Zobrazeno 1 - 10
of 161
pro vyhledávání: '"Mauricio Moura"'
Autor:
Nalisson Marques Pereira, Emerson Augusto Castilho Martins, Mateus Goes Quintela, Arthur Arantes da Cunha, Mauricio Moura dos Santos Netto, Jaques Waisberg
Publikováno v:
Acta Cirúrgica Brasileira, Vol 37, Iss 12 (2023)
ABSTRACT Purpose: Prostate cancer (PCa) is the second most frequent cancer among men in the Western population. Infections, such as the one caused by the human papillomavirus (HPV), have been shown to promote inflammation that can lead to the appeara
Externí odkaz:
https://doaj.org/article/e039eca0e63b47b2b5892c16af703e55
Autor:
Fernanda Bettin, Letícia Osório da Rosa, Queli Montanari, Simone Zaccaria, Aldo José Pinheiro Dillon, Mauricio Moura da Silveira
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 63 (2020)
Abstract (1) Background: Oxygen supply is an important parameter to be considered in submerged cultures. This study evaluated the influence of different conditions for dissolved oxygen (DO) concentration on laccases activities and growth of Pleurotus
Externí odkaz:
https://doaj.org/article/fa1c2d1ec16c463c8198721656535f22
Autor:
Mauricio Moura, Melissa R. Michelson
Publikováno v:
Internet Policy Review, Vol Volume 6, Iss Issue 4 (2017)
Multiple randomised field experiments confirm that door-to-door canvassing and live telephone calls are effective methods of moving voters to the polls, but they require significant investments of time and resources and are difficult to bring to scal
Externí odkaz:
https://doaj.org/article/ba5bf565125a4c049526f5aade464b76
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 54, Iss 2, Pp 253-258 (2011)
Endo-polygalacturonase (endo-PG) production by Aspergillus niger T0005/007-2 in solid medium with 170 mm of height was evaluated in a cylindrical double surface bioreactor in 96-h experiments. Cell concentration close to 92 mg.g -¹ dm (mg per g of d
Externí odkaz:
https://doaj.org/article/e8347a353c0b462ab5b5f47a4bd64790
Publikováno v:
Beverages, Vol 4, Iss 3, p 48 (2018)
In this study, different concentrations of the inducer (pectin) and the carbon source (glucose) were evaluated as components of the culture medium for the production of pectinases by Aspergillusniger. Furthermore, it evaluated the stability of the en
Externí odkaz:
https://doaj.org/article/4a28ca0fd47744228bee9aeabf5fc5cd
Autor:
Marisa Maltz, Mauricio Moura, Juliana Jobim Jardim, Cyntia Marques, Lilian Marly de Paula, Heliana Dantas Mestrinho
Publikováno v:
Revista da Faculdade de Odontologia de Porto Alegre, Vol 51, Iss 1, Pp 20-23 (2010)
The aim of this multicenter randomized controlled clinical trial was to evaluate the effectiveness of partial caries removal followed by restoration in a single session (PDR) for deep caries lesions in Brazil (Porto Alegre and Brasilia) after 2-year
Externí odkaz:
https://doaj.org/article/156ae2614afa4bb7897bc97710fc5bd0
Influence of medium composition and pH on the production of polygalacturonases by Aspergillus oryzae
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 47, Iss 5, Pp 693-702 (2004)
A liquid medium containing wheat bran, salts and a source of inducer (pectin) was found to be suitable for the production of exo- and endo-polygalacturonases by Aspergillus oryzae CCT3940. Induction of polygalacturonases by purified pectin was signif
Externí odkaz:
https://doaj.org/article/809f884441924e20b8e7cfcedf00d7ca
Autor:
Fernanda Bettin, Francine Cousseau, Kamila Martins, Simone Zaccaria, Viviane Girardi, Mauricio Moura da Silveira, Aldo José Pinheiro Dillon
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 62
(1) Background: In this study, the effects of different pH values (2.4, 3.2, 4.4 and 5.0), temperatures (30, 35, 40, 45 and 50°C) and agitation (100 rpm) on the enzymatic decolourisation of twenty-two dyes belonging to the chromophore groups anthraq
Externí odkaz:
https://doaj.org/article/5ee1db082cb947709b147e51fe4f2ef2
Autor:
Reginatto, Caroline, Rossi, Caroline, Miglioranza, Betina Gamba, Santos, Marielem dos, Meneghel, Lenara, Silveira, Mauricio Moura da, Malvessi, Eloane
Publikováno v:
In Process Biochemistry July 2017 58:1-8
Publikováno v:
In LWT - Food Science and Technology June 2017 79:92-101