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Artigo de periodico
A single-step microdistillation procedure for the determination of total vicinal diketones in beers (2024)
Gomes, Winston Pinheiro Claro ; Rocha, Fábio Rodrigo Piovezani; Melchert, Wanessa Roberta
Source: Microchemical Journal. Unidades: CENA, ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CERVEJA, DESTILAÇÃO, INDÚSTRIA DE BEBIDAS, QUÍMICA VERDE
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ABNT
GOMES, Winston Pinheiro Claro e ROCHA, Fábio Rodrigo Piovezani e MELCHERT, Wanessa Roberta. A single-step microdistillation procedure for the determination of total vicinal diketones in beers. Microchemical Journal, v. 204, p. 1-7, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.microc.2024.110969. Acesso em: 01 nov. 2024.
APA
Gomes, W. P. C., Rocha, F. R. P., & Melchert, W. R. (2024). A single-step microdistillation procedure for the determination of total vicinal diketones in beers. Microchemical Journal, 204, 1-7. doi:10.1016/j.microc.2024.110969
NLM
Gomes WPC, Rocha FRP, Melchert WR. A single-step microdistillation procedure for the determination of total vicinal diketones in beers [Internet]. Microchemical Journal. 2024 ; 204 1-7.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.microc.2024.110969
Vancouver
Gomes WPC, Rocha FRP, Melchert WR. A single-step microdistillation procedure for the determination of total vicinal diketones in beers [Internet]. Microchemical Journal. 2024 ; 204 1-7.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.microc.2024.110969
Artigo de periodico
Salt-assisted liquid-liquid extraction and on-column concentration for chromatographic determination of phenolic compounds in beer (2024)
Martins, Luís Cláudio ; Acevedo, Maria Soledad Moura Soares Fernandez ; Gama, Mariana Roberto ; Rocha, Fábio Rodrigo Piovezani
Source: Advances in Sample Preparation. Unidades: CENA, ESALQ
Subjects: CROMATOGRAFIA LÍQUIDA, FLAVONOIDES, COMPOSTOS FENÓLICOS, CERVEJA
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ABNT
MARTINS, Luís Cláudio et al. Salt-assisted liquid-liquid extraction and on-column concentration for chromatographic determination of phenolic compounds in beer. Advances in Sample Preparation, v. 9, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.sampre.2024.100107. Acesso em: 01 nov. 2024.
APA
Martins, L. C., Acevedo, M. S. M. S. F., Gama, M. R., & Rocha, F. R. P. (2024). Salt-assisted liquid-liquid extraction and on-column concentration for chromatographic determination of phenolic compounds in beer. Advances in Sample Preparation, 9. doi:10.1016/j.sampre.2024.100107
NLM
Martins LC, Acevedo MSMSF, Gama MR, Rocha FRP. Salt-assisted liquid-liquid extraction and on-column concentration for chromatographic determination of phenolic compounds in beer [Internet]. Advances in Sample Preparation. 2024 ; 9[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.sampre.2024.100107
Vancouver
Martins LC, Acevedo MSMSF, Gama MR, Rocha FRP. Salt-assisted liquid-liquid extraction and on-column concentration for chromatographic determination of phenolic compounds in beer [Internet]. Advances in Sample Preparation. 2024 ; 9[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.sampre.2024.100107
Artigo de periodico
Biorefinery of brewery spent grain to obtain bioproducts with high value-added in the market (2024)
Outeiriño, David ; Costa-Trigo, Iván ; Ochogavias, Aida; Oliveira, Ricardo Pinheiro de Souza ; Guerra, Nelson Pérez ; Salgado, José Manuel ; Domínguez, José Manuel
Source: New BIOTECHNOLOGY. Unidade: FCF
Subjects: CERVEJA, LÍQUIDOS IÔNICOS, ÁCIDO LÁCTICO
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ABNT
OUTEIRIÑO, David et al. Biorefinery of brewery spent grain to obtain bioproducts with high value-added in the market. New BIOTECHNOLOGY, v. 79, p. 111-119, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.nbt.2023.12.010. Acesso em: 01 nov. 2024.
