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Artigo de periodico
Bioprospecting of probiotics with antimicrobial activities against Salmonella Heidelberg and that produce B-complex vitamins as potential supplements in poultry nutrition (2020)
Sabo, Sabrina da Silva ; Mendes, Maria Anita ; Araujo, Elias da Silva ; Almeida-Muradian, Ligia Bicudo de ; Makiyama, Edson Naoto ; LeBlanc, Jean Guy; Borelli, Primavera ; Fock, Ricardo Ambrósio ; Knöbl, Terezinha ; Oliveira, Ricardo Pinheiro de Souza
Source: Scientific Reports. Unidades: EP, FCF, FMVZ
Subjects: SALMONELOSE ANIMAL, FRANGOS, VITAMINAS
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ABNT
SABO, Sabrina da Silva et al. Bioprospecting of probiotics with antimicrobial activities against Salmonella Heidelberg and that produce B-complex vitamins as potential supplements in poultry nutrition. Scientific Reports, v. 10, p. 14, 2020Tradução . . Disponível em: https://doi.org/10.1038/s41598-020-64038-9. Acesso em: 12 nov. 2024.
APA
Sabo, S. da S., Mendes, M. A., Araujo, E. da S., Almeida-Muradian, L. B. de, Makiyama, E. N., LeBlanc, J. G., et al. (2020). Bioprospecting of probiotics with antimicrobial activities against Salmonella Heidelberg and that produce B-complex vitamins as potential supplements in poultry nutrition. Scientific Reports, 10, 14. doi:10.1038/s41598-020-64038-9
NLM
Sabo S da S, Mendes MA, Araujo E da S, Almeida-Muradian LB de, Makiyama EN, LeBlanc JG, Borelli P, Fock RA, Knöbl T, Oliveira RP de S. Bioprospecting of probiotics with antimicrobial activities against Salmonella Heidelberg and that produce B-complex vitamins as potential supplements in poultry nutrition [Internet]. Scientific Reports. 2020 ; 10 14.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1038/s41598-020-64038-9
Vancouver
Sabo S da S, Mendes MA, Araujo E da S, Almeida-Muradian LB de, Makiyama EN, LeBlanc JG, Borelli P, Fock RA, Knöbl T, Oliveira RP de S. Bioprospecting of probiotics with antimicrobial activities against Salmonella Heidelberg and that produce B-complex vitamins as potential supplements in poultry nutrition [Internet]. Scientific Reports. 2020 ; 10 14.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1038/s41598-020-64038-9
Artigo de periodico
Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria (2009)
Almeida, Keila Emílio de; Tamime, Adnan Yahia; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LACTOBACILLUS, LEITE, PROBIÓTICOS
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ABNT
ALMEIDA, Keila Emílio de e TAMIME, Adnan Yahia e OLIVEIRA, Maricê Nogueira de. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria. LWT - Food Science and Technology, v. 42, n. 2, p. 672-678, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.03.013. Acesso em: 12 nov. 2024.
APA
Almeida, K. E. de, Tamime, A. Y., & Oliveira, M. N. de. (2009). Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria. LWT - Food Science and Technology, 42( 2), 672-678. doi:10.1016/j.lwt.2008.03.013
NLM
Almeida KE de, Tamime AY, Oliveira MN de. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 672-678.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.lwt.2008.03.013
Vancouver
Almeida KE de, Tamime AY, Oliveira MN de. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 672-678.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.lwt.2008.03.013
Artigo de periodico
Design, synthesis, antimicrobial activity and molecular modeling studies of novel benzofuroxan derivatives against Staphylococcus aureus (2009)
Jorge, Salomão Dória; Masunari, Andrea; Rangel-Yagui, Carlota de Oliveira ; Pasqualoto, Kerly Fernanda Mesquita; Tavares, Leoberto Costa
Source: Bioorganic and Medicinal Chemistry. Unidade: FCF
Subjects: MODELAGEM MOLECULAR, STAPHYLOCOCCUS
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ABNT
JORGE, Salomão Dória et al. Design, synthesis, antimicrobial activity and molecular modeling studies of novel benzofuroxan derivatives against Staphylococcus aureus. Bioorganic and Medicinal Chemistry, v. 17, n. 8, p. 3028-3036, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.bmc.2009.03.011. Acesso em: 12 nov. 2024.
