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<rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/6229">
    <dcterms:title><![CDATA[<strong>Ln(III)-Ni(II) heteropolynuclear metal organic frameworks of oxydiacetate with promising proton-conductive properties</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[TEORIA DE FUNCIONES DE LA DENSIDAD
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    <dcterms:subject><![CDATA[CONDUCTIVIDAD DE PROTONES
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    <dcterms:subject><![CDATA[ESTRUCTURA CRISTALINA
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    <dcterms:subject><![CDATA[OXIDIACETATO
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    <dcterms:subject><![CDATA[LANTANO
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    <dcterms:subject><![CDATA[NITROGENO
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    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA
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    <dcterms:subject><![CDATA[2020
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    <dcterms:abstract><![CDATA[Heteropolynuclear metal organic frameworks (MOFs) of general formula [Ln2Ni3(oda)6(H2O)6]&middot;xH2O (oda = oxydiacetate, Ln = +3 rare earth ion) were synthesized and characterized. Most of them bear a honeycomb structure with 1D channels containing 11 to 14 crystallization water molecules per formula unit. The size of the channels and the number of crystallization water molecules they contain decrease as the Ln ionic radii gets smaller along the series from La to Tm. Besides, the water content changes reversibly with temperature and relative humidity conditions. Accordingly, the as-synthesized [Tm2Ni3(oda)6(H2O)6]&middot;11H2O picks-up water when exposed to 100% relative humidity atmosphere to become [Tm2Ni3(oda)6(H2O)6]&middot;14H2O. Computational calculations show the formation of a hydrogen bond network in which layers of water molecules are arranged and associated primarily to the polar groups of the framework walls, anticipating good proton conduction along the [001] channels. Furthermore, higher confinement of water molecules in the smaller channels could favor the water molecules mobility. Indeed, the protonic conductivity of [Tm2Ni3(oda)6(H2O)6]&middot;14H2O is 2.43 &times; 10&minus;3 S&middot;cm&minus;1 at 70 &deg;C, similar to standard conductive MOFbased materials reported. A vehicular carrier mechanism by means of H3O+ species diffusing along the 1D channels of the porous structure seems to be operative, with a high activation energy value of 1.46 eV.
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    <dcterms:creator><![CDATA[<strong>Igoa, Fernando</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Romero, Mariano</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Peinado, Guzm&aacute;n</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Castiglioni, Jorge</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Gonzalez Platas, Javier</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Faccio, Ricardo</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Suescun, Leopoldo</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Kremer, Carlos</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Torres, Julia</strong>]]></dcterms:creator>
    <dcterms:source><![CDATA[CrystEngComm v.22, 2020. -- p. 5638-5648
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    <dcterms:publisher><![CDATA[Royal Society of Chemistry
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    <dcterms:date><![CDATA[2020
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    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong> (Por favor lea este aviso antes de abrir los documentos u objetos)<strong> La legislaci&oacute;n uruguaya protege el derecho de autor </strong>sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006) ADVERTENCIA - La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>
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    <dcterms:format><![CDATA[Pdf
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    <dcterms:language><![CDATA[Ingl&eacute;s
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    <dcterms:type><![CDATA[Art&iacute;culo
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    <dcterms:identifier><![CDATA[https://doi.org/10.1039/D0CE00900H
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</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/6055">
    <dcterms:title><![CDATA[<strong>N-activated carbon fiber produced by oxidation process design and its application as supercapacitor electrode</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[CARBON ACTIVADO]]></dcterms:subject>
    <dcterms:subject><![CDATA[NITROGENO]]></dcterms:subject>
    <dcterms:subject><![CDATA[ALMACENAMIENTO]]></dcterms:subject>
    <dcterms:subject><![CDATA[ENERGIA]]></dcterms:subject>
    <dcterms:subject><![CDATA[OXIDACION TERMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2020]]></dcterms:subject>
