Lígia R. Rodrigues mainly investigates Microbiology, Food science, Chromatography, Critical micelle concentration and Streptococcus thermophilus. Her research in Microbiology is mostly focused on Antimicrobial. Her Food science research integrates issues from Microbial enhanced oil recovery, Biotechnology and Bioremediation.
Her biological study spans a wide range of topics, including Fourier transform infrared spectroscopy and Yield. Her Critical micelle concentration study integrates concerns from other disciplines, such as Strain and Yeast. Her Streptococcus thermophilus study results in a more complete grasp of Biochemistry.
Her primary scientific interests are in Food science, Chromatography, Biochemistry, Microbiology and Fermentation. Her Food science research is multidisciplinary, incorporating elements of Biotechnology, Strain and Bacillus subtilis. Her Chromatography research incorporates themes from Fructose, Adsorption and Critical micelle concentration.
Her research in the fields of Escherichia coli, Curcumin, Caffeic acid and Tyrosine overlaps with other disciplines such as Tyrosine ammonia-lyase. Her Microbiology research includes themes of Microorganism, Lactobacillus and Biofilm. The Fermentation study combines topics in areas such as Yield and Sucrose.
Lígia R. Rodrigues focuses on Food science, Prebiotic, Cancer research, Fermentation and Biochemistry. She has included themes like Yield, Bacillus subtilis, Bioreactor and Bioprocess in her Food science study. Her Prebiotic research includes elements of Process integration, Biotechnology, Lactulose and Agricultural science.
The concepts of her Fermentation study are interwoven with issues in Trisaccharide, Trichoderma reesei and Chewiness. Her work on Curcumin, Enzyme and Escherichia coli as part of general Biochemistry research is frequently linked to Acrylic acid and Kinetic model, thereby connecting diverse disciplines of science. She works mostly in the field of Enzymatic synthesis, limiting it down to topics relating to Chromatography and, in certain cases, Metagenomics.
Food science, Prebiotic, Fermentation, European Regional Development Fund and Cancer research are her primary areas of study. Her Food science study combines topics in areas such as Yield and Enzyme. Her study in Yield is interdisciplinary in nature, drawing from both Lactose, Biochemistry, Chromogenic and Bioprocess.
Her work on Tyrosine, Biosynthesis and Curcumin as part of general Biochemistry study is frequently linked to Curcumin synthase and Tyrosine ammonia-lyase, therefore connecting diverse disciplines of science. Her studies in Prebiotic integrate themes in fields like Biochemical engineering, Trichoderma reesei, Process integration, Bacillus subtilis and Lactulose. Her Fermentation research incorporates themes from Trisaccharide and Hydrolysis.
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Biosurfactants: potential applications in medicine
Lígia Rodrigues;Ibrahim M. Banat;José Teixeira;Rosário Oliveira.
Journal of Antimicrobial Chemotherapy (2006)
Galacto‐Oligosaccharides: Production, Properties, Applications, and Significance as Prebiotics
Duarte P.M. Torres;Maria do Pilar F. Gonçalves;José A. Teixeira;Lígia R. Rodrigues.
Comprehensive Reviews in Food Science and Food Safety (2010)
Optimization and characterization of biosurfactant production by Bacillus subtilis isolates towards microbial enhanced oil recovery applications
Jorge F.B. Pereira;Eduardo J. Gudiña;Rita Costa;Rui Vitorino.
Physicochemical and functional characterization of a biosurfactant produced by Lactococcus lactis 53
Lígia R. Rodrigues;José A. Teixeira;Henny C. van der Mei;Rosário Oliveira.
Colloids and Surfaces B: Biointerfaces (2006)
The role of osteopontin in tumor progression and metastasis in breast cancer.
Lígia R. Rodrigues;José A. Teixeira;Fernando L. Schmitt;Marie Paulsson.
Cancer Epidemiology, Biomarkers & Prevention (2007)
Isolation and functional characterization of a biosurfactant produced by Lactobacillus paracasei.
Eduardo J. Gudiña;José A. Teixeira;Lígia R. Rodrigues.
Colloids and Surfaces B: Biointerfaces (2010)
Potential therapeutic applications of biosurfactants
Eduardo J. Gudiña;Vivek Rangarajan;Ramkrishna Sen;Lígia R. Rodrigues.
Trends in Pharmacological Sciences (2013)
Antimicrobial and antiadhesive properties of a biosurfactant isolated from Lactobacillus paracasei ssp. paracasei A20
Eduardo J. Gudiña;V. Rocha;J. A. Teixeira;L. R. Rodrigues.
Letters in Applied Microbiology (2010)
Kinetic study of fermentative biosurfactant production by Lactobacillus strains
Lígia Rodrigues;Ana Moldes;José Teixeira;Rosário Oliveira.
Biochemical Engineering Journal (2006)
Galacto-oligosaccharides production during lactose hydrolysis by free Aspergillus oryzae β-galactosidase and immobilized on magnetic polysiloxane-polyvinyl alcohol
David F.M. Neri;David F.M. Neri;Victor M. Balcão;Victor M. Balcão;Rafael S. Costa;Isabel C.A.P. Rocha.
Food Chemistry (2009)
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