194 results on '"Pires, Ana Clarissa Dos Santos"'
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2. Enhancing dairy sustainability: Rheological, sensory, and physical-chemical properties of low-fat fermented beverages incorporating buttermilk
3. Comfort plant-based food: What do consumers want? - A focus group study with different consumers group
4. New insights into perceptions of technology claims in greek-style yogurt: A view in the COVID-19 pandemic
5. Betalains nanodispersions: Effects on betalains stability and on rheological properties of Greek yogurt
6. β-lactoglobulin and resveratrol nanocomplex formation is driven by solvation water release
7. Application of Congo red dye as a molecular probe to investigate the kinetics and thermodynamics of the formation processes of arachin and conarachin nanocomplexes
8. β-lactoglobulin conformation influences its interaction with caffeine
9. Energetic and molecular dynamic characterization of lysozyme/β-carotene interaction
10. Artificial neural networks modeling of non-fat yogurt texture properties: effect of process conditions and food composition
11. Temperature modulation of lutein-lysozyme hydrophobic-hydrophilic interaction balance
12. β-Casein monomers as potential flavonoids nanocarriers: Thermodynamics and kinetics of β-casein-naringin binding by fluorescence spectroscopy and surface plasmon resonance
13. Insights into protein-curcumin interactions: Kinetics and thermodynamics of curcumin and lactoferrin binding
14. Aggregation of sodium dodecylbenzene sulfonate: Weak molecular interactions modulated by imidazolium cation of short alkyl chain length
15. Thermodynamic and kinetic study of epigallocatechin-3-gallate-bovine lactoferrin complex formation determined by surface plasmon resonance (SPR): A comparative study with fluorescence spectroscopy
16. Polydiacetylene/triblock copolymer/surfactant nanoblend: A simple and rapid method for the colorimetric screening of enrofloxacin residue
17. Exploring ultrasound‐assisted technique for enhancing techno‐functional properties of plant proteins: a comprehensive review.
18. Exploring ultrasound‐assisted technique for enhancing techno‐functional properties of plant proteins: a comprehensive review
19. A simple and inexpensive thermal optic nanosensor formed by triblock copolymer and polydiacetylene mixture
20. Interaction of cinnamic acid and methyl cinnamate with bovine serum albumin: A thermodynamic approach
21. Kinetics and thermodynamics of bovine serum albumin interactions with Congo red dye
22. Determination of driving forces for bovine serum albumin-Ponceau4R binding using surface plasmon resonance and fluorescence spectroscopy: A comparative study
23. Binding thermodynamics of synthetic dye Allura Red with bovine serum albumin
24. Polydiacetylene/triblock copolymer nanosensor for the detection of native and free bovine serum albumin
25. Polydiacetylene/triblock copolymer nanoblend applied as a sensor for micellar casein: A thermodynamic approach
26. Caracterization and optimization of nonfat yogurt based on texture properties: instrumental texture profile and rheological properties
27. A colorimetric biosensor for the detection of foodborne bacteria
28. Translation and validation to Portuguese language of food technology neophobia scale/ Traducao e validacao para a lingua portuguesa da escala de neofobia em relacao a tecnologia de alimentos: food technology neophobia scale
29. Thermodynamic and kinetic insights into the interactions between functionalized CdTe quantum dots and human serum albumin: A surface plasmon resonance approach
30. Ultrastructural and antimicrobial impacts of allyl isothiocyanate incorporated in cellulose, β‐cyclodextrin, and carbon nanotubes nanocomposites
31. Functionalized Polydiacetylene Vesicles for Lactate Sensing: An Interaction Study
32. Polydiacetylene as a Biosensor: Fundamentals and Applications in the Food Industry
33. Natural starter culture on artisanal cheese
34. Human serum albumin-resveratrol complex formation: Effect of the phenolic chemical structure on the kinetic and thermodynamic parameters of the interactions
35. Energetic parameters of β-casein/quercetin activated and thermodynamically stable complex formation accessed by Surface Plasmon Resonance
36. Curcumin-micellar casein multisite interactions elucidated by surface plasmon resonance
37. Aspectos microbiológicos e higienicossanitários do queijo do Marajó, de leite de búfala: uma revisão
38. Lactoferrin denaturation induced by anionic surfactants: The role of the ferric ion in the protein stabilization
39. Effect of 1-Butyl-3-methylimidazolium Halide on the Relative Stability between Sodium Dodecyl Sulfate Micelles and Sodium Dodecyl Sulfate–Poly(ethylene oxide) Nanoaggregates
40. Evaluation of raw milk quality in different production systems and periods of the year
41. Novos desenvolvimentos e aplicações em embalagens de alimentos
42. Desenvolvimento e avaliação de filme ativo na conservação de batata minimamente processada
43. Tradução e validação para a língua portuguesa da escala de neofobia em relação à tecnologia de alimentos: food technology neophobia scale
44. Influence of milk type in texture and stability of ice cream
45. Work of adhesion of dairy products on stainless steel surface
46. Aceitação de leite microfiltrado por consumidores com idade entre 7 e 70 anos
47. The effects of nisin on Staphylococcus aureus count and the physicochemical properties of Traditional Minas Serro cheese
48. Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate
49. Survival of Listeria innocua in Minas Traditional Serro cheese during ripening
50. Polydiacetylene as a Biosensor: Fundamentals and Applications in the Food Industry
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