Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Leite, Selma G.F."'
Publikováno v:
In Biotechnology Reports March 2019 21
Autor:
Costa, Ingrid C.R., Sutili, Felipe K., da Silva, Gabriela V.V., Leite, Selma G.F., Miranda, Leandro S.M., de Souza, Rodrigo O.M.A.
Publikováno v:
In Journal of Molecular Catalysis. B, Enzymatic April 2014 102:127-131
Autor:
Sutili, Felipe K., Ruela, Halliny S., Leite, Selma G.F., Miranda, Leandro S. de M., Leal, Ivana C.R., de Souza, Rodrigo O.M.A.
Publikováno v:
In Journal of Molecular Catalysis. B, Enzymatic January 2013 85-86:37-42
Autor:
Corrêa, Flávia de Abreu, Sutili, Felipe K., Miranda, Leandro S.M., Leite, Selma G.F., De Souza, Rodrigo O.M.A., Leal, Ivana C.R.
Publikováno v:
In Journal of Molecular Catalysis. B, Enzymatic September 2012 81:7-11
Autor:
Junior, Ivaldo I., Flores, Marcela C., Sutili, Felipe K., Leite, Selma G.F., de M. e Miranda, Leandro S., Leal, Ivana C.R., de Souza, Rodrigo O.M.A.
Publikováno v:
In Journal of Molecular Catalysis. B, Enzymatic May 2012 77:53-58
Autor:
Junior, Ivaldo I., Sutili, Felipe K., Leite, Selma G.F., Miranda, Leandro S. de M., Leal, Ivana C.R., de Souza, Rodrigo O.M.A.
Publikováno v:
In Journal of Molecular Catalysis. B, Enzymatic 2011 72(3):313-318
Publikováno v:
Brazilian Journal of Microbiology, Volume: 38, Issue: 1, Pages: 39-44, Published: MAR 2007
The optimal conditions for salicylic acid biodegradation by Pseudomonas fluorescens HK44 were determined in this study with the intention to create a microbial sensor. Kinetic experiments permitted a definition of 60 and 30min the time needed to achi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______608::236fb1417de2b471c2c91af6ece54f58
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000100009&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000100009&lng=en&tlng=en
Publikováno v:
Food Science and Technology v.25 n.3 2005
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 25, Issue: 3, Pages: 475-479, Published: SEP 2005
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 25, Issue: 3, Pages: 475-479, Published: SEP 2005
Nos estudos em análise sensorial a limitação fisiológica dos órgãos dos sentidos dos provadores é um dos fatores a se levar em consideração no planejamento dos testes. O objetivo deste estudo foi validar um desenho experimental para testes c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::2e1adee771cf3e9ad9c6ea0c44ff70e1
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000300014
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000300014
Autor:
Ribeiro, Joyce B., Sousa, L.M.A., Fraga, C.A.M., Leite, Selma G.F., Ramos, M.C.K.V., de Aquino Neto, F.R., Aguiar, L.C.S., de Souza, Rodrigo O.M.A., Antunes, O.A.C.
Publikováno v:
In Catalysis Communications 2008 9(8):1782-1786
Autor:
Lacerda, Paulo S. Bergo de, Ribeiro, Joyce Benzaquem, Leite, Selma G.F., Coelho, Ricardo B., Lima, Edson Luiz da Silva, Antunes, O.A.C.
Publikováno v:
In Biochemical Engineering Journal 2006 28(3):299-302