Found: 13
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Development of milk drink with whey fermented and acceptability by children and adolescents.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2847, doi. 10.1007/s13197-021-05003-w
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- Article
Synthesis of supermacroporous cryogel for bioreactors continuous starch hydrolysis.
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- Electrophoresis, 2017, v. 38, n. 22/23, p. 2940, doi. 10.1002/elps.201700208
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- Article
Growth conditions of clostridium perfringens type B for production of toxins used to obtain veterinary vaccines.
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- Bioprocess & Biosystems Engineering, 2014, v. 37, n. 9, p. 1737, doi. 10.1007/s00449-014-1146-0
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- Article
Antioxidant activity of essential oils from condiment plants and their effect on lactic cultures and pathogenic bacteria.
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- Ciência Rural, 2019, v. 49, n. 2, p. 1, doi. 10.1590/0103-8478cr20180140
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- Article
STABILIZATION OF THE ACTIVITY OF β-GALACTOSIDASE IN PERMEABILIZED IMMOBILIZED CELLS FOR HYDROLYSIS OF LACTOSE IN MILK.
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- Journal of Food Biochemistry, 2001, v. 25, n. 3, p. 257, doi. 10.1111/j.1745-4514.2001.tb00738.x
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- Article
Toxicidade aguda dos extratos hidroalcoólicos das folhas de alecrim-pimenta, aroeira e barbatimão e do farelo da casca de pequi administrados por via intraperitoneal.
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- Ciência Rural, 2010, v. 40, n. 1, p. 1
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- Article
Development of Potentially Probiotic Mead from Co-Fermentation by Saccharomyces cerevisiae var. boulardii and Kombucha Microorganisms.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 482, doi. 10.3390/fermentation10090482
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- Article
Characterization of the Primary Sludge from Pharmaceutical Industry Effluents and Final Disposition.
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- Processes, 2019, v. 7, n. 4, p. 231, doi. 10.3390/pr7040231
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- Article
Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead.
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- Food Science & Biotechnology, 2024, v. 33, n. 14, p. 3299, doi. 10.1007/s10068-024-01568-2
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- Article
Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii.
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- Food Science & Biotechnology, 2024, v. 33, n. 7, p. 1651, doi. 10.1007/s10068-023-01459-y
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- Article
Characterization of the Catalytic Structure of Plant Phytase, Protein Tyrosine Phosphatase-Like Phytase, and Histidine Acid Phytases and Their Biotechnological Applications.
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- Enzyme Research, 2018, p. 1, doi. 10.1155/2018/8240698
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- Article
Microencapsulation to Harness the Antimicrobial Potential of Essential Oils and Their Applicability in Dairy Products: A Comprehensive Review of the Literature.
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- Foods, 2024, v. 13, n. 14, p. 2197, doi. 10.3390/foods13142197
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- Article
Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: Fermentation kinetics, viable cell counts and bioactive compounds.
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- Food Science & Technology International, 2024, v. 30, n. 7, p. 603, doi. 10.1177/10820132231162683
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- Article