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Artigo de periodico
Large‐eddy simulation of oil‐water annular flow in eccentric vertical pipes (2021)
Silva, Andhros Guimarães; Moraes, Deovaldo de; Al Arni, Saleh ; Converti, Attilio ; Oliveira, Ricardo Pinheiro de Souza ; Vianna Junior, Ardson dos Santos ; Solisio, Carlo
Source: Chemical Engineering & Technology. Unidades: EP, FCF
Subjects: DINÂMICA DOS FLUÍDOS COMPUTACIONAL, ESCOAMENTO MULTIFÁSICO
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ABNT
SILVA, Andhros Guimarães; MORAES, Deovaldo de; AL ARNI, Saleh; et al. Large‐eddy simulation of oil‐water annular flow in eccentric vertical pipes. Chemical Engineering & Technology, Weinheim, Wiley, v. 44, n. 1, p. 104-113, 2021. Disponível em: < https://doi.org/10.1002/ceat.202000361 > DOI: 10.1002/ceat.202000361.
APA
Silva, A. G., Moraes, D. de, Al Arni, S., Converti, A., Oliveira, R. P. de S., Vianna Junior, A. dos S., & Solisio, C. (2021). Large‐eddy simulation of oil‐water annular flow in eccentric vertical pipes. Chemical Engineering & Technology, 44( 1), 104-113. doi:10.1002/ceat.202000361
NLM
Silva AG, Moraes D de, Al Arni S, Converti A, Oliveira RP de S, Vianna Junior A dos S, Solisio C. Large‐eddy simulation of oil‐water annular flow in eccentric vertical pipes [Internet]. Chemical Engineering & Technology. 2021 ; 44( 1): 104-113.Available from: https://doi.org/10.1002/ceat.202000361
Vancouver
Silva AG, Moraes D de, Al Arni S, Converti A, Oliveira RP de S, Vianna Junior A dos S, Solisio C. Large‐eddy simulation of oil‐water annular flow in eccentric vertical pipes [Internet]. Chemical Engineering & Technology. 2021 ; 44( 1): 104-113.Available from: https://doi.org/10.1002/ceat.202000361
Artigo de periodico
Methods of reactive red 141 dye decolorization, treatment, and removal from industrial wastewaters: a critical review (2020)
Arni, Saleh Al ; Ghareba, Saad ; Solisio, Carlo; Palma, Mauri Sérgio Alves ; Converti, Attilio
Source: Environmental Engineering Science. Unidade: FCF
Subjects: CORANTES, ÁGUAS RESIDUÁRIAS, DEGRADAÇÃO AMBIENTAL, EFLUENTES
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ARNI, Saleh Al; GHAREBA, Saad; SOLISIO, Carlo; PALMA, Mauri Sérgio Alves; CONVERTI, Attilio. Methods of reactive red 141 dye decolorization, treatment, and removal from industrial wastewaters: a critical review. Environmental Engineering Science, New Rochelle, 2020. Disponível em: < http://dx.doi.org/10.1089/ees.2020.0338 > DOI: 10.1089/ees.2020.0338.
APA
Arni, S. A., Ghareba, S., Solisio, C., Palma, M. S. A., & Converti, A. (2020). Methods of reactive red 141 dye decolorization, treatment, and removal from industrial wastewaters: a critical review. Environmental Engineering Science. doi:10.1089/ees.2020.0338
NLM
Arni SA, Ghareba S, Solisio C, Palma MSA, Converti A. Methods of reactive red 141 dye decolorization, treatment, and removal from industrial wastewaters: a critical review [Internet]. Environmental Engineering Science. 2020 ;Available from: http://dx.doi.org/10.1089/ees.2020.0338
Vancouver
Arni SA, Ghareba S, Solisio C, Palma MSA, Converti A. Methods of reactive red 141 dye decolorization, treatment, and removal from industrial wastewaters: a critical review [Internet]. Environmental Engineering Science. 2020 ;Available from: http://dx.doi.org/10.1089/ees.2020.0338
Artigo de periodico
Kinetic and thermodynamic parameters of nisin thermoinactivation (2020)
Almeida, Gabriel Moretti de; Mendonça, Carlos Miguel Nóbrega ; Converti, Attilio ; Oliveira, Ricardo Pinheiro de Souza
Source: Journal of Food Engineering. Unidade: FCF
Subjects: TERMODINÂMICA, CINÉTICA
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ALMEIDA, Gabriel Moretti de; MENDONÇA, Carlos Miguel Nóbrega; CONVERTI, Attilio; OLIVEIRA, Ricardo Pinheiro de Souza. Kinetic and thermodynamic parameters of nisin thermoinactivation. Journal of Food Engineering, London, v. 280, p. 1-5 art. 109986, 2020. Disponível em: < http://dx.doi.org/10.1016/j.jfoodeng.2020.109986 > DOI: 10.1016/j.jfoodeng.2020.109986.
