Vol. 29 No. 2 (2022)

View Vol. 29 No. 2 (2022)
Published: 19-05-2022

Natural Products

  • Visual appearance of the different propolis extracts

    Propolis from native Stingless Bees: ultrasound-assisted extraction

    Carolina Medina-Jaramillo, Loren Milena Carvajal-Díaz, Alex López-Córdoba
    |Abstract
    = 772 veces | PDF
    = 539 veces| | HTML
    = 6 veces|
    DOI: https://doi.org/10.17533/udea.vitae.v29n2a347446

Pharmacology and Toxicology

  • Oxacillin MIC values among Staphylococcal isolates

    Susceptibility to Vancomycin of Biofilm Producing Staphylococci Isolated from Tertiary Care Hospital of Nepal

    Sarita Manandhar, Ratna Tuladhar, Raju Shrestha, Sunil Lekhak, Mahesh Chaudhary, Krishna Prajapati
    |Abstract
    = 2052 veces | PDF
    = 343 veces| | HTML
    = 3 veces|
    DOI: https://doi.org/10.17533/udea.vitae.v29n2a348937

Reviews

  • Different kinds of SARS-Cov-2 vaccine formulations available

    A review on risk assessment of formulation development and technology transfer of COVID-19 vaccines

    Hari v, GNK Ganesh, Vivek Reddy M, Syed Suhaib Ahmed
    |Abstract
    = 1064 veces | PDF
    = 440 veces| | HTML
    = 6 veces|
    DOI: https://doi.org/10.17533/udea.vitae.v29n2a348750

Foods: Science, Engineering and Technology

  • pH during fermentation time. S1 (whole cow milk), S2 (oats flakes) and S3 (mixture of oats flakes and mashua pulp).

    Evaluation of lactic acid fermentation in a dairy and non-dairy beverage using two commercial starter cultures

    ANA RUBY CORREA MOSQUERA, MARTHA MARIA CUENCA QUICAZAN
    |Abstract
    = 891 veces | PDF
    = 581 veces| | HTML
    = 7 veces|
    DOI: https://doi.org/10.17533/udea.vitae.v29n2a347447