regarding conversion degrees (producing complete lactolysis, 45% d-tagatose and 39% d-fructose against 93% lactolysis, 40% d-tagatose and 29% d-fructose for mono-reactor processes with individually immobilized enzymes). Stabilized co-immobilized enzymes were able to improve further to 53% the yield in d-fructose when demineralized Mozzarella cheese whey was employed as substrate. The productivities were moderate, ranging 9.5–10 g/Lh in terms of d-tagatose. Stabilized derivatives could be reused for at least 12 cycles in batch bio-reactors.
Creator
An entity primarily responsible for making the resource
<strong>Torres, Pedro</strong>
<a title="Curriculum Vitae" href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=2ahUKEwjMpqqk17_mAhURA9QKHdpCDWoQFjAAegQIAhAH&url=https%3A%2F%2Fexportcvuy.anii.org.uy%2FCvEstatico%2F%3FurlId%3Dbdd067f4b1b8fa059782e3e95521aaa16343c974cf882a9fb942c2f9a70e3e2d28d24a267afde55919add09cb3bff5a88dda976b68929de358c4acefe988f545%26formato%3Dpdf%26convocatoria%3D21&usg=AOvVaw3lmlSV2CODwKIRjXTVF_3B" target="_self"><strong>Batista Viera, Francisco.</strong></a>
Source
A related resource from which the described resource is derived
Molecular Catalysis v. 463, 2019. -- p. 99-109
Publisher
An entity responsible for making the resource available
Elsevier
Date
A point or period of time associated with an event in the lifecycle of the resource
2019
Rights
Information about rights held in and over the resource
<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> 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)</p>
<p><strong>ADVERTENCIA -</strong> 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.</p>
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PDF
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Inglés
Type
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Artículo
Identifier
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DOI: 10.1016/j.mcat.2018.11.017
Enzimas
Fructuosa
Inmovilizacion de enzimas
Suero
-
https://riquim.fq.edu.uy/files/original/3637eae57be485e50afe708f02aa949c.pdf
0ebebc2e46cd599f97051dd7aefd7031
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Dublin Core
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Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Are consumers willing to pay more for reformulated processed meat products in the context of the implementation of nutritional warnings : Case study with frankfurters in Chile</strong>
Subject
The topic of the resource
ALIMENTOS
ALIMENTOS FUNCIONALES
CARNES
ADVERTENCIAS NUTRICIONALES
REDUCCION DE SODIO
REDUCCION DE GRASA
ETIQUETADO NUTRICIONAL
BIBLIOGRAFIA NACIONAL QUIIMICA
2019
Abstract
A summary of the resource.
The aim of the present work was to assess consumers' willingness to pay for reformulated frankfurters in the context of the implementation of nutritional warnings. Images of frankfurter packages were designed using a fractional factorial design with 5 2-level variables: brand type, sodium reduction, saturated fat reduction, fibre claim and cholesterol claim. An online study with 548 consumers was implemented with Chilean participants, who were asked to indicate how much they would be willing to pay for each of the packages. Data were analysed using analysis of variance and hierarchical cluster analysis. Willingness to pay was significantly affected by brand type and sodium and fat reduction, whereas fibre and cholesterol claim did not have a significant effect. These results suggest that in the context of the implementation of nutritional warnings reformulation of processed meat products should focus on the reduction of key nutrients, although consumers may not be willing to pay a higher price for reformulated products.
Creator
An entity primarily responsible for making the resource
<strong>Schnettler, Berta</strong>
<a title="Curriculum Vitae" href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=2ahUKEwiUu6uN17_mAhWcEbkGHZWqAO8QFjAAegQIBBAE&url=https%3A%2F%2Fexportcvuy.anii.org.uy%2FCvEstatico%2F%3FurlId%3De41ee09b825f22635cb8a1e9b42b334d75d1c2be0ccaad4f086d148a0ebac442b4a82cfb05ef977a8fe31965e28ee4bb8889f1ccb549f56f20a9403e2c02a0cf%26formato%3Dpdf%26convocatoria%3D21&usg=AOvVaw2b6EcmcyrtNMCI5VJlC4Az" target="_self"><strong>Ares, Gastón.</strong></a>
<strong>Sepúlveda, Nestór</strong>
<strong>Bravo, Silvana</strong>
<strong>Villalobos, Blanca</strong>
<strong>Hueche, Clementina</strong>
<strong>Lobos, Germán</strong>
Source
A related resource from which the described resource is derived
Meat Science v. 152, 2019. -- p. 104-108
Publisher
An entity responsible for making the resource available
Elsevier
Date
A point or period of time associated with an event in the lifecycle of the resource
2019
Rights
Information about rights held in and over the resource
<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> 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)</p>
<p><strong>ADVERTENCIA -</strong> 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.</p>
Format
The file format, physical medium, or dimensions of the resource
PDF
Language
A language of the resource
Inglés
Type
The nature or genre of the resource
Artículo
Advertencias Nutricionales
Alimentos
Alimentos funcionales
Carnes
Etiquetado nutricional
Reduccion de Grasa
Reduccion de Sodio
-
https://riquim.fq.edu.uy/files/original/3b6604882d7fab2504cc686237279b2a.pdf
0ebebc2e46cd599f97051dd7aefd7031
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The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files.
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>How do consumers perceive reformulated foods after the implementation of nutritional warnings? : Case study with frankfurters in Chile</strong>
Subject
The topic of the resource
ALIMENTOS
NUTRICION
CHILE
ETIQUETADO NUTRICIONAL
INFORMACION NUTRICIONAL
ADVERTENCIAS NUTRICIONALES
FRANKFURTERS
BIBLIOGRAFIA NACIONAL QUIMICA 6530 |a 2019
2019
Abstract
A summary of the resource.
Nutritional warnings have emerged as a promising front-of-package nutrition labelling scheme to discourage consumption of products with high content of nutrients associated with non-communicable diseases. One of the objectives of this policy is to encourage the food industry to reformulate their products. However, information about consumers’ perception of reformulated products in the context of the implementation of this policy is still limited. The aim of this study was to assess the relative influence of different types of reformulation on consumers’ perceived healthfulness and purchase intention, using frankfurters as case study. A conjoint analysis was implemented considering a fractional factorial design involving 5 2-level variables: brand type (artisanal/industrial), sodium reduction (with/without), saturated fat reduction (with/without), fibre claim (with/without) and cholesterol claim (with/without). An online survey with 494 consumers was implemented one year after the implementation of nutritional warnings in Chile. Participants were randomly divided into two groups, one of which evaluated purchase intention (n = 249) and the other evaluated perceived healthfulness (n = 245). Data were analysed using analysis of variance and cluster analysis. Results showed that reformulated products without nutritional warnings for sodium and saturated fat were perceived as more healthful and had higher purchase intention scores than then regular counterparts. On the contrary, nutrient claims did not have a relevant effect on consumers’ perception. Heterogeneity in consumers’ reaction to the reformulated products was found and was mainly related to consumption frequency of the product category. Results provide insights for policy makers and food companies in countries considering the implementation of nutritional warnings.
Creator
An entity primarily responsible for making the resource
<strong>Schnettler, Berta</strong>
<a title="Curriculum Vitae" href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=2ahUKEwiUu6uN17_mAhWcEbkGHZWqAO8QFjAAegQIBBAE&url=https%3A%2F%2Fexportcvuy.anii.org.uy%2FCvEstatico%2F%3FurlId%3De41ee09b825f22635cb8a1e9b42b334d75d1c2be0ccaad4f086d148a0ebac442b4a82cfb05ef977a8fe31965e28ee4bb8889f1ccb549f56f20a9403e2c02a0cf%26formato%3Dpdf%26convocatoria%3D21&usg=AOvVaw2b6EcmcyrtNMCI5VJlC4Az" target="_self"><strong>Ares, Gastón.</strong></a>
<strong>Sepúlveda, Néstor</strong>
<strong>Bravo, Silvana</strong>
<strong>Villalobos, Blanca</strong>
<strong>Hueche, Clementina</strong>
<strong>Adasme-Berríos, Cristian</strong>
Source
A related resource from which the described resource is derived
Food Quality and Preference v. 74, 2019. -- p. 179-188
Publisher
An entity responsible for making the resource available
Elsevier
Date
A point or period of time associated with an event in the lifecycle of the resource
2019
Rights
Information about rights held in and over the resource
<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> 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)</p>
<p><strong>ADVERTENCIA -</strong> 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.</p>
Format
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PDF
Language
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Inglés
Type
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Artículo
Identifier
An unambiguous reference to the resource within a given context
DOI:10.1016/j.foodqual.2019.01.021
Advertencias Nutricionales
Alimentos
Chile
Etiquetado nutricional
Frankfurters
Información nutricional
Nuntricion
-
https://riquim.fq.edu.uy/files/original/1fbac941e79368d9efea80a26ea8ba6f.pdf
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Dublin Core
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Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Moving Image
A series of visual representations that, when shown in succession, impart an impression of motion.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Computational Evidence Suggests That 1-Chloroethanol May Be an Intermediate in the Thermal Decomposition of 2-Chloroethanol into Acetaldehyde and HCl</strong>
Subject
The topic of the resource
TERMODINAMICA
ACETALDEHIDO
CLOROETANOL
COMPUTACION-TEORIA
BIBLIOGRAFIA NACIONAL QUIMICA
2019
Abstract
A summary of the resource.
