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Page 1
Plant-Based Fermented Beverages: Development and Characterization.
Foods. 2023 Nov 15;12(22):4128. doi: 10.3390/foods12224128.
Foods. 2023.
PMID: 38002186
Free PMC article.
Recent advances in the application of xylanases in the food industry and production by actinobacteria: A review.
Fernandes de Souza H, Aguiar Borges L, Dédalo Di Próspero Gonçalves V, Vitor Dos Santos J, Sousa Bessa M, Fronja Carosia M, Vieira de Carvalho M, Viana Brandi I, Setsuko Kamimura E.
Fernandes de Souza H, et al.
Food Res Int. 2022 Dec;162(Pt B):112103. doi: 10.1016/j.foodres.2022.112103. Epub 2022 Nov 8.
Food Res Int. 2022.
PMID: 36461343
Free article.
Review.
Item in Clipboard
Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects.
de Souza HF, Monteiro GF, Bogáz LT, Freire ENS, Pereira KN, Vieira de Carvalho M, Gomes da Cruz A, Viana Brandi I, Setsuko Kamimura E.
de Souza HF, et al.
Food Res Int. 2024 Jan;175:113716. doi: 10.1016/j.foodres.2023.113716. Epub 2023 Nov 23.
Food Res Int. 2024.
PMID: 38128984
Review.
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Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: Fermentation kinetics, viable cell counts and bioactive compounds.
de Souza HF, Bessa MS, Gonçalves VDDP, Dos Santos JV, Pinheiro C, das Chagas EGL, de Carvalho MV, Brandi IV, Kamimura ES.
de Souza HF, et al.
Food Sci Technol Int. 2023 Mar 7:10820132231162683. doi: 10.1177/10820132231162683. Online ahead of print.
Food Sci Technol Int. 2023.
PMID: 36883202
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A fermented milk drink with Umbu (Spondias tuberosa) pulp and whey is effective for weight gain and re-nutrition in malnourished: An in vivo study in mice and children.
Mendes GDRL, Souza HF, Lopes JPA, Rocha ACS, Faria RB, Santos FRD, Mesquita BMAC, Santos SHS, Durães CAF, Ferreira SR, Boitrago SCOS, Leal JS, Kamimura ES, Brandi IV.
Mendes GDRL, et al. Among authors: souza hf.
Food Res Int. 2024 Apr;181:114083. doi: 10.1016/j.foodres.2024.114083. Epub 2024 Jan 30.
Food Res Int. 2024.
PMID: 38448094
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Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii.
de Souza HF, Monteiro GF, Di Próspero Gonçalves VD, Dos Santos JV, de Oliveira ACD, Pereira KN, Carosia MF, de Carvalho MV, Brandi IV, Kamimura ES.
de Souza HF, et al.
Food Sci Biotechnol. 2023 Nov 29;33(7):1651-1659. doi: 10.1007/s10068-023-01459-y. eCollection 2024 Jun.
Food Sci Biotechnol. 2023.
PMID: 38623422
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