Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Paulino BN"'
Autor:
de Souza Sevalho E; Graduate Program in Biodiversity and Biotechnology - Bionorte Network (PPG-BIONORTE), Amazonas State University (UEA), Manaus, Amazonas, 690065-130, Brazil. elisonsevalho@hotmail.com.; Analytical Center - Center of Multidisciplinary Support, Federal University of Amazonas (UFAM), Manaus, Amazonas, 69077-000, Brazil. elisonsevalho@hotmail.com., Paulino BN; Faculty of Pharmacy, Federal University of Bahia (UFBA), Ondina, Salvador, Bahia, 40170-115, Brazil., de Souza AQL; Graduate Program in Biodiversity and Biotechnology - Bionorte Network (PPG-BIONORTE), Amazonas State University (UEA), Manaus, Amazonas, 690065-130, Brazil.; Analytical Center - Center of Multidisciplinary Support, Federal University of Amazonas (UFAM), Manaus, Amazonas, 69077-000, Brazil.; Faculty of Agricultural Sciences, Federal University of Amazonas (UFAM), Manaus, Amazonas, 69080-900, Brazil., de Souza ADL; Graduate Program in Biodiversity and Biotechnology - Bionorte Network (PPG-BIONORTE), Amazonas State University (UEA), Manaus, Amazonas, 690065-130, Brazil.; Analytical Center - Center of Multidisciplinary Support, Federal University of Amazonas (UFAM), Manaus, Amazonas, 69077-000, Brazil.; Department of Chemistry, Federal University of Amazonas (UFAM), Manaus, Amazonas, 69077-000, Brazil.
Publikováno v:
Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] [Braz J Microbiol] 2024 Sep; Vol. 55 (3), pp. 2239-2251. Date of Electronic Publication: 2024 Jul 18.
Autor:
Moura RS; Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil., Guimarães JT; Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil., Scudino H; Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil., Freitas MQ; Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil., Mársico ET; Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil., Esmerino EA; Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil., Sant'Anna C; Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (INMETRO), Duque de Caxias, Rio de Janeiro, Brazil., Henrique Campelo Félix P; Department of Food Technology, Federal University of Viçosa, Minas Gerais, Brazil., Pimentel TC; Federal Institute of Science and Technology of Paraná, Paranavaí, PR, Brazil., Paulino BN; Department of Bromatogical Analysis, Federal University of Bahia, Bahia, Brazil., Cauduro VH; Department of Chemistry, Federal University of Santa Maria, Rio Grande do Sul, RS, Brazil., Flores EMM; Department of Chemistry, Federal University of Santa Maria, Rio Grande do Sul, RS, Brazil. Electronic address: ericommf@gmail.com., Ricardo H Lopes J; Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil., Cruz AG; Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil.
Publikováno v:
Ultrasonics sonochemistry [Ultrason Sonochem] 2024 May; Vol. 105, pp. 106867. Date of Electronic Publication: 2024 Apr 01.
Autor:
Pereira APA; Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil; Department of Food and Nutrition, Faculty of Nutrition, Federal University of Mato Grosso, Avenida Fernando Corrêa da Costa, 2367 Cuiabá, Mato Grosso, Brazil., Angolini CFF; Center of Nature and Human Sciences, Federal University of ABC, Avenida dos Estados, 5001 Santo André, São Paulo, Brazil. Electronic address: celio.fernando@ufabc.edu.br., Adani HB; Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil., Usberti FCS; School of Agriculture Engineering, University of Campinas, Av. Cândido Rondon, 501 - Barão Geraldo, Campinas, São Paulo, Brazil., Paulino BN; School of Pharmaceutical Sciences, Federal University of Amazonas, Avenida General Rodrigo Octávio Jordão Ramos, 6200 Manaus, Amazonas, Brazil., Clerici MTPS; Department of Technology, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil., Neri-Numa IA; Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil., Moro TMA; Department of Technology, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil., Eberlin MN; Institute of Chemistry, University of Campinas, Rua Josué de Castro, 126, Campinas, São Paulo, Brazil; School of Engineering, Mackenzie Presbyterian University, São Paulo-SP, Brazil., Pastore GM; Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2021 Jan; Vol. 139, pp. 109910. Date of Electronic Publication: 2020 Nov 24.
Autor:
Neri-Numa IA; School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil., Pessôa MG; School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil., Arruda HS; School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil. Electronic address: hsilvanoarruda@gmail.com., Pereira GA; School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil; School of Food Engineering, Federal University of Pará, Belém, Pará, Brazil., Paulino BN; School of Pharmaceutical Sciences, Federal University of Amazonas, Manaus, Amazonas, Brazil., Angolini CFF; Center of Nature and Human Sciences, Federal University of the ABC, Santo André, São Paulo, Brazil., Ruiz ALTG; School of Pharmaceutical Sciences, University of Campinas, Campinas, São Paulo, Brazil., Pastore GM; School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2020 Aug; Vol. 134, pp. 109252. Date of Electronic Publication: 2020 Apr 18.
