Found: 14
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Filamentous Fungi as Bioremediation Agents of Industrial Effluents: A Systematic Review.
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- Fermentation (Basel), 2024, v. 10, n. 3, p. 143, doi. 10.3390/fermentation10030143
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- Article
Taro Mucilage: Extraction, Characterization, and Application in Cosmetic Formulations.
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- Journal of Cosmetic Science, 2021, v. 72, n. 3, p. 279
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- Article
Valorization of apple pomace using bio-based technology for the production of xylitol and 2G ethanol.
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- Bioprocess & Biosystems Engineering, 2020, v. 43, n. 12, p. 2153, doi. 10.1007/s00449-020-02401-w
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- Article
Sulfonated (1→6)-β-D-Glucan (Lasiodiplodan): Preparation, Characterization and Bioactive Properties.
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- Food Technology & Biotechnology, 2019, v. 57, n. 4, p. 490, doi. 10.17113/ftb.57.04.19.6264
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- Article
Encapsulation and dispersion of Lactobacillus acidophilus in a chocolate coating as a strategy for maintaining cell viability in cereal bars.
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- Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-00077-0
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- Article
Valorization of Soybean Molasses as Fermentation Substrate for the Production of Microbial Exocellular β-Glucan.
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- Journal of Polymers & the Environment, 2020, v. 28, n. 8, p. 2149, doi. 10.1007/s10924-020-01758-z
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- Article
Valorization of pineapple processing residues through acetification to produce specialty vinegars enriched with red-Jambo extract of Syzygium malaccense leaf.
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- Scientific Reports, 2022, v. 12, n. 1, p. 1, doi. 10.1038/s41598-022-23968-2
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- Article
Valorization of pineapple processing residues through acetification to produce specialty vinegars enriched with red-Jambo extract of Syzygium malaccense leaf.
- Published in:
- Scientific Reports, 2022, v. 12, n. 1, p. 1, doi. 10.1038/s41598-022-23968-2
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- Article
Short-term Adaptation Strategy Improved Xylitol Production by Candida guilliermondii on Sugarcane Bagasse Hemicellulosic Hydrolysate.
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- BioEnergy Research, 2022, v. 15, n. 2, p. 1182, doi. 10.1007/s12155-021-10324-x
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- Article
Alternative protein from Pereskia aculeata Miller leaf mucilage: technological potential as an emulsifier and fat replacement in processed mortadella meat.
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- European Food Research & Technology, 2021, v. 247, n. 4, p. 851, doi. 10.1007/s00217-020-03669-8
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- Article
Chemical Characterization, Antioxidant Capacity and Antimicrobial Potential of Essential Oil from the Leaves of Baccharis oreophilaMalme.
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- Chemistry & Biodiversity, 2019, v. 16, n. 2, p. 1, doi. 10.1002/cbdv.201800372
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- Article
Bioactive compounds from Syzygium malaccense leaves: optimization of the extraction process, biological and chemical characterization.
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- Acta Scientiarum: Technology, 2020, v. 42, p. 1, doi. 10.4025/actascitechnol.v42i1.46773
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- Article
Technological use of green banana and birdseed flour in preparing cookies.
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- Acta Scientiarum: Technology, 2015, v. 37, n. 4, p. 423, doi. 10.4025/actascitechnol.v37i4.27200
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- Article
Development and characterization of cereal bars made with flour of jabuticaba peel and okara.
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- Acta Scientiarum: Technology, 2015, v. 37, n. 1, p. 117, doi. 10.4025/actascitechnol.v37i1.21070
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- Article