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Artigo de periodico
Cell‐based encapsulation of brazilian red propolis in brewer’s spent yeast using spray drying and biosorption followed by spray drying (2026)
Quirino, Dannaya Julliethy Gomes ; Rubio, Fernanda Thaís Vieira ; Brexó, Ramón Peres ; Sousa, Ricardo Luiz Moro de ; Alencar, Severino Matias de ; Favaro-Trindade, Carmen Silvia
Source: Journal of Food Biochemistry. Unidades: ESALQ, FZEA, RUSP, EP
Subjects: CERVEJA, LEVEDURAS, MICROENCAPSULAÇÃO, PRÓPOLIS, SACCHAROMYCES, SECAGEM
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ABNT
QUIRINO, Dannaya Julliethy Gomes et al. Cell‐based encapsulation of brazilian red propolis in brewer’s spent yeast using spray drying and biosorption followed by spray drying. Journal of Food Biochemistry, p. 1-14, 2026Tradução . . Disponível em: https://doi.org/10.1155/jfbc/4688624. Acesso em: 18 abr. 2026.
APA
Quirino, D. J. G., Rubio, F. T. V., Brexó, R. P., Sousa, R. L. M. de, Alencar, S. M. de, & Favaro-Trindade, C. S. (2026). Cell‐based encapsulation of brazilian red propolis in brewer’s spent yeast using spray drying and biosorption followed by spray drying. Journal of Food Biochemistry, 1-14. doi:10.1155/jfbc/4688624
NLM
Quirino DJG, Rubio FTV, Brexó RP, Sousa RLM de, Alencar SM de, Favaro-Trindade CS. Cell‐based encapsulation of brazilian red propolis in brewer’s spent yeast using spray drying and biosorption followed by spray drying [Internet]. Journal of Food Biochemistry. 2026 ; 1-14.[citado 2026 abr. 18 ] Available from: https://doi.org/10.1155/jfbc/4688624
Vancouver
Quirino DJG, Rubio FTV, Brexó RP, Sousa RLM de, Alencar SM de, Favaro-Trindade CS. Cell‐based encapsulation of brazilian red propolis in brewer’s spent yeast using spray drying and biosorption followed by spray drying [Internet]. Journal of Food Biochemistry. 2026 ; 1-14.[citado 2026 abr. 18 ] Available from: https://doi.org/10.1155/jfbc/4688624
Artigo de periodico
Technological aspects of Saccharomyces cerevisiae var. boulardii applications in fermented alcoholic beverages (2025)
Pereira, Karina Nascimento ; Souza, Handray Fernandes de ; Oliveira, Amanda Cristina Dias de ; Deziderio, Marcela Aparecida ; Carvalho, Marina Vieira de; Rocha, Ramon da Silva ; Cruz, Adriano Gomes da ; Oliveira, Carlos Augusto Fernandes de ; Kamimura, Eliana Setsuko
Source: Quality Assurance and Safety of Crops & Foods. Unidade: FZEA
Subjects: SACCHAROMYCES, BEBIDAS ALCOÓLICAS, FERMENTAÇÃO, PROBIÓTICOS
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ABNT
PEREIRA, Karina Nascimento et al. Technological aspects of Saccharomyces cerevisiae var. boulardii applications in fermented alcoholic beverages. Quality Assurance and Safety of Crops & Foods, v. 17, n. 3, p. 186-201, 2025Tradução . . Disponível em: https://doi.org/10.15586/qas.v17i3.1559. Acesso em: 18 abr. 2026.
APA
Pereira, K. N., Souza, H. F. de, Oliveira, A. C. D. de, Deziderio, M. A., Carvalho, M. V. de, Rocha, R. da S., et al. (2025). Technological aspects of Saccharomyces cerevisiae var. boulardii applications in fermented alcoholic beverages. Quality Assurance and Safety of Crops & Foods, 17( 3), 186-201. doi:10.15586/qas.v17i3.1559
NLM
Pereira KN, Souza HF de, Oliveira ACD de, Deziderio MA, Carvalho MV de, Rocha R da S, Cruz AG da, Oliveira CAF de, Kamimura ES. Technological aspects of Saccharomyces cerevisiae var. boulardii applications in fermented alcoholic beverages [Internet]. Quality Assurance and Safety of Crops & Foods. 2025 ; 17( 3): 186-201.[citado 2026 abr. 18 ] Available from: https://doi.org/10.15586/qas.v17i3.1559
Vancouver
Pereira KN, Souza HF de, Oliveira ACD de, Deziderio MA, Carvalho MV de, Rocha R da S, Cruz AG da, Oliveira CAF de, Kamimura ES. Technological aspects of Saccharomyces cerevisiae var. boulardii applications in fermented alcoholic beverages [Internet]. Quality Assurance and Safety of Crops & Foods. 2025 ; 17( 3): 186-201.[citado 2026 abr. 18 ] Available from: https://doi.org/10.15586/qas.v17i3.1559
Artigo de periodico
Pre-adaptation of yeast (Saccharomyces cerevisiae) strains to very high gravity can improve fermentation parameters and reduce osmotic stress (2025)
Sica, P; Tonoli, F; Silverio, M. S; Douradinho, Rafael Soares; Mota, Layna Amorim; Prado, Laysa; Leite, G. M. G. L; Carvalho, R. S; Pinto, A. U; Baptista, A. S
Source: Biomass Conversion and Biorefinery. Unidades: Programa Integrado de Pós-Graduação em Bioenergia, CENA
Subjects: CANA-DE-AÇÚCAR, ESTRESSE, ETANOL, FERMENTAÇÃO ALCOÓLICA, GRAVIDADE, LEVEDURAS, MICROSCOPIA ELETRÔNICA DE VARREDURA, SACCHAROMYCES
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ABNT
SICA, P et al. Pre-adaptation of yeast (Saccharomyces cerevisiae) strains to very high gravity can improve fermentation parameters and reduce osmotic stress. Biomass Conversion and Biorefinery, v. 15, n. 6, p. 9123-9137, 2025Tradução . . Disponível em: https://doi.org/10.1007/s13399-024-05746-4. Acesso em: 18 abr. 2026.
