Alimentos de origen vegetal: procesado, calidad e ingredientes funcionales
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Universidade de São Paulo
São Paulo, BrasilPublicaciones en colaboración con investigadores/as de Universidade de São Paulo (3)
2021
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Synthesis, characterization and use of enzyme cashew gum nanoparticles for biosensing applications
Journal of Materials Chemistry B, Vol. 9, Núm. 34, pp. 6825-6835
2019
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Copper nanoparticles stabilized with cashew gum: Antimicrobial activity and cytotoxicity against 4T1 mouse mammary tumor cell line
Journal of Biomaterials Applications, Vol. 34, Núm. 2, pp. 188-197
2016
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Impedance sensing of DNA hybridization onto nanostructured phthalocyanine-modified electrodes
Electrochimica Acta, Vol. 221, pp. 86-95