Found: 10
Select item for more details and to access through your institution.
Production and characterization of a new distillate obtained from fermentation of wet processing coffee by-products.
- Published in:
- Journal of Food Science & Technology, 2020, v. 57, n. 12, p. 4481, doi. 10.1007/s13197-020-04485-4
- By:
- Publication type:
- Article
Influence of Cocoa Hybrids on Volatile Compounds of Fermented Beans, Microbial Diversity during Fermentation and Sensory Characteristics and Acceptance of Chocolates.
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 6, p. 839, doi. 10.1111/jfq.12238
- By:
- Publication type:
- Article
Selection of potentially probiotic Kluyveromyces lactis for the fermentation of cheese whey–based beverage.
- Published in:
- Annals of Microbiology, 2019, v. 69, n. 13, p. 1361, doi. 10.1007/s13213-019-01518-y
- By:
- Publication type:
- Article
Impact of Saccharomyces cerevisiae single inoculum and mixed inoculum with Meyerozyma caribbica on the quality of mead.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 11, p. 2175, doi. 10.1007/s00217-020-03563-3
- By:
- Publication type:
- Article
Endophytic fungi from Brachiaria grasses in Brazil and preliminary screening of Sclerotinia sclerotiorum antagonists.
- Published in:
- Scientia Agricola, 2020, v. 77, n. 3, p. 1, doi. 10.1590/1678-992X-2018-0210
- By:
- Publication type:
- Article
Arcopilus eremanthusum sp. nov. as sources of antibacterial and antioxidant metabolites.
- Published in:
- Archives of Microbiology, 2022, v. 204, n. 2, p. 1, doi. 10.1007/s00203-022-02764-6
- By:
- Publication type:
- Article
Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaça.
- Published in:
- Acta Scientiarum: Agronomy, 2015, v. 37, n. 1, p. 51, doi. 10.4025/actasciagron.v37i1.18397
- By:
- Publication type:
- Article
Fermented sugarcane and pineapple beverage produced using Saccharomyces cerevisiae and non- Saccharomyces yeast.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 262, doi. 10.1002/jib.218
- By:
- Publication type:
- Article
Indigenous and inoculated yeast fermentation of gabiroba ( Campomanesia pubescens) pulp for fruit wine production.
- Published in:
- Journal of Industrial Microbiology & Biotechnology, 2009, v. 36, n. 4, p. 557, doi. 10.1007/s10295-009-0526-y
- By:
- Publication type:
- Article
Co-Encapsulation of Coffee and Coffee By-Product Extracts with Probiotic Kluyveromyces lactis.
- Published in:
- Foods, 2024, v. 13, n. 19, p. 3056, doi. 10.3390/foods13193056
- By:
- Publication type:
- Article