-
1Report
المؤلفون: Bagio, Dirceu, García, G. A., Márquez, O.
مصطلحات موضوعية: Mathematics - Quantum Algebra
URL الوصول: http://arxiv.org/abs/2411.18857
-
2Report
المؤلفون: Lazzarin, J., Márquez, O. F., Tura, F. C.
مصطلحات موضوعية: Mathematics - Combinatorics
URL الوصول: http://arxiv.org/abs/2108.04873
-
3Academic Journal
المساهمون: Libertador Experimental Pedagogical University
المصدر: Journal of Social Sciences and Management Research Review, 7(1), 72-87, (2024-07-31)
مصطلحات موضوعية: Residuos Sólidos, Práctica de Reciclaje, Espacio Escolar
Relation: https://doi.org/10.5281/zenodo.14002782; https://doi.org/10.5281/zenodo.14002783; oai:zenodo.org:14002783
-
4Report
المؤلفون: Lazzarin, J., Márquez, O. F., Tura, F.
مصطلحات موضوعية: Mathematics - Combinatorics, 15A18, 05C50, 05C85
URL الوصول: http://arxiv.org/abs/1806.07358
-
5Academic Journal
المؤلفون: Pinhas A, Andrade Romo JS, Lynch G, Zhou DB, Castanos Toral MV, Tenzel PA, Otero-Marquez O, Yakubova S, Barash A, Della Rocca D, Della Rocca R, Chui TYP, Rosen RB, Reddy HS
المصدر: Clinical Ophthalmology, Vol Volume 16, Pp 867-875 (2022)
مصطلحات موضوعية: thyroid-related orbitopathy, optical coherence tomography angiography, peripapillary microvasculature, thyroid-related vasculopathy, Ophthalmology, RE1-994
-
6Academic JournalPOS1242 FACTORS ASSOCIATED WITH MORTALITY IN PATIENTS WITH RHEUMATIC DISEASES AND COVID-19 IN MEXICO
المؤلفون: Alpizar-Rodriguez, D., Irazoque-Palazuelos, F., Rodriguez-Reyne, T. S., Zamora, E., Xibille Friedmann, D. X., Castillo Ortiz, A., Martínez-Martínez, M. U., Zazueta, B. E., Duran Barragan, S., Rull-Gabayet, M., Vázquez-Del Mercado Espinosa, M., Moctezuma-Ríos, J. F., Barragán-Garfías, A., Martin-Nares, E., Cervantes-Rosete, D., Vega-Morales, D., Aguiar Castellanos, M., Reyes, G., Macias, M., Maya-Piña, L. V., Cobos-Villanueva, F., Navarro-Zarza, J. E., Sanchez-Rodriguez, A., Cruz-Domínguez, M. D. P., Jimenez Jimenez, X., Marquez, O., Martínez, A., Vargas Guerrero, A., Andrade, L., Pacheco Tena, C. F.
المصدر: Annals of the Rheumatic Diseases ; volume 80, issue Suppl 1, page 904.1-904 ; ISSN 0003-4967 1468-2060
-
7Academic Journal
المؤلفون: Lamprea F, Julio, Márquez O, Mario
مصطلحات موضوعية: Conference, Dian, Electronic invoice, Institutional videos, Audiovisual production, Multimedia, Institutional productions, University projects, Videos institucionales, Producción audiovisual, Producciones institucionales, Proyectos universitarios, Conferencia, Factura electrónica
جغرافية الموضوع: Bucaramanga (Colombia)
وصف الملف: application/html; application/pdf
Relation: https://unabtv.com/conferencia-factura-electronica/; http://hdl.handle.net/20.500.12749/12990; instname:Universidad Autónoma de Bucaramanga - UNAB; reponame:Repositorio Institucional UNAB; repourl:https://repository.unab.edu.co
-
8Academic Journal
المؤلفون: Wei W., Mazzola M., Otero-Marquez O., Tong Y., Souied E., Querques G., Bailey Freund K., Theodore Smith R.
المساهمون: Wei, W., Mazzola, M., Otero-Marquez, O., Tong, Y., Souied, E., Querques, G., Bailey Freund, K., Theodore Smith, R.
Relation: info:eu-repo/semantics/altIdentifier/pmid/36617586; info:eu-repo/semantics/altIdentifier/wos/WOS:000910995200001; volume:37; issue:11; firstpage:2281; lastpage:2288; numberofpages:8; journal:EYE; https://hdl.handle.net/20.500.11768/140377
-
9Academic Journal
المؤلفون: M.M.Y., Elghandour, A.E., Kholif, Hernández, J., Mariezcurrena, M.D., LÓPEZ, S., Camacho, L.M., Márquez, O., Salem, A.Z.M.
