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  • Artigo de periodico

    Mathematical description of the enzymatic activity of proteins with ionizable groups exhibiting deviations from the Henderson-Hasselbalch Equation (2022)

    Franco, Luis Fernando Mercier ; Pessôa Filho, Pedro de Alcântara

    Source: Applied Biochemistry and Biotechnology. Unidade: EP

    Subjects: ENZIMAS, LÍQUIDOS IÔNICOS, EQUILÍBRIO QUÍMICO

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      FRANCO, Luis Fernando Mercier e PESSÔA FILHO, Pedro de Alcântara. Mathematical description of the enzymatic activity of proteins with ionizable groups exhibiting deviations from the Henderson-Hasselbalch Equation. Applied Biochemistry and Biotechnology, v. 194, p. 1221–1234, 2022Tradução . . Disponível em: https://doi.org/10.1007/s12010-021-03700-y. Acesso em: 15 out. 2024.

    • APA

      Franco, L. F. M., & Pessôa Filho, P. de A. (2022). Mathematical description of the enzymatic activity of proteins with ionizable groups exhibiting deviations from the Henderson-Hasselbalch Equation. Applied Biochemistry and Biotechnology, 194, 1221–1234. doi:10.1007/s12010-021-03700-y

    • NLM

      Franco LFM, Pessôa Filho P de A. Mathematical description of the enzymatic activity of proteins with ionizable groups exhibiting deviations from the Henderson-Hasselbalch Equation [Internet]. Applied Biochemistry and Biotechnology. 2022 ; 194 1221–1234.[citado 2024 out. 15 ] Available from: https://doi.org/10.1007/s12010-021-03700-y

    • Vancouver

      Franco LFM, Pessôa Filho P de A. Mathematical description of the enzymatic activity of proteins with ionizable groups exhibiting deviations from the Henderson-Hasselbalch Equation [Internet]. Applied Biochemistry and Biotechnology. 2022 ; 194 1221–1234.[citado 2024 out. 15 ] Available from: https://doi.org/10.1007/s12010-021-03700-y

  • Artigo de periodico

    One-step procedure for peroxidase concentration, dye separation, and color removal by aqueous two-phase system (2021)

    Klanovicz, Natalia ; Warken, Andressa; Paliga, Letícia; Camargo, Aline Frumi; Scapini, Thamarys ; Buffon, Jaqueline Garda ; Fongaro, Gislaine ; Teixeira, Antonio Carlos S. C. ; Treichel, Helen

    Source: Environmental Science and Pollution Research. Unidade: EP

    Subjects: ENZIMAS, CORANTES, TRATAMENTO DE ÁGUAS RESIDUÁRIAS

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      KLANOVICZ, Natalia et al. One-step procedure for peroxidase concentration, dye separation, and color removal by aqueous two-phase system. Environmental Science and Pollution Research, v. 28, p. 9097–9106, 2021Tradução . . Disponível em: https://doi.org/10.1007/s11356-020-11412-9. Acesso em: 15 out. 2024.

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      Klanovicz, N., Warken, A., Paliga, L., Camargo, A. F., Scapini, T., Buffon, J. G., et al. (2021). One-step procedure for peroxidase concentration, dye separation, and color removal by aqueous two-phase system. Environmental Science and Pollution Research, 28, 9097–9106. doi:10.1007/s11356-020-11412-9

    • NLM

      Klanovicz N, Warken A, Paliga L, Camargo AF, Scapini T, Buffon JG, Fongaro G, Teixeira ACSC, Treichel H. One-step procedure for peroxidase concentration, dye separation, and color removal by aqueous two-phase system [Internet]. Environmental Science and Pollution Research. 2021 ; 28 9097–9106.[citado 2024 out. 15 ] Available from: https://doi.org/10.1007/s11356-020-11412-9

    • Vancouver

      Klanovicz N, Warken A, Paliga L, Camargo AF, Scapini T, Buffon JG, Fongaro G, Teixeira ACSC, Treichel H. One-step procedure for peroxidase concentration, dye separation, and color removal by aqueous two-phase system [Internet]. Environmental Science and Pollution Research. 2021 ; 28 9097–9106.[citado 2024 out. 15 ] Available from: https://doi.org/10.1007/s11356-020-11412-9

  • Artigo de periodico

    Glutaminase-free L-asparaginase production by Leucosporidium muscorum isolated from Antarctic marine-sediment (2021)

    Freire, Rominne Karla Barros; Mendonça, Carlos Miguel Nóbrega ; Ferraro, Rafael Bertelli; Moguel, Ignacio Sánchez ; Tonso, Aldo ; Lourenço, Felipe Rebello ; Santos, João Henrique Picado Madalena ; Sette, Lara Durães; Pessoa Junior, Adalberto

    Source: Preparative Biochemistry & Biotechnology. Unidades: EP, FCF

    Subjects: LEVEDURAS, LEUCEMIA, ENZIMAS

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      FREIRE, Rominne Karla Barros et al. Glutaminase-free L-asparaginase production by Leucosporidium muscorum isolated from Antarctic marine-sediment. Preparative Biochemistry & Biotechnology, v. 51, n. 3, p. 277-288, 2021Tradução . . Disponível em: https://doi.org/10.1080/10826068.2020.1815053. Acesso em: 15 out. 2024.

