publicações selecionadas
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artigo académico
- Effects of fermentation residues on the melt processability and thermomechanical degradation of PHBV produced from cheese whey using mixed microbial cultures. Polymer Degradation and Stability. 2016
- Characterization of polyhydroxyalkanoate blends incorporating unpurified biosustainably produced poly(3-hydroxybutyrate-co-3-hydroxyvalerate). Journal of Applied Polymer Science. 2016
- Impact of fermentation residues on the thermal, structural, and rheological properties of polyhydroxy(butyrate-co-valerate) produced from cheese whey and olive oil mill wastewater. Journal of Applied Polymer Science. 2016
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documento
- Polyhydroxyalkanoates from industrial cheese whey: production and characterization of polymers with differing hydroxyvalerate content. Current Research in Biotechnology. 2022
- Sabores com história: memórias de um Porto medieval 2017
- Effects of residues on the degradation of PHA produced from mixed microbial cultures and processed in extrusion 2015
- Impact of fermentation residues on the rheological and structural properties of PHBV produced from cheese whey and olive mills wastewaters 2014
- PHA obtained from mixed microbial cultures fed with food industry by-products : thermorheological characteristics and benchmarking with commercial PHA 2014