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Artigo de periodico
Biorefinery of brewery spent grain to obtain bioproducts with high value-added in the market (2024)
Outeiriño, David ; Costa-Trigo, Iván ; Ochogavias, Aida; Oliveira, Ricardo Pinheiro de Souza ; Guerra, Nelson Pérez ; Salgado, José Manuel ; Domínguez, José Manuel
Fonte: New BIOTECHNOLOGY. Unidade: FCF
Assuntos: CERVEJA, LÍQUIDOS IÔNICOS, ÁCIDO LÁCTICO
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OUTEIRIÑO, David et al. Biorefinery of brewery spent grain to obtain bioproducts with high value-added in the market. New BIOTECHNOLOGY, v. 79, p. 111-119, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.nbt.2023.12.010. Acesso em: 15 nov. 2024.
APA
Outeiriño, D., Costa-Trigo, I., Ochogavias, A., Oliveira, R. P. de S., Guerra, N. P., Salgado, J. M., & Domínguez, J. M. (2024). Biorefinery of brewery spent grain to obtain bioproducts with high value-added in the market. New BIOTECHNOLOGY, 79, 111-119. doi:10.1016/j.nbt.2023.12.010
NLM
Outeiriño D, Costa-Trigo I, Ochogavias A, Oliveira RP de S, Guerra NP, Salgado JM, Domínguez JM. Biorefinery of brewery spent grain to obtain bioproducts with high value-added in the market [Internet]. New BIOTECHNOLOGY. 2024 ; 79 111-119.[citado 2024 nov. 15 ] Available from: https://dx.doi.org/10.1016/j.nbt.2023.12.010
Vancouver
Outeiriño D, Costa-Trigo I, Ochogavias A, Oliveira RP de S, Guerra NP, Salgado JM, Domínguez JM. Biorefinery of brewery spent grain to obtain bioproducts with high value-added in the market [Internet]. New BIOTECHNOLOGY. 2024 ; 79 111-119.[citado 2024 nov. 15 ] Available from: https://dx.doi.org/10.1016/j.nbt.2023.12.010
Artigo de periodico
Enhancing the biorefinery of chestnut burrs. Part I. study of the pretreatment with choline chloride urea diluted deep eutectic solvent (2023)
Trigo, Iván Costa ; Aguilar, María Guadalupe Morán ; Guerra, Nelson Pérez ; Oliveira, Ricardo Pinheiro de Souza ; Domínguez, José Manuel
Fonte: Biomass and Bioenergy. Unidade: FCF
Assuntos: HIDRÓLISE, BIOMASSA, CASTANHA
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TRIGO, Iván Costa et al. Enhancing the biorefinery of chestnut burrs. Part I. study of the pretreatment with choline chloride urea diluted deep eutectic solvent. Biomass and Bioenergy, v. 173, p. 1-9, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.biombioe.2023.106786. Acesso em: 15 nov. 2024.
APA
Trigo, I. C., Aguilar, M. G. M., Guerra, N. P., Oliveira, R. P. de S., & Domínguez, J. M. (2023). Enhancing the biorefinery of chestnut burrs. Part I. study of the pretreatment with choline chloride urea diluted deep eutectic solvent. Biomass and Bioenergy, 173, 1-9. doi:10.1016/j.biombioe.2023.106786
NLM
Trigo IC, Aguilar MGM, Guerra NP, Oliveira RP de S, Domínguez JM. Enhancing the biorefinery of chestnut burrs. Part I. study of the pretreatment with choline chloride urea diluted deep eutectic solvent [Internet]. Biomass and Bioenergy. 2023 ; 173 1-9.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.biombioe.2023.106786
Vancouver
Trigo IC, Aguilar MGM, Guerra NP, Oliveira RP de S, Domínguez JM. Enhancing the biorefinery of chestnut burrs. Part I. study of the pretreatment with choline chloride urea diluted deep eutectic solvent [Internet]. Biomass and Bioenergy. 2023 ; 173 1-9.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.biombioe.2023.106786
Artigo de periodico
Tracking new insights into antifungal and anti-mycotoxigenic properties of a biofilm forming Pediococcus pentosaceus strain isolated from grain silage (2023)
Mendonça, Carlos Miguel Nóbrega ; Oliveira, Rodrigo Cardoso de ; Pizauro, Lucas José Luduverio ; Pereira, Wellison Amorim ; Abboud, Kahlile; Almeida, Sonia Regina Yokomizo de ; Watanabe, Ii-sei ; Varani, Alessandro de Mello ; Domínguez, José Manuel ; Correa, Benedito ; Venema, Koen ; Azevedo, Pamela Oliveira de Souza de ; Oliveira, Ricardo Pinheiro de Souza
Fonte: International Journal of Food Microbiology. Unidades: ICB, FCF
Assuntos: ANTIFÚNGICOS, BACTÉRIAS LÁTICAS, MICOTOXINAS, BACTÉRIAS GRAM-POSITIVAS, PROBIÓTICOS, AFLATOXINAS, BIOFILMES
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MENDONÇA, Carlos Miguel Nóbrega et al. Tracking new insights into antifungal and anti-mycotoxigenic properties of a biofilm forming Pediococcus pentosaceus strain isolated from grain silage. International Journal of Food Microbiology, v. 405, p. 1-10, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2023.110337. Acesso em: 15 nov. 2024.
