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Sugary kefir grains as the inoculum for developing a low sodium isotonic beverage.
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
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Probiotic properties of yeasts isolated from Brazilian fermented table olives.
Simões LA, Cristina de Souza A, Ferreira I, Melo DS, Lopes LAA, Magnani M, Schwan RF, Dias DR.
Simões LA, et al. Among authors: cristina de souza a.
J Appl Microbiol. 2021 Oct;131(4):1983-1997. doi: 10.1111/jam.15065. Epub 2021 Mar 23.
J Appl Microbiol. 2021.
PMID: 33704882
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Vinegar Production from Jabuticaba (Myrciaria jaboticaba) Fruit Using Immobilized Acetic Acid Bacteria.
Dias DR, Silva MS, Cristina de Souza A, Magalhăes-Guedes KT, Ribeiro FS, Schwan RF.
Dias DR, et al. Among authors: cristina de souza a.
Food Technol Biotechnol. 2016 Sep;54(3):351-359. doi: 10.17113/ftb.54.03.16.4416.
Food Technol Biotechnol. 2016.
PMID: 27956867
Free PMC article.
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