Characterization of Aspergillus species on Brazil nut from the Brazilian Amazonian region and development of a PCR assay for identification at the genus level.

Autor: Midorikawa GE, de Sousa Mde L, Freitas Silva O, Dias Jdo S, Kanzaki LI, Hanada RE, Mesquita RM, Gonçalves RC, Alvares VS, Bittencourt DM, Miller RN; Departamento de Biologia Celular, Instituto de Ciências Biológicas, Universidade de Brasília, Campus Universitário Darcy Ribeiro, CEP 70,910-900 Brasília D,F,, Brazil. robertmiller@unb.br.

Publikováno v: BMC microbiology [BMC Microbiol] 2014 May 30; Vol. 14, pp. 138. Date of Electronic Publication: 2014 May 30.

A PRESENÇA DE AFLATOXINAS NA CASTANHA-DO-BRASIL (Bertholletia excelsa H.B.K.): UMA REVISÃO.

Autor: GABRIEL KATO, CAMILA¹ camilagkato@hotmail.com, BRUGNARI, TATIANE², DE FREITAS, EMANUELLE NEIVERTH³, GESSER CORREA, VANESA¹, FERREIRA OLIVEIRA, ROSELENE⁴

Publikováno v: UNINGÁ Review. Apr-Jun2016, Vol. 26 Issue 2, p35-40. 6p.

Use of a polyphasic approach including MALDI-TOF MS for identification of Aspergillus section Flavi strains isolated from food commodities in Brazil.

Autor: Silva, Fernanda, Chalfoun, Sara, Batista, Luis, Santos, Cledir, Lima, Nelson

Publikováno v: Annals of Microbiology; Dec2015, Vol. 65 Issue 4, p2119-2129, 11p

De la monophonie à la polyphonie : Variations du modèle portugais dans quelques romans épistolaires français du XVIIIe siècle

Autor: Yuqin Gong

Pour étudier le modèle principal du roman épistolaire français, modèle portugais, initié par Guilleragues avec Lettres portugaises, trois œuvres épistolaires représentatives du XVIIIe siècle sont sélectionnées : Lettres de la Marquise de

Traditional European Breads : An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage

Autor: Marco Garcia-Vaquero, Kristian Pastor, Gul Ebru Orhun, Anna McElhatton, João Miguel F. Rocha

This text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the scientific and technological character of the science of bread making and sourdough biotechnology. Ind