Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Ana Luiza Freire"'
Publikováno v:
International Journal of Public Sector Management, 2024, Vol. 37, Issue 6, pp. 824-841.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/IJPSM-11-2023-0329
Publikováno v:
Journal of Risk Research. 26:563-580
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8eeceb5fae5d3ec8fdd9b42b57767c31
https://doi.org/10.1080/13669877.2023.2187435
https://doi.org/10.1080/13669877.2023.2187435
Autor:
Ana Luiza Freire, Carlos A. Rosa, Juliana D. Moreira, Fernanda L C Oliveira, Raquel M. Cadete, Marc-André Lachance, Ana Raquel O. Santos, Paula B. Morais
Publikováno v:
International Journal of Systematic and Evolutionary Microbiology. 70:2677-2681
Six strains of a novel yeast species were isolated from tree bark collected in the Atlantic Forest and the Amazon Rainforest in Brazil. Analyses of the sequences of D1/D2 domains of the large subunit rRNA gene showed that the strains belong to a spec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a37983a57039c7f99a95e1f622886e1
https://doi.org/10.1099/ijsem.0.004089
https://doi.org/10.1099/ijsem.0.004089
Autor:
Ana Luiza Freire, Cíntia Lacerda Ramos, Rosane Freitas Schwan, Mauro Guilherme Barros Cardoso, Patrícia Nirlane da Costa Souza
Publikováno v:
International Journal of Food Microbiology. 248:39-46
This work aimed to develop a nondairy fermented beverage from a blend of cassava and rice based on Brazilian indigenous beverage cauim using probiotic lactic acid bacteria (LAB) and yeast. The indigenous strains Lactobacillus plantarum CCMA 0743 (fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::528f6a903a441f8a3cb0487a2d82e4a2
https://doi.org/10.1016/j.ijfoodmicro.2017.02.011
https://doi.org/10.1016/j.ijfoodmicro.2017.02.011
Publikováno v:
SMC
Risk management has received a great deal of attention by organizations, researchers and regulators in recent years. Specifically in the public sector in Brazil, this concept has become more important since the issuing of a legal demand requiring all
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c27637062274ac75c24f248132891cf8
https://doi.org/10.1109/smc.2019.8914316
https://doi.org/10.1109/smc.2019.8914316
Autor:
John Lucas Ribeiro, Yuri Rafael de Oliveira Silva, Ana Luiza Freire, Carlos Augusto Rosa, Agenor Valadares Santos, Luciana Pereira Xavier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d6e4e726a8359e7306d1536ba79dfcf
https://doi.org/10.22533/at.ed.01019030911
https://doi.org/10.22533/at.ed.01019030911
Autor:
Ana Maria de Resende Machado, Maria Lucila Hernández-Macedo, Carlos A. Rosa, Ayslan Santos Pereira da Costa, Ester Seixas Bullé Rêgo, Marcelo da Costa Mendonça, Ana Luiza Freire, Fátima de Cássia Oliveira Gomes, Francine Ferreira Padilha
Publikováno v:
LWT. 126:109291
Making wines from tropical fruits with pleasant sensory characteristics has gradually gained potential as a new product within the beverages market. In this study, the ability to ferment cashew apple juice of non-Saccharomyces strains previously isol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff90175e42e7d7554746ab3bb23142e8
https://doi.org/10.1016/j.lwt.2020.109291
https://doi.org/10.1016/j.lwt.2020.109291
Publikováno v:
SMC
In order to become competitive, organizations use consolidated management models that are based on internationally recognized standards from diverse areas of knowledge. In this paper, the standards ISO 55001:2014 (asset management) and ISO 31000:2018
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6d99e61a7af0f64a64a91e8f3dd6c0d
https://doi.org/10.1109/smc.2018.00524
https://doi.org/10.1109/smc.2018.00524
Publikováno v:
Food Research International. 76:787-795
Traditional Brazilian indigenous fermented foods and beverages are potential sources of new food products that promote health, but they are still produced by natural fermentation. In the present work, Lactobacillus fermentum CCMA 0215 isolated from t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b6dbe53bec287c176f2b42164296440
https://doi.org/10.1016/j.foodres.2015.07.041
https://doi.org/10.1016/j.foodres.2015.07.041
Autor:
Rosane Freitas Schwan, Whasley Ferreira Duarte, Ana Luiza Freire, Cíntia Lacerda Ramos, Euziclei Gonzaga de Almeida
Publikováno v:
World Journal of Microbiology and Biotechnology. 30:567-577
Yakupa is a traditional non-alcoholic cassava beverage produced by Brazilian Amerindians. In this work the microbial dynamics and metabolites involved in yakupa fermentation were investigated by PCR-denaturing gradient gel electrophoresis and chromat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba2439efade71598b1fbd18d75381409
https://doi.org/10.1007/s11274-013-1476-0
https://doi.org/10.1007/s11274-013-1476-0