Facultade de Ciencias
Centro
Universidade de São Paulo
São Paulo, BrasilPublicacións en colaboración con investigadores/as de Universidade de São Paulo (126)
2024
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Biorefinery of brewery spent grain to obtain bioproducts with high value-added in the market
New biotechnology, Vol. 79, pp. 111-119
2023
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Enhancing the biorefinery of chestnut burrs. Part I. Study of the pretreatment with choline chloride urea diluted deep eutectic solvent
Biomass and Bioenergy, Vol. 173
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High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%
Meat Science, Vol. 195
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Tracking new insights into antifungal and anti-mycotoxigenic properties of a biofilm forming Pediococcus pentosaceus strain isolated from grain silage
International Journal of Food Microbiology, Vol. 405
2022
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A state-of-the-art review of the chemical composition of sugarcane spirits and current advances in quality control
Journal of Food Composition and Analysis, Vol. 106
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Biorefinery of Brewery Spent Grain by Solid-State Fermentation and Ionic Liquids
Foods, Vol. 11, Núm. 22
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Chemical composition, bioactive compounds, and perspectives for the industrial formulation of health products from uvaia (Eugenia pyriformis Cambess – Myrtaceae): A comprehensive review
Journal of Food Composition and Analysis, Vol. 109
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Deconstructing sugarcane bagasse lignocellulose by acid-based deep eutectic solvents to enhance enzymatic digestibility
Carbohydrate Polymers, Vol. 298
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Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties
LWT, Vol. 154
2021
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A non-synonymous single nucleotide polymorphism in fasn gene alters fasn enzyme activity in subcutaneous and intramuscular adipose tissue in holstein friesian steers
Annals of Animal Science, Vol. 21, Núm. 1, pp. 109-124
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Assessing the Moisture Transports Associated With Nocturnal Low-Level Jets in Continental South America
Frontiers in Environmental Science, Vol. 9
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Available technologies on improving the stability of polyphenols in food processing
Food Frontiers, Vol. 2, Núm. 2, pp. 109-139
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Biodiesel Production From Lignocellulosic Biomass Using Oleaginous Microbes: Prospects for Integrated Biofuel Production
Frontiers in Microbiology, Vol. 12
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Dry and wet climate periods over eastern south america: Identification and characterization through the spei index
Atmosphere, Vol. 12, Núm. 2, pp. 1-15
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Fruit and agro-industrial waste extracts as potential antimicrobials in meat products: A brief review
Foods, Vol. 10, Núm. 7
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Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions
Meat Science, Vol. 173
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Influence of murta (Ugni molinae turcz) powder on the frankfurters quality
Applied Sciences (Switzerland), Vol. 11, Núm. 18
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Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy
Journal of Food Processing and Preservation, Vol. 45, Núm. 6
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Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon
Meat Science, Vol. 181
2020
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Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham
Brazilian Journal of Microbiology, Vol. 51, Núm. 3, pp. 949-956