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FORCING FERMENTATION: INDUCED FERMENTATION X CHEMICAL INCUBATION OF COCOA BEANS
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A GREEN METHODOLOGY FOR EXTRACTION, CHLOROPHYLL REMOVAL AND SEMI-PREPARATIVE ISOLATION OF SPILANTHOL FROM JAMBU (ACMELLA OLERACEA (L.) R.K. JANSEN)
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EVALUATION OF THE ANTIMICROBIAL ACTIVITY OF EXTRACTS PRODUCED BY SOLID STATE FERMENTATION USING Trichoderma asperellum UFPA14 IN COCOA POD HUSK (Theobroma cacao L.)
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FAST CHROMATOGRAPHIC METHOD FOR QUANTIFICATION OF LIMONIN, NARINGENIN AND HESPERETIN IN ORANGE JUICE
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CBCTA 2020
AVALIAÇÃO FÍSICO-QUÍMICA E TEOR DE PECTINA ENTRE CASCAS DE CACAU DE VÁRZEA E DE TERRA FIRME
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SINAFERM SHEB 2019
ANTIMICROBIAL ACTIVITY OF ENDOFITICAL BACTERIA FOR INHIBITION OF Salmonella Typhimurium
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SINAFERM SHEB 2019
SELECTION OF ASPERGILLUS SP. WITH POTENTIAL PRODUCTION OF ENZYMES OF INDUSTRIAL INTEREST
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