Solange I. Mussatto mainly investigates Biochemistry, Food science, Hemicellulose, Hydrolysis and Chromatography. In her study, Residue, Bagasse, Organosolv, Carbohydrate metabolism and Cladosporium cladosporioides is inextricably linked to Sodium hydroxide, which falls within the broad field of Biochemistry. Xylose and Fermentation are among the areas of Food science where the researcher is concentrating her efforts.
She has researched Fermentation in several fields, including Sugar, Pulp and paper industry, Yeast and Hydrolysate. She has included themes like Ethanol, Gum arabic and Antioxidant in her Chromatography study. She interconnects Arabinose and Raw material in the investigation of issues within Cellulose.
Her primary areas of study are Food science, Fermentation, Biochemistry, Chromatography and Hydrolysate. Her Food science research integrates issues from Botany and Yeast. Her Fermentation study integrates concerns from other disciplines, such as Ethanol, Hydrolysis and Pulp and paper industry.
As a member of one scientific family, Solange I. Mussatto mostly works in the field of Hydrolysis, focusing on Cellulose and, on occasion, Enzymatic hydrolysis. Her work focuses on many connections between Pulp and paper industry and other disciplines, such as Raw material, that overlap with her field of interest in Biofuel. Her studies in Hydrolysate integrate themes in fields like Activated charcoal and Bagasse.
The scientist’s investigation covers issues in Food science, Fermentation, Biomass, Biorefinery and Hydrolysis. Solange I. Mussatto combines subjects such as Supplementary data, Refinery and Aspergillus with her study of Food science. Her work deals with themes such as Ethanol, Bagasse, Penicillium citrinum, Cellulosic ethanol and Hydrolysate, which intersect with Fermentation.
She has researched Hydrolysate in several fields, including Cellobiose, Xylose, Orange, Rhodosporidium toruloides and Carotenoid. Solange I. Mussatto has included themes like Agroforestry, Raw material and Biochar in her Biomass study. Her Hydrolysis study combines topics in areas such as Ethanol fuel, Fourier transform infrared spectroscopy, Lignin and Pulp and paper industry.
Solange I. Mussatto spends much of her time researching Biomass, Fermentation, Biorefinery, Hydrolysate and Food science. Her Fermentation research integrates issues from Cellulose and Enzymatic hydrolysis. Her Biorefinery study integrates concerns from other disciplines, such as Wastewater, Mesophile, Pulp and paper industry and Scale.
The concepts of her Hydrolysate study are interwoven with issues in Cellobiose, Xylose, Orange and Pigment, Monascus. Xylose is a subfield of Biochemistry that Solange I. Mussatto investigates. Her study in Food science focuses on Ethanol fuel in particular.
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Brewers' spent grain : generation, characteristics and potential applications
Solange I. Mussatto;Giuliano Dragone;Inês Conceicao Roberto.
Journal of Cereal Science (2006)
Alternatives for detoxification of diluted-acid lignocellulosic hydrolyzates for use in fermentative processes: a review
Solange Inês Mussatto;Inês Conceição Roberto.
Bioresource Technology (2004)
Non-digestible oligosaccharides: A review
Solange I. Mussatto;Ismael M. Mancilha;Ismael M. Mancilha.
Carbohydrate Polymers (2007)
Production, Composition, and Application of Coffee and Its Industrial Residues
Solange I. Mussatto;Ercília M. S. Machado;Silvia Martins;José A. Teixeira.
Food and Bioprocess Technology (2011)
Technological trends, global market, and challenges of bio-ethanol production
Solange I. Mussatto;Guliano Dragone;Pedro M. R. Guimarães;João Paulo A. Silva.
Biotechnology Advances (2010)
Bioactive phenolic compounds : production and extraction by solid-state fermentation. A review
Silvia Martins;Solange I. Mussatto;Guillermo Martínez-Avila;Julio Montañez-Saenz.
Biotechnology Advances (2011)
Chemical, Functional, and Structural Properties of Spent Coffee Grounds and Coffee Silverskin.
Lina F. Ballesteros;Jose A. Teixeira;Solange Ines Mussatto.
Food and Bioprocess Technology (2014)
A study on chemical constituents and sugars extraction from spent coffee grounds
Solange I. Mussatto;Livia M. Carneiro;João Paulo A. Silva;Inês Conceicao Roberto.
Carbohydrate Polymers (2011)
Extraction of antioxidant phenolic compounds from spent coffee grounds
Solange I. Mussatto;Lina F. Ballesteros;Silvia Martins;José A. Teixeira.
Separation and Purification Technology (2011)
Effect of hemicellulose and lignin on enzymatic hydrolysis of cellulose from brewer's spent grain
Solange I. Mussatto;Marcela Fernandes;Adriane M.F. Milagres;Inês Conceicao Roberto.
Enzyme and Microbial Technology (2008)
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