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Filtros : "FCF003" "França" Removidos: "Administração" "1989" "FFLCH" Limpar

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  • Artigo de periodico

    Advances and trends in biotechnological production of natural astaxanthin by Phaffia rhodozyma yeast (2023)

    Mussagy, Cassamo U ; Pereira, Jorge Fernando Brandão ; Dufossé, Laurent ; Raghavan, Vijaya ; Ebinuma, Valéria de Carvalho Santos ; Pessoa Junior, Adalberto

    Source: Critical Reviews in Food Science and Nutrition. Unidade: FCF

    Subjects: CAROTENOIDES, LEVEDURAS, BIOTECNOLOGIA, FERMENTOS

    PrivadoAcesso à fonteDOIHow to cite
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    • ABNT

      MUSSAGY, Cassamo U et al. Advances and trends in biotechnological production of natural astaxanthin by Phaffia rhodozyma yeast. Critical Reviews in Food Science and Nutrition, v. 63, n. 13, p. 1862–1876, 2023Tradução . . Disponível em: https://doi.org/10.1080/10408398.2021.1968788. Acesso em: 09 nov. 2024.

    • APA

      Mussagy, C. U., Pereira, J. F. B., Dufossé, L., Raghavan, V., Ebinuma, V. de C. S., & Pessoa Junior, A. (2023). Advances and trends in biotechnological production of natural astaxanthin by Phaffia rhodozyma yeast. Critical Reviews in Food Science and Nutrition, 63( 13), 1862–1876. doi:10.1080/10408398.2021.1968788

    • NLM

      Mussagy CU, Pereira JFB, Dufossé L, Raghavan V, Ebinuma V de CS, Pessoa Junior A. Advances and trends in biotechnological production of natural astaxanthin by Phaffia rhodozyma yeast [Internet]. Critical Reviews in Food Science and Nutrition. 2023 ; 63( 13): 1862–1876.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1080/10408398.2021.1968788

    • Vancouver

      Mussagy CU, Pereira JFB, Dufossé L, Raghavan V, Ebinuma V de CS, Pessoa Junior A. Advances and trends in biotechnological production of natural astaxanthin by Phaffia rhodozyma yeast [Internet]. Critical Reviews in Food Science and Nutrition. 2023 ; 63( 13): 1862–1876.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1080/10408398.2021.1968788

  • Artigo de periodico

    Microbial astaxanthin: from bioprocessing to the market recognition (2023)

    Mussagy, Cassamo U ; Kot, Anna; Dufossé, Laurent ; Gonçalves, Carmem N. D. P; Pereira, Jorge F. B; Ebinuma, Valéria de Carvalho Santos ; Raghavan, Vijaya ; Pessoa Junior, Adalberto

    Source: Applied Microbiology and Biotechnology. Unidade: FCF

    Subjects: CAROTENOIDES, BIOPROCESSOS

    PrivadoAcesso à fonteDOIHow to cite
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    • ABNT

      MUSSAGY, Cassamo U et al. Microbial astaxanthin: from bioprocessing to the market recognition. Applied Microbiology and Biotechnology, v. 107, p. 4199–4215, 2023Tradução . . Disponível em: https://doi.org/10.1007/s00253-023-12586-1. Acesso em: 09 nov. 2024.

    • APA

      Mussagy, C. U., Kot, A., Dufossé, L., Gonçalves, C. N. D. P., Pereira, J. F. B., Ebinuma, V. de C. S., et al. (2023). Microbial astaxanthin: from bioprocessing to the market recognition. Applied Microbiology and Biotechnology, 107, 4199–4215. doi:10.1007/s00253-023-12586-1

    • NLM

      Mussagy CU, Kot A, Dufossé L, Gonçalves CNDP, Pereira JFB, Ebinuma V de CS, Raghavan V, Pessoa Junior A. Microbial astaxanthin: from bioprocessing to the market recognition [Internet]. Applied Microbiology and Biotechnology. 2023 ; 107 4199–4215.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1007/s00253-023-12586-1

    • Vancouver

      Mussagy CU, Kot A, Dufossé L, Gonçalves CNDP, Pereira JFB, Ebinuma V de CS, Raghavan V, Pessoa Junior A. Microbial astaxanthin: from bioprocessing to the market recognition [Internet]. Applied Microbiology and Biotechnology. 2023 ; 107 4199–4215.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1007/s00253-023-12586-1

  • Artigo de periodico

    Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress (2020)

    Piazentin, Anna Carolina Meireles ; Silva, Thamires Maria Simões da ; Franco, Ana Carolina Florence; Bedani, Raquel ; Converti, Attilio ; Oliveira, Ricardo Pinheiro de Souza

    Source: Brazilian Journal of Microbiology. Unidade: FCF

    Subjects: LEITE DE SOJA, FERMENTAÇÃO

    Acesso à fonteDOIHow to cite
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    • ABNT

      PIAZENTIN, Anna Carolina Meireles et al. Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress. Brazilian Journal of Microbiology, v. 51, p. 1645–1654, 2020Tradução . . Disponível em: https://doi.org/10.1007/s42770-020-00369-z. Acesso em: 09 nov. 2024.

    • APA

      Piazentin, A. C. M., Silva, T. M. S. da, Franco, A. C. F., Bedani, R., Converti, A., & Oliveira, R. P. de S. (2020). Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress. Brazilian Journal of Microbiology, 51, 1645–1654. doi:10.1007/s42770-020-00369-z

    • NLM

      Piazentin ACM, Silva TMS da, Franco ACF, Bedani R, Converti A, Oliveira RP de S. Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress [Internet]. Brazilian Journal of Microbiology. 2020 ;51 1645–1654.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1007/s42770-020-00369-z

    • Vancouver

      Piazentin ACM, Silva TMS da, Franco ACF, Bedani R, Converti A, Oliveira RP de S. Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress [Internet]. Brazilian Journal of Microbiology. 2020 ;51 1645–1654.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1007/s42770-020-00369-z
  • 1

1 - 3 (3 records)

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