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Artigo de periodico
Esterification reaction in SC-CO2 catalyzed by lipase produced with corn steep liquor and Minas Frescal cheese whey (2021)
Ramos, Paulo Rodolfo; Kamimura, Eliana Setsuko ; Pires, Nicolas Antônio Manuel; Maldonado, Rafael Resende; Oliveira, Alessandra Lopes de
Source: Bioresource Technology Reports. Unidade: FZEA
Subjects: DIÓXIDO DE CARBONO, ESTERIFICAÇÃO, FUNGOS, FERMENTAÇÃO, SORO DE LEITE
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ABNT
RAMOS, Paulo Rodolfo et al. Esterification reaction in SC-CO2 catalyzed by lipase produced with corn steep liquor and Minas Frescal cheese whey. Bioresource Technology Reports, v. 14, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.biteb.2021.100670. Acesso em: 18 nov. 2024.
APA
Ramos, P. R., Kamimura, E. S., Pires, N. A. M., Maldonado, R. R., & Oliveira, A. L. de. (2021). Esterification reaction in SC-CO2 catalyzed by lipase produced with corn steep liquor and Minas Frescal cheese whey. Bioresource Technology Reports, 14. doi:10.1016/j.biteb.2021.100670
NLM
Ramos PR, Kamimura ES, Pires NAM, Maldonado RR, Oliveira AL de. Esterification reaction in SC-CO2 catalyzed by lipase produced with corn steep liquor and Minas Frescal cheese whey [Internet]. Bioresource Technology Reports. 2021 ; 14[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.biteb.2021.100670
Vancouver
Ramos PR, Kamimura ES, Pires NAM, Maldonado RR, Oliveira AL de. Esterification reaction in SC-CO2 catalyzed by lipase produced with corn steep liquor and Minas Frescal cheese whey [Internet]. Bioresource Technology Reports. 2021 ; 14[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.biteb.2021.100670
Artigo de periodico
Application of tamarind pulp for wine production (2021)
Maldonado, Rafael Resende; Oliveira, Daniela Soares de; Alves, Vanessa Dias; Aguiar-Oliveira, Elizama; Kamimura, Eliana Setsuko
Source: Journal of Biotechnology and Biodiversity. Unidade: FZEA
Subjects: VINHO, FRUTAS TROPICAIS, TAMARINDO
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ABNT
MALDONADO, Rafael Resende et al. Application of tamarind pulp for wine production. Journal of Biotechnology and Biodiversity, v. 9, n. 2, p. 163-169, 2021Tradução . . Disponível em: https://doi.org/10.20873/jbb.uft.cemaf.v9n2.maldonaro. Acesso em: 18 nov. 2024.
APA
Maldonado, R. R., Oliveira, D. S. de, Alves, V. D., Aguiar-Oliveira, E., & Kamimura, E. S. (2021). Application of tamarind pulp for wine production. Journal of Biotechnology and Biodiversity, 9( 2), 163-169. doi:10.20873/jbb.uft.cemaf.v9n2.maldonaro
NLM
Maldonado RR, Oliveira DS de, Alves VD, Aguiar-Oliveira E, Kamimura ES. Application of tamarind pulp for wine production [Internet]. Journal of Biotechnology and Biodiversity. 2021 ; 9( 2): 163-169.[citado 2024 nov. 18 ] Available from: https://doi.org/10.20873/jbb.uft.cemaf.v9n2.maldonaro
Vancouver
Maldonado RR, Oliveira DS de, Alves VD, Aguiar-Oliveira E, Kamimura ES. Application of tamarind pulp for wine production [Internet]. Journal of Biotechnology and Biodiversity. 2021 ; 9( 2): 163-169.[citado 2024 nov. 18 ] Available from: https://doi.org/10.20873/jbb.uft.cemaf.v9n2.maldonaro
Artigo de periodico
A nutrition view of Covid 19 in the pandemic (2021)
Caram, Ana Lúcia Alves; Silveira, Gracinalda de Oliveira; Lima, Edna Cristina Mariano de; Carneiro, Anna Christina Aires Braga; Mello, Josiane Ferreira de; Kamimura, Eliana Setsuko ; Mazalli, Mônica Roberta ; Mello, Thelma Josiane Ferreira de; Beck, Ana Raquel Medeiros; Maldonado, Rafael Resende
Source: International Journal for Innovation Education and Research. Unidade: FZEA
Subjects: NUTRIÇÃO, COVID-19, CORONAVIRUS, IMUNIDADE, NUTRIENTES
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ABNT
CARAM, Ana Lúcia Alves et al. A nutrition view of Covid 19 in the pandemic. International Journal for Innovation Education and Research, v. 9, n. 1, p. 396-409, 2021Tradução . . Disponível em: https://doi.org/10.31686/IJIER.VOL9.ISS1.2913. Acesso em: 18 nov. 2024.
