Resultados de búsqueda - WEIGHT LOSSES

More sustainable reduced application of water and N-P-K fertilizers does not adversely affect postharvest quality of cold-stored ‘Mollar de Elche’ pomegranate fruit por Palou, Lluís, Pérez-Gago, María B., Intrigliolo, Diego S., Bartual, Julián

“…Overall, few significant differences in fruit quality, both at harvest and during cold storage, were observed among the different treatments. The lowest weight loss was observed after 16 weeks plus shelf life in pomegranates treated with RDIripe and 50% N-P-K. …”
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Efectividad del tratamiento fitohormónico para el almacenaje de papas en las zonas altas en los Andes por Alvim C, P.de T., Félix, A, Chiriboga, Jorge Hernán

“…At the end of the 5 month storage period, by mid December 1956, data obtained presented in several tables, indicate that the 1.0% treatment resulted in a very small amount of sprouting and weight loss. This concentration also gave satisfactory results in cooking tests, vitamin C and sugar content, palatability and appearance. …”
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Evaluación del componente bovino en sistemas de doble propósito, manejado bajo condiciones agrosilvopastoriles en Jutiapa, Guatemala por Mejia, Napoleon

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Retrospective analysis of hairy vetch (Vicia villosa roth) poisoning in Argentina (2004–2019) por Aguirre Castro, Laura Sabrina, Canton, German Jose, Morrell, Eleonora Lidia, Sandoval, Gabriela, Medina, Diego M., Avellaneda Cáceres, Agustín, Micheloud, Juan Francisco

“…Clinical signs included weakness, pyrexia, dermatitis, alopecia, and progressive weight loss, which leads to death over a clinical course of approximately two weeks. …”
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Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausage... por Szerman, Natalia, Wei, Li Rao, Xin, Li, Yang, Yang, Vaudagna, Sergio Ramon, De Quan, Zhang

“…Raw sausages were subjected to different CO2 pressures (10, 20 and 30 MPa) at 60 °C–30 min and treatment times (2, 14 and 25 min) at 55 °C–10 MPa. Weight loss, pH and total expressible fluid increased significantly (p < 0.05) as pressure increased from 0 to 30 MPa. …”
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Natural Volatile Compounds as Antifungal Agents Against Monilinia fructicola In Vitro and in Composite Edible Coatings for Sustainable Disease Reduction and Fruit Quality Preservat... por Alvarez, María Victoria, Palou, Lluís, Taberner, Verónica, Pérez-Gago, María B.

“…Regarding fruit quality, coated plums showed higher firmness than uncoated control plums, and the CEC containing GE significantly reduced weight loss after 6 weeks plus shelf life. Moreover, physicochemical quality attributes (titratable acidity, soluble solids content, and volatile compounds) and sensory properties (overall flavor, off-flavor, firmness, and external appearance) of coated plums were not negatively affected by CEC application. …”
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Fatal stagger poisoning by consumption of Festuca argentina (Speg.) Parodi in goats from Argentine Patagonia por Martinez, Agustin, Cook, Daniel, Lee, Stephen T., Sola, Diego, Bain, Luciana, Borrelli, Laura Beatriz, Acín, Cristina, Gardner, Dale R., Robles, Carlos Alejandro

“…The main microscopic findings consisted of degeneration and loss of Purkinje cells and torpedoes in the granular layer of the cerebellum. …”
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Efficacy of a BVDV subunit vaccine produced in alfalfa transgenic plants por Perez Aguirreburialde, Maria Sol, Gomez, Maria Cristina, Ostachuck, Agustín, Wolman, Federico Javier, Albanesi, Guillermo Luis, Pecora, Andrea, Odeon, Anselmo Carlos, Ardila, Fernando Jorge, Escribano, José M., Dus Santos, Maria Jose, Wigdorovitz, Andres

“…The concentration of recombinant APCH-tE2 in alfalfa leaves was 1 μg/g at fresh weight and its expression remained stable after vegetative propagation. …”
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Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors por Descalzo, Adriana Maria, Mukumbo, Felicitas E., Arnaud, Elodie, Collignan, Antoine, Hoffman, Louwrens C., Muchenje, Voster

