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Fitosanidad

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ISSNs 1562-3009 (impreso) 1818-1686 (en línea)

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Institución detectada Período Navegá Descargá Solicitá
No requiere desde ene. 2006 / hasta ene. 2024 Directory of Open Access Journals acceso abierto
No requiere desde ene. 2009 / hasta mar. 2011 SciELO.org acceso abierto

Cobertura temática: Ciencias biológicas  


Fitoterapia

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ISSNs 0367-326X (impreso) 1873-6971 (en línea)

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Institución detectada Período Navegá Descargá Solicitá
No detectada desde feb. 1999 / hasta dic. 2023 ScienceDirect

Cobertura temática: Ciencias biológicas  


Fixation for Electron Microscopy

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978-0-12-333920-1 (en línea)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 1981 ScienceDirect

Cobertura temática: Ciencias biológicas - Ciencias agrícolas y veterinarias  

Fixation for Electron Microscopy presents how to better understand the effects of fixatives on the molecular structure of the cell. This book attempts to consider each aspect of fixation, including chemical interactions between fixatives and individual cellular substances. The chemistry of fixative interactions that are discussed in the book is based primarily on the reactions of a fixative with isolated proteins, lipids, nucleic acids, and carbohydrates.
The book shows that the correct interpretation of information retrieved from electron micrographs depends on the knowledge of the basic principles underlying the fixation procedure. Also, the book presents the fixation of both eukaryotic and prokaryotic specimens. The special fixation conditions for plant specimens are discussed in detail and have been allotted a whole chapter.
Also emphasized in this book is the connection between morphology and biochemical aspects of preparatory treatments and the chemical basis of the formation of artifacts. This topic is useful in understanding the modifications of cell structures introduced during their processing. A guide for recognizing and minimizing major artifacts and fixation faults that are usually encountered is also presented in the book.
This valuable resource will prove useful to both students and professionals in the field of biology and clinical medicine. Specimen preservation researchers can also benefit from this book.

Fixed Point Theory and Graph Theory: Foundations and Integrative Approaches

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978-0-12-804295-3 (en línea)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 2016 ScienceDirect

Cobertura temática: Matemáticas - Ciencias biológicas - Ciencias agrícolas y veterinarias  

Fixed Point Theory and Graph Theory provides an intersection between the theories of fixed point theorems that give the conditions under which maps (single or multivalued) have solutions and graph theory which uses mathematical structures to illustrate the relationship between ordered pairs of objects in terms of their vertices and directed edges.

This edited reference work is perhaps the first to provide a link between the two theories, describing not only their foundational aspects, but also the most recent advances and the fascinating intersection of the domains.

The authors provide solution methods for fixed points in different settings, with two chapters devoted to the solutions method for critically important non-linear problems in engineering, namely, variational inequalities, fixed point, split feasibility, and hierarchical variational inequality problems. The last two chapters are devoted to integrating fixed point theory in spaces with the graph and the use of retractions in the fixed point theory for ordered sets.

  • Introduces both metric fixed point and graph theory in terms of their disparate foundations and common application environments
  • Provides a unique integration of otherwise disparate domains that aids both students seeking to understand either area and researchers interested in establishing an integrated research approach
  • Emphasizes solution methods for fixed points in non-linear problems such as variational inequalities, split feasibility, and hierarchical variational inequality problems that is particularly appropriate for engineering and core science applications

Flashback Mechanisms in Lean Premixed Gas Turbine Combustion

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978-0-12-800755-6 (en línea)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 2015 ScienceDirect

Cobertura temática: Ciencias biológicas - Ingeniería mecánica - Ciencias agrícolas y veterinarias - Otras ciencias sociales  

Blending fuels with hydrogen offers the potential to reduce NOx and CO2 emissions in gas turbines, but doing so introduces potential new problems such as flashback.  Flashback can lead to thermal overload and destruction of hardware in the turbine engine, with potentially expensive consequences. The little research on flashback that is available is fragmented. Flashback Mechanisms in Lean Premixed Gas Turbine Combustion by Ali Cemal Benim will address not only the overall issue of the flashback phenomenon, but also the issue of fragmented and incomplete research.
  • Presents a coherent review of flame flashback (a classic problem in premixed combustion) and its connection with the growing trend of popularity of more-efficient hydrogen-blend fuels
  • Begins with a brief review of industrial gas turbine combustion technology
  • Covers current environmental and economic motivations for replacing natural gas with hydrogen-blend fuels

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Flavonoids: A Coloring Model for Cheering up Life

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No requiere Directory of Open access Books acceso abierto

Cobertura temática: Ciencias naturales - Ciencias biológicas  


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Flavonoids - From Biosynthesis to Human Health: Flavonoids - From Biosynthesis to Human Health

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Institución detectada Año de publicación Navegá Descargá Solicitá
No requiere Directory of Open access Books acceso abierto

Cobertura temática: Ciencias biológicas  


Flavor of Foods and Beverages: Chemistry and Technology

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978-0-12-169060-1 (en línea)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 1978 ScienceDirect

Cobertura temática: Ciencias de la computación e información - Ciencias biológicas - Ciencias agrícolas y veterinarias  

Flavor of Foods and Beverages Chemistry and Technology covers the proceedings of an international conference sponsored by the Agricultural and Food Chemistry Division of the American Chemical Society held in Athens, Greece on June 27-29, 1978. It presents information on the flavor of foods and beverages.
This book discusses wide ranging subjects, such as flavor of meat, meat analogs, chocolate and cocoa substitutes, cheese aroma, beverages, baked goods, confections, tea, citrus and other fruits, olive oil, and sweeteners. It also examines new analytical methodology on taste and aroma, as well as flavor production, stability, and composition.
This book will be useful for students, chemists, technologists, and manufacturers involved in any facet of producing foods and beverages.

Flavour Development, Analysis and Perception in Food and Beverages

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978-1-78242-103-0 (en línea)

Disponibilidad
Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 2015 ScienceDirect

Cobertura temática: Ciencias de la computación e información - Ciencias biológicas  

Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour.
  • Covers the analysis and characterisation of aromas and taste compounds
  • Examines how aromas can be created and predicted
  • Reviews how different flavours are perceived

Flavour in Food

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978-1-85573-960-4 (en línea)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 2006 ScienceDirect

Cobertura temática: Ciencias biológicas - Ingeniería de los materiales - Ciencias de la salud - Otras ciencias sociales  

The first part of the book reviews the way flavour is detected and measured. The first two chapters discuss our understanding of how humans perceive and then process information about taste compounds. Chapter three reviews current practice in the sensory analysis of food flavour. Chapter four discusses choosing from the wide range of instrumental techniques which have been developed to identify aroma compounds. The final chapter in Part One discusses the complex issues in matching instrumental measurements with the results of sensory evaluation of foods.

Part two reviews key research in the way flavour compounds are retained within foods and the factors determining the way they are released. There are chapters on flavour compound interactions with lipids, emulsions, protein and carbohydrate components in food. Other chapters review modelling aroma interactions in food matrices and mechanisms of flavour retention in and release from liquid food products. The final part reviews what we now know about how humans experience flavour release, together with some of the key factors influencing this process. There are chapters on the process of flavour release in the mouth, the way texture-aroma and odour-taste interactions influence this process, psychological factors and the development of flavour perception during infancy.

Flavour in food seeks to distil key developments in flavour science and summarise their implications for the food industry. It is a valuable reference for R&D staff, those responsible for sensory evaluation of foods and product development, as well as academics and students involved in flavour science.
  • Understand how flavour is detected and measured
  • Analyses key research in the retention and release of flavour compounds
  • Examines how humans experience flavour release