APA
Almeida, G. M. de, Mendonça, C. M. N., Converti, A., & Oliveira, R. P. de S. (2020). Kinetic and thermodynamic parameters of nisin thermoinactivation. Journal of Food Engineering, 280, 1-5 art. 109986. doi:10.1016/j.jfoodeng.2020.109986
NLM
Almeida GM de, Mendonça CMN, Converti A, Oliveira RP de S. Kinetic and thermodynamic parameters of nisin thermoinactivation [Internet]. Journal of Food Engineering. 2020 ; 280 1-5 art. 109986.Available from: http://dx.doi.org/10.1016/j.jfoodeng.2020.109986
Vancouver
Almeida GM de, Mendonça CMN, Converti A, Oliveira RP de S. Kinetic and thermodynamic parameters of nisin thermoinactivation [Internet]. Journal of Food Engineering. 2020 ; 280 1-5 art. 109986.Available from: http://dx.doi.org/10.1016/j.jfoodeng.2020.109986
Artigo de periodico
Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids (2020)
Mathias, Daniela Kanno; Costa, Jacqueline Piazentin; Calvo, Carolina Rodrigues; Silva, Roberta Claro da; Converti, Attilio; Segura, Nadia; Jachmanián, Iván; Gioielli, Luiz Antonio; Ract, Juliana Neves Rodrigues
Source: Food Technology and Biotechnology. Unidade: FCF
Subjects: ÁCIDOS, LIPÍDEOS
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MATHIAS, Daniela Kanno; COSTA, Jacqueline Piazentin; CALVO, Carolina Rodrigues; et al. Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids. Food Technology and Biotechnology, Zagreb, v. 58, n. 4, p. 411-422, 2020. Disponível em: < http://dx.doi.org/10.17113/ftb.58.04.20.6546 > DOI: 10.17113/ftb.58.04.20.6546.
APA
Mathias, D. K., Costa, J. P., Calvo, C. R., Silva, R. C. da, Converti, A., Segura, N., et al. (2020). Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids. Food Technology and Biotechnology, 58( 4), 411-422. doi:10.17113/ftb.58.04.20.6546
NLM
Mathias DK, Costa JP, Calvo CR, Silva RC da, Converti A, Segura N, Jachmanián I, Gioielli LA, Ract JNR. Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids [Internet]. Food Technology and Biotechnology. 2020 ; 58( 4): 411-422.Available from: http://dx.doi.org/10.17113/ftb.58.04.20.6546
Vancouver
Mathias DK, Costa JP, Calvo CR, Silva RC da, Converti A, Segura N, Jachmanián I, Gioielli LA, Ract JNR. Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids [Internet]. Food Technology and Biotechnology. 2020 ; 58( 4): 411-422.Available from: http://dx.doi.org/10.17113/ftb.58.04.20.6546
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
Source: Brazilian Journal of Microbiology. Unidade: FCF
Subjects: PRESUNTO, LISTERIA, CONSERVANTES, MICROBIOLOGIA DE ALIMENTOS
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ABNT
AZEVEDO, Pamela Oliveira de Souza de; MENDONÇA, Carlos Miguel Nóbrega; SEIBERT, Liane; 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, New York, v. 51, p. 949–956, 2020. Disponível em: < http://dx.doi.org/10.1007/s42770-020-00245-w > DOI: 10.1007/s42770-020-00245-w.
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.Available from: http://dx.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.Available from: http://dx.doi.org/10.1007/s42770-020-00245-w
Artigo de periodico
Bioactive compounds and value-added applications of cupuassu (Theobroma grandiflorum schum.) agroindustrial by-product (2020)
Costa, Russany Silva da; Santos, Orquídea Vasconcelos dos ; Lannes, Suzana Caetano da Silva ; Casazza, Alessandro Alberto; Aliakbarian, Bahar; Perego, Patrizia; Costa, Roseane Maria Ribeiro; Converti, Attilio ; Silva Júnior, José Otávio Carréra
Source: Food Science and Technology. Unidade: FCF
Subjects: CUPUAÇU, TECNOLOGIA DE ALIMENTOS
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ABNT
COSTA, Russany Silva da; SANTOS, Orquídea Vasconcelos dos; LANNES, Suzana Caetano da Silva; et al. Bioactive compounds and value-added applications of cupuassu (Theobroma grandiflorum schum.) agroindustrial by-product. Food Science and Technology, Campinas, v. 40, n. 2 p. 401-407, 2020. Disponível em: < http://dx.doi.org/10.1590/fst.01119 > DOI: 10.1590/fst.01119.