مصطلحات موضوعية: roughage, gas production, fibre degradation, rumen, fibrolytic enzyme
Relation: Vol.;61; http://hdl.handle.net/20.500.11799/66008
-
10Academic Journal
المؤلفون: Elghandour, M. M. Y., Vázquez, J. C., Salem, A. Z. M., Kholif, A. E., Cipriano, M. M., Camacho, L. M., Márquez, O.
المصدر: Journal of Applied Animal Research ; volume 45, issue 1, page 389-395 ; ISSN 0971-2119 0974-1844
-
11Academic Journal
المؤلفون: Manfredy, L, Marquez, O P, Lopez-Rivera, S A, Marquez, J, Martínez, Y, Miranda, D A
المصدر: Journal of Physics: Conference Series ; volume 687, page 012038 ; ISSN 1742-6588 1742-6596
-
12Academic Journal
المؤلفون: Rojas-Nery, E., Güemes-Vera, N., Meza-Marquez, O. G., Totosaus, A.
المصدر: Grasas y Aceites; Vol. 66 No. 4 (2015); e097 ; Grasas y Aceites; Vol. 66 Núm. 4 (2015); e097 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2015.v66.i4
مصطلحات موضوعية: Carrageenan, Emulsified soybean oil, Fat replacement, Fourier Transform Infra-Red Spectroscopy, Panela-type cheese, Textural profile analysis, Aceite de soja emulsionado, Análisis del perfil de textura, Carrageninas, Infrarrojo con Transformada de Fourier, Queso tipo panela, Sustituto de grasa
وصف الملف: text/html; application/pdf; text/xml
Relation: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1563/1790; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1563/1791; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1563/1792; Al-Jowder O, Kemsley EK, Wilson RH. 2002. Detection of adulteration in cooked meat products by MIR-Infrared Spectroscopy. J. Agric. Food Chem. 50, 1325–1329. http://dx.doi.org/10.1021/jf0108967 PMid:11878997; AOAC, 1998. Official Method of Analysis of AOAC International (16th Ed.), Washington, DC.; Banks JM. 2004. The technology of low-fat cheese manufacture. Int. J. Dairy Technol. 57, 199–207. http://dx.doi.org/10.1111/j.1471-0307.2004.00136.x; Bourne MC. 1978. Texture profile analysis. Food Technol. 32, 62–66, 72.; Casal HL, Mantsch HH. 1984. Polymorphic phase behavior of phospholipid membranes studied by infrared spectroscopy. Biochim. Biophys. Acta 779, 382–401.; Cerníková M, Bunkaa F, Pavlínek V, Brezina P, Hrabe J, Valáseka P. 2008. Effect of carrageenan type on viscoelastic properties of processed cheese. Food Hydrocolloid. 22, 1054–1061. http://dx.doi.org/10.1016/j.foodhyd.2007.05.020; Corredig M, Sharafbafi N, Kristo E. 2011. Polysaccharideprotein interactions in dairy matrices, control and design of structures. Food Hydrocolloid. 25, 1833–1841. http://dx.doi.org/10.1016/j.foodhyd.2011.05.014; Cuibus L, Maggio R, Mures¸an V, Diaconeasa Z, Fetea F, Socaciu C. 2014. Preliminary Discrimination of Cheese Adulteration by FT-IR Spectroscopy. Bull. UASVM Food Sci. Technol 71, 142–146. http://dx.doi.org/10.15835/buasvmcn-fst:10795; Cunha CR, Dias AI, Viotto WH. 2010. Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat. Food Res. Int. 43, 723–729. http://dx.doi.org/10.1016/j.foodres.2009.11.009; Dalgleish DG, Morris ER. 1988. Interactions between carrageenans and casein micelles: electrophoretic and hydrodynamic properties of the particles. Food Hydrocolloid. 2, 311–320. http://dx.doi.org/10.1016/S0268-005X(88)80028-6; Der G, Everitt BS. 2002. A Handbook of Statistical Analyses Using SAS. Chapman & Hall, London.; Dinkçi N, Kesenkas¸ H, Seçkin AK, Kinik O, Gönç S. 2011. Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese. Grasas y Aceites 62, 275–283. http://dx.doi.org/10.3989/gya.091810; Drake MA, Herrett W, Boylston TD, Swanson BG. 1996. Lecithin improves texture of reduced-fat cheeses. J. Food Sci. 6, 639–642. http://dx.doi.org/10.1111/j.1365-2621.1996.tb13176.x; Drohan DD, Tziboula A, McNulty D, Horne D.S. 1997. Milk protein-carrageenan interactions. Food Hydrocolloid. 