Search Results - "Pereira, C.I."

Dataset of human interventions as anthropogenic perturbations on the Caribbean coast of Colombia by Botero, C.M., Pereira, C.I., Milanes, C.B., Pranzini, E.

“…Human interventions on coastal areas are always causing environmental impact; however, most of the times inventories of those interventions are possibly not…”
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Weissella halotolerans W22 combines arginine deiminase and ornithine decarboxylation pathways and converts arginine to putrescine by Pereira, C.I, San Romão, M.V, Lolkema, J.S, Barreto Crespo, M.T

“…To demonstrate that the meat food strain Weissella halotolerans combines an ornithine decarboxylation pathway and an arginine deiminase (ADI) pathway and is…”
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Survival of probiotic bacteria in a whey cheese vector submitted to environmental conditions prevailing in the gastrointestinal tract by Madureira, A.R., Pereira, C.I., Truszkowska, K., Gomes, A.M., Pintado, M.E., Malcata, F.X.

“…Various foods may be used to deliver probiotic bacteria into the gastrointestinal tract; one such example is Requeijão, a Portuguese whey cheese. Survival and…”
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How three adventitious lactic acid bacteria affect proteolysis and organic acid production in model Portuguese cheeses manufactured from several milk sources and two alternative coagulants by Pereira, C I, Neto, D M, Capucho, J C, Gião, M S, Gomes, A M P, Malcata, F X

“…Model cheeses were manufactured according to a full factorial experimental design to help shed light on the individual and combined roles played by 3 native…”
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Contribution of Specific Adventitious Microorganisms toward Evolution of Sugar and Organic Acid Profiles throughout Ripening of Model Portuguese Cheeses by Pereira, C.I, Franco, M.I, Gomes, E.O, Gomes, A.M.P, Malcata, F.X

“…Model cheeses, designed to mimic Portuguese traditional cheeses, were manufactured aseptically following a method that attempted to resemble artisanal…”
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Insights into thermomechanical behavior and design parameters of alumina calciner refractory lining by Pereira, C.I., Santos, M.F., Angélico, R.A., Moreira, M.H., Braulio, M., Iwanaga, T., Pandolfelli, V.C.

“…This study investigated the thermomechanical behavior of an alumina calciner’s lining, a critical component in alumina processing, often susceptible to…”
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Bovine whey proteins – Overview on their main biological properties by Madureira, Ana R., Pereira, Cláudia I., Gomes, Ana M.P., Pintado, Manuela E., Xavier Malcata, F.

“…Whey, a liquid by-product, is widely accepted to contain many valuable constituents. These include especially proteins that possess important nutritional and…”
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Amino acid-driven hydrophobization of alumina and production of particle stabilised foams in a broader pH range by dos Santos, T., Pereira, C.I., Gonçalves, R., Fernandes, C.H.M., Salvini, V.R., Pandolfelli, V.C.

“…The interaction of amino acids (glycine, L-valine, L-isoleucine and L-leucine) with alumina surface was studied to induce partial hydrophobization and…”
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Gluconate action in the hydration of calcium aluminate cements: Theoretical study, processing of aqueous suspensions and hydration reactivation by dos Santos, T., Pereira, C.I., Gonçalves, R., Salvini, V.R., Zetterström, C., Wöhrmeyer, C., Parr, C., Pandolfelli, V.C.

“…Considering the production of stable CAC aqueous suspensions, this work addressed the action of gluconate anion as a Ca2+ complexing agent and retarder of CAC…”
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Dual Role for the Tyrosine Decarboxylation Pathway in Enterococcus faecium E17: Response to an Acid Challenge and Generation of a Proton Motive Force by Pereira, C.I, Matos, D, San Romão, M.V, Barreto Crespo, M.T

“…In this work we investigated the role of the tyrosine decarboxylation pathway in the response of Enterococcus faecium E17 cells to an acid challenge. It was…”
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Weissella halotolerans W22 combines arginine deiminase and ornithine decarboxylation pathways and converts arginine to putrescine: Arginine/ornithine/putrescine decarboxylation pathways in Weisella W22 by Pereira, C.I., San Romão, M.V., Lolkema, J.S., Barreto Crespo, M.T.

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Microbiological, rheological and sensory characterization of Portuguese model cheeses manufactured from several milk sources by Pereira, C.I., Franco, M.I., Gomes, A.M.P., Malcata, F.X.

“…In attempts to somehow standardize Portuguese traditional cheeses, a better understanding of the physicochemical changes that take place during ripening is…”
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Evidence for proteolytic activity and biogenic amines production in Lactobacillus curvatus and L. homohiochii by Pereira, C.I., Barreto Crespo, M.T., San Romão, M.V.

“…After screening 372 strains of Lactobacillus spp. isolated from a Portuguese traditional dry fermented sausage, two Lactobacillus strains, a Lactobacillus…”
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Registered designation of origin areas of fermented food products defined by microbial phenotypes and artificial neural networks by Lopes, M.F.S, Pereira, C.I, Rodrigues, F.M.S, Martins, M.P, Mimoso, M.C, Barros, T.C, Marques, J.J.F, Barreto Crespo, M.T

“…Cheese produced from raw ewes' milk and chourico, a Portuguese dry fermented sausage, are still produced in a traditional way in certain regions of Portugal by…”
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