APA
Costa, R. S. da, Santos, O. V. dos, Lannes, S. C. da S., Casazza, A. A., Aliakbarian, B., Perego, P., et al. (2020). Bioactive compounds and value-added applications of cupuassu (Theobroma grandiflorum schum.) agroindustrial by-product. Food Science and Technology, 40( 2 p. 401-407). doi:10.1590/fst.01119
NLM
Costa RS da, Santos OV dos, Lannes SC da S, Casazza AA, Aliakbarian B, Perego P, Costa RMR, Converti A, Silva Júnior JOC. Bioactive compounds and value-added applications of cupuassu (Theobroma grandiflorum schum.) agroindustrial by-product [Internet]. Food Science and Technology. 2020 ; 40( 2 p. 401-407):Available from: http://dx.doi.org/10.1590/fst.01119
Vancouver
Costa RS da, Santos OV dos, Lannes SC da S, Casazza AA, Aliakbarian B, Perego P, Costa RMR, Converti A, Silva Júnior JOC. Bioactive compounds and value-added applications of cupuassu (Theobroma grandiflorum schum.) agroindustrial by-product [Internet]. Food Science and Technology. 2020 ; 40( 2 p. 401-407):Available from: http://dx.doi.org/10.1590/fst.01119
Artigo de periodico
Kinetics and isotherms of mercury biosorption by dry biomass of Arthrospira (Spirulina) platensis (2020)
Solisio, Carlo; Spennati, Elena; Casazza, Alessandro Alberto; Arni, Saleh; Palma, Mauri Sérgio Alves ; Converti, Attilio
Source: Chemical Engineering Technology. Unidade: FCF
Subjects: EFLUENTES, MERCÚRIO (ELEMENTO QUÍMICO), ÁGUA CONTAMINADA, BIOMASSA
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ABNT
SOLISIO, Carlo; SPENNATI, Elena; CASAZZA, Alessandro Alberto; et al. Kinetics and isotherms of mercury biosorption by dry biomass of Arthrospira (Spirulina) platensis. Chemical Engineering Technology, Weinheim, v. 43, n. 2, p. 240-247, 2020. Disponível em: < http://dx.doi.org/10.1002/ceat.201900463 > DOI: 10.1002/ceat.201900463.
APA
Solisio, C., Spennati, E., Casazza, A. A., Arni, S., Palma, M. S. A., & Converti, A. (2020). Kinetics and isotherms of mercury biosorption by dry biomass of Arthrospira (Spirulina) platensis. Chemical Engineering Technology, 43( 2), 240-247. doi:10.1002/ceat.201900463
NLM
Solisio C, Spennati E, Casazza AA, Arni S, Palma MSA, Converti A. Kinetics and isotherms of mercury biosorption by dry biomass of Arthrospira (Spirulina) platensis [Internet]. Chemical Engineering Technology. 2020 ; 43( 2): 240-247.Available from: http://dx.doi.org/10.1002/ceat.201900463
Vancouver
Solisio C, Spennati E, Casazza AA, Arni S, Palma MSA, Converti A. Kinetics and isotherms of mercury biosorption by dry biomass of Arthrospira (Spirulina) platensis [Internet]. Chemical Engineering Technology. 2020 ; 43( 2): 240-247.Available from: http://dx.doi.org/10.1002/ceat.201900463
Artigo de periodico
Optimization of protease production and sequence analysis of the purified enzyme from the cold adapted yeast Rhodotorula mucilaginosa CBMAI 1528 (2020)
Lario, Luciana Daniela; Converti, Attilio ; Casati, Paula; Spampinato, Claudia; Pessoa Junior, Adalberto ; Pullo, Omar Santiago Pillaca ; Sette, Lara Durães
Source: Biotechnology Reports. Unidade: FCF
Subjects: ENZIMAS, LEVEDURAS
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ABNT
LARIO, Luciana Daniela; CONVERTI, Attilio; CASATI, Paula; et al. Optimization of protease production and sequence analysis of the purified enzyme from the cold adapted yeast Rhodotorula mucilaginosa CBMAI 1528. Biotechnology Reports, Amsterdam, v. 28, p. 1-9 art. e00546, 2020. Disponível em: < http://dx.doi.org/10.1016/j.btre.2020.e00546 > DOI: 10.1016/j.btre.2020.e00546.