11, 101–107. http://dx.doi.org/10.1016/S0268-005X(97)80016-1; Dufour É, Riaublanc A. 1997. Potentiality of spectroscopic methods for the characterization of dairy products. II. Mid infrared study of the melting temperature of cream triacylglycerols and of the solid fat content in cream. Lait 77, 671–681. http://dx.doi.org/10.1051/lait:1997648; Fathi Achachlouei B, Hesari J, Azadmard Damirchi S, Peighambardoust SH, Esmaiili M, Alijani S. 2013. Production and characterization of a functional Iranian white brined cheese by replacement of dairy fat with vegetable oils. Food Sci. Technol. Int. 19, 389–398. http://dx.doi.org/10.1177/1082013212455341 PMid:23729417; Fox PF, Guinee TP, Cogan TM, McSweeney PLH. 2000. Fundamentals of Cheese Science. Aspen Publishers Inc., Gaithersburg.; Giroux HJ, Constantineau S, Fustier P, Champagne CP, St-Gelais D, Lacroix M, Britten M. 2013. Cheese fortification using water-in-oil-in-water double emulsions as carrier for water soluble nutrients. Int. Dairy J. 29, 107–114. http://dx.doi.org/10.1016/j.idairyj.2012.10.009; Gu YS, Decker EA, McClements DJ. 2005. Influence of pH and carrageenan type on properties of b-lactoglobulin stabilized oil-in-water emulsions. Food Hydrocolloid. 19: 83–91. http://dx.doi.org/10.1016/j.foodhyd.2004.04.016; Guinee TP, McSweeney PLH. 2006. Significance of milk fat in cheese, in Fox PF, McSweeney PLH (Ed.) Advanced Dairy Chemistry, Volume 2: Lipids, 3rd ed, Springer, New York; Gunasekaran S, Ak MM. 2000. Cheese Rheology and Texture. CRC Press, Boca Raton.; Hanáková Z, Bunka F, Pavlínek V, Hudecková L, Janiš R. 2013. The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase. Int. J. Dairy Technol. 66, 484–489. http://dx.doi.org/10.1111/1471-0307.12066; ISO, 2011. ISO 3433:2008: Cheese- Determination of fat content- Van Gulik method. International Organisation for Standardisation, Geneva.; Johnson ME, Kapoor R, McMahon DJ, McCoy DR, Narasimmon RG. 2009. Reduction of sodium and fat levels in natural and processed cheeses: scientific and technological aspects. Compr. Rev. Food. Sci. F. 8, 252–268.; Kesenkas H, Dinkçia N, Kemal Seçkin A, Kinika Ö, Gönça S. 2009. The effect of using a vegetable fat blend on some attributes of kashar cheese. Grasas Aceites 60, 41–47. http://dx.doi.org/10.3989/gya.032408; Kinsella JE. 1979. Functional properties of soy proteins. J. Am. Oil Chem. Soc. 56, 242–258. http://dx.doi.org/10.1007/BF02671468; Langendorff V, Cuvelier G, Launay B, Michon C, Parker A, de Kruif CG. 1999. Casein micelle/iota-carrageenan interactions in milk: Influence of temperature. Food Hydrocolloid. 13, 211–218. http://dx.doi.org/10.1016/S0268-005X(98)00087-3; Langendorff V, Cuvelier G, Michon C, Launay B, Parker A, de Kruif CG. 2000. Effects of carrageenan type on the behaviour of carrageenan/milk mixtures. Food Hydrocolloid. 14, 273–280. http://dx.doi.org/10.1016/S0268-005X(99)00064-8; Livingstone KM, Lovegrove JA, Givens DI. 2012. The impact of substituting SFA in dairy products with MUFA or PUFA on CVD risk: evidence from human intervention studies. Nutrit. Res. Rev. 25, 193–206. http://dx.doi.org/10.1017/S095442241200011X PMid:22863409; Lobato-Calleros C, Ramírez-Santiago C, Osorio-Santiago VJ, Vernon-Carter EJ. 2002. Microstructure and texture of manchego cheese-like products made with canola oil, lipophilic, and hydrophilic emulsifiers. J. Texture Stud. 33, 165–182. http://dx.doi.org/10.1111/j.1745-4603.2002.tb01343.x; Lobato-Calleros C, Reyes-Hernández J, Beristain CI, Hornelas-Uribe Y, Sánchez-García JE, Vernon-Carter EJ. 2007. Microstructure and texture of white fresh cheese made with canola oil and whey protein concentrate in partial or total replacement of milk fat. Food Res. Int. 40, 529–537. http://dx.doi.org/10.1016/j.foodres.2006.10.011; Lobato-Calleros C, Velázquez-Varela J, Sánchez-García J, Vernon-Carter EJ. 2003. Dynamic rheology of Mexican manchego cheeselike products containing canola oil and emulsifier blends. Food Res. Int. 36, 81–90. http://dx.doi.org/10.1016/S0963-9969(02)00111-4; Molina Ortiz SE, MC Puppo, JR Wagner. 