Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Rafael, Chelala Moreira"'
Autor:
Rafael Chelala Moreira, Kele A.C. Vespermann, Gustavo Molina, Juliano Lemos Bicas, Mario Roberto Marostica Junior
Publikováno v:
Biomolecules from Natural Sources. :362-389
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd9defdce408e4801dc4758598e4d89b
https://doi.org/10.1002/9781119769620.ch13
https://doi.org/10.1002/9781119769620.ch13
Autor:
Juliano Lemos Bicas, Rafael Chelala Moreira, Thaís Dolfini Alexandrino, Lorena de Oliveira Felipe, Teetach Changwatchai, Marcos A. Neves, Mitsutoshi Nakajima
Publikováno v:
ACS Agricultural Science & Technology. 1:631-639
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f16490009b038a1659ea8838e907eb11
https://doi.org/10.1021/acsagscitech.1c00129
https://doi.org/10.1021/acsagscitech.1c00129
Autor:
Bruna, Dos Reis Gasparetto, Rafael, Chelala Moreira, Rayanne, Priscilla França de Melo, Aline, de Souza Lopes, Liliana, de Oliveira Rocha, Glaucia, Maria Pastore, Juliano, Lemos Bicas, Julian, Martinez, Caroline, Joy Steel
Publikováno v:
Food research international (Ottawa, Ont.). 162
This study aimed to verify the in vitro antifungal activity of Tahiti lemon essential oil (LEO) and its fractions, obtained by supercritical CO
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::177bec9b232941ef45bb9914294355c9
https://pubmed.ncbi.nlm.nih.gov/36461176
https://pubmed.ncbi.nlm.nih.gov/36461176
Publikováno v:
Process Biochemistry. 78:8-14
Before reaching commercial scale, a biotechnological process must be well characterized in terms of process conditions. Thus, this study aimed to investigate the culture conditions in limonene bio-transformation to limonene-1,2-diol by Colletotrichum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::051868bf68f70ac327046f9059696fb8
https://doi.org/10.1016/j.procbio.2019.01.022
https://doi.org/10.1016/j.procbio.2019.01.022
Publikováno v:
Procedia Food Science. 7:1-4
The growth kinetic parameters (maximum growth rate, μ; lag time, λ and maximum population, k) of Salmonella spp. on the peel and in the pulp custard apple at 10, 15, 20 and 30°C were determinated. Samples of peel and pulp of custard apple were ino
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e2c454482359b9940a41a8d3465c222
Autor:
Juliana Crucello, Ana Carolina B. Rezende, Rafael Chelala Moreira, Anderson S. Sant'Ana, Beatriz S. Silva
Publikováno v:
International journal of food microbiology. 235
The aim of this study was to assess the incidence and to estimate the growth kinetic parameters (maximum growth rate, μ; lag time, λ; and maximum population, κ) of Salmonella on the peel and pulp of avocado (Perseaamericana var. americana) and cus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eecd10e9be4bb7eb23040da14548d375
https://pubmed.ncbi.nlm.nih.gov/27393884
https://pubmed.ncbi.nlm.nih.gov/27393884
Publikováno v:
Anais do Congresso de Iniciação Científica da Unicamp.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf6edf51d94c7cc58d068641ec7812de
https://doi.org/10.19146/pibic-2015-37747
https://doi.org/10.19146/pibic-2015-37747