APA
Sica, P., Tonoli, F., Silverio, M. S., Douradinho, R. S., Mota, L. A., Prado, L., et al. (2025). Pre-adaptation of yeast (Saccharomyces cerevisiae) strains to very high gravity can improve fermentation parameters and reduce osmotic stress. Biomass Conversion and Biorefinery, 15( 6), 9123-9137. doi:10.1007/s13399-024-05746-4
NLM
Sica P, Tonoli F, Silverio MS, Douradinho RS, Mota LA, Prado L, Leite GMGL, Carvalho RS, Pinto AU, Baptista AS. Pre-adaptation of yeast (Saccharomyces cerevisiae) strains to very high gravity can improve fermentation parameters and reduce osmotic stress [Internet]. Biomass Conversion and Biorefinery. 2025 ;15( 6): 9123-9137.[citado 2026 abr. 18 ] Available from: https://doi.org/10.1007/s13399-024-05746-4
Vancouver
Sica P, Tonoli F, Silverio MS, Douradinho RS, Mota LA, Prado L, Leite GMGL, Carvalho RS, Pinto AU, Baptista AS. Pre-adaptation of yeast (Saccharomyces cerevisiae) strains to very high gravity can improve fermentation parameters and reduce osmotic stress [Internet]. Biomass Conversion and Biorefinery. 2025 ;15( 6): 9123-9137.[citado 2026 abr. 18 ] Available from: https://doi.org/10.1007/s13399-024-05746-4
Artigo de periodico
Yeast recycling and the chemical and sensory quality of cachaça (2025)
Carvalho, Luisa Costa de; Silvello, Giovanni Casagrande ; Castro, Mariana Costa de; Bolzon, Maryse; Piggot, Robert; Fossati, Elena; Alcarde, André Ricardo
Source: Journal of the Institute of Brewing. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CACHAÇA, FERMENTAÇÃO ALCOÓLICA, LEVEDURAS, SACCHAROMYCES
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ABNT
CARVALHO, Luisa Costa de et al. Yeast recycling and the chemical and sensory quality of cachaça. Journal of the Institute of Brewing, v. 131, p. 41-54, 2025Tradução . . Disponível em: https://doi.org/10.58430/jib.v131i1.67. Acesso em: 18 abr. 2026.
APA
Carvalho, L. C. de, Silvello, G. C., Castro, M. C. de, Bolzon, M., Piggot, R., Fossati, E., & Alcarde, A. R. (2025). Yeast recycling and the chemical and sensory quality of cachaça. Journal of the Institute of Brewing, 131, 41-54. doi:10.58430/jib.v131i1.67
NLM
Carvalho LC de, Silvello GC, Castro MC de, Bolzon M, Piggot R, Fossati E, Alcarde AR. Yeast recycling and the chemical and sensory quality of cachaça [Internet]. Journal of the Institute of Brewing. 2025 ; 131 41-54.[citado 2026 abr. 18 ] Available from: https://doi.org/10.58430/jib.v131i1.67
Vancouver
Carvalho LC de, Silvello GC, Castro MC de, Bolzon M, Piggot R, Fossati E, Alcarde AR. Yeast recycling and the chemical and sensory quality of cachaça [Internet]. Journal of the Institute of Brewing. 2025 ; 131 41-54.[citado 2026 abr. 18 ] Available from: https://doi.org/10.58430/jib.v131i1.67
Artigo de periodico
Biosorption in brewer's spent yeast followed by freeze-drying: a promising strategy to protect vitamin C (2025)
José, Julia Cristina ; Soares, Beatriz Caliman ; Costa, Tatielly de Jesus ; Brexó, Ramon Peres ; Thomazini, Marcelo ; Martelli-Tosi, Milena ; Favaro-Trindade, Carmen Silvia
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, VITAMINA C, SACCHAROMYCES
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ABNT
JOSÉ, Julia Cristina et al. Biosorption in brewer's spent yeast followed by freeze-drying: a promising strategy to protect vitamin C. LWT - Food Science and Technology, v. 218, p. 1-9, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2025.117494. Acesso em: 18 abr. 2026.
