Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Tatiane Cristina Gonçalves de Oliveira"'
Autor:
Beatriz Pierre Sforça, William Gustavo Sganzerla, Rosana Goldbeck, Tatiane Cristina Gonçalves de Oliveira, TANIA FORSTER-CARNEIRO, Larissa Castro Ampese
Publikováno v:
Biofuels, Bioproducts and Biorefining. 16:891-919
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::056d3b7fa3b2f286b4ed4b9d88eb23c2
https://doi.org/10.1002/bbb.2343
https://doi.org/10.1002/bbb.2343
Autor:
Cristiane Canan, Eliane Colla, Daneysa Lahis Kalschne, Itala Maria Gouveia Marx, Tatiane Cristina Gonçalves de Oliveira, Francieli Begnini Siepmann, Wilma Aparecida Spinosa, Catiussa Maiara Pazuch
Publikováno v:
Food Science and Technology v.40 n.3 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 40, Issue: 3, Pages: 608-613, Published: 20 DEC 2019
Food Science and Technology, Issue: ahead, Published: 20 DEC 2019
Food Science and Technology, Vol 40, Iss 3, Pp 608-613 (2019)
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 40, Issue: 3, Pages: 608-613, Published: 20 DEC 2019
Food Science and Technology, Issue: ahead, Published: 20 DEC 2019
Food Science and Technology, Vol 40, Iss 3, Pp 608-613 (2019)
The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6792b8069231a40059b03659f061bc12
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300608
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300608
Autor:
Tatiane Cristina Gonçalves de Oliveira, Ermelinda Pereira, Eliane Colla, José Alberto Pereira, Elsa Ramalhosa, Luís Nunes
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
The aim of this study was to evaluate the probiotic potential of 16 yeast strains previously isolated during the natural fermentation of table olives Negrinha de Freixo cultivar, in relation to enzymatic activities; ability to grow at 37 °C; antimic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7835c6583d7d453393fd88a35eacd423
https://doi.org/10.1016/j.ifset.2017.06.003
https://doi.org/10.1016/j.ifset.2017.06.003
Autor:
Wilma Aparecida Spinosa, Itala Maria Gouveia Marx, Tatiane Cristina Gonçalves de Oliveira, Cristiane Canan, Catiussa Maiara Pazuch, Eliane Colla
Publikováno v:
Anais do Simpósio Nacional de Bioprocessos.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbdf3fafd898385cb298c7b995c80afa
https://doi.org/10.17648/sinaferm-2015-33453
https://doi.org/10.17648/sinaferm-2015-33453
Autor:
Tatiane Cristina Gonçalves de Oliveira, Odacir de Figueiredo, Eliane Colla, Cristiane Canan, Rosana Aparecida Da Silva Buzanello, Enio Paulo Zoche
Publikováno v:
Anais do XX Seminário de Iniciação Científica e Tecnológica da UTFPR.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5fd16d86e84b462e530cc6776fc148d9
https://doi.org/10.20906/cps/sicite2015-0468
https://doi.org/10.20906/cps/sicite2015-0468
Publikováno v:
CIÊNCIAVITAE
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Mestrado de dupla diplomação com a UTFPR - Universidade Tecnológica Federal do Paraná Submitted by Clarisse Pais (clarisse@ipb.pt) on 2016-07-26T15:36:28Z No. of bitstreams: 1 Tese Tatiane Oliveira, mestrado QSA.pdf: 1334871 bytes, checksum: 127c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8a455c22c6e1ecc34a6c9a50dab83447
http://hdl.handle.net/10198/13098
http://hdl.handle.net/10198/13098