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      Freire, R. K. B., Mendonça, C. M. N., Ferraro, R. B., Moguel, I. S., Tonso, A., Lourenço, F. R., et al. (2021). Glutaminase-free L-asparaginase production by Leucosporidium muscorum isolated from Antarctic marine-sediment. Preparative Biochemistry & Biotechnology, 51( 3), 277-288. doi:10.1080/10826068.2020.1815053

    • NLM

      Freire RKB, Mendonça CMN, Ferraro RB, Moguel IS, Tonso A, Lourenço FR, Santos JHPM, Sette LD, Pessoa Junior A. Glutaminase-free L-asparaginase production by Leucosporidium muscorum isolated from Antarctic marine-sediment [Internet]. Preparative Biochemistry & Biotechnology. 2021 ; 51( 3): 277-288.[citado 2024 out. 15 ] Available from: https://doi.org/10.1080/10826068.2020.1815053

    • Vancouver

      Freire RKB, Mendonça CMN, Ferraro RB, Moguel IS, Tonso A, Lourenço FR, Santos JHPM, Sette LD, Pessoa Junior A. Glutaminase-free L-asparaginase production by Leucosporidium muscorum isolated from Antarctic marine-sediment [Internet]. Preparative Biochemistry & Biotechnology. 2021 ; 51( 3): 277-288.[citado 2024 out. 15 ] Available from: https://doi.org/10.1080/10826068.2020.1815053

  • Artigo de periodico

    Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves (2021)

    Cavalcante, Tiago Augusto Bulhões Bezerra ; Funcia, Eduardo dos Santos ; Gut, Jorge Andrey Wilhelms

    Source: Food Chemistry. Unidade: EP

    Subjects: ENZIMAS, PROCESSAMENTO DE ALIMENTOS, PASTEURIZAÇÃO, TECNOLOGIA DE MICRO-ONDAS

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      CAVALCANTE, Tiago Augusto Bulhões Bezerra e FUNCIA, Eduardo dos Santos e GUT, Jorge Andrey Wilhelms. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves. Food Chemistry, v. 340, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.127911. Acesso em: 15 out. 2024.

    • APA

      Cavalcante, T. A. B. B., Funcia, E. dos S., & Gut, J. A. W. (2021). Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves. Food Chemistry, 340, 1-8. doi:10.1016/j.foodchem.2020.127911

    • NLM

      Cavalcante TABB, Funcia E dos S, Gut JAW. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves [Internet]. Food Chemistry. 2021 ; 340 1-8.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127911

    • Vancouver

      Cavalcante TABB, Funcia E dos S, Gut JAW. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves [Internet]. Food Chemistry. 2021 ; 340 1-8.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127911

  • Artigo de periodico

    On the production cost of lignocellulose‐degrading enzymes (2021)

    Ferreira, Rafael da Gama ; Azzoni, Adriano Rodrigues ; Freitas, Sindélia

    Source: Biofuels, Bioproducts and Biorefining. Unidade: EP

    Subjects: RESÍDUOS AGRÍCOLAS, ENZIMAS, PRODUÇÃO (ECONOMIA)

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      FERREIRA, Rafael da Gama e AZZONI, Adriano Rodrigues e FREITAS, Sindélia. On the production cost of lignocellulose‐degrading enzymes. Biofuels, Bioproducts and Biorefining, v. 15, n. Ja 2021, p. 85-99, 2021Tradução . . Disponível em: https://doi.org/10.1002/bbb.2142. Acesso em: 15 out. 2024.

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      Ferreira, R. da G., Azzoni, A. R., & Freitas, S. (2021). On the production cost of lignocellulose‐degrading enzymes. Biofuels, Bioproducts and Biorefining, 15( Ja 2021), 85-99. doi:10.1002/bbb.2142

    • NLM

      Ferreira R da G, Azzoni AR, Freitas S. On the production cost of lignocellulose‐degrading enzymes [Internet]. Biofuels, Bioproducts and Biorefining. 2021 ; 15( Ja 2021): 85-99.[citado 2024 out. 15 ] Available from: https://doi.org/10.1002/bbb.2142

    • Vancouver

      Ferreira R da G, Azzoni AR, Freitas S. On the production cost of lignocellulose‐degrading enzymes [Internet]. Biofuels, Bioproducts and Biorefining. 2021 ; 15( Ja 2021): 85-99.[citado 2024 out. 15 ] Available from: https://doi.org/10.1002/bbb.2142

  • Artigo de periodico

    Increased glycosylated L-asparaginase production through selection of Pichia pastoris platform and oxygen-methanol control in fed-batches (2021)

    Parizotto, Letícia de Almeida ; Kleingesinds, Eduardo Krebs ; Rosa, Luiza Manfrinato Pedrotti da; Effer, Brian ; Lima, Guilherme Meira ; Herkenhoff, Marcos Edgar ; Li, Zhaorong ; Rinas, Ursula; Monteiro, Gisele ; Pessoa Junior, Adalberto ; Tonso, Aldo

    Source: Biochemical Engineering Journal. Unidades: FCF, EP

    Subjects: PROTEÍNAS, ENZIMAS, QUIMIOTERÁPICOS, ANTINEOPLÁSICOS

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      PARIZOTTO, Letícia de Almeida et al. Increased glycosylated L-asparaginase production through selection of Pichia pastoris platform and oxygen-methanol control in fed-batches. Biochemical Engineering Journal, v. 173, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.bej.2021.108083. Acesso em: 15 out. 2024.