APA
Outeiriño, D., Costa-Trigo, I., Ochogavias, A., Oliveira, R. P. de S., Guerra, N. P., Salgado, J. M., & Domínguez, J. M. (2024). Biorefinery of brewery spent grain to obtain bioproducts with high value-added in the market. New BIOTECHNOLOGY, 79, 111-119. doi:10.1016/j.nbt.2023.12.010
NLM
Outeiriño D, Costa-Trigo I, Ochogavias A, Oliveira RP de S, Guerra NP, Salgado JM, Domínguez JM. Biorefinery of brewery spent grain to obtain bioproducts with high value-added in the market [Internet]. New BIOTECHNOLOGY. 2024 ; 79 111-119.[citado 2024 nov. 01 ] Available from: https://dx.doi.org/10.1016/j.nbt.2023.12.010
Vancouver
Outeiriño D, Costa-Trigo I, Ochogavias A, Oliveira RP de S, Guerra NP, Salgado JM, Domínguez JM. Biorefinery of brewery spent grain to obtain bioproducts with high value-added in the market [Internet]. New BIOTECHNOLOGY. 2024 ; 79 111-119.[citado 2024 nov. 01 ] Available from: https://dx.doi.org/10.1016/j.nbt.2023.12.010
Artigo de periodico
The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer (2023)
Herkenhoff, Marcos Edgar ; Battistini, Carolina ; Praia, Ana Beatriz ; Rossini, Bruno Cesar ; Santos, Lucilene Delazari dos ; Brödel, Oliver; Frohme, Marcus; Frohme, Marcus ; Saad, Susana Marta Isay
Source: Food Research International. Unidade: FCF
Subjects: PROBIÓTICOS, CERVEJA, PROTEÔMICA, METABOLÔMICA
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ABNT
HERKENHOFF, Marcos Edgar et al. The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer. Food Research International, v. 167, p. 1-20 art. 112704, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023. Acesso em: 01 nov. 2024.
APA
Herkenhoff, M. E., Battistini, C., Praia, A. B., Rossini, B. C., Santos, L. D. dos, Brödel, O., et al. (2023). The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer. Food Research International, 167, 1-20 art. 112704. doi:10.1016/j.foodres.2023
NLM
Herkenhoff ME, Battistini C, Praia AB, Rossini BC, Santos LD dos, Brödel O, Frohme M, Frohme M, Saad SMI. The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer [Internet]. Food Research International. 2023 ; 167 1-20 art. 112704.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.foodres.2023
Vancouver
Herkenhoff ME, Battistini C, Praia AB, Rossini BC, Santos LD dos, Brödel O, Frohme M, Frohme M, Saad SMI. The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer [Internet]. Food Research International. 2023 ; 167 1-20 art. 112704.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.foodres.2023
Artigo de periodico
Optimized conditions for methane production and energy valorization through co-digestion of solid and liquid wastes from coffee and beer industries using granular sludge and cattle manure (2023)
Rodrigues, Caroline Varella; Camargo, Franciele Pereira; Lourenço, Vitor Alves; Sakamoto, Isabel Kimiko ; Maintinguer, Sandra Imaculada; Silva, Edson Luiz; Varesche, Maria Bernadete Amancio
Source: Journal of Environmental Chemical Engineering. Unidade: EESC
Subjects: ENGENHARIA HIDRÁULICA, RESÍDUOS SÓLIDOS, EFLUENTES, CERVEJA, CAFÉ, ESTERCO
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ABNT
RODRIGUES, Caroline Varella et al. Optimized conditions for methane production and energy valorization through co-digestion of solid and liquid wastes from coffee and beer industries using granular sludge and cattle manure. Journal of Environmental Chemical Engineering, v. 11, n. 6, p. 1-14, 2023Tradução . . Disponível em: http://dx.doi.org/10.1016/j.jece.2023.111250. Acesso em: 01 nov. 2024.
