Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Patrícia Gomes Vivian"'
Autor:
Greyce Silveira MELLO, Juliana Fernandes ROSA, Débora Rodrigues da SILVEIRA, Patrícia Gomes VIVIAN, Natacha Deboni CERESER, Cláudio Dias TIMM
Publikováno v:
Boletim do Instituto de Pesca, Vol 46, Iss 4, Pp 1-6 (2021)
Species of the Vibrio genus are commonly reported as agents of food poisoning outbreaks associated with fish consumption. The objective of this study was to assess the antimicrobial activity of the essential oils of Origanum vulgare and Ocimum basili
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::09a3bbc930cc7ce0a444648971ffbb76
https://www.pesca.sp.gov.br/boletim/index.php/bip/article/view/1529/1482
https://www.pesca.sp.gov.br/boletim/index.php/bip/article/view/1529/1482
Autor:
Rogério Antonio Freitag, Patrícia Gomes Vivian, Greyce Silveira Mello, Eliezer Avila Gandra, Rebeca Camargo Porto, Cláudio Dias Timm
Publikováno v:
Brazilian Journal of Development. 6:62143-62156
A busca por aditivos naturais em alimentos tem aumentado devido a reacao negativa dos consumidores em relacao aos aditivos quimicos adicionados intencionalmente em produtos industrializados com a finalidade de aumentar a vida util dos mesmos. Na mesm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd19a3acf382c67f0339306a6dbde6eb
https://doi.org/10.34117/bjdv6n8-587
https://doi.org/10.34117/bjdv6n8-587
Autor:
Débora Rodrigues Silveira, Greyce Silveira Mello, Patrícia Gomes Vivian, Natacha Deboni Cereser, Juliana Fernandes Rosa, Cláudio Dias Timm
Publikováno v:
Boletim do Instituto de Pesca. 46
Species of the Vibrio genus are commonly reported as agents of food poisoning outbreaks associated with fish consumption. The objective of this study was to assess the antimicrobial activity of the essential oils of Origanum vulgare and Ocimum basili
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d81c43e554c948137e7872769c1e8db
https://doi.org/10.20950/1678-2305.2020.46.4.608
https://doi.org/10.20950/1678-2305.2020.46.4.608
Autor:
Gabriela Hörnke Alves, Cristiano Dietrich Ferreira, Nathan Levien Vanier, Patrícia Gomes Vivian, Moacir Cardoso Elias, Jander Luis Fernandes Monks, Maurício de Oliveira
Publikováno v:
Food Chemistry. 208:116-123
The effects of the type of solvolytic solution and number of extraction steps on the recovery of free phenolics, anthocyanins and proanthocyanidins from different rice samples were evaluated. Moreover, bound phenolic acids were determined as a functi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::544d5183e4e14aea4dcd5329b60f1e6d
https://doi.org/10.1016/j.foodchem.2016.03.107
https://doi.org/10.1016/j.foodchem.2016.03.107