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      Parizotto, L. de A., Kleingesinds, E. K., Rosa, L. M. P. da, Effer, B., Lima, G. M., Herkenhoff, M. E., et al. (2021). Increased glycosylated L-asparaginase production through selection of Pichia pastoris platform and oxygen-methanol control in fed-batches. Biochemical Engineering Journal, 173, 1-8. doi:10.1016/j.bej.2021.108083

    • NLM

      Parizotto L de A, Kleingesinds EK, Rosa LMP da, Effer B, Lima GM, Herkenhoff ME, Li Z, Rinas U, Monteiro G, Pessoa Junior A, Tonso A. Increased glycosylated L-asparaginase production through selection of Pichia pastoris platform and oxygen-methanol control in fed-batches [Internet]. Biochemical Engineering Journal. 2021 ; 173 1-8.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.bej.2021.108083

    • Vancouver

      Parizotto L de A, Kleingesinds EK, Rosa LMP da, Effer B, Lima GM, Herkenhoff ME, Li Z, Rinas U, Monteiro G, Pessoa Junior A, Tonso A. Increased glycosylated L-asparaginase production through selection of Pichia pastoris platform and oxygen-methanol control in fed-batches [Internet]. Biochemical Engineering Journal. 2021 ; 173 1-8.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.bej.2021.108083

  • Artigo de periodico

    Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp (2021)

    Costa, Henrique Coutinho de Barcelos ; Siguemoto, Érica Sayuri ; Cavalcante, Tiago Augusto Bulhões Bezerra ; Silva, Danylo de Oliveira ; Vieira, Luiz Gustavo Martins ; Gut, Jorge Andrey Wilhelms

    Source: Food Chemistry. Unidade: EP

    Subjects: ENZIMAS, PASTEURIZAÇÃO, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS

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      COSTA, Henrique Coutinho de Barcelos et al. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp. Food Chemistry, v. 341, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.128287. Acesso em: 15 out. 2024.

    • APA

      Costa, H. C. de B., Siguemoto, É. S., Cavalcante, T. A. B. B., Silva, D. de O., Vieira, L. G. M., & Gut, J. A. W. (2021). Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp. Food Chemistry, 341, 1-9. doi:10.1016/j.foodchem.2020.128287

    • NLM

      Costa HC de B, Siguemoto ÉS, Cavalcante TABB, Silva D de O, Vieira LGM, Gut JAW. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp [Internet]. Food Chemistry. 2021 ; 341 1-9.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2020.128287

    • Vancouver

      Costa HC de B, Siguemoto ÉS, Cavalcante TABB, Silva D de O, Vieira LGM, Gut JAW. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp [Internet]. Food Chemistry. 2021 ; 341 1-9.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2020.128287

  • Artigo de periodico

    Effect of electric field on pectinesterase inactivation during orange juice pasteurization by ohmic heating (2020)

    Funcia, Eduardo dos Santos ; Gut, Jorge Andrey Wilhelms ; Sastry, Sudhir K

    Source: Food and Bioprocess Technology. Unidade: EP

    Subjects: ENZIMAS, SUCOS DE FRUTAS, PROCESSAMENTO DE ALIMENTOS

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      FUNCIA, Eduardo dos Santos e GUT, Jorge Andrey Wilhelms e SASTRY, Sudhir K. Effect of electric field on pectinesterase inactivation during orange juice pasteurization by ohmic heating. Food and Bioprocess Technology, v. 13, p. 1206–1214, 2020Tradução . . Disponível em: https://doi.org/10.1007/s11947-020-02478-x. Acesso em: 15 out. 2024.

    • APA

      Funcia, E. dos S., Gut, J. A. W., & Sastry, S. K. (2020). Effect of electric field on pectinesterase inactivation during orange juice pasteurization by ohmic heating. Food and Bioprocess Technology, 13, 1206–1214. doi:10.1007/s11947-020-02478-x

    • NLM

      Funcia E dos S, Gut JAW, Sastry SK. Effect of electric field on pectinesterase inactivation during orange juice pasteurization by ohmic heating [Internet]. Food and Bioprocess Technology. 2020 ;13 1206–1214.[citado 2024 out. 15 ] Available from: https://doi.org/10.1007/s11947-020-02478-x

    • Vancouver

      Funcia E dos S, Gut JAW, Sastry SK. Effect of electric field on pectinesterase inactivation during orange juice pasteurization by ohmic heating [Internet]. Food and Bioprocess Technology. 2020 ;13 1206–1214.[citado 2024 out. 15 ] Available from: https://doi.org/10.1007/s11947-020-02478-x

