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Bruno N Paulino

Showing results (1-10 of 8) with videos related to

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ACS Omega|June 1, 2026
Cocoa Honey (<i>Theobroma cacao</i> L.): A Promising Byproduct for Industrial ApplicationsManuela B Nascimento, Bruno N Paulino, Joseane C G Alencar, et al.
Biotechnology Advances|January 22, 2019
Newly isolated microorganisms with potential application in biotechnologyMarina G Pessôa, Kele A C Vespermann, Bruno N Paulino, et al.
Applied Microbiology and Biotechnology|January 21, 2017
Biotransformation of α- and β-pinene into flavor compoundsKele A C Vespermann, Bruno N Paulino, Mayara C S Barcelos, et al.
Applied Microbiology and Biotechnology|September 19, 2017
Biotechnological production of value-added compounds by ustilaginomycetous yeastsBruno N Paulino, Marina G Pessôa, Gustavo Molina, et al.
Food Chemistry|August 1, 2025
Functional and technological potential of by-products from the cocoa (Theobroma cacao L.) production chainManuela B Nascimento, Joseane C G Alencar, Bruno N Paulino, et al.
Food Chemistry|January 29, 2025
Multivariate analysis to evaluate the storage time of cocoa honey (Theobroma cacao L.) processed by pasteurization and high intensity ultrasoundManuela B Nascimento, Bruno N Paulino, Suzana B Silva, et al.
Critical Reviews in Food Science and Nutrition|July 18, 2025
<i>Staphylococcus aureus</i> in food safety: antimicrobial resistance, detection technologies, and future perspectivesJoselene C Nunes Nascimento, Verônica O Alvarenga, Bruno N Paulino, et al.
Ultrasonics Sonochemistry|April 6, 2024
Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological propertiesRafaella S Moura, Jonas T Guimarães, Hugo Scudino, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
ACS Omega|June 1, 2026
Cocoa Honey (<i>Theobroma cacao</i> L.): A Promising Byproduct for Industrial ApplicationsManuela B Nascimento, Bruno N Paulino, Joseane C G Alencar, et al.
Biotechnology Advances|January 22, 2019
Newly isolated microorganisms with potential application in biotechnologyMarina G Pessôa, Kele A C Vespermann, Bruno N Paulino, et al.
Applied Microbiology and Biotechnology|January 21, 2017
Biotransformation of α- and β-pinene into flavor compoundsKele A C Vespermann, Bruno N Paulino, Mayara C S Barcelos, et al.
Applied Microbiology and Biotechnology|September 19, 2017
Biotechnological production of value-added compounds by ustilaginomycetous yeastsBruno N Paulino, Marina G Pessôa, Gustavo Molina, et al.
Food Chemistry|August 1, 2025
Functional and technological potential of by-products from the cocoa (Theobroma cacao L.) production chainManuela B Nascimento, Joseane C G Alencar, Bruno N Paulino, et al.
Food Chemistry|January 29, 2025
Multivariate analysis to evaluate the storage time of cocoa honey (Theobroma cacao L.) processed by pasteurization and high intensity ultrasoundManuela B Nascimento, Bruno N Paulino, Suzana B Silva, et al.
Critical Reviews in Food Science and Nutrition|July 18, 2025
<i>Staphylococcus aureus</i> in food safety: antimicrobial resistance, detection technologies, and future perspectivesJoselene C Nunes Nascimento, Verônica O Alvarenga, Bruno N Paulino, et al.
Ultrasonics Sonochemistry|April 6, 2024
Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological propertiesRafaella S Moura, Jonas T Guimarães, Hugo Scudino, et al.
Pageof 1