publicações selecionadas
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artigo de revista
- Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir. Food Chemistry. 2011
- 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
- Banana as Adjunct in Beer Production: Applicability and Performance of Fermentative Parameters. Applied Biochemistry and Biotechnology. 2009
- Continuous immobilized yeast reactor system for complete beer fermentation using spent grains and corncobs as carrier materials. Journal of Industrial Microbiology & Biotechnology. 2006
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documento