APA
Caram, A. L. A., Silveira, G. de O., Lima, E. C. M. de, Carneiro, A. C. A. B., Mello, J. F. de, Kamimura, E. S., et al. (2021). A nutrition view of Covid 19 in the pandemic. International Journal for Innovation Education and Research, 9( 1), 396-409. doi:10.31686/IJIER.VOL9.ISS1.2913
NLM
Caram ALA, Silveira G de O, Lima ECM de, Carneiro ACAB, Mello JF de, Kamimura ES, Mazalli MR, Mello TJF de, Beck ARM, Maldonado RR. A nutrition view of Covid 19 in the pandemic [Internet]. International Journal for Innovation Education and Research. 2021 ; 9( 1): 396-409.[citado 2024 nov. 18 ] Available from: https://doi.org/10.31686/IJIER.VOL9.ISS1.2913
Vancouver
Caram ALA, Silveira G de O, Lima ECM de, Carneiro ACAB, Mello JF de, Kamimura ES, Mazalli MR, Mello TJF de, Beck ARM, Maldonado RR. A nutrition view of Covid 19 in the pandemic [Internet]. International Journal for Innovation Education and Research. 2021 ; 9( 1): 396-409.[citado 2024 nov. 18 ] Available from: https://doi.org/10.31686/IJIER.VOL9.ISS1.2913
Artigo de periodico
Sugarcane juice pasteurization: a search for the most effective parameters (2020)
Gomes, Jéssica de Lima; Ribeiro, Abgail Suelen da Costa; Kushida, Marta Mitsui ; Kamimura, Eliana Setsuko ; Maldonado, Rafael Resende; Petrus, Rodrigo Rodrigues
Source: Journal of Food Processing and Preservation. Unidade: FZEA
Subjects: PASTEURIZAÇÃO, CALDO DE CANA
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ABNT
GOMES, Jéssica de Lima et al. Sugarcane juice pasteurization: a search for the most effective parameters. Journal of Food Processing and Preservation, v. 44, n. 11, p. 1-11, 2020Tradução . . Disponível em: https://doi.org/10.1111/jfpp.14842. Acesso em: 18 nov. 2024.
APA
Gomes, J. de L., Ribeiro, A. S. da C., Kushida, M. M., Kamimura, E. S., Maldonado, R. R., & Petrus, R. R. (2020). Sugarcane juice pasteurization: a search for the most effective parameters. Journal of Food Processing and Preservation, 44( 11), 1-11. doi:10.1111/jfpp.14842
NLM
Gomes J de L, Ribeiro AS da C, Kushida MM, Kamimura ES, Maldonado RR, Petrus RR. Sugarcane juice pasteurization: a search for the most effective parameters [Internet]. Journal of Food Processing and Preservation. 2020 ; 44( 11): 1-11.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1111/jfpp.14842
Vancouver
Gomes J de L, Ribeiro AS da C, Kushida MM, Kamimura ES, Maldonado RR, Petrus RR. Sugarcane juice pasteurization: a search for the most effective parameters [Internet]. Journal of Food Processing and Preservation. 2020 ; 44( 11): 1-11.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1111/jfpp.14842
Artigo de periodico
Analysis of kefir information propagated in digital media (2020)
Manara, Luana Carolina; Fagundes, Janaína Aparecida Saulino; Camargo, Daniele Flaviane Mendes; Caram, Ana Lúcia Alves; Mazalli, Mônica Roberta ; Kamimura, Eliana Setsuko ; Maldonado, Rafael Resende
Source: International Journal for Innovation Education and Research. Unidade: FZEA
Subjects: LEITE FERMENTADO, MÍDIA ELETRÔNICA
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ABNT
MANARA, Luana Carolina et al. Analysis of kefir information propagated in digital media. International Journal for Innovation Education and Research, v. 8, n. 8, p. 551-567, 2020Tradução . . Disponível em: https://doi.org/10.31686/ijier.vol8.iss8.2563. Acesso em: 18 nov. 2024.