    <dcterms:abstract><![CDATA[There are three basic steps to activated carbon fibers (ACF) manufacturing, from PAN fiber: oxidation/stabilization, carbonization and activation. Carbon material, specially ACF is a very attractive material to be used as supercapacitor electrode. The literature describes carbon material surface chemistry importance for supercapacitors application, mainly nitrogen groups by N-doping. Oxidation/stabilization is an important non-explored factor that influence the surface chemical functionality. This work describes the influence of oxidation/stabilization process on ACF production, from textile PAN fiber, and the non-doping nitrogen surface chemistry characteristic caused by the oxidation process design. Its textural, structural and surface was evaluated for supercapacitor electrode. The results show that the oxidation degree can be used as a mechanism of textural and surface chemistry control. The surface chemistry is the key of this work, different oxidation conditions can produce nitrogen compounds that help to increase specific capacitance. The tests showed an increase in capacitance higher than 100% in comparison to the standard oxidation.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Rodrigues, A. C.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Munhoz, M. G. C.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Pinheiro, B. S.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Batista, A.F.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Amaral-Labat, G.A.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Cu&ntilde;a, Andr&eacute;s</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Matsushima, J. T.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Marcuzzo, J. S.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Baldan, M. R.</strong>]]></dcterms:creator>
    <dcterms:source><![CDATA[Journal of Porous Materials. v. 27, 2020. -- p.141-149]]></dcterms:source>
    <dcterms:publisher><![CDATA[Springer]]></dcterms:publisher>
    <dcterms:date><![CDATA[2020]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong> (Por favor lea este aviso antes de abrir los documentos u objetos)<strong> La legislaci&oacute;n uruguaya protege el derecho de autor </strong>sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006) ADVERTENCIA - La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[<a title="Art&iacute;culo" href="https://doi.org/10.1007/s10934-019-00799-7" target="_blank">https://doi.org/10.1007/s10934-019-00799-7</a>]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5923">
    <dcterms:title><![CDATA[<strong>N-activated carbon fiber produced by oxidation process design and its application as supercapacitor electrode</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[OXIDACION TERMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[CARBON ACTIVADO]]></dcterms:subject>
    <dcterms:subject><![CDATA[NITROGENO]]></dcterms:subject>
    <dcterms:subject><![CDATA[ENERGIA-ALMACENAMIENTO]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2019]]></dcterms:subject>
    <dcterms:abstract><![CDATA[There are three basic steps to activated carbon fibers (ACF) manufacturing, from PAN fiber: oxidation/stabilization, carbonization and activation. Carbon material, specially ACF is a very attractive material to be used as supercapacitor electrode. The literature describes carbon material surface chemistry importance for supercapacitors application, mainly nitrogen groups by N-doping. Oxidation/stabilization is an important non-explored factor that influence the surface chemical functionality. This work describes the influence of oxidation/stabilization process on ACF production, from textile PAN fiber, and the non-doping nitrogen surface chemistry characteristic caused by the oxidation process design. Its textural, structural and surface was evaluated for supercapacitor electrode. The results show that the oxidation degree can be used as a mechanism of textural and surface chemistry control. The surface chemistry is the key of this work, different oxidation conditions can produce nitrogen compounds that help to increase specific capacitance. The tests showed an increase in capacitance higher than 100% in comparison to the standard oxidation.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[Rodrigues, A. C.]]></dcterms:creator>
    <dcterms:creator><![CDATA[Munhoz, M. G. C.]]></dcterms:creator>
    <dcterms:creator><![CDATA[Pinheiro, B. S.]]></dcterms:creator>
    <dcterms:creator><![CDATA[Batista, A. F.]]></dcterms:creator>
    <dcterms:creator><![CDATA[Amaral-Labat, G. A.]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="https://www.google.com/url?sa=t&amp;rct=j&amp;q=&amp;esrc=s&amp;source=web&amp;cd=1&amp;cad=rja&amp;uact=8&amp;ved=2ahUKEwiWyLiJibvmAhW9IbkGHSfYBAkQFjAAegQIAhAC&amp;url=https%3A%2F%2Fexportcvuy.anii.org.uy%2FCvEstatico%2F%3FurlId%3D0bd4a66b6fa283d5661a41253b4a691c6138af7577dc025375efd0c96561d31c2a41a533a11cc6a6d4bb5712afd3afa8155493572956055ad18ad64539c553aa%26formato%3Dpdf%26convocatoria%3D21&amp;usg=AOvVaw2gKu7tugRW6qnofn_Nt6Hc" target="_blank">Cu&ntilde;a, Andr&eacute;s.</a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[Matsushima, J. T.]]></dcterms:creator>
    <dcterms:creator><![CDATA[Marcuzzo, J. S.]]></dcterms:creator>
    <dcterms:creator><![CDATA[Baldan, M. R.]]></dcterms:creator>
    <dcterms:source><![CDATA[Journal of Porous Materials 2019. -- p. 1-9]]></dcterms:source>
    <dcterms:publisher><![CDATA[Springer]]></dcterms:publisher>
    <dcterms:date><![CDATA[2019]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislaci&oacute;n uruguaya protege el derecho</strong> de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong> ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI:10.1007/s10934-019-00799-7]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5892">
