Filtros : "Converti, Attilio" Limpar

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  • Source: Chemical Engineering & Technology. Unidades: EP, FCF

    Subjects: DINÂMICA DOS FLUÍDOS COMPUTACIONAL, ESCOAMENTO MULTIFÁSICO

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      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.
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      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
  • 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.
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      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
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      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
  • 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.
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      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
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      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
  • 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.
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      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
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      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
  • Source: Brazilian Journal of Microbiology. Unidade: FCF

    Subjects: PRESUNTO, LISTERIA, CONSERVANTES, MICROBIOLOGIA DE ALIMENTOS

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      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.
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      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
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      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
  • Source: Food Science and Technology. Unidade: FCF

    Subjects: CUPUAÇU, TECNOLOGIA DE ALIMENTOS

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      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.
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      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
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      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
  • Source: Chemical Engineering Technology. Unidade: FCF

    Subjects: EFLUENTES, MERCÚRIO (ELEMENTO QUÍMICO), ÁGUA CONTAMINADA, BIOMASSA

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      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.
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      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
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      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
  • Source: Biotechnology Reports. Unidade: FCF

    Subjects: ENZIMAS, LEVEDURAS

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      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.
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      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
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      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
  • Source: Brazilian Journal of Microbiology. Unidade: FCF

    Subjects: LEITE DE SOJA, FERMENTAÇÃO

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      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.
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      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
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      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
  • Source: Natural Product Research. Unidades: FCF, ICB

    Subjects: SISAL, LACTOBACILLUS, POLISSACARÍDEOS, ALIMENTOS FERMENTADOS

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      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.
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      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
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      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
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      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
  • Source: Journal of Dairy Science. Unidade: FCF

    Subjects: PROBIÓTICOS, BÚFALOS, LEITE

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      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.
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      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
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      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
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      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
  • 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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      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.
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      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
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      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
  • Source: Food Science and Technology. Unidades: FCF, FE

    Subjects: OLIGOSSACARÍDEOS, PROBIÓTICOS, LACTOBACILLUS

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      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.
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      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
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      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
  • Source: Materials Science and Engineering C. Unidade: FCF

    Subjects: ÁCIDO LÁCTICO, ENZIMAS

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      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.
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      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
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      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
  • Source: Journal of Materials Chemistry B. Unidades: FCF, IQ

    Subjects: PROTEÍNAS, ENZIMAS

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      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.
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      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
  • Source: Environmental Technology. Unidade: FCF

    Subjects: QUEIJO, LACTOBACILLUS

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      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
  • Source: Molecular Biology Reports. Unidade: FCF

    Subjects: AÇÚCAR, BACTÉRIAS LÁTICAS

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      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
  • Source: Molecular Biology Reports. Unidade: FCF

    Subjects: FERMENTAÇÃO, ÁCIDO LÁCTICO, PROBIÓTICOS

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    • 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
  • Source: Frontiers in Bioengineering and Biotechnology. Unidade: FCF

    Subjects: SACCHAROMYCES, FERMENTAÇÃO

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      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.
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      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
  • Source: Molecular Biology Reports. Unidade: FCF

    Subjects: ENZIMAS, COLESTEROL

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      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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