Efficacy of commercial sanitizers against fungi of concern in the food industry von Bernardi, Angélica Olivier, Stefanello, Andrieli, Garcia, Marcelo Valle, Parussolo, Gilson, Stefanello, Raquel Facco, Moro, Camila Brombilla, Copetti, Marina Venturini

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Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533 von Facco Stefanello, Raquel, Nabeshima, Elizabeth Harumi, de Oliveira Garcia, Aline, Heck, Rosane Teresinha, Valle Garcia, Marcelo, Martins Fries, Leadir Lucy, Venturini Copetti, Marina

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Trehalose as a cryoprotectant in freeze-dried wheat sourdough production von Stefanello, Raquel Facco, Machado, Amanda Aimée Rosito, Pasqualin Cavalheiro, Carlos, Bartholomei Santos, Marlise Ladvocat, Nabeshima, Elizabeth Harumi, Copetti, Marina Venturini, Fries, Leadir Lucy Martins

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Survival and stability of Lactobacillus fermentum and Wickerhamomyces anomalus strains upon lyophilisation with different cryoprotectant agents von Stefanello, Raquel Facco, Nabeshima, Elizabeth Harumi, Iamanaka, Beatriz Thie, Ludwig, Aline, Fries, Leadir Lucy Martins, Bernardi, Angélica Olivier, Copetti, Marina Venturini

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Natural conservation attached to the use of microorganisms von Raquel Facco Stefanello, Leadir Lycy Martins Fries, Marina Venturini Copetti

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NATURAL CONSERVATION ATTACHED TO THE USE OF MICROORGANISMS von Stefanello, Raquel Facco, Fries, Leadir Lycy Martins, Copetti, Marina Venturini

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Seed Germination and Initial Growth of Quinoa Seedlings Under Water and Salt Stress von Barbieri, Geovana Facco, Stefanello, Raquel, Menegaes, Janine Farias, Munareto, Janete Denardi, Nunes, Ubirajara Russi

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