APA
Jorge, S. D., Masunari, A., Rangel-Yagui, C. de O., Pasqualoto, K. F. M., & Tavares, L. C. (2009). Design, synthesis, antimicrobial activity and molecular modeling studies of novel benzofuroxan derivatives against Staphylococcus aureus. Bioorganic and Medicinal Chemistry, 17( 8), 3028-3036. doi:10.1016/j.bmc.2009.03.011
NLM
Jorge SD, Masunari A, Rangel-Yagui C de O, Pasqualoto KFM, Tavares LC. Design, synthesis, antimicrobial activity and molecular modeling studies of novel benzofuroxan derivatives against Staphylococcus aureus [Internet]. Bioorganic and Medicinal Chemistry. 2009 ; 17( 8): 3028-3036.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.bmc.2009.03.011
Vancouver
Jorge SD, Masunari A, Rangel-Yagui C de O, Pasqualoto KFM, Tavares LC. Design, synthesis, antimicrobial activity and molecular modeling studies of novel benzofuroxan derivatives against Staphylococcus aureus [Internet]. Bioorganic and Medicinal Chemistry. 2009 ; 17( 8): 3028-3036.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.bmc.2009.03.011
Artigo de periodico
Kinetic and thermodynamic investigation on clavulanic acid formation and degradation during glycerol fermentation by Streptomyces DAUFPE 3060 (2009)
Marques, Daniela de Araújo Viana; Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Porto, Ana Lúcia Figueiredo; Pessoa Junior, Adalberto ; Converti, Attilio
Source: Enzyme and Microbial Technology. Unidade: FCF
Subjects: STREPTOMYCES, FERMENTAÇÃO
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ABNT
MARQUES, Daniela de Araújo Viana et al. Kinetic and thermodynamic investigation on clavulanic acid formation and degradation during glycerol fermentation by Streptomyces DAUFPE 3060. Enzyme and Microbial Technology, v. 45, n. 2, p. 169-173, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.enzmictec.2009.03.005. Acesso em: 12 nov. 2024.
APA
Marques, D. de A. V., Oliveira, R. P. de S., Perego, P., Porto, A. L. F., Pessoa Junior, A., & Converti, A. (2009). Kinetic and thermodynamic investigation on clavulanic acid formation and degradation during glycerol fermentation by Streptomyces DAUFPE 3060. Enzyme and Microbial Technology, 45( 2), 169-173. doi:10.1016/j.enzmictec.2009.03.005
NLM
Marques D de AV, Oliveira RP de S, Perego P, Porto ALF, Pessoa Junior A, Converti A. Kinetic and thermodynamic investigation on clavulanic acid formation and degradation during glycerol fermentation by Streptomyces DAUFPE 3060 [Internet]. Enzyme and Microbial Technology. 2009 ; 45( 2): 169-173.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.enzmictec.2009.03.005
Vancouver
Marques D de AV, Oliveira RP de S, Perego P, Porto ALF, Pessoa Junior A, Converti A. Kinetic and thermodynamic investigation on clavulanic acid formation and degradation during glycerol fermentation by Streptomyces DAUFPE 3060 [Internet]. Enzyme and Microbial Technology. 2009 ; 45( 2): 169-173.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.enzmictec.2009.03.005
Artigo de periodico
Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin (2009)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LEITE, PROBIÓTICOS, LACTOBACILLUS
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin. LWT - Food Science and Technology, v. 42, n. 5, p. 1015-1021, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2009.01.002. Acesso em: 12 nov. 2024.
APA
Oliveira, R. P. de S., Perego, P., Converti, A., & Oliveira, M. N. de. (2009). Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin. LWT - Food Science and Technology, 42( 5), 1015-1021. doi:10.1016/j.lwt.2009.01.002
NLM
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin [Internet]. LWT - Food Science and Technology. 2009 ; 42( 5): 1015-1021.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.lwt.2009.01.002
Vancouver
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin [Internet]. LWT - Food Science and Technology. 2009 ; 42( 5): 1015-1021.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.lwt.2009.01.002
Artigo de periodico
Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus (2009)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: Journal of Food Engineering. Unidade: FCF
Subjects: LACTOBACILLUS, LEITE, IOGURTE, STREPTOCOCCUS, MICROBIOLOGIA DE ALIMENTOS
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus. Journal of Food Engineering, v. 91, n. 1, p. 133-139, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2008.08.013. Acesso em: 12 nov. 2024.
