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Antimicrobial and antileukemic effects: in vitro activity of Calyptranthes grandifolia aqueous leaf extract

Journal of Toxicology and Environmental Health, Part A, 2020-04, Vol.83 (8), p.289-301

2020

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Whey protein hydrolysates as a source of bioactive peptides for functional foods – Biotechnological facilitation of industrial scale-up

Journal of functional foods, 2018-03, Vol.42, p.58-74

2018

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Spray-Dried Microcapsules of Cheese Whey and Whey Permeate as a Strategy to Protect Chia Oil from Oxidative Degradation

Food technology and biotechnology, 2022-12, Vol.60 (4), p.449-457

2022

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Anti-inflammatory potential of lactic acid bacteria from southern Brazil by reducing TNF-α and increasing IL-10 synthesis: an in vitro study

Journal of applied microbiology, 2023-08, Vol.134 (8)

2023

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Physicochemical and nutritional alterations induced by two-spotted spider mite infestation on strawberry plants

Electronic Journal of Biotechnology, 2014-09, Vol.17 (5), p.193-198

2014

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Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention

Ciência e tecnologia de alimentos, 2019-06, Vol.39 (suppl 1), p.122-128

2019

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Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria

Ciência e tecnologia de alimentos, 2021-09, Vol.41 (3), p.576-586

2021

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Adaptive Laboratory Evolution to obtain lactic acid bacteria strains of industrial interest - a review

Brazilian Journal of Food Technology, 2023, Vol.26

2023

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Magnetic cellulose: Versatile support for enzyme immobilization - A review

Carbohydrate polymers, 2020-10, Vol.246, p.116646, Article 116646

2020

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Lymphocyte genotoxicity and protective effect of Calyptranthes tricona (Myrtaceae) against H2O2-induced cell death in MCF-7 cells

Molecular and cellular biochemistry, 2017, Vol.424 (1-2), p.35-43

2017

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Reuse of Residual Brewer’s Yeast: Valorization of Industrial Waste as a Source of Nutrients for Dairy Cattle

Waste and biomass valorization, 2024, Vol.15 (9), p.5487-5499

2024

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Use of barley malt pomace in the production of fresh sausage

Brazilian Journal of Food Technology, 2021, Vol.24, p.1-12

2021

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Neuromodulatory effects of Calyptranthes grandifolia extracts against 6-hydroxydopamine-induced neurotoxicity in SH-SY5Y cells

Biomedicine & pharmacotherapy, 2016-12, Vol.84, p.382-386

2016

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Lactose Hydrolysis in Milk and Dairy Whey Using Microbial β-Galactosidases

Enzyme Research, 2015, Vol.2015, p.127-133

2015

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STABILIZATION STUDY OF TETRAMERIC Kluyveromyces lactis β-GALACTOSIDASE BY IMMOBILIZATION ON IMMOBEAD: THERMAL, PHYSICO-CHEMICAL, TEXTURAL AND CATALYTIC PROPERTIES

Brazilian journal of chemical engineering, 2019-12, Vol.36 (4), p.1403-1417

2019

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A systematic review about affinity tags for one-step purification and immobilization of recombinant proteins: integrated bioprocesses aiming both economic and environmental sustainability

3 Biotech, 2023-06, Vol.13 (6), p.186, Article 186

2023

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Whey butter: a promising perspective for the dairy industry

Brazilian Journal of Food Technology, 2022, Vol.25, p.1-9

2022

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Making a fresh cheese using the colostrum surplus of dairy farms: an alternative aiming to minimize the waste of this raw material

Brazilian Journal of Food Technology, 2022, Vol.25, p.1-12

2022

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A review of Saccharomyces cerevisiae and the applications of its byproducts in dairy cattle feed: Trends in the use of residual brewer's yeast

Journal of cleaner production, 2022-01, Vol.332, p.130059, Article 130059

2022

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Effect of potato peel, pumpkin seed, and quinoa flours on sensory and chemical characteristics of gluten-free breads