APA
Rodrigues, C. V., Camargo, F. P., Lourenço, V. A., Sakamoto, I. K., Maintinguer, S. I., Silva, E. L., & Varesche, M. B. A. (2023). Optimized conditions for methane production and energy valorization through co-digestion of solid and liquid wastes from coffee and beer industries using granular sludge and cattle manure. Journal of Environmental Chemical Engineering, 11( 6), 1-14. doi:10.1016/j.jece.2023.111250
NLM
Rodrigues CV, Camargo FP, Lourenço VA, Sakamoto IK, Maintinguer SI, Silva EL, Varesche MBA. Optimized conditions for methane production and energy valorization through co-digestion of solid and liquid wastes from coffee and beer industries using granular sludge and cattle manure [Internet]. Journal of Environmental Chemical Engineering. 2023 ; 11( 6): 1-14.[citado 2024 nov. 01 ] Available from: http://dx.doi.org/10.1016/j.jece.2023.111250
Vancouver
Rodrigues CV, Camargo FP, Lourenço VA, Sakamoto IK, Maintinguer SI, Silva EL, Varesche MBA. Optimized conditions for methane production and energy valorization through co-digestion of solid and liquid wastes from coffee and beer industries using granular sludge and cattle manure [Internet]. Journal of Environmental Chemical Engineering. 2023 ; 11( 6): 1-14.[citado 2024 nov. 01 ] Available from: http://dx.doi.org/10.1016/j.jece.2023.111250
Artigo de periodico
Water sorption properties of brewer s spent grain: a study aimed at its stabilization for further conversion into value-added products (2023)
Sanches, Marcio Augusto Ribeiro ; Augusto, Pedro Esteves Duarte ; Polachini, Tiago Carregari ; Telis-Romero, Javier
Source: Biomass and Bioenergy. Unidade: ESALQ
Subjects: BAGAÇOS, BIOMASSA, CELULOSE, CERVEJA, INDÚSTRIA DE BEBIDAS, LIGNINA
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ABNT
SANCHES, Marcio Augusto Ribeiro et al. Water sorption properties of brewer s spent grain: a study aimed at its stabilization for further conversion into value-added products. Biomass and Bioenergy, v. 170, p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.biombioe.2023.106718. Acesso em: 01 nov. 2024.
APA
Sanches, M. A. R., Augusto, P. E. D., Polachini, T. C., & Telis-Romero, J. (2023). Water sorption properties of brewer s spent grain: a study aimed at its stabilization for further conversion into value-added products. Biomass and Bioenergy, 170, 1-11. doi:10.1016/j.biombioe.2023.106718
NLM
Sanches MAR, Augusto PED, Polachini TC, Telis-Romero J. Water sorption properties of brewer s spent grain: a study aimed at its stabilization for further conversion into value-added products [Internet]. Biomass and Bioenergy. 2023 ; 170 1-11.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.biombioe.2023.106718
Vancouver
Sanches MAR, Augusto PED, Polachini TC, Telis-Romero J. Water sorption properties of brewer s spent grain: a study aimed at its stabilization for further conversion into value-added products [Internet]. Biomass and Bioenergy. 2023 ; 170 1-11.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.biombioe.2023.106718
Trabalho de evento-resumo
Omics technologies for evaluation of starter and probiotic strains in the Brazilian-style beer Catharina sour (2022)
Herkenhoff, Marcos Edgar ; Battistini, Carolina ; Praia, Ana Beatriz ; Rossini, Bruno Cesar ; Santos, Lucilene Delazari dos ; Brödel, Oliver ; Frohme, Marcus ; Saad, Susana Marta Isay
Source: Abstracts. Conference titles: Beneficial Microbes Conference: Pre-and Probiotics for Lifelong Human and Animal Health. Unidade: FCF
Subjects: PROBIÓTICOS, CERVEJA
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ABNT
HERKENHOFF, Marcos Edgar et al. Omics technologies for evaluation of starter and probiotic strains in the Brazilian-style beer Catharina sour. 2022, Anais.. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2022. Disponível em: https://www.BeneficialMicrobes2022.org. Acesso em: 01 nov. 2024.
APA
Herkenhoff, M. E., Battistini, C., Praia, A. B., Rossini, B. C., Santos, L. D. dos, Brödel, O., et al. (2022). Omics technologies for evaluation of starter and probiotic strains in the Brazilian-style beer Catharina sour. In Abstracts. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Recuperado de https://www.BeneficialMicrobes2022.org
NLM
Herkenhoff ME, Battistini C, Praia AB, Rossini BC, Santos LD dos, Brödel O, Frohme M, Saad SMI. Omics technologies for evaluation of starter and probiotic strains in the Brazilian-style beer Catharina sour [Internet]. Abstracts. 2022 ;[citado 2024 nov. 01 ] Available from: https://www.BeneficialMicrobes2022.org
Vancouver
Herkenhoff ME, Battistini C, Praia AB, Rossini BC, Santos LD dos, Brödel O, Frohme M, Saad SMI. Omics technologies for evaluation of starter and probiotic strains in the Brazilian-style beer Catharina sour [Internet]. Abstracts. 2022 ;[citado 2024 nov. 01 ] Available from: https://www.BeneficialMicrobes2022.org
Trabalho de evento-resumo
Viability of the Lacticaseibacillus (L.) paracasei F19 probiotic strain in a sour beer with fruit juice and by-product (2022)
Praia, Ana Beatriz ; Herkenhoff, Marcos Edgar ; Saad, Susana Marta Isay
Source: Abstracts. Conference titles: Beneficial Microbes Conference: Pre-and Probiotics for Lifelong Human and Animal Health. Unidade: FCF
Subjects: PROBIÓTICOS, CERVEJA
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ABNT
PRAIA, Ana Beatriz e HERKENHOFF, Marcos Edgar e SAAD, Susana Marta Isay. Viability of the Lacticaseibacillus (L.) paracasei F19 probiotic strain in a sour beer with fruit juice and by-product. 2022, Anais.. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2022. Disponível em: https://www.BeneficialMicrobes2022.org. Acesso em: 01 nov. 2024.
