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Lista de resultados: 1-10 de um total de 14 resultados (tempo de pesquisa: 0.407 segundos).
DataTítuloAutor(es)TipoAcesso
Fev-2009Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentationDragone, Giuliano; Mussatto, Solange I.; Oliveira, J. M.; Teixeira, J. A.ArtigoAcesso aberto
2011Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefirMagalhães, Karina Teixeira; Dragone, Giuliano; Pereira, Gilberto V. de Melo; Oliveira, J. M.; Domingues, Lucília; Teixeira, J. A.; Silva, João B. Almeida e; Schwan, Rosane F.ArtigoAcesso aberto
2011Optimal fermentation conditions for maximizing the ethanol production by Kluyveromyces fragilisfrom cheese whey powderDragone, Giuliano; Mussatto, Solange I.; Silva, João B. Almeida e; Teixeira, J. A.ArtigoAcesso aberto
2003Recovery of the proteose peptone component 3 from cheese whey in Reppal PES 100/polyethylene glycol aqueous two-phase systemsRodrigues, L. R.; Venâncio, Armando; Teixeira, J. A.ArtigoAcesso aberto
2010Fermentation of deproteinized cheese whey powder solutions to ethanol by engineered Saccharomyces cerevisiae : effect of supplementation with corn steep liquor and repeated-batch operation with biomass recycling by flocculationSilva, Ana Carina; Guimarães, Pedro M. R.; Teixeira, J. A.; Domingues, LucíliaArtigoAcesso aberto
Fev-2023Application of enterocin-whey films to reduce Listeria monocytogenes contamination on ripened cheeseSilva, Sofia P. M.; Teixeira, J. A.; Silva, Célia C. G.ArtigoAcesso restrito UMinho
Mai-2010Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese wheyGuimarães, Pedro M. R.; Teixeira, J. A.; Domingues, LucíliaArtigoAcesso aberto
Nov-2008Fermentation of high concentrations of lactose to ethanol by engineered flocculent saccharomyces cerevisiaeGuimarães, Pedro M. R.; Teixeira, J. A.; Domingues, LucíliaArtigoAcesso aberto
2010Production of fermented cheese whey-based beverage using kefir grains as starter culture : evaluation of morphological and microbial variationsMagalhães, Karina Teixeira; Pereira, M. A.; Nicolau, Ana; Dragone, Giuliano; Domingues, Lucília; Teixeira, J. A.; Silva, João B. Almeida e; Schwan, Rosane F.ArtigoAcesso aberto
Mai-2016Cheese whey: a cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicusAmado, Isabel R.; Vázquez, José A.; Pastrana, Lorenzo; Teixeira, J. A.ArtigoAcesso aberto
1-10 de um total de 14 resultados (tempo de pesquisa: 0.407 segundos).

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