APA
Oliveira, R. P. de S., Perego, P., Converti, A., & Oliveira, M. N. de. (2009). Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus. Journal of Food Engineering, 91( 1), 133-139. doi:10.1016/j.jfoodeng.2008.08.013
NLM
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus [Internet]. Journal of Food Engineering. 2009 ; 91( 1): 133-139.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.08.013
Vancouver
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus [Internet]. Journal of Food Engineering. 2009 ; 91( 1): 133-139.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.08.013
Artigo de periodico
The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil (2009)
Silva, Roberta Claro da; Cotting, Lúcia Nazareth; Poltronieri, Tatyane Pereira; Balcão, Victor Manuel Cardoso Figueiredo; Almeida, Denise Brito de; Gonçalves, Lireny Aparecida Guaraldo; Grimaldi, Renato; Gioielli, Luiz Antonio
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LIPÍDEOS, LIPASE
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ABNT
SILVA, Roberta Claro da et al. The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil. LWT - Food Science and Technology, v. 42, n. 7, p. 1275-1282, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2009.02.015. Acesso em: 12 nov. 2024.
APA
Silva, R. C. da, Cotting, L. N., Poltronieri, T. P., Balcão, V. M. C. F., Almeida, D. B. de, Gonçalves, L. A. G., et al. (2009). The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil. LWT - Food Science and Technology, 42( 7), 1275-1282. doi:10.1016/j.lwt.2009.02.015
NLM
Silva RC da, Cotting LN, Poltronieri TP, Balcão VMCF, Almeida DB de, Gonçalves LAG, Grimaldi R, Gioielli LA. The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil [Internet]. LWT - Food Science and Technology. 2009 ; 42( 7): 1275-1282.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.lwt.2009.02.015
Vancouver
Silva RC da, Cotting LN, Poltronieri TP, Balcão VMCF, Almeida DB de, Gonçalves LAG, Grimaldi R, Gioielli LA. The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil [Internet]. LWT - Food Science and Technology. 2009 ; 42( 7): 1275-1282.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.lwt.2009.02.015
Artigo de periodico
Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk (2009)
Oliveira, Ricardo Pinheiro de Souza ; Florence, Ana Carolina Rodrigues; Silva, Roberta Claro da; Perego, Patrizia; Converti, Attilio; Gioielli, Luiz Antonio ; Oliveira, Maricê Nogueira de
Source: International Journal of Food Microbiology. Unidade: FCF
Subjects: PROBIÓTICOS, LACTOCOCCUS, LEITE, BACTÉRIAS, MICROBIOLOGIA DE ALIMENTOS
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk. International Journal of Food Microbiology, v. 128, n. 3, p. 467-472, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2008.10.012. Acesso em: 12 nov. 2024.
APA
Oliveira, R. P. de S., Florence, A. C. R., Silva, R. C. da, Perego, P., Converti, A., Gioielli, L. A., & Oliveira, M. N. de. (2009). Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk. International Journal of Food Microbiology, 128( 3), 467-472. doi:10.1016/j.ijfoodmicro.2008.10.012
NLM
Oliveira RP de S, Florence ACR, Silva RC da, Perego P, Converti A, Gioielli LA, Oliveira MN de. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk [Internet]. International Journal of Food Microbiology. 2009 ; 128( 3): 467-472.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2008.10.012
Vancouver
Oliveira RP de S, Florence ACR, Silva RC da, Perego P, Converti A, Gioielli LA, Oliveira MN de. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk [Internet]. International Journal of Food Microbiology. 2009 ; 128( 3): 467-472.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2008.10.012
Artigo de periodico
Repeated fed-batch cultivation of Arthrospira (Spirulina) platensis using urea as nitrogen source (2009)
Matsudo, Marcelo Chuei; Bezerra, Raquel Pedrosa; Sato, Sunao; Perego, Patrizia; Converti, Attilio; Carvalho, João Carlos Monteiro de
Source: Biochemical Engineering Journal. Unidade: FCF
Subjects: BIOTECNOLOGIA, ENERGIA DE BIOMASSA
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ABNT
MATSUDO, Marcelo Chuei et al. Repeated fed-batch cultivation of Arthrospira (Spirulina) platensis using urea as nitrogen source. Biochemical Engineering Journal, v. 43, n. 1, p. 52-57, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.bej.2008.08.009. Acesso em: 12 nov. 2024.