Brazilian Journal of Food Technology, 2020, Vol.23, p.1-12

2020

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Kluyveromyces lactis β-galactosidase immobilization in calcium alginate spheres and gelatin for hydrolysis of cheese whey lactose

Ciência rural, 2016-05, Vol.46 (5), p.921-926

2016

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Nutritional potential of Vasconcellea quercifolia A. St.-Hil. green fruit flour

Brazilian Journal of Food Technology, 2022, Vol.25, p.1-13

2022

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Effects of oxygen volumetric mass transfer coefficient on transglutaminase production by Bacillus circulans BL32

Biotechnology and Bioprocess Engineering, 2009, 14(5), , pp.571-576

2009

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A systematic review and meta-analysis of validated analytical techniques for the determination of total selenium in foods and beverages

Food chemistry, 2023-12, Vol.429, p.136974-136974, Article 136974

2023

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Probiotic applications associated with Psyllium fiber as prebiotics geared to a healthy intestinal microbiota: A review

Nutrition (Burbank, Los Angeles County, Calif.), 2022-11, Vol.103-104, p.111772-111772, Article 111772

2022

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Antimicrobial and antileukemic effects: in vitro activity of Calyptranthes grandifolia aqueous leaf extract

Whey protein hydrolysates as a source of bioactive peptides for functional foods – Biotechnological facilitation of industrial scale-up

Spray-Dried Microcapsules of Cheese Whey and Whey Permeate as a Strategy to Protect Chia Oil from Oxidative Degradation

Anti-inflammatory potential of lactic acid bacteria from southern Brazil by reducing TNF-α and increasing IL-10 synthesis: an in vitro study

Physicochemical and nutritional alterations induced by two-spotted spider mite infestation on strawberry plants

Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention

Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria

Adaptive Laboratory Evolution to obtain lactic acid bacteria strains of industrial interest - a review

Magnetic cellulose: Versatile support for enzyme immobilization - A review

Lymphocyte genotoxicity and protective effect of Calyptranthes tricona (Myrtaceae) against H2O2-induced cell death in MCF-7 cells

Reuse of Residual Brewer’s Yeast: Valorization of Industrial Waste as a Source of Nutrients for Dairy Cattle

Use of barley malt pomace in the production of fresh sausage

Neuromodulatory effects of Calyptranthes grandifolia extracts against 6-hydroxydopamine-induced neurotoxicity in SH-SY5Y cells

Lactose Hydrolysis in Milk and Dairy Whey Using Microbial β-Galactosidases

STABILIZATION STUDY OF TETRAMERIC Kluyveromyces lactis β-GALACTOSIDASE BY IMMOBILIZATION ON IMMOBEAD: THERMAL, PHYSICO-CHEMICAL, TEXTURAL AND CATALYTIC PROPERTIES

A systematic review about affinity tags for one-step purification and immobilization of recombinant proteins: integrated bioprocesses aiming both economic and environmental sustainability

Whey butter: a promising perspective for the dairy industry

Making a fresh cheese using the colostrum surplus of dairy farms: an alternative aiming to minimize the waste of this raw material

A review of Saccharomyces cerevisiae and the applications of its byproducts in dairy cattle feed: Trends in the use of residual brewer's yeast

Effect of potato peel, pumpkin seed, and quinoa flours on sensory and chemical characteristics of gluten-free breads

Kluyveromyces lactis β-galactosidase immobilization in calcium alginate spheres and gelatin for hydrolysis of cheese whey lactose

Nutritional potential of Vasconcellea quercifolia A. St.-Hil. green fruit flour

Effects of oxygen volumetric mass transfer coefficient on transglutaminase production by Bacillus circulans BL32

A systematic review and meta-analysis of validated analytical techniques for the determination of total selenium in foods and beverages

Probiotic applications associated with Psyllium fiber as prebiotics geared to a healthy intestinal microbiota: A review

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