Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Natália Norika Yassunaka-Hata"'
Autor:
Fernando Teruhiko Hata, Diego Contiero da Silva, Natália Norika Yassunaka-Hata, Mariana Assis de Queiroz Cancian, Isabella Accorsi Sanches, Caio Eduardo Pelizaro Poças, Maurício Ursi Ventura, Wilma Aparecida Spinosa, Rogério Barbosa Macedo
Publikováno v:
Horticulturae, Vol 9, Iss 2, p 194 (2023)
In the current study, the effect of boiled chicken manure (BCM) doses by fertigation, bokashi, and mineral fertilization on the agronomic variables, bioactive compounds, and nitrate levels of two cultivars of lettuce (romaine and frisée types) and o
Externí odkaz:
https://doaj.org/article/69535b3a56b94d1f8d318a2eab9e03ee
Autor:
Débora Fernandes Pinheiro, Juliano Tadeu Vilela de Resende, Leonel Vinicius Constantino, Fernando Teruhiko Hata, Natália Norika Yassunaka Hata, Sebastião Brasil Campos Lustosa
Publikováno v:
Ciência e Agrotecnologia, Vol 45 (2021)
ABSTRACT New cultivars generated each year by international breeding programs enter the Brazilian market. These cultivars need to be tested for their adaptation to the climate in each environment due to the great variety of climates that exist in the
Externí odkaz:
https://doaj.org/article/0f4f91dd67e74141b942ebc51525d3c7
Autor:
Luiz Diego Marestoni, Hernane da Silva Barud, Rodrigo José Gomes, Rebeca Priscila Flora Catarino, Natália Norika Yassunaka Hata, Jéssica Barrionuevo Ressutte, Wilma Aparecida Spinosa
Publikováno v:
Polímeros, Vol 30, Iss 4 (2021)
Abstract In the last decade, bacterial cellulose (BC) has received considerable attention around the world, including in Brazil. The unique properties of BC, such as mechanical stability, tensile strength, thermostability, crystallinity, purity and b
Externí odkaz:
https://doaj.org/article/569df1eb1ec64366904245d95e766f37
Autor:
Natália Norika Yassunaka Hata, Monica Surek, Daniele Sartori, Rodrigo Vassoler Serrato, Wilma Aparecida Spinosa
Publikováno v:
Food Technology and Biotechnology
Volume 61
Issue 1
Volume 61
Issue 1
Acetic acid bacteria (AAB) are microorganisms widely distributed in nature. Although this group is involved in the spoilage of some foods, AAB are of great industrial interest, and their functionality is still poorly understood. AAB convert ethanol,
Autor:
Natália Norika Yassunaka Hata, Jéssica Barrionuevo Ressutte, José Renato Silva, Gabriela De Morais Pinheiro, Wilma Aparecida Spinosa
Publikováno v:
Revista Brasileira de Agrotecnologia. 11:975-980
O mel é um composto rico em compostos com atividade bioativa, no entanto, nos últimos anos, esse produto tem sido alvo de adulterações. Nesse sentido, o objetivo desse trabalho foi avaliar a qualidade de quatro méis comerciais produzidos na regi
Publikováno v:
Ciências Biológicas: Considerações e Novos Segmentos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6dcde0b95e211093530de70e254c43e9
https://doi.org/10.22533/at.ed.1392021094
https://doi.org/10.22533/at.ed.1392021094
Autor:
Fernanda Carla Henrique Bana, Natália Norika Yassunaka Hata, Wilma Aparecida Spinosa, Mariana Assis de Queiroz Cancian, Rodrigo José Gomes
Publikováno v:
Ciências Biológicas: Considerações e Novos Segmentos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2c0b4daf0feef41145f7a723e8b49b4
https://doi.org/10.22533/at.ed.1392021095
https://doi.org/10.22533/at.ed.1392021095
Autor:
Jéssica Barrionuevo Ressutte, Carina Moro Benis, Raul Jorge Hernan Castro-Gomez, Marina Bonini Pascholati, Fernanda Carla Henrique Bana, Wilma Aparecida Spinosa, Natália Norika Yassunaka Hata, Cristiane De Conti Medina
Publikováno v:
Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia de Cereais e Panificação.
Autor:
Admilton Gonçalves de Oliveira, Fernanda C. Henrique-Bana, Karla Bigetti Guergoletto, Jéssica Barrionuevo Ressutte, Natália Norika Yassunaka Hata, Raíssa Sant’Ana Bueno, Wilma Aparecida Spinosa
Publikováno v:
LWT. 140:110770
In order to diversify the consumption of red pitaya, the objective of this study was to evaluate the shelf life of two formulations of non-alcoholic beverages fermented by water kefir using red pitaya and apple pulp as substrates. The beverages were
Autor:
Natália Norika Yassunaka Hata, Monica Surek, Daniele Sartori, Rodrigo Vassoler Serrato, Wilma Aparecida Spinosa
Publikováno v:
Food Technology and Biotechnology, Vol 61, Iss 1, Pp 85-103 (2023)
Acetic acid bacteria (AAB) are microorganisms widely distributed in nature. Although this group is involved in the spoilage of some foods, AAB are of great industrial interest, and their functionality is still poorly understood. AAB convert ethanol,
Externí odkaz:
https://doaj.org/article/36a77b2528cb4d90b395e5fbc70b8043