  • Trabalho de evento-anais periodico

    Production of poly-3-hydroxybutyrate in recombinant Escherichia coli, deleted on genes encoding transhydrogenase enzymes (2019)

    Santos, Willians de Oliveira ; Carrillo Le Roux, Galo Antonio ; Basso, Thiago Olitta ; Gomez, José Gregório Cabrera

    Source: Anais do Simpósio Nacional de Bioprocessos. Conference titles: Simpósio Nacional de Bioprocessos. Unidades: EP, BIOTECNOLOGIA

    Subjects: PLÁSTICOS, DESCARTE DE MATERIAIS, ENZIMAS

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      SANTOS, Willians de Oliveira et al. Production of poly-3-hydroxybutyrate in recombinant Escherichia coli, deleted on genes encoding transhydrogenase enzymes. Anais do Simpósio Nacional de Bioprocessos. Sao Paulo: Galoá. Disponível em: https://proceedings.science/sinaferm/sinaferm-sheb-2019/papers/production-of-poly-3-hydroxybutyrate-in-recombinant-escherichia-coli--deleted-on-genes-encoding-transhydrogenase-enzymes. Acesso em: 15 out. 2024. , 2019

    • APA

      Santos, W. de O., Carrillo Le Roux, G. A., Basso, T. O., & Gomez, J. G. C. (2019). Production of poly-3-hydroxybutyrate in recombinant Escherichia coli, deleted on genes encoding transhydrogenase enzymes. Anais do Simpósio Nacional de Bioprocessos. Sao Paulo: Galoá. Recuperado de https://proceedings.science/sinaferm/sinaferm-sheb-2019/papers/production-of-poly-3-hydroxybutyrate-in-recombinant-escherichia-coli--deleted-on-genes-encoding-transhydrogenase-enzymes

    • NLM

      Santos W de O, Carrillo Le Roux GA, Basso TO, Gomez JGC. Production of poly-3-hydroxybutyrate in recombinant Escherichia coli, deleted on genes encoding transhydrogenase enzymes [Internet]. Anais do Simpósio Nacional de Bioprocessos. 2019 ;[citado 2024 out. 15 ] Available from: https://proceedings.science/sinaferm/sinaferm-sheb-2019/papers/production-of-poly-3-hydroxybutyrate-in-recombinant-escherichia-coli--deleted-on-genes-encoding-transhydrogenase-enzymes

    • Vancouver

      Santos W de O, Carrillo Le Roux GA, Basso TO, Gomez JGC. Production of poly-3-hydroxybutyrate in recombinant Escherichia coli, deleted on genes encoding transhydrogenase enzymes [Internet]. Anais do Simpósio Nacional de Bioprocessos. 2019 ;[citado 2024 out. 15 ] Available from: https://proceedings.science/sinaferm/sinaferm-sheb-2019/papers/production-of-poly-3-hydroxybutyrate-in-recombinant-escherichia-coli--deleted-on-genes-encoding-transhydrogenase-enzymes

  • Trabalho de evento-resumo

    Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas (2019)

    Amaro, Kaiky Cesar ; Tadini, Carmen Cecília

    Source: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Conference titles: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: EP

    Subjects: CINÉTICA, ÁCIDOS ASCÓRBICOS, ENZIMAS, LARANJA, SUCOS DE FRUTAS

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      AMARO, Kaiky Cesar e TADINI, Carmen Cecília. Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas. 2019, Anais.. Faro: University of Algarve, 2019. Disponível em: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf. Acesso em: 15 out. 2024.

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      Amaro, K. C., & Tadini, C. C. (2019). Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve. Recuperado de https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf

    • NLM

      Amaro KC, Tadini CC. Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 out. 15 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf

    • Vancouver

      Amaro KC, Tadini CC. Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 out. 15 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf

  • Trabalho de evento-resumo periodico

    13C-Metabolic flux analysis reveals an entner-doudoroff pathway cyclic mode in simultaneous production of polyhydroxyalkanoates and rhamnolipids by pseudomonas aeruginosa LFM634 (2019)

    Oliveira, Rafael David de ; Novello, Vânia ; Gomez, José Gregório Cabrera ; Carrillo Le Roux, Galo Antonio

    Source: Anais do Simpósio Nacional de Bioprocessos. Conference titles: Simpósio Nacional de Bioprocessos. Unidades: EP, BIOTECNOLOGIA

    Subjects: ESPECTROMETRIA, ENZIMAS, GLICOSE

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      OLIVEIRA, Rafael David de et al. 13C-Metabolic flux analysis reveals an entner-doudoroff pathway cyclic mode in simultaneous production of polyhydroxyalkanoates and rhamnolipids by pseudomonas aeruginosa LFM634. Anais do Simpósio Nacional de Bioprocessos. Sao Paulo: Galoá. Disponível em: https://proceedings.science/sinaferm/sinaferm-sheb-2019/papers/13c-metabolic-flux-analysis-reveals-an-entner-doudoroff-pathway-cyclic-mode-in-simultaneous-production-of-polyhydroxyalk. Acesso em: 15 out. 2024. , 2019