APA
Manara, L. C., Fagundes, J. A. S., Camargo, D. F. M., Caram, A. L. A., Mazalli, M. R., Kamimura, E. S., & Maldonado, R. R. (2020). Analysis of kefir information propagated in digital media. International Journal for Innovation Education and Research, 8( 8), 551-567. doi:10.31686/ijier.vol8.iss8.2563
NLM
Manara LC, Fagundes JAS, Camargo DFM, Caram ALA, Mazalli MR, Kamimura ES, Maldonado RR. Analysis of kefir information propagated in digital media [Internet]. International Journal for Innovation Education and Research. 2020 ; 8( 8): 551-567.[citado 2024 nov. 18 ] Available from: https://doi.org/10.31686/ijier.vol8.iss8.2563
Vancouver
Manara LC, Fagundes JAS, Camargo DFM, Caram ALA, Mazalli MR, Kamimura ES, Maldonado RR. Analysis of kefir information propagated in digital media [Internet]. International Journal for Innovation Education and Research. 2020 ; 8( 8): 551-567.[citado 2024 nov. 18 ] Available from: https://doi.org/10.31686/ijier.vol8.iss8.2563
Artigo de periodico
Application of soluble fibres in the osmotic dehydration of pineapples and reuse of effluent in a beverage fermented by water kefir (2020)
Maldonado, Rafael Resende; Pedreira, Ana Júlia Rocha Mendes; Cristianini, Leonardo Buzaneli; Guidi, Maria Fernanda; Capato, Marina Oliveira; Ávila, Patrícia Félix; Goldbeck, Rosana; Kamimura, Eliana Setsuko
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: FERMENTAÇÃO, DESIDRATAÇÃO, FRUTAS, OLIGOSSACARÍDEOS
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ABNT
MALDONADO, Rafael Resende et al. Application of soluble fibres in the osmotic dehydration of pineapples and reuse of effluent in a beverage fermented by water kefir. LWT - Food Science and Technology, v. 132, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.109819. Acesso em: 18 nov. 2024.
APA
Maldonado, R. R., Pedreira, A. J. R. M., Cristianini, L. B., Guidi, M. F., Capato, M. O., Ávila, P. F., et al. (2020). Application of soluble fibres in the osmotic dehydration of pineapples and reuse of effluent in a beverage fermented by water kefir. LWT - Food Science and Technology, 132, 1-9. doi:10.1016/j.lwt.2020.109819
NLM
Maldonado RR, Pedreira AJRM, Cristianini LB, Guidi MF, Capato MO, Ávila PF, Goldbeck R, Kamimura ES. Application of soluble fibres in the osmotic dehydration of pineapples and reuse of effluent in a beverage fermented by water kefir [Internet]. LWT - Food Science and Technology. 2020 ; 132 1-9.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.lwt.2020.109819
Vancouver
Maldonado RR, Pedreira AJRM, Cristianini LB, Guidi MF, Capato MO, Ávila PF, Goldbeck R, Kamimura ES. Application of soluble fibres in the osmotic dehydration of pineapples and reuse of effluent in a beverage fermented by water kefir [Internet]. LWT - Food Science and Technology. 2020 ; 132 1-9.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.lwt.2020.109819
Artigo de periodico
Enzymatic pretreatment and anaerobic co-digestion as a new technology to high-methane production (2020)
Ferreira, Janaína dos Santos; Oliveira, Débora de; Maldonado, Rafael Resende; Kamimura, Eliana Setsuko ; Furigo Júnior, Agenor
Source: Applied Microbiology and Biotechnology. Unidade: FZEA
Subjects: DIGESTÃO ANAERÓBIA, EFLUENTES, RESÍDUOS
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ABNT
FERREIRA, Janaína dos Santos et al. Enzymatic pretreatment and anaerobic co-digestion as a new technology to high-methane production. Applied Microbiology and Biotechnology, v. 104, p. 4235-4246, 2020Tradução . . Disponível em: https://doi.org/10.1007/s00253-020-10526-x. Acesso em: 18 nov. 2024.