APA
Mendonça, C. M. N., Oliveira, R. C. de, Pizauro, L. J. L., Pereira, W. A., Abboud, K., Almeida, S. R. Y. de, et al. (2023). Tracking new insights into antifungal and anti-mycotoxigenic properties of a biofilm forming Pediococcus pentosaceus strain isolated from grain silage. International Journal of Food Microbiology, 405, 1-10. doi:10.1016/j.ijfoodmicro.2023.110337
NLM
Mendonça CMN, Oliveira RC de, Pizauro LJL, Pereira WA, Abboud K, Almeida SRY de, Watanabe I-sei, Varani A de M, Domínguez JM, Correa B, Venema K, Azevedo PO de S de, Oliveira RP de S. Tracking new insights into antifungal and anti-mycotoxigenic properties of a biofilm forming Pediococcus pentosaceus strain isolated from grain silage [Internet]. International Journal of Food Microbiology. 2023 ; 405 1-10.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2023.110337
Vancouver
Mendonça CMN, Oliveira RC de, Pizauro LJL, Pereira WA, Abboud K, Almeida SRY de, Watanabe I-sei, Varani A de M, Domínguez JM, Correa B, Venema K, Azevedo PO de S de, Oliveira RP de S. Tracking new insights into antifungal and anti-mycotoxigenic properties of a biofilm forming Pediococcus pentosaceus strain isolated from grain silage [Internet]. International Journal of Food Microbiology. 2023 ; 405 1-10.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2023.110337
Artigo de periodico
Biorefinery of brewery spent grain by solid-state fermentation and ionic liquids (2022)
Outeiriño, David ; Trigo, Iván Costa ; Oliveira, Ricardo Pinheiro de Souza ; Guerra, Nelson Pérez ; Salgado, José Manuel ; Domínguez, José Manuel
Fonte: Foods. Unidade: FCF
Assuntos: CERVEJA, LÍQUIDOS IÔNICOS, BAGAÇOS, ASPERGILLUS, TRICHODERMA
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OUTEIRIÑO, David et al. Biorefinery of brewery spent grain by solid-state fermentation and ionic liquids. Foods, v. 11, p. 1-14, 2022Tradução . . Disponível em: https://doi.org/10.3390/foods11223711. Acesso em: 15 nov. 2024.
APA
Outeiriño, D., Trigo, I. C., Oliveira, R. P. de S., Guerra, N. P., Salgado, J. M., & Domínguez, J. M. (2022). Biorefinery of brewery spent grain by solid-state fermentation and ionic liquids. Foods, 11, 1-14. doi:10.3390/foods11223711
NLM
Outeiriño D, Trigo IC, Oliveira RP de S, Guerra NP, Salgado JM, Domínguez JM. Biorefinery of brewery spent grain by solid-state fermentation and ionic liquids [Internet]. Foods. 2022 ; 11 1-14.[citado 2024 nov. 15 ] Available from: https://doi.org/10.3390/foods11223711
Vancouver
Outeiriño D, Trigo IC, Oliveira RP de S, Guerra NP, Salgado JM, Domínguez JM. Biorefinery of brewery spent grain by solid-state fermentation and ionic liquids [Internet]. Foods. 2022 ; 11 1-14.[citado 2024 nov. 15 ] Available from: https://doi.org/10.3390/foods11223711
Artigo de periodico
Deconstructing sugarcane bagasse lignocellulose by acid-based deep eutectic solvents to enhance enzymatic digestibility (2022)
Aguilar, María Guadalupe Morán ; Santoyo, Montserrat Calderón ; Oliveira, Ricardo Pinheiro de Souza ; Uscanga, María Guadalupe Aguilar ; Domínguez, José Manuel
Fonte: Carbohydrate Polymers. Unidade: FCF
Assuntos: BAGAÇOS, CANA-DE-AÇÚCAR, DIGESTIBILIDADE
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ABNT
AGUILAR, María Guadalupe Morán et al. Deconstructing sugarcane bagasse lignocellulose by acid-based deep eutectic solvents to enhance enzymatic digestibility. Carbohydrate Polymers, v. 298, p. 1-8 art. 120097, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.carbpol.2022.120097. Acesso em: 15 nov. 2024.
