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Potential of Endophytic Microorganisms in Fermentative Processes Using Agro-Industrial Waste as Substrates.
- Published in:
- Fermentation (Basel), 2024, v. 10, n. 8, p. 430, doi. 10.3390/fermentation10080430
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- Article
Functional Cheeses: Updates on Probiotic Preservation Methods.
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- Fermentation (Basel), 2024, v. 10, n. 1, p. 8, doi. 10.3390/fermentation10010008
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- Article
Agro-Industrial Residues Used as Substrates for the Production of Bioaroma Compounds with Basidiomycetes: A Comprehensive Review.
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- Fermentation (Basel), 2024, v. 10, n. 1, p. 23, doi. 10.3390/fermentation10010023
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- Article
The Potential of Bitter Melon Residues Concerning its Physico-chemical Characterization, Bioactive Compounds, and Antioxidant Effects.
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- Pharmacognosy Research, 2024, v. 16, n. 1, p. 26, doi. 10.5530/pres.16.1.4
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- Article
The Production of Bioaroma by Auriporia aurulenta Using Agroindustrial Waste as a Substrate in Submerged Cultures.
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- Fermentation (Basel), 2023, v. 9, n. 7, p. 593, doi. 10.3390/fermentation9070593
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- Article
Development on chemical characteristics including the bioactive compounds and antioxidant activity during maturation of jambolan (Syzygium cuminii L.) fruit.
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- Journal of Food Measurement & Characterization, 2023, v. 17, n. 3, p. 2247, doi. 10.1007/s11694-022-01794-4
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- Article
Effect of different drying methods on the phenolic and volatile compounds of persimmon (Diospyros kaki L.).
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- Journal of Food Measurement & Characterization, 2023, v. 17, n. 3, p. 2576, doi. 10.1007/s11694-022-01803-6
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- Article
Process optimization for simultaneous production of phenolic acids and enzymes with high transfructosylation activity in cupuassu (Theobroma grandiflorum) residue by submerged fermentation with Aspergillus carbonarius.
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- Journal of Food Science & Technology, 2022, v. 59, n. 10, p. 3895, doi. 10.1007/s13197-022-05418-z
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- Article
Improvement of bioactive compounds content in granadilla (Passiflora ligularis) seeds after solid-state fermentation.
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- Food Science & Technology International, 2021, v. 27, n. 3, p. 234, doi. 10.1177/1082013220944009
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- Article
Profiles of nutritional, bioactive compounds and cytotoxic activity of Dwarf date palm (Phoenix loureiroi) fruit.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 2, p. 1611, doi. 10.1007/s11694-020-00753-1
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- Article
Babassu Oil (Orbynia phalerata), an Artisanal Product: Process Optimization of Seed Roasting on Yield, Phenolic Compounds, and Antioxidant Capacity.
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- European Journal of Lipid Science & Technology, 2021, v. 123, n. 2, p. 1, doi. 10.1002/ejlt.202000163
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- Article
Citrus Flavonoids as Promising Phytochemicals Targeting Diabetes and Related Complications: A Systematic Review of In Vitro and In Vivo Studies.
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- Nutrients, 2020, v. 12, n. 10, p. 2907, doi. 10.3390/nu12102907
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- Article
Comparative Study of Biological (Phoenix loureiroi Fruit) and Chemical Synthesis of Chitosan-Encapsulated Zinc Oxide Nanoparticles and their Biological Properties.
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- Arabian Journal for Science & Engineering (Springer Science & Business Media B.V. ), 2020, v. 45, n. 1, p. 15, doi. 10.1007/s13369-019-04174-1
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- Article
Compostos voláteis da acerola (Malpighia emarginata) obtidos por HS-SPME em dois estágios de maturação.
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- Revista de Ciências Agrárias, 2019, v. 42, n. 1, p. 266, doi. 10.19084/RCA18065
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- Article
A Cassava Starch-Chitosan Edible Coating Enriched with Lippia sidoides Cham. Essential Oil and Pomegranate Peel Extract for Preservation of Italian Tomatoes (Lycopersicon esculentum Mill.) Stored at Room Temperature.
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- Food & Bioprocess Technology, 2018, v. 11, n. 9, p. 1750, doi. 10.1007/s11947-018-2139-9
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- Article
HS-SPME-GC-MS detection of volatile compounds in Myrciaria jabuticaba Fruit.
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- Scientia Agropecuaria, 2018, v. 9, n. 3, p. 319, doi. 10.17268/sci.agropecu.2018.03.03
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- Article
Effect of freeze- and spray-drying on physico-chemical characteristics, phenolic compounds and antioxidant activity of papaya pulp.
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- Journal of Food Science & Technology, 2018, v. 55, n. 6, p. 2095, doi. 10.1007/s13197-018-3124-z
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- Publication type:
- Article
Volatile Constituents of Jambolan ( Syzygium cumini L.) Fruits at Three Maturation Stages and Optimization of HS-SPME GC-MS Method Using a Central Composite Design.
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- Food Analytical Methods, 2018, v. 11, n. 3, p. 733, doi. 10.1007/s12161-017-1038-4
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- Article
Development of active packaging for the preservation of lyophilized pulp fruit.
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- 2014
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- Publication type:
- Abstract
Caracterização e extração de compostos voláteis de resíduos do processamento de maracujá (Passiflora edulis Sims f. flavicarpa Degener).
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- Ciência Rural, 2012, v. 42, n. 12, p. 2280, doi. 10.1590/S0103-84782012005000103
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- Article
Biotechnological process for obtaining new fermented products from cashew apple fruit by Saccharomyces cerevisiae strains.
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- Journal of Industrial Microbiology & Biotechnology, 2011, v. 38, n. 9, p. 1161, doi. 10.1007/s10295-010-0891-6
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- Article
Aproveitamento de co-produtos da cadeia produtiva do biodiesel de mamona.
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- Exacta, 2010, v. 8, n. 3, p. 279
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- Article
CHANGES IN FLAVOR QUALITY OF PINEAPPLE JUICE DURING PROCESSING.
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- Journal of Food Processing & Preservation, 2010, v. 34, n. 3, p. 508, doi. 10.1111/j.1745-4549.2008.00356.x
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- Article
Effect of glucose and glycine addition to cocoa mass before roasting on Maillard precursor consumption and pyrazine formation.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 5, p. 534, doi. 10.1002/jsfa.1076
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- Article
Characterization of the oils from the pulp and seeds of avocado (cultivar: Fuerte) fruits.
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- Grasas y Aceites, 2001, v. 52, n. 3/4, p. 171
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- Article
Characterization of the seed oils of some commercial cultivars of melon.
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- European Journal of Lipid Science & Technology, 2000, v. 102, n. 4, p. 266, doi. 10.1002/(SICI)1438-9312(200004)102:4<266::AID-EJLT266>3.0.CO;2-1
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- Article
Post-harvest changes in some volatile flavour constituents of yellow passion fruit ( Passiflora edulis f. flavicarpa).
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- Journal of the Science of Food & Agriculture, 1992, v. 60, n. 4, p. 529, doi. 10.1002/jsfa.2740600421
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- Article
CHANGES IN the MOISTURE and CYANIDE CONTENTS of BITTER CASSAVA DURING ARTIFICIAL and SOLAR DRYING.
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- Journal of Food Processing & Preservation, 1992, v. 16, n. 3, p. 163, doi. 10.1111/j.1745-4549.1992.tb00198.x
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- Article
Dynamic Headspace Concentration and Gas Chromatography of Volatile Flavor Components in Peach.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 5, p. 1303, doi. 10.1111/j.1365-2621.1990.tb03921.x
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- Article