Ich stimme zu, dass diese Seite Cookies verwende. Weitere Informationen finden Sie unter unseren Datenschutzerklärungen .
X
Targino, Brenda N.
9  Ergebnisse:
Personensuche X
?
1

Contributors:

, In: Food Safety and Preservation,
Abriouel, Hikmate ; Absar, Nurul ; Aguilar, Cristóbal N.... - p. xvii-xix , 2018
Link: https://doi.org/10.1016/..
 
?
2

Campylobacter : An Important Food Safety Issue:

, In: Food Safety and Preservation,
Silva, Willian C. ; Targino, Brenda N. ; Gonçalves, Amanda G... - p. 391-430 , 2018
Link: https://doi.org/10.1016/..
 
?
3

List of Contributors:

, In: Microbial Production of Food Ingredients and Additives,
Ahmad, Asif ; Ahmed, Zaheer ; Alves Macedo, Gabriela... - p. xiii-xiv , 2017
Link: https://doi.org/10.1016/..
 
?
4

Xanthan: Biotechnological Production and Applications:

, In: Microbial Production of Food Ingredients and Additives,
Candido da Silva, Louise C. ; Targino, Brenda N. ; Furtado, Marianna M.... - p. 385-422 , 2017
Link: https://doi.org/10.1016/..
 
?
5

Enzymatic production of bioactive docosahexaenoic acid phen..:

Roby, Mohamed H. ; Allouche, Ahmad ; Dahdou, Layal...
Food Chemistry.  171 (2015)  - p. 397-404 , 2015
Link: https://doi.org/10.1016/..
 
?
6

Oxidative stability of DHA phenolic ester:

Roby, Mohamed H.H. ; De Castro, Vanessa C. ; Targino, Brenda N....
Food Chemistry.  169 (2015)  - p. 41-48 , 2015
Link: https://doi.org/10.1016/..
 
?
7

Lytic bacteriophages UFJF_PfDIW6 and UFJF_PfSW6 prevent Pse..:

Nascimento, Edilane Cristina do ; Sabino, Melissa Correa ; Corguinha, Lucas da Roza...
Food Microbiology.  101 (2022)  - p. 103892 , 2022
Link: https://doi.org/10.1016/..
 
?
8

Campylobacter: An overview of cases, occurrence in food, co..:

Silva, Willian Cruzeiro ; Targino, Brenda Neres ; Mendonça, Regina Santos..
Food Reviews International.  34 (2017)  4 - p. 364-389 , 2017
Link: https://doi.org/10.1080/..
 
?
9

The influence of small aerosol particles on the properties ..:

Choularton, T. W. ; Bower, K. N. ; Weingartner, E....
Faraday Discuss..  137 (2008)  - p. 205-222 , 2008
Link: https://doi.org/10.1039/..
 
1-9