APA
Aguilar, M. G. M., Santoyo, M. C., Oliveira, R. P. de S., Uscanga, M. G. A., & Domínguez, J. M. (2022). Deconstructing sugarcane bagasse lignocellulose by acid-based deep eutectic solvents to enhance enzymatic digestibility. Carbohydrate Polymers, 298, 1-8 art. 120097. doi:10.1016/j.carbpol.2022.120097
NLM
Aguilar MGM, Santoyo MC, Oliveira RP de S, Uscanga MGA, Domínguez JM. Deconstructing sugarcane bagasse lignocellulose by acid-based deep eutectic solvents to enhance enzymatic digestibility [Internet]. Carbohydrate Polymers. 2022 ; 298 1-8 art. 120097.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.carbpol.2022.120097
Vancouver
Aguilar MGM, Santoyo MC, Oliveira RP de S, Uscanga MGA, Domínguez JM. Deconstructing sugarcane bagasse lignocellulose by acid-based deep eutectic solvents to enhance enzymatic digestibility [Internet]. Carbohydrate Polymers. 2022 ; 298 1-8 art. 120097.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.carbpol.2022.120097
Artigo de periodico
Tackling ischemic reperfusion injury with the aid of stem cells and tissue engineering (2021)
Zamorano, Mauricio ; Castillo, Rodrigo L ; Beltrán, Jorge F; Herrera, Lisandra; Farias, Joaquín A; Antileo, Christian; Aguilar-Gallardo, Cristobal; Pessoa Junior, Adalberto ; Calle, Yolanda; Farías, Jorge G.
Fonte: Frontiers in Physiology. Unidade: FCF
Assuntos: CÉLULAS-TRONCO, ISQUEMIA, ENGENHARIA TECIDUAL, REPERFUSÃO
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ABNT
ZAMORANO, Mauricio et al. Tackling ischemic reperfusion injury with the aid of stem cells and tissue engineering. Frontiers in Physiology, v. 12, p. 1-19 art. 705256, 2021Tradução . . Disponível em: https://doi.org/10.3389/fphys.2021.705256. Acesso em: 15 nov. 2024.
APA
Zamorano, M., Castillo, R. L., Beltrán, J. F., Herrera, L., Farias, J. A., Antileo, C., et al. (2021). Tackling ischemic reperfusion injury with the aid of stem cells and tissue engineering. Frontiers in Physiology, 12, 1-19 art. 705256. doi:10.3389/fphys.2021.705256
NLM
Zamorano M, Castillo RL, Beltrán JF, Herrera L, Farias JA, Antileo C, Aguilar-Gallardo C, Pessoa Junior A, Calle Y, Farías JG. Tackling ischemic reperfusion injury with the aid of stem cells and tissue engineering [Internet]. Frontiers in Physiology. 2021 ; 12 1-19 art. 705256.[citado 2024 nov. 15 ] Available from: https://doi.org/10.3389/fphys.2021.705256
Vancouver
Zamorano M, Castillo RL, Beltrán JF, Herrera L, Farias JA, Antileo C, Aguilar-Gallardo C, Pessoa Junior A, Calle Y, Farías JG. Tackling ischemic reperfusion injury with the aid of stem cells and tissue engineering [Internet]. Frontiers in Physiology. 2021 ; 12 1-19 art. 705256.[citado 2024 nov. 15 ] Available from: https://doi.org/10.3389/fphys.2021.705256
Artigo de periodico
Ligninolytic enzymes of endospore-forming Bacillus Aryabhattai BA03 (2020)
Paz, Alicia; Costa-Trigo, Iván; Oliveira, Ricardo Pinheiro de Souza ; Domínguez, José Manuel
Fonte: Current Microbiology. Unidade: FCF
Assuntos: LACTOBACILLUS, ENZIMAS, BIOTECNOLOGIA
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ABNT
PAZ, Alicia et al. Ligninolytic enzymes of endospore-forming Bacillus Aryabhattai BA03. Current Microbiology, v. 77, p. 702-709, 2020Tradução . . Disponível em: https://doi.org/10.1007/s00284-019-01856-9. Acesso em: 15 nov. 2024.