The dehalogenation of 2-chloroethanol (2ClEtOH) in the gas phase with and without the participation of catalytic water molecules has been investigated using methods rooted into the density functional theory. The well-known HCl elimination leading to vinyl alcohol (VA) was compared to the alternative elimination route toward oxirane and shown to be kinetically and thermodynamically more favorable. However, the isomerization of VA to acetaldehyde in the gas phase, in the absence of water, was shown to be kinetically and thermodynamically less favorable than the recombination of VA and HCl to form the isomeric 1-chloroethanol (1ClEtOH) species. At the ωB97X-D/cc-pVTZ level of calculation, this species is more stable than 2ClEtOH by about 6 kcal mol–1 at 298 K, and the reaction barrier for VA to 1ClEtOH is 23 kcal mol–1 versus 55 kcal mol–1 for the direct transformation of VA to acetaldehyde. In a successive step, 1ClEtOH can decompose directly to acetaldehyde and HCl with a lower barrier (29 kcal mol–1) than that of VA to the same products (55 kcal mol–1). The calculations were repeated using a single ancillary water molecule (W) in the complexes 2ClEtOH_W and 1ClEtOH_W. The latter adduct is now more stable than 2ClEtOH_W by about 8 kcal mol–1 at 298 K, implying that the water molecule increased the already higher stability of 1ClEtOH in the gas phase. However, this catalytic water molecule lowers dramatically the barrier for the interconversion of VA to acetaldehyde (from 55 to 7 kcal mol–1). This barrier is now smaller than the one for the conversion to 1ClEtOH (which also decreases, but not so much, from 23 to 13 kcal mol–1). Thus, it is concluded that while 1ClEtOH may be a plausible intermediate in the gas phase dehalogenation of 2ClEtOH, it is unlikely that it plays a major role in water complexes (or, by inference, aqueous solution). It is also shown that neither in the gas phase nor in the cluster with one water molecule, the oxirane path is more favorable than the VA alcohol path. Additionally, a direct conversion of 2ClEtOH to 1ClEtOH through a transition state which resembles a VA molecule in a complex with a chlorine atom and a hydrogen atom on both sides of this planar species was found. This reaction path has also lower activation energy than the conversion to oxirane but not as low as the conversion to VA.
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<strong>Salta, Zoi</strong>
<strong>Kosmas, Agnie Mylona</strong>
<a title="Curriculum Vitae" href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=2ahUKEwjO5a_q6r_mAhX1IbkGHWsNAxYQFjAAegQIBBAH&url=https%3A%2F%2Fexportcvuy.anii.org.uy%2FCvEstatico%2F%3FurlId%3Da7868d1a46654e7a04ba7167141502086fa0cfad8b13463f75d90af715685994bc8f3eafaad6f6d2f6647277c9782143df93695c8a7d8e14295323ca2e2847d3%26formato%3Dpdf%26convocatoria%3D21&usg=AOvVaw3DgPJlf--GOsjsu4KZ-hpA" target="_self"><strong>Ventura, Oscar N.</strong></a>
<strong>Barone, Vicenzo</strong>
Source
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Journal of Physical Chemistry A v. 123, no. 10, 2019. -- p. 1983-1998
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American Chemical Society
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2019
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> 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)</p>
<p><strong>ADVERTENCIA -</strong> 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.</p>
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DOI: 10.1021/acs.jpca.8b11966
Acetaldehido
Cloroetanol
Computacion-Teoria
Termodinámica
-
https://riquim.fq.edu.uy/files/original/700db880329d3bf036b005491780547e.pdf
0ebebc2e46cd599f97051dd7aefd7031
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Bibliografía Nacional Química
Description
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Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
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Departamento de Documentación y Biblioteca
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PDF
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Title
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<strong>Rubidium−Alkaline-Earth Trifluoroacetate Hybrids as Self- Fluorinating Single-Source Precursors to Mixed-Metal Fluorides</strong>
Subject
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METALES
RUBIDIO
CRISTALES HIBRIDOS BIMETALICOS
BIBLIOGRAFIA NACIONAL QUIMICA
2019
Abstract
A summary of the resource.
Three novel bimetallic hybrid crystals featuring rubidium–alkaline-earth metal pairs and trifluoroacetato ligands were synthesized, and their utility as self-fluorinating single-source precursors to the corresponding mixed-metal fluorides was demonstrated. Rb2Mg2(tfa)6(tfaH)2·3H2O, RbCa(tfa)3, and RbSr2(tfa)5 (tfa = CF3COO–; tfaH = CF3COOH) were synthesized in both single-crystal and polycrystalline forms via solvent evaporation. Their crystal structures were solved using single-crystal X-ray diffraction (XRD), and chemical purity was confirmed using thermal analysis (TGA/DTA). Metal–oxygen–metal connectivity in Rb2Mg2(tfa)6(tfaH)2·3H2O was restricted to four-metal building blocks. In contrast, RbCa(tfa)3 and RbSr2(tfa)5 were found to be extended inorganic hybrids (Cheetham et al. Chem. Commun. 2006, 0, 4780−4795) exhibiting infinite metal connectivity in three and two dimensions, respectively. Systematic analysis of the coordination modes of the trifluoroacetato ligand revealed its ability to bridge alkali and alkaline-earth metals. Rietveld analysis of powder X-ray diffraction data (PXRD) showed that thermal decomposition of Rb2Mg2(tfa)6(tfaH)2·3H2O and RbCa(tfa)3 under inert atmosphere yielded crystalline RbMgF3 and RbCaF3, respectively. This solid-state transformation occurred without the need for an external fluorinating agent because the trifluoromethyl group acted as a built-in fluorine source. Solid-state and solution thermolysis of Rb2Mg2(tfa)6(tfaH)2·3H2O provided access to the hexagonal and cubic polymorphs of the fluoroperovskite RbMgF3, respectively. Findings reported in this article highlight that bimetallic trifluoroacetates offer unique features from the standpoint of both crystal lattice topology and reactivity.
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<strong>Szlag, Regina G.</strong>
<a title="Curriculum Vitae" href="https://exportcvuy.anii.org.uy/CvEstatico/?urlId=a6f6b983eb02f40fe8e9784a71115fd267d30ff3d5997288d688b4c247e99d4e992cc6c5f422970aefe50e0211ce803a6f4322d3eda65e95887a20dd9a4e39fd&formato=pdf&convocatoria=21" target="_self"><strong>Suescun, Leopoldo</strong></a>
<strong>Dhanapala, B. Dulani</strong>
<strong>Rabuffetti, Federico A.</strong>
Source
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Inorganic Chemistry v. 58, 2019. -- p. 3041-3049
Publisher
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American Chemical Society
Date
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2019
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> 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)</p>
<p><strong>ADVERTENCIA -</strong> 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.</p>
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DOI: 10.1021/acs.inorgchem.8b02988
Cristales Hibridos Bimetalicos
Metales
Rubidio
-
https://riquim.fq.edu.uy/files/original/6d55bf4f70c954677d548b80558f3e9f.pdf
8215d1dacf940b8f000fa74cc4403eda
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Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
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Departamento de Documentación y Biblioteca
RIQUIM
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Title
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<strong>Theoretical study of the microhydration of 1-chloro and 2-chloro ethanol as a clue for their relative propensity toward dehalogenation</strong>
Subject
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TERMODINAMICA
COMPUESTOS ORGANOCLORADOS
CLOROETANOL
BIBLIOGRAFIA NACIONAL QUIMICA 6530 |a 2019
2019
Abstract
A summary of the resource.
This work reports a computational analysis of hydrogen‐bonded clusters of mono‐, di‐, tri‐, and tetrahydrates of the chlorohydrins CH3CHClOH (1ClEtOH) and CH2ClCH2OH (2ClEtOH). The goal of the study is to assess the role of the water solvent into the facilitation of the initial step for dehalogenation of these compounds, a process of interest in several contexts. Molecular orbital methods (MP2), density functional methods (B3LYP, M06, and ωB97X‐D), and composite model chemistries (CBS‐QB3, G4) were employed to investigate the structure, electronic distribution, and hydrogen‐bonded structure of seven monohydrates, six dihydrates, five trihydrates, and five tetrahydrates of both species. Standard reaction enthalpy and standard Gibbs free reaction energy (urn:x-wiley:00207608:media:qua25931:qua25931-math-0001) were computed for all aggregates with respect to n independent water molecules and with respect to the dimer, trimer, and tetramer of water, respectively, in order to evaluate stability and hydrogen bonding network. The influence of the water chains on the length and vibrational frequencies, especially of the CCl and OH bonds, was evaluated. Hydrogen bonding in the complexes is discussed at length.