APA
Lario, L. D., Converti, A., Casati, P., Spampinato, C., Pessoa Junior, A., Pullo, O. S. P., & Sette, L. D. (2020). Optimization of protease production and sequence analysis of the purified enzyme from the cold adapted yeast Rhodotorula mucilaginosa CBMAI 1528. Biotechnology Reports, 28, 1-9 art. e00546. doi:10.1016/j.btre.2020.e00546
NLM
Lario LD, Converti A, Casati P, Spampinato C, Pessoa Junior A, Pullo OSP, Sette LD. Optimization of protease production and sequence analysis of the purified enzyme from the cold adapted yeast Rhodotorula mucilaginosa CBMAI 1528 [Internet]. Biotechnology Reports. 2020 ; 28 1-9 art. e00546.Available from: http://dx.doi.org/10.1016/j.btre.2020.e00546
Vancouver
Lario LD, Converti A, Casati P, Spampinato C, Pessoa Junior A, Pullo OSP, Sette LD. Optimization of protease production and sequence analysis of the purified enzyme from the cold adapted yeast Rhodotorula mucilaginosa CBMAI 1528 [Internet]. Biotechnology Reports. 2020 ; 28 1-9 art. e00546.Available from: http://dx.doi.org/10.1016/j.btre.2020.e00546
Artigo de periodico
Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress (2020)
Piazentin, Anna Carolina Meireles ; Oliveira, Ricardo Pinheiro de Souza ; Silva, Thamires Maria Simões da ; Franco, Ana Carolina Florence; Bedani, Raquel ; Converti, Attilio
Source: Brazilian Journal of Microbiology. Unidade: FCF
Subjects: LEITE DE SOJA, FERMENTAÇÃO
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ABNT
PIAZENTIN, Anna Carolina Meireles; OLIVEIRA, Ricardo Pinheiro de Souza; SILVA, Thamires Maria Simões da; et al. Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress. Brazilian Journal of Microbiology, New York, v. 51, p. 1645–1654, 2020. Disponível em: < http://dx.doi.org/10.1007/s42770-020-00369-z > DOI: 10.1007/s42770-020-00369-z.
APA
Piazentin, A. C. M., Oliveira, R. P. de S., Silva, T. M. S. da, Franco, A. C. F., Bedani, R., & Converti, A. (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, Oliveira RP de S, Silva TMS da, Franco ACF, Bedani R, Converti A. 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.Available from: http://dx.doi.org/10.1007/s42770-020-00369-z
Vancouver
Piazentin ACM, Oliveira RP de S, Silva TMS da, Franco ACF, Bedani R, Converti A. 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.Available from: http://dx.doi.org/10.1007/s42770-020-00369-z
Artigo de periodico
Aqueous extracts of Agave sisalana boles have prebiotic potential (2020)
Apolinário, Alexsandra Conceição ; Vieira, Antônio Diogo Silva ; Saad, Susana Marta Isay ; Converti, Attilio ; Pessoa Junior, Adalberto ; Silva, José Alexsandro da
Source: Natural Product Research. Unidades: FCF, ICB
Subjects: SISAL, LACTOBACILLUS, POLISSACARÍDEOS, ALIMENTOS FERMENTADOS
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ABNT
APOLINÁRIO, Alexsandra Conceição; VIEIRA, Antônio Diogo Silva; SAAD, Susana Marta Isay; et al. Aqueous extracts of Agave sisalana boles have prebiotic potential. Natural Product Research, Oxford, v. 34, n. 16, p. 2367-2371, 2020. Disponível em: < http://dx.doi.org/10.1080/14786419.2018.1536129 > DOI: 10.1080/14786419.2018.1536129.
APA
Apolinário, A. C., Vieira, A. D. S., Saad, S. M. I., Converti, A., Pessoa Junior, A., & Silva, J. A. da. (2020). Aqueous extracts of Agave sisalana boles have prebiotic potential. Natural Product Research, 34( 16), 2367-2371. doi:10.1080/14786419.2018.1536129
NLM
Apolinário AC, Vieira ADS, Saad SMI, Converti A, Pessoa Junior A, Silva JA da. Aqueous extracts of Agave sisalana boles have prebiotic potential [Internet]. Natural Product Research. 2020 ; 34( 16): 2367-2371.Available from: http://dx.doi.org/10.1080/14786419.2018.1536129
Vancouver
Apolinário AC, Vieira ADS, Saad SMI, Converti A, Pessoa Junior A, Silva JA da. Aqueous extracts of Agave sisalana boles have prebiotic potential [Internet]. Natural Product Research. 2020 ; 34( 16): 2367-2371.Available from: http://dx.doi.org/10.1080/14786419.2018.1536129
Artigo de periodico
Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions (2020)
Silva, Thamires Maria Simões da; Piazentin, Anna Carolina Meireles; Mendonça, Carlos Miguel Nóbrega ; Converti, Attilio ; Bogsan, Cristina Stewart Bittencourt ; Mora, Diego; Oliveira, Ricardo Pinheiro de Souza
Source: Journal of Dairy Science. Unidade: FCF
Subjects: PROBIÓTICOS, BÚFALOS, LEITE
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ABNT
SILVA, Thamires Maria Simões da; PIAZENTIN, Anna Carolina Meireles; MENDONÇA, Carlos Miguel Nóbrega; et al. Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions. Journal of Dairy Science, New York, v. 103, p. 7890–7897, 2020. Disponível em: < http://dx.doi.org/10.3168/jds.2019-18078 > DOI: 10.3168/jds.2019-18078.