    • APA

      Oliveira, R. D. de, Novello, V., Gomez, J. G. C., & Carrillo Le Roux, G. A. (2019). 13C-Metabolic flux analysis reveals an entner-doudoroff pathway cyclic mode in simultaneous production of polyhydroxyalkanoates and rhamnolipids by pseudomonas aeruginosa LFM634. Anais do Simpósio Nacional de Bioprocessos. Sao Paulo: Galoá. Recuperado de https://proceedings.science/sinaferm/sinaferm-sheb-2019/papers/13c-metabolic-flux-analysis-reveals-an-entner-doudoroff-pathway-cyclic-mode-in-simultaneous-production-of-polyhydroxyalk

    • NLM

      Oliveira RD de, Novello V, Gomez JGC, Carrillo Le Roux GA. 13C-Metabolic flux analysis reveals an entner-doudoroff pathway cyclic mode in simultaneous production of polyhydroxyalkanoates and rhamnolipids by pseudomonas aeruginosa LFM634 [Internet]. Anais do Simpósio Nacional de Bioprocessos. 2019 ;[citado 2024 out. 15 ] Available from: https://proceedings.science/sinaferm/sinaferm-sheb-2019/papers/13c-metabolic-flux-analysis-reveals-an-entner-doudoroff-pathway-cyclic-mode-in-simultaneous-production-of-polyhydroxyalk

    • Vancouver

      Oliveira RD de, Novello V, Gomez JGC, Carrillo Le Roux GA. 13C-Metabolic flux analysis reveals an entner-doudoroff pathway cyclic mode in simultaneous production of polyhydroxyalkanoates and rhamnolipids by pseudomonas aeruginosa LFM634 [Internet]. Anais do Simpósio Nacional de Bioprocessos. 2019 ;[citado 2024 out. 15 ] Available from: https://proceedings.science/sinaferm/sinaferm-sheb-2019/papers/13c-metabolic-flux-analysis-reveals-an-entner-doudoroff-pathway-cyclic-mode-in-simultaneous-production-of-polyhydroxyalk

  • Artigo de periodico

    Inactivation kinetics of pectin methylesterase, polyphenol oxidase, and peroxidase in cloudy apple juice under microwave and conventional heating to evaluate non-thermal microwave effects (2018)

    Siguemoto, Érica Sayuri ; Pereira, Letícia Jyo; Gut, Jorge Andrey Wilhelms

    Source: Food and Bioprocess Technology. Unidade: EP

    Subjects: SUCOS DE FRUTAS, PASTEURIZAÇÃO, ENZIMAS, CINÉTICA, TECNOLOGIA DE MICRO-ONDAS

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      SIGUEMOTO, Érica Sayuri e PEREIRA, Letícia Jyo e GUT, Jorge Andrey Wilhelms. Inactivation kinetics of pectin methylesterase, polyphenol oxidase, and peroxidase in cloudy apple juice under microwave and conventional heating to evaluate non-thermal microwave effects. Food and Bioprocess Technology, v. 11, p. 1359–1369, 2018Tradução . . Disponível em: https://doi.org/10.1007/s11947-018-2109-2. Acesso em: 15 out. 2024.

    • APA

      Siguemoto, É. S., Pereira, L. J., & Gut, J. A. W. (2018). Inactivation kinetics of pectin methylesterase, polyphenol oxidase, and peroxidase in cloudy apple juice under microwave and conventional heating to evaluate non-thermal microwave effects. Food and Bioprocess Technology, 11, 1359–1369. doi:10.1007/s11947-018-2109-2

    • NLM

      Siguemoto ÉS, Pereira LJ, Gut JAW. Inactivation kinetics of pectin methylesterase, polyphenol oxidase, and peroxidase in cloudy apple juice under microwave and conventional heating to evaluate non-thermal microwave effects [Internet]. Food and Bioprocess Technology. 2018 ; 11 1359–1369.[citado 2024 out. 15 ] Available from: https://doi.org/10.1007/s11947-018-2109-2

    • Vancouver

      Siguemoto ÉS, Pereira LJ, Gut JAW. Inactivation kinetics of pectin methylesterase, polyphenol oxidase, and peroxidase in cloudy apple juice under microwave and conventional heating to evaluate non-thermal microwave effects [Internet]. Food and Bioprocess Technology. 2018 ; 11 1359–1369.[citado 2024 out. 15 ] Available from: https://doi.org/10.1007/s11947-018-2109-2

  • Artigo de periodico

    Techno-economic analysis of the industrial production of a low-cost enzyme using E. coli: the case of recombinant β-glucosidase (2018)

    Ferreira, Rafael da Gama ; Azzoni, Adriano Rodrigues ; Freitas, Sindélia

    Source: Biotechnology for Biofuels. Unidade: EP

    Subjects: ENZIMAS, PRODUÇÃO (ECONOMIA)

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    • ABNT

      FERREIRA, Rafael da Gama e AZZONI, Adriano Rodrigues e FREITAS, Sindélia. Techno-economic analysis of the industrial production of a low-cost enzyme using E. coli: the case of recombinant β-glucosidase. Biotechnology for Biofuels, v. 11, n. 81, p. 1-13, 2018Tradução . . Disponível em: https://doi.org/10.1186/s13068-018-1077-0. Acesso em: 15 out. 2024.