APA
Paz, A., Costa-Trigo, I., Oliveira, R. P. de S., & Domínguez, J. M. (2020). Ligninolytic enzymes of endospore-forming Bacillus Aryabhattai BA03. Current Microbiology, 77, 702-709. doi:10.1007/s00284-019-01856-9
NLM
Paz A, Costa-Trigo I, Oliveira RP de S, Domínguez JM. Ligninolytic enzymes of endospore-forming Bacillus Aryabhattai BA03 [Internet]. Current Microbiology. 2020 ; 77 702-709.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1007/s00284-019-01856-9
Vancouver
Paz A, Costa-Trigo I, Oliveira RP de S, Domínguez JM. Ligninolytic enzymes of endospore-forming Bacillus Aryabhattai BA03 [Internet]. Current Microbiology. 2020 ; 77 702-709.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1007/s00284-019-01856-9
Artigo de periodico
Detoxification of chestnut burrs hydrolyzates to produce biomolecules (2020)
Trigo, Iván Costa; Paz, Alicia; Penedo, Patricia Otero; Outeiriño, David; Oliveira, Ricardo Pinheiro de Souza ; Domínguez, José Manuel
Fonte: Biochemical Engineering Journal. Unidade: FCF
Assuntos: DESINTOXICAÇÃO, CARVÃO ATIVADO
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ABNT
TRIGO, Iván Costa et al. Detoxification of chestnut burrs hydrolyzates to produce biomolecules. Biochemical Engineering Journal, v. 159, p. 1-8 art. 107599, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.bej.2020.107599. Acesso em: 15 nov. 2024.
APA
Trigo, I. C., Paz, A., Penedo, P. O., Outeiriño, D., Oliveira, R. P. de S., & Domínguez, J. M. (2020). Detoxification of chestnut burrs hydrolyzates to produce biomolecules. Biochemical Engineering Journal, 159, 1-8 art. 107599. doi:10.1016/j.bej.2020.107599
NLM
Trigo IC, Paz A, Penedo PO, Outeiriño D, Oliveira RP de S, Domínguez JM. Detoxification of chestnut burrs hydrolyzates to produce biomolecules [Internet]. Biochemical Engineering Journal. 2020 ; 159 1-8 art. 107599.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.bej.2020.107599
Vancouver
Trigo IC, Paz A, Penedo PO, Outeiriño D, Oliveira RP de S, Domínguez JM. Detoxification of chestnut burrs hydrolyzates to produce biomolecules [Internet]. Biochemical Engineering Journal. 2020 ; 159 1-8 art. 107599.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.bej.2020.107599
Artigo de periodico
Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham (2020)
Azevedo, Pamela Oliveira de Souza de ; Mendonça, Carlos Miguel Nóbrega ; Seibert, Liane ; Domínguez, José M; Converti, Attilio ; Gierus, Martin ; Oliveira, Ricardo Pinheiro de Souza
Fonte: Brazilian Journal of Microbiology. Unidade: FCF
Assuntos: PRESUNTO, LISTERIA, CONSERVANTES, MICROBIOLOGIA DE ALIMENTOS
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ABNT
AZEVEDO, Pamela Oliveira de Souza de et al. Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham. Brazilian Journal of Microbiology, v. 51, p. 949–956, 2020Tradução . . Disponível em: https://doi.org/10.1007/s42770-020-00245-w. Acesso em: 15 nov. 2024.
APA
Azevedo, P. O. de S. de, Mendonça, C. M. N., Seibert, L., Domínguez, J. M., Converti, A., Gierus, M., & Oliveira, R. P. de S. (2020). Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham. Brazilian Journal of Microbiology, 51, 949–956. doi:10.1007/s42770-020-00245-w
NLM
Azevedo PO de S de, Mendonça CMN, Seibert L, Domínguez JM, Converti A, Gierus M, Oliveira RP de S. Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham [Internet]. Brazilian Journal of Microbiology. 2020 ; 51 949–956.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1007/s42770-020-00245-w
Vancouver
Azevedo PO de S de, Mendonça CMN, Seibert L, Domínguez JM, Converti A, Gierus M, Oliveira RP de S. Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham [Internet]. Brazilian Journal of Microbiology. 2020 ; 51 949–956.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1007/s42770-020-00245-w
Artigo de periodico
Effects of pH and sugar supplements on bacteriocin-like inhibitory substance production by Pediococcus pentosaceus (2019)
Azevedo, Pamela Oliveira de Souza de ; Azevedo, Hernando Fernandes de; Figueroa, Elias; Converti, Attilio ; Domínguez, José Manuel; Oliveira, Ricardo Pinheiro de Souza
Fonte: Molecular Biology Reports. Unidade: FCF
Assuntos: AÇÚCAR, BACTÉRIAS LÁTICAS
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ABNT
AZEVEDO, Pamela Oliveira de Souza de et al. Effects of pH and sugar supplements on bacteriocin-like inhibitory substance production by Pediococcus pentosaceus. Molecular Biology Reports, v. 46, n. 5, p. 4883-4891, 2019Tradução . . Disponível em: https://doi.org/10.1007/s11033-019-04938-w. Acesso em: 15 nov. 2024.
