Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Clarisse Nobre

Showing results (11-20 of 25) with videos related to

Pageof 3
Sort By:
Foods (Basel, Switzerland)|January 17, 2024
Modulation of Designed Gut Bacterial Communities by Prebiotics and the Impact of Their Metabolites on Intestinal CellsDalila Roupar, Abigail González, Joana T Martins, et al.
Carbohydrate Polymers|April 23, 2014
New improved method for fructooligosaccharides production by Aureobasidium pullulansAna Dominguez, Clarisse Nobre, Lígia R Rodrigues, et al.
Food & Function|March 11, 2021
Valorisation of rejected unripe plantain fruits of Musa AAB Simmonds: from nutritional characterisation to the conceptual process design for prebiotic productionJames A Gómez, Enrique Pino-Hernández, Luís Abrunhosa, et al.
Food Research International (Ottawa, Ont.)|December 6, 2025
Effect of Xylo-oligosaccharides and cello-oligosaccharides obtained from Agro-industrial wastes on the modulation of the human gut microbiota in vitroMarcos Fellipe da Silva, José Josenildo Batista, Abigail Colunga, et al.
Food Chemistry|January 5, 2021
Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroomAbigail González, Clarisse Nobre, Livia S Simões, et al.
Critical Reviews in Food Science and Nutrition|July 15, 2020
Spontaneously fermented traditional beverages as a source of bioactive compounds: an overviewR B Cuvas-Limon, Clarisse Nobre, Mario Cruz, et al.
Foods (Basel, Switzerland)|June 24, 2022
Successive Fermentation of Aguamiel and Molasses by <i>Aspergillus oryzae</i> and <i>Saccharomyces cerevisiae</i> to Obtain High Purity FructooligosaccharidesOrlando de la Rosa, Adriana Carolina Flores-Gallegos, Diana Muñíz-Márquez, et al.
BMJ Open|September 4, 2025
Assessing the impact of binge drinking and a prebiotic intervention on the gut-brain axis in young adults: protocol for a randomised controlled trialDiogo Prata-Martins, Clarisse Nobre, Natália Almeida-Antunes, et al.
Foods (Basel, Switzerland)|April 12, 2022
Evaluation of Microbial-Fructo-Oligosaccharides Metabolism by Human Gut Microbiota Fermentation as Compared to Commercial Inulin-Derived OligosaccharidesDalila Roupar, Marta C Coelho, Daniela A Gonçalves, et al.
Food Chemistry|March 4, 2017
Trypsin purification using magnetic particles of azocasein-iron compositeMaria Helena Menezes Estevam Alves, Gabriela Ayres Nascimento, Mariana Paola Cabrera, et al.
Pageof 3

Showing results (11-20 of 25) with videos related to

Sort By:
Pageof 3
Foods (Basel, Switzerland)|January 17, 2024
Modulation of Designed Gut Bacterial Communities by Prebiotics and the Impact of Their Metabolites on Intestinal CellsDalila Roupar, Abigail González, Joana T Martins, et al.
Carbohydrate Polymers|April 23, 2014
New improved method for fructooligosaccharides production by Aureobasidium pullulansAna Dominguez, Clarisse Nobre, Lígia R Rodrigues, et al.
Food & Function|March 11, 2021
Valorisation of rejected unripe plantain fruits of Musa AAB Simmonds: from nutritional characterisation to the conceptual process design for prebiotic productionJames A Gómez, Enrique Pino-Hernández, Luís Abrunhosa, et al.
Food Research International (Ottawa, Ont.)|December 6, 2025
Effect of Xylo-oligosaccharides and cello-oligosaccharides obtained from Agro-industrial wastes on the modulation of the human gut microbiota in vitroMarcos Fellipe da Silva, José Josenildo Batista, Abigail Colunga, et al.
Food Chemistry|January 5, 2021
Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroomAbigail González, Clarisse Nobre, Livia S Simões, et al.
Critical Reviews in Food Science and Nutrition|July 15, 2020
Spontaneously fermented traditional beverages as a source of bioactive compounds: an overviewR B Cuvas-Limon, Clarisse Nobre, Mario Cruz, et al.
Foods (Basel, Switzerland)|June 24, 2022
Successive Fermentation of Aguamiel and Molasses by <i>Aspergillus oryzae</i> and <i>Saccharomyces cerevisiae</i> to Obtain High Purity FructooligosaccharidesOrlando de la Rosa, Adriana Carolina Flores-Gallegos, Diana Muñíz-Márquez, et al.
BMJ Open|September 4, 2025
Assessing the impact of binge drinking and a prebiotic intervention on the gut-brain axis in young adults: protocol for a randomised controlled trialDiogo Prata-Martins, Clarisse Nobre, Natália Almeida-Antunes, et al.
Foods (Basel, Switzerland)|April 12, 2022
Evaluation of Microbial-Fructo-Oligosaccharides Metabolism by Human Gut Microbiota Fermentation as Compared to Commercial Inulin-Derived OligosaccharidesDalila Roupar, Marta C Coelho, Daniela A Gonçalves, et al.
Food Chemistry|March 4, 2017
Trypsin purification using magnetic particles of azocasein-iron compositeMaria Helena Menezes Estevam Alves, Gabriela Ayres Nascimento, Mariana Paola Cabrera, et al.
Pageof 3