APA
José, J. C., Soares, B. C., Costa, T. de J., Brexó, R. P., Thomazini, M., Martelli-Tosi, M., & Favaro-Trindade, C. S. (2025). Biosorption in brewer's spent yeast followed by freeze-drying: a promising strategy to protect vitamin C. LWT - Food Science and Technology, 218, 1-9. doi:10.1016/j.lwt.2025.117494
NLM
José JC, Soares BC, Costa T de J, Brexó RP, Thomazini M, Martelli-Tosi M, Favaro-Trindade CS. Biosorption in brewer's spent yeast followed by freeze-drying: a promising strategy to protect vitamin C [Internet]. LWT - Food Science and Technology. 2025 ; 218 1-9.[citado 2026 abr. 18 ] Available from: https://doi.org/10.1016/j.lwt.2025.117494
Vancouver
José JC, Soares BC, Costa T de J, Brexó RP, Thomazini M, Martelli-Tosi M, Favaro-Trindade CS. Biosorption in brewer's spent yeast followed by freeze-drying: a promising strategy to protect vitamin C [Internet]. LWT - Food Science and Technology. 2025 ; 218 1-9.[citado 2026 abr. 18 ] Available from: https://doi.org/10.1016/j.lwt.2025.117494
Artigo de periodico
Decreased levels of Prx1 are associated with proteasome impairment and mitochondrial dysfunction in the yeast Saccharomyces cerevisiae (2025)
Penatti, Natália Mori Avellaneda ; Gomes, Fernando ; Soares Netto, Luis Eduardo; Maciel, Kamila de Jesus ; Viala, Vincent Louis ; Viana, Ana Mara ; Demasi, Marilene ; Barros, Mário Henrique de
Source: Archives of Biochemistry and Biophysics. Unidades: ICB, IB
Subjects: MICROBIOLOGIA, SACCHAROMYCES, MITOCÔNDRIAS, PERÓXIDO DE HIDROGÊNIO, ENVELHECIMENTO, LEVEDURAS, ATIVAÇÃO ENZIMÁTICA, PEROXIDASE
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ABNT
PENATTI, Natália Mori Avellaneda et al. Decreased levels of Prx1 are associated with proteasome impairment and mitochondrial dysfunction in the yeast Saccharomyces cerevisiae. Archives of Biochemistry and Biophysics, v. 768. art. 110406, p. 9 , 2025Tradução . . Disponível em: https://doi.org/10.1016/j.abb.2025.110406. Acesso em: 18 abr. 2026.
APA
Penatti, N. M. A., Gomes, F., Soares Netto, L. E., Maciel, K. de J., Viala, V. L., Viana, A. M., et al. (2025). Decreased levels of Prx1 are associated with proteasome impairment and mitochondrial dysfunction in the yeast Saccharomyces cerevisiae. Archives of Biochemistry and Biophysics, 768. art. 110406, 9 . doi:10.1016/j.abb.2025.110406
NLM
Penatti NMA, Gomes F, Soares Netto LE, Maciel K de J, Viala VL, Viana AM, Demasi M, Barros MH de. Decreased levels of Prx1 are associated with proteasome impairment and mitochondrial dysfunction in the yeast Saccharomyces cerevisiae [Internet]. Archives of Biochemistry and Biophysics. 2025 ; 768. art. 110406 9 .[citado 2026 abr. 18 ] Available from: https://doi.org/10.1016/j.abb.2025.110406
Vancouver
Penatti NMA, Gomes F, Soares Netto LE, Maciel K de J, Viala VL, Viana AM, Demasi M, Barros MH de. Decreased levels of Prx1 are associated with proteasome impairment and mitochondrial dysfunction in the yeast Saccharomyces cerevisiae [Internet]. Archives of Biochemistry and Biophysics. 2025 ; 768. art. 110406 9 .[citado 2026 abr. 18 ] Available from: https://doi.org/10.1016/j.abb.2025.110406
Artigo de periodico
Saccharomyces cerevisiae Dmo2p is required for the stability and maturation of newly translated Cox2p (2025)
Soares, Maria Antônia Kfouri Martins; Franco, Leticia Veloso Ribeiro ; Chagas, Jhulia Almeida Clarck; Gomes, Fernando; Barros, Mário Henrique de
Source: The FEBS Journal. Unidades: IB, ICB
Subjects: MITOCÔNDRIAS, SACCHAROMYCES, MICROBIOLOGIA
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ABNT
SOARES, Maria Antônia Kfouri Martins et al. Saccharomyces cerevisiae Dmo2p is required for the stability and maturation of newly translated Cox2p. The FEBS Journal, v. 292, n. 9, p. 2410-2428, 2025Tradução . . Disponível em: https://doi.org/10.1111/febs.70009. Acesso em: 18 abr. 2026.
APA
Soares, M. A. K. M., Franco, L. V. R., Chagas, J. A. C., Gomes, F., & Barros, M. H. de. (2025). Saccharomyces cerevisiae Dmo2p is required for the stability and maturation of newly translated Cox2p. The FEBS Journal, 292( 9), 2410-2428. doi:10.1111/febs.70009
NLM
Soares MAKM, Franco LVR, Chagas JAC, Gomes F, Barros MH de. Saccharomyces cerevisiae Dmo2p is required for the stability and maturation of newly translated Cox2p [Internet]. The FEBS Journal. 2025 ; 292( 9): 2410-2428.[citado 2026 abr. 18 ] Available from: https://doi.org/10.1111/febs.70009
Vancouver
Soares MAKM, Franco LVR, Chagas JAC, Gomes F, Barros MH de. Saccharomyces cerevisiae Dmo2p is required for the stability and maturation of newly translated Cox2p [Internet]. The FEBS Journal. 2025 ; 292( 9): 2410-2428.[citado 2026 abr. 18 ] Available from: https://doi.org/10.1111/febs.70009
Artigo de periodico
Exploring grape juice volatile compounds after inactive yeast extract foliar treatment using SPME and GC–MS (2025)
Moro, Laís ; Santos, David Fernando dos ; Furlan, Mara Fernandes Moura ; Tavares, Armando Reis ; Hernandes, José Luiz ; Purgatto, Eduardo ; Tecchio, Marco Antonio
Source: Discover Food. Unidade: FCF
Subjects: COMPOSTOS VOLÁTEIS, SUCOS DE FRUTAS, SACCHAROMYCES
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ABNT
MORO, Laís et al. Exploring grape juice volatile compounds after inactive yeast extract foliar treatment using SPME and GC–MS. Discover Food, v. 5, n. 15, p. 1-13, 2025Tradução . . Disponível em: https://dx.doi.org/10.1007/s44187-025-00284-y. Acesso em: 18 abr. 2026.
