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1
The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer
The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer
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The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer

Marcos Edgar Herkenhoff Carolina Battistini; Ana Beatriz Praia; Bruno Cesar Rossini; Lucilene Delazari dos Santos; Oliver Brödel; Marcus Frohme; Susana Marta Isay Saad

Food Research International Amsterdam v. 167, p. 1-20 art. 112704, 2023

Amsterdam 2023

Item não circula. Consulte sua biblioteca.(Acessar)

2
Could non-Saccharomyces yeasts contribute on innovative brewing fermentations?
Could non-Saccharomyces yeasts contribute on innovative brewing fermentations?
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Could non-Saccharomyces yeasts contribute on innovative brewing fermentations?

Rafael Felipe Basso André Ricardo Alcarde; Cauré Barbosa Portugal

Food Research International Barking v. 86, p. 112-120, 2016

Barking 2016

Acesso online

3
In vitro evaluation of the ability of beer fermentation residue containing Saccharomyces cerevisiae to bind mycotoxins
In vitro evaluation of the ability of beer fermentation residue containing Saccharomyces cerevisiae to bind mycotoxins
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In vitro evaluation of the ability of beer fermentation residue containing Saccharomyces cerevisiae to bind mycotoxins

Fernanda Bovo Campagnollo Larissa Tuanny Franco; George Edwin Rottinghaus; Estela Kobashigawa; David Randolph Ledoux; Aleksandra Dakovic; Carlos Augusto Fernandes de Oliveira

Food Research International Amsterdam v. 77, p. 643-648, 2015

Amsterdam 2015

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2015 Inv )(Acessar)

4
Unraveling Brazilian bioethanol yeasts as novel starters for high-gravity brewing
Unraveling Brazilian bioethanol yeasts as novel starters for high-gravity brewing
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Unraveling Brazilian bioethanol yeasts as novel starters for high-gravity brewing

Renata Maria Christofoleti-Furlan Cauré Barbosa Portugal; Camila Souza Varize; Elisângela de Souza Miranda Muynarsk; André Ricardo Alcarde; Luiz Carlos Basso 1944-

Food Research International Amsterdam v. 135, art. 109282, p. 1-13, May 2020

Amsterdam 2020

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Portugal, C
  2. Alcarde, A
  3. Dakovic, A
  4. Rossini, B
  5. Christofoleti-Furlan, R

Neste Assunto:

  1. Cerveja
  2. Saccharomyces
  3. Fermentação Alcoólica
  4. Leveduras
  5. Contaminação De Alimentos

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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