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1تقرير
المؤلفون: Restrepo, Alejandro, Valencia, José P.
مصطلحات موضوعية: Nuclear Theory
الوصول الحر: http://arxiv.org/abs/2405.04679Test
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2تقرير
المؤلفون: Valencia, Jose, Iskander, George, Nardelli, Nicholas V., Leibrandt, David R., Hume, David B.
مصطلحات موضوعية: Physics - Optics, Physics - Atomic Physics
الوصول الحر: http://arxiv.org/abs/2404.14310Test
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3تقرير
المصدر: Phys. Rev. Lett. 129, 193603 (2022)
مصطلحات موضوعية: Physics - Atomic Physics, Quantum Physics
الوصول الحر: http://arxiv.org/abs/2207.11768Test
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4تقرير
المؤلفون: Kim, May E., McGrew, William F., Nardelli, Nicholas V., Clements, Ethan R., Hassan, Youssef S., Zhang, Xiaogang, Valencia, Jose L., Leopardi, Holly, Hume, David B., Fortier, Tara M., Ludlow, Andrw D., Leibrandt, David R.
مصطلحات موضوعية: Physics - Atomic Physics, Physics - Optics
الوصول الحر: http://arxiv.org/abs/2109.09540Test
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5دورية أكاديمية
المؤلفون: Durango Zuleta, Mónica María, Grisales Rojas, Luisa Fernanda, Sepúlveda Valencia, José Uriel, Valdés Duque, Beatriz Elena, Moreno-Herrera, Claudia X.
المصدر: TecnoLógicas; Vol. 26 No. 57 (2023); e2657 ; TecnoLógicas; Vol. 26 Núm. 57 (2023); e2657 ; 2256-5337 ; 0123-7799
مصطلحات موضوعية: Acidification, microbial growth, fermentation, traditional cheese, lactic microbiota, Acidificación, crecimiento microbiano, fermentación, queso tradicional, microbiota láctica
وصف الملف: application/pdf; text/xml; application/zip
العلاقة: https://revistas.itm.edu.co/index.php/tecnologicas/article/view/2657/2917Test; https://revistas.itm.edu.co/index.php/tecnologicas/article/view/2657/2969Test; https://revistas.itm.edu.co/index.php/tecnologicas/article/view/2657/3132Test; O. McAuliffe, "Genetics of Lactic Acid Bacteria", Cheese Academic Press, pp. 227-247, 2017. https://doi.org/10.1016/B978-0-12-417012-4.00009-0Test; S. Awad, N. Ahmed, and M. El Soda, “Evaluation of isolated starter lactic acid bacteria in Ras cheese ripening and flavour development,” Food Chemistry, vol. 104, no. 3, pp. 1192–1199, 2007. https://doi.org/10.1016/j.foodchem.2007.01.043Test; I. da Silva Ferrari, J. Viana de Souza, C. Lacerda Ramos, M. Matiuzzi da Costa, R. Freitas Schwan, and F. Silva Dias, “Selection of autochthonous lactic acid bacteria from goat dairies and their addition to evaluate the inhibition of Salmonella typhi in artisanal cheese,” Food Microbiol., vol. 60, pp. 29–38, Dec. 2016. https://doi.org/10.1016/j.fm.2016.06.014Test; Y. Nami, B. Haghshenas, R. Vaseghi Bakhshayesh, H. Mohammadzadeh Jalaly, H. Lotfi, S. Eslami, M. Amin Hejazi, “Novel autochthonous lactobacilli with probiotic aptitudes as a main starter culture for probiotic fermented milk,” Lwt, vol. 98, pp. 85–93, Dec. 2018 https://doi.org/10.1016/j.lwt.2018.08.035Test; L. P. Margalho et al., “High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses,” Food Microbiology, vol. 100, p. 103872, Dec. 2021. https://doi.org/10.1016/j.fm.2021.103872Test; P. Oliveira De Souza De Azevedo, “Optimization of the yield of bacteriocin-like substance (BLIS) produced by Pediococcus pentosaceus and its application as food bioconservative,” Doctoral dissertation, Universidade de São Paulo, Sao paulo, 2018.; I. De Pasquale, R. Di Cagno, S. Buchin, M. De Angelis, and M. Gobbetti, “Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese : E ff ect on compositional , microbiological and biochemical attributes,” Food Research International, vol. 116, pp. 1344–1356, Feb. 2019. https://doi.org/10.1016/j.foodres.2018.10.024Test; F. Rezvani, F. Ardestani, and G. Najafpour, “Growth kinetic models of five species of Lactobacilli and lactose consumption in batch submerged culture,” Brazilian J. Microbiol., vol. 48, no. 2, pp. 251–258, Jan. 2017. https://doi.org/10.1016/j.bjm.2016.12.007Test; A. Ghimire, A. Kumar Sah, and R. 