Creator
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<strong>Petsis, George</strong>
<strong>Salta, Zoi</strong>
<strong>Kosmas, Agnie Mylona</strong>
<a title="Curriculum Vitae" href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=2ahUKEwjO5a_q6r_mAhX1IbkGHWsNAxYQFjAAegQIBBAH&url=https%3A%2F%2Fexportcvuy.anii.org.uy%2FCvEstatico%2F%3FurlId%3Da7868d1a46654e7a04ba7167141502086fa0cfad8b13463f75d90af715685994bc8f3eafaad6f6d2f6647277c9782143df93695c8a7d8e14295323ca2e2847d3%26formato%3Dpdf%26convocatoria%3D21&usg=AOvVaw3DgPJlf--GOsjsu4KZ-hpA" target="_self"><strong>Ventura, Oscar N.</strong></a>
Source
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International Journal of Quantum Chemistry v. 119, no. 17, 2019. -- 15p.--e25931
Publisher
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Wiley
Date
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2019
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> 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)</p>
<p><strong>ADVERTENCIA -</strong> 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.</p>
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DOI: 10.1002/qua.25931
Cloroetanol
Compuestos Organoclorados
Termodinámica
-
https://riquim.fq.edu.uy/files/original/e6df70c6dd4dc15e86f8dcb004017c83.pdf
0ebebc2e46cd599f97051dd7aefd7031
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Title
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Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
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Departamento de Documentación y Biblioteca
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Title
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<strong>The first enantioselective strategy towards speciosins</strong>
Subject
The topic of the resource
PRODUCTOS NATURALES
ENANTIOSELECTIVIDAD
ESPECIOSINA-DERIVADOS
BIBLIOGRAFIA NACIONAL QUIMICA
2019
Abstract
A summary of the resource.
Speciosins constitute a group of natural compounds that have never been synthesized enantioselectively. We propose to introduce chirality by the use of enantiopure 3-halo-cis-1,2-cyclohexadienediols of microbial origin. The introduction of the alkynylic side chain by Sonogashira's methodology was successful, thus confirming a valuable strategy for the asymmetric preparation of speciosins.
Creator
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<strong>Peixoto de Abreu Lima, Alejandro</strong>
<a title="Curriculum Vitae" href="https://exportcvuy.anii.org.uy/CvEstatico/?urlId=a6f6b983eb02f40fe8e9784a71115fd267d30ff3d5997288d688b4c247e99d4e992cc6c5f422970aefe50e0211ce803a6f4322d3eda65e95887a20dd9a4e39fd&formato=pdf&convocatoria=21" target="_self"><strong>Suescun, Leopoldo</strong></a>
<a title="Curriculum Vitae" href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=2ahUKEwjmuuaz5b_mAhWLIbkGHTpqCzgQFjAAegQIARAH&url=https%3A%2F%2Fexportcvuy.anii.org.uy%2FCvEstatico%2F%3FurlId%3D6bf38ea80d28808107daf59d2aa32b31828dddff08bb4df4bcf2bc571b7f5ea67965bad22f240d27bce7d73b86967173779c3509191945bad0497c895cc06999%26formato%3Dpdf%26convocatoria%3D21&usg=AOvVaw08nMOYc-Qml9d6xx6DyV9V" target="_self"><strong>Pandolfi, Enrique</strong></a>
<a title="Curriculum Vitae" href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=2ahUKEwinprnH6L_mAhWeHbkGHfpcDRMQFjAAegQIBBAH&url=https%3A%2F%2Fexportcvuy.anii.org.uy%2FCvEstatico%2F%3FurlId%3Dea5966be6fa066f73b7d6b9ac4a8e72399239a1aa8a4100a9eeba20d38f6e59d62c828789eee379ae57badbb82671cbaaa35d1faa71944912db693341612abc7%26formato%3Dpdf%26convocatoria%3D21&usg=AOvVaw13u-nC8Q7iBCo2JSw1vDGB" target="_self"><strong>Schapiro, Valeria</strong></a>
Source
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New Journal of Chemistry v. 43, 2019. -- p. 3653-3655
Publisher
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Royal Society of Chemistry
Date
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2019
Rights
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> 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)</p>
<p><strong>ADVERTENCIA -</strong> 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.</p>
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DOI: 10.1039/C8NJ06158K
Enantioselectividad
Especiosina Derivados
Productos naturales
-
https://riquim.fq.edu.uy/files/original/d6040799ee6507f61e3a7416ce1597dc.pdf
0ebebc2e46cd599f97051dd7aefd7031
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Title
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Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
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If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
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Title
A name given to the resource
<strong>Tropospheric degradation of propanethiol initiated by Cl radicals : Kinetics, mechanism and computational studies</strong>
Subject
The topic of the resource
QUIMICA CUANTICA
PRESION ATMOSFERICA
ESTUDIOS COMPUTACIONALES
PROPANETIOL
BIBLIOGRAFIA NACIONAL QUIMICA
2019
Abstract
A summary of the resource.
The rate coefficient for the reaction of Cl radicals with n-propanethiol has been determined at 298 K and atmospheric pressure to be: (2.37 ± 0.66) × 10−10 cm3 molecule−1 s−1. Dipropyl disulfide, sulfur dioxide, and propionaldehyde, were observed as main reaction products. The yield of formation of dipropyl disulfide was quantified. Potential energy surfaces and thermodynamic data at 298 K were calculated for the gauche and trans conformers of n-propanethiol using the CBS-QB3, M06-D3/cc-pVTZ and M06-2X/cc-pVTZ levels of theory. We concluded that the formation of the prereactive complex in which chlorine is ‘bound’ to the sulfur atom is the decisive step in the reaction paths.
Creator
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<strong>Cardona, Alejandro L</strong>
<strong>Blanco, María Belén</strong>
<a title="Curriculum Vitae" href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=2ahUKEwjO5a_q6r_mAhX1IbkGHWsNAxYQFjAAegQIBBAH&url=https%3A%2F%2Fexportcvuy.anii.org.uy%2FCvEstatico%2F%3FurlId%3Da7868d1a46654e7a04ba7167141502086fa0cfad8b13463f75d90af715685994bc8f3eafaad6f6d2f6647277c9782143df93695c8a7d8e14295323ca2e2847d3%26formato%3Dpdf%26convocatoria%3D21&usg=AOvVaw3DgPJlf--GOsjsu4KZ-hpA" target="_self"><strong>Ventura, Oscar N.</strong></a>
<strong>Teruel, Mariano A.</strong>
Source
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Chemical Physics Letters v. 723, 2019. -- p. 69-75
Publisher
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Elsevier
Date
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2019
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> 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)</p>
<p><strong>ADVERTENCIA -</strong> 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.</p>
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PDF
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Artículo
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DOI: 10.1016/j.cplett.2019.03.032
Estudios computacionales
Presión atmosférica
Propanetiol
Química cuántica
-
https://riquim.fq.edu.uy/files/original/5c0e16eeaaa8d91572a7d7b59c3df7f3.pdf
0ebebc2e46cd599f97051dd7aefd7031
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8
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183
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Title
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Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
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Departamento de Documentación y Biblioteca
RIQUIM
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Title
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<strong>Strawberry jams enriched with Acca sellowiana extract</strong>
Subject
The topic of the resource
COMPORTAMIENTO DEL CONSUMIDOR
ANTIOXIDANTES
FRUTAS
MERMELADAS
EVALUACION SENSORIAL
Abstract
A summary of the resource.
Polyphenols are a popular functional ingredient used in foods due to their antioxidant activity. The leaves of Acca sellowiana, a South American native plant, have a much higher polyphenol content than other popular native plants in the region. In this context, five strawberry jams were developed with increasing amounts of A. sellowiana extract. A panel of trained sensory assessors initially evaluated the sensory profiles of the obtained products. Subsequently, three jams were selected and were evaluated by 96 consumers in two instances. Coded samples were presented in the first session; in the second session, the consumers were presented with information on whether the jams contained antioxidants or not. In both sessions, the acceptability was determined and a description was obtained by means of a check-all-that-apply question. The original jam without A. sellowiana extract presented a polyphenol content of 310.0 mg gallic acid equivalents/100 g and an acceptability higher than 6 in both sessions. A jam was obtained in which the polyphenol content increased to 467.5 mg gallic acid equivalents/100 g, with a sensory profile and acceptability that were similar to those of the original product. Information on enrichment with antioxidants did not affect the acceptability, but it did modify the consumer’s perception, as the consumer showed a predisposition to perceive negative sensory attributes when the product was presented with such information but also perceived it as novel and a good complement to the diet.