    <dcterms:title><![CDATA[<strong>Electronic and optical properties of sulfur and nitrogen doped graphene quantum dots : A theoretical study</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[QUIMICA CUANTICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[GRAFENO]]></dcterms:subject>
    <dcterms:subject><![CDATA[AZUFRE]]></dcterms:subject>
    <dcterms:subject><![CDATA[NITROGENO]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2019]]></dcterms:subject>
    <dcterms:abstract><![CDATA[Here we present a theoretical study based on density functional theory (DFT) of the electronic and optical properties of graphene quantum dots (GQDs) doped with sulfur and nitrogen atoms. Unlike the actual literature, which focusses mostly in the edge functionalization of GQDs, our report focusses on the effect of sulfur and nitrogen atomic dopants positioned at the center and near the edge of the GQD carbon backbone structure. According to formation energies, we evidence that doping is more favorable for nitrogen than sulfur, and that the near-edge doping is more favorable than center doping. Regarding the electronic properties, there is a clear shift to lower wavelength in the UV&ndash;Vis spectra when using the CAM-B3LYP exchange correlation functional, with respect to B3LYP functional for all the structures, showing a better concordance with experimental data. As a general trend, the major transition observed in the nitrogen doped system is situated at higher wavelength, while in the case of the sulfur doped system, the transition is located at lower wavelength when comparing with the undoped GQDs. This observation is also in good agreement with the experimental trend observed for nitrogen and sulfur-doped GQDs for which a redshift and blueshift in the UV&ndash;Vis absorption is typically observed respect to the undoped case, respectively. All of this justify the selected methodology for describing the electronic and optical properties of doped GQDs and provide additional insights to correlate with the optical properties observed experimentally.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Mombr&uacute;, Dominique</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="https://exportcvuy.anii.org.uy/CvEstatico/?urlId=78facf0d0598ff2d59e7d90838f411b31afeb5a103be562009253ef1cc970564aee3fa56b166096dc30501ce91cad2f944cbf24dc7018b21d346c5edead388b2&amp;formato=pdf&amp;convocatoria=21" target="_self"><strong>Romero, Mariano</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="https://exportcvuy.anii.org.uy/CvEstatico/?urlId=2f2e59581473324400ee29ded741b9090cc25a893e73d02669ebfbc674c9e8b9b51bb30e2bca064dc7ebbd5c39aa3c844e86e507301e912aa1b0a5ae17423fa2&amp;formato=pdf&amp;convocatoria=21" target="_self"><strong>Faccio, Ricardo.</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="https://exportcvuy.anii.org.uy/pdf/?1b0a087e3c87093cbc890b5bf91c399442e82cecc6f88c2cf9bc2d893c994b60b23ca38b16378acce4a04af7b21e8aad8d2952e078de5c23f190942588f4006c" target="_self"><strong>Mombr&uacute;, &Aacute;lvaro W.</strong></a>]]></dcterms:creator>
    <dcterms:source><![CDATA[Physica E: Low-dimensional Systems and Nanostructures v. 113, 2019. -- p. 130-136]]></dcterms:source>
    <dcterms:publisher><![CDATA[Elsevier]]></dcterms:publisher>
    <dcterms:date><![CDATA[2019]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislaci&oacute;n uruguaya protege el derecho</strong> de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI: 10.1016/j.physe.2019.05.004]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5809">
    <dcterms:title><![CDATA[<strong>Analysis of the NCR Mechanisms in Hanseniaspora vineae and Saccharomyces cerevisiae During Winemaking</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[AMINOACIDOS]]></dcterms:subject>
    <dcterms:subject><![CDATA[NITROGENO]]></dcterms:subject>
    <dcterms:subject><![CDATA[FERMENTACION ALCOHOLICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[LEVADURAS]]></dcterms:subject>
    <dcterms:subject><![CDATA[VINOS]]></dcterms:subject>
    <dcterms:subject><![CDATA[SACCHAROMYCES CEREVISIAE]]></dcterms:subject>
    <dcterms:subject><![CDATA[HANSENIASPORA VINEAE]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2019]]></dcterms:subject>
    <dcterms:abstract><![CDATA[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]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Lleix&aacute;, Jessica</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Mart&iacute;n, Valentina</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Giorello, Facundo.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Portillo, Mar&iacute;a C.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="https://exportcvuy.anii.org.uy/CvEstatico/?urlId=8ccb5adf5e034ef96c0a125b78ad413aa3342b85ebd78407b9942af62fa2cbca3bb99b7ba8a494b83c813ecac54cfcd67c603a8f425ba0d9961d03d7c2f8d777&amp;formato=pdf&amp;convocatoria=21" target="_self"><strong>Carrau, Francisco.</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Beltran, Gemma</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Mas, Albert</strong>]]></dcterms:creator>
    <dcterms:source><![CDATA[Frontiers in Genetics v. 9, 2019.-- 9p.--e747]]></dcterms:source>