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Delgado, “Bacterial diversity of the Colombian fermented milk ‘Suero Costeño’ assessed by culturing and high-throughput sequencing and DGGE analysis of 16S rRNA gene amplicons,” Food Microbiol., vol. 68, pp. 129–136, Dec. 2017. https://doi.org/10.1016/j.fm.2017.07.011Test; A. F. Londoño-Zapata, M. M. Durango-Zuleta, J. U. Sepúlveda-Valencia, and C. X. Moreno Herrera, “Characterization of lactic acid bacterial communities associated with a traditional Colombian cheese: Double cream cheese,” LWT - Food Sci. Technol., vol. 82, pp. 39–48, Sep. 2017. https://doi.org/10.1016/j.lwt.2017.03.058Test; M. M. Durango-Zuleta, M. Fuentes-Vanegas, U. Sepúlveda-Valencia, C. Ximena, and M. Herrera, “Isolation, identification, and antimicrobial activity of lactic acid bacteria associated with two traditional Colombian types of cheese: Quesillo and double-cream cheese,” LWT, vol. 171, p. 114119, Dec. 2022. https://doi.org/10.1016/j.lwt.2022.114119Test; The Association of Official Analytical Chemists, "Official Methods of Analysis," AOAC international, 17th Edition, Gaithersburg, Maryland, USA, 2000.; P. Doran, "Bioprocess Engineering Principles". Elsevier, 2nd Edition, 2012. https://www.elsevier.com/books/bioprocess-engineering-principles/doran/978-0-08-091770-2Test#; S. M. Mustafa, L. S. Chua, H. A. El-Enshasy, F. A. Abd Majid, and S. Z. Hanapi, “Kinetic profile and anti-diabetic potential of fermented Punica granatum juice using Lactobacillus casei,” Process Biochem., vol. 92, pp. 224–231, May. 2020. https://doi.org/10.1016/j.procbio.2020.01.014Test; A. Z. Andersen, A. L. Carvalho, A. R. Neves, H. Santos, U. Kummer, and L. F. Olsen, “The metabolic pH response in Lactococcus lactis: An integrative experimental and modelling approach,” Comput. Biol. Chem., vol. 33, no. 1, pp. 71–83, Feb. 2009. https://doi.org/10.1016/j.compbiolchem.2008.08.001Test; P. G. Hamill et al., “Microbial lag phase can be indicative of, or independent from, cellular stress,” Sci. Reports, vol. 10, no. 5948, Apr. 2020. https://doi.org/10.1038/s41598-020-62552-4Test; S. Jeanson et al., “Milk acidification by Lactococcus lactis is improved by decreasing the level of dissolved oxygen rather than decreasing redox potential in the milk prior to inoculation,” Int. J. Food Microbiol., vol. 131, no. 1, pp. 75–81, Apr. 2009. https://doi.org/10.1016/j.ijfoodmicro.2008.09.020Test; F. E. Valencia-García, K. E. Motato-Rocha, M. Y. Vera-Peña, and M. L. Sepúlveda-Lindarte, “Kinetic parameters of lactic acid bacterial isolated from fermented milk ‘suero costeño,’” DYNA, vol. 85, no. 206, pp. 155–161, Jul. 2018. https://doi.org/10.15446/dyna.v85n206.70995Test; Y. Demarigny, "Lactococcus: Lactococcus lactis Subspecies lactis and cremoris", Encyclopedia of Food Microbiology, Second Edition, Elsevier, 2014, pp. 442-446. https://doi.org/10.1016/B978-0-12-384730-0.00182-8Test; Y. García-Hernández, T. Pérez-sánchez, Y. García-curbelo, D. Sosa-cossio, and J. R. Nicoli, “Growth ability, microbial activity and susceptibility to antimicrobials of two strains of Pediococcus pentosaceus, candidates to probiotic” Cuba. J. Agric. Sci., vol. 51, no. 4, pp. 433–442, 2017. http://scielo.sld.cu/scielo.php?script=sci_abstract&pid=S2079-34802017000400433&lng=es&nrm=iso&tlng=enTest; D. Hu et al., “Evaluation of Pediococcus pentosaceus strains as probiotic adjunct cultures for soybean milk post-fermentation,” Food Res. 