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Material Type: Artigo
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High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidationsCarvalho, Daniel O. ; Øgendal, Lars H. ; Andersen, Mogens L. ; Guido, Luís F.European food research & technology, 2016-09, Vol.242 (9), p.1545-1553 [Periódico revisado por pares]Berlin/Heidelberg: Springer Berlin HeidelbergTexto completo disponível |
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Material Type: Artigo
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Production of Cutinase by Fusarium oxysporum on Brazilian Agricultural By-products and its Enantioselective PropertiesFraga, Laira P ; Carvalho, Patrícia O ; Macedo, Gabriela AFood and bioprocess technology, 2012, Vol.5 (1), p.138-146 [Periódico revisado por pares]New York: Springer-VerlagTexto completo disponível |
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Material Type: Artigo
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Impact of storage conditions on the oxidative stability of beerFerreira, Inês M. ; Carvalho, Daniel O. ; Guido, Luís FerreiraEuropean food research & technology, 2023, Vol.249 (1), p.149-156 [Periódico revisado por pares]Berlin/Heidelberg: Springer Berlin HeidelbergTexto completo disponível |
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Material Type: Artigo
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Co-precipitation of anthocyanin in PHBV by the SEDS techniqueAguiar, Gean P. S. ; Magro, Camila Dal ; Carvalho, Gabriel O. ; Santos, Aline E. ; Lanza, Marcelo ; Oliveira, J. VladimirJournal of food science and technology, 2021-11, Vol.58 (11), p.4217-4224 [Periódico revisado por pares]New Delhi: Springer IndiaTexto completo disponível |