    <dcterms:publisher><![CDATA[Frontiers Media S.A.]]></dcterms:publisher>
    <dcterms:date><![CDATA[2019]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislaci&oacute;n uruguaya protege el derecho</strong> de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI: 10.3389/fgene.2018.00747]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5450">
    <dcterms:title><![CDATA[<strong>Nitr&oacute;geno y di&oacute;xido de carbono en la preservaci&oacute;n de alimentos frescos (productos de panader&iacute;a y pastas frescas)</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>NITROGENO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>DIOXIDO DE CARBONO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ALIMENTOS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ENVASADO DE ALIMENTOS</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1989]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1978-1984]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5197">
    <dcterms:title><![CDATA[<strong>An&aacute;lisis de gases : carbono, hidr&oacute;geno, CO2, CO, N2, ox&iacute;geno</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>GASES</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>QUIMICA ANALITICA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>CARBONO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>HIDROGENO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>DIOXIDO DE CARBONO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>MONOXIDO DE CARBONO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>NITROGENO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>OXIGENO</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1985]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1972-1978]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/4910">
    <dcterms:title><![CDATA[<strong>Triple Doped Monolayer Graphene with Boron, Nitrogen, Aluminum, Silicon, Phosphorus and Sulfur</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[BORO]]></dcterms:subject>
    <dcterms:subject><![CDATA[NITROGENO]]></dcterms:subject>
    <dcterms:subject><![CDATA[ALUMINIO]]></dcterms:subject>
    <dcterms:subject><![CDATA[FOSFORO]]></dcterms:subject>
    <dcterms:subject><![CDATA[SULFURO]]></dcterms:subject>
    <dcterms:subject><![CDATA[GRAFENO]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2017]]></dcterms:subject>
    <dcterms:abstract><![CDATA[The structure, stability, electronic properties and chemical reactivity of X/B/N triple‐doped graphene (TDG) systems (X=Al, Si, P, S) are investigated by means of periodic density functional calculations. In the studied TDGs the dopant atoms prefer to be bonded to one another instead of separated. In general, the XNB pattern is preferred, with the exception of sulfur, which favors the SBN motif. The introduction of a third dopant results in a negligible decrease of the cohesive energies with respect to the dual‐doped graphene (DDG) counterparts. Thus, it is expect that these systems can be prepared soon. For SiNB TDG, the introduction of the B dopant reduces the gap opening at the K point and restores the Dirac cones that are destroyed in SiN DDG. On the contrary, for PNB TDG, the bandgap is increased with respect to PN DDG, probably because the introduction of B weakens the PN bonding, and thus the electronic structure is rather similar to that of P‐doped graphene. Finally, with regard to the reactivity of the TDGs, for AlNB, PNB, and SNB the carbon atoms are more reactive than in their AlN, PN, and SN DDG counterparts. On the contrary, the reactivity of SiNB is lower than that of SiN DDG. Therefore, to increase the reactivity of graphene, Al, P, and S should be combined with BN motifs]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Ullah, Saif</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=330eeda61de9937431a7182c44a5ee24" target="_blank"><strong>Denis, Pablo A</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Sato, Fernando</strong>]]></dcterms:creator>
    <dcterms:source><![CDATA[ChemPhysChem v. 18, no. 14, 2017. -- p. 1864-1873]]></dcterms:source>
    <dcterms:publisher><![CDATA[Wiley]]></dcterms:publisher>
    <dcterms:date><![CDATA[2017]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislaci&oacute;n uruguaya protege el derecho</strong> de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong> ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Articulo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI: 10.1002/cphc.201700278]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/4521">
    <dcterms:title><![CDATA[<strong>Contribution of yeast and base wine supplementation to sparkling wine composition</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[VINO]]></dcterms:subject>
    <dcterms:subject><![CDATA[NITROGENO]]></dcterms:subject>
    <dcterms:subject><![CDATA[POLISACARIDOS]]></dcterms:subject>
    <dcterms:subject><![CDATA[LEVADURAS]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2016]]></dcterms:subject>
