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Sugary kefir grains as the inoculum for developing a low sodium isotonic beverage.
Lima Parente Fernandes M, Cristina de Souza A, Sérgio Pedroso Costa Júnior P, Ayra Alcântara Veríssimo L, Satler Pylro V, Ribeiro Dias D, Freitas Schwan R. Lima Parente Fernandes M, et al. Among authors: cristina de souza a. Food Res Int. 2022 Jul;157:111257. doi: 10.1016/j.foodres.2022.111257. Epub 2022 Apr 18. Food Res Int. 2022. PMID: 35761569 Free article.
Yeasts from fermented Brazilian fruits as biotechnological tools for increasing phenolics bioaccessibility and improving the volatile profile in derived pulps.
de Lourdes Chaves Macêdo E, Colombo Pimentel T, de Sousa Melo D, Cristina de Souza A, Santos de Morais J, Dos Santos Lima M, Ribeiro Dias D, Freitas Schwan R, Magnani M. de Lourdes Chaves Macêdo E, et al. Among authors: cristina de souza a. Food Chem. 2023 Feb 1;401:134200. doi: 10.1016/j.foodchem.2022.134200. Epub 2022 Sep 12. Food Chem. 2023. PMID: 36115231
Sugarcane bagasse hydrolysis using yeast cellulolytic enzymes.
Souza AC, Carvalho FP, Silva e Batista CF, Schwan RF, Dias DR. Souza AC, et al. J Microbiol Biotechnol. 2013 Oct 28;23(10):1403-12. doi: 10.4014/jmb.1302.02062. J Microbiol Biotechnol. 2013. PMID: 23851270 Free article.
12 results