Detalhe da pesquisa
1.
Proteomic Analysis of Saccharomyces cerevisiae Response to Oxidative Stress Mediated by Cocoa Polyphenols Extract.
Molecules
; 25(3)2020 Jan 21.
Artigo
em Inglês
| MEDLINE | ID: mdl-31973232
2.
Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread.
Plant Foods Hum Nutr
; 74(2): 185-191, 2019 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-30739280
3.
Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour.
Antioxidants (Basel)
; 11(1)2021 Dec 24.
Artigo
em Inglês
| MEDLINE | ID: mdl-35052536
4.
Differences in activation of MAP kinases and variability in the polyglutamine tract of Slt2 in clinical and non-clinical isolates of Saccharomyces cerevisiae.
Yeast
; 27(8): 549-61, 2010 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-20586115
5.
Evaluation of the Ability of Polyphenol Extracts of Cocoa and Red Grape to Promote the Antioxidant Response in Yeast Using a Rapid Multiwell Assay.
J Food Sci
; 82(2): 324-332, 2017 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-28103406
6.
Food and probiotic strains from the Saccharomyces cerevisiae species as a possible origin of human systemic infections.
Int J Food Microbiol
; 110(3): 286-90, 2006 Aug 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-16782223
7.
Molecular evolution in yeast of biotechnological interest.
Int Microbiol
; 6(3): 201-5, 2003 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-12898400