Cristianini M - Search Results

1

Modification of enzymes by use of high-pressure homogenization.

Dos Santos Aguilar JG, Cristianini M, Sato HH. Dos Santos Aguilar JG, et al. Among authors: cristianini m. Food Res Int. 2018 Jul;109:120-125. doi: 10.1016/j.foodres.2018.04.011. Epub 2018 Apr 14. Food Res Int. 2018. PMID: 29803433 Review.

2

Inactivation of Aspergillus niger in mango nectar by high-pressure homogenization combined with heat shock.

Tribst AA, Franchi MA, Cristianini M, de Massaguer PR. Tribst AA, et al. Among authors: cristianini m. J Food Sci. 2009 Nov-Dec;74(9):M509-14. doi: 10.1111/j.1750-3841.2009.01370.x. J Food Sci. 2009. PMID: 20492122

3

Quality of mango nectar processed by high-pressure homogenization with optimized heat treatment.

Tribst AA, Franchi MA, de Massaguer PR, Cristianini M. Tribst AA, et al. Among authors: cristianini m. J Food Sci. 2011 Mar;76(2):M106-10. doi: 10.1111/j.1750-3841.2010.02006.x. J Food Sci. 2011. PMID: 21535772

4

The effect of high pressure homogenization on the activity of a commercial β-galactosidase.

Tribst AA, Augusto PE, Cristianini M. Tribst AA, et al. Among authors: cristianini m. J Ind Microbiol Biotechnol. 2012 Nov;39(11):1587-96. doi: 10.1007/s10295-012-1179-9. Epub 2012 Aug 22. J Ind Microbiol Biotechnol. 2012. PMID: 22911236

5

Effects of high pressure homogenization on the activity, stability, kinetics and three-dimensional conformation of a glucose oxidase produced by Aspergillus niger.

Tribst AA, Cota J, Murakami MT, Cristianini M. Tribst AA, et al. Among authors: cristianini m. PLoS One. 2014 Jul 25;9(7):e103410. doi: 10.1371/journal.pone.0103410. eCollection 2014. PLoS One. 2014. PMID: 25061935 Free PMC article.

6

High Pressure Homogenization of Porcine Pepsin Protease: Effects on Enzyme Activity, Stability, Milk Coagulation Profile and Gel Development.

Leite Júnior BR, Tribst AA, Cristianini M. Leite Júnior BR, et al. Among authors: cristianini m. PLoS One. 2015 May 4;10(5):e0125061. doi: 10.1371/journal.pone.0125061. eCollection 2015. PLoS One. 2015. PMID: 25938823 Free PMC article.

7

Biophysical evaluation of milk-clotting enzymes processed by high pressure.

Leite Júnior BRC, Tribst AAL, Grant NJ, Yada RY, Cristianini M. Leite Júnior BRC, et al. Among authors: cristianini m. Food Res Int. 2017 Jul;97:116-122. doi: 10.1016/j.foodres.2017.03.042. Epub 2017 Mar 27. Food Res Int. 2017. PMID: 28578031

8

Effect of dynamic high pressure on functional and structural properties of bovine serum albumin.

Maresca P, Ferrari G, Leite Júnior BRC, Zanphorlin LM, Ribeiro LR, Murakami MT, Cristianini M. Maresca P, et al. Among authors: cristianini m. Food Res Int. 2017 Sep;99(Pt 1):748-754. doi: 10.1016/j.foodres.2017.06.047. Epub 2017 Jun 24. Food Res Int. 2017. PMID: 28784540

9

Application of high-pressure homogenization on gums.

Belmiro RH, Tribst AAL, Cristianini M. Belmiro RH, et al. Among authors: cristianini m. J Sci Food Agric. 2018 Apr;98(6):2060-2069. doi: 10.1002/jsfa.8695. Epub 2017 Nov 8. J Sci Food Agric. 2018. PMID: 28944960 Review.

10

High isostatic pressure and thermal processing of açaí fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase.

Jesus ALT, Leite TS, Cristianini M. Jesus ALT, et al. Among authors: cristianini m. Food Res Int. 2018 Mar;105:853-862. doi: 10.1016/j.foodres.2017.12.013. Epub 2017 Dec 11. Food Res Int. 2018. PMID: 29433282 Free article.

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