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Browsing by Author "Universidad de Huelva. Departamento de Química “Profesor José Carlos Vílchez Martín”"
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Extremophilic microorganisms for the biotechnological production of added-value molecules
Montero Lobato, Zaida (Universidad de Huelva, 2020)Extremophilic microorganisms are especially interesting from the biotechnological point of view. These microorganisms have developed mechanisms that lead to the production of valuable substances in order to survive in ... -
Metabolic and molecular approaches for the integrated production of bioenergetic precursors in microalgae
Rengel Domínguez, Rocío (Universidad de Huelva, 2023)Microalgae are photosynthetic microorganisms with a great ability of adapting to adverse conditions, developing regulation mechanisms to maintain optimal carbon/nitrogen ratios in the cell for survival. When these ... -
Metagenomic characterization, bioactive properties and biotechnological applications of the extremophilic microorganisms inhabiting Odiel saltern ponds
Gómez Villegas, Patricia (Universidad de Huelva, 2021)Extremophilic microorganisms are those that live under the most severe conditions for life on Earth, including extreme values of temperature, pressure, pH, radiation, or salinity, among others. What is really surprising ... -
Uso combinado de metodologías –ómicas en organismos modelo para el estudio de la contaminación ambiental
Rodríguez Moro, Gema(Universidad de Huelva, 2019)
El aumento cada vez más importante de una gran variedad de contaminantes químicos en el medio ambiente supone un riesgo para la salud de los organismos que habitan en él y los correspondientes ecosistemas. Los estudios de ... -
Valorization of residual strawberry extrudate througt obtaining high added value compounds and methane production by anaerobic digestion
Cubero Cardoso, Juan (Universidad de Huelva, 2021)Strawberry is used not only for direct consumption due to its excellent nutritional properties, but is also used for the manufacture of other products derived from the transformation of the fruit, such as jams, yogurts, ...