APA
Azevedo, P. O. de S. de, Azevedo, H. F. de, Figueroa, E., Converti, A., Domínguez, J. M., & Oliveira, R. P. de S. (2019). Effects of pH and sugar supplements on bacteriocin-like inhibitory substance production by Pediococcus pentosaceus. Molecular Biology Reports, 46( 5), 4883-4891. doi:10.1007/s11033-019-04938-w
NLM
Azevedo PO de S de, Azevedo HF de, Figueroa E, Converti A, Domínguez JM, Oliveira RP de S. Effects of pH and sugar supplements on bacteriocin-like inhibitory substance production by Pediococcus pentosaceus [Internet]. Molecular Biology Reports. 2019 ; 46( 5): 4883-4891.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1007/s11033-019-04938-w
Vancouver
Azevedo PO de S de, Azevedo HF de, Figueroa E, Converti A, Domínguez JM, Oliveira RP de S. Effects of pH and sugar supplements on bacteriocin-like inhibitory substance production by Pediococcus pentosaceus [Internet]. Molecular Biology Reports. 2019 ; 46( 5): 4883-4891.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1007/s11033-019-04938-w
Trabalho de evento-resumo periodico
Chitosan-derivative from antarctic krill ( euphausia superba ) as a new fat substitute on muffins (2018)
Rios, Raquel Vallerio; Garzón, Raquel; Rosell, Cristina M; Lannes, Suzana Caetano da Silva
Fonte: Brazilian Journal of Pharmaceutical Sciences. Nome do evento: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences, University of São Paulo. Unidade: FCF
Assuntos: QUITOSANA, MASSAS ALIMENTÍCIAS
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ABNT
RIOS, Raquel Vallerio et al. Chitosan-derivative from antarctic krill ( euphausia superba ) as a new fat substitute on muffins. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 15 nov. 2024. , 2018
APA
Rios, R. V., Garzón, R., Rosell, C. M., & Lannes, S. C. da S. (2018). Chitosan-derivative from antarctic krill ( euphausia superba ) as a new fat substitute on muffins. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Rios RV, Garzón R, Rosell CM, Lannes SC da S. Chitosan-derivative from antarctic krill ( euphausia superba ) as a new fat substitute on muffins. Brazilian Journal of Pharmaceutical Sciences. 2018 ; 54 26 res. FCF047.[citado 2024 nov. 15 ]
Vancouver
Rios RV, Garzón R, Rosell CM, Lannes SC da S. Chitosan-derivative from antarctic krill ( euphausia superba ) as a new fat substitute on muffins. Brazilian Journal of Pharmaceutical Sciences. 2018 ; 54 26 res. FCF047.[citado 2024 nov. 15 ]
Artigo de periodico
Use of succinyl chitosan as fat replacer on cake formulations (2018)
Rios, Raquel V; Garzón, Raquel; Lannes, Suzana Caetano da Silva
Fonte: Food Sciences and Technology. Unidade: FCF
Assuntos: QUITOSANA, BOLOS
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ABNT
RIOS, Raquel V e GARZÓN, Raquel e LANNES, Suzana Caetano da Silva. Use of succinyl chitosan as fat replacer on cake formulations. Food Sciences and Technology, v. 96, p. 260-265, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.05.041. Acesso em: 15 nov. 2024.
APA
Rios, R. V., Garzón, R., & Lannes, S. C. da S. (2018). Use of succinyl chitosan as fat replacer on cake formulations. Food Sciences and Technology, 96, 260-265. doi:10.1016/j.lwt.2018.05.041
NLM
Rios RV, Garzón R, Lannes SC da S. Use of succinyl chitosan as fat replacer on cake formulations [Internet]. Food Sciences and Technology. 2018 ; 96 260-265.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.lwt.2018.05.041
Vancouver
Rios RV, Garzón R, Lannes SC da S. Use of succinyl chitosan as fat replacer on cake formulations [Internet]. Food Sciences and Technology. 2018 ; 96 260-265.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.lwt.2018.05.041
Artigo de periodico
Optimization of biosurfactant and bacteriocin-like inhibitory substance (BLIS) production by Lactococcus lactis CECT-4434 from agroindustrial waste (2018)
Vera, Ellen Cristina Souza; Azevedo, Pamela Oliveira de Souza de; Domínguez, José Manuel; Oliveira, Ricardo Pinheiro de Souza
Fonte: Biochemical Engineering Journal. Unidade: FCF
Assuntos: LACTOCOCCUS, SURFACTANTES
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ABNT
VERA, Ellen Cristina Souza et al. Optimization of biosurfactant and bacteriocin-like inhibitory substance (BLIS) production by Lactococcus lactis CECT-4434 from agroindustrial waste. Biochemical Engineering Journal, v. 133, p. 168-178, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.bej.2018.02.011. Acesso em: 15 nov. 2024.