2004. Relationship between structural changes and functional properties of soy protein isolates–carrageenan systems. Food Hydrocolloid. 18, 1045–1053. http://dx.doi.org/10.1016/j.foodhyd.2004.04.011; Nilsson S, Piculell L. 1991. Helix-coil transitions of ionic polysaccharides analysed within the Poisson-Boltzmann cell model. 4. Effects of site specific counterion binding. Macromol. 24, 3804–3811. http://dx.doi.org/10.1021/ma00013a010; Romeih EA, Michaelidou A, Biliaderis CG, Zerfiridis GK. 2002. Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes. Int. Dairy J. 12, 525–540. http://dx.doi.org/10.1016/S0958-6946(02)00043-2; Sahan N, Yasar K, Hayaloglu AA, Karaca OB, Kaya A. 2008. Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese. J. Dairy Res. 75, 1–7. http://dx.doi.org/10.1017/S0022029907002786 PMid:17961288; SIAP. 2014. Sistema de Información Agroalimentaria y Pesquera, Boletín de Leche octubre-diciembre 2014. SAGARPA, México. Available at URL: http://www.siap.gob.mx/wpcontent/uploads/boletinleche/boletLecheOct-dic_2014.pdf.; Snoeren THM, Paynes TAJ, Jeunink J, Both P. 1975. Electrostatic interaction between κ-carrageenan and κ-casein. Milchwissenschaft. 30, 391–396.; Szczceniak AS. 1963. Classification of textural characteristics. J. Food Sci. 28, 385–389. http://dx.doi.org/10.1111/j.1365-2621.1963.tb00215.x; Thaiudom S, Goff HD. 2003. Effect of kappa-carrageenan on milk protein polysaccharide mixtures. Int Dairy J. 13, 763–771. http://dx.doi.org/10.1016/S0958-6946(03)00097-9; Uruakpa FO, S.D. Arntfield. 2005. Emulsifying characteristics of commercial canola protein–hydrocolloid systems. Food Res. Int. 38, 659–672. http://dx.doi.org/10.1016/j.foodres.2005.01.004; Wang F, Liu X, Hu Y, Luo J, Lv X, Guo H, Ren F. 2014. Effect of carrageenan on the formation of rennet-induced casein micelle gels. Food Hydrocolloid. 36, 212–219. http://dx.doi.org/10.1016/j.foodhyd.2013.10.004; Wang T. 2002. Soy bean oil, in Gunstone FD (Ed.) Vegetable Oils in Food Technology. Blackwell Publishing Co., London, 18–58.; Ye A, Cui J, Taneja A, Zhu X, Singh H. 2009. Evaluation of processed cheese fortified with fish oil emulsion. Food Res. Int. 42, 1093–1098. http://dx.doi.org/10.1016/j.foodres.2009.05.006; Yu L, Hammond EG. 2000. Production and characterization of a Swiss cheese-like product from modified vegetable oils. J. Am. Oil Chem. Soc. 77, 917–924. http://dx.doi.org/10.1007/s11746-000-0145-y; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1563
-
13Academic Journal
المؤلفون: ALVARADO, A., URBANI, F., CAMPOSANO, L., ANGULO, L., JURADO, M., AZUAJE, R., BARITTO, I., ARREAZA, C., BELANDRIA, N., VALERO, L., MARTÍNEZ, N., CENTENO, J., CHACÍN, C., CONTRERAS, O., SCHERER, W., ESPEJO, E., MARQUEZ, M., WEBER, M., GILBERT, A., MENDI, D., GONZÁLEZ, L., ROSNER, S. M., GOMEZ, R., CHENG, H., EDWARDS, L., HÖNIG, A., MEZA, R., JIMÉNEZ, R., BOSCH, M., MÁRQUEZ, O., MÉNDEZ, J., EYMARD, T. B., EMERIAULT, F., KASTNER, R., DE SANTIS, F., SALAS, H., NIETO, G., PADILLA, J., FALCÓN, R., PAZ, R. A., REKOWSKI, F., VILLARROEL, V., SERRANO, M., SZCZERBAN, E., COLVÉE, P., HACKLEY, P., KARLSEN, A. W., GARRITY, C. P.
