publicações selecionadas
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artigo de conferência
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artigo de revista
- Brazilian Table Olives: A Source of Lactic Acid Bacteria with Antimycotoxigenic and Antifungal Activity. Toxins. 2023
- Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives. Fermentation. 2022
- Improvement of biosurfactant production by Wickerhamomyces anomalus CCMA 0358 and its potential application in bioremediation. Journal of Hazardous Materials. 2018
- New glycolipid biosurfactants produced by the yeast strain Wickerhamomyces anomalus CCMA 0358. Colloids and Surfaces B: Biointerfaces. 2017
- Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture. International Journal of Food Science and Technology. 2011
- Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu. ACS Food Science & Technology. 2010
- Fermentative behavior of Saccharomyces strains during microvinification of raspberry juice (Rubus idaeus L.). International Journal of Food Microbiology. 2010
- Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds. Food Research International. 2010
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documento
- Biosurfactant production by Wickerhamomyces anomalus CCMA 0358 2018
- Coleção de culturas de microbiologia agrícola da UFLA (CCMA-UFLA): da requalificação à certificação baseada na ISO 9001:2008 2014
- Identificação de microrganimos isolados de processos fermentativos: uma abordagem polifásica que inclui a técnica de MALDI-TOF MS 2014
- Efficiency of sugar-to-ethanol conversion by different Saccharomyces cerevisiae strains during raspberry must fermentation 2010
- Fermentative behavior of Saccharomyces strains during microvinification of raspberry (Rubus idaeus) 2010
- Avaliação do perfil de metabolitos produzidos por diferentes leveduras utilizadas na produção de vinho de frutas 2009
- Efeito da concentração do mosto e temperatura na fermentação para produção de vinho de frutas 2009
- Profile of higher alcohols in fruit wines produced by different Saccharomyces cerevisiae 2009
- Profile of sugars comsumption in fruit wines produced by different Saccharomyces cerevisiae 2009