APA
Vera, E. C. S., Azevedo, P. O. de S. de, Domínguez, J. M., & Oliveira, R. P. de S. (2018). Optimization of biosurfactant and bacteriocin-like inhibitory substance (BLIS) production by Lactococcus lactis CECT-4434 from agroindustrial waste. Biochemical Engineering Journal, 133, 168-178. doi:10.1016/j.bej.2018.02.011
NLM
Vera ECS, Azevedo PO de S de, Domínguez JM, Oliveira RP de S. Optimization of biosurfactant and bacteriocin-like inhibitory substance (BLIS) production by Lactococcus lactis CECT-4434 from agroindustrial waste [Internet]. Biochemical Engineering Journal. 2018 ; 133 168-178.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.bej.2018.02.011
Vancouver
Vera ECS, Azevedo PO de S de, Domínguez JM, Oliveira RP de S. Optimization of biosurfactant and bacteriocin-like inhibitory substance (BLIS) production by Lactococcus lactis CECT-4434 from agroindustrial waste [Internet]. Biochemical Engineering Journal. 2018 ; 133 168-178.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.bej.2018.02.011
Artigo de periodico
Using brewer's spent grain to formulate culture media for the production of bacteriocins using Patagonian strains (2018)
Paz, Alicia; Sabo, Sabrina da Silva; Vallejo, Marisol; Marguet, Emilio; Oliveira, Ricardo Pinheiro de Souza ; Domínguez, José Manuel
Fonte: Food Science and Technology. Unidade: FCF
Assuntos: CERVEJA, LACTOCOCCUS, ENTEROCOCCUS, LISTERIA
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ABNT
PAZ, Alicia et al. Using brewer's spent grain to formulate culture media for the production of bacteriocins using Patagonian strains. Food Science and Technology, v. 96, p. 166-174, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.05.027. Acesso em: 15 nov. 2024.
APA
Paz, A., Sabo, S. da S., Vallejo, M., Marguet, E., Oliveira, R. P. de S., & Domínguez, J. M. (2018). Using brewer's spent grain to formulate culture media for the production of bacteriocins using Patagonian strains. Food Science and Technology, 96, 166-174. doi:10.1016/j.lwt.2018.05.027
NLM
Paz A, Sabo S da S, Vallejo M, Marguet E, Oliveira RP de S, Domínguez JM. Using brewer's spent grain to formulate culture media for the production of bacteriocins using Patagonian strains [Internet]. Food Science and Technology. 2018 ; 96 166-174.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.lwt.2018.05.027
Vancouver
Paz A, Sabo S da S, Vallejo M, Marguet E, Oliveira RP de S, Domínguez JM. Using brewer's spent grain to formulate culture media for the production of bacteriocins using Patagonian strains [Internet]. Food Science and Technology. 2018 ; 96 166-174.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.lwt.2018.05.027
Artigo de periodico
Fed-batch production of vanillin by Bacillus aryabhattai BA03 (2018)
Paz, Alicia; Outeiriño, David; Oliveira, Ricardo Pinheiro de Souza ; Domínguez, José Manuel
Fonte: New Biotechnology B. Unidade: FCF
Assuntos: BACILOS GRAM-POSITIVOS, BIOTECNOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PAZ, Alicia et al. Fed-batch production of vanillin by Bacillus aryabhattai BA03. New Biotechnology B, v. 40, p. 186-191, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.nbt.2017.07.012. Acesso em: 15 nov. 2024.
