Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Paula Araujo de Souza"'
Autor:
Paula Araujo de Souza, Milena Cristina Silva dos Santos, Rebeca Vitória da Silva Lage de Miranda, Luciana Veloso da Costa, Raphael Paiva Paschoal da Silva, Catia Aparecida Chaia de Miranda, Ana Paula Roque da Silva, Stephen James Forsythe, Maria Helena Simões Villas Bôas, Marcelo Luiz Lima Brandão
Publikováno v:
Life, Vol 14, Iss 9, p 1079 (2024)
This study aimed to characterize Pseudomonas aeruginosa strains isolated from hospitalized patients during the COVID-19 pandemic. This was achieved using phenotypic and molecular techniques, including their antimicrobial resistance profile and biofil
Externí odkaz:
https://doaj.org/article/2ab4a366566b44f2a29b84d54b1f079f
Autor:
Paula Araujo de Souza, Karyne Rangel, Maria José de Souza, Maria Helena Simões Villas Bôas, Eduardo Almeida Ribeiro de Castro, Verônica Santos Sousa, José Roberto Lannes Abib, Gabrielle Limeira Genteluci, Daniela Betzler Cardoso Gomes
Publikováno v:
Current Microbiology. 77:2300-2306
Acinetobacter baumannii is an emerging pathogen associated with nosocomial infections and multidrug resistance. Polymyxin B has been used to treat infections caused by multidrug-resistant (MDR) A. baumannii but an increase in polymyxin B resistance h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b4157c9e3ce58f0de55430ced6006f4
https://doi.org/10.1007/s00284-020-02064-6
https://doi.org/10.1007/s00284-020-02064-6
Autor:
Amanda Fermiano da, Cruz, Alessandra Oliveira de, Abreu, Paula Araujo de, Souza, Bianca, Deveza, Carolaine Totelote, Medeiros, Verônica Santos, Sousa, Bruna Peres, Sabagh, Maria Helena Simões, Villas Bôas
Publikováno v:
Journal of Microbiological Methods. 193:106402
Ethyl alcohol 70% (w/w) is a broad-spectrum bactericidal agent that is mandatorily marketed as a gel in Brazil since 2002. However, there is no method described for the microbiological quality control of surface disinfectants in the form of gel, whic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b718c323ce01ba6c078db3604fc8f3f
https://doi.org/10.1016/j.mimet.2021.106402
https://doi.org/10.1016/j.mimet.2021.106402
Publikováno v:
Scientia Agricola, Vol 67, Iss 3, Pp 280-286 (2010)
The qualitative variation of secondary components plays a key role in the aroma and taste of the sugarcane spirit. The objective of this work was to study the volatilization kinetics of secondary components of sugarcane spirits during double distilla
Externí odkaz:
https://doaj.org/article/45c2cfb9c12148c3a927558c9256a951
Autor:
André Ricardo ALCARDE, Paula Araújo de SOUZA, Ângelo César BOSQUEIRO, André Eduardo de Souza BELLUCO
Publikováno v:
Alimentos e Nutrição, Vol 20, Iss 3 (2010)
O objetivo deste trabalho foi determinar o perfil físico-químico da aguardente de cana-de-açúcar produzida por diferentes metodologias de dupla destilação em alambique simples. Mosto fermentado de caldo de cana-deaçúcar foi destilado em alamb
Externí odkaz:
https://doaj.org/article/011d9c12c0954f518fa61a50aeab3950
Autor:
Paula Araújo de Souza
Publikováno v:
Biblioteca Digital de Teses e Dissertações da USPUniversidade de São PauloUSP.
O Brasil produz atualmente cerca de 1,5 bilhão de litros de aguardente e cachaça por ano. O aumento do consumo dessa bebida e a possibilidade de exportação exigem que seu processo de fabricação seja baseado em práticas corretas visando à obte