APA
Moro, L., Santos, D. F. dos, Furlan, M. F. M., Tavares, A. R., Hernandes, J. L., Purgatto, E., & Tecchio, M. A. (2025). Exploring grape juice volatile compounds after inactive yeast extract foliar treatment using SPME and GC–MS. Discover Food, 5( 15), 1-13. doi:10. 1007/s44187-025-00284-y
NLM
Moro L, Santos DF dos, Furlan MFM, Tavares AR, Hernandes JL, Purgatto E, Tecchio MA. Exploring grape juice volatile compounds after inactive yeast extract foliar treatment using SPME and GC–MS [Internet]. Discover Food. 2025 ; 5( 15): 1-13.[citado 2026 abr. 18 ] Available from: https://dx.doi.org/10.1007/s44187-025-00284-y
Vancouver
Moro L, Santos DF dos, Furlan MFM, Tavares AR, Hernandes JL, Purgatto E, Tecchio MA. Exploring grape juice volatile compounds after inactive yeast extract foliar treatment using SPME and GC–MS [Internet]. Discover Food. 2025 ; 5( 15): 1-13.[citado 2026 abr. 18 ] Available from: https://dx.doi.org/10.1007/s44187-025-00284-y
Artigo de periodico
Yeast membrane hydration is maintained under ethanol exposure (2025)
Genovese, Darío Martín; Scarzello, Facundo L.; Domini, Georgina; Crosio, Matías; Miranda, Paulo Barbeitas ; Wilke, Natalia
Source: Journal of Membrane Biology. Unidade: IFSC
Subjects: ETANOL, SACCHAROMYCES, MEMBRANAS (BIOLOGIA), BIOFÍSICA
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ABNT
GENOVESE, Darío Martín et al. Yeast membrane hydration is maintained under ethanol exposure. Journal of Membrane Biology, v. 258, n. 6, p. 447-460, 2025Tradução . . Disponível em: https://doi.org/10.1007/s00232-025-00359-y. Acesso em: 18 abr. 2026.
APA
Genovese, D. M., Scarzello, F. L., Domini, G., Crosio, M., Miranda, P. B., & Wilke, N. (2025). Yeast membrane hydration is maintained under ethanol exposure. Journal of Membrane Biology, 258( 6), 447-460. doi:10.1007/s00232-025-00359-y
NLM
Genovese DM, Scarzello FL, Domini G, Crosio M, Miranda PB, Wilke N. Yeast membrane hydration is maintained under ethanol exposure [Internet]. Journal of Membrane Biology. 2025 ; 258( 6): 447-460.[citado 2026 abr. 18 ] Available from: https://doi.org/10.1007/s00232-025-00359-y
Vancouver
Genovese DM, Scarzello FL, Domini G, Crosio M, Miranda PB, Wilke N. Yeast membrane hydration is maintained under ethanol exposure [Internet]. Journal of Membrane Biology. 2025 ; 258( 6): 447-460.[citado 2026 abr. 18 ] Available from: https://doi.org/10.1007/s00232-025-00359-y
Artigo de periodico
Microbial ecology applied to fuel ethanol production from sugarcane (2025)
Basso, Thiago Olitta ; Venturini, Andressa Monteiro ; Ceccato-Antonini, Sandra Regina ; Gombert, Andreas Karoly
Source: FEMS Microbiology Ecology. Unidade: EP
Subjects: FERMENTAÇÃO ALCOÓLICA, CANA-DE-AÇÚCAR, SACCHAROMYCES
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ABNT
BASSO, Thiago Olitta et al. Microbial ecology applied to fuel ethanol production from sugarcane. FEMS Microbiology Ecology, v. No 2025, n. 11, p. 1-12, 2025Tradução . . Disponível em: https://doi.org/10.1093/femsec/fiaf100. Acesso em: 18 abr. 2026.
