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View article: Biofunctional Polyvinyl Alcohol/Xanthan Gum/Gelatin Hydrogel Dressings Loaded with Curcumin: Antibacterial Properties and Cell Viability
Biofunctional Polyvinyl Alcohol/Xanthan Gum/Gelatin Hydrogel Dressings Loaded with Curcumin: Antibacterial Properties and Cell Viability Open
This study explores the development of biocompatible hydrogel dressings incorporating curcumin as an alternative antibacterial agent. In this context, hydrogels were prepared using polyvinyl alcohol, xanthan gum, gelatin, and curcumin as a…
View article: Quantum–Classical Optimization for Efficient Genomic Data Transmission
Quantum–Classical Optimization for Efficient Genomic Data Transmission Open
This paper presents a hybrid computational architecture for efficient and robust digital transmission inspired by helical genetic structures. The proposed system integrates advanced modulation schemes, such as multi-pulse-position modulati…
View article: Isolation and Characterization of a Cocktail of <em>Escherichia coli</em> Phages and Its Application in Food
Isolation and Characterization of a Cocktail of <em>Escherichia coli</em> Phages and Its Application in Food Open
Foodborne illnesses caused by pathogenic Escherichia coli represent a significant challenge for the food industry. In this study, a cocktail bacteriophages with high lytic potential, broad host range, and thermal stability was designed and…
View article: Genetically Improved Yeast Strains with Lower Ethanol Yield for the Wine Industry Generated Through a Two-Round Breeding Program
Genetically Improved Yeast Strains with Lower Ethanol Yield for the Wine Industry Generated Through a Two-Round Breeding Program Open
Saccharomyces cerevisiae is a species of industrial significance in the production of alcoholic beverages; it is the main species responsible for the fermentation of grape must. One of the main current problems in the wine industry is high…
View article: Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight
Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight Open
Among the beneficial properties of yerba mate, it has been proven that it produces a decrease in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food and ultimately influence the amoun…
View article: A New COVID-19 Detection Method Based on CSK/QAM Visible Light Communication and Machine Learning
A New COVID-19 Detection Method Based on CSK/QAM Visible Light Communication and Machine Learning Open
This article proposes a novel method for detecting coronavirus disease 2019 (COVID-19) in an underground channel using visible light communication (VLC) and machine learning (ML). We present mathematical models of COVID-19 Deoxyribose Nucl…
View article: Use of Cocktail of Bacteriophage for Salmonella Typhimurium Control in Chicken Meat
Use of Cocktail of Bacteriophage for Salmonella Typhimurium Control in Chicken Meat Open
Foodborne diseases are extremely relevant and constitute an area of alert for public health authorities due to the high impact and number of people affected each year. The food industry has implemented microbiological control plans that en…
View article: Anodic Oxidation of Industrial Winery Wastewater Using Different Anodes
Anodic Oxidation of Industrial Winery Wastewater Using Different Anodes Open
Winery wastewater represents the largest waste stream in the wine industry. This deals with the mineralization of the organic matter present in winery wastewater using anodic oxidation and two types of anodes—namely, a boron-doped diamond …
View article: Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts
Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts Open
The yeast Saccharomyces cerevisiae is the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main problems in the wi…
View article: Analysis of the Microbiome of Rainbow Trout (Oncorhynchus mykiss) Exposed to the Pathogen Flavobacterium psychrophilum 10094
Analysis of the Microbiome of Rainbow Trout (Oncorhynchus mykiss) Exposed to the Pathogen Flavobacterium psychrophilum 10094 Open
Rainbow trout that were resistant or susceptible to Flavobacterium psychrophilum infection were compared with respect to their microbial composition by using 16S rRNA V3-V4 sequencing. The differences occurred in gills, where resistant fis…
View article: Distinct Transcriptional Changes in Response to Patulin Underlie Toxin Biosorption Differences in Saccharomyces cerevisiae
Distinct Transcriptional Changes in Response to Patulin Underlie Toxin Biosorption Differences in Saccharomyces cerevisiae Open
Patulin (4-hydroxy-4H-furo[3,2c]pyran-2[6H]-one) is a mycotoxin produced by a suite of fungi species. Patulin is toxic to humans and is a sporadic contaminant in products that were made from fungi-infected fruits. The baker yeast Saccharom…
View article: GPD1 and ADH3 Natural Variants Underlie Glycerol Yield Differences in Wine Fermentation
GPD1 and ADH3 Natural Variants Underlie Glycerol Yield Differences in Wine Fermentation Open
Glycerol is one of the most important by-products of alcohol fermentation, and depending on its concentration it can contribute to wine flavor intensity and aroma volatility. Here, we evaluated the potential of utilizing the natural geneti…
View article: Identification of Nitrogen Consumption Genetic Variants in Yeast Through QTL Mapping and Bulk Segregant RNA-Seq Analyses
Identification of Nitrogen Consumption Genetic Variants in Yeast Through QTL Mapping and Bulk Segregant RNA-Seq Analyses Open
Saccharomyces cerevisiae is responsible for wine must fermentation. In this process, nitrogen represents a limiting nutrient and its scarcity results in important economic losses for the wine industry. Yeast isolates use different strategi…
View article: Natural variation in non-coding regions underlying phenotypic diversity in budding yeast
Natural variation in non-coding regions underlying phenotypic diversity in budding yeast Open
Linkage mapping studies in model organisms have typically focused their efforts in polymorphisms within coding regions, ignoring those within regulatory regions that may contribute to gene expression variation. In this context, differences…