A. R. de Brito

Comparison of the biochemical properties between the xylanases of Thermomyces lanuginosus (Sigma®) and excreted by Penicillium roqueforti ATCC 10110 during the solid state fermentation of sugarcane bagasse

Julieta Rangel de Oliveira, E. Aguiar-Oliveira, Marcelo Franco, 2018, Biocatalysis and Agricultural Biotechnology.

Comparison between the univariate and multivariate analysis on the partial characterization of the endoglucanase produced in the solid state fermentation by Aspergillus oryzae ATCC 10124

E. Aguiar-Oliveira, Marcelo Franco, E. D. da Silva, 2017, Preparative biochemistry & biotechnology.

Development of amperometric biosensor in modified carbon paste with enzymatic preparation based on lactase immobilized on carbon nanotubes

Julieta Rangel de Oliveira, Marcelo Franco, G. A. Soares, 2019, Journal of Food Science and Technology.

Clarification of tangerine juice using cellulases from Pseudoyma sp.

Marcelo Franco, J. A. Bispo, A. R. de Brito, 2020, Journal of Food Science and Technology.

COCOA SHELL FOR THE PRODUCTION OF ENDOGLUCANASE BY Penicillium roqueforti ATCC 10110 IN SOLID STATE FERMENTATION AND BIOCHEMICAL PROPERTIES

E. D. da Silva, P. Oliveira, G. A. Soares, 2019, Revista Mexicana de Ingeniería Química.

Rheological, Physico-chemical and Sensorial Properties of Ice Cream Made with Powdered Form with Low Energetic Value and High Content of Prebiotic Fibers

Marcelo Franco, J. Carneiro, E. Vilas Boas, 2020 .

Statistical Optimization of Culture Conditions and Characterization for Ligninolytic Enzymes Produced from Rhizopus Sp. Using Prickly Palm Cactus Husk

E. Aguiar-Oliveira, Marcelo Franco, R. Bonomo, 2017 .

Application of the electrochemical biosensor in the detection of lactose in skimmed milk

Julieta Rangel de Oliveira, Marcelo Franco, A. R. de Brito, 2021 .