APA
Praia, A. B., Herkenhoff, M. E., & Saad, S. M. I. (2022). Viability of the Lacticaseibacillus (L.) paracasei F19 probiotic strain in a sour beer with fruit juice and by-product. In Abstracts. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Recuperado de https://www.BeneficialMicrobes2022.org
NLM
Praia AB, Herkenhoff ME, Saad SMI. Viability of the Lacticaseibacillus (L.) paracasei F19 probiotic strain in a sour beer with fruit juice and by-product [Internet]. Abstracts. 2022 ;[citado 2024 nov. 01 ] Available from: https://www.BeneficialMicrobes2022.org
Vancouver
Praia AB, Herkenhoff ME, Saad SMI. Viability of the Lacticaseibacillus (L.) paracasei F19 probiotic strain in a sour beer with fruit juice and by-product [Internet]. Abstracts. 2022 ;[citado 2024 nov. 01 ] Available from: https://www.BeneficialMicrobes2022.org
Artigo de periodico
Enhanced hydrolytic efficiency of an engineered CBM11-glucanase enzyme chimera against barley β-d-glucan extracts (2021)
Furtado, Gilvan Pessoa; Carli, Sibeli de ; Meleiro, Luana Parras ; Salgado, José Carlos Santos ; Ward, Richard John
Source: Food Chemistry. Unidade: FFCLRP
Subjects: CARBOIDRATOS, PROTEÍNAS, CEVADA, CERVEJA
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ABNT
FURTADO, Gilvan Pessoa et al. Enhanced hydrolytic efficiency of an engineered CBM11-glucanase enzyme chimera against barley β-d-glucan extracts. Food Chemistry, v. 365, p. 1-7, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.130460. Acesso em: 01 nov. 2024.
APA
Furtado, G. P., Carli, S. de, Meleiro, L. P., Salgado, J. C. S., & Ward, R. J. (2021). Enhanced hydrolytic efficiency of an engineered CBM11-glucanase enzyme chimera against barley β-d-glucan extracts. Food Chemistry, 365, 1-7. doi:10.1016/j.foodchem.2021.130460
NLM
Furtado GP, Carli S de, Meleiro LP, Salgado JCS, Ward RJ. Enhanced hydrolytic efficiency of an engineered CBM11-glucanase enzyme chimera against barley β-d-glucan extracts [Internet]. Food Chemistry. 2021 ; 365 1-7.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130460
Vancouver
Furtado GP, Carli S de, Meleiro LP, Salgado JCS, Ward RJ. Enhanced hydrolytic efficiency of an engineered CBM11-glucanase enzyme chimera against barley β-d-glucan extracts [Internet]. Food Chemistry. 2021 ; 365 1-7.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130460
Artigo de periodico
Unraveling Brazilian bioethanol yeasts as novel starters for high-gravity brewing (2020)
Christofoleti-Furlan, Renata Maria ; Portugal, Cauré Barbosa ; Varize, Camila Souza ; Muynarsk, Elisângela de Souza Miranda ; Alcarde, André Ricardo ; Basso, Luiz Carlos
Source: Food Research International. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CERVEJA, ETANOL, FERMENTAÇÃO ALCOÓLICA, LEVEDURAS, SACCHAROMYCES
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ABNT
CHRISTOFOLETI-FURLAN, Renata Maria et al. Unraveling Brazilian bioethanol yeasts as novel starters for high-gravity brewing. Food Research International, v. 135, p. 1-13, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109282. Acesso em: 01 nov. 2024.
