Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Dão Pedro de Carvalho Neto"'
Autor:
Dão Pedro de Carvalho Neto, Gilberto Vinícius de Melo Pereira, Adewale Olusegun Obadina, Pushpa S. Murthy
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Externí odkaz:
https://doaj.org/article/9d1b4d74bd4d459989a27dadbe79dc19
Autor:
Alexander da Silva Vale, Gilberto Vinícius de Melo Pereira, Ana Caroline de Oliveira, Dão Pedro de Carvalho Neto, Leonardo Wedderhoff Herrmann, Susan Grace Karp, Vanete Thomaz Soccol, Carlos Ricardo Soccol
Publikováno v:
Fermentation, Vol 9, Iss 3, p 264 (2023)
The skin microbiome is composed of a complex association of bacteria, fungi, and viruses. The maintenance of skin commensal microbes is essential for preventing the overgrowth of pathogenic microorganisms or already present opportunistic pathogens. T
Externí odkaz:
https://doaj.org/article/9939ec80e75e48a3a78293878a06ff96
Autor:
Alexander da Silva Vale, Gabriel Balla, Luiz Roberto Saldanha Rodrigues, Dão Pedro de Carvalho Neto, Carlos Ricardo Soccol, Gilberto Vinícius de Melo Pereira
Publikováno v:
Foods, Vol 12, Iss 1, p 37 (2022)
In this study, an investigation of the microbial community structure and chemical changes in different layers of a static coffee beans fermentation tank (named self-induced anaerobic fermentation—SIAF) was conducted at different times (24, 48, and
Externí odkaz:
https://doaj.org/article/c9980f7c9e8f4aabb3944836621c37ea
Publikováno v:
Frontiers in Sustainability, Vol 2 (2021)
This systematic scoping review presents evidence from 52 primary research articles for the beneficial, and sustainable, use of coffee in personal care products. The identification and evaluation of natural ingredients that harbor bioactive compounds
Externí odkaz:
https://doaj.org/article/bbdc5e4b407042f596cc32eb0f81c812
Autor:
Gilberto Vinícius de Melo Pereira, Bruna Leal Maske, Dão Pedro de Carvalho Neto, Susan Grace Karp, Juliano De Dea Lindner, José Guilherme Prado Martin, Bianca de Oliveira Hosken, Carlos Ricardo Soccol
Publikováno v:
Microorganisms, Vol 10, Iss 9, p 1855 (2022)
The use of yeasts as starter cultures was boosted with the emergence of large-scale fermentations in the 20th century. Since then, Saccharomyces cerevisiae has been the most common and widely used microorganism in the food industry. However, Candida
Externí odkaz:
https://doaj.org/article/eb7fb7a1eb394293b516b06911d4b6a7
Autor:
Gabriel Rodrigues Favero, Gilberto Vinícius de Melo Pereira, Júlio Cesar de Carvalho, Dão Pedro de Carvalho Neto, Carlos Ricardo Soccol
Publikováno v:
Fermentation, Vol 8, Iss 2, p 84 (2022)
The legal cannabis market worldwide is facing new challenges regarding innovation in the production of cannabinoid-based drugs. The usual cannabinoid production involves growing Cannabis sativa L. outdoor or in dedicated indoor growing facilities, fo
Externí odkaz:
https://doaj.org/article/bb1279655919403998923e7919b0da19
Autor:
Dão Pedro de Carvalho Neto, Gilberto Vinícius de Melo Pereira, Júlio César de Carvalho, Vanete Thomaz Soccol, Carlos Ricardo Soccol
Publikováno v:
Food Technology and Biotechnology, Vol 56, Iss 1, Pp 90-95 (2018)
Coffee bean fermentation is a spontaneous, on-farm process involving the action of different microbial groups, including bacteria and fungi. In this study, high-throughput sequencing approach was employed to study the diversity and dynamics of bacter
Externí odkaz:
https://doaj.org/article/95849fef2086455d964d4462252200ec
Autor:
Vanessa Bassi Pregolini, Gilberto Vinícius de Melo Pereira, Alexander da Silva Vale, Dão Pedro de Carvalho Neto, Carlos Ricardo Soccol
Publikováno v:
Fermentation, Vol 7, Iss 4, p 278 (2021)
Microbial activity is an integral part of agricultural ecosystems and can influence the quality of food commodities. During on-farm processing, coffee growers use a traditional method of fermentation to remove the cherry pulp surrounding the beans. H
Externí odkaz:
https://doaj.org/article/5c97307d947046b292714101429aad29
Autor:
Alexander da Silva Vale, Gilberto Vinícius de Melo Pereira, Dão Pedro de Carvalho Neto, Cristine Rodrigues, Maria Giovana B. Pagnoncelli, Carlos Ricardo Soccol
Publikováno v:
Fermentation, Vol 5, Iss 3, p 67 (2019)
Removal of the mucilage layer of coffee fruits by a fermentation process has became an interesting strategy to improve coffee quality, which is able to assist the formation of flavored molecules. In this study, four sets of inoculation protocols were
Externí odkaz:
https://doaj.org/article/1b55e10b521b47f9bc8c46d6a61823b0
Autor:
Fernanda Neves Romanato, Osvaldo Toshiyuki Hamawaki, Larissa Barbosa de Sousa, Ana Paula Oliveira Nogueira, Dão Pedro de Carvalho Neto, Carla Cristina Rodrigues Borges, Cristiane Divina Lemes Hamawaki, Raphael Lemes Hamawaki
Publikováno v:
Bioscience Journal, Vol 32, Iss 3 (2016)
The use of different evaluation methods of adaptability and stability in a breeding program is essential to obtain more accurate results of the lines that have been studied. The purpose of this research is to study the adaptability and stability of 2
Externí odkaz:
https://doaj.org/article/59f505357d084983ae3b337204b4775b