APA
Ferreira, J. dos S., Oliveira, D. de, Maldonado, R. R., Kamimura, E. S., & Furigo Júnior, A. (2020). Enzymatic pretreatment and anaerobic co-digestion as a new technology to high-methane production. Applied Microbiology and Biotechnology, 104, 4235-4246. doi:10.1007/s00253-020-10526-x
NLM
Ferreira J dos S, Oliveira D de, Maldonado RR, Kamimura ES, Furigo Júnior A. Enzymatic pretreatment and anaerobic co-digestion as a new technology to high-methane production [Internet]. Applied Microbiology and Biotechnology. 2020 ; 104 4235-4246.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1007/s00253-020-10526-x
Vancouver
Ferreira J dos S, Oliveira D de, Maldonado RR, Kamimura ES, Furigo Júnior A. Enzymatic pretreatment and anaerobic co-digestion as a new technology to high-methane production [Internet]. Applied Microbiology and Biotechnology. 2020 ; 104 4235-4246.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1007/s00253-020-10526-x
Artigo de periodico
Production of low-calorie ice cream utilizing apple peel and pulp (2019)
Lazari, Marcelo; Aguiar-Oliveira, Elizama; Oliveira, Daniela Soares de; Kamimura, Eliana Setsuko; Maldonado, Rafael Resende
Source: Journal of Culinary Science and Technology. Unidade: FZEA
Subjects: SORVETE, FRUTAS, RESÍDUOS AGRÍCOLAS, MAÇÃ, ANÁLISE SENSORIAL DE ALIMENTOS
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ABNT
LAZARI, Marcelo et al. Production of low-calorie ice cream utilizing apple peel and pulp. Journal of Culinary Science and Technology, v. 17, n. 6, p. 481-490, 2019Tradução . . Disponível em: https://doi.org/10.1080/15428052.2018.1489323. Acesso em: 18 nov. 2024.
APA
Lazari, M., Aguiar-Oliveira, E., Oliveira, D. S. de, Kamimura, E. S., & Maldonado, R. R. (2019). Production of low-calorie ice cream utilizing apple peel and pulp. Journal of Culinary Science and Technology, 17( 6), 481-490. doi:10.1080/15428052.2018.1489323
NLM
Lazari M, Aguiar-Oliveira E, Oliveira DS de, Kamimura ES, Maldonado RR. Production of low-calorie ice cream utilizing apple peel and pulp [Internet]. Journal of Culinary Science and Technology. 2019 ; 17( 6): 481-490.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1080/15428052.2018.1489323
Vancouver
Lazari M, Aguiar-Oliveira E, Oliveira DS de, Kamimura ES, Maldonado RR. Production of low-calorie ice cream utilizing apple peel and pulp [Internet]. Journal of Culinary Science and Technology. 2019 ; 17( 6): 481-490.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1080/15428052.2018.1489323
Artigo de periodico
Spectrophotometric analysis of vitamin c in different matrices utilizing potassium permanganate (2018)
Zanini, Diego José; Silva, Matheus Henrique; Aguiar-Oliveira, Elizama; Mazalli, Mônica Roberta; Kamimura, Eliana Setsuko; Maldonado, Rafael Resende
Source: European International Journal of Science and Technology. Unidade: FZEA
Subjects: VITAMINA C, ESPECTROFOTOMETRIA, SUCOS DE FRUTAS
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ABNT
ZANINI, Diego José et al. Spectrophotometric analysis of vitamin c in different matrices utilizing potassium permanganate. European International Journal of Science and Technology, v. 7, n. Ja 2018, p. 70-84, 2018Tradução . . Disponível em: http://www.eijst.org.uk/images/frontImages/articles/Vol.7No.1/6.SPECTROPHOTOMETRIC_ANALYSIS_OF_VITAMIN_C.pdf. Acesso em: 18 nov. 2024.