    <dcterms:abstract><![CDATA[BACKGROUND: The differential characteristic of sparkling wine is the formation of foam, which is dependent, among other factors, on yeast autolysis, aging and oenological practices. In this study, we analyzed the effects of yeast strain, nutrient supplementation to the base wine and aging process on the sparkling wine composition and its foamability. RESULTS: We determined that the addition of inorganic nitrogen promoted nitrogen liberation to the extracellular medium, while the addition of inactive dry yeast to the base wine caused an increase in the polysaccharide concentration and foaming properties of the sparkling wine. The use of synthetic and natural base wines allowed us to discriminate that the differences in high-molecular-weight polysaccharides and oligosaccharides could be attributed to the yeast cells and that the higher nitrogen content in the natural wine could be due to external proteolysis. CONCLUSION: The practices of nitrogen addition and supplementation of inactive dry yeast could modulate the main characteristics of the sparkling wine and be a critical element for the design of this kind of wine.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Mart&iacute; Raga, Mar&iacute;a</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Mart&iacute;n, Valentina</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Gil, Mariona</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Sancho, Marta</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Zamora, Fernando</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Mas, Albert</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Beltran, Gemma</strong>]]></dcterms:creator>
    <dcterms:source><![CDATA[Journal of the Science of Food and Agriculture v. 96, no. 15, 2016. -- p. 4962-4972]]></dcterms:source>
    <dcterms:publisher><![CDATA[Wiley]]></dcterms:publisher>
    <dcterms:date><![CDATA[2016]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislaci&oacute;n uruguaya protege el derecho</strong> de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI: 10.1002/jsfa.7905]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/3998">
    <dcterms:title><![CDATA[<strong>Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds by Hanseniaspora vineae strains</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[LEVADURAS]]></dcterms:subject>
    <dcterms:subject><![CDATA[NITROGENO]]></dcterms:subject>
    <dcterms:subject><![CDATA[VINO]]></dcterms:subject>
    <dcterms:subject><![CDATA[AROMA]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2016]]></dcterms:subject>
    <dcterms:abstract><![CDATA[In several grape varieties, the dominating aryl alkyl alcohols found are the volatile group of phenylpropanoid-related compounds, such as glycosylated benzyl and 2-phenylethyl alcohol, which contribute to wine with floral and fruity aromas after being hydrolysed during fermentation. Saccharomyces cerevisiae is largely recognized as the main agent in grape must fermentation, but yeast strains belonging to other genera, including Hanseniaspora, are known to predominate during the first stages of alcoholic fermentation. Although non-Saccharomyces yeast strains have a well-recognized genetic diversity, understanding of their impact on wine flavour richness is still emerging. In this study, 11&thinsp;Hansenisapora vineae strains were used to ferment a chemically defined simil-grape fermentation medium, resembling the nutrient composition of grape juice but devoid of grape-derived secondary metabolites. GC&ndash;MS analysis was performed to determine volatile compounds in the produced wines. Our results showed that benzyl alcohol, benzyl acetate and 2-phenylethyl acetate are significantly synthesized by H. vineae strains. Levels of these compounds found in fermentations with 11&thinsp;H. vineae different strains were one or two orders of magnitude higher than those measured in fermentations with a known S. cerevisiae wine strain. The implications for winemaking in response to the negative correlation of benzyl alcohol, benzyl acetate and 2-phenylethyl acetate production with yeast assimilable nitrogen concentrations are discussed.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Mart&iacute;n, Valentina</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curr&iacute;culum vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=94eb5bc2376fc85205545a11813c1472" target="_blank"><strong>Boido, Eduardo</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Giorello, Facundo</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Mas, Albert</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curr&iacute;culum vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=2df81feedac99473a4e536d2623f04c3" target="_blank"><strong>Dellacassa, Eduardo</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curr&iacute;culum vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=e2bbd8e658a30ffb5ed00147ebed8a1a" target="_blank"><strong>Carrau, Francisco</strong></a>]]></dcterms:creator>
    <dcterms:source><![CDATA[<p>Yeast (Chichester, England) 2016.</p>
<p>Disponible online.DOI: 10.1002/yea.3159</p>]]></dcterms:source>
    <dcterms:publisher><![CDATA[Wiley]]></dcterms:publisher>
    <dcterms:date><![CDATA[2016]]></dcterms:date>
    <dcterms:rights><![CDATA[<p align="LEFT"><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislaci&oacute;n uruguaya</strong> protege el derecho de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes</p>
<p>(LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p style="margin-bottom: 0cm;"><strong>ADVERTENCIA</strong> - La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI: 10.1002/yea.3159]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/3685">
