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Incorporation of natural and mechanically ruptured brewing yeast cells in beef burger to replace textured soy protein

Journal of food science and technology, 2022-03, Vol.59 (3), p.935-943

2022

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Yeast (Saccharomyces cerevisiae): evaluation of cellular disruption processes, chemical composition, functional properties and digestibility

Journal of food science and technology, 2019-08, Vol.56 (8), p.3697-3706

2019

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Factors that influence the stabilization of the milk system and non-acid unstable milk: a review

Revista do Instituto de Laticínios Cândido Tostes, 2023-12, Vol.77 (2), p.121-128

2023

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Deposition of Dopamine and Polyethyleneimine on Polymeric Membranes: Improvement of Performance of Ultrafiltration Process

Macromolecular Research, 2020, 28(12), , pp.1091-1097

2020

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Isolation and Screening of Lipase-Producing Fungi with Hydrolytic Activity

Food and bioprocess technology, 2011-05, Vol.4 (4), p.578-586

2011

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Infrared or ultrasonic milk analysis can affect its results?

Ciência rural, 2019, Vol.49 (7)

2019

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Influence of partial replacement of sodium chloride by potassium chloride in Minas fresh cheese of sheep’s milk

Revista do Instituto de Laticínios Cândido Tostes, 2017-08, Vol.71 (3), p.119-130

2017

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Preliminary Characterization of Novel Extra-cellular Lipase from Penicillium crustosum Under Solid-State Fermentation and its Potential Application for Triglycerides Hydrolysis

Food and bioprocess technology, 2012-07, Vol.5 (5), p.1592-1600

2012

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Systematic Study on Extraction of Lipase Obtained by Solid-State Fermentation of Soybean Meal by a Newly Isolated Strain of Penicillium sp

Food and bioprocess technology, 2010-06, Vol.3 (3), p.461-465

2010

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Enzyme-assisted aqueous extraction combined with experimental designs allow the obtaining of a high-quality and yield pecan nut oil

Food science & technology, 2019-10, Vol.113, p.108283, Article 108283

2019

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β-galactosidase from Kluyveromyces lactis in genipin-activated chitosan: An investigation on immobilization, stability, and application in diluted UHT milk

Food chemistry, 2021-07, Vol.349, p.129050-129050, Article 129050

2021

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Enriched cereal bars with wine fermentation biomass

Journal of the science of food and agriculture, 2021-01, Vol.101 (2), p.542-547

2021

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Assessment of oxidation of leaves of Ilex paraguariensis (St. Hil)

Brazilian Archives of Biology and Technology, 2011-04, Vol.54 (2), p.337-345

2011

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Encapsulation of Japanese grape (Hovenia dulcis) pseudofruits by freeze drying: characterization and antioxidant potential

Revista Principia, 2024-05

2024

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Impact of the preservation methods of sheep milk on the characteristics of Requeijão cremoso processed cheese

International dairy journal, 2021-10, Vol.121, p.105101, Article 105101

2021

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Cellulolytic enzyme production from agricultural residues for biofuel purpose on circular economy approach

Bioprocess and biosystems engineering, 2019-05, Vol.42 (5), p.677-685

2019

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Use of Natural Thickener to Replace Commercial Thickeners in Cream Cheese

Journal of culinary science & technology, 2023-03, Vol.21 (2), p.275-286

2023

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Valorização inovadora do bagaço de malte: transformando subproduto da cerveja em pão integral rico em nutrientes

Scientia plena, 2024-05, Vol.20 (4)

2024

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Effect of different levels of green banana flour, chia seeds, sugar, cocoa powder and eggs on textural, physical and sensory properties of chocolate cake

Research, Society and Development, 2022-12, Vol.11 (17), p.e88111738433

2022

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Fatores que influenciam a estabilização do sistema lácteo e leite instável não ácido: uma revisão

Revista do Instituto de Laticínios Cândido Tostes, 2022-12, Vol.77 (2), p.121-128

2022

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Sodium reduction in “Requeijão cremoso” processed cheese made from fresh and refrigerated sheep milk

Journal of food processing and preservation, 2022-04, Vol.46 (4), p.n/a

2022

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Hydroalcoholic extraction of antioxidant compounds in Japanese grape pseudofruits

Caderno de Ciências Agrárias, 2023-05, Vol.15, p.1-6

2023

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Cachaça fermentation biomass as an ingredient in oregano sticks

JSFA reports, 2022-02, Vol.2 (2), p.81-87

2022

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Development of yogurts with mixture of sheep and bovine milk: effect on chemical physical characteristics, protein profile and antioxidant activity

Research, Society and Development, 2022-12, Vol.11 (16), p.e192111637531

2022

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Infrared or ultrasonic milk analysis can affect its results?/A analise infravermelha ou ultrassonica do leite pode afetar seus resultados?

Ciência rural, 2019-07, Vol.49 (7)

2019

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Incorporation of natural and mechanically ruptured brewing yeast cells in beef burger to replace textured soy protein

Yeast (Saccharomyces cerevisiae): evaluation of cellular disruption processes, chemical composition, functional properties and digestibility

Factors that influence the stabilization of the milk system and non-acid unstable milk: a review

Deposition of Dopamine and Polyethyleneimine on Polymeric Membranes: Improvement of Performance of Ultrafiltration Process

Isolation and Screening of Lipase-Producing Fungi with Hydrolytic Activity

Infrared or ultrasonic milk analysis can affect its results?

Influence of partial replacement of sodium chloride by potassium chloride in Minas fresh cheese of sheep’s milk

Preliminary Characterization of Novel Extra-cellular Lipase from Penicillium crustosum Under Solid-State Fermentation and its Potential Application for Triglycerides Hydrolysis

Systematic Study on Extraction of Lipase Obtained by Solid-State Fermentation of Soybean Meal by a Newly Isolated Strain of Penicillium sp

Enzyme-assisted aqueous extraction combined with experimental designs allow the obtaining of a high-quality and yield pecan nut oil

β-galactosidase from Kluyveromyces lactis in genipin-activated chitosan: An investigation on immobilization, stability, and application in diluted UHT milk

Enriched cereal bars with wine fermentation biomass

Assessment of oxidation of leaves of Ilex paraguariensis (St. Hil)

Encapsulation of Japanese grape (Hovenia dulcis) pseudofruits by freeze drying: characterization and antioxidant potential

Impact of the preservation methods of sheep milk on the characteristics of Requeijão cremoso processed cheese

Cellulolytic enzyme production from agricultural residues for biofuel purpose on circular economy approach

Use of Natural Thickener to Replace Commercial Thickeners in Cream Cheese

Valorização inovadora do bagaço de malte: transformando subproduto da cerveja em pão integral rico em nutrientes

Effect of different levels of green banana flour, chia seeds, sugar, cocoa powder and eggs on textural, physical and sensory properties of chocolate cake

Fatores que influenciam a estabilização do sistema lácteo e leite instável não ácido: uma revisão

Sodium reduction in “Requeijão cremoso” processed cheese made from fresh and refrigerated sheep milk

Hydroalcoholic extraction of antioxidant compounds in Japanese grape pseudofruits

Cachaça fermentation biomass as an ingredient in oregano sticks

Development of yogurts with mixture of sheep and bovine milk: effect on chemical physical characteristics, protein profile and antioxidant activity

Infrared or ultrasonic milk analysis can affect its results?/A analise infravermelha ou ultrassonica do leite pode afetar seus resultados?

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