Lucilia Maria Alves Ribeiro Domingues
AuthID: R-000-99S
71
TITLE: Xylose fermentation efficiency of industrial Saccharomyces cerevisiae yeast with separate or combined xylose reductase/xylitol dehydrogenase and xylose isomerase pathways
AUTHORS: Cunha, JT; Soares, PO; Romani, A; Thevelein, JM; Domingues, L;
PUBLISHED: 2019, SOURCE: BIOTECHNOLOGY FOR BIOFUELS, VOLUME: 12, ISSUE: 1
AUTHORS: Cunha, JT; Soares, PO; Romani, A; Thevelein, JM; Domingues, L;
PUBLISHED: 2019, SOURCE: BIOTECHNOLOGY FOR BIOFUELS, VOLUME: 12, ISSUE: 1
72
TITLE: Physiological characterization of a pyrimidine auxotroph exposes link between uracil phosphoribosyltransferase regulation and riboflavin production in Ashbya gossypii
AUTHORS: Silva, R; Aguiar, TQ; Oliveira, C; Domingues, L;
PUBLISHED: 2019, SOURCE: NEW BIOTECHNOLOGY, VOLUME: 50
AUTHORS: Silva, R; Aguiar, TQ; Oliveira, C; Domingues, L;
PUBLISHED: 2019, SOURCE: NEW BIOTECHNOLOGY, VOLUME: 50
73
TITLE: Volatile fingerprinting differentiates diverse-aged craft beers
AUTHORS: Coelho, E; Magalhaes, J; Pereira, FB; Macieira, F; Domingues, L; Oliveira, JM;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 108
AUTHORS: Coelho, E; Magalhaes, J; Pereira, FB; Macieira, F; Domingues, L; Oliveira, JM;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 108
74
TITLE: Metabolic engineering of Ashbya gossypii for deciphering the de novo biosynthesis of gamma-lactones
AUTHORS: Silva, R; Aguiar, TQ; Coelho, E; Jimenez, A; Revuelta, JL; Domingues, L;
PUBLISHED: 2019, SOURCE: MICROBIAL CELL FACTORIES, VOLUME: 18, ISSUE: 1
AUTHORS: Silva, R; Aguiar, TQ; Coelho, E; Jimenez, A; Revuelta, JL; Domingues, L;
PUBLISHED: 2019, SOURCE: MICROBIAL CELL FACTORIES, VOLUME: 18, ISSUE: 1
75
TITLE: Bioactive compounds recovery optimization from vine pruning residues using conventional heating and microwave-assisted extraction methods
AUTHORS: Jesus, MS; Genisheva, Z; Romani, A; Pereira, RN; Teixeira, JA; Domingues, L;
PUBLISHED: 2019, SOURCE: INDUSTRIAL CROPS AND PRODUCTS, VOLUME: 132
AUTHORS: Jesus, MS; Genisheva, Z; Romani, A; Pereira, RN; Teixeira, JA; Domingues, L;
PUBLISHED: 2019, SOURCE: INDUSTRIAL CROPS AND PRODUCTS, VOLUME: 132
76
TITLE: Valorization of Eucalyptus nitens bark by organosolv pretreatment for the production of advanced biofuels
AUTHORS: Romani, A; Larramendi, A; Yanez, R; Cancela, A; Sanchez, A; Teixeira, JA; Domingues, L;
PUBLISHED: 2019, SOURCE: INDUSTRIAL CROPS AND PRODUCTS, VOLUME: 132
AUTHORS: Romani, A; Larramendi, A; Yanez, R; Cancela, A; Sanchez, A; Teixeira, JA; Domingues, L;
PUBLISHED: 2019, SOURCE: INDUSTRIAL CROPS AND PRODUCTS, VOLUME: 132
77
TITLE: Third generation bioethanol from invasive macroalgae Sargassum muticum using autohydrolysis pretreatment as first step of a biorefinery
AUTHORS: del Río, PG; Domínguez, E; Domínguez, VD; Romaní, A; Domingues, L; Garrote, G;
PUBLISHED: 2019, SOURCE: Renewable Energy, VOLUME: 141
AUTHORS: del Río, PG; Domínguez, E; Domínguez, VD; Romaní, A; Domingues, L; Garrote, G;
PUBLISHED: 2019, SOURCE: Renewable Energy, VOLUME: 141
78
TITLE: Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood
AUTHORS: Coelho, E; Teixeira, JA; Domingues, L; Tavares, T; Oliveira, JM;
PUBLISHED: 2019, SOURCE: FOOD CHEMISTRY, VOLUME: 295
AUTHORS: Coelho, E; Teixeira, JA; Domingues, L; Tavares, T; Oliveira, JM;
PUBLISHED: 2019, SOURCE: FOOD CHEMISTRY, VOLUME: 295
79
TITLE: Intensifying ethanol production from brewer's spent grain waste: Use of whole slurry at high solid loadings
AUTHORS: Pinheiro, T; Coelho, E; Romani, A; Domingues, L;
PUBLISHED: 2019, SOURCE: NEW BIOTECHNOLOGY, VOLUME: 53
AUTHORS: Pinheiro, T; Coelho, E; Romani, A; Domingues, L;
PUBLISHED: 2019, SOURCE: NEW BIOTECHNOLOGY, VOLUME: 53
80
TITLE: BSA-based sample clean-up columns for ochratoxin A determination in wine: Method development and validation
AUTHORS: Leal, T; Abrunhosa, L; Domingues, L; Venancio, A; Oliveira, C;
PUBLISHED: 2019, SOURCE: FOOD CHEMISTRY, VOLUME: 300
AUTHORS: Leal, T; Abrunhosa, L; Domingues, L; Venancio, A; Oliveira, C;
PUBLISHED: 2019, SOURCE: FOOD CHEMISTRY, VOLUME: 300
