A. C. Freitas

Canola Cake as a Potential Substrate for Proteolytic Enzymes Production by a Selected Strain of Aspergillus oryzae: Selection of Process Conditions and Product Characterization

C. Farinas, G. Pinto, A. S. Egito, 2013, ISRN microbiology.

Bioprocess development to add value to canola cake used as substrate for proteolytic enzyme production

C. Farinas, G. Pinto, V. B. Neto, 2015 .

Stability study of pre-purified protease obtained from Aspergillus oryzae NRRL 1911 by solid state fermentation with canola cake as substrate at different pH and temperature

J. P. Nogueira, R. P. Dutra, A. C. Freitas, 2019, Brazilian Journal of Development.

Chemical composition and biological activity of the essential oil of the fruits Pimenta dioica against formae speciales of fungus Fusarium oxysporum

P. R. B. Gomes, V. E. M. Filho, R. S. Oliveira, 2020 .

Elaboration and physical-chemical, microbiological and sensorial characterization of sweet gluten-free cookies prepared with babassu mesocarp flour and rice flour

P. R. B. Gomes, Leonardo Hunaldo dos Santos, M. A. Fontenele, 2020 .