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Data do documentoTítuloAutor(es)
Fev-2019Biological treatment of vinasse with yeast and simultaneous production of single-cell protein for feed supplementationReis, K. C. dos; Coimbra, J. M.; Duarte, W. F.; Schwan, R. F.; Silva, C. F.
Dez-2015A new alternative use for coffee pulp from semi‐dry process to β‐glucosidase production by Bacillus subtilisDias, M.; Melo, M. M.; Schwan, R. F.; Silva, C. F.
Out-2010Fermentative behavior of Saccharomyces strains during microvinification of raspberry juice (Rubus idaeus L.)Duarte, W. F.; Dias, D. R.; Dragone, G.; Oliveira, J. M.; Teixeira, J. A.; Silva, J. B. A.; Schwan, R. F.
Set-2021Probiotic properties of yeasts isolated from Brazilian fermented table olivesSimões, L. A.; Souza, A. Cristina de; Ferreira, I.; Melo, D. S.; Lopes, L. A. A.; Magnani, M.; Schwan, R. F.; Dias, D. R.
13-Jun-2014Assessment of the biological activity of kefir grains by biospeckle laser techniqueGuedes, J. D. S.; Magalhães-Guedes, K. T.; Dias, D. R.; Schwan, R. F.; Braga Júnior, R. A.
22-Jul-2013Yeasts diversity in Brazilian Cerrado soils: study of the enzymatic activitiesCarvalho, F. P.; Souza, A. C.; Magalhães-Guedes, K. T.; Dias, D. R.; Silva, C. F.; Schwan, R. F.
19-Dez-2012Brazilian Cerrado soil actinobacteria ecologySilva, M. S.; Sales, A. N.; Magalhães-Guedes, K. T.; Dias, D. R.; Schwan, R. F.
4-Mai-2011Chemical, physical-chemical, and sensory characteristics of Lychee (Litchi chinensis Sonn) winesAlves, J. A.; Lima, L. C. de O.; Nunes, C. A.; Dias, D. R.; Schwan, R. F.
6-Ago-2010Raspberry (Rubus idaeus L.) wine: yeast selection, sensory evaluation and instrumental analysis of volatile and other compoundsDuarte, W. F.; Dias, D. R.; Oliveira, J. M.; Vilanova, M.; Teixeira, J. A.; Silva, J. B. A.; Schwan, R. F.
26-Set-2008In vitro protein digestibility of enzymatically pre-treated bean (Phaseolus vulgaris L.) flour using commercial protease and Bacillus sp. proteaseDias, D. R.; Abreu, C. M. P. de; Silvestre, M. P. C.; Schwan, R. F.