Data | Título | Autor(es) | Tipo | Acesso |
2016 | Characterization of polyhydroxyalkanoate blends incorporating unpurified biosustainably produced poly(3-hydroxybutyrate-co-3- hydroxyvalerate) | Martínez-Abad, Antonio; Cabedo, Luis; Oliveira, Catarina S. S., et al. | Artigo | Acesso restrito UMinho |
2016 | Effects of fermentation residues on the melt processability and thermomechanical degradation of PHBV produced from cheese whey using mixed microbial cultures | Hilliou, L.; Teixeira, Paulo Francisco; Machado, Diogo Silva, et al. | Artigo | Acesso restrito UMinho |
2015 | Effects of residues on the degradation of PHA produced from mixed microbial cultures and processed in extrusion | Hilliou, L.; Teixeira, P. F.; Machado, Diogo Silva, et al. | Resumo em ata de conferência | Acesso aberto |
2014 | Impact of fermentation residues on the rheological and structural properties of PHBV produced from cheese whey and olive mills wastewaters | Hilliou, L.; Machado, Diogo; Covas, J. A., et al. | Resumo em ata de conferência | Acesso restrito UMinho |
13-Set-2014 | Impact of fermentation residues on the rheological and structural properties of PHBV produced from cheese whey and olive mills wastewaters | Hilliou, L.; Machado, Diogo; Covas, J. A., et al. | Comunicação oral | Acesso restrito UMinho |
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 | Hilliou, L.; Machado, Diogo; Oliveira, Catarina S. S., et al. | Artigo | Acesso restrito UMinho |
2014 | PHA obtained from mixed microbial cultures fed with food industry by-products : thermorheological characteristics and benchmarking with commercial PHA | Cunha, Mara; Oliveira, Catarina S. S.; Duque, F., et al. | Resumo em ata de conferência | Acesso restrito UMinho |
2022 | Polyhydroxyalkanoates from industrial cheese whey: production and characterization of polymers with differing hydroxyvalerate content | Carvalheira, Mónica; Hilliou, L.; Oliveira, Catarina S. S., et al. | Artigo | Acesso restrito UMinho |