المصدر: GEOS Revista Venezolana de Ciencias de la Tierra; Núm. 37 (2004) ; 0435-5601
وصف الملف: application/pdf
-
14Academic Journal
المؤلفون: ALBRIZZIO, C., ÁNGEL, E., RODRÍGUEZ, I., HERNÁNDEZ, A., ARIAS, I., ESPÍNOLA, E., NOGUERA, M., OLLARVES, R., OLAYA, J., FOURNIER, H., URBANI, F., YÉPEZ, S., BARBOZA, L., RODRÍGUEZ, S., BARITTO, I., CAMPOSANO, L., BERMÚDEZ-CELLA, M., ALSON, P., MORA-MATOS, J., BOSCH, M., BRAVO, A., VILAS, B., MARTÍNEZ, N., CONTRERAS, O., CANO, V., MELO, L., CASTILLO, A., SUÁREZ, J., CEDILLO, J., CHACÍN, C., ESCORIHUELA, N., RONDÓN, J., FERNÁNDEZ, F., NEVADO, N., ARAUJO, F., GUÉDEZ, R., SCHMITZ, M., CAVADA, J., SÁNCHEZ, J., LOZANO, L., ROCABADO, V., MACHADO, A., REY, O., MARCANO, R., MÁRQUEZ, O., DE ABREU, J., MARTÍZ, M., DI YORIO, C., GARCÍA, M., OMAÑA, L., PADRÓN, C., PETRÁSH, D., PIÑA, A., SIMO, J., LORENTE, M., ROMERO, L., MARTÍNEZ, J., MEZA, R., AMBROSIO, R., SAYA, R., VILLANUEVA, A., SIERRA, R., SUÁREZ, C., TARDÁGUILA, P., UGHI, A., REYES, J., URDANETA, N.
المصدر: GEOS Revista Venezolana de Ciencias de la Tierra; Núm. 36 (2003) ; 0435-5601
وصف الملف: application/pdf
-
15Academic Journal
المؤلفون: Rosales, E., Camacho, E. J., Maya, M. A., Márquez, O.
مصطلحات موضوعية: Trastornos alimentarios, Conducta alimentaria, Estudiantes de nutrición, Conducta de riesgo, Grupo de riesgo
Relation: http://hdl.handle.net/20.500.11799/67139
-
16Academic Journal
المؤلفون: Weinhold, Elkis, Márquez P., Jairo, Márquez, O. P.
مصطلحات موضوعية: Electrooxidación, Electrodeposición, Electropolimerización, Poliveratrol, Interruptor orgánico, Facultad de Ciencias, Electrooxidation, Electrodeposition, Electropolymerization, Polyveratrole, Organic switch, Revista Avances en Química, Revista Avances en Química: Artículos Científicos, Revistas
وصف الملف: image/gif; application/pdf
Relation: T016300003961/4; http://www.saber.ula.ve/handle/123456789/18318; 199502MEI224
-
17Academic Journal
المؤلفون: Palacios, G.J., Pinto, P., Marquez, O., Herreros, B.
المصدر: Revista Clínica Española ; volume 220, issue 4, page 256-262 ; ISSN 0014-2565
-
18Academic Journal
المؤلفون: Palacios, G.J., Pinto, P., Marquez, O., Herreros, B.
المصدر: Revista Clínica Española (English Edition) ; volume 220, issue 4, page 256-262 ; ISSN 2254-8874
-
19Academic Journal
المصدر: Journal of Solar Energy Engineering; Apr2022, Vol. 144 Issue 2, p1-9, 9p
-
20Academic Journal
المساهمون: Ministerio de Economía y Competitividad, Spain
المصدر: Food and Bioproducts Processing ; volume 117, page 64-73 ; ISSN 0960-3085