APA
Matsudo, M. C., Bezerra, R. P., Sato, S., Perego, P., Converti, A., & Carvalho, J. C. M. de. (2009). Repeated fed-batch cultivation of Arthrospira (Spirulina) platensis using urea as nitrogen source. Biochemical Engineering Journal, 43( 1), 52-57. doi:10.1016/j.bej.2008.08.009
NLM
Matsudo MC, Bezerra RP, Sato S, Perego P, Converti A, Carvalho JCM de. Repeated fed-batch cultivation of Arthrospira (Spirulina) platensis using urea as nitrogen source [Internet]. Biochemical Engineering Journal. 2009 ; 43( 1): 52-57.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.bej.2008.08.009
Vancouver
Matsudo MC, Bezerra RP, Sato S, Perego P, Converti A, Carvalho JCM de. Repeated fed-batch cultivation of Arthrospira (Spirulina) platensis using urea as nitrogen source [Internet]. Biochemical Engineering Journal. 2009 ; 43( 1): 52-57.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.bej.2008.08.009
Artigo de periodico
Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage (2009)
Souza, Cínthia Hoch Batista de; Saad, Susana Marta Isay
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, LACTOBACILLUS, STREPTOCOCCUS, METABOLISMO DE PROTEÍNA
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ABNT
SOUZA, Cínthia Hoch Batista de e SAAD, Susana Marta Isay. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. LWT - Food Science and Technology, v. 42, n. 2, p. 633-640, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.07.015. Acesso em: 12 nov. 2024.
APA
Souza, C. H. B. de, & Saad, S. M. I. (2009). Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. LWT - Food Science and Technology, 42( 2), 633-640. doi:10.1016/j.lwt.2008.07.015
NLM
Souza CHB de, Saad SMI. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 633-640.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.lwt.2008.07.015
Vancouver
Souza CHB de, Saad SMI. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 633-640.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.lwt.2008.07.015
Artigo de periodico
Nisin biotechnological production and application: a review (2009)
Arauz, Luciana Juncioni de; Jozala, Angela Faustino; Mazzola, Priscila Gava; Vessoni Penna, Thereza Christina
Source: Trends in Food Science and Technology. Unidade: FCF
Subjects: BIOTECNOLOGIA, BACTÉRIAS LÁTICAS
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ABNT
ARAUZ, Luciana Juncioni de et al. Nisin biotechnological production and application: a review. Trends in Food Science and Technology, v. 20, n. 3-4, p. 146-154, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2009.01.056. Acesso em: 12 nov. 2024.
APA
Arauz, L. J. de, Jozala, A. F., Mazzola, P. G., & Vessoni Penna, T. C. (2009). Nisin biotechnological production and application: a review. Trends in Food Science and Technology, 20( 3-4), 146-154. doi:10.1016/j.tifs.2009.01.056
NLM
Arauz LJ de, Jozala AF, Mazzola PG, Vessoni Penna TC. Nisin biotechnological production and application: a review [Internet]. Trends in Food Science and Technology. 2009 ; 20( 3-4): 146-154.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.tifs.2009.01.056
Vancouver
Arauz LJ de, Jozala AF, Mazzola PG, Vessoni Penna TC. Nisin biotechnological production and application: a review [Internet]. Trends in Food Science and Technology. 2009 ; 20( 3-4): 146-154.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.tifs.2009.01.056
Artigo de periodico
Rheological properties of chocolate drink from cupuassu (2008)
Lannes, Suzana Caetano da Silva ; Medeiros, Magda Leite
Source: International Journal of Food Engineering. Unidade: FCF
Subjects: CUPUAÇU, CHOCOLATE, BEBIDAS
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ABNT
LANNES, Suzana Caetano da Silva e MEDEIROS, Magda Leite. Rheological properties of chocolate drink from cupuassu. International Journal of Food Engineering, v. 4, n. 1, 2008Tradução . . Disponível em: http://www.bepress.com/cgi/viewcontent.cgi?article=1124&context=ijfe. Acesso em: 12 nov. 2024.