APA
Silva, T. M. S. da, Piazentin, A. C. M., Mendonça, C. M. N., Converti, A., Bogsan, C. S. B., Mora, D., & Oliveira, R. P. de S. (2020). Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions. Journal of Dairy Science, 103, 7890–7897. doi:10.3168/jds.2019-18078
NLM
Silva TMS da, Piazentin ACM, Mendonça CMN, Converti A, Bogsan CSB, Mora D, Oliveira RP de S. Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions [Internet]. Journal of Dairy Science. 2020 ; 103 7890–7897.Available from: http://dx.doi.org/10.3168/jds.2019-18078
Vancouver
Silva TMS da, Piazentin ACM, Mendonça CMN, Converti A, Bogsan CSB, Mora D, Oliveira RP de S. Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions [Internet]. Journal of Dairy Science. 2020 ; 103 7890–7897.Available from: http://dx.doi.org/10.3168/jds.2019-18078
Artigo de periodico
Antibacterial and antifungal activity of crude and freeze-dried bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus (2020)
Azevedo, Pamela Oliveira de Souza de ; Mendonça, Carlos Miguel Nóbrega ; Moreno, Ana Carolina Ramos ; Bueno, Antonio Vinicius Iank; Almeida, Sonia Regina Yokomizo de; Seibert, Liane; Converti, Attilio ; Watanabe, Ii-sei ; Gierus, Martin ; Oliveira, Ricardo Pinheiro de Souza
Source: Scientific Reports. Unidades: BIOTECNOLOGIA, ICB, FCF
Subjects: ANATOMIA, BACTÉRIAS GRAM-POSITIVAS, ÁCIDO LÁCTICO, ANTIFÚNGICOS, ANTIBIOTICOS, FUNGOS, GRÃOS, MILHO, MEMBRANA CELULARES, CITOTOXINAS
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ABNT
AZEVEDO, Pamela Oliveira de Souza de; MENDONÇA, Carlos Miguel Nóbrega; MORENO, Ana Carolina Ramos; et al. Antibacterial and antifungal activity of crude and freeze-dried bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus. Scientific Reports, London, v. 10, p. 1-14 art. 12291, 2020. Disponível em: < https://dx.doi.org/10.1038/s41598-020-68922-2 > DOI: 10.1038/s41598-020-68922-2.
APA
Azevedo, P. O. de S. de, Mendonça, C. M. N., Moreno, A. C. R., Bueno, A. V. I., Almeida, S. R. Y. de, Seibert, L., et al. (2020). Antibacterial and antifungal activity of crude and freeze-dried bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus. Scientific Reports, 10, 1-14 art. 12291. doi:10.1038/s41598-020-68922-2
NLM
Azevedo PO de S de, Mendonça CMN, Moreno ACR, Bueno AVI, Almeida SRY de, Seibert L, Converti A, Watanabe I-sei, Gierus M, Oliveira RP de S. Antibacterial and antifungal activity of crude and freeze-dried bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus [Internet]. Scientific Reports. 2020 ; 10 1-14 art. 12291.Available from: https://dx.doi.org/10.1038/s41598-020-68922-2
Vancouver
Azevedo PO de S de, Mendonça CMN, Moreno ACR, Bueno AVI, Almeida SRY de, Seibert L, Converti A, Watanabe I-sei, Gierus M, Oliveira RP de S. Antibacterial and antifungal activity of crude and freeze-dried bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus [Internet]. Scientific Reports. 2020 ; 10 1-14 art. 12291.Available from: https://dx.doi.org/10.1038/s41598-020-68922-2
Artigo de periodico
L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse (2019)
Santos, Douglas Xavier dos; Bedani, Raquel; Perego, Patrizia; Converti, Attilio; Saad, Susana Marta Isay
Source: Food Science and Technology. Unidades: FCF, FE
Subjects: OLIGOSSACARÍDEOS, PROBIÓTICOS, LACTOBACILLUS
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ABNT
SANTOS, Douglas Xavier dos; BEDANI, Raquel; PEREGO, Patrizia; CONVERTI, Attilio; SAAD, Susana Marta Isay. L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse. Food Science and Technology, Amsterdam, v. 105, p. 329-335, 2019. Disponível em: < http://dx.doi.org/10.1016/j.lwt.2019.02.011 > DOI: 10.1016/j.lwt.2019.02.011.