APA
Christofoleti-Furlan, R. M., Portugal, C. B., Varize, C. S., Muynarsk, E. de S. M., Alcarde, A. R., & Basso, L. C. (2020). Unraveling Brazilian bioethanol yeasts as novel starters for high-gravity brewing. Food Research International, 135, 1-13. doi:10.1016/j.foodres.2020.109282
NLM
Christofoleti-Furlan RM, Portugal CB, Varize CS, Muynarsk E de SM, Alcarde AR, Basso LC. Unraveling Brazilian bioethanol yeasts as novel starters for high-gravity brewing [Internet]. Food Research International. 2020 ; 135 1-13.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.foodres.2020.109282
Vancouver
Christofoleti-Furlan RM, Portugal CB, Varize CS, Muynarsk E de SM, Alcarde AR, Basso LC. Unraveling Brazilian bioethanol yeasts as novel starters for high-gravity brewing [Internet]. Food Research International. 2020 ; 135 1-13.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.foodres.2020.109282
Artigo de periodico
Novel amylase-producing fungus hydrolyzing wheat and brewing residues, Aspergillus carbonarius, discovered in tropical forest remnant (2020)
Pasin, Thiago Machado ; Moreira, Eliano dos Anjos; Lucas, Rosymar Coutinho de ; Benassi, Vivian Machado; Ziotti, Luciana Sobrani; Cereia, Mariana ; Polizeli, Maria de Lourdes Teixeira de Moraes
Source: Folia Microbiologica. Unidades: FMRP, FFCLRP
Subjects: FUNGOS, AMILASES, ASPERGILLUS, FLORESTAS TROPICAIS, TRIGO, CERVEJA, BIOTECNOLOGIA
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ABNT
PASIN, Thiago Machado et al. Novel amylase-producing fungus hydrolyzing wheat and brewing residues, Aspergillus carbonarius, discovered in tropical forest remnant. Folia Microbiologica, v. 65, n. 1, p. 173-184, 2020Tradução . . Disponível em: https://doi.org/10.1007/s12223-019-00720-4. Acesso em: 01 nov. 2024.
APA
Pasin, T. M., Moreira, E. dos A., Lucas, R. C. de, Benassi, V. M., Ziotti, L. S., Cereia, M., & Polizeli, M. de L. T. de M. (2020). Novel amylase-producing fungus hydrolyzing wheat and brewing residues, Aspergillus carbonarius, discovered in tropical forest remnant. Folia Microbiologica, 65( 1), 173-184. doi:10.1007/s12223-019-00720-4
NLM
Pasin TM, Moreira E dos A, Lucas RC de, Benassi VM, Ziotti LS, Cereia M, Polizeli M de LT de M. Novel amylase-producing fungus hydrolyzing wheat and brewing residues, Aspergillus carbonarius, discovered in tropical forest remnant [Internet]. Folia Microbiologica. 2020 ; 65( 1): 173-184.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1007/s12223-019-00720-4
Vancouver
Pasin TM, Moreira E dos A, Lucas RC de, Benassi VM, Ziotti LS, Cereia M, Polizeli M de LT de M. Novel amylase-producing fungus hydrolyzing wheat and brewing residues, Aspergillus carbonarius, discovered in tropical forest remnant [Internet]. Folia Microbiologica. 2020 ; 65( 1): 173-184.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1007/s12223-019-00720-4
Artigo de periodico
Cachaça yeast strains: alternative starters to produce beer and bioethanol (2018)
Araújo, Thalita Macedo; Souza, Magalhães Teixeira; Diniz, Raphael Hermano Santos; Yamakawa, Celina Kiyomi; Soares, Lauren Bergmann; Lenczak, Jaciane Lutz; Oliveira, Juliana Velasco de Castro; Goldman, Gustavo Henrique; Barbosa, Edilene Alves; Campos, Anna Clara Silva; Castro, Ieso Miranda; Brandão, Rogelio Lopes
Source: Antonie van Leeuwenhoek. Unidade: FCFRP
Subjects: CERVEJA, CACHAÇA, COMPOSTOS AROMÁTICOS, ETANOL
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ABNT
ARAÚJO, Thalita Macedo et al. Cachaça yeast strains: alternative starters to produce beer and bioethanol. Antonie van Leeuwenhoek, v. 111, n. 10, p. 1749-1766, 2018Tradução . . Disponível em: https://doi.org/10.1007/s10482-018-1063-3. Acesso em: 01 nov. 2024.
