Heterologous expression of predicted promoter site for paraquat-inducible genes of the bacterium Chromobacterium violaceum is increased by plumbagin

Autor: Jane Eyre Gabriel, Emanuel Maltempi de Souza, Francisco Allan Leandro de Carvalho, Humberto Maciel França Madeira

Publikováno v: Biotemas, Vol 30, Iss 2, Pp 1-6 (2017)

The aim of this study was to evaluate functionally the effect of plumbagin on the heterologous expression of a predicted promoter region of open reading frames of paraquat-inducible (pqi) genes revealed during genome annotation analyses of the bacter

Externí odkaz: https://doaj.org/article/28c1c9d890644c2fa4ea1e30e91a2a2c

Chemical-bromatological composition and in vitro ruminal kinetics of sugar cane silage with maniçoba

Autor: Francisco Allan Leandro de Carvalho, Percivaldo Xavier Resende, Clístenes Amorim Benicio, Jackson de Oliveira Siqueira, Daniel Ribeiro Menezes, Mário Adriano Ávila Queiroz

Publikováno v: Acta Scientiarum: Animal Sciences, Vol 40, Iss 1, Pp e42569-e42569 (2018)

The objective this study was to evaluate the effect of maniçoba supplementation in sugar cane silage with respect to chemical-bromatological composition and the in vitro degradation kinetics of the silage. This experiment was conducted in a complete

Externí odkaz: https://doaj.org/article/6d9285335e5c4741bb1869946aad8d5b

Características fermentativas na ensilagem de cana-de-açúcar com maniçoba

Autor: Francisco Allan Leandro de Carvalho, Mário Adriano Ávila Queiroz, José Gledyson da Silva, Tadeu Vinhas Voltolini

Publikováno v: Ciência Rural, Vol 44, Iss 11, Pp 2078-2083 (2014)

A utilização da silagem de cana-de-açúcar apresenta benefícios que têm despertado interesse de produtores e pesquisadores. No entanto, algumas limitações, principalmente relacionadas ao seu padrão de fermentação, têm constituído grande d

Externí odkaz: https://doaj.org/article/9b70a689e404474a99cb1fc21bcdb521

Grape skin flour obtained from wine processing as an antioxidant in beef burgers

Autor: Maria Gracileide de Alencar, Cedenir Perreira de Quadros, Aridson Luiz Lima Pedrosa Luna, Acácio Figueirêdo Neto, Mateus Matiuzzi da Costa, Mário Adriano Ávila Queiroz, Francisco Allan Leandro de Carvalho, David Hans da Silva Araújo, Glayciane Costa Gois, Victória Laysna dos Anjos Santos, José Renaldo Vilar da Silva Filho, Rafael Torres de Souza Rodrigues

Publikováno v: Meat science. 194

The objective of this study was to determine the best level of wine making by-product meal (WBM) as a natural antioxidant to replace butylhydroxytoluene (BHT) in beef burger stored at -20 °C for up to 120 days. The treatments consisted of control (b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dcfdf97363bd8552914baff264657f40
https://pubmed.ncbi.nlm.nih.gov/36084488

Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan

Autor: Larissa Tátero Carvalho, Rubén Domínguez, Marco Antonio Trindade, José M. Lorenzo, Francisco Allan Leandro de Carvalho, Elisa Rafaela Bonadio Bellucci

Publikováno v: Foods, Vol 9, Iss 1866, p 1866 (2020)
Foods
Volume 9
Issue 12
Web of Science
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP

The main objective of this research was the development of a healthy meat product from turkey meat with white striping myopathy. The effect of adding different proportions of chitosan on the qualitative characteristics, sensory acceptance, and stabil

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c00de67acb09d4d9cb68efac49304f60
https://www.mdpi.com/2304-8158/9/12/1866