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Data do documentoTítuloAutor(es)
2019Selection of potentially probiotic Kluyveromyces lactis for the fermentation of cheese whey-based beverageOliveira, Daelen Resende; Lopes, Ana Claudia Alencar; Pereira, Rafaela Andrade; Cardoso, Patricia Gomes; Duarte, Whasley Ferreira
2019Effect of bacterial and yeast starters on the formation of volatile and organic acid compounds in coffee beans and selection of flavors markers precursors during wetMartinez, Silvia Juliana; Bressani, Paula Pereira; Dias, Disney Ribeiro; Simão, João Batista Pavesi; Schwan, Rosane Freitas
Nov-2019Survival of Kluyveromyces lactis and Torulaspora delbrueckii to simulated gastrointestinal conditions and their use as single and mixed inoculum for cheese productionAndrade, Rafaela Pereira; Oliveira, Daelen Resende; Lopes, Ana Claudia Alencar; Abreu, Luiz Ronaldo de; Duarte, Whasley Ferreira
2019HS-SPME/GC-MS assisted analysis of volatile constituents in different strains of shiitake culinary-medicinal mushroom, Lentinus edodes (Agaricomycetes)Costa, Lívia Martinez Abreu Soares; Sousa, Maiara Andrade de Carvalho; Souza, Thiago Pereira; Duarte, Whasley Ferreira; Zied, Diego Cunha; Rinker, Danny Lee; Dias, Eustaquio Souza
Nov-2019Production and characterization of a new sweet sorghum distilled beverageLopes, Ana Cláudia Alencar; Genisheva, Zlatina; Nunes, José Airton Rodrigues; Duarte, Whasley Ferreira
2019HS-SPME/GC-MS assisted analysis of volatile constituents in different strains of shiitake culinary- medicinal mushroom, lentinus edodes (Agaricomycetes)Costa, Lívia Martinez Abreu Soares; Sousa, Maiara Andrade de Carvalho; Souza, Thiago Pereira; Duarte, Whasley Ferreira; Zied, Diego Cunha; Rinker, Danny Lee; Dias, Eustaquio Souza