APA
Zanini, D. J., Silva, M. H., Aguiar-Oliveira, E., Mazalli, M. R., Kamimura, E. S., & Maldonado, R. R. (2018). Spectrophotometric analysis of vitamin c in different matrices utilizing potassium permanganate. European International Journal of Science and Technology, 7( Ja 2018), 70-84. Recuperado de http://www.eijst.org.uk/images/frontImages/articles/Vol.7No.1/6.SPECTROPHOTOMETRIC_ANALYSIS_OF_VITAMIN_C.pdf
NLM
Zanini DJ, Silva MH, Aguiar-Oliveira E, Mazalli MR, Kamimura ES, Maldonado RR. Spectrophotometric analysis of vitamin c in different matrices utilizing potassium permanganate [Internet]. European International Journal of Science and Technology. 2018 ; 7( Ja 2018): 70-84.[citado 2024 nov. 18 ] Available from: http://www.eijst.org.uk/images/frontImages/articles/Vol.7No.1/6.SPECTROPHOTOMETRIC_ANALYSIS_OF_VITAMIN_C.pdf
Vancouver
Zanini DJ, Silva MH, Aguiar-Oliveira E, Mazalli MR, Kamimura ES, Maldonado RR. Spectrophotometric analysis of vitamin c in different matrices utilizing potassium permanganate [Internet]. European International Journal of Science and Technology. 2018 ; 7( Ja 2018): 70-84.[citado 2024 nov. 18 ] Available from: http://www.eijst.org.uk/images/frontImages/articles/Vol.7No.1/6.SPECTROPHOTOMETRIC_ANALYSIS_OF_VITAMIN_C.pdf
Artigo de periodico
Comparison between titrimetric and spectrophotometric methods for quantification of vitamin C (2017)
Silva, T. L. da; Aguiar-Oliveira, Elizama; Mazalli, Mônica Roberta; Kamimura, Eliana Setsuko; Maldonado, Rafael Resende
Source: Food Chemistry. Unidade: FZEA
Subjects: VITAMINA C, ÁCIDOS ASCÓRBICOS, SUCOS DE FRUTAS, ESPECTROFOTOMETRIA
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ABNT
SILVA, T. L. da et al. Comparison between titrimetric and spectrophotometric methods for quantification of vitamin C. Food Chemistry, v. 224, p. 92-96, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2016.12.052. Acesso em: 18 nov. 2024.