APA
Paz, A., Outeiriño, D., Oliveira, R. P. de S., & Domínguez, J. M. (2018). Fed-batch production of vanillin by Bacillus aryabhattai BA03. New Biotechnology B, 40, 186-191. doi:10.1016/j.nbt.2017.07.012
NLM
Paz A, Outeiriño D, Oliveira RP de S, Domínguez JM. Fed-batch production of vanillin by Bacillus aryabhattai BA03 [Internet]. New Biotechnology B. 2018 ; 40 186-191.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.nbt.2017.07.012
Vancouver
Paz A, Outeiriño D, Oliveira RP de S, Domínguez JM. Fed-batch production of vanillin by Bacillus aryabhattai BA03 [Internet]. New Biotechnology B. 2018 ; 40 186-191.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.nbt.2017.07.012
Trabalho de evento-resumo
Probiotic fermented soy beverage supplemented with acerola by-product increased beneficial bacteria in the tim-2 in vitro model containing microbiota of lean adults (2017)
Vieira, Antônio Diogo Silva; Cuevas-Tena, Maria; Souza, Carlota Bussolo de; Zoetendal, Erwin G; Smidt, Hauke; Venema, Koen; Saad, Susana Marta Isay
Fonte: Anais. Nome do evento: Congresso Brasileiro de Microbiologia. Unidade: FCF
Assuntos: PROBIÓTICOS, ACEROLA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VIEIRA, Antônio Diogo Silva et al. Probiotic fermented soy beverage supplemented with acerola by-product increased beneficial bacteria in the tim-2 in vitro model containing microbiota of lean adults. 2017, Anais.. São Paulo: Sociedade Brasileira de Microbiologia (SBM), 2017. Disponível em: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm. Acesso em: 15 nov. 2024.
APA
Vieira, A. D. S., Cuevas-Tena, M., Souza, C. B. de, Zoetendal, E. G., Smidt, H., Venema, K., & Saad, S. M. I. (2017). Probiotic fermented soy beverage supplemented with acerola by-product increased beneficial bacteria in the tim-2 in vitro model containing microbiota of lean adults. In Anais. São Paulo: Sociedade Brasileira de Microbiologia (SBM). Recuperado de http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
NLM
Vieira ADS, Cuevas-Tena M, Souza CB de, Zoetendal EG, Smidt H, Venema K, Saad SMI. Probiotic fermented soy beverage supplemented with acerola by-product increased beneficial bacteria in the tim-2 in vitro model containing microbiota of lean adults [Internet]. Anais. 2017 ;[citado 2024 nov. 15 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
Vancouver
Vieira ADS, Cuevas-Tena M, Souza CB de, Zoetendal EG, Smidt H, Venema K, Saad SMI. Probiotic fermented soy beverage supplemented with acerola by-product increased beneficial bacteria in the tim-2 in vitro model containing microbiota of lean adults [Internet]. Anais. 2017 ;[citado 2024 nov. 15 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
Artigo de periodico
Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat (2017)
Sabo, Sabrina da Silva; Pérez Rodríguez, Noelia; Domínguez, José Manuel; Oliveira, Ricardo Pinheiro de Souza
Fonte: Food Research International. Unidade: FCF
Assuntos: QUEIJO, LACTOBACILLUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SABO, Sabrina da Silva et al. Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat. Food Research International, v. 99, p. 762-769, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.05.026. Acesso em: 15 nov. 2024.
APA
Sabo, S. da S., Pérez Rodríguez, N., Domínguez, J. M., & Oliveira, R. P. de S. (2017). Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat. Food Research International, 99, 762-769. doi:10.1016/j.foodres.2017.05.026
NLM
Sabo S da S, Pérez Rodríguez N, Domínguez JM, Oliveira RP de S. Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat [Internet]. Food Research International. 2017 ; 99 762-769.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodres.2017.05.026
Vancouver
Sabo S da S, Pérez Rodríguez N, Domínguez JM, Oliveira RP de S. Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat [Internet]. Food Research International. 2017 ; 99 762-769.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodres.2017.05.026
Artigo de periodico
Bioconversion of α-chitin into N-acetyl-glucosamine using chitinases produced by marine-derived Aeromonas caviae isolates (2017)
Cardozo, Flavio Augusto; Gonzalez, Juan Miguel; Feitosa, Valker Araujo ; Pessoa Junior, Adalberto ; Rivera, Irma Nelly Gutierrez
Fonte: World Journal of Microbiology and Biotechnology. Unidade: FCF
Assuntos: QUITINA, AEROMONAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARDOZO, Flavio Augusto et al. Bioconversion of α-chitin into N-acetyl-glucosamine using chitinases produced by marine-derived Aeromonas caviae isolates. World Journal of Microbiology and Biotechnology, v. 33, p. 1-11 art. 201, 2017Tradução . . Disponível em: https://doi.org/10.1007/s11274-017-2373-8. Acesso em: 15 nov. 2024.