Creator
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<strong>Miraballes, Marcelo</strong>
<strong>Martínez, Mariana</strong>
<a title="Curriculum Vitae" href="https://exportcvuy.anii.org.uy/CvEstatico/?urlId=9e0226832c58b76dfe35556298c9ffe5965c331085e652b1ea024ab73ead6296bf151c5e3e17d95e2ba698422846702e67f3356835059c00f94c1edcd55e4f85&formato=pdf&convocatoria=21" target="_self"><strong>Gámbaro García, Adriana.</strong></a>
Source
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Food Science and Technology International 2019. -- 7p.--
Publisher
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SAGE Publications
Date
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2019
Rights
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> 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)</p>
<p><strong>ADVERTENCIA -</strong> 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.</p>
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PDF
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Inglés
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Artículo
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DOI: 10.1177/1082013219835318
Antioxidantes
Comportamiento del consumidor
Evaluación sensorial
Frutas
Mermeladas
-
https://riquim.fq.edu.uy/files/original/a144c9bd3efd5b75d8224ab9a4e44a37.pdf
0ebebc2e46cd599f97051dd7aefd7031
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8
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Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
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Title
A name given to the resource
<strong>FT-IR, FT-Raman, UVeVis, NMR and structural studies of carquejyl acetate, a distinctive component of the essential oil from Baccharis trimera (less.) DC. (Asteraceae)</strong>
Subject
The topic of the resource
ACEITES ESENCIALES
EXTRACTO DE CARQUEJIL
METODOS DE ANALISIS
ESTRUCTURA MOLECULAR
BACCHARIS TRIMERA
ESPECTROS VIBRACIONALES
BIBLIOGRAFIA NACIONAL QUIMICA
2019
Abstract
A summary of the resource.
Carquejyl acetate (CA), the main component of the essential oil from Baccharis trimera was isolated and characterized by using Fourier Transform infrared (FT-IR) and Raman (FT-Raman), Ultraviolet–Visible (UV–Visible), Electronic Circular Dichroism (ECD), Mass, Hydrogen and Carbon Nuclear Magnetic Resonance (1H- and 13C NMR) and 2D 1H-1H gCOSY, 1H-13CgHSQC, 1H-13CgHMBC spectroscopies. Two conformers were found in the potential energy surface (PES) for CA in gas and aqueous solution phases by using the hybrid B3LYP method with the 6-31G* and 6-311++G** basis sets and, only one of them, C2, was the most stable and with higher populations in both phases. Natural bond orbital (NBO) studies evidence the high stability of CA as compared with carquejol while atoms in molecules (AIM) analyses reveals the different characteristics of the H bonds formed showing CA higher topological properties. The gap values suggest that carquejol is most reactive than CA while higher values in the global electrophilicity and nucleophilicity indexes are observed for C2, as compared with carquejol. Very good correlations between the experimental FTIR, FT-Raman, UV–Visible and 1H and 13C NMR spectra with their theoretical counterparts were found. The ECD spectrum predicted for C2 reveals the absolute configuration of CA. The complete assignment of the 84 normal vibration modes of CA is presented.
Creator
An entity primarily responsible for making the resource
<strong>Minteguiaga, Manuel</strong>
<a title="Curriculum Vitae" href="https://exportcvuy.anii.org.uy/CvEstatico/?urlId=5a728c53379ba11edafc6029548ce29d65b0e495e64982b067a2707fc9d44e90fa33fc21f214f2d552656809bf896fdbcfece552c850bab35f4d18fc3812ebd9&formato=pdf&convocatoria=21" target="_self"><strong>Dellacassa, Eduardo.</strong></a>
<strong>Iramain, Maximiliano A.</strong>
<strong>Catalán, César A. N.</strong>
<strong>Brandán, Silvia Antonia</strong>
Source
A related resource from which the described resource is derived
Journal of Molecular Structure v. 1177, 2019. -- p. 499-510
Publisher
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Elsevier
Date
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2019
Rights
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> 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)</p>
<p><strong>ADVERTENCIA -</strong> 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.</p>
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PDF
Language
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Idioma
Type
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Artículo
Identifier
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DOI: 10.1016/j.molstruc.2018.10.010
Aceites Escenciales
Baccharis Trimera
Espectros vibracionales
Estructura Molecular
Extracto Carquejil
Métodos de análisis
-
https://riquim.fq.edu.uy/files/original/ccae00be332afdfe66e706413f16e05d.pdf
0ebebc2e46cd599f97051dd7aefd7031
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Omeka Image File
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8
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3
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150
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113
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Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
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Title
A name given to the resource
<strong>Purification, structural elucidation, antioxidant capacity and neuroprotective potential of the main polyphenolic compounds contained in Achyrocline satureioides (Lam) D.C. (Compositae)</strong>
Subject
The topic of the resource
FLAVONOIDES
ANTIOXIDANTES
NEUROPROTECCION
ACHYROCLINE SATUREIOIDES
BIBLIOGRAFIA NACIONAL QUIMICA
2019
Abstract
A summary of the resource.
Achyrocline satureioides (Lam) D.C (Compositae) is a native medicinal plant of South America traditionally utilized for its anti-inflammatory, sedative and anti-atherosclerotic properties among others. Neuroprotective effects have been reported in vivo and could be associated to its elevated content of flavonoid aglycones. In the present study we performed the isolation and structure elucidation of the major individual flavonoids of A. satureioides along with the in vitro characterization of their individual antioxidant and neuroprotective properties in order to see their putative relevance for treating neurodegeneration. Exact mass, HPLC-MS/MS and 1H NMR identified dicaffeoyl quinic acid isomers, quercetin, luteolin, isoquercitrin, and 3-O-methylquercetin as the mayor polyphenols. Flavonoids intrinsic redox properties were evaluated in the presence of the endogenous antioxidants GSH and Ascorbate. Density Functional Theory (DFT) molecular modeling and electron density studies showed a theoretical basis for their different redox properties. Finally, in vitro neuroprotective effect of each isolated flavonoid was evaluated against hydrogen peroxide-induced toxicity in a primary neuronal culture paradigm. Our results showed that quercetin was more efficacious than luteolin and isoquercitrin, while 3-O-methylquercetin was unable to afford neuroprotection significantly. This was in accordance with the susceptibility of each flavonoid to be oxidized and to react with GSH. Overall our results shed light on chemical and molecular mechanisms underlying bioactive actions of A. satureioides main flavonoids that could contribute to its neuroprotective effects and support the positive association between the consumption of A. satureioides as a natural dietary source of polyphenols, and beneficial health effect.
Creator
An entity primarily responsible for making the resource
<strong>Martínez-Busi, Marcela</strong>
<strong>Arredondo Unanua, María Florencia.</strong>
<a title="Curriculum Vitae" href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=2ahUKEwj9kv_V3r_mAhWuDbkGHWIED3YQFjAAegQIBRAH&url=https%3A%2F%2Fexportcvuy.anii.org.uy%2FCvEstatico%2F%3FurlId%3D8f2914ab2c225018da4cbb826310183c3cfb9e3c7c311467b85555ba4b8a4631ed633c453401b7d789c7bb3fa0f4e9f6293f91050be401518c3b097d474d2e07%26formato%3Dpdf%26convocatoria%3D21&usg=AOvVaw3rE2YxkCDjMA4LdGUbk_2U" target="_self"><strong>González, David.</strong></a>
<strong>Echeverry, Carolina.</strong>
<strong>Vega Teijido, Mauricio A.</strong>
<strong>Carvalho, Diego</strong>
<strong>Rodríguez Haralambides, Alejandra</strong>
<strong>Rivera, Felicia</strong>
<strong>Dajas, Federico</strong>
<strong>Abin-Carriquiry, Juan A</strong>
Source
A related resource from which the described resource is derived
Bioorganic & Medicinal Chemistry v. 27, no. 12, 2019. -- p.2579-2591
Publisher
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Elsevier
Date
A point or period of time associated with an event in the lifecycle of the resource
2019
Rights
Information about rights held in and over the resource
<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> 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)</p>
<p><strong>ADVERTENCIA</strong> - 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.</p>
Format
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PDF
Language
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Inglés
Type
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Artículo
Identifier
An unambiguous reference to the resource within a given context
DOI: 10.1016/j.bmc.2019.03.047
Achiroclyne Satureioide
Antioxidantes
Flavonoides
Neuroproteccion
-
https://riquim.fq.edu.uy/files/original/73c2e998b402e66881a989220fa27624.pdf
0ebebc2e46cd599f97051dd7aefd7031
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Title
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Tesis de doctorado, maestría, trabajos de diploma y monografías técnicas
Description
An account of the resource
Versiones electrónicas de las tesis de doctorado, maestría y trabajos de diploma de la Facultad de Química, Universidad de la República (UdelaR).
Incluye únicamente trabajos hasta el año 2023. Los trabajos posteriores se encuentran disponibles en el Repositorio Colibrí.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
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Title
A name given to the resource
<strong>Desarrollo de película comestible biopolimérica con incorporación de nanopartículas bioactivas de potencial aplicación en productos alimentarios</strong>
Subject
The topic of the resource
CIENCIAS DE LOS ALIMENTOS
NANOPARTÍCULAS
PELÍCULAS BIOPOLIMERICAS
INOCUIDAD ALIMENTARIA
Abstract
A summary of the resource.
Los envases alimentarios activos pueden ser diseñados para reducir y controlar efectivamente la aparición de microorganismos patógenos y de deterioro, y por ende contribuir a la inocuidad y a prolongar la vida útil de los alimentos. Una alternativa de creciente interés dentro del área de envasado es el desarrollo de películas y recubrimientos comestibles y biodegradables a partir de productos naturales. Debido a sus propiedades únicas, los biopolímeros tales como el quitosano (CS) pueden ser utilizados como componentes principales de películas y recubrimientos. En particular, las películas biopoliméricas pueden contener diversos aditivos para mejorar su funcionalidad, tales como agentes antimicrobianos. La nisina (NIS) es una bacteriocina producida por Lactococcus lactis que presenta actividad antibacteriana contra Listeria monocytogenes y es la única bacteriocina Generalmente Reconocida Como Segura (GRAS). Sin embargo, su actividad en alimentos está limitada por varios factores por lo que es posible recurrir a la utilización de técnicas de nanoencapsulación para preservar la actividad y controlar la liberación de dicho compuesto.
