Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Anja Dullius"'
Publikováno v:
Journal of Functional Foods, Vol 42, Iss , Pp 58-74 (2018)
Whey proteins, which possess the highest nutritional quality of all food proteins, are an optimal source of functional food ingredients. Enzymatic hydrolysis of whey proteins liberates fragments that can promote health benefits in the immune, cardiov
Externí odkaz:
https://doaj.org/article/0df3577837184aaba09bfe4435c4bbf2
Autor:
Anja Dullius, Gabriela Rabaioli Rama, Maiara Giroldi, Márcia Inês Goettert, Daniel Neutzling Lehn, Claucia Fernanda Volken de Souza
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::accd6db71200fb832ad49d0e34975ecb
https://doi.org/10.1016/b978-0-12-823506-5.00009-6
https://doi.org/10.1016/b978-0-12-823506-5.00009-6
Autor:
Md Minhajul Abedin, Samuel Ayofemi Olalekan Adeyeye, Vivek Ahluwalia, Ali Muhammed Moula Ali, Andreia Anschau, Palanisamy Athiyaman Balakumaran, Neha Baliyan, Rwivoo Baruah, Sri Charan Bindu Bavisetty, Paulo Berni, Pardeep Kumar Bhardwaj, Parameswaran Binod, Dão Pedro de Carvalho Neto, Maria Carolina de Oliveira Ribeiro, Kiran Dindhoria, K. Divakar, Fernanda Guilherme do Prado, Guocheng Du, Kashyap Kumar Dubey, Anja Dullius, Suzana Ferreira-Dias, Maiara Giroldi, Márcia Inês Goettert, Daniela A. Gonçalves, Maria Gullo, Mahesh Gupta, Prakash M. Halami, Isadora Kaniak Ikeda, Ebenezer Jeyakumar, Susan Grace Karp, null Khushboo, Jitendra Kumar, Rakshak Kumar, Sanjeet Kumar, Vinod Kumar, Madhu Kumari, Poonam Kumari, Rubina Lawrence, Daniel Neutzling Lehn, Sittiwat Lertsiri, Qinghua Li, Juliane Mayara Casarim Machado, Salvatore Massa, Bhuwan B. Mishra, John Morris, Srijana Mukhia, Clarisse Nobre, Natália Osório, Maria Giovana Binder Pagnoncelli, Ashok Pandey, Anil K. Patel, Loreni Chiring Phukon, Amit Kumar Rai, Kumari Rajshee, Gabriela Rabaioli Rama, Cristine Rodrigues, Puja Sarkar, Lívia S. Simões, Raveendran Sindhu, Kashmir Singh, Sudhir P. Singh, Carlos Ricardo Soccol, Alessandra Cristine Novak Sydney, Eduardo Bittencourt Sydney, Carla Tecelão, José A. Teixeira, Antonia Terpou, Lalitesh K. Thakur, Claucia Fernanda Volken de Souza, Sudesh K. Yadav, Guoqiang Zhang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3600a55cc943681f1b578f340caa494
https://doi.org/10.1016/b978-0-12-823506-5.00022-9
https://doi.org/10.1016/b978-0-12-823506-5.00022-9
Autor:
Claucia Fernanda Volken de Souza, Claudia Monfroni Rocha, Stefan Laufer, Anja Dullius, Márcia Inês Goettert
Publikováno v:
Inflammopharmacology. 27:433-452
While the inactivation mutations that eliminate JAK3 function lead to the immunological disorders such as severe combined immunodeficiency, activation mutations, causing constitutive JAK3 signaling, are known to trigger various types of cancer or are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4e6ac04c797a3be5dce4966f0346303
https://doi.org/10.1007/s10787-019-00589-2
https://doi.org/10.1007/s10787-019-00589-2
Autor:
Ana Paula Mörschbächer, Anderson Schwingel Ribeiro, Carlos Henrique Dullius, Henrique Pretto Etgeton, Tamara Engelmann Gonçalves, Daniel Kuhn, Lucélia Hoehne, Cassiano Ricardo Brandt, Débora Tairini Brietzke, Ytan Andreine Schweizer, Eliézer Quadro Oreste, Claucia Fernanda Volken de Souza, Taciélen Altmayer, Daniel Neutzling Lehn, Anja Dullius, Fernando José Malmann Kuffel