APA
Lannes, S. C. da S., & Medeiros, M. L. (2008). Rheological properties of chocolate drink from cupuassu. International Journal of Food Engineering, 4( 1). Recuperado de http://www.bepress.com/cgi/viewcontent.cgi?article=1124&context=ijfe
NLM
Lannes SC da S, Medeiros ML. Rheological properties of chocolate drink from cupuassu [Internet]. International Journal of Food Engineering. 2008 ; 4( 1):[citado 2024 nov. 12 ] Available from: http://www.bepress.com/cgi/viewcontent.cgi?article=1124&context=ijfe
Vancouver
Lannes SC da S, Medeiros ML. Rheological properties of chocolate drink from cupuassu [Internet]. International Journal of Food Engineering. 2008 ; 4( 1):[citado 2024 nov. 12 ] Available from: http://www.bepress.com/cgi/viewcontent.cgi?article=1124&context=ijfe
Artigo de periodico
Phase diagrams of a CTAB/organic solvent/buffer system applied to extraction of enzymes by reverse micelles (2008)
Feitosa, Eloi; Catelam, Kelly Tafari; Hasmann, Francislene Andréia; Johansson, Hans-Olof; Roberto, Inês Conceição; Pessoa Junior, Adalberto
Source: Journal of Chromatography B - Analytical Technologies in the Biomedical and Life Sciences. Unidade: FCF
Subjects: EXTRAÇÃO DE LÍQUIDOS, ENZIMAS
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ABNT
FEITOSA, Eloi et al. Phase diagrams of a CTAB/organic solvent/buffer system applied to extraction of enzymes by reverse micelles. Journal of Chromatography B - Analytical Technologies in the Biomedical and Life Sciences, v. 862, n. 1-2, p. 58-63, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.jchromb.2007.10.046. Acesso em: 12 nov. 2024.
APA
Feitosa, E., Catelam, K. T., Hasmann, F. A., Johansson, H. -O., Roberto, I. C., & Pessoa Junior, A. (2008). Phase diagrams of a CTAB/organic solvent/buffer system applied to extraction of enzymes by reverse micelles. Journal of Chromatography B - Analytical Technologies in the Biomedical and Life Sciences, 862( 1-2), 58-63. doi:10.1016/j.jchromb.2007.10.046
NLM
Feitosa E, Catelam KT, Hasmann FA, Johansson H-O, Roberto IC, Pessoa Junior A. Phase diagrams of a CTAB/organic solvent/buffer system applied to extraction of enzymes by reverse micelles [Internet]. Journal of Chromatography B - Analytical Technologies in the Biomedical and Life Sciences. 2008 ;862( 1-2): 58-63.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.jchromb.2007.10.046
Vancouver
Feitosa E, Catelam KT, Hasmann FA, Johansson H-O, Roberto IC, Pessoa Junior A. Phase diagrams of a CTAB/organic solvent/buffer system applied to extraction of enzymes by reverse micelles [Internet]. Journal of Chromatography B - Analytical Technologies in the Biomedical and Life Sciences. 2008 ;862( 1-2): 58-63.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.jchromb.2007.10.046
Artigo de periodico
Liquid-liquid extraction of proteases from fermented broth by PEG/citrate aqueous two-phase system (2008)
Porto, Tatiana Souza; Medeiros e Silva, Germana Michelle de; Porto, Camila Souza; Cavalcanti, Maria Taciana Holanda; Neto, Benicio de Barros; Lima Filho, José Luiz de; Converti, Attilio; Porto, Ana Lúcia Figueiredo; Pessoa Junior, Adalberto
Source: Chemical Engineering and Processing: Process Intensification. Unidade: FCF
Subjects: EXTRAÇÃO DE LÍQUIDOS, CLOSTRIDIUM
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ABNT
PORTO, Tatiana Souza et al. Liquid-liquid extraction of proteases from fermented broth by PEG/citrate aqueous two-phase system. Chemical Engineering and Processing: Process Intensification, v. 47, n. 4, p. 716-721, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.cep.2006.12.004. Acesso em: 12 nov. 2024.
