Zobrazeno 1 - 10
of 69
pro vyhledávání: '"Vanderlinde, Regina"'
Autor:
Zuanazzi, Caroline, Maccari, Paulina Ampessan, Beninca, Sandra Czarnobai, Branco, Catia Santos, Theodoro, Heloísa, Vanderlinde, Regina, Siviero, Josiane, Salvador, Mirian
Publikováno v:
In Nutrition January 2019 57:109-114
Autor:
Webber, Vanessa, de Siqueira Ferreira, Daniel, Barreto, Pedro Luis Manique, Weiss-Angeli, Valeria, Vanderlinde, Regina
Publikováno v:
In Food Research International March 2018 105:432-439
Autor:
Rodrigues, Adriana D., Scheffel, Thamiris B., Scola, Gustavo, dos Santos, Maitê T., Fank, Bruna, Dani, Caroline, Vanderlinde, Regina, Henriques, João A.P., Coitinho, Adriana S., Salvador, Mirian
Publikováno v:
In Nutrition Research February 2013 33(2):120-125
Autor:
Rodrigues, Adriana Dalpicolli, Scheffel, Thamiris Becker, Scola, Gustavo, Santos, Maitê Telles dos, Fank, Bruna, de Freitas, Suzana Cesa Vieira, Dani, Caroline, Vanderlinde, Regina, Henriques, João Antonio Pegas, Coitinho, Adriana Simon, Salvador, Mirian
Publikováno v:
In Neurochemistry International June 2012 60(8):799-805
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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Autor:
Spinelli Fernanda Rodrigues, Dutra Sandra Valduga, Leonardelli Susiane, Carnieli Gilberto João, Vanderlinde Regina
Publikováno v:
BIO Web of Conferences, Vol 7, p 02006 (2016)
In Brazil, grape juice is a not fermented beverage, made from Vitis labrusca varieties and their hybrids. The most common form of adulteration is by the addition of apple juice. The adulterated samples can be identified by specific analysis, since ap
Externí odkaz:
https://doaj.org/article/64c0b7da10034376b816435b47c3c03c
Autor:
Leonardelli Susiane, Dutra Sandra V., Carnieli Gilberto J., Spinelli Fernanda, Ferreira Daniel de Siqueira, Vanderlinde Regina
Publikováno v:
BIO Web of Conferences, Vol 7, p 02001 (2016)
The sparkling wine production and consumption have increased significantly in the last years. With the increased demand appear the necessity to check the sparkling wine authenticity, because the practice of adding CO2 in sparkling wine is not allow.
Externí odkaz:
https://doaj.org/article/9844173358fd4214928a90a4d9656b45
Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine
Autor:
Verzeletti Andrelise, Echeverrigaray Sergio, Cardoso Alejandro, Vanderlinde Regina, Delamare Ana Paula Longaray
Publikováno v:
BIO Web of Conferences, Vol 7, p 02019 (2016)
In this work, we evaluate the physic-chemical characteristics and volatile compounds during the second fermentation and aging of typical Brazilian sparkling wines. For this purpose, second fermentations were conducted by the traditional method using
Externí odkaz:
https://doaj.org/article/dd71b30f97ca4bd19bf5e2738f8034be
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Tozoni,Daniela, Zacaria,Jucimar, Vanderlinde,Regina, Delamare,Ana Paula Longaray, Echeverrigaray,Sergio
Publikováno v:
Electronic Journal of Biotechnology, Volume: 13, Issue: 2, Pages: 2-3, Published: 15 MAR 2010
Electronic Journal of Biotechnology v.13 n.2 2010
SciELO Chile
CONICYT Chile
instacron:CONICYT
Electronic Journal of Biotechnology v.13 n.2 2010
SciELO Chile
CONICYT Chile
instacron:CONICYT
The purpose of this work was to stud the biodegradation of citronellol, citronellal and citronellyl acetate by a soil Pseudomonas mendocina strain (IBPse 105) isolated from a Cymbopogon windelandi field. This strain efficiently used citronellol, citr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9215556a8d3b0a587cf26e324faf2df
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582010000200002&lng=en&tlng=en
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582010000200002&lng=en&tlng=en