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      Ferreira, R. da G., Azzoni, A. R., & Freitas, S. (2018). Techno-economic analysis of the industrial production of a low-cost enzyme using E. coli: the case of recombinant β-glucosidase. Biotechnology for Biofuels, 11( 81), 1-13. doi:10.1186/s13068-018-1077-0

    • NLM

      Ferreira R da G, Azzoni AR, Freitas S. Techno-economic analysis of the industrial production of a low-cost enzyme using E. coli: the case of recombinant β-glucosidase [Internet]. Biotechnology for Biofuels. 2018 ; 11( 81): 1-13.[citado 2024 out. 15 ] Available from: https://doi.org/10.1186/s13068-018-1077-0

    • Vancouver

      Ferreira R da G, Azzoni AR, Freitas S. Techno-economic analysis of the industrial production of a low-cost enzyme using E. coli: the case of recombinant β-glucosidase [Internet]. Biotechnology for Biofuels. 2018 ; 11( 81): 1-13.[citado 2024 out. 15 ] Available from: https://doi.org/10.1186/s13068-018-1077-0

  • Artigo de periodico

    Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization (2018)

    Siguemoto, Érica Sayuri ; Funcia, Eduardo dos Santos ; Pires, Marcos Neves; Gut, Jorge Andrey Wilhelms

    Source: Food and Bioproducts Processing. Unidade: EP

    Subjects: SUCOS DE FRUTAS, PASTEURIZAÇÃO, MODELOS MATEMÁTICOS, ENZIMAS, TECNOLOGIA DE MICRO-ONDAS

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      SIGUEMOTO, Érica Sayuri et al. Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization. Food and Bioproducts Processing, v. 111, p. 45-53, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2018.06.004. Acesso em: 15 out. 2024.

    • APA

      Siguemoto, É. S., Funcia, E. dos S., Pires, M. N., & Gut, J. A. W. (2018). Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization. Food and Bioproducts Processing, 111, 45-53. doi:10.1016/j.fbp.2018.06.004

    • NLM

      Siguemoto ÉS, Funcia E dos S, Pires MN, Gut JAW. Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization [Internet]. Food and Bioproducts Processing. 2018 ; 111 45-53.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.fbp.2018.06.004

    • Vancouver

      Siguemoto ÉS, Funcia E dos S, Pires MN, Gut JAW. Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization [Internet]. Food and Bioproducts Processing. 2018 ; 111 45-53.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.fbp.2018.06.004

  • Trabalho de evento

    Online monitoring of Pichia pastoris metabolism through respiration (2018)

    Parizotto, Letícia de Almeida ; Pessoa Junior, Adalberto ; Tonso, Aldo

    Source: Anais. Conference titles: Congresso Brasileiro de Engenharia Química. Unidades: FCF, EP

    Subjects: ENZIMAS, MONITORAMENTO

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    • ABNT

      PARIZOTTO, Letícia de Almeida e PESSOA JUNIOR, Adalberto e TONSO, Aldo. Online monitoring of Pichia pastoris metabolism through respiration. 2018, Anais.. São Paulo: Associação Brasileira de Engenharia Química/ABEQ, 2018. . Acesso em: 15 out. 2024.

    • APA

      Parizotto, L. de A., Pessoa Junior, A., & Tonso, A. (2018). Online monitoring of Pichia pastoris metabolism through respiration. In Anais. São Paulo: Associação Brasileira de Engenharia Química/ABEQ.

    • NLM

      Parizotto L de A, Pessoa Junior A, Tonso A. Online monitoring of Pichia pastoris metabolism through respiration. Anais. 2018 ;[citado 2024 out. 15 ]

    • Vancouver

      Parizotto L de A, Pessoa Junior A, Tonso A. Online monitoring of Pichia pastoris metabolism through respiration. Anais. 2018 ;[citado 2024 out. 15 ]

  • Artigo de periodico

    Validation of spectrophotometric microplate methods for polyphenol oxidase and peroxidase activities analysis in fruits and vegetables (2017)

    Siguemoto, Érica Sayuri ; Gut, Jorge Andrey Wilhelms

    Source: Food Science and Technology. Unidade: EP

    Subjects: POLIFENÓIS, PEROXIDASE, ENZIMAS, SUCOS DE FRUTAS

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    • ABNT

      SIGUEMOTO, Érica Sayuri e GUT, Jorge Andrey Wilhelms. Validation of spectrophotometric microplate methods for polyphenol oxidase and peroxidase activities analysis in fruits and vegetables. Food Science and Technology, v. 37, p. 148-153, 2017Tradução . . Disponível em: https://doi.org/10.1590/1678-457x.36216. Acesso em: 15 out. 2024.