APA
Porto, T. S., Medeiros e Silva, G. M. de, Porto, C. S., Cavalcanti, M. T. H., Neto, B. de B., Lima Filho, J. L. de, et al. (2008). Liquid-liquid extraction of proteases from fermented broth by PEG/citrate aqueous two-phase system. Chemical Engineering and Processing: Process Intensification, 47( 4), 716-721. doi:10.1016/j.cep.2006.12.004
NLM
Porto TS, Medeiros e Silva GM de, Porto CS, Cavalcanti MTH, Neto B de B, Lima Filho JL de, Converti A, Porto ALF, Pessoa Junior A. Liquid-liquid extraction of proteases from fermented broth by PEG/citrate aqueous two-phase system [Internet]. Chemical Engineering and Processing: Process Intensification. 2008 ;47( 4): 716-721.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.cep.2006.12.004
Vancouver
Porto TS, Medeiros e Silva GM de, Porto CS, Cavalcanti MTH, Neto B de B, Lima Filho JL de, Converti A, Porto ALF, Pessoa Junior A. Liquid-liquid extraction of proteases from fermented broth by PEG/citrate aqueous two-phase system [Internet]. Chemical Engineering and Processing: Process Intensification. 2008 ;47( 4): 716-721.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.cep.2006.12.004
Artigo de periodico
Liquid-liquid extraction of commercial and biosynthesized nisin by aqueous two-phase micellar systems (2008)
Jozala, Angela Faustino; Lopes, André Moreni; Mazzola, Priscila Gava; Magalhães, Pérola de Oliveira e; Vessoni Penna, Thereza Christina; Pessoa Junior, Adalberto
Source: Enzyme and Microbial Technology. Unidade: FCF
Subjects: EXTRAÇÃO DE LÍQUIDOS, PROTEÍNAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
JOZALA, Angela Faustino et al. Liquid-liquid extraction of commercial and biosynthesized nisin by aqueous two-phase micellar systems. Enzyme and Microbial Technology, v. 42, n. 2, p. 107-112, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.enzmictec.2007.08.005. Acesso em: 12 nov. 2024.
APA
Jozala, A. F., Lopes, A. M., Mazzola, P. G., Magalhães, P. de O. e, Vessoni Penna, T. C., & Pessoa Junior, A. (2008). Liquid-liquid extraction of commercial and biosynthesized nisin by aqueous two-phase micellar systems. Enzyme and Microbial Technology, 42( 2), 107-112. doi:10.1016/j.enzmictec.2007.08.005
NLM
Jozala AF, Lopes AM, Mazzola PG, Magalhães P de O e, Vessoni Penna TC, Pessoa Junior A. Liquid-liquid extraction of commercial and biosynthesized nisin by aqueous two-phase micellar systems [Internet]. Enzyme and Microbial Technology. 2008 ;42( 2): 107-112.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.enzmictec.2007.08.005
Vancouver
Jozala AF, Lopes AM, Mazzola PG, Magalhães P de O e, Vessoni Penna TC, Pessoa Junior A. Liquid-liquid extraction of commercial and biosynthesized nisin by aqueous two-phase micellar systems [Internet]. Enzyme and Microbial Technology. 2008 ;42( 2): 107-112.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.enzmictec.2007.08.005
Artigo de periodico
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese (2008)
Cardarelli, Haíssa Roberta; Buriti, Flávia Carolina Alonso; Castro, Inar Alves de ; Saad, Susana Marta Isay
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, QUEIJO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARDARELLI, Haíssa Roberta et al. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese. LWT - Food Science and Technology, v. 41, n. 6, p. 1037-1046, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2007.07.001. Acesso em: 12 nov. 2024.
