Rossello

Caccavo F, JD Coates, R Rossello-Mora, W Ludwig, KH Schleifer, DR Lovley, MJ Mclnerney (1996) Geovibrio ferrireducens, a phylogenetically distinct dissimilatory Fe(III)-reducing bacterium. Arch Microbiol 165 370-376. 

Kniemeyer O, C Probian, R Rossello-Mora, J Harder (1999) Anaerobic mineralization of quaternary carbon atoms isolation of denitrifying bacteria on dimethylmalonate. Appl Environ Microbiol 65 3319-3324. 

Anton, J., A. Oren, S. Benlloch, F. Rodriguez-Valera, R. Amann, and R. Rossello-Mora. 2002. Salinibacter ruber gen. nov., sp. nov., a novel, extremely halophilic member of the bacteria from saltern crystallizer ponds. Int. J. Syst. Evol. Microbiol. 52 485M91. 

Now we consider the case of projective space P. The Chow groups At(P ) and Ai(H3(Pd)) have already been determined in [Rossello-Xambo (2)]. 

The last chapter is the most elementary and classical of the book. We describe the Chow ring of the relative Hilbert scheme of three points of a P2 bundle. The main example one has in mind is the tautological P2-bundle over the Grassmannian of two-planes in P". In this case it turns out hat our variety is a blow up of (Pn)t3l. This fact has been used in [Rossello (2)] to determine the Chow ring of (P3) 3). The techniques we use are mostly elementary, for instance a study of the relative Hilbert scheme of finite length subschemes in a P1-bundle I do however hope that the reader will find them useful in applications. 

Simal, S., Benedito, J., Sanchez, E.S., and Rossello, C. 1998. Use of ultrasound to increase mass transport rates during osmotic dehydration. J. Food Engineer. 36, 323-336. 

Harms G, Zengler K, Rabus R, Aeckersberg F, Minz D, Rossello-Mora R, Widdel F (1999) Appl Environ Microbiol 65 999... 

Caccavo F, Coates JD, Rossello-Mora RA, et al. 1996. Geobacter ferrireducens, a physiologically distinct dissimilatory Fe(III)-reducing bacterinm. Arch Microbiol 165 3752-9. 

In 2004, Rossello and colleagues synthesized some matrix A-arylsulfonyl-substituted alkoxyaminoacetohydroxamic acid derivatives designed as oxa-analogues of known sulfonamide-based metalloproteinases. 

Mulct, A., Bema, A., Rossello, C. (1989). Drying of carrots. 1. Drying models. Drying Technology, 7(3), 537-557. Navas, J.A. (2005). Optimizacion y control de la calidad y estabilidad de aceites y productos de fritura. Ph.D. thesis. Universitat de Barcelona, Espaiia. 

Llobet-Brossa, E., R. Rossello-Mora, and R. Amann. 1998. Microbial community composition of Wadden Sea sediments as revealed by fluorescence in situ hybridization. Applied Environmental Microbiology 64 2691-2696. 

Gallet S., Jahn B.-M., van Vliet Lanoe B., Dia A., and Rossello E. (1998) Loess geochemistry and its implications for particle origin and composition of the upper continental crust. Earth Planet. Sci. Lett. 156, 157-172. 

Zengler K., Richnow H. H., Rossello-Mora R., Michaelis W., and Widdel F. (1999) Methane formation from long-chain alkanes by anaerobic microorganisms. Nature 401,266-269. 

Nuti, E., Tuccinardi, T. and Rossello, A. (2007) Matrix metalloproteinase inhibitors new challenges in the era of post broad-spectrum inhibitors. Current Pharmaceutical Design, 13, 2087-2100. 

Rossello, A., Nuti, E., Catalan , M. P, Carelli, P, Orlandini, E., Rapposelh, S., Tuccinardi, T., Atkinson, S. J., Murphy, G., Balsamo, A. A new development of matrix metalloproteinase inhibitors twin hydroxamic acids as potent inhibitors of MMPs. Bioorg. Med. ChettL Lett. 2005, 75,2311-2314. 

Ladhani S (2003) Understanding the mechanism of action of the exfoliative toxins of Staphylococcus aureus. FEMS Immunol Med Microbiol 39 181-189 Lambert LH, Cox T, Mitchell K, Rossello-Mora RA, Del Cueto C, Dodge DE, Orkand P, Cano RJ... 

Harms, G., Zengler, K., Rabus, R., Aeckersberg, F. A., Minz, D., Rossello-Mora, R. Widdel, F. 1999. Anaerobic oxidation of -xylene, m-xylcnc, and homologous alkylbenzenes by new types of sulphate-reducing bacteria. Applied Environmental Microbiology, 65(3), 999 1004. 

Rossello et al. (1995) have described the production process of Sobrasada, which is typically produced in the Balearic Island off the coast of Spain. It usually contains approximately 50% fresh raw lean pork, 40% fresh pork fat, 5% paprika, 2% salt, and 5% white pepper. The lean and fat are finely ground and kneaded together until the mixture has a paste-like texture, after which the paprika, salt, and white pepper are mixed with the meat and stuffed into natural casings. The mbcture is held at about 4°C for 24 hr and ripened at ambient winter temperature of about 8-15%°C and a relative humidity of 60-85% for about 4 months. 

Benito M,RossellO,SecoM,Muller G,OrdinasJI,Font-BardiaM, Solans X (2002) Eur J Inorg Chem 2477... 

UrdiainM, Domenech-Sanchez A, Alberti S, BenediVJ, Rossello JA (2004). Identification of two additives, locust bean gum (E-410) and guar gum (E-412), in food products by DNA-based methods. FoodAddit. Contam., 21(7) 619-625. 

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