First record of Bibrax Fletcher, 1927 (Coleoptera, Staphylinidae, Pselaphinae) from Ecuador, with descriptions of twelve new species [PDF]
ZooKeysTwelve new species of Bibrax Fletcher, 1927 (Coleoptera: Staphylinidae: Pselaphinae: Euplectitae: Metopiasini) from Ecuador are described: B. chullachaqui sp. nov., B. chocoensis sp. nov., B. onorei sp. nov., B. aratrifer sp. nov., B. longiventer sp. nov.
Yarina Tapuy-Avilés +2 more
doaj +18 more sources
Effects of starter cultures on the metabolite profile, antioxidant activities, and anti-aging properties of tapuy lees [PDF]
Discover FoodThe Philippine rice wine (tapuy) and tapuy lees making process utilizes bubod, the traditional starter culture. The bubod contains variable number and species of microorganisms and influences the physical and chemical properties of tapuy and tapuy lees ...
Edward Kevin Bragais, Paul Mark B Medina
exaly +5 more sources
Tapuy miri, chiquitos, chiquitanos. Historia de un nombre en perspectiva interétnica [PDF]
Bulletin de l'Institut Français d'Études Andines, 2015 The Bolivian Chiquitano are often identified as inheritors of Jesuit culture, although their name and sociocultural situation changed greatly before and after the missionary period.
Cecilia Martínez
doaj +8 more sources
Review of “Digital Activism, Community Media, and Sustainable Communication in Latin America”. edited by Cheryl Martens, Cristina Venegas & Franklin Salvio Sharupi Tapuy [PDF]
Cyberspace Studies, 2021 Review of “Digital Activism, Community Media, and Sustainable Communication in Latin America”. edited by Cheryl Martens, Cristina Venegas & Franklin Salvio Sharupi Tapuy. Cham: Palgrave Macmillan, 2020.
Samaneh Kachouie, Cesar Castilla
doaj +7 more sources
Food Production Processing and NutritionTapuy is an indigenous wine produced in the Philippines. Rice wine fermentation produces a by-product of rice leftover and microbial biomass, collectively called lees, which usually is discarded as a waste product.
Paul Mark B Medina
exaly +3 more sources
Biomedical and Biotechnology Research JournalBackground: Tapuy lees are by-products generated during rice wine fermentation in the northern region of the Philippines. These lees have been reported to contain high concentrations of proteins and dietary fibers.
Paul Mark B Medina
exaly +4 more sources
Evaluation of the synergistic effects of antioxidant activity on mixtures of the essential oil from Apium graveolens L., Thymus vulgaris L. and Coriandrum sativum L. using simplex-lattice design [PDF]
Heliyon, 2019 Essential oils (EOs) are known for their antioxidant properties, and are widely employed in the food industry as preservatives. They can be used as condiments or as preservatives to achieve certain organoleptic effects for consumers.
Yasiel Arteaga Crespo +5 more
doaj +2 more sources
First country record of Metopiellus Raffray, 1908 (Staphylinidae, Pselaphinae, Metopiasini) from Ecuador, with description of two new species [PDF]
ZooKeysTwo new species from the genus Metopiellus Raffray, 1908 (Staphylinidae, Pselaphinae, Metopiasini) are described from both sides of the Ecuadorian Andes: Metopiellus palamaku sp. nov. from the Amazon in eastern Ecuador and Metopiellus chasqui sp.
Yarina Tapuy-Avilés +2 more
doaj +4 more sources
Food Production Processing and NutritionTapuy is an indigenous rice wine traditionally prepared during rituals and ceremonies in the northern regions of the Philippines. Its fermentation by-product, the Tapuy lees, is nutrient-dense but is underutilized for human consumption.
Junelle Rey C. Bacong +2 more
exaly +2 more sources
Discover FoodTapuy is a traditional rice wine from the Philippines. We explored the potential of Tapuy wine and its fermentation by-product, lees, in reducing amyloid-beta toxicity in Alzheimer’s disease (AD) and dopaminergic neurodegeneration in Parkinson’s disease (
Junelle Rey Bacong, Paul Mark B Medina
exaly +2 more sources