APA
Araújo, T. M., Souza, M. T., Diniz, R. H. S., Yamakawa, C. K., Soares, L. B., Lenczak, J. L., et al. (2018). Cachaça yeast strains: alternative starters to produce beer and bioethanol. Antonie van Leeuwenhoek, 111( 10), 1749-1766. doi:10.1007/s10482-018-1063-3
NLM
Araújo TM, Souza MT, Diniz RHS, Yamakawa CK, Soares LB, Lenczak JL, Oliveira JV de C, Goldman GH, Barbosa EA, Campos ACS, Castro IM, Brandão RL. Cachaça yeast strains: alternative starters to produce beer and bioethanol [Internet]. Antonie van Leeuwenhoek. 2018 ; 111( 10): 1749-1766.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1007/s10482-018-1063-3
Vancouver
Araújo TM, Souza MT, Diniz RHS, Yamakawa CK, Soares LB, Lenczak JL, Oliveira JV de C, Goldman GH, Barbosa EA, Campos ACS, Castro IM, Brandão RL. Cachaça yeast strains: alternative starters to produce beer and bioethanol [Internet]. Antonie van Leeuwenhoek. 2018 ; 111( 10): 1749-1766.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1007/s10482-018-1063-3
Artigo de periodico
Using brewer's spent grain to formulate culture media for the production of bacteriocins using Patagonian strains (2018)
Paz, Alicia; Sabo, Sabrina da Silva; Vallejo, Marisol; Marguet, Emilio; Oliveira, Ricardo Pinheiro de Souza ; Domínguez, José Manuel
Source: Food Science and Technology. Unidade: FCF
Subjects: CERVEJA, LACTOCOCCUS, ENTEROCOCCUS, LISTERIA
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ABNT
PAZ, Alicia et al. Using brewer's spent grain to formulate culture media for the production of bacteriocins using Patagonian strains. Food Science and Technology, v. 96, p. 166-174, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.05.027. Acesso em: 01 nov. 2024.
APA
Paz, A., Sabo, S. da S., Vallejo, M., Marguet, E., Oliveira, R. P. de S., & Domínguez, J. M. (2018). Using brewer's spent grain to formulate culture media for the production of bacteriocins using Patagonian strains. Food Science and Technology, 96, 166-174. doi:10.1016/j.lwt.2018.05.027
NLM
Paz A, Sabo S da S, Vallejo M, Marguet E, Oliveira RP de S, Domínguez JM. Using brewer's spent grain to formulate culture media for the production of bacteriocins using Patagonian strains [Internet]. Food Science and Technology. 2018 ; 96 166-174.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.lwt.2018.05.027
Vancouver
Paz A, Sabo S da S, Vallejo M, Marguet E, Oliveira RP de S, Domínguez JM. Using brewer's spent grain to formulate culture media for the production of bacteriocins using Patagonian strains [Internet]. Food Science and Technology. 2018 ; 96 166-174.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.lwt.2018.05.027
Artigo de periodico
Mycotoxin analysis of industrial beers from Brazil: the influence of fumonisin B1 and deoxynivalenol in beer quality (2017)
Piacentini, Karim Cristina; Rocha, Liliana de Oliveira; Fontes, Lívia de Carvalho; Carnielli, Lorena; Reis, Tatiana Alves dos; Corrêa, Benedito
Source: Food Chemistry. Unidade: ICB
Subjects: MICROBIOLOGIA, MICOTOXINAS, CERVEJA, BEBIDAS ALCOÓLICAS, CROMATOGRAFIA LÍQUIDA, FUNGICIDAS INDUSTRIAIS
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ABNT
PIACENTINI, Karim Cristina et al. Mycotoxin analysis of industrial beers from Brazil: the influence of fumonisin B1 and deoxynivalenol in beer quality. Food Chemistry, v. 218, p. 64-69, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2016.09.062. Acesso em: 01 nov. 2024.
