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CNKI学位论文(38)
知网期刊论文(18)
在“
Elsevier电子期刊
”中,
命中:
80
条,耗时:小于0.01 秒
在所有数据库中总计命中:
56
条
1.
Development of a juçara and Ubá mango juice mixture with added Lactobacillus rhamnosus GG processed by high pressure
作者:
Rosâ
;
ngela Maria Moreira
a
;
Maurilio Lopes Martins
a
;
maurilio.martins@ifsudestemg.edu.br
;
Bruno Ricardo de Castro
Leite
Jú
;
nior
b
;
Eliane Maurí
;
cio Furtado Martins
a
;
Afonso Mota Ramos
c
;
Marcelo
Cristianini
b
;
André
;
Narvaes da Rocha Campos
a
;
Paulo Cé
;
sar Stringheta
c
;
Vanessa Riani Olmi Silva
a
;
John Warnens Canuto
a
;
Dairo Cabral de Oliveira
a
;
Danielle Cunha de Souza Pereira
a
关键词:
Tropical fruits
;
Functional food
;
Probiotic
;
Pasteurization
;
High isostatic pressure
刊名:LWT - Food Science and Technology
出版年:2017
2.
The effect of high pressure processing on recombinant chymosin, bovine rennet and porcine pepsin: Influence on the proteolytic and milk-clotting activities and on milk-clotting characteristics
作者:
Bruno Ricardo de Castro
Leite
Jú
;
nior
a
;
Alline Artigiani Lima Tribst
b
;
Marcelo
Cristianini
a
;
olecram@unicamp.br
关键词:
High pressure processing
;
Milk-clotting enzymes
;
Rheological assay
;
Near-infrared light backscatter
;
Confocal microscopy
刊名:LWT - Food Science and Technology
出版年:2017
3.
Comparative study among rheological, near-infrared light backscattering and confocal microscopy methodologies in enzymatic milk coagulation: Impact of different enzyme and protein concentrations
作者:
Bruno Ricardo de Castro
Leite
Jú
;
nior
a
;
Alline Artigiani Lima Tribst
b
;
Marcelo
Cristianini
a
;
olecram@unicamp.br" class="auth_mail" title="E-mail the corresponding author
关键词:
Milk protein
;
Milk-clotting
;
Rheological assay
;
Near-infrared light backscattering
;
Confocal microscopy
刊名:Food Hydrocolloids
出版年:2017
4.
Corrigendum to “Characterization of rennet-induced gels using calf rennet processed by high pressure homogenization: Effects on proteolysis, whey separation, rheological properties and microstructure” [INNFOO 26 (2014) 517-524]
作者:
Bruno Ricardo de Castro
Leite
Jú
;
nior
;
Alline Artigiani Lima Tribst
;
Miguel Meirelles de Oliveira
;
Carolina Merheb-Dini
;
Marcelo
Cristianini
;
olecram@fea.unicamp.br
刊名:Innovative Food Science & Emerging Technologies
出版年:2017
5.
Associação de sufentanil a dose reduzida de bupivacaína hiperbárica em raquianestesia para cesariana: ensaio clínico randomizado
作者:
Alexandre Dubeux Dourado
a
;
Ruy
Leite
de Melo Lins Filho
a
;
Raphaella Amanda Maria
Leite
Fernandes
a
;
rafa.amanda120@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Marcelo
Cavalcanti de Sá
;
Gondim
a
;
Emmanuel Victor Magalhã
;
es Nogueira
b
关键词:
Sufentanil
;
Raquianestesia
;
Bupivacaí
;
na
;
Hiperbá
;
rica
;
Cesariana
刊名:Brazilian Journal of Anesthesiology
出版年:2016
6.
Sufentanil in combination with low-dose hyperbaric bupivacaine in spinal anesthesia for cesarean section: a randomized clinical trial
作者:
Alexandre Dubeux Dourado
a
;
Ruy
Leite
de Melo Lins Filho
a
;
Raphaella Amanda Maria
Leite
Fernandes
a
;
rafa.amanda120@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Marcelo
Cavalcanti de Sá
;
Gondim
a
;
Emmanuel Victor Magalhã
;
es Nogueira
b
关键词:
Sufentanil
;
Spinal anesthesia
;
Bupivacaine
;
Hyperbaric
;
Cesarean section
刊名:Brazilian Journal of Anesthesiology (English Edition)
出版年:2016
7.
Determination of the influence of high pressure processing on calf rennet using response surface methodology: Effects on milk coagulation
作者:
Bruno Ricardo de Castro
Leite
Jú
;
nior
a
;
Alline Artigiani Lima Tribst
a
;
Carlos Francisco Sampaio Bonafe
b
;
Marcelo
Cristianini
a
;
olecram@unicamp.br" class="auth_mail" title="E-mail the corresponding author
关键词:
High hydrostatic pressure
;
Milk-clotting enzyme
;
Milk-clotting activity
;
Rheological evaluation
;
Confocal microscopy
刊名:LWT - Food Science and Technology
出版年:2016
8.
High pressure processing of cocoyam, Peruvian carrot and sweet potato: Effect on oxidative enzymes and impact in the tuber color
作者:
Alline Artigiani Lima Tribst
a
;
b
;
Bruno Ricardo de Castro
Leite
Jú
;
nior
a
;
Miguel Meirelles de Oliveira
a
;
c
;
Marcelo
Cristianini
a
;
olecram@unicamp.br" class="auth_mail" title="E-mail the corresponding author
关键词:
Non-thermal processing
;
High pressure processing
;
Vegetables
;
Browning
;
Polyphenoloxidase
;
Peroxidase
刊名:Innovative Food Science & Emerging Technologies
出版年:2016
9.
A comparative structural analysis reveals distinctive features of co-factor binding and substrate specificity in plant aldo-keto reductases
作者:
Priscila Oliveira de Giuseppe
a
;
1
;
Marcelo
Leite
dos Santos
b
;
1
;
2
;
Sylvia Morais de Sousa
c
;
Karen E. Koch
d
;
José
;
André
;
s Yunes
e
;
f
;
Ricardo Aparicio
b
;
aparicio@iqm.unicamp.br" class="auth_mail" title="E-mail the corresponding author
;
Mario Tyago Murakami
a
;
mario.murakami@lnbio.cnpem.br" class="auth_mail" title="E-mail the corresponding author
关键词:
Plant aldose reductase
;
AKR4C subfamily
;
Crystal structure
;
Intermediate state
;
Cofactor binding
刊名:Biochemical and Biophysical Research Communications
出版年:2016
10.
Effects of high pressure processing on cocoyam, Peruvian carrot, and sweet potato: Changes in microstructure, physical characteristics, starch, and drying rate
作者:
Miguel Meirelles de Oliveira
a
;
b
;
Alline Artigiani Lima Tribst
a
;
c
;
Bruno Ricardo de Castro
Leite
Jú
;
nior
a
;
Rafael Augustus de Oliveira
d
;
Marcelo
Cristianini
a
;
olecram@fea.unicamp.br" class="auth_mail" title="E-mail the corresponding author
关键词:
High hydrostatic pressure
;
Structure of tubers
;
Starch gelatinization
;
Drying rate
刊名:Innovative Food Science & Emerging Technologies
出版年:2015
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