Zobrazeno 1 - 10
of 47
pro vyhledávání: '"JOSE ANTONIO TEIXEIRA"'
Autor:
AMANDA EMMANUELLE S. CONNIFF, THIAGO P. NASCIMENTO, ROMERO MARCOS P.B. COSTA, LEONID BREYDO, CAMILA S. PORTO, ATTILIO CONVERTI, JOYCE G.W. SIQUEIRA, JOSE ANTONIO TEIXEIRA, GALBA MARIA DE CAMPOS-TAKAKI, VLADIMIR N. UVERSKY, ANA LÚCIA F. PORTO, TATIANA S. PORTO
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 96, Iss suppl 1 (2024)
Abstract Cardiovascular diseases, resulting from the deposition of clots in blood vessels, are the leading cause of death worldwide. Fibrinolytic enzymatic activity can catalyze blood clot degradation. Findings show that 36 fungal isolates recovered
Externí odkaz:
https://doaj.org/article/30caee7e9e6f415fb0cf6d868a1db075
Autor:
Jose Antonio Teixeira
Publikováno v:
Biblioteca Digital de Teses e Dissertações da USPUniversidade de São PauloUSP.
No presente trabalho, os recursos hídricos da faixa costeira Recife-João Pessoa, na área estudada, são enfocados como pertencentes a um sistema hidrológico natural constituído por dois subsistemas fortemente inter-relacionados, representados po
Autor:
Javier Quero, Mónica Paesa, Carmen Morales, Gracia Mendoza, Jesús Osada, José António Teixeira, Pedro Ferreira-Santos, María Jesús Rodríguez-Yoldi
Publikováno v:
Antioxidants, Vol 13, Iss 8, p 908 (2024)
Boletus edulis (BE) is a mushroom well known for its taste, nutritional value, and medicinal properties. The objective of this work was to study the biological effects of BE extracts on human colon carcinoma cells (Caco-2), evaluating parameters rela
Externí odkaz:
https://doaj.org/article/fa1af4ab5e604a7ea421ced8fca37063
Publikováno v:
Cosmetics, Vol 11, Iss 3, p 76 (2024)
Polyglutamic acid (PGA), a biopolymer comprising repeating units of glutamic acid, has garnered significant attention owing to its versatile applications. In recent years, microbial production processes have emerged as promising methods for the large
Externí odkaz:
https://doaj.org/article/9a6042a17d52418da4ed5134877e8b7c
Autor:
Beatriz Nunes Silva, Nathália Fernandes, Laís Carvalho, Ana Sofia Faria, José António Teixeira, Carina Rodrigues, Ursula Gonzales-Barron, Vasco Cadavez
Publikováno v:
Italian Journal of Food Safety (2023)
In cheese-making, a starter culture composed of adequately chosen lactic acid bacteria (LAB) may be suitable to ensure the rapid acidification of milk, improve textural and sensorial characteristics, and avoid pathogen proliferation. In this work, 23
Externí odkaz:
https://doaj.org/article/81604b8ae53a467e974dfa7a31d8997e
Autor:
Lina Fernanda Ballesteros, Michele Michelin, António Augusto Vicente, José António Teixeira, Miguel Ângelo Cerqueira
This brief provides a comprehensive review of lignocellulosic materials and their primary role in the future development of bio-based packaging. Topics such as: sources and extraction methods of lignocellulosic materials; main constituents of lignoce
Autor:
João Miguel Rocha, Biljana Kovacevik, Sanja Kostadinović Veličkovska, Mercedes Tamame, José António Teixeira
Publikováno v:
Microorganisms, Vol 12, Iss 1, p 205 (2024)
Throughout history as well as the present, food microorganisms have been proven to play a significant role in human life [...]
Externí odkaz:
https://doaj.org/article/7a67ed401c9c4a9d8b0ed9bc47a4bce2
Autor:
Círia Leandra Martins de Sousa, Pedro Manuel Reis Pereira, José António Teixeira da Silva Francisco, Catarina Prata, Rui Arlindo Castro, Teresa Margarida Morgado
Publikováno v:
Revista Portuguesa de Nefrologia e Hipertensão, Vol 36, Iss 3, Pp 180-184 (2022)
Encapsulating peritoneal sclerosis (EPS) is a rare complication of peritoneal dialysis which mortality can reach 50%. The usual treatment involves suspension of the technique, medical treatment, and surgical enterolysis. We report the case of a 36-
Externí odkaz:
https://doaj.org/article/a8478df65ad44565a5bfc1b74bb26bd1
Autor:
Jose Antonio Teixeira
Publikováno v:
Biblioteca Digital de Teses e Dissertações da USP
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
No presente trabalho, os recursos hídricos da faixa costeira Recife-João Pessoa, na área estudada, são enfocados como pertencentes a um sistema hidrológico natural constituído por dois subsistemas fortemente inter-relacionados, representados po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9fa59319db19d89b6c32dee475b8f38
https://doi.org/10.11606/t.44.1988.tde-19062015-155610
https://doi.org/10.11606/t.44.1988.tde-19062015-155610
Autor:
Danielle P. Nogueira, Nerea Jiménez-Moreno, Irene Esparza, Jose Antonio Moler, Pedro Ferreira-Santos, Ana Sagües, José António Teixeira, Carmen Ancín-Azpilicueta
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100453- (2023)
Sulfur dioxide (SO2), the main preservative in wine, may affect the sensory properties of the wines, as well as cause allergic reactions and headaches in sensitive people. The aim of this work was to evaluate the replacement of SO2 in Tempranillo win
Externí odkaz:
https://doaj.org/article/06de59f8818e44daafefccbdadd725f8