Search Results - "Oliveira Ribeiro, Gislane"
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Innovations and developments in single cell protein: Bibliometric review and patents analysis
Published in Frontiers in microbiology (13-01-2023)“…Global demand for food products derived from alternative proteins and produced through sustainable technological routes is increasing. Evaluation of research…”
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Application Potential and Technological Properties of Colored Sweet Potato Starches
Published in Starch - Stärke (01-01-2021)“…The objective of this study is to demonstrate the application potential of starches extracted from four varieties of colored sweet potatoes by determining…”
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Rice ( Oryza sativa ) Bran and Soybean ( Glycine max ) Meal: Unconventional Supplements in the Mead Production
Published in Food technology and biotechnology (01-03-2022)“…Due to the lack of nitrogen in honey, fermentation of honey must is limited or delayed, in addition to stimulating the production of unpleasant sensory…”
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Rice Meal: Unconventional Supplements in the Mead Production
Published in Food technology and biotechnology (01-01-2022)“…Research background. Due to the lack of nitrogen in honey, fermentation of honey must is limited or delayed, in addition to stimulating the production of…”
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Pollen extracts from the Soconusco region: Chemical profile and effect against methicillin-resistant Staphylococcus aureus
Published in Journal of medicinal plant research (31-05-2024)Get full text
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Influência da sazonalidade no teor de fenóis e nas atividades antioxidante e antimicrobiana do extrato das folhas de Schinus terebinthifolius (Aroeira-vermelha)
Published in Scientia plena (23-11-2024)“…Schinus terebinthifolius é amplamente usada na medicina tradicional brasileira por suas propriedades terapêuticas, como ação antimicrobiana, antioxidante e…”
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Rižine (Oryza sativa) mekinje i sojina (Glycine max) sačma kao nekonvencionalni dodaci u proizvodnji medovine
Published in Food Technology and Biotechnology (21-03-2022)“…Pozadina istraživanja. Vrenje meda ograničava ili usporava nedostatak dušika, koji uz to pospješuje nastanak spojeva nepoželjnih senzorskih svojstava, kao npr…”
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