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Año de publicación: 2024

201 a 210 de 1.321 Resultados

cim2rawdyr.py 10 jul. 2024 - CIM2RAWDYR: Creation of files for a dynamic simulation of the Iberia Peninsula in PSSE from a data set in CGMES-CIM format Código fuente Python - 36,5 KB - MD5: 76c11aa0ea9b59b13679b3dfd30a38c2 CodeCódigo
cim2rawdyr_readme.txt 10 jul. 2024 - CIM2RAWDYR: Creation of files for a dynamic simulation of the Iberia Peninsula in PSSE from a data set in CGMES-CIM format Texto plano - 3,0 KB - MD5: 9527599b75916eadc1701f9eb102ad99 DocumentaciónDocumentation
Evaluation of the thermal stability and transfer rate of pyrrolizidine alkaloids during the brewing of herbal infusions contaminated with Echium vulgare and Senecio vulgaris weeds 5 jul. 2024 - Universidad Rey Juan Carlos Fernández Pintor, Begoña; Casado Navas, Natalia; Morante Zarcero, Sonia; Sierra Alonso, Isabel, 2024, "Evaluation of the thermal stability and transfer rate of pyrrolizidine alkaloids during the brewing of herbal infusions contaminated with Echium vulgare and Senecio vulgaris weeds", https://doi.org/10.21950/CFFQF6, e-cienciaDatos, V1 This database includes the results of the concentration found of PAs in two PA-containing plants (Echium vulgare and Senecio vulgaris), the percentage of PAs not degraded in the thermal degradation study carried out with standard solutions, and the results of the transfer rate of...
Data set_Transferencia PAs Food Control rev.xlsx 5 jul. 2024 - Evaluation of the thermal stability and transfer rate of pyrrolizidine alkaloids during the brewing of herbal infusions contaminated with Echium vulgare and Senecio vulgaris weeds Hoja de cálculo MS Excel - 14,7 KB - MD5: 3152e448c0dd525ad7285c23e9d86722
Readme_Transferencia PAs Food Control.txt 5 jul. 2024 - Evaluation of the thermal stability and transfer rate of pyrrolizidine alkaloids during the brewing of herbal infusions contaminated with Echium vulgare and Senecio vulgaris weeds Texto plano - 3,5 KB - MD5: 727cf16a86fe5babf06f87cd499f5d55
Insight into the Impact of Food Processing and Culinary Preparations on the Stability and Content of Plant Alkaloids Considered as Natural Food Contaminants 5 jul. 2024 - Universidad Rey Juan Carlos Casado Navas, Natalia; Casado Hidalgo, Gema; González Gómez, Lorena; Morante Zarcero, Sonia; Sierra Alonso, Isabel, 2024, "Insight into the Impact of Food Processing and Culinary Preparations on the Stability and Content of Plant Alkaloids Considered as Natural Food Contaminants", https://doi.org/10.21950/E3KJPX, e-cienciaDatos, V1 This database includes the results of evolution in the number of food alerts that have noted high levels of pyrrolizidine alkaloids (PAs), tropane alkaloids (TAs) and opium alkaloids (OAs) from 2012 to 2022, distribution of food alerts based on the food type contaminated, overvie...
Dataset.tab 5 jul. 2024 - Insight into the Impact of Food Processing and Culinary Preparations on the Stability and Content of Plant Alkaloids Considered as Natural Food Contaminants Datos tabulares - 272 B
ReadmeApplied sciences.txt 5 jul. 2024 - Insight into the Impact of Food Processing and Culinary Preparations on the Stability and Content of Plant Alkaloids Considered as Natural Food Contaminants Texto plano - 4,0 KB - MD5: 0083941346eea03f220de06ed50404ab
Evaluation of Tropane Alkaloids in Teas and Herbal Infusions: Effect of Brewing Time and Temperature on Atropine and Scopolamine Content 5 jul. 2024 - Universidad Rey Juan Carlos González Gómez, Lorena; Morante Zarcero, Sonia; A.M. Pereira, Jorge; S. Câmara, José; Sierra Alonso, Isabel, 2024, "Evaluation of Tropane Alkaloids in Teas and Herbal Infusions: Effect of Brewing Time and Temperature on Atropine and Scopolamine Content", https://doi.org/10.21950/UTRUBT, e-cienciaDatos, V1 This database includes the results of analytical performance of µSPEed®, recovery percentages (n = 3) evaluated in all infusion samples studied at 2.5 ng/mL, contents of atropine and scopolamine in the tea and herbal tea infusions analyzed, effect of heating (97 °C maintained for...
Dataset-Toxins.tab 5 jul. 2024 - Evaluation of Tropane Alkaloids in Teas and Herbal Infusions: Effect of Brewing Time and Temperature on Atropine and Scopolamine Content Datos tabulares - 1,0 KB

cim2rawdyr.py

10 jul. 2024 - CIM2RAWDYR: Creation of files for a dynamic simulation of the Iberia Peninsula in PSSE from a data set in CGMES-CIM format

