Encontrados 11 documentos, a visualizar página 1 de 2
Wound healing, anti-ulcerogenic, anti-inflammatory and anti-proliferative prope...
Tavaria, F. K.; Jorge, M. P.; Marchetti, G. M.; Souza, V. H. S.; Ruiz, A. L. T. G.; Malcata, F. X.; Pintado, M. E.; Carvalho, J. E.
Anti-inflammatory effect of chitosan oligomers
Spindola, H.; Fernandes, J.; Sousa, V. De; Tavaria, F.; Malcata, F.X.; Carvalho, J.E.
Wound healing, anti-ulcerogenic, anti-inflammatory and anti-proliferative prope...
Tavaria, F.; Jorge, M.; Marchetti, G.; Souza, V.; Ruíz, A.L.; Malcata, F. X.; Pintado, M.; Carvalho, J.
Application of chitosan in the textile industry to control microbial growth
Tavaria, F. K.; Soares, J.; Oliveira, V.; Silva, R.; Morgado, J.; Malcata, F. X.; Pintado, M. M.
The influence of some abiotic factors on the antimicrobial potential of chitosan
Tavaria, F. K.; Costa, E. M.; Gens, E. J.; Pintado, M. E.; Malcata, F. X.
Biological properties of chitosan
Tavaria, F. K.; Costa, E. M.; Gens, E. J.; Pintado, M. E.; Malcata, F. X.
Effect of alternative technological methodologies upon the yeast profile in Ser...
García-Fontán, M. C.; Tavaria, F.; Reis, P.; Pintado, M. M. E.; Malcata, F. X.
Effect of alternative technological methodologies on the yeast profile in Serra...
García-Fontán, M. C.; Tavaria, F.; Reis, P.; Pintado, M. M. E.; Malcata, F. X.
Volatile Free Fatty Acids as Ripening Indicators for Serra da Estrela Cheese
Tavaria, F. K.; Ferreira, A. C. Silva; Malcata, F. XavierSerra da Estrela cheese is an artisanal cheese manufactured from raw ewe’s milk coagulated with Cynara cardunculus; it is highly appreciated for its unique flavor and bouquet. This research effort focused on a search for the molecules responsible for those organoleptic characteristics. Eighty cheeses manufactured in 4 dairies located in the Appe´lation d’Origine Protege´e region of Serra da Estrela, Portugal, w...
Amino acid catabolism and generation of volatiles by lactic acid bacteria
Tavaria, F. K.; Dahl, S.; Carballo, F. J.; Malcata, F. X.Twelve isolates of lactic acid bacteria, belonging to the Lactobacillus, Lactococcus, Leuconostoc, and Enterococcus genera, were previously isolated from 180- d-old Serra da Estrela cheese, a traditional Portuguese cheese manufactured from raw milk and coagulated with a plant rennet. These isolates were subsequently tested for their ability to catabolize free amino acids, when incubated independently with each ...
| Financiadores do RCAAP | |||||||
|
|
|
|
|
|
||