40 results on '"Fagundes, Mariane Bittencourt"'
Search Results
2. The Role of Light on the Microalgae Biotechnology: Fundamentals, Technological Approaches, and Sustainability Issues
3. Phytosterol-rich compressed fluids extracts from Phormidium autumnale cyanobacteria with neuroprotective potential
4. Green microsaponification-based method for gas chromatography determination of sterol and squalene in cyanobacterial biomass
5. Development of a new method for simultaneous extraction of chlorophylls and carotenoids from microalgal biomass
6. Microalgal secondary metabolites: effect of climatic variables, seasons, and photocycles on the biogeneration of volatile organic compounds (VOCs)
7. Effect of ultrasound on proteolysis and the formation of volatile compounds in dry fermented sausages
8. A New Advancement in Germination Biotechnology of Purple Creole Corn: Bioactive Compounds and In Situ Enzyme Activity for Water-Soluble Extract and Pan Bread
9. Linseed fibers modulate the production of short-chain fatty acids and improve performance and plasma and skin mucus parameters of silver catfish (Rhamdia quelen)
10. Prebiotic potencial of juçara berry on changes in gut bacteria and acetate of individuals with obesity
11. Potencial das microalgas na indústria farmacêutica
12. Microalgas: potenciais aplicações e desafios
13. Performance and meat quality of lambs fed with grape pomace silage
14. Contributors
15. Sterols from microalgae
16. Scenedesmus obliquus metabolomics: effect of photoperiods and cell growth phases
17. Towards a Sustainable Route for the Production of Squalene Using Cyanobacteria
18. EFEITO DAS FASES DO CRESCIMENTO CELULAR E DO FOTOPERÍODO NA LIPIDÔMICA DE SCENEDESMUS OBLIQUUS
19. BALANÇO ENERGÉTICO DO SISTEMA INTEGRADO DE BIO-COMBUSTÃO
20. Know to preserve: Can the taste of native fruits change perceptions in favor of environmental conservation?
21. Determination of lipid metabolites in microalgae
22. Chapter 21 - Sterols from microalgae
23. Pectic hydrolysates in the diet of Nile tilapia ( Oreochromis niloticus ): Performance, nutritional composition, histological parameters, enzymatic activity, hepatic parameters and intestinal contents
24. Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oils
25. Ultrasound assisted maceration for improving the aromatization of extra-virgin olive oil with rosemary and basil
26. WITHDRAWN: Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oils
27. Pork skin and canola oil as strategy to confer technological and nutritional advantages to burgers
28. Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile
29. Insights in cyanobacteria lipidomics: A sterols characterization from Phormidium autumnale biomass in heterotrophic cultivation
30. Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary
31. Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniques
32. Cyanobacteria lipid metabolites determination
33. Development of fermented sausage produced with mutton and native starter cultures
34. Polar and non-polar intracellular compounds from microalgae: Methods of simultaneous extraction, gas chromatography determination and comparative analysis
35. Towards a Sustainable Route for the Production of Squalene Using Cyanobacteria
36. Pork skin and canola oil as strategy to confer technological and nutritional advantages to burgers
37. Adding Blends of NaCl, KCl, and CaCl2to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life
38. Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC1 2 during processing and storage
39. Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life.
40. Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC12 during processing and storage.
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.