Found: 22
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Kinetics and Thermal Properties of Crude and Purified β-Galactosidase with Potential for the Production of Galactooligosaccharides.
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- Food Technology & Biotechnology, 2013, v. 51, n. 1, p. 45
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- Article
A Review of the Latest Advances in Encrypted Bioactive Peptides from Protein-Rich Waste.
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- International Journal of Molecular Sciences, 2016, v. 17, n. 6, p. 950, doi. 10.3390/ijms17060950
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- Article
Expanded and fixed bed ion exchange chromatography for the recovery of C-phycocyanin in a single step by using lysed cells.
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- Canadian Journal of Chemical Engineering, 2015, v. 93, n. 1, p. 111, doi. 10.1002/cjce.22098
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- Article
3D‐printed hydroxyapatite scaffolds for bone tissue engineering: A systematic review in experimental animal studies.
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- Journal of Biomedical Materials Research, Part B: Applied Biomaterials, 2023, v. 111, n. 1, p. 203, doi. 10.1002/jbm.b.35134
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- Article
Salmonella sp e Listeria monocytogenes em presunto suíno comercializado em supermercados de Fortaleza (CE, Brasil): fator de risco para a saúde pública.
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- Revista Ciência & Saúde Coletiva, 2011, v. 16, n. 2, p. 657, doi. 10.1590/S1413-81232011000200029
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- Article
The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from Spirulina Biomass: Valorization of Residue into a Sustainable Protein Source.
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- Molecules, 2023, v. 28, n. 17, p. 6179, doi. 10.3390/molecules28176179
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- Article
Chemical composition, bioactive compounds extraction, and observed biological activities from jussara (Euterpe edulis): The exotic and endangered Brazilian superfruit.
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- Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 4, p. 3192, doi. 10.1111/1541-4337.12775
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- Article
Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains.
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- World Journal of Microbiology & Biotechnology, 2024, v. 40, n. 4, p. 1, doi. 10.1007/s11274-024-03943-x
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- Article
Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product.
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- Fermentation (Basel), 2024, v. 10, n. 6, p. 304, doi. 10.3390/fermentation10060304
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- Article
Electrospinning Composites as Carriers of Natural Pigment: Screening of Polymeric Blends.
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- Processes, 2022, v. 10, n. 12, p. 2737, doi. 10.3390/pr10122737
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- Article
Nanofibers of Jussara Pulp: A Tool to Prevent the Loss of Thermal Stability and the Antioxidant Activity of Anthocyanins after Simulated Digestion.
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- Processes, 2022, v. 10, n. 11, p. 2343, doi. 10.3390/pr10112343
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- Article
Green Extraction Process of Food Grade C-phycocyanin: Biological Effects and Metabolic Study in Mice.
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- Processes, 2022, v. 10, n. 9, p. N.PAG, doi. 10.3390/pr10091793
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- Article
Improvement of Thermal Stability of C-Phycocyanin by Nanofiber and Preservative Agents.
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- Journal of Food Processing & Preservation, 2016, v. 40, n. 6, p. 1264, doi. 10.1111/jfpp.12711
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- Article
Jaboticaba powders production by freeze‐drying: Influence of octenyl succinic anhydride‐modified starch concentrations over anthocyanins and physical properties.
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- Journal of Food Process Engineering, 2023, v. 46, n. 3, p. 1, doi. 10.1111/jfpe.14256
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- Article
The controversial effects of dehydrated powder of Gracilaria birdiae as a food supplement to juvenile male rats.
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- Journal of Applied Phycology, 2021, v. 33, n. 3, p. 1853, doi. 10.1007/s10811-021-02421-3
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- Article
Bioaccessibility and Cellular Uptake of Carotenoids Extracted from Bactris gasipaes Fruit: Differences between Conventional and Ionic Liquid-Mediated Extraction.
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- Molecules, 2021, v. 26, n. 13, p. 3989, doi. 10.3390/molecules26133989
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- Article
Shelf life of Yellow Hake: Determinant factors for safe consumption.
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- Revista Brasileira de Higiene e Sanidade Animal, 2016, v. 10, n. 2, p. 174, doi. 10.5935/1981-2965.20160015
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- Article
Aqueous two‐phase anthocyanins partitioning from açai – laboratory scale‐up.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 10, p. 5269, doi. 10.1111/ijfs.16633
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- Article
Unveiling the Potential of Spirulina Biomass—A Glimpse into the Future Circular Economy Using Green and Blue Ingredients.
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- Biomass (2673-8783), 2024, v. 4, n. 3, p. 704, doi. 10.3390/biomass4030039
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- Article
Spinning a Sustainable Future: Electrospun Polysaccharide–Protein Fibers for Plant-Based Meat Innovation.
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- Foods, 2024, v. 13, n. 18, p. 2962, doi. 10.3390/foods13182962
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- Article
Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production.
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- Foods, 2024, v. 13, n. 12, p. 1811, doi. 10.3390/foods13121811
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- Article
Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread.
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- Foods, 2021, v. 10, n. 5, p. 954, doi. 10.3390/foods10050954
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- Article