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Refinado por: assunto: Saccharomyces remover Corassin, C remover
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1
Use of scanning electron microscopy and high-performance liquid chromatography to assess the ability of microorganisms to bind aflatoxin M1 in Minas Frescal cheese
Use of scanning electron microscopy and high-performance liquid chromatography to assess the ability of microorganisms to bind aflatoxin M1 in Minas Frescal cheese
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Use of scanning electron microscopy and high-performance liquid chromatography to assess the ability of microorganisms to bind aflatoxin M1 in Minas Frescal cheese

Bruna Leonel Gonçalves Rômulo Dutra Uliana; Sarah Hwa In Lee; Carolina Fernanda Sengling Cebin Coppa; Carlos Augusto Fernandes de Oliveira; Eliana Setsuko Kamimura; Carlos Humberto Corassin

Food Science and Technology Campinas, SP v. 42, art. e47220, p. 1-8, 2022

Campinas, SP 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 Use )(Acessar)

2
Evaluation of Anti-Aflatoxin M1 effects of heat-killed cells of Saccharomyces cerevisiae in Brazilian commercial yogurts
Evaluation of Anti-Aflatoxin M1 effects of heat-killed cells of Saccharomyces cerevisiae in Brazilian commercial yogurts
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Evaluation of Anti-Aflatoxin M1 effects of heat-killed cells of Saccharomyces cerevisiae in Brazilian commercial yogurts

Rogério Cury Pires Marina Rezende Pimenta Portinari; Giulia Zucareli de Moraes; Amin Mousavi Khaneghah; Bruna Leonel Gonçalves; Roice Eliana Rosim; Carlos Augusto Fernandes de Oliveira; Carlos Humberto Corassin

Quality Assurance and Safety of Crops & Foods Brisbane v. 14, n. 1, p. 75–81, 2022

Brisbane 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 Eva )(Acessar)

3
Ability of Saccharomyces cerevisiae to reduce aflatoxin M1 in Minas frescal cheese and evaluation of binding by scanning electron microscopy
Ability of Saccharomyces cerevisiae to reduce aflatoxin M1 in Minas frescal cheese and evaluation of binding by scanning electron microscopy
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Ability of Saccharomyces cerevisiae to reduce aflatoxin M1 in Minas frescal cheese and evaluation of binding by scanning electron microscopy

Bruna Leonel Gonçalves Rômulo Dutra Uliana; Carolina Fernanda Sengling Cebin Coppa; Eliana Setsuko Kamimura; Carlos Augusto Fernandes de Oliveira; Carlos Humberto Corassin; Simpósio Latino Americano de Ciências de Alimentos (13. 2019 Campinas, SP)

Resumos SLACA Campinas : Faculdade de Engenharia de Alimentos da Universidade Estadual de Campinas/Associação Latino Americana de Ciência de Alimentos, 2019

Campinas Faculdade de Engenharia de Alimentos da Universidade Estadual de Campinas Associação Latino Americana de Ciência de Alimentos 2019

Acesso online. A biblioteca também possui exemplares impressos.

4
Evaluations of different sources of Saccharomyces cerevisiae to binding capacity of aflatoxin B1 utilizing their adsorption isotherms
Evaluations of different sources of Saccharomyces cerevisiae to binding capacity of aflatoxin B1 utilizing their adsorption isotherms
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Evaluations of different sources of Saccharomyces cerevisiae to binding capacity of aflatoxin B1 utilizing their adsorption isotherms

Bruna Leonel Gonçalves C Gonçalves; Roice Eliana Rosim; Carlos Augusto Fernandes de Oliveira; Carlos Humberto Corassin

Journal of Food Chemistry and Nanotechnology Santa Clara, CA v. 3, n. 4, p. 126-132, 2017

Santa Clara, CA 2017

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2017 Eva )(Acessar)

5
Effects of different sources of Saccharomyces cerevisiae biomass on milk production, composition, and aflatoxin M1 excretion in milk from dairy cows fed aflatoxin B1
Effects of different sources of Saccharomyces cerevisiae biomass on milk production, composition, and aflatoxin M1 excretion in milk from dairy cows fed aflatoxin B1
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Effects of different sources of Saccharomyces cerevisiae biomass on milk production, composition, and aflatoxin M1 excretion in milk from dairy cows fed aflatoxin B1