    • APA

      Siguemoto, É. S., & Gut, J. A. W. (2017). Validation of spectrophotometric microplate methods for polyphenol oxidase and peroxidase activities analysis in fruits and vegetables. Food Science and Technology, 37, 148-153. doi:10.1590/1678-457x.36216

    • NLM

      Siguemoto ÉS, Gut JAW. Validation of spectrophotometric microplate methods for polyphenol oxidase and peroxidase activities analysis in fruits and vegetables [Internet]. Food Science and Technology. 2017 ; 37 148-153.[citado 2024 out. 15 ] Available from: https://doi.org/10.1590/1678-457x.36216

    • Vancouver

      Siguemoto ÉS, Gut JAW. Validation of spectrophotometric microplate methods for polyphenol oxidase and peroxidase activities analysis in fruits and vegetables [Internet]. Food Science and Technology. 2017 ; 37 148-153.[citado 2024 out. 15 ] Available from: https://doi.org/10.1590/1678-457x.36216

  • Trabalho de evento

    Production of L-asparaginase: a bibliometric study (2017)

    Parizotto, Letícia de Almeida ; Pessoa Junior, Adalberto ; Tonso, Aldo

    Source: Anais. Conference titles: Simpósio Nacional de Bioprocessos/SINAFERM. Unidades: FCF, EP

    Subjects: BIOPROCESSOS, ENZIMAS

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      PARIZOTTO, Letícia de Almeida e PESSOA JUNIOR, Adalberto e TONSO, Aldo. Production of L-asparaginase: a bibliometric study. 2017, Anais.. Aracaju: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2017. Disponível em: https://proceedings.science/proceedings/84/_papers/58624/download/fulltext_file1?lang=en. Acesso em: 15 out. 2024.

    • APA

      Parizotto, L. de A., Pessoa Junior, A., & Tonso, A. (2017). Production of L-asparaginase: a bibliometric study. In Anais. Aracaju: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Recuperado de https://proceedings.science/proceedings/84/_papers/58624/download/fulltext_file1?lang=en

    • NLM

      Parizotto L de A, Pessoa Junior A, Tonso A. Production of L-asparaginase: a bibliometric study [Internet]. Anais. 2017 ;[citado 2024 out. 15 ] Available from: https://proceedings.science/proceedings/84/_papers/58624/download/fulltext_file1?lang=en

    • Vancouver

      Parizotto L de A, Pessoa Junior A, Tonso A. Production of L-asparaginase: a bibliometric study [Internet]. Anais. 2017 ;[citado 2024 out. 15 ] Available from: https://proceedings.science/proceedings/84/_papers/58624/download/fulltext_file1?lang=en

  • Artigo de periodico

    Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch (2016)

    Altuna, Luz; Ribotta, Pablo Daniel ; Tadini, Carmen Cecília

    Source: LWT- Food Science and Technology. Unidade: EP

    Subjects: ENZIMAS, AMIDO, REOLOGIA

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    • ABNT

      ALTUNA, Luz e RIBOTTA, Pablo Daniel e TADINI, Carmen Cecília. Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch. LWT- Food Science and Technology, v. 73, p. 267-273, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2016.06.010. Acesso em: 15 out. 2024.

    • APA

      Altuna, L., Ribotta, P. D., & Tadini, C. C. (2016). Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch. LWT- Food Science and Technology, 73, 267-273. doi:10.1016/j.lwt.2016.06.010

    • NLM

      Altuna L, Ribotta PD, Tadini CC. Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch [Internet]. LWT- Food Science and Technology. 2016 ; 73 267-273.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.lwt.2016.06.010

    • Vancouver

      Altuna L, Ribotta PD, Tadini CC. Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch [Internet]. LWT- Food Science and Technology. 2016 ; 73 267-273.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.lwt.2016.06.010

  • Trabalho de evento-anais periodico

    Ajuste de modelo cinético de inativação de polifenoloxidase na pasteurização de água de coco verde por micro-ondas focalizadas (2016)

    Funcia, Eduardo dos Santos ; Cavalcante, Tiago Augusto Bulhões Bezerra ; Gut, Jorge Andrey Wilhelms

    Source: Programa Final e Livro de Resumos ... Congresso Brasileiro de Engenharia Química. Conference titles: Congresso Brasileiro de Engenharia Química. Unidade: EP

    Subjects: COCO, ENZIMAS, PASTEURIZAÇÃO, TRATAMENTO TÉRMICO, TECNOLOGIA DE MICRO-ONDAS

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    • ABNT

      FUNCIA, Eduardo dos Santos e CAVALCANTE, Tiago Augusto Bulhões Bezerra e GUT, Jorge Andrey Wilhelms. Ajuste de modelo cinético de inativação de polifenoloxidase na pasteurização de água de coco verde por micro-ondas focalizadas. Programa Final e Livro de Resumos .. Congresso Brasileiro de Engenharia Química. Campinas: Galoá. Disponível em: https://proceedings.science/cobeq/cobeq-2016/papers/ajuste-de-modelo-cinetico-de-inativacao-de-polifenoloxidase-na-pasteurizacao-de-agua-de-coco-verde-por-micro-ondas-focal. Acesso em: 15 out. 2024. , 2016

