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1
Immobilization of α-amylase enzyme on a protein @metal–organic framework nanocomposite: A new strategy to develop the reusability and stability of the enzyme
Immobilization of α-amylase enzyme on a protein @metal–organic framework nanocomposite: A new strategy to develop the reusability and stability of the enzyme
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Immobilization of α-amylase enzyme on a protein @metal–organic framework nanocomposite: A new strategy to develop the reusability and stability of the enzyme

Atiroğlu, Vesen ; Atiroğlu, Atheer ; Özacar, Mahmut

Food chemistry, 2021-07, Vol.349, p.129127, Article 129127 [Periódico revisado por pares]

England: Elsevier Ltd

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2
Marine prebiotics Polysaccharides and oligosaccharides obtained by using microbial enzymes
Marine prebiotics Polysaccharides and oligosaccharides obtained by using microbial enzymes
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Marine prebiotics Polysaccharides and oligosaccharides obtained by using microbial enzymes

Daniela de Borba Gurpilhares Leonardo Paes Cinelli; Naomi Kato Simas; Adalberto Pessoa Junior; Lara Durães Sette

Food Chemistry Oxford v. 280, p. 175-186, 2019

Oxford 2019

Item não circula. Consulte sua biblioteca.(Acessar)

3
Enzymatic modifications of gluten protein: Oxidative enzymes
Enzymatic modifications of gluten protein: Oxidative enzymes
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Enzymatic modifications of gluten protein: Oxidative enzymes

Pourmohammadi, Kiana ; Abedi, Elahe

Food chemistry, 2021-09, Vol.356, p.129679-129679, Article 129679 [Periódico revisado por pares]

England: Elsevier Ltd

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4
Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft.)
Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft.)
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Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft.)

Tatiana da Costa Raposo Pires Flavio Finardi Filho

Food Chemistry Oxford v. 89, n. 1, p. 85-92, 2005

Oxford 2005

Item não circula. Consulte sua biblioteca.(Acessar)

5
Effects on starch and amylolytic enzymes during Lepidium meyenii Walpers root storage
Effects on starch and amylolytic enzymes during Lepidium meyenii Walpers root storage
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Effects on starch and amylolytic enzymes during Lepidium meyenii Walpers root storage

Gerby Giovanna Rondan-Sanabria Beatriz Valcarcel-Yamani; Flavio Finardi Filho

Food Chemistry Oxford v. 134, n. 3, p. 1461-1467, 2012

Oxford 2012

Item não circula. Consulte sua biblioteca.(Acessar)

6
Exogenous glycine betaine treatment alleviates low temperature-induced pericarp browning of ‘Nanguo’ pears by regulating antioxidant enzymes and proline metabolism
Exogenous glycine betaine treatment alleviates low temperature-induced pericarp browning of ‘Nanguo’ pears by regulating antioxidant enzymes and proline metabolism
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Exogenous glycine betaine treatment alleviates low temperature-induced pericarp browning of ‘Nanguo’ pears by regulating antioxidant enzymes and proline metabolism

Sun, Huajun ; Luo, Manli ; Zhou, Xin ; Zhou, Qian ; Sun, Yangyang ; Ge, Wanying ; Wei, Baodong ; Cheng, Shunchang ; Ji, Shujuan

Food chemistry, 2020-02, Vol.306, p.125626-125626, Article 125626 [Periódico revisado por pares]

England: Elsevier Ltd

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7
Marine prebiotics: Polysaccharides and oligosaccharides obtained by using microbial enzymes
Marine prebiotics: Polysaccharides and oligosaccharides obtained by using microbial enzymes
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Marine prebiotics: Polysaccharides and oligosaccharides obtained by using microbial enzymes

Gurpilhares, Daniela de Borba ; Cinelli, Leonardo Paes ; Simas, Naomi Kato ; Pessoa Jr, Adalberto ; Sette, Lara Durães

Food chemistry, 2019-05, Vol.280, p.175-186 [Periódico revisado por pares]

England: Elsevier Ltd

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8
Improving functional properties of pea protein through “green” modifications using enzymes and polysaccharides
Improving functional properties of pea protein through “green” modifications using enzymes and polysaccharides
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Improving functional properties of pea protein through “green” modifications using enzymes and polysaccharides

Shen, Yanting ; Hong, Shan ; Singh, Gaganpreet ; Koppel, Kadri ; Li, Yonghui

Food chemistry, 2022-08, Vol.385, p.132687-132687, Article 132687 [Periódico revisado por pares]

England: Elsevier Ltd

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9
An active peptide purified from gastrointestinal enzyme hydrolysate of Pacific cod skin gelatin attenuates angiotensin-1 converting enzyme (ACE) activity and cellular oxidative stress
An active peptide purified from gastrointestinal enzyme hydrolysate of Pacific cod skin gelatin attenuates angiotensin-1 converting enzyme (ACE) activity and cellular oxidative stress
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An active peptide purified from gastrointestinal enzyme hydrolysate of Pacific cod skin gelatin attenuates angiotensin-1 converting enzyme (ACE) activity and cellular oxidative stress

Himaya, S.W.A. ; Ngo, Dai-Hung ; Ryu, BoMi ; Kim, Se-Kwon

Food chemistry, 2012-06, Vol.132 (4), p.1872-1882 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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10
Microbial production of value-added bioproducts and enzymes from molasses, a by-product of sugar industry
Microbial production of value-added bioproducts and enzymes from molasses, a by-product of sugar industry
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Microbial production of value-added bioproducts and enzymes from molasses, a by-product of sugar industry

Zhang, Shuhang ; Wang, Jingjing ; Jiang, Hong

Food chemistry, 2021-06, Vol.346, p.128860-128860, Article 128860 [Periódico revisado por pares]

England: Elsevier Ltd

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Deste Autor:

  1. Finardi Filho, F
  2. Pires, T
  3. Sampaio, G
  4. Silva, C
  5. Lobo, A

Neste Assunto:

  1. Chemistry
  2. Chemistry, Applied
  3. Life Sciences & Biomedicine
  4. Nutrition & Dietetics
  5. Food Science & Technology

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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