Resultados de búsqueda - TIME

  1. Trade‐offs between biodiversity and agriculture are moving targets in dynamic landscapes por Macchi, Leandro, Decarre, Julieta, Goijman, Andrea Paula, Mastrangelo, Matías Enrique, Blendinger, Pedro Gerardo, Gavier Pizarro, Gregorio Ignacio, Murray, Francisco, Piquer‐Rodriguez, María, Semper-Pascal, Asunción, Kuemmerle, Tobias

    Publicado 2020
    “…We focus on the Argentinean Chaco, a global deforestation hotspot, to explore how landscape context shapes trade‐off curves between agricultural intensity and avian biodiversity. We use a space‐for‐time approach and integrate a large field dataset of bird communities (197 species, 234 survey plots), three agricultural intensity metrics (meat yield, energy yield and profit) and a range of environmental covariates in a hierarchical Bayesian occupancy framework. …”
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  2. A new passive immune strategy based on IgY antibodies as a key element to control neonatal calf diarrhea in dairy farms por Vega, Celina Guadalupe, Bok, Marina, Ebinger, Maren, Rocha, Lucía Alejandra, Rivolta, Alejandra Antonella, González Thomas, Valeria, Muntadas, Pilar, D’Aloia, Ricardo, Pinto, Verónica, Parreño, Viviana, Wigdorovitz, Andres

    Publicado 2020
    “…Animals were followed until 3 weeks of age and diarrhea due to natural exposure to infectious agents was recorded during all the experimental time. Results: Results demonstrate that the oral administration of IgY DNT during the first 2 weeks of life to newborn calves caused a delay in diarrhea onset and significantly reduced its severity and duration compared with untreated calves. …”
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  3. Patterns and processes of mycobacterium bovis evolution revealed by phylogenomic analyses por Patané, José S.L., Martins Jr, Joaquim, Castelão, Ana Beatriz C., Nishibe, Christiane, Montera, Luciana, Bigi, Fabiana, Zumarraga, Martin Jose, Cataldi, Angel Adrian, Fonseca Junior, Antônio, Roxo, Eliana, Osório, Ana Luiza Alves Rosa, Jorge, Klaudia dos Santos Goncalves, Thacker, Tyler C., Almeida, Nalvo Franco, Araujo, Flabio Ribeiro de, Setubal, Joâo C.

    Publicado 2020
    “…PE/PPE genes, many of which are known to be associated with virulence, were major targets for large-scale polymorphisms, homologous recombination, and positive selection, evincing for the first time a plethora of evolutionary forces possibly contributing to differential adaptability in M. bovis. …”
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  4. A new cage-like particle adjuvant enhances protection of foot-and-mouth disease vaccine por Bidart, Juan Esteban, Kornuta, Claudia Alejandra, Gammella, Mariela, Gnazzo, Victoria, Soria, Ivana, Langellotti, Cecilia Ana, Mongini, Claudia, Galarza, Roxana Ivon, Calvinho, Luis Fernando, Lupi, Giuliana, Quattrocchi, Valeria, Marcipar, Ivan, Zamorano, Patricia Ines

    Publicado 2021
    “…In this work, we report for first time that an inactivated FMDV serotype A vaccine adjuvanted with ISPA is capable of inducing protection against challenge in a murine model and of improving the specific immune responses against the virus in cattle.…”
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  5. Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality por Fanzone, Martín Leandro, Sari, Santiago Eduardo, Mestre Furlani, Maria Victoria, Catania, Anibal Alejandro, Catelén, María J., Jofre, Viviana Patricia, González-Miret, María Lourdes, Combina, Mariana, Vazquez, Fabio, Maturano, Yolanda Paola

    Publicado 2021
    “…In all cases, those wines presented greater phenolic potential compared to wines from 1H. At the same time, the pre-fermentative strategy of vintages blending produced wines with 1.4 % v/v less alcohol than 2H wines, also achieving a pH decrease of 0.3 units. …”
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  6. Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut ‘rojo brillante’ persimmon por Sanchís, Elena

    Publicado 2020
    “…Firstly, the objective was to evaluate the effect of the maturity stage (MS) at harvest, storage time at 15 ºC before processing, and the application of different antioxidant treatments on enzymatic browning, sensory and nutritional quality of fresh-cut ‘Rojo Brillante’ persimmon during storage at 5 ºC. …”
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