Epistylid ciliates as epibionts on calanoid copepods in an Amazonian floodplain lake (Batata Lake)

Autor: Wésley Altino Flores, Pedro Mendes de Souza, Iollanda Ivanov Pereira Josué, Roberto Júnio Pedroso Dias, Reinaldo Luiz Bozelli

Publikováno v: Acta Limnologica Brasiliensia, Vol 36 (2024)

Abstract Aim The main objective was to investigate changes in the prevalence and infestation intensity of the epibiotic relationship (ciliates/calanoids) in relation to the impact of bauxite tailings (natural and impacted areas) during two distinct p

Externí odkaz: https://doaj.org/article/ff7ce9bc0c5448dfad455468c64a6067

Ciliates as bioindicators of water quality: A case study in the neotropical region and evidence of phylogenetic signals (18S-rDNA)

Autor: Inácio Domingos da Silva-Neto, Roberto Júnio Pedroso Dias, Marta D'Agosto, Pedro Mendes de Souza, Mariana Fonseca Rossi, Alfredo Hannemann Wieloch

Publikováno v: Environmental Pollution. 268:115760

The aim of our study was to evaluate the water quality of an urban stream in southeastern Brazil by analyzing epibenthic ciliates, and to investigate the existence of phylogenetic signal for saprobity in ciliates. However, before conducting this type

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b1ce75925b352bbec373da3ba864356
https://doi.org/10.1016/j.envpol.2020.115760

Research and development on jabuticaba (Myrciaria Cauliflora): overview on academic research and patents

Autor: Antonio Martins de Oliveira Junior, Tatiana Pacheco Nunes, Márcio Nannini da Silva Florêncio, Dayane Santos Conceição Soares, Pedro Mendes de Souza

Publikováno v: Food Science and Technology, Iss 0 (2018)
Food Science and Technology v.39 n.4 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 39, Issue: 4, Pages: 1005-1010, Published: 10 DEC 2018

Myrciaria Cauliflora, popularly known as jabuticaba, is a Brazilian native fruit, rich in antioxidants, such as anthocyanins, flavonoids and tannins. In the wake of its properties, the jabuticaba is the study object of current paper which verifies wo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::459f107c89c8e8b554b094592392b151
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005028104&lng=en&tlng=en

INNOVATION IN FERMENTED BEVERAGES BY PATENTS ANALYSIS IN BRAZIL

Autor: Dayane Santos Conceição Soares, A. M. Oliveira Júnior, Pedro Mendes de Souza, Ana Karla de Souza Abud

Publikováno v: 7th International Symposium on Technological Innovation.

Despite the long existence of the fermentation processes, they still are very used in the food industry and other interested areas of the society. From this process, several food and drinks with a unique flavor and extended shelf life were developed.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2f6de08c22ec1086e63126e41ced23ac
https://doi.org/10.7198/s2318-3403201600030022

A PRODUÇÃO TECNOLÓGICA DE PATENTES DA UFS E UFPE ENTRE 2009 E 2013

Autor: Antonio Martins de Oliveira Junior, Domingos Fabiano de Santana Souza, Pedro Mendes de Souza

Publikováno v: 6th International Symposium on Technological Innovation.

As universidades possuem um importante papel no desenvolvimento cientifico da regiao onde estao inseridas. Este desenvolvimento torna-se evidente com as acoes patentearias e os seus desdobramentos no âmbito da pesquisa academica. Neste sentido, a Un

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3a4ed11806be96df1a2a05539ad15464
https://doi.org/10.7198/s2318-3403201500030041