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Journal of Food Protection
|
June 5, 2019
Microbiological Characterization of Picante da Beira Baixa Cheese
A Cristina Freitas, Célia Pais, F Xavier Malcata, et al.
Food Chemistry
|
December 26, 2012
Optimization of ABTS radical cation assay specifically for determination of antioxidant capacity of intracellular extracts of microalgae and cyanobacteria
A Catarina Guedes, Helena M Amaro, Maria S Gião, et al.
Biotechnology Progress
|
June 8, 2011
Effects of temperature and pH on growth and antioxidant content of the microalga Scenedesmus obliquus
A Catarina Guedes, Helena M Amaro, Ricardo D Pereira, et al.
Applied Microbiology and Biotechnology
|
December 25, 2010
Light requirements in microalgal photobioreactors: an overview of biophotonic aspects
Ana P Carvalho, Susana O Silva, José M Baptista, et al.
Bioengineering (Basel, Switzerland)
|
July 25, 2022
Light Modulation for Bioactive Pigment Production in <i>Synechocystis salina</i>
Joana Assunção, Fernando Pagels, Tânia Tavares, et al.
Biotechnology Progress
|
December 7, 2002
On-line determination of biomass in a microalga bioreactor using a novel computerized flow injection analysis system
Luís A Meireles, José L Azevedo, João P Cunha, et al.
Molecular Nutrition & Food Research
|
December 8, 2011
Acute effect of whey peptides upon blood pressure of hypertensive rats, and relationship with their angiotensin-converting enzyme inhibitory activity
Tânia Tavares, María-Ángeles Sevilla, María-José Montero, et al.
Life (Basel, Switzerland)
|
January 21, 2023
Effects of Temperature, pH, and NaCl Concentration on Biomass and Bioactive Compound Production by <i>Synechocystis salina</i>
Joana Assunção, Helena M Amaro, Tânia Tavares, et al.
Journal of Food Protection
|
July 12, 2011
Incorporation of probiotic bacteria in whey cheese: decreasing the risk of microbial contamination
A Raquel Madureira, Manuela E Pintado, Ana M P Gomes, et al.
Food Chemistry
|
June 13, 2015
Proteolysis in model Portuguese cheeses: Effects of rennet and starter culture
Cláudia I Pereira, Eliza O Gomes, Ana M P Gomes, et al.
Page
of 8
Search research articles
Search
Showing results (21-30 of 73) with videos related to
Sort By:
Page
of 8
Journal of Food Protection
|
June 5, 2019
Microbiological Characterization of Picante da Beira Baixa Cheese
A Cristina Freitas, Célia Pais, F Xavier Malcata, et al.
Food Chemistry
|
December 26, 2012
Optimization of ABTS radical cation assay specifically for determination of antioxidant capacity of intracellular extracts of microalgae and cyanobacteria
A Catarina Guedes, Helena M Amaro, Maria S Gião, et al.
Biotechnology Progress
|
June 8, 2011
Effects of temperature and pH on growth and antioxidant content of the microalga Scenedesmus obliquus
A Catarina Guedes, Helena M Amaro, Ricardo D Pereira, et al.
Applied Microbiology and Biotechnology
|
December 25, 2010
Light requirements in microalgal photobioreactors: an overview of biophotonic aspects
Ana P Carvalho, Susana O Silva, José M Baptista, et al.
Bioengineering (Basel, Switzerland)
|
July 25, 2022
Light Modulation for Bioactive Pigment Production in <i>Synechocystis salina</i>
Joana Assunção, Fernando Pagels, Tânia Tavares, et al.
Biotechnology Progress
|
December 7, 2002
On-line determination of biomass in a microalga bioreactor using a novel computerized flow injection analysis system
Luís A Meireles, José L Azevedo, João P Cunha, et al.
Molecular Nutrition & Food Research
|
December 8, 2011
Acute effect of whey peptides upon blood pressure of hypertensive rats, and relationship with their angiotensin-converting enzyme inhibitory activity
Tânia Tavares, María-Ángeles Sevilla, María-José Montero, et al.
Life (Basel, Switzerland)
|
January 21, 2023
Effects of Temperature, pH, and NaCl Concentration on Biomass and Bioactive Compound Production by <i>Synechocystis salina</i>
Joana Assunção, Helena M Amaro, Tânia Tavares, et al.
Journal of Food Protection
|
July 12, 2011
Incorporation of probiotic bacteria in whey cheese: decreasing the risk of microbial contamination
A Raquel Madureira, Manuela E Pintado, Ana M P Gomes, et al.
Food Chemistry
|
June 13, 2015
Proteolysis in model Portuguese cheeses: Effects of rennet and starter culture
Cláudia I Pereira, Eliza O Gomes, Ana M P Gomes, et al.
Page
of 8