Results 161 to 170 of about 6,388 (224)

Knowledge, Attitudes, and Practices of Parents in the Use of Antibiotics: A Case Study in a Mexican Indigenous Community. [PDF]

Healthcare (Basel)
González-Villoria AM, García Quiroz AD, Osorio Guzmán EU, Suarez-Herrera JC, Abeldaño Zuñiga RA.   +4 more
europepmc   +1 more source

The geographical indication of mezcal in Mexico

, 2019
Marie-Christine Renard, David Rodolfo Domínguez Arista   +1 more
openaire   +1 more source

Lipase activity of recombinant KmYJR107Wp and KmLIP3p enzymes expressed in Saccharomyces cerevisiae BY4742 from Kluyveromyces marxianus L2029. [PDF]

J Genet Eng Biotechnol
Martínez-Corona R, Canizal-García R, Madrigal-Perez LA, Cortés-Penagos C, de la Riva de la Riva GA, González-Hernández JC.   +5 more
europepmc   +1 more source

The Beverage Quality Index and type 2 diabetes risk in women: a prospective analysis of the Mexican Teachers' Cohort. [PDF]

Nutr Diabetes
Jacobo Cejudo MG, Monge A, Khandpur N, Voortman T, Stern D, Geleijnse JM.   +5 more
europepmc   +1 more source

Combining multisensor images and social network data to assess the area flooded by a hurricane event. [PDF]

PeerJ
Hernández-Guzmán R, Ruiz-Luna A.
europepmc   +1 more source

"Mezcal", dijo el cónsul

, 2009
openaire   +2 more sources

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Treatment of mezcal vinasses: A review

Journal of Biotechnology, 2012
Mexican distilleries produce near eight million liters of mezcal per year, and generate about 90 million liters of mezcal vinasses (MV). This acidic liquid waste is very aggressive to the environment because of its high content of toxic and recalcitrant organic matter. As a result, treatment is necessary before discharge to water bodies.
Vania, Robles-González, Juvencio, Galíndez-Mayer, Noemí, Rinderknecht-Seijas, Héctor M, Poggi-Varaldo   +3 more
openaire   +2 more sources

Development of sensory lexicon for aromas of espadin mezcal (Agave angustifolia) based on Analytical Hierarchy Process with trained panellists and mezcal masters

International food research journal
The aim of the present work was to develop a sensory lexicon for representative aromas of espadin mezcal using the Analytical Hierarchy Process (AHP) technique. The present work included the participation of 15 panellists and 59 mezcal masters. A profile
Hector Uriel Vazquez-Lecona, E. J. Ramírez-Rivera, Mirna López‐Espíndola, Ricardo Hernández-Martínez, J. Herrera‐Corredor   +4 more
semanticscholar   +1 more source

Morphological description and molecular characterisation of Opegaster mezcal sp. n. (Trematoda: Opecoelidae) from the Mexican Tropical Pacific.

Folia Parasitologica
Opegaster Ozaki, 1928 is one of the most species-rich genera of the trematode family Opecoelidae, commonly found in marine teleost fishes. This study describes a new species of Opegaster of the intertidal fish species Labrisomus xanti Gill (Labrisomidae)
Rodrigo I. Santillán-Pérez, M. García-Varela, R. Aguilar-Aguilar   +2 more
semanticscholar   +1 more source

Jimando agave para destilar mezcal en Charo, Michoacán

Antrópica. Revista de Ciencias Sociales y Humanidades
El artículo reseña, mediante fotografía y texto, la jima de agave para la elaboración de mezcal artesanal en el municipio de Charo, Michoacán. Se realiza una breve descripción de la jima como la primera etapa del proceso de destilación de mezcal después ...
Jesús Janacua Benites
semanticscholar   +1 more source