Creator
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<strong>Zimet, Patricia</strong>
Publisher
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Montevideo: UdelaR-Facultad de Química
Date
A point or period of time associated with an event in the lifecycle of the resource
2019
Rights
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p>La legislación uruguaya protege el derecho 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)</p>
<p><strong> ADVERTENCIA -</strong> 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.</p>
Format
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PDF
Language
A language of the resource
Inglés
Type
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Tesis
Identifier
An unambiguous reference to the resource within a given context
664 ZIM
Ciencia de los alimentos
Inocuidad alimentaria
Nanopartículas
Peliculas biopolimericas
-
https://riquim.fq.edu.uy/files/original/1fc99c8473e1456de3ef5a3ad502d253.pdf
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Omeka Image File
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Bit Depth
8
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188
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Dublin Core
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Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
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Title
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<strong>Optimización de un método primario para la determinación de creatinina en suero humano mediante GC-IDMS</strong>
Subject
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CREATININA
SUERO HUMANO
CROMATOGRAFIA DE GASES
DETERMINACION QUMICA
BIBLIOGRAFIA NACIONAL QUIMICA
2019
Abstract
A summary of the resource.
Los métodos primarios constituyen el nivel jerárquico de medición más elevado debido a que permiten implementar la trazabilidad a las unidades del Sistema Internacional. El objetivo de este trabajo fue la optimización de un método primario para la determinación de creatinina en suero humano por dilución isotópica mediante cromatografía gaseosa acoplada a espectrometría de masa (GC – IDMS), adaptado de un método de referencia publicado en el Joint Committee for Traceability in Laboratory Medicine (JCTLM - BIPM). Se optimizaron factores vinculados a las etapas de equilibrado isotópico y derivatización. Para esto se realizó un diseño experimental de tres factores en dos niveles (diseño 23) y un análisis de varianza de un factor (ANOVA). Las respuestas evaluadas en el diseño experimental fueron la señal correspondiente a la creatinina, la eficiencia de derivatización, la relación de eficiencia de derivatización y el sesgo. El método propuesto, optimizado para las etapas de equilibrado isotópico y derivatización, presenta mayor eficiencia y simplicidad comparado con el método original, y cuenta con un sesgo adecuado al propósito. Luego de su validación podrá ser implementado para el desarrollo de herramientas de aseguramiento de la calidad de los laboratorios clínicos que realizan estas mediciones rutinariamente.
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<strong>Silva, Ana Inés</strong>
<strong>Almirón, Florencia</strong>
<strong>Ferreira, Elizabeth</strong>
<a title="Curriculum Vitae" href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=2ahUKEwjUpbHa5r_mAhXnK7kGHWGCAqYQFjAAegQIAhAH&url=https%3A%2F%2Fexportcvuy.anii.org.uy%2FCvEstatico%2F%3FurlId%3D61479bcedba0147d3c3d319c58b33c3b8097d0e921a472a96c977f72410c865c0f760872b9315b74ede8b43e4be18142c73316e553e66830ee9d5a4c2cfdd139%26formato%3Dpdf%26convocatoria%3D21&usg=AOvVaw27Y3Lz3kXq6ufLaHD6Mkxc" target="_self"><strong>Pistón, Mariela</strong></a>
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Innotec : Revista del Laboratorio Tecnólogico del Uruguay no. 17, 2019. -- p. 102-116
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LATU
Date
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2019
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir<strong> l</strong>os documentos u objetos)</p>
<p><strong>La legislación uruguaya</strong> protege el derecho 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)</p>
<p><strong>ADVERTENCIA -</strong> 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.</p>
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DOI: 0000-0003-1572-5736
Creatinina
Cromatografía de gases
Determinación química
Suero humano
-
https://riquim.fq.edu.uy/files/original/1d3e755a4a64287b450bd49eb6024dc4.pdf
97f25e0348b1eae581c14240171b4dc2
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Title
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Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
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Departamento de Documentación y Biblioteca
RIQUIM
Document
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Title
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<strong>Analysis of the NCR Mechanisms in Hanseniaspora vineae and Saccharomyces cerevisiae During Winemaking</strong>
Subject
The topic of the resource
AMINOACIDOS
NITROGENO
FERMENTACION ALCOHOLICA
LEVADURAS
VINOS
SACCHAROMYCES CEREVISIAE
HANSENIASPORA VINEAE
BIBLIOGRAFIA NACIONAL QUIMICA
2019
Abstract
A summary of the resource.
There is increasing interest in the use of non-Saccharomyces yeasts in winemaking due to their positive attributes. The non-Saccharomyces yeast Hanseniaspora vineae is an apiculate yeast that has been associated with the production of wine with good fermentation capacity and an increase in aromatic properties. However, this yeast represents a concern in mixed culture fermentation because of its nutrient consumption, especially nitrogen, as its mechanisms of regulation and consumption are still unknown. In this study, we analyzed the nitrogen consumption, as well as the nitrogen catabolism repression (NCR) mechanism, in two genome-sequenced H. vineae strains, using synthetic must fermentations. The use of synthetic must with an established nitrogen content allowed us to study the NCR mechanism in H. vineae, following the amino acid and ammonia consumption, and the expression of genes known to be regulated by the NCR mechanism in S. cerevisiae, AGP1, GAP1, MEP2, and PUT2. H. vineae exhibited a similar amino acid consumption and gene expression profile to S. cerevisiae. However, the wine strain of S. cerevisiae QA23 consumed ammonia and valine more quickly and, in contrast, tyrosine and tryptophan more slowly, than the H. vineae strains. Our results showed a similar behavior of nitrogen regulation in H. vineae and S. cerevisiae, indicating the presence of the NCR mechanism in this Hanseniaspora yeast differentiated before the whole genome duplication event of the Saccharomyces complex. Future study will elucidate if the NCR mechanism is the only strategy used by H. vineae to optimize nitrogen consumpti
Creator
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<strong>Lleixá, Jessica</strong>
<strong>Martín, Valentina</strong>
<strong>Giorello, Facundo.</strong>
<strong>Portillo, María C.</strong>
<a title="Curriculum Vitae" href="https://exportcvuy.anii.org.uy/CvEstatico/?urlId=8ccb5adf5e034ef96c0a125b78ad413aa3342b85ebd78407b9942af62fa2cbca3bb99b7ba8a494b83c813ecac54cfcd67c603a8f425ba0d9961d03d7c2f8d777&formato=pdf&convocatoria=21" target="_self"><strong>Carrau, Francisco.</strong></a>
<strong>Beltran, Gemma</strong>
<strong>Mas, Albert</strong>
Source
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Frontiers in Genetics v. 9, 2019.-- 9p.--e747
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Frontiers Media S.A.
Date
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2019
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislación uruguaya protege el derecho</strong> 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)</p>
<p><strong>ADVERTENCIA -</strong> 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.</p>
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DOI: 10.3389/fgene.2018.00747
Aminoácidos
Fermentacion Alcoholica
Hanseniaspora Vineae
Levaduras
Nitrógeno
Saccharomyces cerevisiae
Vinos
-
https://riquim.fq.edu.uy/files/original/7c174884a892652b95c3352f9d618f35.pdf
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Title
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Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
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Departamento de Documentación y Biblioteca
RIQUIM
Document
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Title
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<strong>Can front-of-pack nutrition labeling influence children's emotional associations with unhealthy food products? :An experiment using emoji</strong>
Subject
The topic of the resource
NUTRICION
EMOCIONES
INFORMACION NUTRICIONAL
RESPUESTAS NUTRICIONALES
ADVERTENCIAS NUTRICIONALES
BIBLIOGRAFIA NACIONAL QUIMICA
2019
Abstract
A summary of the resource.
Food products targeted at children are usually marketed using persuasive elements aimed at creating positive hedonic and emotional associations. For this reason, changes in children's emotional associations with unhealthy food products can discourage their consumption. In this context, the aim of the present study was to compare children's emotional associations with food products featuring different front-of-pack (FOP) nutrition labelling schemes. A total of 492 children (6–12 years old) were randomly divided into three groups, each of which evaluated a series of packages featuring different FOP nutrition labelling schemes: guidelines daily amount (GDA), traffic light system (TLS) and nutritional warnings. For each of the six packages and three unpackaged products, children were asked to select all the emoji from a list that described how they would feel eating the product. Data were analyzed using generalized linear models. FOP nutrition labelling significantly influenced the frequency of use five of the 16 emoji. In general, children who evaluated packages with directive and semi-directive schemes used emoji associated with positive emotions less frequently than those who evaluated packages with the GDA system. The effect of FOP nutrition labelling scheme on emotional associations was moderated by age and type of school. The effect of directive and semi-directive FOP nutritional schemes, in special nutritional warnings, tended to be higher for younger children and children from public schools. These results suggest that FOP nutrition labelling may contribute to discouraging consumption of products with high content of nutrients associated with non-communicable diseases among children.