Bruna Leonel Gonçalves Juliano Leonel Gonçalves; Roice Eliana Rosim; Leandro Pereira Cappato; Adriano Gomes da Cruz; Carlos Augusto Fernandes de Oliveira; Carlos Humberto Corassin

Journal of Dairy Science New York v. 100, n. 7, p. 5701-5708, July 2017

New York 2017

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2017 Eff )(Acessar)

6
The in vitro ability of different Saccharomyces cerevisiae based products to bind aflatoxin B1
The in vitro ability of different Saccharomyces cerevisiae based products to bind aflatoxin B1
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The in vitro ability of different Saccharomyces cerevisiae based products to bind aflatoxin B1

Bruna Leonel Gonçalves Roice Eliana Rosim; Carlos Augusto Fernandes de Oliveira; Carlos Humberto Corassin

Food Control London v. 47, p. 298-300, Jan. 2015

London 2015

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2015 Inv )(Acessar)

7
The ability of different Saccharomyces cerevisiae based products to reduce aflatoxin M1 in milk produced by dairy cows
The ability of different Saccharomyces cerevisiae based products to reduce aflatoxin M1 in milk produced by dairy cows
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The ability of different Saccharomyces cerevisiae based products to reduce aflatoxin M1 in milk produced by dairy cows

Bruna G. Leonel Roice Eliana Rosim; Juliano G Leonel; Keliani Bordin; Carlos Augusto Fernandes de Oliveira; Carlos Humberto Corassin; International Conference on Food Chemistry & Technology (2015 San Francisco, USA)

Book of Abstracts FCT; Exploring the recent trends, innovation & emerging technologies for food research and development San Francisco, 2015

San Francisco 2015

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2015 Abi )(Acessar)

8
Efficiency of different sources of Saccharomyces cerevisiae to bind aflatoxin B1 in phosphate buffer saline
Efficiency of different sources of Saccharomyces cerevisiae to bind aflatoxin B1 in phosphate buffer saline
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Efficiency of different sources of Saccharomyces cerevisiae to bind aflatoxin B1 in phosphate buffer saline

Bruna Leonel Gonçalves Roice Eliana Rosim; Carlos Augusto Fernandes de Oliveira; Carlos Humberto Corassin

Journal of Food Processing & Technology Los Angeles v. 5, n. 7, art. 1000342, July 2014

Los Angeles 2014

Acesso online. A biblioteca também possui exemplares impressos.

9
Efficiency of different sources of Saccharomyces cerevisiae for decontamination of aflatoxin B1 in phosphate buffer saline solution
Efficiency of different sources of Saccharomyces cerevisiae for decontamination of aflatoxin B1 in phosphate buffer saline solution
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Efficiency of different sources of Saccharomyces cerevisiae for decontamination of aflatoxin B1 in phosphate buffer saline solution

Carlos Humberto Corassin Bruna Leonel Gonçalves; Roice Eliana Rosim; Carlos Augusto Fernandes de Oliveira; International Conference and Exhibition on Food Processing & Technology (3. 2014 Las Vegas, USA)

Journal of Food Processing & Technology Los Angeles v. 5, n. 5, p. 58, 2014

Los Angeles 2014

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2014 Eff )(Acessar)

10
Efficiency assessment of different concentrations of Saccharomyces cerevisiae and times of action to bind aflatoxin M1 in milk
Efficiency assessment of different concentrations of Saccharomyces cerevisiae and times of action to bind aflatoxin M1 in milk
Material Type:
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Efficiency assessment of different concentrations of Saccharomyces cerevisiae and times of action to bind aflatoxin M1 in milk

Alana Cristina de Oliveira Cordeiro Bruna Leonel Gonçalves; Fernanda Bovo; Roice Eliana Rosim; Carlos Augusto Fernandes de Oliveira; Carlos Humberto Corassin; International Union of Microbiological Societies Congresses (2014 Montréal, Canada); International Congress of Bacteriology and Applied Microbiology (14. 2014 Montréal, Canada); International Congress of Mycology and Eukaryotic Microbiology (14. 2014 Montréal, Canada); International Congress of Virology (16. 2014 Montréal, Canada)

Abstracts IUMS Montréal, 2014

Montréal 2014

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2014 Eff )(Acessar)

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Deste Autor:

  1. Corassin, C
  2. Oliveira, C
  3. Gonçalves, B
  4. Rosim, R
  5. Cordeiro, A

Neste Assunto:

  1. Saccharomyces
  2. Aflatoxinas
  3. Leite
  4. Leveduras
  5. Laticínios

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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