APA
Silva, T. L. da, Aguiar-Oliveira, E., Mazalli, M. R., Kamimura, E. S., & Maldonado, R. R. (2017). Comparison between titrimetric and spectrophotometric methods for quantification of vitamin C. Food Chemistry, 224, 92-96. doi:10.1016/j.foodchem.2016.12.052
NLM
Silva TL da, Aguiar-Oliveira E, Mazalli MR, Kamimura ES, Maldonado RR. Comparison between titrimetric and spectrophotometric methods for quantification of vitamin C [Internet]. Food Chemistry. 2017 ; 224 92-96.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2016.12.052
Vancouver
Silva TL da, Aguiar-Oliveira E, Mazalli MR, Kamimura ES, Maldonado RR. Comparison between titrimetric and spectrophotometric methods for quantification of vitamin C [Internet]. Food Chemistry. 2017 ; 224 92-96.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2016.12.052
Artigo de periodico
Potential application of four types of tropical fruits in lactic fermentation (2017)
Maldonado, Rafael Resende; Araújo, Lucas da Costa; Dariva, Letícia Caroline da Silva; Rebac, Késsia Nazar; Pinto, Isadora Amalfi de Souza; Prado, João Pedro Rodrigues; Saeki, Juliana Kazumi; Silva, Thainara Santos; Takematsu, Emerson Kazuhiro; Tiene, Natália Vilela; Aguiar-Oliveira, Elizama; Buosi, Roberto Elias; Deziderio, Marcela Aparecida; Kamimura, Eliana Setsuko
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: SUCOS DE FRUTAS, ANÁLISE SENSORIAL DE ALIMENTOS, FRUTAS TROPICAIS, CARAMBOLA, GOIABA, MANGA, FERMENTAÇÃO LÁTICA, LACTOBACILLUS
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ABNT
MALDONADO, Rafael Resende et al. Potential application of four types of tropical fruits in lactic fermentation. LWT - Food Science and Technology, v. 86, p. 254-260, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2017.08.005. Acesso em: 18 nov. 2024.
APA
Maldonado, R. R., Araújo, L. da C., Dariva, L. C. da S., Rebac, K. N., Pinto, I. A. de S., Prado, J. P. R., et al. (2017). Potential application of four types of tropical fruits in lactic fermentation. LWT - Food Science and Technology, 86, 254-260. doi:10.1016/j.lwt.2017.08.005
NLM
Maldonado RR, Araújo L da C, Dariva LC da S, Rebac KN, Pinto IA de S, Prado JPR, Saeki JK, Silva TS, Takematsu EK, Tiene NV, Aguiar-Oliveira E, Buosi RE, Deziderio MA, Kamimura ES. Potential application of four types of tropical fruits in lactic fermentation [Internet]. LWT - Food Science and Technology. 2017 ; 86 254-260.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.lwt.2017.08.005
Vancouver
Maldonado RR, Araújo L da C, Dariva LC da S, Rebac KN, Pinto IA de S, Prado JPR, Saeki JK, Silva TS, Takematsu EK, Tiene NV, Aguiar-Oliveira E, Buosi RE, Deziderio MA, Kamimura ES. Potential application of four types of tropical fruits in lactic fermentation [Internet]. LWT - Food Science and Technology. 2017 ; 86 254-260.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.lwt.2017.08.005
Artigo de periodico
Application of partially concentrated Candida rugosa lipase in the enzymatic synthesis of geranyl acetate in organic solvent (2017)
Rosa, Beatriz Hautz; Silva, Guilherme de Sousa; Conceicao, Gelson Jose Andrade da; Carvalho, Rosemary Aparecida de; Aguiar-Oliveira, Elizama; Maldonado, Rafael Resende; Kamimura, Eliana Setsuko
Source: Biocatalysis and Agricultural Biotechnology. Unidade: FZEA
Subjects: LIPASE, CANDIDA, RESÍDUOS AGRÍCOLAS, ENZIMAS, CATÁLISE
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ABNT
ROSA, Beatriz Hautz et al. Application of partially concentrated Candida rugosa lipase in the enzymatic synthesis of geranyl acetate in organic solvent. Biocatalysis and Agricultural Biotechnology, v. 12, p. 90-95, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.bcab.2017.09.005. Acesso em: 18 nov. 2024.
