Zobrazeno 1 - 10
of 54
pro vyhledávání: '"Marcelo Andrés Umsza Guez"'
Autor:
Raquel Nunes Almeida da Silva, Karina Teixeira Magalhães-Guedes, Carolina Oliveira de Souza, Rogério Marcos de Oliveira Alves, Marcelo Andrés Umsza-Guez
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-17 (2024)
Abstract The physical, chemical and sensory characteristics of pollen and honey from stingless bees (SLB) are quite different when compared to those produced by Apis mellifera. Meliponine honey has a high moisture content (23–37.5%); reducing sugar
Externí odkaz:
https://doaj.org/article/a72a5de01bd14bcfb5c125f8f2e1ef2e
Publikováno v:
Química Nova, Vol 30, Iss 1, Pp 136-145 (2007)
REVIEW: Living organisms encountered in hostile environments that are characterized by extreme temperatures rely on novel molecular mechanisms to enhance the thermal stability of their proteins, nucleic acids, lipids and cell membranes. Proteins isol
Externí odkaz:
https://doaj.org/article/7c196ff087214a2a9ae8db552e746585
Autor:
Vitor Moreira Rocha, Ricardo Wagner Portela, Luiz Eduardo Lacerda, Ana Rita Sokolonski, Carolina Oliveira de Souza, Jeancarlo Pereira dos Anjos, Renata Quartieri Nascimento, Marcelo Andrés Umsza-Guez
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-14 (2023)
Abstract Stingless bees (SLB) are insects bread many centuries ago by indigenous people and more than 500 species have already been described. Interest in SLB's propolis has grown as a way to value and preserve native bees, in addition to investigati
Externí odkaz:
https://doaj.org/article/b5e8f11629964430a095606c56cb72e9
Stingless bee propolis: composition, biological activities and its applications in the food industry
Autor:
Vítor Moreira Rocha, Ricardo Dias Portela, Jeancarlo Pereira dos Anjos, Carolina Oliveira de Souza, Marcelo Andrés Umsza-Guez
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-13 (2023)
Abstract The breeding of stingless bees, known as meliponiculture, can be found throughout the world, and is closely linked to the history of the first human communities in the Americas. This activity provides products of industrial interest (food, c
Externí odkaz:
https://doaj.org/article/6ba5d0ba8ce3407db019ac3e95df53ee
Autor:
Filipe de Oliveira Melo, Vanessa Cosme Ferreira, Gerardo Fernandez Barbero, Ceferino Carrera, Ederlan de Souza Ferreira, Marcelo Andrés Umsza-Guez
Publikováno v:
Foods, Vol 13, Iss 13, p 2060 (2024)
The extraction of bioactive compounds from wine lees involves a variety of methods, the selection of which is crucial to ensure optimal yields. This systematic review, following PRISMA guidelines and utilizing the Web of Science database, aimed to ex
Externí odkaz:
https://doaj.org/article/999221b5edbb486f9826e88526de8396
Autor:
Talita Andrade da Anunciação, Juan Diego Silva Guedes, Pedro Paulo Lordelo Guimarães Tavares, Fernando Elias de Melo Borges, Danton Diego Ferreira, Jorge Alberto Vieira Costa, Marcelo Andrés Umsza-Guez, Karina Teixeira Magalhães-Guedes
Publikováno v:
Microorganisms, Vol 12, Iss 6, p 1127 (2024)
(1) Background: The human microbiota is essential for maintaining a healthy body. The gut microbiota plays a protective role against pathogenic bacteria. Probiotics are live microorganisms capable of preventing and controlling gastrointestinal and ba
Externí odkaz:
https://doaj.org/article/21cc1812055c4c9395e1193119a29be7
Autor:
Roberta Barreto de Andrade Bulos, Francine da Gama Paz, Ciro Gomes Machado, Pedro Paulo Lordelo Guimarães Tavares, Carolina Oliveira de Souza, Marcelo Andrés Umsza-Guez
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-14 (2023)
Abstract Background Wine lees are defined as the residue formed at the bottom of the container during the wine fermentation stage. It consists of a solid phase composed of yeasts and bacteria responsible for vinification. In general, wine lees, despi
Externí odkaz:
https://doaj.org/article/2939e44d790d4fffbec6888bb6edaacd
Autor:
Raquel Nunes Almeida da Silva, Karina Teixeira Magalhães-Guedes, Rogério Marcos de Oliveira Alves, Angélica Cristina Souza, Rosane Freitas Schwan, Marcelo Andrés Umsza-Guez
Publikováno v:
Microorganisms, Vol 12, Iss 4, p 678 (2024)
(1) Background: The identification of microorganisms includes traditional biochemical methods, molecular biology methods evaluating the conserved regions of rRNA, and the molecular biology of proteins (proteomics), such as MALDI-TOF MS mass spectrome
Externí odkaz:
https://doaj.org/article/286684d2d0574edb8572278919903bdd
Autor:
Thiago Dantas Teixeira, Bruna Aparecida Souza Machado, Gabriele de Abreu Barreto, Jeancarlo Pereira dos Anjos, Ingrid Lessa Leal, Renata Quartieri Nascimento, Katharine Valéria Saraiva Hodel, Marcelo Andrés Umsza-Guez
Publikováno v:
Molecules, Vol 28, Iss 5, p 2338 (2023)
The demand for bee products has been growing, especially regarding their application in complementary medicine. Apis mellifera bees using Baccharis dracunculifolia D.C. (Asteraceae) as substrate produce green propolis. Among the examples of bioactivi
Externí odkaz:
https://doaj.org/article/307e408f384146ff813dc63f7d30e491
Autor:
Kathleen Ramos Deegan, Maisa Santos Fonseca, Diogo Coelho Pádua Oliveira, Laerte Marlon Santos, Clara Couto Fernandez, Samira Abdallah Hanna, Bruna Aparecida Souza Machado, Marcelo Andrés Umsza-Guez, Roberto Meyer, Ricardo Wagner Portela
Publikováno v:
Frontiers in Veterinary Science, Vol 6 (2019)
Clinical mycoses treatment is associated with issues such as negative side effects, high cost, prolonged treatment, and resistant strain selection. Malassezia pachydermatis is the most frequently isolated yeast in cases of canine otitis and dermatiti
Externí odkaz:
https://doaj.org/article/a984139aca944d219989da5bef120fea