Creator
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<strong>Lima, Mayara</strong>
<strong>de Alcantara, Marcela</strong>
<strong>Martins, Inayara B. A.</strong>
<strong><a title="Curriculum Vitae" href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=2ahUKEwiUu6uN17_mAhWcEbkGHZWqAO8QFjAAegQIBBAE&url=https%3A%2F%2Fexportcvuy.anii.org.uy%2FCvEstatico%2F%3FurlId%3De41ee09b825f22635cb8a1e9b42b334d75d1c2be0ccaad4f086d148a0ebac442b4a82cfb05ef977a8fe31965e28ee4bb8889f1ccb549f56f20a9403e2c02a0cf%26formato%3Dpdf%26convocatoria%3D21&usg=AOvVaw2b6EcmcyrtNMCI5VJlC4Az" target="_self">Ares, Gastón.</a></strong>
<strong>Rosires, Deliza</strong>
Source
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Food Research International v. 120, 2019.-- p. 217-225
Publisher
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Elsevier
Date
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2019
Rights
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> 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)</p>
<p><strong>ADVERTENCIA -</strong> 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.</p>
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PDF
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Artículo
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DOI: 10.1016/j.foodres.2019.02.027
Advertencias Nutricionales
Información nutricional
Nutrición
Respuestas Nutricionales
-
https://riquim.fq.edu.uy/files/original/09430a27bed0becf08e7451f8c20cb1f.pdf
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Title
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Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
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PDF
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Title
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<strong>Sensory product characterization by consumers using check-all-that-apply questions :Investigations linked to term development using kiwifruit as a case study</strong>
Subject
The topic of the resource
COMPORTAMIENTO DEL CONSUMIDOR
EVALUACION SENSORIAL
FRUTAS
KIWIS
BIBLIOGRAFIA NACIONAL QUIMICA
2019
Abstract
A summary of the resource.
Sensory product characterization is a cornerstone activity in sensory science, and increasingly it is performed by consumers. Check‐all‐that‐apply (CATA) questions are popular for this purpose, and solid guidelines for many aspects of their implementation exist. However, they do not extend to term development. The present research is situated in this gap, and across 11 consumer studies (n = 1,455) the influence of term variations (e.g., “acid” or “acidic”) and CATA list composition was explored. The description of samples and their discrimination was affected by both factors, but particularly the former. The need for terms to be readily understood and related to the vocabulary consumers commonly used for describing the test products was supported. There was some evidence supporting consumers' ability to use specific sensory descriptors, but also instances showing the opposite. Composite terms (e.g., “tangy/sour”) showed potential for providing contextualizing information regarding the focal sensory characteristic, but they were not always beneficial. CATA terms of particular relevance for consumers' sensory perception of kiwifruit were identified, to the benefit of new cultivar development efforts.
Creator
An entity primarily responsible for making the resource
<strong>Jaeger, Sara R.</strong>
<strong>Hunter, Denise C.</strong>
<a title="Curriculum Vitae" href="https://exportcvuy.anii.org.uy/CvEstatico/?urlId=e13bee77c03cddbef59b397e314055a6622de73c70417f3162757bfad754bfa8ad01125204736ed535ca050230cfa514a6e43d3d2464b7fea2cb77f4995d0c4b&formato=pdf&convocatoria=21" target="_self"><strong>Vidal, Leticia.</strong></a>
<strong>Chheang, Sok L.</strong>
<a title="Curriculum Vitae" href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=2ahUKEwiUu6uN17_mAhWcEbkGHZWqAO8QFjAAegQIBBAE&url=https%3A%2F%2Fexportcvuy.anii.org.uy%2FCvEstatico%2F%3FurlId%3De41ee09b825f22635cb8a1e9b42b334d75d1c2be0ccaad4f086d148a0ebac442b4a82cfb05ef977a8fe31965e28ee4bb8889f1ccb549f56f20a9403e2c02a0cf%26formato%3Dpdf%26convocatoria%3D21&usg=AOvVaw2b6EcmcyrtNMCI5VJlC4Az" target="_self"><strong>Ares, Gastón</strong>.</a>
<strong>Harker, F. Roger</strong>
Source
A related resource from which the described resource is derived
Journal of Sensory Studies v. 34, no. 3, 2019. -- 13p. --e12490
Publisher
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Wiley
Date
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2019
Rights
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> 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)</p>
<p><strong> ADVERTENCIA -</strong> 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.</p>
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PDF
Language
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Inglés
Type
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Artículo
Identifier
An unambiguous reference to the resource within a given context
DOI: 10.1111/joss.12490
Conportamiento del Consumidor
Evaluación sensorial
Frutas
Kiwis
-
https://riquim.fq.edu.uy/files/original/05421ad9bc21f6406b34c1d99dd6319a.pdf
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Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>The item-by-use (IBU) method for measuring perceived situational appropriateness : A methodological characterisation using CATA questions</strong>
Subject
The topic of the resource
COMPORTAMIENTO DEL CONSUMIDOR
ALIMENTOS
BEBIDAS
METODOLOGIA
BIBLIOGRAFIA NACIONAL QUIMICA
Abstract
A summary of the resource.
Contextual factors influence consumers’ food choice and consumption decisions. The measurement of perceived situational appropriateness provides information on these influences and is easily implemented in product test situations, especially when done using the item-by-use (IBU) method. The research presents a methodological characterisation of the IBU approach when implemented as check-all-that-apply (CATA) questions. Across 14 consumer studies (33–206 people per study), four research questions (RQ) were addressed. It was found that: 1) Co-elicitation of IBU responses did not bias hedonic responses, and hedonic responses were not modulated by the type of IBU terms used (descriptive vs. emotive) (RQ1); 2) IBU responses may be modulated by co-elicitation with hedonic responses, but not by sample set composition (RQ2); 3) IBU responses were repeatable following assessments of within- and between-study responses (RQ3); and 4) For sample sizes typical in product testing research with consumers (100+), IBU responses are likely to be stable, and if differences between samples are large, they may be stable when obtained from fewer people (30+) (RQ4). An underpinning assumption of the research, that IBU responses provide product insights beyond hedonic responses (RA1) was also empirically confirmed. In summary, the findings from the present research supports the use of the CATA questions to obtain IBU sample characterisations and enhance product testing.
Creator
An entity primarily responsible for making the resource
<strong>Jaeger, Sara R.</strong>
<strong>Lee, Pui-Yee</strong>
<strong>Jin, David</strong>
<strong>Chheang, Sok L.</strong>
<strong>Rojas Rivas, Edgar</strong>
<a title="Curriculum Vitae" href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=2ahUKEwiUu6uN17_mAhWcEbkGHZWqAO8QFjAAegQIBBAE&url=https%3A%2F%2Fexportcvuy.anii.org.uy%2FCvEstatico%2F%3FurlId%3De41ee09b825f22635cb8a1e9b42b334d75d1c2be0ccaad4f086d148a0ebac442b4a82cfb05ef977a8fe31965e28ee4bb8889f1ccb549f56f20a9403e2c02a0cf%26formato%3Dpdf%26convocatoria%3D21&usg=AOvVaw2b6EcmcyrtNMCI5VJlC4Az" target="_self"><strong>Ares, Gastón.</strong></a>
Source
A related resource from which the described resource is derived
Food Quality and Preference v. 78, 2019. -- 10 p.--e103724
Publisher
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Elsevier
Date
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2019
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> 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)</p>
<p><strong>ADVERTENCIA -</strong> 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.</p>
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PDF
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Artículo
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DOI:10.1016/j.foodqual.2019.103724
Alimentos
Bebidas
Comportamiento del consumidor
Metodología
-
https://riquim.fq.edu.uy/files/original/f57a3c17864cd5263b615f9c52aa2c1e.pdf
0ebebc2e46cd599f97051dd7aefd7031
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Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
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Title
A name given to the resource
<strong>Do food-related emotional associations differ with socio-economic status? : An exploratory qualitative study with Brazilian consumers</strong>
Subject
The topic of the resource
COMPORTAMIENTO DEL CONSUMIDOR
EMOCIONES
BRASIL
ESTATUS SOCIOECONOMICO
BIBLIOGRAFIA NACIONAL QUIMICA
2019
Abstract
A summary of the resource.
Contextual and individual variables have been shown to play a key role in shifting consumers' emotional reaction to food products. Socio-economic status (SES) influences consumer past and present experiences with food products, as well as the social and personal meanings attached to foods, which can strongly affect their emotional associations. In this context, the aim of the present work was to explore differences in food-related emotional associations with foods of Brazilian consumers from low and middle/high SES. A total of 300 Brazilian participants of different SES were asked to complete four free-listing tasks related to the emotions they associated with the foods they liked the most/least and the foods they associated with positive/negative emotions. Participants elicited a wide range of associations, most of which were related to moods and emotions. The identified moods and emotions have been included in word-based emotion questionnaires. Although similar terms were elicited by both SES groups, differences in their frequency of mention were found. In addition, SES groups also differed in the foods they associated with positive and negative emotions, which could be explained by differences in their eating patterns. Results stress the need to further study the influence of SES on food-related emotional associations.