APA
Santos, D. X. dos, Bedani, R., Perego, P., Converti, A., & Saad, S. M. I. (2019). L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse. Food Science and Technology, 105, 329-335. doi:10.1016/j.lwt.2019.02.011
NLM
Santos DX dos, Bedani R, Perego P, Converti A, Saad SMI. L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse [Internet]. Food Science and Technology. 2019 ; 105 329-335.Available from: http://dx.doi.org/10.1016/j.lwt.2019.02.011
Vancouver
Santos DX dos, Bedani R, Perego P, Converti A, Saad SMI. L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse [Internet]. Food Science and Technology. 2019 ; 105 329-335.Available from: http://dx.doi.org/10.1016/j.lwt.2019.02.011
Artigo de periodico
Poly (lactic-co-glycolic acid) nanospheres allow for high l-asparaginase encapsulation yield and activity (2019)
Brito, Anna Emmanuela Medeiros de; Pessoa Junior, Adalberto ; Converti, Attilio; Rangel-Yagui, Carlota de Oliveira ; Silva, José Alexsandro da; Apolinário, Alexsandra Conceição
Source: Materials Science and Engineering C. Unidade: FCF
Subjects: ÁCIDO LÁCTICO, ENZIMAS
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ABNT
BRITO, Anna Emmanuela Medeiros de; PESSOA JUNIOR, Adalberto; CONVERTI, Attilio; et al. Poly (lactic-co-glycolic acid) nanospheres allow for high l-asparaginase encapsulation yield and activity. Materials Science and Engineering C, Amsterdam, v. 98, p. 524-534, 2019. Disponível em: < http://dx.doi.org/10.1016/j.msec.2019.01.003 > DOI: 10.1016/j.msec.2019.01.003.
APA
Brito, A. E. M. de, Pessoa Junior, A., Converti, A., Rangel-Yagui, C. de O., Silva, J. A. da, & Apolinário, A. C. (2019). Poly (lactic-co-glycolic acid) nanospheres allow for high l-asparaginase encapsulation yield and activity. Materials Science and Engineering C, 98, 524-534. doi:10.1016/j.msec.2019.01.003
NLM
Brito AEM de, Pessoa Junior A, Converti A, Rangel-Yagui C de O, Silva JA da, Apolinário AC. Poly (lactic-co-glycolic acid) nanospheres allow for high l-asparaginase encapsulation yield and activity [Internet]. Materials Science and Engineering C. 2019 ; 98 524-534.Available from: http://dx.doi.org/10.1016/j.msec.2019.01.003
Vancouver
Brito AEM de, Pessoa Junior A, Converti A, Rangel-Yagui C de O, Silva JA da, Apolinário AC. Poly (lactic-co-glycolic acid) nanospheres allow for high l-asparaginase encapsulation yield and activity [Internet]. Materials Science and Engineering C. 2019 ; 98 524-534.Available from: http://dx.doi.org/10.1016/j.msec.2019.01.003
Artigo de periodico
PEGylation as an efficient tool to enhance cytochrome c thermostability: a kinetic and thermodynamic study (2019)
Santos, Joao H. P. M; Carretero, Gustavo Penteado Battesini; Ventura, Sónia P. M; Converti, Attilio ; Rangel-Yagui, Carlota de Oliveira
Source: Journal of Materials Chemistry B. Unidades: FCF, IQ
Subjects: PROTEÍNAS, ENZIMAS
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ABNT
SANTOS, Joao H. P. M; CARRETERO, Gustavo Penteado Battesini; VENTURA, Sónia P. M; CONVERTI, Attilio; RANGEL-YAGUI, Carlota de Oliveira. PEGylation as an efficient tool to enhance cytochrome c thermostability: a kinetic and thermodynamic study. Journal of Materials Chemistry B, Cambridge, v. 7, n. 28, p. 4432-4439, 2019. Disponível em: < http://dx.doi.org/10.1039/c9tb00590k > DOI: 10.1039/c9tb00590k.
APA
Santos, J. H. P. M., Carretero, G. P. B., Ventura, S. P. M., Converti, A., & Rangel-Yagui, C. de O. (2019). PEGylation as an efficient tool to enhance cytochrome c thermostability: a kinetic and thermodynamic study. Journal of Materials Chemistry B, 7( 28), 4432-4439. doi:10.1039/c9tb00590k
NLM
Santos JHPM, Carretero GPB, Ventura SPM, Converti A, Rangel-Yagui C de O. PEGylation as an efficient tool to enhance cytochrome c thermostability: a kinetic and thermodynamic study [Internet]. Journal of Materials Chemistry B. 2019 ; 7( 28): 4432-4439.Available from: http://dx.doi.org/10.1039/c9tb00590k
Vancouver
Santos JHPM, Carretero GPB, Ventura SPM, Converti A, Rangel-Yagui C de O. PEGylation as an efficient tool to enhance cytochrome c thermostability: a kinetic and thermodynamic study [Internet]. Journal of Materials Chemistry B. 2019 ; 7( 28): 4432-4439.Available from: http://dx.doi.org/10.1039/c9tb00590k
Artigo de periodico
Cheese whey permeate fermentation by Kluyveromyces lactis: a combined approach to wastewater treatment and bioethanol production (2019)
Sampaio, Fábio Coelho; Faria, Janaína Teles de; Silva, Milena Fernandes da; Oliveira, Ricardo Pinheiro de Souza ; Converti, Attilio
Source: Environmental Technology. Unidade: FCF
Subjects: QUEIJO, LACTOBACILLUS
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ABNT
SAMPAIO, Fábio Coelho; FARIA, Janaína Teles de; SILVA, Milena Fernandes da; OLIVEIRA, Ricardo Pinheiro de Souza; CONVERTI, Attilio. Cheese whey permeate fermentation by Kluyveromyces lactis: a combined approach to wastewater treatment and bioethanol production. Environmental Technology, Oxford, v. 41, n. 24, p. 3210-3218, 2019. Disponível em: < http://dx.doi.org/10.1080/09593330.2019.1604813 > DOI: 10.1080/09593330.2019.1604813.
