publicações selecionadas
-
artigo de conferência
-
artigo de revista
- Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives. Fermentation. 2022
- Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour. Journal of the Science of Food and Agriculture. 2021
- Lactic acid bacteria diversity in corn silage produced in Minas Gerais (Brazil). Annals of Microbiology. 2019
- Improvement of biosurfactant production by Wickerhamomyces anomalus CCMA 0358 and its potential application in bioremediation. Journal of Hazardous Materials. 2018
- Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil. Food Research International. 2018
- New glycolipid biosurfactants produced by the yeast strain Wickerhamomyces anomalus CCMA 0358. Colloids and Surfaces B: Biointerfaces. 2017
- Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate. ACS Food Science & Technology. 2017
- Impact of a microbial cocktail used as starter culture on cocoa fermentation and chocolate flavor. Biomolecules. 2017
- Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation. Food Research International. 2017
- Brazilian kefir: structure, microbial communities and chemical composition. Brazilian Journal of Microbiology. 2011
- Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture. International Journal of Food Science and Technology. 2011
- 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
- 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
- Production of fermented cheese whey-based beverage using kefir grains as starter culture : evaluation of morphological and microbial variations. Bioresource Technology. 2010
- Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds. Food Research International. 2010
- Isolation, screening, and characterisation of flocculating and pectinase producing Kluyveromyces strains. Food Technology and Biotechnology. 1999
-
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
- Culture Collection of Agricultural Microbiology - UFLA, Brazil, is implementing a QMS based on ISO 9001:2008 2014
- Identificação de microrganimos isolados de processos fermentativos: uma abordagem polifásica que inclui a técnica de MALDI-TOF MS 2014
- Fermentative behavior of Saccharomyces strains during microvinification of raspberry (Rubus idaeus) 2010
- Comparative analyze of the kefir fermentation process and microbiota, using milk and cheese whey as substrates 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