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Eliana Setsuko Kamimura

Showing results (1-10 of 15) with videos related to

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Foods (Basel, Switzerland)|November 25, 2023
Plant-Based Fermented Beverages: Development and CharacterizationMarcela Aparecida Deziderio, Handray Fernandes de Souza, Eliana Setsuko Kamimura, et al.
Applied Microbiology and Biotechnology|March 23, 2020
Enzymatic pretreatment and anaerobic co-digestion as a new technology to high-methane productionJanaína Dos Santos Ferreira, Débora de Oliveira, Rafael Resende Maldonado, et al.
Indian Journal of Microbiology|October 28, 2016
Production of Star Fruit Alcoholic Fermented BeverageFlávia de Paula Valim, Elizama Aguiar-Oliveira, Eliana Setsuko Kamimura, et al.
Protein Expression and Purification|April 9, 2016
Optimization of the production and characterization of lipase from Candida rugosa and Geotrichum candidum in soybean molasses by submerged fermentationWilson Galvão de Morais, Eliana Setsuko Kamimura, Eloízio Júlio Ribeiro, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Aflatoxin M<sub>1</sub> absorption by non-viable cells of lactic acid bacteria and Saccharomyces cerevisiae strains in Frescal cheeseBruna Leonel Gonçalves, Khurram Muaz, Carolina Fernanda Sengling Cebin Coppa, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|September 29, 2025
The potential influence of food additives and contaminants on the gut microbiota: A comprehensive reviewSana Ullah, Sher Ali, Muhammad Atif, et al.
Foods (Basel, Switzerland)|January 10, 2026
Shelf Life and Sensory Profile of Potentially Probiotic Mead Obtained by Co-Fermentation of Water Kefir and <i>Saccharomyces boulardii</i>Handray Fernandes de Souza, Ricardo Donizete Teixeira, Fabiano Vaquero Silva Junior, et al.
Food Research International (Ottawa, Ont.)|December 21, 2023
Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospectsHandray Fernandes de Souza, Giovana Felício Monteiro, Lorena Teixeira Bogáz, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Recent advances in the application of xylanases in the food industry and production by actinobacteria: A reviewHandray Fernandes de Souza, Lara Aguiar Borges, Victor Dédalo Di Próspero Gonçalves, et al.
Journal of Basic Microbiology|September 13, 2013
Increase of the phytase production by Aspergillus japonicus and its biocatalyst potential on chicken feed treatmentAlexandre Maller, Ana Claudia Vici, Fernanda Del Antonio Facchini, et al.
Pageof 2

Showing results (1-10 of 15) with videos related to

Sort By:
Pageof 2
Foods (Basel, Switzerland)|November 25, 2023
Plant-Based Fermented Beverages: Development and CharacterizationMarcela Aparecida Deziderio, Handray Fernandes de Souza, Eliana Setsuko Kamimura, et al.
Applied Microbiology and Biotechnology|March 23, 2020
Enzymatic pretreatment and anaerobic co-digestion as a new technology to high-methane productionJanaína Dos Santos Ferreira, Débora de Oliveira, Rafael Resende Maldonado, et al.
Indian Journal of Microbiology|October 28, 2016
Production of Star Fruit Alcoholic Fermented BeverageFlávia de Paula Valim, Elizama Aguiar-Oliveira, Eliana Setsuko Kamimura, et al.
Protein Expression and Purification|April 9, 2016
Optimization of the production and characterization of lipase from Candida rugosa and Geotrichum candidum in soybean molasses by submerged fermentationWilson Galvão de Morais, Eliana Setsuko Kamimura, Eloízio Júlio Ribeiro, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Aflatoxin M<sub>1</sub> absorption by non-viable cells of lactic acid bacteria and Saccharomyces cerevisiae strains in Frescal cheeseBruna Leonel Gonçalves, Khurram Muaz, Carolina Fernanda Sengling Cebin Coppa, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|September 29, 2025
The potential influence of food additives and contaminants on the gut microbiota: A comprehensive reviewSana Ullah, Sher Ali, Muhammad Atif, et al.
Foods (Basel, Switzerland)|January 10, 2026
Shelf Life and Sensory Profile of Potentially Probiotic Mead Obtained by Co-Fermentation of Water Kefir and <i>Saccharomyces boulardii</i>Handray Fernandes de Souza, Ricardo Donizete Teixeira, Fabiano Vaquero Silva Junior, et al.
Food Research International (Ottawa, Ont.)|December 21, 2023
Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospectsHandray Fernandes de Souza, Giovana Felício Monteiro, Lorena Teixeira Bogáz, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Recent advances in the application of xylanases in the food industry and production by actinobacteria: A reviewHandray Fernandes de Souza, Lara Aguiar Borges, Victor Dédalo Di Próspero Gonçalves, et al.
Journal of Basic Microbiology|September 13, 2013
Increase of the phytase production by Aspergillus japonicus and its biocatalyst potential on chicken feed treatmentAlexandre Maller, Ana Claudia Vici, Fernanda Del Antonio Facchini, et al.
Pageof 2