    <dcterms:title><![CDATA[<strong>Strong shift in the diazotrophic endophytic bacterial community inhabiting rice (Oryza sativa) plants after flooding</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[NITROGENO]]></dcterms:subject>
    <dcterms:subject><![CDATA[ARROZ]]></dcterms:subject>
    <dcterms:subject><![CDATA[MICROBIOLOGIA]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2015]]></dcterms:subject>
    <dcterms:abstract><![CDATA[Flooding impacts soil microbial communities, but its effect on endophytic communities has rarely been explored. This work addresses the effect of flooding on the abundance and diversity of endophytic diazotrophic communities on rice plants established in a greenhouse experiment. The nifH gene was significantly more abundant in roots after flooding, whereas the nifH gene copy numbers in leaves were unaffected and remained low. The PCA (principal component analysis) of T-RFLP (terminal restriction fragment length polymorphism) profiles indicated that root communities of replicate plots were more similar and diverse after flooding than before flooding. The nifH libraries obtained by cloning and 454 pyrosequencing consistently showed a remarkable shift in the diazotrophic community composition after flooding. Gammaproteobacteria (66&ndash;98%), mainly of the genus Stenotrophomonas, prevailed in roots before flooding, whereas Betaproteobacteria was the dominant class (26&ndash;34%) after flooding. A wide variety of aerotolerant and anaerobic diazotrophic bacteria (e.g. Dechloromonas, Rhodopseudomonas, Desulfovibrio, Geobacter, Chlorobium, Spirochaeta, Selenomonas and Dehalobacter) with diverse metabolic traits were retrieved from flooded rice roots. These findings suggest that endophytic communities could be significantly impacted by changes in plant&ndash;soil conditions derived from flooding during rice cropping.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Ferrando, Luc&iacute;a</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=6bafda5eaecdd88e5424ba123376c41a" target="_blank"><strong>Fern&aacute;ndez Scavino, Ana</strong></a>]]></dcterms:creator>
    <dcterms:publisher><![CDATA[Oxford Journals]]></dcterms:publisher>
    <dcterms:date><![CDATA[2015]]></dcterms:date>
    <dcterms:rights><![CDATA[<strong>Informaci&oacute;n sobre Derechos de Autor</strong><br /> <br /> (Por favor lea este aviso antes de abrir los documentos u objetos)<br /> <br /> <strong>La legislaci&oacute;n uruguaya</strong> protege el derecho de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes<br /> <br /> (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)<br /> <br /> <strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI: http://dx.doi.org/10.1093/femsec/fiv104]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/3462">
    <dcterms:title><![CDATA[<strong>Nitrogen availability of grape juice limits killer yeast growth and fermentation activity during mixed-culture fermentation with sensitive commercial yeast strains.</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[JUGO DE UVA]]></dcterms:subject>
    <dcterms:subject><![CDATA[NITROGENO]]></dcterms:subject>
    <dcterms:subject><![CDATA[LEVADURAS]]></dcterms:subject>
    <dcterms:subject><![CDATA[FERMENTACION]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[1997]]></dcterms:subject>
    <dcterms:abstract><![CDATA[The competition between selected or commercial killer strains of type K2 and sensitive commercial strains of Saccharomyces cerevisiae was studied under various conditions in sterile grape juice fermentations. The focus of this study was the effect of yeast inoculation levels and the role of assimilable nitrogen nutrition on killer activity. A study of the consumption of free amino nitrogen (FAN) by pure and mixed cultures of killer and sensitive cells showed no differences between the profiles of nitrogen assimilation in all cases, and FAN was practically depleted in the first 2 days of fermentation. The effect of the addition of assimilable nitrogen and the size of inoculum was examined in mixed killer and sensitive strain competitions. Stuck and sluggish wine fermentations were observed to depend on nitrogen availability when the ratio of killer to sensitive cells was low (1:10 to 1:100). A relationship between the initial assimilable nitrogen content of must and the proportion of killer cells during fermentation was shown. An indirect relationship was found between inoculum size and the percentage of killer cells: a smaller inoculum resulted in a higher proportion of killer cells in grape juice fermentations. In all cases, wines obtained with pure-culture fermentations were preferred to mixed-culture fermentations by sensory analysis. The reasons why killer cells do not finish fermentation under competitive conditions with sensitive cells are discussed.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Medina, Karina</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=e2bbd8e658a30ffb5ed00147ebed8a1a"><strong>Carrau, Francisco</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Gioia, Octavio</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Brasesco, Nelson</strong>]]></dcterms:creator>
    <dcterms:source><![CDATA[Applied and Environmental Microbiology v. 63, no. 7, 1997. -- p. 2821-2825]]></dcterms:source>
