Source: https://bv.fapesp.br/pt/bolsas/156347/efeito-do-processamento-de-alta-pressao-isostatica-em-enzimas-coagulantes-do-leite/
Timestamp: 2019-04-21 16:31:59+00:00

Document:
DE CASTRO LEITE JUNIOR, BRUNO RICARDO; LIMA TRIBST, ALLINE ARTIGIANI; YADA, RICKEY Y.; CRISTIANINI, MARCELO. Milk-clotting activity of high pressure processed coagulants: Evaluation at different pH and temperatures and pH influence on the stability. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 47, p. 384-389, JUN 2018. Citações Web of Science: 0.
DE CASTRO LEITE JUNIOR, BRUNO RICARDO; LIMA TRIBST, ALLINE ARTIGIANI; GRANT, NICHOLAS J.; YADA, RICKEY Y.; CRISTIANINI, MARCELO. Biophysical evaluation of milk-clotting enzymes processed by high pressure. Food Research International, v. 97, p. 116-122, JUL 2017. Citações Web of Science: 1.
DE CASTRO LEITE JUNIOR, BRUNO RICARDO; LIMA TRIBST, ALLINE ARTIGIANI; CRISTIANINI, MARCELO. The effect of high pressure processing on recombinant chymosin, bovine rennet and porcine pepsin: Influence on the proteolytic and milk-clotting activities and on milk-clotting characteristics. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 76, n. B, SI, p. 351-360, MAR 2017. Citações Web of Science: 2.
DE CASTRO LEITE JUNIOR, BRUNO RICARDO; LIMA TRIBST, ALLINE ARTIGIANI; CRISTIANINI, MARCELO. Comparative study among rheological, near-infrared light backscattering and confocal microscopy methodologies in enzymatic milk coagulation: Impact of different enzyme and protein concentrations. FOOD HYDROCOLLOIDS, v. 62, p. 73-82, JAN 2017. Citações Web of Science: 2.
DE CASTRO LEITE JUNIOR, BRUNO RICARDO; LIMA TRIBST, ALLINE ARTIGIANI; SAMPAIO BONAFE, CARLOS FRANCISCO; CRISTIANINI, MARCELO. Determination of the influence of high pressure processing on calf rennet using response surface methodology: Effects on milk coagulation. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 65, p. 10-17, JAN 2016. Citações Web of Science: 6.
DE CASTRO LEITE JUNIOR, BRUNO RICARDO; LIMA TRIBST, ALLINE ARTIGIANI; CRISTIANINI, MARCELO. Comparative effects of high isostatic pressure and thermal processing on the inactivation of Rhizomucor miehei protease. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 65, p. 1050-1053, JAN 2016. Citações Web of Science: 6.
Effect of high isostatic pressure processing on milk-clotting enzymes = Efeito do processamento de alta pressão isostática em enzimas coagulantes do leite. 2017. Tese de Doutorado - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos.

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