APA
Sampaio, F. C., Faria, J. T. de, Silva, M. F. da, Oliveira, R. P. de S., & Converti, A. (2019). Cheese whey permeate fermentation by Kluyveromyces lactis: a combined approach to wastewater treatment and bioethanol production. Environmental Technology, 41( 24), 3210-3218. doi:10.1080/09593330.2019.1604813
NLM
Sampaio FC, Faria JT de, Silva MF da, Oliveira RP de S, Converti A. Cheese whey permeate fermentation by Kluyveromyces lactis: a combined approach to wastewater treatment and bioethanol production [Internet]. Environmental Technology. 2019 ; 41( 24): 3210-3218.Available from: http://dx.doi.org/10.1080/09593330.2019.1604813
Vancouver
Sampaio FC, Faria JT de, Silva MF da, Oliveira RP de S, Converti A. Cheese whey permeate fermentation by Kluyveromyces lactis: a combined approach to wastewater treatment and bioethanol production [Internet]. Environmental Technology. 2019 ; 41( 24): 3210-3218.Available from: http://dx.doi.org/10.1080/09593330.2019.1604813
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
Source: Molecular Biology Reports. Unidade: FCF
Subjects: AÇÚCAR, BACTÉRIAS LÁTICAS
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ABNT
AZEVEDO, Pamela Oliveira de Souza de; AZEVEDO, Hernando Fernandes de; FIGUEROA, Elias; et al. Effects of pH and sugar supplements on bacteriocin-like inhibitory substance production by Pediococcus pentosaceus. Molecular Biology Reports, Dordrecht, v. 46, n. 5, p. 4883-4891, 2019. Disponível em: < http://dx.doi.org/10.1007/s11033-019-04938-w > DOI: 10.1007/s11033-019-04938-w.
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.Available from: http://dx.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.Available from: http://dx.doi.org/10.1007/s11033-019-04938-w
Artigo de periodico
Antimicrobial activity of bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus: from shake flasks to bioreactor (2019)
Azevedo, Pamela Oliveira de Souza de ; Converti, Attilio; Gierus, Martin ; Oliveira, Ricardo Pinheiro de Souza
Source: Molecular Biology Reports. Unidade: FCF
Subjects: FERMENTAÇÃO, ÁCIDO LÁCTICO, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AZEVEDO, Pamela Oliveira de Souza de; CONVERTI, Attilio; GIERUS, Martin; OLIVEIRA, Ricardo Pinheiro de Souza. Antimicrobial activity of bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus: from shake flasks to bioreactor. Molecular Biology Reports, Dordrecht, v. 46, p. 461-469, 2019. Disponível em: < http://dx.doi.org/10.1007/s11033-018-4495-y > DOI: 10.1007/s11033-018-4495-y.
APA
Azevedo, P. O. de S. de, Converti, A., Gierus, M., & Oliveira, R. P. de S. (2019). Antimicrobial activity of bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus: from shake flasks to bioreactor. Molecular Biology Reports, 46, 461-469. doi:10.1007/s11033-018-4495-y
NLM
Azevedo PO de S de, Converti A, Gierus M, Oliveira RP de S. Antimicrobial activity of bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus: from shake flasks to bioreactor [Internet]. Molecular Biology Reports. 2019 ; 46 461-469.Available from: http://dx.doi.org/10.1007/s11033-018-4495-y
Vancouver
Azevedo PO de S de, Converti A, Gierus M, Oliveira RP de S. Antimicrobial activity of bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus: from shake flasks to bioreactor [Internet]. Molecular Biology Reports. 2019 ; 46 461-469.Available from: http://dx.doi.org/10.1007/s11033-018-4495-y
Artigo de periodico
Fed-Batch Production of Saccharomyces cerevisiae L-Asparaginase II by Recombinant Pichia pastoris MUTs Strain (2019)
Rodrigues, David; Pullo, Omar Pillaca; Obreque, Karin Torres; Santos, Juan Flores; Moguel, Ignacio Sanchez; Pimenta, Marcela V; Basi, Tajindar; Converti, Attilio; Lopes, Andre M; Monteiro, Gisele ; Fonseca, Luís Pina; Pessoa Junior, Adalberto
Source: Frontiers in Bioengineering and Biotechnology. Unidade: FCF
Subjects: SACCHAROMYCES, FERMENTAÇÃO
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ABNT
RODRIGUES, David; PULLO, Omar Pillaca; OBREQUE, Karin Torres; et al. Fed-Batch Production of Saccharomyces cerevisiae L-Asparaginase II by Recombinant Pichia pastoris MUTs Strain. Frontiers in Bioengineering and Biotechnology, Lausanne, v. 7, p. 1-12 art. 16, 2019. Disponível em: < http://dx.doi.org/10.3389/fbioe.2019.00016 > DOI: 10.3389/fbioe.2019.00016.
