publishing year | previous | first author | document title |
---|---|---|---|
2014 | Food Science and Technology (Campinas) | Fu, Caili | Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage |
2020 | Food Science and Technology | GAVIÃO, Emiliane Rodrigues | Development and characterization of two novel formulations of Labneh cheese of sheep’s milk |
2020 | Food Science and Technology | BRANDIELLI, Marilde Canton | Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures |
2020 | Brazilian Archives of Biology and Technology | Mendes, Denise Maria de Souza | Assessment of Microbial Contamination in Products of Animal Origin: Stretched-curd Cheese, Yogurt and Fresh Sausage |