INSTITUTO UNIVERSITARIO DE INVESTIGACIÓN EN OLIVAR Y ACEITE DE OLIVA
Centre/Institute
Universidade de São Paulo
São Paulo, BrasilPublications in collaboration with researchers from Universidade de São Paulo (6)
2023
2021
-
High fruit and vegetable consumption and moderate fat intake are associated with higher carotenoid concentration in human plasma
Antioxidants, Vol. 10, Núm. 3, pp. 1-14
2014
-
Effect of autochthonous bacteriocin-producing lactococcus lactis on bacterial population dynamics and growth of halotolerant bacteria in brazilian charqui
Food Microbiology, Vol. 44, pp. 296-301
2013
-
Detoxification of rice straw and olive tree pruning hemicellulosic hydrolysates employing Saccharomyces cerevisiae and its effect on the ethanol production by Pichia stipitis
Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 40, pp. 9658-9665
-
Introducing the CTA concept
Astroparticle Physics, Vol. 43, pp. 3-18
-
Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product
Meat Science, Vol. 93, Núm. 3, pp. 607-613