APA
Cardozo, F. A., Gonzalez, J. M., Feitosa, V. A., Pessoa Junior, A., & Rivera, I. N. G. (2017). Bioconversion of α-chitin into N-acetyl-glucosamine using chitinases produced by marine-derived Aeromonas caviae isolates. World Journal of Microbiology and Biotechnology, 33, 1-11 art. 201. doi:10.1007/s11274-017-2373-8
NLM
Cardozo FA, Gonzalez J M, Feitosa VA, Pessoa Junior A, Rivera ING. Bioconversion of α-chitin into N-acetyl-glucosamine using chitinases produced by marine-derived Aeromonas caviae isolates [Internet]. World Journal of Microbiology and Biotechnology. 2017 ; 33 1-11 art. 201.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1007/s11274-017-2373-8
Vancouver
Cardozo FA, Gonzalez J M, Feitosa VA, Pessoa Junior A, Rivera ING. Bioconversion of α-chitin into N-acetyl-glucosamine using chitinases produced by marine-derived Aeromonas caviae isolates [Internet]. World Journal of Microbiology and Biotechnology. 2017 ; 33 1-11 art. 201.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1007/s11274-017-2373-8
Artigo de periodico
Influence of temperature and pH on the production of biosurfactant, bacteriocin and lactic acid by Lactococcus lactis CECT-4434 (2017)
Souza, Ellen Cristina; Azevedo, Pamela Oliveira de Souza de; Domínguez, José Manuel; Converti, Attilio; Oliveira, Ricardo Pinheiro de Souza
Fonte: Cyta - Journal of Food. Unidade: FCF
Assuntos: LACTOCOCCUS, ÁCIDO LÁCTICO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUZA, Ellen Cristina et al. Influence of temperature and pH on the production of biosurfactant, bacteriocin and lactic acid by Lactococcus lactis CECT-4434. Cyta - Journal of Food, v. 15, n. 4, p. 525-530, 2017Tradução . . Disponível em: https://doi.org/10.1080/19476337.2017.1306806. Acesso em: 15 nov. 2024.
APA
Souza, E. C., Azevedo, P. O. de S. de, Domínguez, J. M., Converti, A., & Oliveira, R. P. de S. (2017). Influence of temperature and pH on the production of biosurfactant, bacteriocin and lactic acid by Lactococcus lactis CECT-4434. Cyta - Journal of Food, 15( 4), 525-530. doi:10.1080/19476337.2017.1306806
NLM
Souza EC, Azevedo PO de S de, Domínguez JM, Converti A, Oliveira RP de S. Influence of temperature and pH on the production of biosurfactant, bacteriocin and lactic acid by Lactococcus lactis CECT-4434 [Internet]. Cyta - Journal of Food. 2017 ; 15( 4): 525-530.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1080/19476337.2017.1306806
Vancouver
Souza EC, Azevedo PO de S de, Domínguez JM, Converti A, Oliveira RP de S. Influence of temperature and pH on the production of biosurfactant, bacteriocin and lactic acid by Lactococcus lactis CECT-4434 [Internet]. Cyta - Journal of Food. 2017 ; 15( 4): 525-530.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1080/19476337.2017.1306806
Artigo de periodico
Stimulating Effects of Sucrose and Inulin on Growth, Lactate, and Bacteriocin Productions by Pediococcus pentosaceus (2017)
Azevedo, Pamela Oliveira de Souza de; Converti, Attilio; Domínguez, José Manuel; Oliveira, Ricardo Pinheiro de Souza
Fonte: Probiotics and Antimicrobial Proteins. Unidade: FCF
Assuntos: ÁCIDO LÁCTICO, ALIMENTOS FERMENTADOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AZEVEDO, Pamela Oliveira de Souza de et al. Stimulating Effects of Sucrose and Inulin on Growth, Lactate, and Bacteriocin Productions by Pediococcus pentosaceus. Probiotics and Antimicrobial Proteins, v. 9, p. 466-472, 2017Tradução . . Disponível em: https://doi.org/10.1007/s12602-017-9292-8. Acesso em: 15 nov. 2024.
APA
Azevedo, P. O. de S. de, Converti, A., Domínguez, J. M., & Oliveira, R. P. de S. (2017). Stimulating Effects of Sucrose and Inulin on Growth, Lactate, and Bacteriocin Productions by Pediococcus pentosaceus. Probiotics and Antimicrobial Proteins, 9, 466-472. doi:10.1007/s12602-017-9292-8
NLM
Azevedo PO de S de, Converti A, Domínguez JM, Oliveira RP de S. Stimulating Effects of Sucrose and Inulin on Growth, Lactate, and Bacteriocin Productions by Pediococcus pentosaceus [Internet]. Probiotics and Antimicrobial Proteins. 2017 ; 9 466-472.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1007/s12602-017-9292-8
Vancouver
Azevedo PO de S de, Converti A, Domínguez JM, Oliveira RP de S. Stimulating Effects of Sucrose and Inulin on Growth, Lactate, and Bacteriocin Productions by Pediococcus pentosaceus [Internet]. Probiotics and Antimicrobial Proteins. 2017 ; 9 466-472.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1007/s12602-017-9292-8

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