“…At day 5, moisture and thus water activity of pork droëwors was slightly higher compared to beef ones and fat and ash content slightly lower (P ≤ 0.05) despite similar weight loss. Even with slightly less fat, TBARS in pork droëwors were significantly higher after drying and throughout storage (3.83 vs 0.99 mg MDA equivalents/kg dry matter at a maximum).…”
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Eurytrematosis: an emerging parasitosis in cattle from Northeast Argentina por Pantiu, Andrea Julia, Bischoff, Rubén Darío, Olmos, Leandro Hipolito, Signorini Porchiett, Marcelo Lisandro, Aguirre Castro, Laura Sabrina, Avellaneda Cáceres, Agustín, Micheloud, Juan Francisco

“…Clinical monitoring of five cattle cases exhibiting chronic weight loss revealed that affected animals had enlarged pancreases, with severe fibrosis and presence of Eurytrema coelomaticum in the pancreatic ducts. …”
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Influence of two cooking methods of chard on imidacloprid and spinosad residues por Turaglio, María Eugenia, Navarro, Rosanna Graciela, Marcucci, Bruno, Herrera, Maria Eugenia, Becerra, Violeta Cristina

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Intoxicación de equinos por Senecio pp en el noroeste argentino por Micheloud, Juan Francisco, Merep, P., Tomas, Rodrigo Hernán, Perotti, M., Schuff, C.

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Intoxicación por Vicia villosa (Roth) en un rodeo lechero en el noroeste argentino = Poisoning by Vicia villosa (Roth) in a dairy cattle herd of Northwest Argentine por Aguirre, Laura, Sandoval, Gabriela Virginia, Delgado, Fernando Oscar, Viscido, Domingo, Martinez, Olga, Micheloud, Juan Francisco

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Descomposición de raíces de Pinus taeda L. Bajo un sistema silvopastoril en la provincia de Misiones, Argentina por Pinazo, Martin Alcides, Knebel, Otto Eduardo

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Eco-physiological bases of genetic gains of bread wheat yield in Mediterranean Spain during the 20th century por Acreche, Martin Moises

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Edible coatings for enhancing osmodehydration process of pears using glucose solution: a study on mass transfer kinetics and quality assessment por Campañone, Laura Analía, Soteras, Edgar, Rodriguez Racca, Anabel

“…The present study aimed to evaluate the combined application of edible coatings (alginate or pectin) and the osmotic dehydration process (glucose solution at 40 °Brix and 60 °Brix, solution temperatures of 20 and 40 °C, and process times of 1, 2, 4, 8, and 16 h) on mass transfer kinetics and physicochemical parameters (weight reduction (WR), water loss (WL), solids gain (SG), and optical and mechanical properties) of pear cubes. …”
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Establishment of a gnotobiotic pig model of Clostridioides difficile infection and disease por Nyblade, Charlotte, Parreño, Gladys Viviana, Zhou, Peng, Hensley, Casey, Oakes, Vanessa, Mahsoub, Hassan M., Kiley, Kelsey, Frazier, Maggie, Frazier, Annie, Zhang, Yongrong, Feng, Hanping, Yuan, Lijuan

“…C. difficile-infected pigs displayed classic signs of C. difficile infection, including severe diarrhea and weight loss. Inoculated pigs had severe gross and microscopic intestinal lesions. …”
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Gestión de los sistemas ganaderos extensivos bovinos basados en pastos naturales de San Luis (Argentina) y su incidencia en la emisión de gases de efecto invernadero por Nieto, Maria Isabel

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Alpha-mannosidosis caused by toxic plants in ruminants of Argentina por Cholich, Luciana Andrea, Martinez, Agustin, Micheloud, Juan Francisco, Pistán, Maria Elena, Garcia, Enrique Nicolas, Robles, Carlos Alejandro, Ortega, Hugo Hector, Gimeno, Eduardo Juan

“…The prolonged consumption of these poisonous plants produces progressive weight loss and clinical signs related to a nervous disorder, characterized by tremors of head and neck, abnormalities of gait, difficulty in standing, ataxia and wide-based stance. …”
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Heat treatment conditioning differentially affects the fruit quality and the carbohydrate metabolism during postharvest cold storage of two tangor (Citrus reticulata Blanco) cultiv... por Morales, Luisina Lourdes, Margarit, Ezequiel, Bello, Fernando, Vazquez, Daniel Eduardo, Podesta, Florencio Esteban, Tripodi, Karina Eva Josefina

“…'Murcott' tangors experienced less weight loss compared to 'W-Murcott'. Additionally, in this variety the treatment led to an increase in ethanol concentrations, which is often associated with undesirable flavours. …”
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