Código fuente Python - 36,5 KB -

CodeCódigo

cim2rawdyr_readme.txt

10 jul. 2024 - CIM2RAWDYR: Creation of files for a dynamic simulation of the Iberia Peninsula in PSSE from a data set in CGMES-CIM format

Texto plano - 3,0 KB -

DocumentaciónDocumentation

Evaluation of the thermal stability and transfer rate of pyrrolizidine alkaloids during the brewing of herbal infusions contaminated with Echium vulgare and Senecio vulgaris weeds

5 jul. 2024 - Universidad Rey Juan Carlos

Fernández Pintor, Begoña; Casado Navas, Natalia; Morante Zarcero, Sonia; Sierra Alonso, Isabel, 2024, "Evaluation of the thermal stability and transfer rate of pyrrolizidine alkaloids during the brewing of herbal infusions contaminated with Echium vulgare and Senecio vulgaris weeds", https://doi.org/10.21950/CFFQF6, e-cienciaDatos, V1

This database includes the results of the concentration found of PAs in two PA-containing plants (Echium vulgare and Senecio vulgaris), the percentage of PAs not degraded in the thermal degradation study carried out with standard solutions, and the results of the transfer rate of...

Data set_Transferencia PAs Food Control rev.xlsx

5 jul. 2024 - Evaluation of the thermal stability and transfer rate of pyrrolizidine alkaloids during the brewing of herbal infusions contaminated with Echium vulgare and Senecio vulgaris weeds

Hoja de cálculo MS Excel - 14,7 KB -

Readme_Transferencia PAs Food Control.txt

5 jul. 2024 - Evaluation of the thermal stability and transfer rate of pyrrolizidine alkaloids during the brewing of herbal infusions contaminated with Echium vulgare and Senecio vulgaris weeds

Texto plano - 3,5 KB -

Insight into the Impact of Food Processing and Culinary Preparations on the Stability and Content of Plant Alkaloids Considered as Natural Food Contaminants

5 jul. 2024 - Universidad Rey Juan Carlos

Casado Navas, Natalia; Casado Hidalgo, Gema; González Gómez, Lorena; Morante Zarcero, Sonia; Sierra Alonso, Isabel, 2024, "Insight into the Impact of Food Processing and Culinary Preparations on the Stability and Content of Plant Alkaloids Considered as Natural Food Contaminants", https://doi.org/10.21950/E3KJPX, e-cienciaDatos, V1

This database includes the results of evolution in the number of food alerts that have noted high levels of pyrrolizidine alkaloids (PAs), tropane alkaloids (TAs) and opium alkaloids (OAs) from 2012 to 2022, distribution of food alerts based on the food type contaminated, overvie...

Dataset.tab

5 jul. 2024 - Insight into the Impact of Food Processing and Culinary Preparations on the Stability and Content of Plant Alkaloids Considered as Natural Food Contaminants

Datos tabulares - 272 B

ReadmeApplied sciences.txt

5 jul. 2024 - Insight into the Impact of Food Processing and Culinary Preparations on the Stability and Content of Plant Alkaloids Considered as Natural Food Contaminants

Texto plano - 4,0 KB -

Evaluation of Tropane Alkaloids in Teas and Herbal Infusions: Effect of Brewing Time and Temperature on Atropine and Scopolamine Content

5 jul. 2024 - Universidad Rey Juan Carlos

González Gómez, Lorena; Morante Zarcero, Sonia; A.M. Pereira, Jorge; S. Câmara, José; Sierra Alonso, Isabel, 2024, "Evaluation of Tropane Alkaloids in Teas and Herbal Infusions: Effect of Brewing Time and Temperature on Atropine and Scopolamine Content", https://doi.org/10.21950/UTRUBT, e-cienciaDatos, V1

This database includes the results of analytical performance of µSPEed®, recovery percentages (n = 3) evaluated in all infusion samples studied at 2.5 ng/mL, contents of atropine and scopolamine in the tea and herbal tea infusions analyzed, effect of heating (97 °C maintained for...

Dataset-Toxins.tab

5 jul. 2024 - Evaluation of Tropane Alkaloids in Teas and Herbal Infusions: Effect of Brewing Time and Temperature on Atropine and Scopolamine Content

Datos tabulares - 1,0 KB

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