Enzyme co-immobilization: Always the biocatalyst designers' choice…or not? | Biotechnology Advances | 2021 | 63 |
Stabilization of enzymes via immobilization: Multipoint covalent attachment and other stabilization strategies | Biotechnology Advances | 2021 | 50 |
Phycocyanin from Spirulina: A review of extraction methods and stability | Food Research International | 2021 | 14 |
Natural deep eutectic solvent (NADES): A strategy to improve the bioavailability of blueberry phenolic compounds in a ready-to-use extract | Food Chemistry | 2021 | 12 |
Effect of amine length in the interference of the multipoint covalent immobilization of enzymes on glyoxyl agarose beads | Journal of Biotechnology | 2021 | 8 |
Perception of beef quality for Spanish and Brazilian consumers | Meat Science | 2021 | 7 |
Genome Mining for Antimicrobial Compounds in Wild Marine Animals-Associated Enterococci | Marine Drugs | 2021 | 6 |
Combination of carotenoids from Spirulina and PLA/PLGA or PHB: New options to obtain bioactive nanoparticles | Food Chemistry | 2021 | 5 |
Effect of Tris Buffer in the Intensity of the Multipoint Covalent Immobilization of Enzymes in Glyoxyl-Agarose Beads | Applied Biochemistry and Biotechnology | 2021 | 4 |
Microencapsulation and accelerated stability testing of bioactive compounds of Hibiscus sabdariffa | Journal of Food Measurement and Characterization | 2021 | 4 |
Bioconversion of ferulic acid into aroma compounds by newly isolated yeast strains of the Latin American biodiversity | Biotechnology Progress | 2021 | 3 |
Aqueous Extraction of Seed Oil from Mamey Sapote (Pouteria sapota) after Viscozyme L Treatment | Catalysts | 2021 | 2 |
Evaluation of thermodynamic properties and antioxidant activities of Achachairu (Garcinia humilis) peels under drying process | Flavour and Fragrance Journal | 2021 | 2 |
Colonization of Aspergillus carbonarius and accumulation of ochratoxin A in Vitis vinifera, Vitis labrusca, and hybrid grapes - research on the most promising alternatives for organic viticulture | Journal of the Science of Food and Agriculture | 2021 | 2 |
A fast and inexpensive approach to characterize Slovak Tokaj selection wines using infrared spectroscopy and chemometrics | Food Chemistry | 2021 | 2 |
Increase of mass transfer rates during osmotic dehydration of apples by application of moderate electric field | International Journal of Food Engineering | 2021 | 1 |
Changes in the ceca microbiota of broilers vaccinated for coccidiosis or supplemented with salinomycin | Poultry Science | 2021 | 1 |
Retrospective whole-genome comparison of Salmonella enterica serovar Enteritidis from foodborne outbreaks in Southern Brazil | Brazilian Journal of Microbiology | 2021 | 1 |
Antimycobacterial activity of (Asteraceae) aqueous extract from Southern Brazil | Natural Product Research | 2021 | 1 |
External ionic gelation as a tool for the encapsulation and stability of betacyanins from Bougainvillea glabra bracts extract in a food model | Journal of Food Processing and Preservation | 2021 | 1 |
Tropical grass and legume pastures may alter lamb meat physical and chemical characteristics | Tropical Animal Health and Production | 2021 | 1 |
Multivariate optimization of dual-sorbent dynamic headspace extraction of volatiles in wine analysis | Food Chemistry | 2021 | 1 |
Influence of germ storage from different corn genotypes on technological properties and fatty acid, tocopherol, and carotenoid profiles of oil | European Food Research and Technology | 2021 | 0 |
Effects of the intensification of soybean defects: Degradation metabolism of carbohydrates, organic acids, proteins, lipids, and phenolics | Journal of Food Processing and Preservation | 2021 | 0 |
Expression of Bacillus amyloliquefaciens transglutaminase in recombinant E. coli under the control of a bicistronic plasmid system in DO-stat fed-batch bioreactor cultivations | Brazilian Journal of Microbiology | 2021 | 0 |