Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Schwarz LV"'
Autor:
Schwarz LV; Institute of Biotechnology, University of Caxias do Sul (UCS), Caxias do Sul, Rio Grande do Sul, Brazil., Sandri FK; Institute of Biotechnology, University of Caxias do Sul (UCS), Caxias do Sul, Rio Grande do Sul, Brazil., Scariot F; Institute of Biotechnology, University of Caxias do Sul (UCS), Caxias do Sul, Rio Grande do Sul, Brazil., Delamare APL; Institute of Biotechnology, University of Caxias do Sul (UCS), Caxias do Sul, Rio Grande do Sul, Brazil., Valera MJ; Enology and Fermentation Biotechnology Area, Departamento Ciencia y Tecnología Alimentos, Facultad de Química, Universidad de la Republica, Montevideo, Uruguay., Carrau F; Enology and Fermentation Biotechnology Area, Departamento Ciencia y Tecnología Alimentos, Facultad de Química, Universidad de la Republica, Montevideo, Uruguay., Echeverrigaray S; Institute of Biotechnology, University of Caxias do Sul (UCS), Caxias do Sul, Rio Grande do Sul, Brazil.
Publikováno v:
Yeast (Chichester, England) [Yeast] 2023 Dec; Vol. 40 (12), pp. 640-650. Date of Electronic Publication: 2023 Nov 23.
Autor:
Tavares MO; University of Caxias do Sul (UCS), Institute of Biotechnology, Francisco Getúlio Vargas 1130, 95070-560 Caxias do Sul, RS, Brazil., Dos Reis LD; University of Caxias do Sul (UCS), Institute of Biotechnology, Francisco Getúlio Vargas 1130, 95070-560 Caxias do Sul, RS, Brazil., Lopes WR; University of Caxias do Sul (UCS), Institute of Biotechnology, Francisco Getúlio Vargas 1130, 95070-560 Caxias do Sul, RS, Brazil., Schwarz LV; University of Caxias do Sul (UCS), Institute of Biotechnology, Francisco Getúlio Vargas 1130, 95070-560 Caxias do Sul, RS, Brazil., Rocha RKM; University of Caxias do Sul (UCS), Institute of Biotechnology, Francisco Getúlio Vargas 1130, 95070-560 Caxias do Sul, RS, Brazil., Scariot FJ; University of Caxias do Sul (UCS), Institute of Biotechnology, Francisco Getúlio Vargas 1130, 95070-560 Caxias do Sul, RS, Brazil., Echeverrigaray S; University of Caxias do Sul (UCS), Institute of Biotechnology, Francisco Getúlio Vargas 1130, 95070-560 Caxias do Sul, RS, Brazil., Delamare APL; University of Caxias do Sul (UCS), Institute of Biotechnology, Francisco Getúlio Vargas 1130, 95070-560 Caxias do Sul, RS, Brazil. Electronic address: apldelam@ucs.br.
Publikováno v:
Research in veterinary science [Res Vet Sci] 2023 Sep; Vol. 162, pp. 104962. Date of Electronic Publication: 2023 Jul 24.
Autor:
Cisilotto B; Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias Do Sul, Brazil; Federal Institute of Education, Science and Technology of Rio Grande do Sul (IFRS), Campus Bento Gonçalves, Brazil. Electronic address: bruno.cisilotto@bento.ifrs.edu.br., Scariot FJ; Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias Do Sul, Brazil., Schwarz LV; Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias Do Sul, Brazil., Mattos Rocha RK; Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias Do Sul, Brazil., Longaray Delamare AP; Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias Do Sul, Brazil., Echeverrigaray S; Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias Do Sul, Brazil.
Publikováno v:
Food microbiology [Food Microbiol] 2023 Apr; Vol. 110, pp. 104171. Date of Electronic Publication: 2022 Oct 25.
Autor:
Schwarz LV; Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias Do Sul, RS 95070-560 Brazil., Marcon AR; Federal University of Pampa (UNIPAMPA), 21 de Abril 80, Dom Pedrito, RS 96450-000 Brazil., Delamare APL; Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias Do Sul, RS 95070-560 Brazil., Agostini F; Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias Do Sul, RS 95070-560 Brazil., Moura E Silva S; Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias Do Sul, RS 95070-560 Brazil., Echeverrigaray S; Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias Do Sul, RS 95070-560 Brazil.
Publikováno v:
Journal of food science and technology [J Food Sci Technol] 2022 Sep; Vol. 59 (9), pp. 3530-3539. Date of Electronic Publication: 2022 Jan 28.
Autor:
Schwarz LV; University of Caxias do Sul (UCS), Institute of Biotechnology, Francisco Getúlio Vargas 1130, 95070-560 Caxias do Sul, RS, Brazil., Valera MJ; Enology and Fermentation Biotechnology Area, Departamento Ciencia y Tecnología Alimentos, Facultad de Química, Universidad de la Republica de Uruguay, Montevideo, Uruguay., Delamare APL; University of Caxias do Sul (UCS), Institute of Biotechnology, Francisco Getúlio Vargas 1130, 95070-560 Caxias do Sul, RS, Brazil., Carrau F; Enology and Fermentation Biotechnology Area, Departamento Ciencia y Tecnología Alimentos, Facultad de Química, Universidad de la Republica de Uruguay, Montevideo, Uruguay., Echeverrigaray S; University of Caxias do Sul (UCS), Institute of Biotechnology, Francisco Getúlio Vargas 1130, 95070-560 Caxias do Sul, RS, Brazil.
Publikováno v:
Current research in microbial sciences [Curr Res Microb Sci] 2022 Mar 26; Vol. 3, pp. 100129. Date of Electronic Publication: 2022 Mar 26 (Print Publication: 2022).
Autor:
Echeverrigaray S; Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias do Sul, Brazil., Scariot FJ; Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias do Sul, Brazil. Electronic address: fjscariot@ucs.br., Foresti L; Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias do Sul, Brazil., Schwarz LV; Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias do Sul, Brazil., Rocha RKM; Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias do Sul, Brazil., da Silva GP; Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias do Sul, Brazil., Moreira JP; Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias do Sul, Brazil., Delamare APL; Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias do Sul, Brazil.
Publikováno v:
International journal of food microbiology [Int J Food Microbiol] 2021 Jun 02; Vol. 347, pp. 109200. Date of Electronic Publication: 2021 Apr 15.
Autor:
Schwarz LV; Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias do Sul, RS 95070-560 Brazil., Marcon AR; Federal University of Pampa (UNIPAMPA), 21 de Abril 80, Dom Pedrito, RS 96450-000 Brazil., Delamare APL; Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias do Sul, RS 95070-560 Brazil., Agostini F; Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias do Sul, RS 95070-560 Brazil., Moura S; Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias do Sul, RS 95070-560 Brazil., Echeverrigaray S; Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias do Sul, RS 95070-560 Brazil.
Publikováno v:
Journal of food science and technology [J Food Sci Technol] 2020 Aug; Vol. 57 (8), pp. 2840-2851. Date of Electronic Publication: 2020 Mar 02.