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Impacto del uso de bioestimulantes en la regeneración de vitis vinifera l. (cv. tempranillo).
(2022-07-08)
Como consecuencia de los cambios climáticos ocurridos durante las últimas décadas se prevé una intensificación de las temperaturas y de los periodos de sequía en muchas regiones vitivinícolas, donde Vitis vinífera esta ...
From effect-directed anaysis to metabolomic assessment: How do the main emerging contaminants released into the Adour estuary affect glass eels (Anguilla anguilla)?
(2022-10-24)
Since countless xenobiotic compounds are being found in the environment, ecotoxicology faces an astounding challenge in identifying toxicants. The combination of high-throughput in vivo/in vitro bioassays with high-resolution ...
Magneto driven smart materials for sensing and actuation
(2022-09-16)
Magnetic field responsive, colloidal and particle systems provide an emerging tool to manipulate samples in miniaturised systems. Biomolecule sensing is one of the main functionalities integrated in Lab-on-a-Chip technologies, ...
Aveiroko eta Zamorako zeramika ekoizpenen azterketa arkeometrikoa eta jalkitze-osteko kutsadura-eta eraldaketa-prozesuen identifikazioa
(2022-02-25)
In this Doctoral Thesis a thorough study to deepen in the archaeological knowledge about the Medievaland Post-Medieval pottery activity of the north-west of the Iberian Peninsula is carried out. In this way,the existing ...
Red cinnabar blackening in the mural paintings of Pompeii: volcanic impact, burial environment and atmospheric exposure.
(2022-09-30)
La degradación del pigmento rojo HgS es un problema de conservación que afecta tanto a la forma mineral, denominada cinabrio, como a los pigmentos sintéticos, conocidos como bermellón. El ennegrecimiento se aprecia tanto ...
Effects of different oenological technologies on the evolution of anthocyanin derivatives determined by LC-MS during red wine fermentations. Encapsulation of phenolic grape pomace extracts for cosmetic applications
(2022-09-23)
This PhD thesis is focused on to two topics related to wine-making: (i) the study of the influence of novel oenological techniques on the phenolic composition of wine during its elaboration, and (ii) the valorization of ...