Publikováno v:
Journal of Dairy Science. 101:10626-10635
Selenium is an essential micronutrient for living beings, as it helps to maintain the normal physiological functions of the organism. The numerous discoveries involving the importance of this element to the health of human beings have fostered intere
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46d8ce6183e84d1a19655f63b51f440e
https://doi.org/10.3168/jds.2018-14852
https://doi.org/10.3168/jds.2018-14852
Publikováno v:
Journal of Functional Foods, Vol 42, Iss, Pp 58-74 (2018)
Whey proteins, which possess the highest nutritional quality of all food proteins, are an optimal source of functional food ingredients. Enzymatic hydrolysis of whey proteins liberates fragments that can promote health benefits in the immune, cardiov
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9946a94702d496a1c8eac4d8e274b51b
http://www.sciencedirect.com/science/article/pii/S1756464617307971
http://www.sciencedirect.com/science/article/pii/S1756464617307971
Autor:
Lucélia Hoehne, Ytan Andreine Schweizer, Ana Paula Mörschbächer, Daniel Kuhn, Anja Dullius, Daniel Neutzling Lehn, Tamara Engelmann Gonçalves, Taciélen Altmayer, Débora Tairini Brietzke, Claucia Fernanda Volken de Souza, Anderson Schwingel Ribeiro, Henrique Pretto Etgeton, Eliézer Quadro Oreste, Cassiano Ricardo Bandt, Fernando José Malmann Kuffel, Carlos Henrique Dullius
Publikováno v:
Journal of dairy science. 102(2)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::381d1cc8265a3a3eff4c407f3c25a786
https://pubmed.ncbi.nlm.nih.gov/30316597
https://pubmed.ncbi.nlm.nih.gov/30316597
Autor:
Camila Agostini, Adriane Pozzobon, Camila Eckert, Bruna Lenhardt Machado, Carlos Henrique Dullius, Camille Eichelberger Granada, Claucia Fernanda Volken de Souza, Bruna Cristina Jordon, Daniel Neutzling Lehn, João Pedro Kipper, Mônica Jachetti Maciel, Raul Antonio Sperotto, Anja Dullius, Angélica Vincenzi
Publikováno v:
3 Biotech. 8
In this study, we isolated Lactobacillus spp. from bovine raw milk and artisanal cheese from southern Brazil, and evaluated their technological and probiotic potential to select new isolates for producing healthy fermented dairy foods with differenti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f68804c1daeda0e6f7094a7dd44c465
https://doi.org/10.1007/s13205-018-1469-7
https://doi.org/10.1007/s13205-018-1469-7
Autor:
Claucia Fernanda Volken de Souza, Carlos Henrique Dullius, Tamara Engelmann Gonçalves, Henrique Pretto Etgeton, Débora Tairini Brietzke, Lucélia Hoehne, Anja Dullius, Eliézer Quadro Oreste, Taciélen Altmayer, Anderson Schwingel Ribeiro, Ana Paula Mörschbächer, Cassiano Ricardo Bandt, Fernando José Malmann Kuffel, Daniel Kuhn
Publikováno v:
Food chemistry. 255
The present paper describes the validation of a spectrophotometry method involving molecular absorption in the visible ultraviolet-visible (UV-Vis) region for selenium (Se) determination in the bacterial biomass produced by lactic acid bacteria (LAB)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2f6eaf61e7d774c2c1ca8ef04a0c20b
https://pubmed.ncbi.nlm.nih.gov/29571465
https://pubmed.ncbi.nlm.nih.gov/29571465