    • APA

      Funcia, E. dos S., Cavalcante, T. A. B. B., & Gut, J. A. W. (2016). Ajuste de modelo cinético de inativação de polifenoloxidase na pasteurização de água de coco verde por micro-ondas focalizadas. Programa Final e Livro de Resumos .. Congresso Brasileiro de Engenharia Química. Campinas: Galoá. Recuperado de https://proceedings.science/cobeq/cobeq-2016/papers/ajuste-de-modelo-cinetico-de-inativacao-de-polifenoloxidase-na-pasteurizacao-de-agua-de-coco-verde-por-micro-ondas-focal

    • NLM

      Funcia E dos S, Cavalcante TABB, Gut JAW. Ajuste de modelo cinético de inativação de polifenoloxidase na pasteurização de água de coco verde por micro-ondas focalizadas [Internet]. Programa Final e Livro de Resumos .. Congresso Brasileiro de Engenharia Química. 2016 ; 1 1-8.[citado 2024 out. 15 ] Available from: https://proceedings.science/cobeq/cobeq-2016/papers/ajuste-de-modelo-cinetico-de-inativacao-de-polifenoloxidase-na-pasteurizacao-de-agua-de-coco-verde-por-micro-ondas-focal

    • Vancouver

      Funcia E dos S, Cavalcante TABB, Gut JAW. Ajuste de modelo cinético de inativação de polifenoloxidase na pasteurização de água de coco verde por micro-ondas focalizadas [Internet]. Programa Final e Livro de Resumos .. Congresso Brasileiro de Engenharia Química. 2016 ; 1 1-8.[citado 2024 out. 15 ] Available from: https://proceedings.science/cobeq/cobeq-2016/papers/ajuste-de-modelo-cinetico-de-inativacao-de-polifenoloxidase-na-pasteurizacao-de-agua-de-coco-verde-por-micro-ondas-focal

  • Trabalho de evento-anais periodico

    Investigação de efeitos térmicos e não-térmicos de micro-ondas focalizadas na inativação da enzima polifenoloxidase (2016)

    Cavalcante, Tiago Augusto Bulhões Bezerra ; Funcia, Eduardo dos Santos ; Gut, Jorge Andrey Wilhelms

    Source: Programa Final e Livro de Resumos ... Congresso Brasileiro de Engenharia Química. Conference titles: Congresso Brasileiro de Engenharia Química. Unidade: EP

    Subjects: ENZIMAS, PASTEURIZAÇÃO, TRATAMENTO TÉRMICO, TECNOLOGIA DE MICRO-ONDAS

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    • ABNT

      CAVALCANTE, Tiago Augusto Bulhões Bezerra e FUNCIA, Eduardo dos Santos e GUT, Jorge Andrey Wilhelms. Investigação de efeitos térmicos e não-térmicos de micro-ondas focalizadas na inativação da enzima polifenoloxidase. Programa Final e Livro de Resumos .. Congresso Brasileiro de Engenharia Química. Campinas: Galoá. Disponível em: https://proceedings.science/cobeq/cobeq-2016/papers/investigacao-de-efeitos-termicos-e-nao-termicos-de-micro-ondas-focalizadas-na-inativacao-da-enzima-polifenoloxidase. Acesso em: 15 out. 2024. , 2016

    • APA

      Cavalcante, T. A. B. B., Funcia, E. dos S., & Gut, J. A. W. (2016). Investigação de efeitos térmicos e não-térmicos de micro-ondas focalizadas na inativação da enzima polifenoloxidase. Programa Final e Livro de Resumos .. Congresso Brasileiro de Engenharia Química. Campinas: Galoá. Recuperado de https://proceedings.science/cobeq/cobeq-2016/papers/investigacao-de-efeitos-termicos-e-nao-termicos-de-micro-ondas-focalizadas-na-inativacao-da-enzima-polifenoloxidase

    • NLM

      Cavalcante TABB, Funcia E dos S, Gut JAW. Investigação de efeitos térmicos e não-térmicos de micro-ondas focalizadas na inativação da enzima polifenoloxidase [Internet]. Programa Final e Livro de Resumos .. Congresso Brasileiro de Engenharia Química. 2016 ; 1 1-8.[citado 2024 out. 15 ] Available from: https://proceedings.science/cobeq/cobeq-2016/papers/investigacao-de-efeitos-termicos-e-nao-termicos-de-micro-ondas-focalizadas-na-inativacao-da-enzima-polifenoloxidase

    • Vancouver

      Cavalcante TABB, Funcia E dos S, Gut JAW. Investigação de efeitos térmicos e não-térmicos de micro-ondas focalizadas na inativação da enzima polifenoloxidase [Internet]. Programa Final e Livro de Resumos .. Congresso Brasileiro de Engenharia Química. 2016 ; 1 1-8.[citado 2024 out. 15 ] Available from: https://proceedings.science/cobeq/cobeq-2016/papers/investigacao-de-efeitos-termicos-e-nao-termicos-de-micro-ondas-focalizadas-na-inativacao-da-enzima-polifenoloxidase

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