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Applied Microbiology and Biotechnology|April 8, 2022
Bio-oil production for biodiesel industry by Yarrowia lipolytica from volatile fatty acids in two-stage batch cultureAna S Pereira, Marlene Lopes, Sílvia M Miranda, et al.Foods (Basel, Switzerland)|December 11, 2022
Potential of Red, Green and Brown Seaweeds as Substrates for Solid State Fermentation to Increase Their Nutritional Value and to Produce EnzymesMarta Ferreira, José Manuel Salgado, Helena Fernandes, et al.Journal of Agricultural and Food Chemistry|July 14, 2015
Enhancing the Bioconversion of Winery and Olive Mill Waste Mixtures into Lignocellulolytic Enzymes and Animal Feed by Aspergillus uvarum Using a Packed-Bed BioreactorJosé Manuel Salgado, Luís Abrunhosa, Armando Venâncio, et al.Acta Medica Portuguesa|April 24, 2012
[Clinical effectiveness and economical evaluation of preventive vaccination]António Vaz Carneiro, Ana Isabel Belo, Miguel Gouveia, et al.Applied Biochemistry and Biotechnology|November 27, 2013
Integrated use of residues from olive mill and winery for lipase production by solid state fermentation with Aspergillus spJosé Manuel Salgado, Luís Abrunhosa, Armando Venâncio, et al.Bioresource Technology|May 23, 2016
Ultrasounds pretreatment of olive pomace to improve xylanase and cellulase production by solid-state fermentationPaulina Leite, José Manuel Salgado, Armando Venâncio, et al.Journal of Biotechnology|January 28, 2023
Bioprocessing of oilseed cakes by fungi consortia: Impact of enzymes produced on antioxidants releaseDaniel Sousa, José Manuel Salgado, Maria Cambra-López, et al.Critical Reviews in Biotechnology|June 23, 2021
<i>Yarrowia lipolytica</i> as a biorefinery platform for effluents and solid wastes valorization - challenges and opportunitiesMarlene Lopes, Sílvia M Miranda, Ana R Costa, et al.Journal of the Science of Food and Agriculture|November 26, 2015
Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentationFelisbela Oliveira, Cláudia Moreira, José Manuel Salgado, et al.Molecules (Basel, Switzerland)|August 10, 2024
Enrichment of Fruit Peels' Nutritional Value by Solid-State Fermentation with <i>Aspergillus ibericus</i> and <i>Rhizopus oryzae</i>Liliana P Araújo, Helena Vilela, Joana Solinho, et al.Pageof 5