APA
Basso, T. O., Venturini, A. M., Ceccato-Antonini, S. R., & Gombert, A. K. (2025). Microbial ecology applied to fuel ethanol production from sugarcane. FEMS Microbiology Ecology, No 2025( 11), 1-12. doi:10.1093/femsec/fiaf100
NLM
Basso TO, Venturini AM, Ceccato-Antonini SR, Gombert AK. Microbial ecology applied to fuel ethanol production from sugarcane [Internet]. FEMS Microbiology Ecology. 2025 ; No 2025( 11): 1-12.[citado 2026 abr. 18 ] Available from: https://doi.org/10.1093/femsec/fiaf100
Vancouver
Basso TO, Venturini AM, Ceccato-Antonini SR, Gombert AK. Microbial ecology applied to fuel ethanol production from sugarcane [Internet]. FEMS Microbiology Ecology. 2025 ; No 2025( 11): 1-12.[citado 2026 abr. 18 ] Available from: https://doi.org/10.1093/femsec/fiaf100
Artigo de periodico
Spontaneous cell detachment from temperature gradients: getting the method ready for antimicrobial drug testing at cell culture level (2025)
Urbán, Csongor Tibor; Sichani, Soroush Bakhshi ; Modaffore, Gabriela Ueda; Glorieux, Christ; Gruber, Jonas ; Yongabi, Derick ; Lettinga, Minne Paul; Wagner, Patrick
Source: Sensors. Unidade: IQ
Subjects: SACCHAROMYCES, ANTIBIÓTICOS, ANTISSÉPTICOS
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ABNT
URBÁN, Csongor Tibor et al. Spontaneous cell detachment from temperature gradients: getting the method ready for antimicrobial drug testing at cell culture level. Sensors, v. 25, n. 9, p. 1-22 art. 2902, 2025Tradução . . Disponível em: https://dx.doi.org/10.3390/s25092902. Acesso em: 18 abr. 2026.
APA
Urbán, C. T., Sichani, S. B., Modaffore, G. U., Glorieux, C., Gruber, J., Yongabi, D., et al. (2025). Spontaneous cell detachment from temperature gradients: getting the method ready for antimicrobial drug testing at cell culture level. Sensors, 25( 9), 1-22 art. 2902. doi:10.3390/s25092902
NLM
Urbán CT, Sichani SB, Modaffore GU, Glorieux C, Gruber J, Yongabi D, Lettinga MP, Wagner P. Spontaneous cell detachment from temperature gradients: getting the method ready for antimicrobial drug testing at cell culture level [Internet]. Sensors. 2025 ; 25( 9): 1-22 art. 2902.[citado 2026 abr. 18 ] Available from: https://dx.doi.org/10.3390/s25092902
Vancouver
Urbán CT, Sichani SB, Modaffore GU, Glorieux C, Gruber J, Yongabi D, Lettinga MP, Wagner P. Spontaneous cell detachment from temperature gradients: getting the method ready for antimicrobial drug testing at cell culture level [Internet]. Sensors. 2025 ; 25( 9): 1-22 art. 2902.[citado 2026 abr. 18 ] Available from: https://dx.doi.org/10.3390/s25092902
Artigo de periodico
Saccharomyces cerevisiae lysate as an antimycotoxin feed additive for broilers previously contaminated by deoxynivalenol and fumonisin: impact on animal health and performance (2025)
Prigol, C ; Galli, G. M ; Strapazzon, João Vitor ; Marchiori, M. S ; Oliveira, P. V ; Mendes, R. E ; Matté, F ; Gazoni, F. L ; Gloria, Eduardo Micotti da ; Stefani, L. M ; Silva, A. S. da ; Boiago, Marcel Manente
Source: Brazilian Journal of Poultry Science. Unidade: ESALQ
Subjects: ADITIVOS ALIMENTARES PARA ANIMAL, CONTAMINAÇÃO DE ALIMENTOS, DIETA ANIMAL, ESTRESSE OXIDATIVO, FRANGOS DE CORTE, LEVEDURAS, MICOTOXINAS, SACCHAROMYCES, SAÚDE ANIMAL
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ABNT
PRIGOL, C et al. Saccharomyces cerevisiae lysate as an antimycotoxin feed additive for broilers previously contaminated by deoxynivalenol and fumonisin: impact on animal health and performance. Brazilian Journal of Poultry Science, v. 27, n. 2, p. 1-7, 2025Tradução . . Disponível em: https://doi.org/10.1590/1806-9061-2024-1990. Acesso em: 18 abr. 2026.
APA
Prigol, C., Galli, G. M., Strapazzon, J. V., Marchiori, M. S., Oliveira, P. V., Mendes, R. E., et al. (2025). Saccharomyces cerevisiae lysate as an antimycotoxin feed additive for broilers previously contaminated by deoxynivalenol and fumonisin: impact on animal health and performance. Brazilian Journal of Poultry Science, 27( 2), 1-7. doi:10.1590/1806-9061-2024-1990
NLM
Prigol C, Galli GM, Strapazzon JV, Marchiori MS, Oliveira PV, Mendes RE, Matté F, Gazoni FL, Gloria EM da, Stefani LM, Silva AS da, Boiago MM. Saccharomyces cerevisiae lysate as an antimycotoxin feed additive for broilers previously contaminated by deoxynivalenol and fumonisin: impact on animal health and performance [Internet]. Brazilian Journal of Poultry Science. 2025 ; 27( 2): 1-7.[citado 2026 abr. 18 ] Available from: https://doi.org/10.1590/1806-9061-2024-1990
Vancouver
Prigol C, Galli GM, Strapazzon JV, Marchiori MS, Oliveira PV, Mendes RE, Matté F, Gazoni FL, Gloria EM da, Stefani LM, Silva AS da, Boiago MM. Saccharomyces cerevisiae lysate as an antimycotoxin feed additive for broilers previously contaminated by deoxynivalenol and fumonisin: impact on animal health and performance [Internet]. Brazilian Journal of Poultry Science. 2025 ; 27( 2): 1-7.[citado 2026 abr. 18 ] Available from: https://doi.org/10.1590/1806-9061-2024-1990
Parte de monografia/livro
Biosorption of biomolecules from vegetable extracts using residual yeast cells (2025)
Rubio, Fernanda Thaís Vieira ; Haminiuk, Charles Windson Isidoro ; Maciel, Giselle Maria ; José, Julia Cristina ; Favaro-Trindade, Carmen Silvia
Source: Bioactives encapsulation : food applications. Unidades: FZEA, EP
Subjects: SACCHAROMYCES, LEVEDURAS, CINÉTICA QUÍMICA, ENGENHARIA DE ALIMENTOS
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ABNT
RUBIO, Fernanda Thaís Vieira et al. Biosorption of biomolecules from vegetable extracts using residual yeast cells. Bioactives encapsulation : food applications. Tradução . New York: Humana Press - Springer, 2025. . Disponível em: https://doi.org/10.1007/978-1-0716-4538-3_12. Acesso em: 18 abr. 2026.
