Technofunctional properties of dextran produced by Leuconostoc pseudomesenteroides isolated from juçara palm fruit von Farinazzo, Fernanda Silva, Fernandes, Maria Thereza Carlos, Mauro, Carolina Saori Ishii, Moraes Filho, Marsilvio Lima de, Prudêncio, Sandra Helena, Garcia, Sandra

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Effect of Fermentation by Probiotic Bacteria on the Bioaccessibility of Bioactive Compounds from the Fruit of the Juçara Palm (Euterpe edulis Martius) von Fernandes, Maria Thereza Carlos, Farinazzo, Fernanda Silva, Mauro, Carolina Saori Ishii, Ferreira, Milena do Prado, de Moraes Filho, Marsilvio Lima, Tarley, César Ricardo Teixeira, Guergoletto, Karla Bigetti, Garcia, Sandra

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Optimization of the growth of Lactobacillus in skim milk added with green banana flour and determination functional properties von Busanello, Marli, De Moraes Filho, Marsilvio Lima, Guergoletto, Karla Bigetti, Garcia, Sandra

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Soymilk with okara flour fermented by Lactobacillus acidophilus: Simplex-centroid mixture design applied in the elaboration of probiotic creamy sauce and storage stability von de Moraes Filho, Marsilvio Lima, Busanello, Marli, Prudencio, Sandra Helena, Garcia, Sandra

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In Vitro evaluation of probiotic properties of lactic acid bacteria strains isolated from juçara fruit native to the Atlantic Forest von Fernanda Silva Farinazzo, Maria Thereza Carlos Fernandes, Carolina Saori Ishii Mauro, Marsilvio Lima de Moraes Filho, Fabiane Bach, Sandra Garcia

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Ripened Minas cheese with Enterococcus faecium EF1, Lactobacillus helveticus LH13 and turmeric (Curcuma longa L.) [pdf] von Gasparin, Katri, Shimada, Carolina Saori Yamashita, Filho, Marsilvio Lima de Moraes, Fernandes, Maria Thereza Carlos, Farinazzo, Fernanda Silva, Mauro, Carolina Saori Ishii, Garcia, Sandra

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Efeito antioxidante de Pereskia aculeata Miller (Ora-Pro-Nóbis) em linguiça frescal de frango com adição de farelo de linhaça von Pellegrinello, Fernanda, Aquino, Denise, De Carvalho, Lívia Cirino, Stafussa, Ana Paula, Filho, Marsilvio Lima de Moraes

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Elaboração de bebida de melancia adicionada de gengibre e mel fermentado por Lacticaseibacillus casei von Mioto, Érika Confortin, Aquino, Denise Silva de, De Carvalho, Lívia Cirino, Filho, Marsilvio Lima de Moraes

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