Consulta: (autoria:"LEANDRO, E. dos S.")
Registros recuperados: 3
Data/hora: 31/05/2024 13:14:48

MEDEIROS, J. C. de; LEANDRO, E. dos S.; MALDONADE, I. R.; ALENCAR, E. R. de; RIBEIRO, C. S. da C.; RAGASSI, C. F. Characterization of the probiotic potential of lactic acid bacteria isolated from spontaneous fermentation of jalapeno peppers (Capsicum annuum L.) Journal of Food Processing and Preservation, v. 45, n. 12, 2021. e16025.
Biblioteca(s): Embrapa Hortaliças.

RIQUETTE, R. F. R.; GINANI, V. C.; LEANDRO, E. dos S.; ALENCAR, E. R. de; MALDONADE, I. R.; AGUIAR, L. A. de; ACÁCIO, G. M. de S.; MARIANO, D. R. H.; ZANDONADI, R. P. Do production and storage affect the quality of green banana biomass? LWT - Food Science and Technology, v. 111, p. 190-203, 2019.
URL: https://ainfo.cnptia.embrapa.br/digital/bitstream/item/210786/1/riquette2019.pdf
Biblioteca(s): Embrapa Hortaliças.

OLIVEIRA, J. M. de; ALENCAR, E. R. de; BLUM, L. E. B.; FERREIRA, W. F. de S.; BOTELHO, S. de C. C.; RACANICCI, A. M. C.; LEANDRO, E. dos S.; MENDONÇA, M. A.; MOSCON, E. S.; BIZERRA, L. V. A. dos S.; SILVA, C. R. da. Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality. LWT - Food science and technology, v. 123, 109106, 2020.
URL: https://ainfo.cnptia.embrapa.br/digital/bitstream/item/214386/1/2020-cpamt-sccb-ozonation-brazil-nuts-decompostion-control-aspergillus-effect-color-oil-quality.pdf
Biblioteca(s): Embrapa Agrossilvipastoril.