Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Maria Terezinha Santos Leite Neta"'
Autor:
Genilza Almeida da Graça, Pryanka Thuyra Nascimento Fontes, Alysson Caetano Soares, Mônica Silva de Jesus, Patrícia Nogueira Matos, Maria Terezinha Santos Leite Neta, Adriano do Nascimento Simões, Luciana Marques de Carvalho, Luiz Fernando Ganassali de Oliveira Júnior, Marcelo Augusto Gutierrez Carnelossi, Aline de Almeida Vasconcelos
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100743- (2024)
The physiological changes that occur during the growth and development of Mini Jack pumpkins fruits can lead to post-harvest losses, and shorten their shelf life. Thus, this work aimed to characterize the growth and development of the pumpkin cv Mini
Externí odkaz:
https://doaj.org/article/6c5b21abc03b4b5681dd1f98ceb3bbb2
Autor:
Maria Terezinha Santos Leite Neta, Rafael Donizete Dutra Sandes, Mônica Silva De Jesus, Hannah Caroline Santos Araujo, Raquel Anne Ribeiro Dos Santos, Luciana Cristina Lins De Aquino Santana, Narendra Narain
Publikováno v:
Fermentation, Vol 10, Iss 8, p 430 (2024)
This study investigated the potential of endophytic microorganisms in fermentative processes using agro-industrial residues as substrates. The aim was to explore sustainable biotechnological methods for producing valuable compounds from waste. Endoph
Externí odkaz:
https://doaj.org/article/42953af3ca124192bb93d67812660181
Autor:
Hannah Caroline Santos Araujo, Mônica Silva de Jesus, Rafael Donizete Dutra Sandes, Maria Terezinha Santos Leite Neta, Narendra Narain
Publikováno v:
Fermentation, Vol 10, Iss 1, p 8 (2023)
The consumption of natural products, especially those that promote some health benefit, has become a choice for consumers. Foods that improve health when ingested are called functional foods. Among them, the most consumed are probiotics, which are de
Externí odkaz:
https://doaj.org/article/b2bdcfb97b4e44f19d5c5ca8d16aabd0
Autor:
Rafael Donizete Dutra Sandes, Raquel Anne Ribeiro dos Santos, Mônica Silva de Jesus, Hannah Caroline Santos Araujo, Maria Terezinha Santos Leite Neta, Gomathi Rajkumar, Narendra Narain
Publikováno v:
Fermentation, Vol 10, Iss 1, p 23 (2023)
Flavoring compounds are substances that directly influence the acceptance or rejection of a product. They are considered as essential components in the industrial sector due to their wide range of applications in different areas, such as food, cosmet
Externí odkaz:
https://doaj.org/article/f417720ccc754884beee3be4cc8d605a
Autor:
Rafael Donizete Dutra Sandes, Mônica Silva De Jesus, Hannah Caroline Santos Araujo, Raquel Anne Ribeiro Dos Santos, Juliete Pedreira Nogueira, Maria Terezinha Santos Leite Neta, Narendra Narain
Publikováno v:
Fermentation, Vol 9, Iss 7, p 593 (2023)
The present study was carried out to investigate the potential of the basidiomycete Auriporia aurulenta to metabolize residues remaining from the processing of umbu, cajá, plum, and persimmon fruits for the production of natural aroma compounds usin
Externí odkaz:
https://doaj.org/article/f4542789ae2841a1afbe1da98d1a1498
Autor:
Mônica Silva de Jesus, Hannah Caroline Santos Araujo, Marina Denadai, Rafael Donizete Dutra Sandes, Juliete Pedreira Nogueira, Maria Terezinha Santos Leite Neta, Narendra Narain
Publikováno v:
Journal of Food Measurement and Characterization. 17:2576-2594
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46504b130db23080bddd78de6f6b50c3
https://doi.org/10.1007/s11694-022-01803-6
https://doi.org/10.1007/s11694-022-01803-6
Autor:
Narain, Rafael Donizete Dutra Sandes, Mônica Silva De Jesus, Hannah Caroline Santos Araujo, Raquel Anne Ribeiro Dos Santos, Juliete Pedreira Nogueira, Maria Terezinha Santos Leite Neta, Narendra
Publikováno v:
Fermentation; Volume 9; Issue 7; Pages: 593
The present study was carried out to investigate the potential of the basidiomycete Auriporia aurulenta to metabolize residues remaining from the processing of umbu, cajá, plum, and persimmon fruits for the production of natural aroma compounds usin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::c3f35be37b2d0657c81315d715603582
Autor:
Cláudia Zubiolo Perioto, Érika Cristina Teixeira dos Anjos Brandã, Johnata de Matos Moreira, Aline Alves Oliveira Santos Prado, Maria Terezinha Santos Leite Neta, Narendra Narain
Publikováno v:
Brazilian Journal of Development. 8:739-751
Kombucha é uma bebida fermentada obtida através da respiração aeróbia e fermentação anaeróbia do mosto obtido pela infusão ou extrato de Camellia sinensis e açúcares por cultura simbiótica de bactérias e leveduras microbiologicamente ati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe9f9bf00347b1e2ef44f2dae1b3e9c1
https://doi.org/10.34117/bjdv8n1-049
https://doi.org/10.34117/bjdv8n1-049
Autor:
Heriberto A. Anjos, Domingos A. M. Castro, Agenor G. dos Santos-Neto, Jefferson Romáryo Duarte da Luz, Maria das Graças Almeida, Maria Terezinha Santos Leite-Neta, Narendra Narain, Alessandra A. C. Pagani, Elton Franceschi, MARIA LUCILA HERNÁNDEZ- MACEDO, Jorge A. López
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59e80ca5f7e133ddab47081f9222d3a2
https://doi.org/10.2139/ssrn.4414740
https://doi.org/10.2139/ssrn.4414740
Autor:
Taíse Conceição Rodrigues, Itamara Bomfim Gois, Roberta Pereira Miranda Fernandes, Arie Fitzgerald Blank, Rafael Donizete Dutra Sandes, Maria Terezinha Santos Leite-Neta, Narendra Narain, Maria de Fatima Arrigoni-Blank
Publikováno v:
Pesticide Biochemistry and Physiology. 193:105454
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28a3f13c6fa77de573f68c14beb7dd75
https://doi.org/10.1016/j.pestbp.2023.105454
https://doi.org/10.1016/j.pestbp.2023.105454