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Fermented (By Monascus purpureus or Aspergillus oryzae) and Non-Fermented Defatted Soybean Flour Extracts: Biological Insight and Mechanism Differences in Inflammatory Pain and Peritonitis

Fermentation (Basel), 2023-02, Vol.9 (2), p.167

2023

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In vitro effects of Bifidobacterium lactis-based synbiotics on human faecal bacteria

Food research international, 2020-02, Vol.128, p.108776-108776, Article 108776

2020

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Vinegar from Anacardium othonianum Rizzini using submerged fermentation

Journal of the science of food and agriculture, 2021-05, Vol.101 (7), p.2855-2862

2021

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Quality and shelf life assessment of a new beverage produced from water kefir grains and red pitaya

Food science & technology, 2021-04, Vol.140, p.110770, Article 110770

2021

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Honey produced by apini and meliponini in Brazil: multivariate analysis of physicochemical parameters, sugar and metabolite profiles

Journal of apicultural research, 2024-03, p.1-9

2024

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Antioxidant properties, technological and physicochemical characteristics of milk ice cream with addition of camu-camu pulp

Research, Society and Development, 2021-12, Vol.10 (16), p.e585101623538

2021

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Sanitizing action of triple-strength vinegar against Escherichia coli on lettuce

Horticultura Brasileira, 2018-09, Vol.36 (3), p.414-418

2018

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Post-harvest quality and sensory acceptance of Italian tomatoes grown under organic, integrated and conventional management

Horticultura Brasileira, 2021-12, Vol.39 (4), p.417-424

2021

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Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications

Food technology and biotechnology, 2018-04, Vol.56 (2), p.139-151

2018

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Role of Acetic Acid Bacteria in Food and Beverages

Food technology and biotechnology, 2023-01, Vol.61 (1), p.85-103

2023

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Spectralprint techniques coupled with chemometric tools for vinegar classifications

Food chemistry, 2023-06, Vol.410, p.135373-135373, Article 135373

2023

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Nutritional Supplementation with Amino Acids on Bacterial Cellulose Production by Komagataeibacter intermedius: Effect Analysis and Application of Response Surface Methodology

Applied biochemistry and biotechnology, 2022-11, Vol.194 (11), p.5017-5036

2022

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Probiotic lychee wine fermented by Saccharomyces boulardii: addition influence of yerba mate on physicochemical and sensory characteristics

Journal of food science and technology, 2024-09

2024

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Cashew peduncle pulp in the production of Berliner Weisse craft beer: Sensory and physicochemical aspects

Semina. Ciências agrárias : revista cultural e científica da Universidade Estadual de Londrina, 2023-07, Vol.44 (4), p.1341-1352

2023

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Effects of adding spices with antioxidants compounds in red ale style craft beer: A simplex-centroid mixture design approach

Food chemistry, 2021-12, Vol.365, p.130478-130478, Article 130478

2021

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Komagataeibacter intermedius V-05: An Acetic Acid Bacterium Isolated from Vinegar Industry, with High Capacity for Bacterial Cellulose Production in Soybean Molasses Medium

Food technology and biotechnology, 2021-12, Vol.59 (4), p.432-442

2021

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Influence of freezing, pasteurization and maturation on Tiúba honey quality

Food science & technology, 2018-04, Vol.90, p.607-612

2018

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Bacterial cellulose production by Komagataeibacter hansenii can be improved by successive batch culture

Brazilian journal of microbiology, 2023-06, Vol.54 (2), p.703-713

2023

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Açaí Flan, A Functional Food with Lacticaseibacillus rhamnosus HN001 Probiotic: Physicochemical Characteristics, Probiotic Survival, Sensory Acceptance and Consumer Perception

Food technology and biotechnology, 2024-01, Vol.62 (1), p.72-77

2024

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Organic brown sugar and jaboticaba pulp influence on water kefir fermentation

Ciência e agrotecnologia, 2019, Vol.43

2019

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Acetic Acid Fermentation of Soybean Molasses and Characterisation of the Produced Vinegar

Food technology and biotechnology, 2020-01, Vol.58 (1), p.84-90

2020

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Maturation of honey from Uruçú-Amarela (Melipona mondury): Metagenomics, metabolomics by NMR 1H, physicochemical and antioxidant properties

Food chemistry. Molecular sciences, 2023-07, Vol.6, p.100157-100157, Article 100157

2023

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An approach for implementing ecodesign at early research stage: A case study of bacterial cellulose production

Journal of cleaner production, 2020-10, Vol.269, p.122245, Article 122245

2020

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Identity and quality standards for brazilian stingless bee honey based on physicochemical parameters – a review

Ciência e natura, 2023-11, Vol.45, p.e30

2023

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Extensão inovadora para agregação de renda à cadeia produtiva de mel de abelhas-sem-ferrão

Caminho Aberto, 2021-10, p.33-41

2021

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Fermented (By Monascus purpureus or Aspergillus oryzae) and Non-Fermented Defatted Soybean Flour Extracts: Biological Insight and Mechanism Differences in Inflammatory Pain and Peritonitis

In vitro effects of Bifidobacterium lactis-based synbiotics on human faecal bacteria

Vinegar from Anacardium othonianum Rizzini using submerged fermentation

Quality and shelf life assessment of a new beverage produced from water kefir grains and red pitaya

Honey produced by apini and meliponini in Brazil: multivariate analysis of physicochemical parameters, sugar and metabolite profiles

Antioxidant properties, technological and physicochemical characteristics of milk ice cream with addition of camu-camu pulp

Sanitizing action of triple-strength vinegar against Escherichia coli on lettuce

Post-harvest quality and sensory acceptance of Italian tomatoes grown under organic, integrated and conventional management

Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications

Role of Acetic Acid Bacteria in Food and Beverages

Spectralprint techniques coupled with chemometric tools for vinegar classifications

Nutritional Supplementation with Amino Acids on Bacterial Cellulose Production by Komagataeibacter intermedius: Effect Analysis and Application of Response Surface Methodology

Probiotic lychee wine fermented by Saccharomyces boulardii: addition influence of yerba mate on physicochemical and sensory characteristics

Cashew peduncle pulp in the production of Berliner Weisse craft beer: Sensory and physicochemical aspects

Effects of adding spices with antioxidants compounds in red ale style craft beer: A simplex-centroid mixture design approach

Komagataeibacter intermedius V-05: An Acetic Acid Bacterium Isolated from Vinegar Industry, with High Capacity for Bacterial Cellulose Production in Soybean Molasses Medium

Influence of freezing, pasteurization and maturation on Tiúba honey quality

Bacterial cellulose production by Komagataeibacter hansenii can be improved by successive batch culture

Açaí Flan, A Functional Food with Lacticaseibacillus rhamnosus HN001 Probiotic: Physicochemical Characteristics, Probiotic Survival, Sensory Acceptance and Consumer Perception

Organic brown sugar and jaboticaba pulp influence on water kefir fermentation

Acetic Acid Fermentation of Soybean Molasses and Characterisation of the Produced Vinegar

Maturation of honey from Uruçú-Amarela (Melipona mondury): Metagenomics, metabolomics by NMR 1H, physicochemical and antioxidant properties

An approach for implementing ecodesign at early research stage: A case study of bacterial cellulose production

Identity and quality standards for brazilian stingless bee honey based on physicochemical parameters – a review

Extensão inovadora para agregação de renda à cadeia produtiva de mel de abelhas-sem-ferrão

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