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Márcia Justino Rossini Mutton

Researcher at Sao Paulo State University

Publications -  58
Citations -  644

Márcia Justino Rossini Mutton is an academic researcher from Sao Paulo State University. The author has contributed to research in topics: Fermentation & Brix. The author has an hindex of 14, co-authored 58 publications receiving 536 citations.

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Biosurfactants production by yeasts using soybean oil and glycerol as low cost substrate

TL;DR: Yeasts isolated from soil contaminated with petroleum oil hydrocarbons showed potential for the production of biosurfactants in conventional sources of carbon as well as in agroindustrial residue, especially in glycerol.
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Crystal structure of mature 2S albumin from Moringa oleifera seeds.

TL;DR: This represents the first crystal structure of a 2S albumin and the model of the pro-protein indicates the structural changes that occur upon formation of mMo-CBP3-1 and determines the structural motif and charge distribution patterns for the diverse observed activities.
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Free proline accumulation in sugarcane under water restriction and spittlebug infestation

TL;DR: A cigarrinha-das-raizes Mahanarva fimbriolata resultou em acumulo de prolina, ilustrando a existencia of mecanismos distintos para a percepcao do estresse hidrico promovido pela praga e pela variacao no potencial osmotico nas celulas das raizes.
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Spittlebug infestation in sugarcane affects ethanolic fermentation

TL;DR: O ataque da cigarrinha-das-raizes influenciou negativamente a qualidade da cana-de-acucar, viabilidade celular e de brotos de leveduras e o teor alcoolico dos vinhos.
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Spittlebug impacts on sugarcane quality and ethanol production

TL;DR: In this article, the impacts of spittlebug attack on sugarcane quality and ethanol production were evaluated in ten fermentation cycles and two harvest seasons, and the results showed that spittlebugs caused significant losses in cane quality, reducing total soluble solids, sucrose content, total reducing sugars, and pH, and increasing total phenolic compounds, and total and volatile juice acidity.