APA
Cardarelli, H. R., Buriti, F. C. A., Castro, I. A. de, & Saad, S. M. I. (2008). Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese. LWT - Food Science and Technology, 41( 6), 1037-1046. doi:10.1016/j.lwt.2007.07.001
NLM
Cardarelli HR, Buriti FCA, Castro IA de, Saad SMI. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2008 ;41( 6): 1037-1046.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.lwt.2007.07.001
Vancouver
Cardarelli HR, Buriti FCA, Castro IA de, Saad SMI. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2008 ;41( 6): 1037-1046.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.lwt.2007.07.001
Artigo de periodico
Separation and partitioning of Green Fluorescent Protein from Escherichia coli homogenate in poly(ethylene glycol)/sodium-poly(acrylate) aqueous two-phase systems (2008)
Johansson, Hans-Olof; Ishii, Marina ; Minaguti, Mariane Freitas; Feitosa, Eloi; Vessoni Penna, Thereza Christina; Pessoa Junior, Adalberto
Source: Separation and Purification Technology. Unidade: FCF
Subjects: PROTEÍNAS DE FLUORESCÊNCIA VERDE, ESCHERICHIA COLI
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
JOHANSSON, Hans-Olof et al. Separation and partitioning of Green Fluorescent Protein from Escherichia coli homogenate in poly(ethylene glycol)/sodium-poly(acrylate) aqueous two-phase systems. Separation and Purification Technology, v. 62, n. 1, p. 166-174, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.seppur.2008.01.017. Acesso em: 12 nov. 2024.
APA
Johansson, H. -O., Ishii, M., Minaguti, M. F., Feitosa, E., Vessoni Penna, T. C., & Pessoa Junior, A. (2008). Separation and partitioning of Green Fluorescent Protein from Escherichia coli homogenate in poly(ethylene glycol)/sodium-poly(acrylate) aqueous two-phase systems. Separation and Purification Technology, 62( 1), 166-174. doi:10.1016/j.seppur.2008.01.017
NLM
Johansson H-O, Ishii M, Minaguti MF, Feitosa E, Vessoni Penna TC, Pessoa Junior A. Separation and partitioning of Green Fluorescent Protein from Escherichia coli homogenate in poly(ethylene glycol)/sodium-poly(acrylate) aqueous two-phase systems [Internet]. Separation and Purification Technology. 2008 ;62( 1): 166-174.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.seppur.2008.01.017
Vancouver
Johansson H-O, Ishii M, Minaguti MF, Feitosa E, Vessoni Penna TC, Pessoa Junior A. Separation and partitioning of Green Fluorescent Protein from Escherichia coli homogenate in poly(ethylene glycol)/sodium-poly(acrylate) aqueous two-phase systems [Internet]. Separation and Purification Technology. 2008 ;62( 1): 166-174.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.seppur.2008.01.017
Artigo de periodico
Protein partitioning in poly(ethylene glycol)/sodium polyacrylate aqueous two-phase systems (2008)
Johansson, Hans-Olof; Magaldi, Flávio Musa; Feitosa, Eloi; Pessoa Junior, Adalberto
Source: Journal of Chromatography A. Unidade: FCF
Subjects: LISOZIMAS, EXTRAÇÃO DE LÍQUIDOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
JOHANSSON, Hans-Olof et al. Protein partitioning in poly(ethylene glycol)/sodium polyacrylate aqueous two-phase systems. Journal of Chromatography A, v. 1178, n. 1-2, p. 145-153, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.chroma.2007.11.071. Acesso em: 12 nov. 2024.
