Found: 19
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Genetic diversity of the fungal community that contributes to the sensory quality of coffee beverage after carbonic maceration and fermentation.
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- 3 Biotech, 2024, v. 14, n. 11, p. 1, doi. 10.1007/s13205-024-04099-z
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- Article
Intestinal microbial diversity of swines fed with different sources of lithium.
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- 3 Biotech, 2024, v. 14, n. 4, p. 1, doi. 10.1007/s13205-024-03938-3
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- Article
Diversity of potential nitrogen-fixing bacteria from rhizosphere of the Coffea arabica L. and Coffea canephora L.
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- 3 Biotech, 2024, v. 14, n. 1, p. 1, doi. 10.1007/s13205-023-03875-7
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- Article
Diversity of potential nitrogen-fixing bacteria from rhizosphere of the Coffea arabica L. and Coffea canephora L.
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- 3 Biotech, 2024, v. 14, n. 1, p. 1, doi. 10.1007/s13205-023-03875-7
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- Article
Lentinula edodes lignocellulolases and lipases produced in Macaúba residue and use of the enzymatic extract in the degradation of textile dyes.
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- 3 Biotech, 2023, v. 13, p. 1, doi. 10.1007/s13205-023-03827-1
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- Article
Lentinula edodes lignocellulolases and lipases produced in Macaúba residue and use of the enzymatic extract in the degradation of textile dyes.
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- 3 Biotech, 2023, v. 13, n. 12, p. 1, doi. 10.1007/s13205-023-03827-1
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- Article
Bioavailability of Li-enriched mushrooms and protection against oxidative stress in pigs: First study in vivo.
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- 3 Biotech, 2023, v. 13, n. 10, p. 1, doi. 10.1007/s13205-023-03731-8
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- Article
Preliminary study of variation in quality of fermented Coffea canephora genotypes using sensory assessment and mid-infrared spectroscopy.
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- European Food Research & Technology, 2023, v. 249, n. 11, p. 2935, doi. 10.1007/s00217-023-04339-1
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- Article
Chemical profile and sensory perception of coffee produced in agroforestry management.
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- European Food Research & Technology, 2023, v. 249, n. 6, p. 1479, doi. 10.1007/s00217-023-04228-7
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- Article
Relationship between physical changes in the coffee bean due to roasting profiles and the sensory attributes of the coffee beverage.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 327, doi. 10.1007/s00217-022-04118-4
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- Article
Edaphoclimatic conditions and the soil and fruit microbiota influence on the chemical and sensory quality of the coffee beverage.
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- European Food Research & Technology, 2022, v. 248, n. 12, p. 2941, doi. 10.1007/s00217-022-04102-y
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- Article
Processing techniques and microbial fermentation on microbial profile and chemical and sensory quality of the coffee beverage.
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- European Food Research & Technology, 2022, v. 248, n. 6, p. 1499, doi. 10.1007/s00217-022-03980-6
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- Article
Chemical and sensory discrimination of coffee: impacts of the planting altitude and fermentation.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 659, doi. 10.1007/s00217-021-03912-w
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- Article
Microbiomes associated with Coffea arabica and Coffea canephora in four different floristic domains of Brazil.
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- Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-45465-w
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- Article
Degradation of Green Polyethylene by Pleurotus ostreatus.
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- PLoS ONE, 2015, v. 10, n. 6, p. 1, doi. 10.1371/journal.pone.0126047
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Abiotic and Biotic Degradation of Oxo-Biodegradable Plastic Bags by Pleurotus ostreatus.
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- PLoS ONE, 2014, v. 9, n. 11, p. 1, doi. 10.1371/journal.pone.0107438
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- Article
Degradation of Oxo-Biodegradable Plastic by <i>Pleurotus ostreatus</i>.
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- PLoS ONE, 2013, v. 8, n. 8, p. 1, doi. 10.1371/journal.pone.0069386
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- Article
Dilute acid pretreatment for enhancing the enzymatic saccharification of agroresidues using a Botrytis ricini endoglucanase.
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- Biotechnology & Applied Biochemistry, 2023, v. 70, n. 1, p. 184, doi. 10.1002/bab.2341
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- Article
Total and arbuscular mycorrhizal fungal communities in the first 3 years after the collapse of the Fundão Dam: are we on the ecosystem recovery pathway?
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- Restoration Ecology, 2023, v. 31, n. 7, p. 1, doi. 10.1111/rec.13954
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- Article