    <dcterms:publisher><![CDATA[American Society for Microbiology]]></dcterms:publisher>
    <dcterms:date><![CDATA[1997]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislaci&oacute;n uruguaya</strong> protege el derecho de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes</p>
<p>(LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA</strong> - La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[ISSN: 0099-2240]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/2111">
    <dcterms:title><![CDATA[<strong>Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content.</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[VINO]]></dcterms:subject>
    <dcterms:subject><![CDATA[FERMENTACION]]></dcterms:subject>
    <dcterms:subject><![CDATA[ELABORACION DE ALIMENTOS]]></dcterms:subject>
    <dcterms:subject><![CDATA[AROMATIZANTES]]></dcterms:subject>
    <dcterms:subject><![CDATA[NITROGENO]]></dcterms:subject>
    <dcterms:subject><![CDATA[SACCHAROMYCES CEREVISIAE]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2010]]></dcterms:subject>
    <dcterms:abstract><![CDATA[Different commercial Saccharomyces cerevisiae strains have been applied at the winemaking level, trying to establish a dominant population of selected strains from the start of fermentation and ensuring the complete consumption of sugars. Although a large population of active yeast cells can be introduced in the inoculated wines, resulting in a complete fermentation, this does not necessarily mean an improvement of the sensory characteristics of the wines. The impact of the size of the inocula in wine quality parameters has been very little studied, and in no case the nutrient balance of the grape must utilized was taken into account. In this work we present results obtained for wine aroma compounds at three inoculum levels (104, 105 and 106 cells/mL), and two different yeast assimilable nitrogen (YAN) in a white grape must, using two S. cerevisiae strains commonly used for winemaking. A significant effect in the final concentrations of higher alcohols, esters, fatty acids, free monoterpenes and lactones was attributed to the size of inoculum in both strains but not in an easily predictable way. However, a consistent increase of desired aroma compounds (esters, lactones and free monoterpenes), and a decrease of less desired compounds for white wine (higher alcohols and medium chain fatty acids), was shown at inoculum sizes of 105 cells/mL for both strains in real winemaking conditions. In a discriminant analysis six aroma compounds discriminate the three inoculum sizes for all wine samples: 1,8-terpine, hodiol I (trans-3,7-dimethyl-1,5-octadiene-3,7-diol), isobutyl alcohol, iso C4 acid, ethyl C6 ester and C8 acid.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<a title="Curriculum" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=e2bbd8e658a30ffb5ed00147ebed8a1a"><strong>Carrau, Francisco</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Medina, Karina</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=979963bd64885eb3d15ba870b172ab1d"><strong>Fari&ntilde;a, Laura</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=94eb5bc2376fc85205545a11813c1472"><strong>Boido, Eduardo</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=2df81feedac99473a4e536d2623f04c3"><strong>Dellacassa, Eduardo</strong></a>]]></dcterms:creator>
    <dcterms:source><![CDATA[International Journal of Food Microbiology v. 143, 2010. -- p. 81-85]]></dcterms:source>
    <dcterms:publisher><![CDATA[Elsevier]]></dcterms:publisher>
    <dcterms:date><![CDATA[2010]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislaci&oacute;n uruguaya</strong> protege el derecho de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes</p>
<p>(LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA</strong> - La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[doi:10.1016/j.ijfoodmicro.2010.07.024]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/1918">
    <dcterms:title><![CDATA[<strong>Theoretical investigation of nitrogen disubstituted corannulenes</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[NITROGENO]]></dcterms:subject>
    <dcterms:subject><![CDATA[QUIMICA CUANTICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[ISOMEROS]]></dcterms:subject>
    <dcterms:subject><![CDATA[2008]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAF&Iacute;A NACIONAL QU&Iacute;MICA]]></dcterms:subject>
    <dcterms:creator><![CDATA[<a title="Curr&iacute;culum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=330eeda61de9937431a7182c44a5ee24" target="_blank"><strong>Denis, Pablo A.</strong></a>]]></dcterms:creator>
    <dcterms:source><![CDATA[THEOCHEM v. 865, no.1-3, 2008. -- p.8-13]]></dcterms:source>
    <dcterms:publisher><![CDATA[Elsevier]]></dcterms:publisher>
    <dcterms:date><![CDATA[2008]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong><br /> <br /> (Por favor lea este aviso antes de abrir los documentos u objetos)<br /> <br /> <strong>La legislaci&oacute;n uruguaya</strong> protege el derecho de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes<br /> <br /> (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)<br /> <br /> <strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI: 10.1016/j.theochem.2008.06.007]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/1771">