Evaluation of fruta-do-lobo (Solanum lycocarpum St. Hill) starch on the growth of probiotic strains.
Autor:
Pereira APA; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil. Electronic address: pereira.anap23@gmail.com., Lauretti LBC; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil., Alvarenga VO; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil; Department of Food Science, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil., Paulino BN; Faculty of Pharmaceutical Sciences, Federal University of Amazonas (UFAM), Manaus, Amazonas, Brazil., Angolini CFF; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil; Center for Natural and Human Sciences, University of ABC (UFABC), Santo André, São Paulo, Brazil., Neri-Numa IA; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil., Orlando EA; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil., Pallone JAL; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil., Sant'Ana AS; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil., Pastore GM; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2020 Jul; Vol. 133, pp. 109187. Date of Electronic Publication: 2020 Mar 20.
Autor:
Pereira APA; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, São Paulo, Brazil. Electronic address: pereira.anap23@gmail.com., Angolini CFF; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, São Paulo, Brazil., Paulino BN; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, São Paulo, Brazil; Faculty of Pharmaceutical Sciences, Federal University of Amazonas (UFAM), Manaus, Amazonas, Brazil., Lauretti LBC; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, São Paulo, Brazil., Orlando EA; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, São Paulo, Brazil., Silva JGS; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, São Paulo, Brazil., Neri-Numa IA; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, São Paulo, Brazil., Souza JDRP; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, São Paulo, Brazil; Sertão Campus, Federal University of Sergipe (UFS), Nossa Senhora da Glória, Sergipe, Brazil., Pallone JAL; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, São Paulo, Brazil., Eberlin MN; Institute of Chemistry, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil., Pastore GM; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, São Paulo, Brazil.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2019 Oct; Vol. 124, pp. 61-69. Date of Electronic Publication: 2018 Sep 25.
Autor:
Mano MCR; Laboratory of Bioaromas and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, State University of Campinas, 80 Monteiro Lobato st., University city Zeferino Vaz, Campinas, São Paulo CEP: 13083-862, Brazil. Electronic address: mariomanola@gmail.com., Paulino BN; Faculty of Farmaceutical Sciences, Federal University of Amazonas, Manaus CEP: 69077-000, Amazonas, Brazil., Pastore GM; Laboratory of Bioaromas and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, State University of Campinas, 80 Monteiro Lobato st., University city Zeferino Vaz, Campinas, São Paulo CEP: 13083-862, Brazil.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2019 Oct; Vol. 124, pp. 78-85. Date of Electronic Publication: 2018 Sep 11.
Autor:
Pessôa MG; Laboratory of Bioflavors, Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil., Vespermann KAC; Laboratory of Food Biotechnology, Food Engineering, Institute of Science and Technology, UFVJM, Diamantina, Minas Gerais, Brazil., Paulino BN; Laboratory of Bioflavors, Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil; Faculty of Pharmaceutical Sciences, Federal University of Amazonas, Manaus, Amazonas, Brazil., Barcelos MCS; Laboratory of Food Biotechnology, Food Engineering, Institute of Science and Technology, UFVJM, Diamantina, Minas Gerais, Brazil., Pastore GM; Laboratory of Bioflavors, Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil., Molina G; Laboratory of Bioflavors, Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil; Laboratory of Food Biotechnology, Food Engineering, Institute of Science and Technology, UFVJM, Diamantina, Minas Gerais, Brazil. Electronic address: gustavomolinagm@gmail.com.
Publikováno v:
Biotechnology advances [Biotechnol Adv] 2019 Mar - Apr; Vol. 37 (2), pp. 319-339. Date of Electronic Publication: 2019 Jan 18.
Autor:
Procopio FR; Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil. Electronic address: nandaprocopio@gmail.com., Oriani VB; Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil., Paulino BN; Laboratory of Bioflavors, Department of Food Science, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil., do Prado-Silva L; Laboratory of Quantitative Food Microbiology, Department of Food Science, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil., Pastore GM; Laboratory of Bioflavors, Department of Food Science, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil., Sant'Ana AS; Laboratory of Quantitative Food Microbiology, Department of Food Science, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil., Hubinger MD; Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2018 Nov; Vol. 113, pp. 351-361. Date of Electronic Publication: 2018 Jul 17.
Autor:
Oriani VB; Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil. Electronic address: vivianboriani@yahoo.com.br., Alvim ID; Cereal and Chocolate Technology Center - CEREAL CHOCOTEC, Food Technology Institute - ITAL, CEP 13070-178 Campinas, SP, Brazil., Paulino BN; Laboratory of Bioflavors, Department of Food Science, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, São Paulo, Brazil., Procópio FR; Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil., Pastore GM; Laboratory of Bioflavors, Department of Food Science, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, São Paulo, Brazil., Hubinger MD; Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2018 Jul; Vol. 109, pp. 472-480. Date of Electronic Publication: 2018 May 01.