APA
Rodrigues, D., Pullo, O. P., Obreque, K. T., Santos, J. F., Moguel, I. S., Pimenta, M. V., et al. (2019). Fed-Batch Production of Saccharomyces cerevisiae L-Asparaginase II by Recombinant Pichia pastoris MUTs Strain. Frontiers in Bioengineering and Biotechnology, 7, 1-12 art. 16. doi:10.3389/fbioe.2019.00016
NLM
Rodrigues D, Pullo OP, Obreque KT, Santos JF, Moguel IS, Pimenta MV, Basi T, Converti A, Lopes AM, Monteiro G, Fonseca LP, Pessoa Junior A. Fed-Batch Production of Saccharomyces cerevisiae L-Asparaginase II by Recombinant Pichia pastoris MUTs Strain [Internet]. Frontiers in Bioengineering and Biotechnology. 2019 ; 7 1-12 art. 16.Available from: http://dx.doi.org/10.3389/fbioe.2019.00016
Vancouver
Rodrigues D, Pullo OP, Obreque KT, Santos JF, Moguel IS, Pimenta MV, Basi T, Converti A, Lopes AM, Monteiro G, Fonseca LP, Pessoa Junior A. Fed-Batch Production of Saccharomyces cerevisiae L-Asparaginase II by Recombinant Pichia pastoris MUTs Strain [Internet]. Frontiers in Bioengineering and Biotechnology. 2019 ; 7 1-12 art. 16.Available from: http://dx.doi.org/10.3389/fbioe.2019.00016
Artigo de periodico
Influence of carbon source on cell size and production of anti LDL (-) single-chain variable fragment by a recombinant Pichia pastoris strain (2019)
Arias, Cesar Andres Diaz; Molino, João Vitor Dutra ; Marques, Daniela de Araújo Viana ; Maranhão, Andréa Queiroz ; Abdalla, Dulcinéia Saes Parra ; Pessoa Junior, Adalberto ; Converti, Attilio
Source: Molecular Biology Reports. Unidade: FCF
Subjects: ENZIMAS, COLESTEROL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ARIAS, Cesar Andres Diaz; MOLINO, João Vitor Dutra; MARQUES, Daniela de Araújo Viana; et al. Influence of carbon source on cell size and production of anti LDL (-) single-chain variable fragment by a recombinant Pichia pastoris strain. Molecular Biology Reports, Dordrecht, v. 46, n. 3, p. 3257-3264, 2019. Disponível em: < http://dx.doi.org/10.1007/s11033-019-04785-9 > DOI: 10.1007/s11033-019-04785-9.
APA
Arias, C. A. D., Molino, J. V. D., Marques, D. de A. V., Maranhão, A. Q., Abdalla, D. S. P., Pessoa Junior, A., & Converti, A. (2019). Influence of carbon source on cell size and production of anti LDL (-) single-chain variable fragment by a recombinant Pichia pastoris strain. Molecular Biology Reports, 46( 3), 3257-3264. doi:10.1007/s11033-019-04785-9
NLM
Arias CAD, Molino JVD, Marques D de AV, Maranhão AQ, Abdalla DSP, Pessoa Junior A, Converti A. Influence of carbon source on cell size and production of anti LDL (-) single-chain variable fragment by a recombinant Pichia pastoris strain [Internet]. Molecular Biology Reports. 2019 ; 46( 3): 3257-3264.Available from: http://dx.doi.org/10.1007/s11033-019-04785-9
Vancouver
Arias CAD, Molino JVD, Marques D de AV, Maranhão AQ, Abdalla DSP, Pessoa Junior A, Converti A. Influence of carbon source on cell size and production of anti LDL (-) single-chain variable fragment by a recombinant Pichia pastoris strain [Internet]. Molecular Biology Reports. 2019 ; 46( 3): 3257-3264.Available from: http://dx.doi.org/10.1007/s11033-019-04785-9

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