Creator
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<strong>Vasconcelos Fonseca, V.</strong>
<a title="Curriculum Vitae" href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=2ahUKEwiUu6uN17_mAhWcEbkGHZWqAO8QFjAAegQIBBAE&url=https%3A%2F%2Fexportcvuy.anii.org.uy%2FCvEstatico%2F%3FurlId%3De41ee09b825f22635cb8a1e9b42b334d75d1c2be0ccaad4f086d148a0ebac442b4a82cfb05ef977a8fe31965e28ee4bb8889f1ccb549f56f20a9403e2c02a0cf%26formato%3Dpdf%26convocatoria%3D21&usg=AOvVaw2b6EcmcyrtNMCI5VJlC4Az" target="_self"><strong>Ares, Gastón.</strong></a>
<strong>Deliza, Rosires</strong>
Source
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Food Research International v. 116, 2019. -- p. 687-696
Publisher
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Elsevier
Date
A point or period of time associated with an event in the lifecycle of the resource
2019
Rights
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislación uruguaya protege el derecho</strong> 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)</p>
<p><strong>ADVERTENCIA -</strong> 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.</p>
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Artículo
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DOI: 10.1016/j.foodres.2018.08.097
Brasil
Comportamiento del consumidor
Emociones
Estatus socioeconomico
-
https://riquim.fq.edu.uy/files/original/d4ac2027c45af4fa97e7760212f8beda.pdf
0ebebc2e46cd599f97051dd7aefd7031
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Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
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PDF
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Title
A name given to the resource
<strong>Factors underlying compliance with a healthy snacking initiative in the school environment : accounts of school principals in Montevideo (Uruguay)</strong>
Subject
The topic of the resource
NUTRICION
POLITICAS DE NUTRICION
OBESIDAD INFANTIL
ESCUELAS
URUGUAY
AMBIENTE ALIMENTARIO
BIBLIOGRAFIA NACIONAL QUIMICA
2019
Abstract
A summary of the resource.
OBJECTIVE: To evaluate the implementation of the Uruguayan healthy snacking initiative in primary and secondary schools in the capital, and to explore the factors underlying compliance from the perspective of school principals. DESIGN: A mixed-method approach was used, which included semi-structured interviews with school principals and a survey of the foods and beverages sold and advertised in the schools. SETTING: Primary and secondary schools in Montevideo (the capital city of Uruguay).ParticipantsSchool principals. RESULTS: The great majority of the schools did not comply with the initiative. Exhibition of non-recommended products was the main cause for non-compliance, followed by advertising of non-recommended products through promotional activities of food and beverage companies. Although school principals were aware of the healthy snack initiative and showed a positive attitude towards it, the majority lacked knowledge about its specific content. Factors underlying compliance with the healthy snacking initiative were related to its characteristics, characteristics of the schools, and external factors such as family habits and advertising. CONCLUSIONS: Results showed that the rationale underlying the selling of products at schools favours the availability of ultra-processed products and constitutes the main barrier for the promotion of healthy dietary habits among children and adolescents. Strategies aimed at facilitating the identification of unhealthy foods and beverages and provision of incentives to canteen managers to modify their offer are recommended.
Creator
An entity primarily responsible for making the resource
<strong>Girona, Alejandra</strong>
<strong>Iragola, Valentina</strong>
<strong>Alcaire, Florencia.</strong>
<strong>Curutchet, María Rosa</strong>
<strong>Pereira, Pablo</strong>
<strong>Magnani, Daiana</strong>
<strong>Barreto, Patricia</strong>
<strong>Petingi, Sofía</strong>
<strong>Allegue, Gimena</strong>
<strong>Conzalo, Gonzalo</strong>
<strong>Mosteiro, Camila</strong>
<a title="Curriculum Vitae" href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=2ahUKEwiUu6uN17_mAhWcEbkGHZWqAO8QFjAAegQIBBAE&url=https%3A%2F%2Fexportcvuy.anii.org.uy%2FCvEstatico%2F%3FurlId%3De41ee09b825f22635cb8a1e9b42b334d75d1c2be0ccaad4f086d148a0ebac442b4a82cfb05ef977a8fe31965e28ee4bb8889f1ccb549f56f20a9403e2c02a0cf%26formato%3Dpdf%26convocatoria%3D21&usg=AOvVaw2b6EcmcyrtNMCI5VJlC4Az" target="_self"><strong>Ares, Gastón</strong></a>
Source
A related resource from which the described resource is derived
Public Health Nutrition v. 22, no. 4, 2019. -- p. 726-737
Publisher
An entity responsible for making the resource available
Cambridge University Press
Date
A point or period of time associated with an event in the lifecycle of the resource
2019
Rights
Information about rights held in and over the resource
<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislación uruguaya protege el derecho</strong> 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)</p>
<p><strong>ADVERTENCIA -</strong> 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.</p>
Format
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PDF
Language
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Inglés
Type
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Artículo
Identifier
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DOI: 10.1017/S1368980018003488
ESCUELAS
Nutrición
Obesidad infantil
Politicas de nutrición
-
https://riquim.fq.edu.uy/files/original/90bc07349386508ec7843f59471c3d23.pdf
0ebebc2e46cd599f97051dd7aefd7031
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Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
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PDF
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Title
A name given to the resource
<strong>Synthesis, Profiling, and in Vivo Evaluation of Cyclopeptides Containing N-Methyl Amino Acids as Antiplasmodial Agents</strong>
Subject
The topic of the resource
ANTIMALARICOS
SINTESIS QUIMICA
PROPIEDADES FISICOQUIMICAS
CICLOPEPTIDOS
BIBLIOGRAFIA NACIONAL QUIMICA
2019
Abstract
A summary of the resource.
Malaria is a major tropical disease where important needs are to mitigate symptoms and to prevent the establishment of infection. Cyclopeptides containing N-methyl amino acids with in vitro activity against erythrocytic forms as well as liver stage are presented. The synthesis, parasitological characterization, physicochemical properties, in vivo evaluation, and mice pharmacokinetics are describe
Creator
An entity primarily responsible for making the resource
<strong>Fagundez, Catherine</strong>
<strong>Sellanes, Diver</strong>
<strong>Peña, Stella</strong>
<strong>Scarone, Laura</strong>
<strong>Aguiar, Anna C. C.</strong>
<strong>de Souza, Juliana O.</strong>
<strong>Guido, Rafael V. C.</strong>
<strong>Stewart, Lindsay</strong>
<strong>Yardley, Vanessa</strong>
<strong>Ottilie, Sabine</strong>
<strong>Winzeler, Elizabeth A.</strong>
<strong>Gamo, Francisco J.</strong>
<strong>Sanz, Laura M.</strong>
<a title="Curriculum Vitae" href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=2ahUKEwiw6_XV6L_mAhVmFbkGHZYQCHoQFjAAegQIBRAH&url=https%3A%2F%2Fexportcvuy.anii.org.uy%2FCvEstatico%2F%3FurlId%3Dce3355fb23e003850e4fa1f06c5342b918dfd64cda25912cab59933f806ac0b8e59fe24423e4d254d567d26b057887c43b50474a1c989777b54ad95d60ba9790%26formato%3Dpdf%26convocatoria%3D21&usg=AOvVaw2ZhYNEIJkYiPf8IaLi9C6H" target="_self"><strong>Serra, Gloria</strong></a>
Source
A related resource from which the described resource is derived
ACS Medicinal Chemistry Letters |g v. 10, no.1, 2019. -- p. 137-141<strong><br /></strong>
Publisher
An entity responsible for making the resource available
American Chemical Society
Date
A point or period of time associated with an event in the lifecycle of the resource
2019
Rights
Information about rights held in and over the resource
<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> 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)</p>
<p><strong>ADVERTENCIA -</strong> 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.</p>
Format
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PDF
Language
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Inglés
Type
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Artículo
Identifier
An unambiguous reference to the resource within a given context
DOI: 10.1021/acsmedchemlett.8b00543
Antimalaricos
Ciclopéptidos
Propiedades fisicoquímicas
Síntesis Química
-
https://riquim.fq.edu.uy/files/original/de861e003f5f7ed07967bce12184edeb.pdf
0ebebc2e46cd599f97051dd7aefd7031
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8
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164
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123
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The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
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Title
A name given to the resource
<strong>Global Profile : Going beyond liking to better understand product experience</strong>
Subject
The topic of the resource
EVALUACION SENSORIA
EMOCIONES
ENTREVISTA EN LINEA
BIBLIOGRAFIA NACIONAL QUIMICA
2019
Abstract
A summary of the resource.
