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1
Environmental Impacts of Cultured Meat Production
Environmental Impacts of Cultured Meat Production
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Environmental Impacts of Cultured Meat Production

Tuomisto, Hanna L ; Teixeira de Mattos, M. Joost

Environmental science & technology, 2011-07, Vol.45 (14), p.6117-6123 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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2
Fatty acids profile of selected Artemisia spp. plants: Health promotion
Fatty acids profile of selected Artemisia spp. plants: Health promotion
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Fatty acids profile of selected Artemisia spp. plants: Health promotion

Carvalho, I.S. ; Teixeira, M.C. ; Brodelius, M.

Food science & technology, 2011, Vol.44 (1), p.293-298 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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3
Characterization of Staphylococcus aureus Isolates Recovered from Bovine Mastitis in Rio de Janeiro, Brazil
Characterization of Staphylococcus aureus Isolates Recovered from Bovine Mastitis in Rio de Janeiro, Brazil
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Characterization of Staphylococcus aureus Isolates Recovered from Bovine Mastitis in Rio de Janeiro, Brazil

Rabello, R. F ; Souza, C. R. V. M ; Duarte, R. S ; Lopes, R. M. M ; Teixeira, L. M ; Castro, A. C. D

Journal of dairy science, 2005-09, Vol.88 (9), p.3211-3219 [Periódico revisado por pares]

Savoy, IL: Elsevier Inc

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4
Effect of cut-type on quality of minimally processed papaya
Effect of cut-type on quality of minimally processed papaya
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Effect of cut-type on quality of minimally processed papaya

Argañosa, A. Carla SJ ; Raposo, M. Filomena J ; Teixeira, Paula CM ; Morais, Alcina MMB

Journal of the science of food and agriculture, 2008-09, Vol.88 (12), p.2050-2060 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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5
Consecutive alcoholic fermentations of white grape musts with yeasts immobilized on grape skins – Effect of biocatalyst storage and SO2 concentration on wine characteristics
Consecutive alcoholic fermentations of white grape musts with yeasts immobilized on grape skins – Effect of biocatalyst storage and SO2 concentration on wine characteristics
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Consecutive alcoholic fermentations of white grape musts with yeasts immobilized on grape skins – Effect of biocatalyst storage and SO2 concentration on wine characteristics

Genisheva, Zlatina ; Vilanova, Mar ; Mussatto, Solange I. ; Teixeira, José A. ; Oliveira, José M.

Food science & technology, 2014-12, Vol.59 (2), p.1114-1122 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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6
Application of sample disruption methods in the extraction of anthocyanins from solid or semi-solid vegetable samples
Application of sample disruption methods in the extraction of anthocyanins from solid or semi-solid vegetable samples
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Application of sample disruption methods in the extraction of anthocyanins from solid or semi-solid vegetable samples

Manhita, Ana C. ; Teixeira, Dora M. ; da Costa, Cristina T.

Journal of Chromatography A, 2006-09, Vol.1129 (1), p.14-20 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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7
Pyranoanthocyanin Dimers: A New Family of Turquoise Blue Anthocyanin-Derived Pigments Found in Port Wine
Pyranoanthocyanin Dimers: A New Family of Turquoise Blue Anthocyanin-Derived Pigments Found in Port Wine
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Pyranoanthocyanin Dimers: A New Family of Turquoise Blue Anthocyanin-Derived Pigments Found in Port Wine

Oliveira, Joana ; Azevedo, Joana ; Silva, Artur M. S ; Teixeira, Natércia ; Cruz, Luis ; Mateus, Nuno ; de Freitas, Victor

Journal of agricultural and food chemistry, 2010-04, Vol.58 (8), p.5154-5159 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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8
Storage of lyophilized cultures of Lactobacillus bulgaricus under different relative humidities and atmospheres
Storage of lyophilized cultures of Lactobacillus bulgaricus under different relative humidities and atmospheres
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Storage of lyophilized cultures of Lactobacillus bulgaricus under different relative humidities and atmospheres

Castro, H.P ; Teixeira, P.M ; Kirby, R

Applied microbiology and biotechnology, 1995-12, Vol.44 (1/2), p.172-176 [Periódico revisado por pares]

Berlin: Springer

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9
Continuous primary fermentation of beer with yeast immobilized on spent grains--the effect of operational conditions
Continuous primary fermentation of beer with yeast immobilized on spent grains--the effect of operational conditions
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Continuous primary fermentation of beer with yeast immobilized on spent grains--the effect of operational conditions

Branyik, T ; Vicente, A.A ; Cruz, J.M.M ; Teixeira, J.A

Journal of the American Society of Brewing Chemists, 2004, Vol.62 (1), p.29-34 [Periódico revisado por pares]

Saint Paul, MN: Taylor & Francis

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10
Assessment of goat fat depots using ultrasound technology and multiple multivariate prediction models
Assessment of goat fat depots using ultrasound technology and multiple multivariate prediction models
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Assessment of goat fat depots using ultrasound technology and multiple multivariate prediction models

Peres, A.M ; Dias, L.G ; Joy, M ; Teixeira, A

Journal of animal science, 2010-02, Vol.88 (2), p.572-580 [Periódico revisado por pares]

Champaign, IL: American Society of Animal Science

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