APA
Piacentini, K. C., Rocha, L. de O., Fontes, L. de C., Carnielli, L., Reis, T. A. dos, & Corrêa, B. (2017). Mycotoxin analysis of industrial beers from Brazil: the influence of fumonisin B1 and deoxynivalenol in beer quality. Food Chemistry, 218, 64-69. doi:10.1016/j.foodchem.2016.09.062
NLM
Piacentini KC, Rocha L de O, Fontes L de C, Carnielli L, Reis TA dos, Corrêa B. Mycotoxin analysis of industrial beers from Brazil: the influence of fumonisin B1 and deoxynivalenol in beer quality [Internet]. Food Chemistry. 2017 ; 218 64-69.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2016.09.062
Vancouver
Piacentini KC, Rocha L de O, Fontes L de C, Carnielli L, Reis TA dos, Corrêa B. Mycotoxin analysis of industrial beers from Brazil: the influence of fumonisin B1 and deoxynivalenol in beer quality [Internet]. Food Chemistry. 2017 ; 218 64-69.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2016.09.062
Artigo de periodico
Characterization of phenolic composition in chestnut leaves and beer residue by LC-DAD-ESI-MS (2016)
Munekata, Paulo Eduardo Sichetti; Franco, Daniel; Trindade, Marco Antonio; Lorenzo Rodríguez, José M
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: RESÍDUOS AGRÍCOLAS, INDÚSTRIA DE BEBIDAS, CERVEJA, FLAVONOIDES, FOLHAS (PLANTAS), TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MUNEKATA, Paulo Eduardo Sichetti et al. Characterization of phenolic composition in chestnut leaves and beer residue by LC-DAD-ESI-MS. LWT - Food Science and Technology, v. 68, p. 52-58, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2015.11.017. Acesso em: 01 nov. 2024.
APA
Munekata, P. E. S., Franco, D., Trindade, M. A., & Lorenzo Rodríguez, J. M. (2016). Characterization of phenolic composition in chestnut leaves and beer residue by LC-DAD-ESI-MS. LWT - Food Science and Technology, 68, 52-58. doi:10.1016/j.lwt.2015.11.017
NLM
Munekata PES, Franco D, Trindade MA, Lorenzo Rodríguez JM. Characterization of phenolic composition in chestnut leaves and beer residue by LC-DAD-ESI-MS [Internet]. LWT - Food Science and Technology. 2016 ; 68 52-58.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.lwt.2015.11.017
Vancouver
Munekata PES, Franco D, Trindade MA, Lorenzo Rodríguez JM. Characterization of phenolic composition in chestnut leaves and beer residue by LC-DAD-ESI-MS [Internet]. LWT - Food Science and Technology. 2016 ; 68 52-58.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.lwt.2015.11.017
Artigo de periodico
Stable carbon isotopic composition of Brazilian beers: a comparison between large and small scale breweries (2013)
Mardegan, Silvia Fernanda ; Andrade, Tatiana Morgan Berteli; Sousa Neto, Eráclito Rodrigues de; Vasconcellos, Eduardo Ballespi de Castro; Martins, Luiz Felipe Borges; Mendonça, Tehra Gomes; Martinelli, Luiz Antonio
Source: Journal of Food Composition and Analysis. Unidade: CENA
Subjects: CERVEJA, ISÓTOPOS ESTÁVEIS, ANÁLISE DE ALIMENTOS, COMPOSIÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARDEGAN, Silvia Fernanda et al. Stable carbon isotopic composition of Brazilian beers: a comparison between large and small scale breweries. Journal of Food Composition and Analysis, v. 29, p. 52–57, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2012.10.004. Acesso em: 01 nov. 2024.
APA
Mardegan, S. F., Andrade, T. M. B., Sousa Neto, E. R. de, Vasconcellos, E. B. de C., Martins, L. F. B., Mendonça, T. G., & Martinelli, L. A. (2013). Stable carbon isotopic composition of Brazilian beers: a comparison between large and small scale breweries. Journal of Food Composition and Analysis, 29, 52–57. doi:10.1016/j.jfca.2012.10.004
NLM
Mardegan SF, Andrade TMB, Sousa Neto ER de, Vasconcellos EB de C, Martins LFB, Mendonça TG, Martinelli LA. Stable carbon isotopic composition of Brazilian beers: a comparison between large and small scale breweries [Internet]. Journal of Food Composition and Analysis. 2013 ; 29 52–57.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.jfca.2012.10.004
Vancouver
Mardegan SF, Andrade TMB, Sousa Neto ER de, Vasconcellos EB de C, Martins LFB, Mendonça TG, Martinelli LA. Stable carbon isotopic composition of Brazilian beers: a comparison between large and small scale breweries [Internet]. Journal of Food Composition and Analysis. 2013 ; 29 52–57.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.jfca.2012.10.004

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