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Widyastuti, A. Febrisiantosa, and F. Tidona, “Health-Promoting Properties of Lactobacilli in Fermented Dairy Products,” Front. Microbiol., vol. 12, May 2021. https://doi.org/10.3389/fmicb.2021.673890Test; M. M. Alvarez, E. J. Aguirre-Ezkauriatza, A. Ramírez-Medrano, and Á. Rodríguez-Sánchez, “Kinetic analysis and mathematical modeling of growth and lactic acid production of Lactobacillus casei var. rhamnosus in milk whey,” J. Dairy Sci., vol. 93, no. 12, pp. 5552–5560, Dec. 2010. https://doi.org/10.3168/jds.2010-3116Test; E. Ghalouni, O. Hassaine, and N. Karam, “Phenotypic Identification and Technological Characterization of Lactic Acid Bacteria Isolated from L ’ ben , An Algerian Traditional Fermented Cow Milk,” J. Pure Appl. Microbiol., vol. 12, no.2, 2018. http://dx.doi.org/10.22207/JPAM.12.2.11Test; P. Sarantinopoulos, L. Makras, F. Vaningelgem, G. Kalantzopoulos, L. De Vuyst, and E. 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الإتاحة: https://doi.org/10.1016/B978-0-12-417012-4.00009-0Test
https://doi.org/10.1016/j.foodchem.2007.01.043Test
https://doi.org/10.1016/j.fm.2016.06.014Test
https://doi.org/10.1016/j.lwt.2018.08.035Test
https://doi.org/10.1016/j.fm.2021.103872Test
https://doi.org/10.1016/j.foodres.2018.10.024Test
https://doi.org/10.1016/j.bjm.2016.12.007Test
https://doi.org/10.1002/fsn3.1854Test
https://doi.org/10.1007/BF00129940Test
https://doi.org/10.1186/s13213-021-01645-5Test -
6تقرير
المؤلفون: Sarmiento-Gómez, Erick, Villanueva-Valencia, José Ramón, Herrera-Velarde, Salvador, Ruíz-Santoyo, José Arturo, Santana-Solano, Jesús, Arauz-Lara, José Luis, Castañeda-Priego, Ramón
المصدر: Phys. Rev. E 94, 012608 (2016)
مصطلحات موضوعية: Condensed Matter - Soft Condensed Matter
الوصول الحر: http://arxiv.org/abs/1512.06933Test
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7تقرير
المؤلفون: Montoya, Cris, Valencia, Jose, Geraci, Andrew A., Eardley, Matthew, Moreland, John, Hollberg, Leo, Kitching, John
مصطلحات موضوعية: Quantum Physics, Physics - Atomic Physics
الوصول الحر: http://arxiv.org/abs/1503.07825Test
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8دورية أكاديمية
المؤلفون: Periñan-Morales, Abel Andrés, Viáfara-González, John Jairo, Arcila-Valencia, José Alexander
المصدر: Profile: Issues in Teachers' Professional Development; Vol. 24 No. 1: January-June, 2022; 15-28 ; Profile: Issues in Teachers' Professional Development; Vol. 24 Núm. 1: Enero-junio, 2022; 15-28 ; PROFILE Issues in Teachers' Professional Development; v. 24 n. 1: Enero-junio, 2022; 15-28 ; 2256-5760 ; 1657-0790
مصطلحات موضوعية: English teaching, preservice teachers, teachers’ beliefs, teaching practicum, creencias de maestros, docentes en formación, enseñanza de inglés, práctica docente
وصف الملف: application/pdf; text/xml
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9تقرير
المؤلفون: Cenoz, Jasone, Valencia, Jose F.
تمت مراجعته من قبل الزملاء: N
Page Count: 16
الواصفات: College Students, Comparative Analysis, Contrastive Linguistics, Cultural Differences, Discourse Analysis, English, English (Second Language), Foreign Countries, Higher Education, Intercultural Communication, Interlanguage, Language Patterns, Language Research, Language Variation, Linguistic Theory, Native Speakers, North American English, Pragmatics, Second Languages, Sociocultural Patterns, Spanish
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10رسالة جامعيةLanguage, Learning, and Identity in Social Networking Sites for Language Learning: The Case of Busuu
المؤلفون: Alvarez Valencia, Jose Aldemar
المصدر: ProQuest LLC. 2014Ph.D. Dissertation, The University of Arizona.
تمت مراجعته من قبل الزملاء: N
Page Count: 195
الواصفات: Social Media, Computer Mediated Communication, Second Language Learning, Socialization, Semiotics, Self Concept, Sociocultural Patterns, Case Studies, Qualitative Research, Ethnography, Language Attitudes, Constructivism (Learning), Teaching Methods, Web Sites, Behaviorism