APA
Rosa, B. H., Silva, G. de S., Conceicao, G. J. A. da, Carvalho, R. A. de, Aguiar-Oliveira, E., Maldonado, R. R., & Kamimura, E. S. (2017). Application of partially concentrated Candida rugosa lipase in the enzymatic synthesis of geranyl acetate in organic solvent. Biocatalysis and Agricultural Biotechnology, 12, 90-95. doi:10.1016/j.bcab.2017.09.005
NLM
Rosa BH, Silva G de S, Conceicao GJA da, Carvalho RA de, Aguiar-Oliveira E, Maldonado RR, Kamimura ES. Application of partially concentrated Candida rugosa lipase in the enzymatic synthesis of geranyl acetate in organic solvent [Internet]. Biocatalysis and Agricultural Biotechnology. 2017 ; 12 90-95.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.bcab.2017.09.005
Vancouver
Rosa BH, Silva G de S, Conceicao GJA da, Carvalho RA de, Aguiar-Oliveira E, Maldonado RR, Kamimura ES. Application of partially concentrated Candida rugosa lipase in the enzymatic synthesis of geranyl acetate in organic solvent [Internet]. Biocatalysis and Agricultural Biotechnology. 2017 ; 12 90-95.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.bcab.2017.09.005
Trabalho de evento
Lipase production by Geotrichum candidum on semi-solid state fermentation using corn bran (2016)
Melquides, Sílvio Aparecido; Aguiar-Oliveira, Elizama; Silva, Guilherme de Sousa; Kamimura, Eliana Setsuko; Maldonado, Rafael Resende
Source: Anais ENZITEC. Conference titles: Seminário Brasileiro de Tecnologia Enzimática. Unidade: FZEA
Subjects: LIPASE, FERMENTAÇÃO, FARELOS
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ABNT
MELQUIDES, Sílvio Aparecido et al. Lipase production by Geotrichum candidum on semi-solid state fermentation using corn bran. 2016, Anais.. Caxias do Sul: Universidade de Caxias do Sul, 2016. . Acesso em: 18 nov. 2024.
APA
Melquides, S. A., Aguiar-Oliveira, E., Silva, G. de S., Kamimura, E. S., & Maldonado, R. R. (2016). Lipase production by Geotrichum candidum on semi-solid state fermentation using corn bran. In Anais ENZITEC. Caxias do Sul: Universidade de Caxias do Sul.
NLM
Melquides SA, Aguiar-Oliveira E, Silva G de S, Kamimura ES, Maldonado RR. Lipase production by Geotrichum candidum on semi-solid state fermentation using corn bran. Anais ENZITEC. 2016 ;[citado 2024 nov. 18 ]
Vancouver
Melquides SA, Aguiar-Oliveira E, Silva G de S, Kamimura ES, Maldonado RR. Lipase production by Geotrichum candidum on semi-solid state fermentation using corn bran. Anais ENZITEC. 2016 ;[citado 2024 nov. 18 ]
Artigo de periodico
Production of star fruit alcoholic fermented beverage (2016)
Valim, Flávia de Paula; Aguiar-Oliveira, Elizama; Kamimura, Eliana Setsuko; Alves, Vanessa Dias; Maldonado, Rafael Resende
Source: Indian Journal of Microbiology. Unidade: FZEA
Subjects: BEBIDAS ALCOÓLICAS, CARAMBOLA, VINHO, LEVEDURAS
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ABNT
VALIM, Flávia de Paula et al. Production of star fruit alcoholic fermented beverage. Indian Journal of Microbiology, v. 56, n. 4, p. 476-481, 2016Tradução . . Disponível em: https://doi.org/10.1007/s12088-016-0601-9. Acesso em: 18 nov. 2024.
APA
Valim, F. de P., Aguiar-Oliveira, E., Kamimura, E. S., Alves, V. D., & Maldonado, R. R. (2016). Production of star fruit alcoholic fermented beverage. Indian Journal of Microbiology, 56( 4), 476-481. doi:10.1007/s12088-016-0601-9
NLM
Valim F de P, Aguiar-Oliveira E, Kamimura ES, Alves VD, Maldonado RR. Production of star fruit alcoholic fermented beverage [Internet]. Indian Journal of Microbiology. 2016 ; 56( 4): 476-481.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1007/s12088-016-0601-9
Vancouver
Valim F de P, Aguiar-Oliveira E, Kamimura ES, Alves VD, Maldonado RR. Production of star fruit alcoholic fermented beverage [Internet]. Indian Journal of Microbiology. 2016 ; 56( 4): 476-481.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1007/s12088-016-0601-9

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