Autor: López, L. M. - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: Importance of reporting ancillary site characteristics, and management and disturbance information at ICOS stations
Autorzy:: Saunders, M.
Dengel, S.
Kolari, P.
Moureaux, C.
Montagnani, L.
Ceschia, E.
Altimir, N.
Lopez-Ballesteros, A.
Maranon-Jimenez, S.
Acosta, M.
Klumpp, K.
Gielen, B.
Op de Beeck, M.
Hortangl, L.
Merbold, L.
Osborne, B.
Grunwald, T.
Arrouays, D.
Boukin, H.
Saby, N.
Nicolini, G.
Papale, D.
Jones, M.
Powiązania:: https://bibliotekanauki.pl/articles/25539.pdf
Data publikacji:: 2018
Wydawca:: Polska Akademia Nauk. Instytut Agrofizyki PAN
Źródło:: International Agrophysics; 2018, 32, 4
0236-8722
Pojawia się w:: International Agrophysics
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: Fractal morphology of Beta vulgaris L. cell suspension culture permeabilized with Triton X-100
Autorzy:: Arenas-Ocampo, M.
Alamilla-Beltran, L.
Vanegas-Espinoza, P.E.
Camacho-Diaz, B.H.
Campos-Mendiola, R.
Gutierrez-Lopez, G.
Jimenez-Aparicio, A.
Powiązania:: https://bibliotekanauki.pl/articles/25018.pdf
Data publikacji:: 2012
Wydawca:: Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:: morphology
Beta vulgaris
cell suspension culture
Triton X-100
morphometry
cell culture
chemical agent
Opis:: n this work, morphology of Beta vulgaris L. cells permeabilized with 0.7 mM of Triton X-100® was evaluated using digital image processing and concepts of fractal dimension (perimeter- area relations). Important morphometric changes were found when the contact-time with chemical agent was increased.The size of cells decreased, the cells lost the roundness and their shape was more sinuous; this behaviour was a result of a probable shrinkage caused by the excess of exposure with the permeabili- zation agent. Morphology of B. vulgaris cells after permeabili- zation, exhibited a fractal nature since the slope of the ratio of the logarithm of the perimeter vs logarithm of the area was higher than unit. Fractal geometry of the cell morphology was affected as a re- sult of the exposure to Triton X-100®. Those changes can be attri- buted to the loss of turgor and structure of the cell wall.
Źródło:: International Agrophysics; 2012, 26, 1
0236-8722
Pojawia się w:: International Agrophysics
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 3.

Tytuł:: Physical and chemical characterization of masa and tortillas from parental lines, crosses, and one hybrid
Autorzy:: Valderrama-Bravo, C.
Dominguez-Pacheco, A.
Hernandez-Aguilar, C.
Zepeda-Bautista, R.
del Real-Lopez, A.
Pahua-Ramos, M.E.
Arellano-Vazquez, J.L.
Moreno-Martinez, E.
Powiązania:: https://bibliotekanauki.pl/articles/24739.pdf
Data publikacji:: 2017
Wydawca:: Polska Akademia Nauk. Instytut Agrofizyki PAN
Opis:: In maize plant breeding aimed at producing a hybrid, it is necessary to characterize the parents and hybrids by their agronomic aspects and grain quality so that the processing industry may offer consumers a quality product and also improve its efficiency. This study evaluated the viscoelastic parameters of masa and the chemical and texture properties of tortillas obtained from parent lines (M-54, M55, and CML-242), two single crosses (M54xM55 and M55xM54), and one hybrid (H-70). The morpho- logy of the maize grains and tortillas was analyzed using scanning electron microscopy. The firmness of masa obtained from CML-242 and H-70 maize was higher than that from the other maize genotypes. M-54 tortillas showed the lowest crude fiber content. Otherwise, tortillas obtained from the M55xM54 hard grain had the lowest fat content and extensibility, while H-70 tortillas showed an intermediate breaking point and extensibility. M-54 and M54xM55 tortillas were softer due to their more swollen starch granules. In contrast, rigid tortillas were obtained from CML-242 and H-70. Grain hardness causes different morphology in starch and tortilla of maize genotypes. However, grain hardness did not influence the characteristics of texture in tortillas.
Źródło:: International Agrophysics; 2017, 31, 1
0236-8722
Pojawia się w:: International Agrophysics
Dostawca treści:: Biblioteka Nauki