APA
Rubio, F. T. V., Haminiuk, C. W. I., Maciel, G. M., José, J. C., & Favaro-Trindade, C. S. (2025). Biosorption of biomolecules from vegetable extracts using residual yeast cells. In Bioactives encapsulation : food applications. New York: Humana Press - Springer. doi:10.1007/978-1-0716-4538-3_12
NLM
Rubio FTV, Haminiuk CWI, Maciel GM, José JC, Favaro-Trindade CS. Biosorption of biomolecules from vegetable extracts using residual yeast cells [Internet]. In: Bioactives encapsulation : food applications. New York: Humana Press - Springer; 2025. [citado 2026 abr. 18 ] Available from: https://doi.org/10.1007/978-1-0716-4538-3_12
Vancouver
Rubio FTV, Haminiuk CWI, Maciel GM, José JC, Favaro-Trindade CS. Biosorption of biomolecules from vegetable extracts using residual yeast cells [Internet]. In: Bioactives encapsulation : food applications. New York: Humana Press - Springer; 2025. [citado 2026 abr. 18 ] Available from: https://doi.org/10.1007/978-1-0716-4538-3_12
Artigo de periodico
Selected cachaça yeast strains share a genomic profile related to traits relevant to industrial fermentation processes (2024)
Campos, Anna Clara Silva ; Araújo, Thalita Macedo ; Moraes, Lauro Ângelo Gonçalves de ; Santos, Renato Augusto Corrêa dos ; Goldman, Gustavo Henrique ; Riaño-Pachón, Diego Mauricio ; Oliveira, Juliana Velasco de Castro; Squina, Fabio Marcio ; Castro, Ieso de Miranda ; Trópia, Maria José Magalhães; Cunha, Aureliano Claret da ; Rosse, Izinara Cruz ; Brandão, Rogelio Lopes
Source: Applied and Environmental Microbiology. Unidades: FCFRP, CENA
Subjects: BIOTECNOLOGIA, INDÚSTRIA SUCRO-ALCOOLEIRA, FERMENTAÇÃO ALCOÓLICA, CACHAÇA, LEVEDURAS, CERVEJA, SACCHAROMYCES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CAMPOS, Anna Clara Silva et al. Selected cachaça yeast strains share a genomic profile related to traits relevant to industrial fermentation processes. Applied and Environmental Microbiology, v. 90, n. 1, p. 1-17, 2024Tradução . . Disponível em: https://doi.org/10.1128/aem.01759-23. Acesso em: 18 abr. 2026.
APA
Campos, A. C. S., Araújo, T. M., Moraes, L. Â. G. de, Santos, R. A. C. dos, Goldman, G. H., Riaño-Pachón, D. M., et al. (2024). Selected cachaça yeast strains share a genomic profile related to traits relevant to industrial fermentation processes. Applied and Environmental Microbiology, 90( 1), 1-17. doi:10.1128/aem.01759-23
NLM
Campos ACS, Araújo TM, Moraes LÂG de, Santos RAC dos, Goldman GH, Riaño-Pachón DM, Oliveira JV de C, Squina FM, Castro I de M, Trópia MJM, Cunha AC da, Rosse IC, Brandão RL. Selected cachaça yeast strains share a genomic profile related to traits relevant to industrial fermentation processes [Internet]. Applied and Environmental Microbiology. 2024 ; 90( 1): 1-17.[citado 2026 abr. 18 ] Available from: https://doi.org/10.1128/aem.01759-23
Vancouver
Campos ACS, Araújo TM, Moraes LÂG de, Santos RAC dos, Goldman GH, Riaño-Pachón DM, Oliveira JV de C, Squina FM, Castro I de M, Trópia MJM, Cunha AC da, Rosse IC, Brandão RL. Selected cachaça yeast strains share a genomic profile related to traits relevant to industrial fermentation processes [Internet]. Applied and Environmental Microbiology. 2024 ; 90( 1): 1-17.[citado 2026 abr. 18 ] Available from: https://doi.org/10.1128/aem.01759-23
Trabalho de evento-resumo
Co-encapsulation of vitamins D3 and K2 in brewer's spent yeasts biomass by vacuum biosorption (2024)
Costa, Tatielly de Jesus ; Thomazini, Marcelo ; Favaro-Trindade, Carmen Silvia
Source: Libro de Resúmenes CIIAL. Conference titles: Congreso Iberoamericano de Ingeniería de los Alimentos. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, VITAMINA D, VITAMINA K, LEVEDURAS, SACCHAROMYCES, INDÚSTRIA DE BEBIDAS, CERVEJA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COSTA, Tatielly de Jesus e THOMAZINI, Marcelo e FAVARO-TRINDADE, Carmen Silvia. Co-encapsulation of vitamins D3 and K2 in brewer's spent yeasts biomass by vacuum biosorption. 2024, Anais.. Montevideo: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, 2024. . Acesso em: 18 abr. 2026.
