Evaluation of technological, nutritional and sensory quality of cereal bars with quinoa. by Steffolani, M. E., Bustos, M. C., Ferreyra, M. E., Leon, A. E.

“…Quinoa seed (Chenopodium quinoa Willd) is characterized by a balanced composition, rich in proteins, fiber, vitamins, minerals and antioxidants; so, it can be incorporated into the formulation of cereal bars in order to increase  the nutritional value of the daily diet. …”
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Obtención de maní transgénico mediante el silenciamiento de un gen alergénico by Faustinelli, Paola Carmen

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How glycobiology can help us treat and beat the COVID-19 pandemic by Lardone, Ricardo D., Garay, Yohana C., Parodi, Pedro, de la Fuente, Sofia, Angeloni, Genaro, Bravo, Eduardo O., Schmider, Anneke K., Irazoqui, Fernando J.

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Virulence Factors of Streptococcus mutans Related to Dental Caries by Bojanich, María Alejandra, Orlietti, Mariano Daniel

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Desarrollo de sistemas de expresión y purificación de proteínas recombinantes de interés industrial by Amaranto, Marilla

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Síndrome de Rett: aspectos generales y relevancia para el estudio de desórdenes del neurodesarrollo by Zalosnik Figueroa, María Inés, Bertoldi, María Laura, Degano, Alicia L.

“…Rett Syndrome is an autism spectrum disorder caused bymutations in Methyl CpG binding protein 2 (MeCP2). Thisprotein belongs to the family of methyl binding proteins thatregulate chromosomal architecture and gene expression.Abnormal levels of MeCP2 have been also associated withautism and learning disabilities, suggesting that this proteinplays an important role in the nervous system.Understanding the pathogenic mechanisms underlying thissyndrome would have important implications for autismand other neurodevelopmental disorders.…”
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Nuevas determinaciones de isótopos estables para Tierra del Fuego by Guichón, Ricardo Aníbal, Borrero, Luis Alberto, Prieto, Luis A., Cárdenas, Pedro, Tykot, Robert

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Influencia de haplogrupos mitocondriales en niños con alergia a la leche de vaca by Boudet, Raúl Vicente, Chaig, RDV, Chaig, María Rosa, Gerez de Burgos, Nelia, Muiño, Juan Carlos, Copioli, Juan Carlos

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Efecto del ambiente lipídico en la conformación y orientación de los segmentos transmembrana y citoplasmáticos de la integrina ællbß3 by Cifuentes Samboni, Ubeiden

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La levadura Saccharomyces cerevisiae: De la Cerveza a la Biología de Sistemas by Coronel, Consuelo, Valdez Taubas, Javier

“…These advantages, added to its innocuous nature, both for health and the environment, have also made it an interesting alternative for the development of biotechnological applications, such as the production of recombinant proteins. On the other hand, yeasts have numerous applications in the food industry, mainly in bakery products, as an additive in processed foods and as a nutritional supplement. …”
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