APA
Johansson, H. -O., Magaldi, F. M., Feitosa, E., & Pessoa Junior, A. (2008). Protein partitioning in poly(ethylene glycol)/sodium polyacrylate aqueous two-phase systems. Journal of Chromatography A, 1178( 1-2), 145-153. doi:10.1016/j.chroma.2007.11.071
NLM
Johansson H-O, Magaldi FM, Feitosa E, Pessoa Junior A. Protein partitioning in poly(ethylene glycol)/sodium polyacrylate aqueous two-phase systems [Internet]. Journal of Chromatography A. 2008 ;1178( 1-2): 145-153.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.chroma.2007.11.071
Vancouver
Johansson H-O, Magaldi FM, Feitosa E, Pessoa Junior A. Protein partitioning in poly(ethylene glycol)/sodium polyacrylate aqueous two-phase systems [Internet]. Journal of Chromatography A. 2008 ;1178( 1-2): 145-153.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.chroma.2007.11.071
Artigo de periodico
Continuous extraction of 'alpha'-toxin from a fermented broth of Clostridium perfringens Type A in perforated rotating disc contactor using aqueous two-phase PEG-phosphate system (2008)
Cavalcanti, Maria Taciana Holanda; Carneiro da Cunha, Maria das Graças; Brandi, Igor Viana; Porto, Tatiana Souza; Converti, Attilio; Lima Filho, José Luiz de; Porto, Ana Lúcia Figueiredo; Pessoa Junior, Adalberto
Source: Chemical Engineering and Processing: Process Intensification. Unidade: FCF
Subjects: CLOSTRIDIUM, EXTRAÇÃO DE LÍQUIDOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CAVALCANTI, Maria Taciana Holanda et al. Continuous extraction of 'alpha'-toxin from a fermented broth of Clostridium perfringens Type A in perforated rotating disc contactor using aqueous two-phase PEG-phosphate system. Chemical Engineering and Processing: Process Intensification, v. 47, n. 9-10, p. 1771-1776, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.cep.2007.09.018. Acesso em: 12 nov. 2024.
APA
Cavalcanti, M. T. H., Carneiro da Cunha, M. das G., Brandi, I. V., Porto, T. S., Converti, A., Lima Filho, J. L. de, et al. (2008). Continuous extraction of 'alpha'-toxin from a fermented broth of Clostridium perfringens Type A in perforated rotating disc contactor using aqueous two-phase PEG-phosphate system. Chemical Engineering and Processing: Process Intensification, 47( 9-10), 1771-1776. doi:10.1016/j.cep.2007.09.018
NLM
Cavalcanti MTH, Carneiro da Cunha M das G, Brandi IV, Porto TS, Converti A, Lima Filho JL de, Porto ALF, Pessoa Junior A. Continuous extraction of 'alpha'-toxin from a fermented broth of Clostridium perfringens Type A in perforated rotating disc contactor using aqueous two-phase PEG-phosphate system [Internet]. Chemical Engineering and Processing: Process Intensification. 2008 ;47( 9-10): 1771-1776.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.cep.2007.09.018
Vancouver
Cavalcanti MTH, Carneiro da Cunha M das G, Brandi IV, Porto TS, Converti A, Lima Filho JL de, Porto ALF, Pessoa Junior A. Continuous extraction of 'alpha'-toxin from a fermented broth of Clostridium perfringens Type A in perforated rotating disc contactor using aqueous two-phase PEG-phosphate system [Internet]. Chemical Engineering and Processing: Process Intensification. 2008 ;47( 9-10): 1771-1776.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.cep.2007.09.018
Artigo de periodico
Production of high-fructose syrup using immobilized invertase in a membrane reactor (2007)
Tomotani, Ester Junko; Vitolo, Michele
Source: Journal of Food Engineering. Unidade: FCF
Subjects: REATORES BIOQUÍMICOS, HIDRÓLISE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TOMOTANI, Ester Junko e VITOLO, Michele. Production of high-fructose syrup using immobilized invertase in a membrane reactor. Journal of Food Engineering, v. 80, n. 2, p. 662-667, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2006.07.002. Acesso em: 12 nov. 2024.
APA
Tomotani, E. J., & Vitolo, M. (2007). Production of high-fructose syrup using immobilized invertase in a membrane reactor. Journal of Food Engineering, 80( 2), 662-667. doi:10.1016/j.jfoodeng.2006.07.002
NLM
Tomotani EJ, Vitolo M. Production of high-fructose syrup using immobilized invertase in a membrane reactor [Internet]. Journal of Food Engineering. 2007 ; 80( 2): 662-667.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.jfoodeng.2006.07.002
Vancouver
Tomotani EJ, Vitolo M. Production of high-fructose syrup using immobilized invertase in a membrane reactor [Internet]. Journal of Food Engineering. 2007 ; 80( 2): 662-667.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.jfoodeng.2006.07.002

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