APA
Costa, T. de J., Thomazini, M., & Favaro-Trindade, C. S. (2024). Co-encapsulation of vitamins D3 and K2 in brewer's spent yeasts biomass by vacuum biosorption. In Libro de Resúmenes CIIAL. Montevideo: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo.
NLM
Costa T de J, Thomazini M, Favaro-Trindade CS. Co-encapsulation of vitamins D3 and K2 in brewer's spent yeasts biomass by vacuum biosorption. Libro de Resúmenes CIIAL. 2024 ;[citado 2026 abr. 18 ]
Vancouver
Costa T de J, Thomazini M, Favaro-Trindade CS. Co-encapsulation of vitamins D3 and K2 in brewer's spent yeasts biomass by vacuum biosorption. Libro de Resúmenes CIIAL. 2024 ;[citado 2026 abr. 18 ]
Trabalho de evento-resumo
Improving the enrichment of biomass of brewer's spend yeast with vitamin D3 by plasmolysis pretreatment (2024)
Costa, Tatielly de Jesus ; Thomazini, Marcelo ; José, Julia Cristina ; Martelli-Tosi, Milena ; Favaro-Trindade, Carmen Silvia
Source: Abstracts CBCTA. Conference titles: Congresso Brasileiro de Ciência e Tecnologia de Alimentos. Unidade: FZEA
Subjects: BIOMASSA, SACCHAROMYCES, LEVEDURAS, VITAMINA D
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COSTA, Tatielly de Jesus et al. Improving the enrichment of biomass of brewer's spend yeast with vitamin D3 by plasmolysis pretreatment. 2024, Anais.. Campinas: Sociedade Brasileira de Ciência e Tecnologia de Alimentos - sbCTA, 2024. . Acesso em: 18 abr. 2026.
APA
Costa, T. de J., Thomazini, M., José, J. C., Martelli-Tosi, M., & Favaro-Trindade, C. S. (2024). Improving the enrichment of biomass of brewer's spend yeast with vitamin D3 by plasmolysis pretreatment. In Abstracts CBCTA. Campinas: Sociedade Brasileira de Ciência e Tecnologia de Alimentos - sbCTA.
NLM
Costa T de J, Thomazini M, José JC, Martelli-Tosi M, Favaro-Trindade CS. Improving the enrichment of biomass of brewer's spend yeast with vitamin D3 by plasmolysis pretreatment. Abstracts CBCTA. 2024 ;[citado 2026 abr. 18 ]
Vancouver
Costa T de J, Thomazini M, José JC, Martelli-Tosi M, Favaro-Trindade CS. Improving the enrichment of biomass of brewer's spend yeast with vitamin D3 by plasmolysis pretreatment. Abstracts CBCTA. 2024 ;[citado 2026 abr. 18 ]
Trabalho de evento-resumo
Produção de micropartículas de extrato de semente de uva encapsulado em levedura Saccharomyces pastorianus por spray dryer (2024)
Lima, Isadora de Castro; Rocha, Ramon da Silva
Source: Resumos. Conference titles: Simpósio Internacional de Iniciação Científica e Tecnológica da USP/SIICUSP. Unidades: FCF, FZEA
Subjects: ENGENHARIA DE ALIMENTOS, SACCHAROMYCES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LIMA, Isadora de Castro e ROCHA, Ramon da Silva. Produção de micropartículas de extrato de semente de uva encapsulado em levedura Saccharomyces pastorianus por spray dryer. 2024, Anais.. São Paulo: Pró-Reitoria de Pesquisa da USP, 2024. Disponível em: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210. Acesso em: 18 abr. 2026.
APA
Lima, I. de C., & Rocha, R. da S. (2024). Produção de micropartículas de extrato de semente de uva encapsulado em levedura Saccharomyces pastorianus por spray dryer. In Resumos. São Paulo: Pró-Reitoria de Pesquisa da USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
NLM
Lima I de C, Rocha R da S. Produção de micropartículas de extrato de semente de uva encapsulado em levedura Saccharomyces pastorianus por spray dryer [Internet]. Resumos. 2024 ;[citado 2026 abr. 18 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Vancouver
Lima I de C, Rocha R da S. Produção de micropartículas de extrato de semente de uva encapsulado em levedura Saccharomyces pastorianus por spray dryer [Internet]. Resumos. 2024 ;[citado 2026 abr. 18 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Artigo de periodico
Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead (2024)
Souza, Handray Fernandes de ; Bogáz, Lorena Teixeira; Monteiro, Giovana Felício; Freire, Eduardo Novais Souza; Pereira, Karina Nascimento; Carvalho, Marina Vieira de; Rocha, Ramon da Silva ; Cruz, Adriano Gomes da ; Brandi, Igor Viana ; Kamimura, Eliana Setsuko
Source: Food Science and Biotechnology. Unidade: FZEA
Subjects: HIDROMEL, PROBIÓTICOS, SACCHAROMYCES, BEBIDAS ALCOÓLICAS, FERMENTAÇÃO ALCOÓLICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUZA, Handray Fernandes de et al. Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead. Food Science and Biotechnology, v. 33, p. 3299–3311, 2024Tradução . . Disponível em: https://doi.org/10.1007/s10068-024-01568-2. Acesso em: 18 abr. 2026.
