Biophysical and Structural Characterization of the Recombinant Human eIF3L

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Characterization of a Hexameric Exo-Acting GH51 alpha-l-Arabinofuranosidase from the Mesophilic Bacillus subtilis

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

PURIFICATION AND CHARACTERIZATION OF SOY COTYLEDON -GLUCOSIDASE

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Preparation, thermal characterization, and DFT study of the bacterial cellulose

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Synthesis and characterization of cross-linked molecularly imprinted polyacrylamide for the extraction/preconcentration of glyphosate and aminomethylphosphonic acid from water samples

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Facile synthesis and characterization of ZrO2 nanoparticles prepared by the AOP/hydrothermal route

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Identification and characterization of ISXax2, a TN3-like transposable element potentially related with the virulence and pathogenicity of Xanthomonas citri subsp. citri

Pós-graduação em Agronomia (Genética e Melhoramento de Plantas) - FCAV

Obtention and characterization of collagen and chitosan based cements for bone regerneration. Part 1: extraction and characterization of collagen

Several cements are used as biomaterials. Biopolymers such as chitosan and collagen exhibit excellent biocompatibility and can be used in the remodeling of bone tissue. The cement must have high mechanical strength and compatibility with original tissue. In this context, the objective of this study was to extract, characterize and cross-link collagen from bovine tendon, forlater associate it with chitosan and calcium phosphate to obtain cements for bone regeneration. Glutaraldehyde was used as cross-linker in 0.1, 0.5, 1.0 and 10% concentration. Infrared analysis confirmed the presence of functional groups characteristic of collagen, whereas the capacity of water absorption decreased with the increasing of cross-linking degree. Denaturation temperatures of collagen samples were obtained by Differential Scanning Calorimetry and Scanning Electron Microscopy showed the fiber structure characteristics of collagen, which were more organized for high degree of cross-linking samples.

Surface characterization and osteoblast-like cells culture on collagen modified PLDLA scaffolds

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Biological characterization of the Amazon coral Micrurus spixii snake venom: isolation of a new neurotoxic phospholipase A2

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Buffalo cheese whey proteins, identification of a 24 kda protein and characterization of their hydrolysates: in vitro gastrointestinal digestion

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Characterization of biomechanical parameters during stair ascent

Stair climbing is a functional activity often cited as main complaint by patients with orthopedic – as patellofemoral pain syndrome – or neurologic alterations. Moreover, the stair climbing is usually used as therapeutic resource. However, few studies have been conducted to characterize the movement during the ascent or descent of stairs and these studies concluded that the high variability of the data could not confirm the results [Yu, 1997] . In this way, this study aimed to verify which parameters show less variation and so, are more appropriate to characterize the stair climbing.

Characterization of fresh cheese with addition of probiotics and prebiotics

Sensorial and microbiological characteristics of a Brazilian fresh cheese samples with Bifidobacterium animalis subps. lactis as well as samples with this probiotic and polydextrose, a prebiotic ingredient, were evaluated. The addition of this microorganism was studied as: (1) lyophilized probiotic added to cheese curd and (2) by using milk previously fermented by this probiotic to produce the cheese. Cheese samples were microbiologically characterized after 0, 7, 14, 21 and 28 days of storage at a temperature of 4 °C. The microbiological analyses conducted were quantification of total lactic acid bacteria, mesophilic microorganisms, Bif. animalis subps. lactis, coliforms at 30 °C and 45 °C. Affective sensory test was conducted for two different cheese samples (with probiotic and with probiotic and prebiotic) as well as for control one week after manufacturing date. Cheese samples provided acceptable results for coliform counts at 30 °C and 45 °C in compliance with legislation. The cheese samples produced using milk fermented by probiotic showed counts of 107 -108 CFU/g after 28 days of storage, which assures functional property for this product to be claimed.