Search Results - "Estevinho, L.M."

High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production by Pereira, A.P., Mendes-Ferreira, A., Oliveira, J.M., Estevinho, L.M., Mendes-Faia, A.

“…Mead is a traditional drink that contains 8%–18% (v/v) of ethanol, resulting from the alcoholic fermentation of diluted honey by yeasts. Mead fermentation is a…”
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Effect of Saccharomyces cerevisiae cells immobilisation on mead production by Pereira, A.P., Mendes-Ferreira, A., Oliveira, J.M., Estevinho, L.M., Mendes-Faia, A.

“…Mead is a traditional alcoholic beverage obtained by the fermentation of diluted honey performed by yeasts. In this work the potential of application of…”
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Effect of Fruiting Body Maturity Stage on Chemical Composition and Antimicrobial Activity of Lactarius sp. Mushrooms by Barros, Lillian, Baptista, Paula, Estevinho, Letícia M., Ferreira, Isabel C. F. R.

“…The effects of fruiting body maturity on chemical composition and antimicrobial activity of the wild mushrooms, Lactarius deliciosus and Lactarius piperatus,…”
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Bioactive properties of the medicinal mushroom Leucopaxillus giganteus mycelium obtained in the presence of different nitrogen sources by Barros, Lillian, Baptista, Paula, Estevinho, Letícia M., Ferreira, Isabel C.F.R.

“…Leucopaxillus mushroom species are used in the chemical industry for extraction of clitocybin antibiotic and particularly the edible mushroom Leucopaxillus…”
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