About: Ivonne Delgadillo

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About: Ivonne Delgadillo Goto Sponge NotDistinct Permalink

An Entity of Type : wikibase:Item, within Data Space : wikidata.demo.openlinksw.com associated with source document(s)

researcher, food biochemist

Attributes	Values
rdf:type	Item
field of work	wds:Q40776827-4a9108e3-434e-b0fa-4dc1-d1b975e78004 wds:Q40776827-9776a9cd-4d66-214b-69de-463f880e8376
field of work	infrared spectroscopy polysaccharide
description	ഗവേഷക (ml) wetenschapper (nl) науковиця (uk) հետազոտող (hy) hulumtuese (sq) bioquímica dos alimentos (pt) researcher, food biochemist (en)
rdfs:label	Ivonne Delgadillo (en) Ivonne Delgadillo (es) Ivonne Delgadillo (nl) Ivonne Delgadillo (pt) Ivonne Delgadillo (sl) Ivonne Delgadillo (sq) Ivonne Delgadillo (pt-br) Ivonne Delgadillo (ast)
skos:prefLabel	Ivonne Delgadillo (en) Ivonne Delgadillo (es) Ivonne Delgadillo (nl) Ivonne Delgadillo (pt) Ivonne Delgadillo (sl) Ivonne Delgadillo (sq) Ivonne Delgadillo (pt-br) Ivonne Delgadillo (ast)
name	Ivonne Delgadillo (en) Ivonne Delgadillo (es) Ivonne Delgadillo (nl) Ivonne Delgadillo (pt) Ivonne Delgadillo (sl) Ivonne Delgadillo (sq) Ivonne Delgadillo (pt-br) Ivonne Delgadillo (ast)
Scopus author ID	wds:Q40776827-1537A457-2DEE-42E8-BA26-00E637EC4CAC wds:Q40776827-99DA1E9C-A1BA-4291-A4AE-D0D62E706026
Scopus author ID	55831780200 7004631386
given name	wds:Q40776827-99B95089-E876-454D-9302-DB84574D9007
given name	Ivonne
instance of	wds:Q40776827-0557CB17-6E9F-45B4-9125-BB410C944B63
instance of	Homo sapiens
award received	wds:Q40776827-a1cdf10b-4112-8d47-5fbb-e32a1db0f43d
award received	Mulheres na Ciência
skos:altLabel	I. Delgadillo (en) I. Delgadillo (pt)
Portuguese National Library author ID	wds:Q40776827-1f6944a3-456e-656d-be5d-0b0004dfde3c
occupation	wds:Q40776827-da038854-4c2a-3604-025d-a98ac93970a6
employer	wds:Q40776827-7C38AA35-673A-4F18-A04D-B5BC6C8A6A37 wds:Q40776827-A2485728-9B57-4D95-89F9-FD8546233FA4
sex or gender	wds:Q40776827-7235D81B-B4CE-4315-84E8-2CDA6516A779
ISNI	wds:Q40776827-1065968c-4df9-eb27-37a2-e0c08ca7003b
VIAF ID	wds:Q40776827-2e2fa32c-4edc-aba0-c389-156cae692e07
country of citizenship	wds:Q40776827-8d3ecca9-451e-7d5b-40db-d73b97dee638 wds:Q40776827-b4b21949-43d1-58a8-552d-3546da43ee61
educated at	wds:Q40776827-21c4021f-438f-3b0f-258e-c6a7e418d602 wds:Q40776827-4fdfcf11-4e81-a5b2-5e03-c02a30a411b0
family name	wds:Q40776827-2C1BEBFA-27A9-4CE6-B01F-D094DB2DDA05
VIAF ID	http://viaf.org/viaf/103172962
Portuguese National Library author ID	1390774
occupation	scientist
employer	University of Aveiro
sex or gender	female organism
ISNI	0000000073256155
VIAF ID	103172962
country of citizenship	Portugal Colombia
educated at	Johannes Gutenberg University Mainz National University of Colombia
family name	Delgadillo
ORCID iD	wds:Q40776827-E792BF25-333F-499B-8A12-490DD2B30635
ORCID iD	https://orcid.org/0000-0001-8589-8806
ORCID iD	0000-0001-8589-8806
ResearcherID	wds:Q40776827-1DA017CE-0CE8-49D1-82A8-CCB0CBB85E88
Publons author ID	wds:Q40776827-d8b28638-64dd-4f8d-ac07-7359b746ebcd
ResearcherID	L-4431-2014
Publons author ID	2486632
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q40776827
is author of	Method for analysis dried vine fruits contaminated with ochratoxin A. Isolation of secondary metabolites of Aspergillus ochraceus by HPLC Volatile composition of Baga red wine Screening of variety- and pre-fermentation-related volatile compounds during ripening of white grapes to define their evolution profile Use of FT-IR spectroscopy as a tool for the analysis of polysaccharide food additives FTIR spectroscopy as a tool for the analysis of olive pulp cell-wall polysaccharide extracts Multivariate analysis of uronic acid and neutral sugars in whole pectic samples by FT-IR spectroscopy Microorganisms under high pressure--adaptation, growth and biotechnological potential Effect of enzymatic aroma release on the volatile compounds of white wines presenting different aroma potentials Application of chemometrics to the 1H NMR spectra of apple juices: discrimination between apple varieties Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry of monoterpenoids as a powerful tool for grape origin traceability Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.) Application of FTIR spectroscopy for the quantification of sugars in mango juice as a function of ripening Distinction and identification of lignins based on their volatile headspace composition Bacteriophages with potential to inactivate Salmonella Typhimurium: Use of single phage suspensions and phage cocktails Study of the influence of micro-oxygenation and oak chip maceration on wine composition using an electronic tongue and chemical analysis. Study of the Compositional Changes of Mango during Ripening by Use of Nuclear Magnetic Resonance Spectroscopy Enhanced control of Bacillus subtilis endospores development by hyperbaric storage at variable/uncontrolled room temperature compared to refrigeration Human Milk Composition and Preservation: Evaluation of High-pressure Processing as a Nonthermal Pasteurization Technology High pressure treatments largely avoid/revert decrease of cooked sorghum protein digestibility when applied before/after cooking

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