APA
Souza, H. F. de, Bogáz, L. T., Monteiro, G. F., Freire, E. N. S., Pereira, K. N., Carvalho, M. V. de, et al. (2024). Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead. Food Science and Biotechnology, 33, 3299–3311. doi:10.1007/s10068-024-01568-2
NLM
Souza HF de, Bogáz LT, Monteiro GF, Freire ENS, Pereira KN, Carvalho MV de, Rocha R da S, Cruz AG da, Brandi IV, Kamimura ES. Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead [Internet]. Food Science and Biotechnology. 2024 ; 33 3299–3311.[citado 2026 abr. 18 ] Available from: https://doi.org/10.1007/s10068-024-01568-2
Vancouver
Souza HF de, Bogáz LT, Monteiro GF, Freire ENS, Pereira KN, Carvalho MV de, Rocha R da S, Cruz AG da, Brandi IV, Kamimura ES. Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead [Internet]. Food Science and Biotechnology. 2024 ; 33 3299–3311.[citado 2026 abr. 18 ] Available from: https://doi.org/10.1007/s10068-024-01568-2
Artigo de periodico
Silica wort supplementation as an aternative for yeast stress relief on corn ethanol production with cell recycling (2024)
Oliveira, Matheus Ribeiro Barbosa ; Douradinho, Rafael Soares ; Sica, Pietro ; Mota, Layna Amorim ; Pinto, Alana Uchôa ; Faria, Tamires Marques ; Baptista, Antonio Sampaio
Source: Stresses. Unidades: ESALQ, CENA, Interunidades em Sistemas Integrados em Alimentos
Subjects: AERAÇÃO, BIOCOMBUSTÍVEIS, ETANOL, FERMENTAÇÃO ALCOÓLICA, LEVEDURAS, MILHO, MOSTO, SACCHAROMYCES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Matheus Ribeiro Barbosa et al. Silica wort supplementation as an aternative for yeast stress relief on corn ethanol production with cell recycling. Stresses, v. 4, p. 421–435, 2024Tradução . . Disponível em: https://doi.org/10.3390/stresses4030028. Acesso em: 18 abr. 2026.
APA
Oliveira, M. R. B., Douradinho, R. S., Sica, P., Mota, L. A., Pinto, A. U., Faria, T. M., & Baptista, A. S. (2024). Silica wort supplementation as an aternative for yeast stress relief on corn ethanol production with cell recycling. Stresses, 4, 421–435. doi:10.3390/stresses4030028
NLM
Oliveira MRB, Douradinho RS, Sica P, Mota LA, Pinto AU, Faria TM, Baptista AS. Silica wort supplementation as an aternative for yeast stress relief on corn ethanol production with cell recycling [Internet]. Stresses. 2024 ; 4 421–435.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/stresses4030028
Vancouver
Oliveira MRB, Douradinho RS, Sica P, Mota LA, Pinto AU, Faria TM, Baptista AS. Silica wort supplementation as an aternative for yeast stress relief on corn ethanol production with cell recycling [Internet]. Stresses. 2024 ; 4 421–435.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/stresses4030028
Artigo de periodico
Yeast enhancement by mass mating and selective pressure for the integrated production process of first and second-generation ethanol (2024)
Muynarsk, Elisangela de Souza Miranda ; Christofoleti-Furlan, Renata Maria ; Colonia, Brigitte Sthepani Orozco ; Belini Júnior, Edis ; Silva, Danilo Grünig Humberto da ; Basso, Luiz Carlos
Source: Revista Brasileira de Ciências Ambientais. Unidade: ESALQ
Subjects: BIOCOMBUSTÍVEIS, ETANOL, FERMENTAÇÃO ALCOÓLICA, HIBRIDIZAÇÃO, LEVEDURAS, SACCHAROMYCES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MUYNARSK, Elisangela de Souza Miranda et al. Yeast enhancement by mass mating and selective pressure for the integrated production process of first and second-generation ethanol. Revista Brasileira de Ciências Ambientais, v. 59, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.5327/Z2176-94782141. Acesso em: 18 abr. 2026.
APA
Muynarsk, E. de S. M., Christofoleti-Furlan, R. M., Colonia, B. S. O., Belini Júnior, E., Silva, D. G. H. da, & Basso, L. C. (2024). Yeast enhancement by mass mating and selective pressure for the integrated production process of first and second-generation ethanol. Revista Brasileira de Ciências Ambientais, 59, 1-10. doi:10.5327/Z2176-94782141
NLM
Muynarsk E de SM, Christofoleti-Furlan RM, Colonia BSO, Belini Júnior E, Silva DGH da, Basso LC. Yeast enhancement by mass mating and selective pressure for the integrated production process of first and second-generation ethanol [Internet]. Revista Brasileira de Ciências Ambientais. 2024 ; 59 1-10.[citado 2026 abr. 18 ] Available from: https://doi.org/10.5327/Z2176-94782141
Vancouver
Muynarsk E de SM, Christofoleti-Furlan RM, Colonia BSO, Belini Júnior E, Silva DGH da, Basso LC. Yeast enhancement by mass mating and selective pressure for the integrated production process of first and second-generation ethanol [Internet]. Revista Brasileira de Ciências Ambientais. 2024 ; 59 1-10.[citado 2026 abr. 18 ] Available from: https://doi.org/10.5327/Z2176-94782141

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