    <dcterms:title><![CDATA[<strong>Sludge bed development in denitrifying reactors using different inocula-performance and microbiological aspects</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[NITROGENO]]></dcterms:subject>
    <dcterms:subject><![CDATA[CARBON]]></dcterms:subject>
    <dcterms:subject><![CDATA[2002]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAF&Iacute;A NACIONAL QU&Iacute;MICA]]></dcterms:subject>
    <dcterms:creator><![CDATA[<strong>Etchebehere, C.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Errazquin, M. I.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Cabezas, A.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curr&iacute;culum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=3bf812f622bbbd9412704b46f88c34c5" target="_blank"><strong>Pianzzola, M. J.</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Mallo, M.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Lombardi, P.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Ottonello, G.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Borzaconni, L.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Muxi, L.</strong>]]></dcterms:creator>
    <dcterms:source><![CDATA[Water Science and Technology v. 45, no. 10, 2002. -- p. 365-370]]></dcterms:source>
    <dcterms:publisher><![CDATA[IWA Publkishing]]></dcterms:publisher>
    <dcterms:date><![CDATA[2002]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong><br /> <br /> (Por favor lea este aviso antes de abrir los documentos u objetos)<br /> <br /> <strong>La legislaci&oacute;n uruguaya</strong> protege el derecho de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes<br /> <br /> (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)<br /> <br /> <strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[ISSN Print: 0273-1223]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/1557">
    <dcterms:title><![CDATA[<strong>Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[VINOS]]></dcterms:subject>
    <dcterms:subject><![CDATA[FERMENTACION]]></dcterms:subject>
    <dcterms:subject><![CDATA[LEVADURA]]></dcterms:subject>
    <dcterms:subject><![CDATA[SACCHAROMYCES CEREVISIAE]]></dcterms:subject>
    <dcterms:subject><![CDATA[NITROGENO]]></dcterms:subject>
    <dcterms:subject><![CDATA[2008]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:abstract><![CDATA[The contribution of yeast fermentation metabolites to the aromatic profile of wine is well documented; however, the biotechnological application of this knowledge, apart from strain selection, is still rather limited and often contradictory. Understanding and modeling the relationship between nutrient availability and the production of desirable aroma compounds by different strains must be one of the main objectives in the selection of industrial yeasts for the beverage and food industry. In order to overcome the variability in the composition of grape juices, we have used a chemically defined model medium for studying yeast physiological behavior and metabolite production in response to nitrogen supplementation so as to identify an appropriate yeast assimilable nitrogen level for strain differentiation. At low initial nitrogen concentrations, strain KU1 produced higher quantities of esters and fatty acids whereas M522 produced higher concentrations of isoacids, g-butyrolactone, higher alcohols and 3-methylthio-1-propanol. We propose that although strains KU1 and M522 have a similar nitrogen consumption profile, they represent useful models for the chemical characterization of wine strains in relation to wine quality. The differential production of aroma compounds by the two strains is discussed in relation to their capacity for nitrogen usage and their impact on winemaking. The results obtained here will help to develop targeted metabolic footprinting methods for the discrimination of industrial yeasts.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<a title="Curr&iacute;culum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=e2bbd8e658a30ffb5ed00147ebed8a1a" target="_blank"><strong>Carrau, Francisco M.</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Medina, Karina</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curr&iacute;culum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=979963bd64885eb3d15ba870b172ab1d" target="_blank"><strong>Fari&ntilde;a, Laura</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curr&iacute;culum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=94eb5bc2376fc85205545a11813c1472" target="_blank"><strong>Boido, Eduardo</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Henschke, Paul A.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curr&iacute;culum Vitae" href="%20%20%20http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=2df81feedac99473a4e536d2623f04c3" target="_blank"><strong>Dellacassa, Eduardo</strong></a>]]></dcterms:creator>
    <dcterms:source><![CDATA[EMS Yeast Research v.8, no. 7, 2008. -- p.1196-1207]]></dcterms:source>
    <dcterms:publisher><![CDATA[Federation of European Microbiological Societies]]></dcterms:publisher>
    <dcterms:date><![CDATA[2008]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
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<p><strong>ADVERTENCIA</strong> - La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI:10.1111/j.1567-1364.2008.00412.x]]></dcterms:identifier>
</rdf:Description></rdf:RDF>
