Search Results - "STAMFORD, T. L. M"

Characterization and application of a biosurfactant isolated from Candida utilis in salad dressings by Campos, J. M., Stamford, T. L. M., Sarubbo, L. A.

“…This study aimed at characterizing a biosurfactant from Candida utilis , and use it in the preparation of salad dressings. The biosurfactant was produced in…”
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Influence of carvacrol and thymol on the physiological attributes, enterotoxin production and surface characteristics of Staphylococcus aureus strains isolated from foods by Souza, E L, Oliveira, C E V, Stamford, T L M, Conceição, M L, Neto, N J Gomes

“…This study evaluated the influence of the phenolic compounds carvacrol (CAR) and thymol (THY) on some physiological characteristics and on the modulation of…”
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Production and characterization of a thermostable glucoamylase from Streptosporangium sp. endophyte of maize leaves by Stamford, T.L.M, Stamford, N.P, Coelho, L.C.B.B, Araújo, J.M

“…Thermostable amylolytic enzymes are currently investigated to improve industrial processes of starch degradation. Streptosporangium sp. an endophytic…”
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Functional properties of yam bean ( Pachyrhizus erosus) starch by Mélo, E.A., Stamford, T.L.M., Silva, M.P.C., Krieger, N., Stamford, N.P.

“…The study was carried out in order to determine and establish the functional characters of starch extracted from yam bean ( Pachyrhizus erosus (L) Urban)…”
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LACTEAL MATRICES. A SINGLE GUIDE FOR EXTRACTION AND QUANTIFICATION OF FAT-SOLUBLE VITAMINS by Paixão, J. A., Stamford, T. L. M.

“…The present study examines different lacteal matrices (varying in fat content) in order to develop a protocol for extraction and quantification of fat-soluble…”
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Effectiveness of Origanum vulgare L. essential oil to inhibit the growth of food spoiling yeasts by Souza, E.L., Stamford, T.L.M., Lima, E.O., Trajano, V.N.

“…Origanum vulgare L. has been known as having many therapeutic properties and its antimicrobial activity has currently received a renewed interest. This study…”
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Production and characterization of a thermostable α-amylase from Nocardiopsis sp. endophyte of yam bean by Stamford, T.L.M, Stamford, N.P, Coelho, L.C.B.B, Araújo, J.M

“…Thermostable amylolytic enzymes have been currently investigated to improve industrial processes of starch degradation. Studies on production of α-amylase by…”
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Short communication. Total aflatoxin and ochratoxin A in the liver, kidneys and plasma of experimentally contaminated chickens by Vilar, E.A., Stamford, T.L.M., Bastos, S.T.G., Carvalho, E.V., De Souza, E.L.

“…Mycotoxicosis, particularly that caused by aflatoxins and ochratoxins, is a serious problem for the poultry production industry. The aim of this study was to…”
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Changes in Saccharomyces cerevisiae development induced by magnetic fields by MOTTA, M. A, MONTENEGRO, E. J. N, STAMFORD, T. L. M, SILVA, A. R, SILVA, F. R

“…Saccharomyces cerevisiae cultures exposed to 110 mT and 220 mT steady magnetic fields (SMF) were studied to observe eventual induced growth alterations and…”
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Changes in Saccharomycescerevisiae Development Induced by Magnetic Fields by Motta, M. A., Montenegro, E. J. N., Stamford, T. L. M., Silva, A. R., Silva, F. R.

“…Saccharomyces cerevisiae cultures exposed to 110 mT and 220 mT steady magnetic fields (SMF) were studied to observe eventual induced growth alterations and…”
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Effectiveness of Cryptosporidium spp. oocysts detection and enumeration methods in water and milk samples by Machado, E.C.L.(UFPE Centro de Ciências da Saúde Departamento de Nutrição), Stamford, T.L.M.(UFPE Centro de Ciências da Saúde Departamento de Nutrição), Alves, L.C.(UFRPE Departamento de Medicina Veterinária), Melo, R.G.(UFPE Centro de Ciências da Saúde Departamento de Nutrição), Shinohara, N.K.S.(UFRPE Departamento de Tecnologia Rural)

“…Cryptosporidium spp. oocyst recovery in water and milk samples was evaluated. Samples were inoculated with a suspension of 1.2×10(7) Cryptosporidium spp…”
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Protein Enrichment of Cashew Wastes for Animal Feeds by Stamford, T. L. M., Vieira, R., Guerra, N. B., De Medeiros, R. B., Cavalcante, M. L.

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