Over the last few years, interest in collecting an increasing variety of information in order to acquire a deeper and more comprehensive understanding of the consumer experience with products has steadily grown. The present study was designed to develop a methodological approach to explore the Global Profile of products within a category. A product-specific questionnaire was developed using one-on-one online interviews conducted with a modified version of the Repertory Grid Method (RGM) combined with semiotic analysis, EmoSemio, extended to cover all the main dimensions of product experience of the category of processed tomato. A 96 item questionnaire - including liking, sensory properties, emotions, emotional and functional conceptualisations and contextual appropriateness measures - was developed and employed in a home use test with 196 consumers who evaluated 9 products (one per day). All the statements were found to discriminate between products with the exception of one. A Multiple Factor Analysis showed that emotions were highly correlated with functional/emotional conceptualisations, while sensory properties were mainly related to emotional conceptualisations (memories) and uses in the recipes. The information provided by the simultaneous collection of these different dimensions allows to go beyond liking and may be used in product development and innovation in order to better understand the consumer experience of a product.
Creator
An entity primarily responsible for making the resource
<strong>Spinelli, S</strong>
<strong>Dinella, C</strong>
<a title="Curriculum Vitae" href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=2ahUKEwiUu6uN17_mAhWcEbkGHZWqAO8QFjAAegQIBBAE&url=https%3A%2F%2Fexportcvuy.anii.org.uy%2FCvEstatico%2F%3FurlId%3De41ee09b825f22635cb8a1e9b42b334d75d1c2be0ccaad4f086d148a0ebac442b4a82cfb05ef977a8fe31965e28ee4bb8889f1ccb549f56f20a9403e2c02a0cf%26formato%3Dpdf%26convocatoria%3D21&usg=AOvVaw2b6EcmcyrtNMCI5VJlC4Az" target="_self"><strong>Ares, Gastón.</strong></a>
<strong>Abbà, S.</strong>
<strong>Zoboli, G. P.</strong>
<strong>Monteleone, E.</strong>
Source
A related resource from which the described resource is derived
Food Research International v. 121, 2019. -- p. 205-216
Publisher
An entity responsible for making the resource available
Elsevier
Date
A point or period of time associated with an event in the lifecycle of the resource
2019
Rights
Information about rights held in and over the resource
<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> 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)</p>
<p><strong>ADVERTENCIA -</strong> 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.</p>
Format
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PDF
Language
A language of the resource
Inglés
Type
The nature or genre of the resource
Artículo
Identifier
An unambiguous reference to the resource within a given context
DOI: 10.1016/j.foodres.2019.03.013
Emociones
Entrevista en linea
Evaluación sensorial
-
https://riquim.fq.edu.uy/files/original/f9eff8503a4f28b4b77050e4c231fe2d.jpg
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Omeka Image File
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https://riquim.fq.edu.uy/files/original/3f7219f7b848dd36db75ef3decc1d6e0.pdf
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
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Departamento de Documentación y Biblioteca
RIQUIM
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Title
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<strong>Reacciones biológicas diferenciales entre la insulina común y las protaminas insulinas, insulina zinc protamina e insulina cristalizada</strong>
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REACCIONES BIOLOGICAS
INSULINA
BIBLIOGRAFIA NACIONAL QUIMICA
1938
Creator
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<strong>Coppetti, Victor</strong>
<strong>Sapriza, José P.</strong>
Source
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Anales de la Facultad de Química y Farmacia (Uruguay) v. 2, no. 5, 1938. -- p. 66-71
Publisher
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Facultad de Química y Farmacia (Uruguay)
Date
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1938
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislación uruguaya protege el derecho</strong> 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)</p>
<p><strong>ADVERTENCIA -</strong> 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.</p>
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PDF
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Español
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Artículo
1938
Bibliografía Nacional Química
Insulina
Reacciones biológicas
-
https://riquim.fq.edu.uy/files/original/929d6bc29405a3d74f1360b95e249290.pdf
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146
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Title
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Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
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The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
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<strong>Bond valence parameters for alkali– and alkaline-earth–oxygen pairs: derivation and application to metal−organic compounds</strong>
Subject
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METALES
COMPUESTOS ORGANICOS
VALENCIA DE ENLACE
HIBRIDOS ORGANICOS
HIBRIDOS INORGANICOS
BIBLIOGRAFIA NACIONAL QUIMICA
2019
Abstract
A summary of the resource.
New bond valence R0 parameters were derived for alkali– and alkaline-earth–oxygen pairs encountered in metal−organic compounds. A total of 7693 metal−oxygen bond lengths were extracted from structures deposited in the Cambridge Structural Database (CSD) and containing at least one carboxylate ligand bound to the metal. One hundred structures were individually analyzed for each metal. R0 values were computed using two different approaches: geometric mean and graphical fitting. In both cases, the bond valence parameter b was fixed at 0.37 Å. R0 values obtained using a geometric mean approach were 1.744 (Na–O), 2.094 (K–O), 2.228 (Rb–O), 2.412 (Cs–O), 1.661 (Mg–O), 1.933 (Ca–O), 2.090 (Sr–O), and 2.265 Å (Ba–O). These parameters yielded more accurate metal bond valence sums (BVS) and lower root-mean square deviations (RMSD) than those computed using R0 values currently available in the literature,1 which had been derived from the structures of inorganic oxides. The most significant improvement was observed for sodium (this work mean BVS = 1.01 v.u., RMSD = 0.116 v.u.; literature mean BVS = 1.18 v.u., RMSD = 0.226 v.u.; v.u.: valence units) and magnesium (this work mean BVS = 2.00 v.u., RMSD = 0.038 v.u.; literature mean BVS = 2.18 v.u., RMSD = 0.100 v.u.). More accurate bond valence sums and lower variances were also observed when the new set of R0 values was applied to metal–organic compounds featuring oxygenated ligands such as ethers, ketones, aldehydes, alcohols, and esthers. These parameters should be applicable to the structural and crystal-chemical analysis of metal−organic compounds ranging from coordination complexes to organic−inorganic extended hybrids.
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<strong>Yee, Todd A.</strong>
<a title="Curriculum Vitae" href="https://exportcvuy.anii.org.uy/CvEstatico/?urlId=a6f6b983eb02f40fe8e9784a71115fd267d30ff3d5997288d688b4c247e99d4e992cc6c5f422970aefe50e0211ce803a6f4322d3eda65e95887a20dd9a4e39fd&formato=pdf&convocatoria=21" target="_self"><strong>Suescun, Leopoldo</strong></a>
<strong>Rabuffetti, Federico A</strong>
Source
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Journal of Solid State Chemistry v. 270, 2019. -- p. 242-246
Publisher
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Elsevier
Date
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2019
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> 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)</p>
<p><strong>ADVERTENCIA -</strong> 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.</p>
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PDF
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Inglés
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Artículo
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DOI: 10.1016/j.jssc.2018.11.025
Compuestos orgánicos
Hibridos inorganicos
Hibridos orgánicos
Metales
-
https://riquim.fq.edu.uy/files/original/987610db8186c5b4948ccc5589b7e821.pdf
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Title
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Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
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Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
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If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
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Title
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<strong>Evaluation of the potential utilization of conventional and unconventional biomass wastes resources for energy production</strong>
Subject
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CINETICA
BIOMASA
COMBUSTION
ANALISIS TERMICO
PRODUCCION DE ENERGIA
BIBLIOGRAFIA NACIONAL QUIMICA
2019
Abstract
A summary of the resource.
This work presents kinetic and thermal data of three different biomass wastes with high availability in Uruguay. Samples were analysed by proximate, ultimate and thermogravimetric analyses, transient plane source, and a cone calorimeter. DTG results at different heating rates allowed us to identify different stages during the thermogravimetric analysis. Kinetic modelling per stages was realized for each stage observed during the heating of the biomass samples. The kinetic was modelled minimizing the square difference between the experimental data and theoretical values obtained with the model. Activation energy values were obtained for each stage, with values in the range 164-217 kJ mol-1 for the decomposition of cellulose and hemicellulose, and between 190-507 kJ mol-1 for the decomposition of lignin
Creator
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<a title="Curriculum Vitae" href="https://exportcvuy.anii.org.uy/pdf/?170ede8040fa418502d49b9cd7120d0d4f0ccf6c1d16f3c0684ddc210a3426547f745451e95128b40a068367fe03efd03f883f820d2576f04d3f35474013b78a" target="_self"><strong>Torres, Martín</strong></a>
<strong>Portugau, Patrice</strong>
<a title="Curriculum Vitae" href="https://exportcvuy.anii.org.uy/CvEstatico/?urlId=d6a1ca884a027eec4961f1c30b1ec7e251b14a5f38df7b6732303aee30b9db559f88b16c3a68ec11b3a0a579196b5ba6b674eb8502e483cb61f982faa9ded886&formato=pdf&convocatoria=21" target="_self"><strong>Castiglioni, Jorge.</strong></a>
<strong>Yermán, Luis</strong>
<strong>Cuña, Andrés.</strong>
Source
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Renewable Energy & Power Quality Journal no. 17, 2019. -- p. 511-515
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ICREPQs
Date
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2019
Rights
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> 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)</p>
<p><strong>ADVERTENCIA -</strong> 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.</p>
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PDF
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Inglés
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Artículo
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DOI: 10.24084/repqj17.360
Analisis Termico
Biomasa
Cinetica
Combustión
Produccion de Energía