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SAFETY AND FUNCTIONAL CHARACTERIZATION OF LACTIC ACID BACTERIA WITH PROBIOTIC POTENTIAL
Vol.2, 2025 -348287 -
PHENOLIC COMPOUND PROFILE OF WHOLE WHEAT BREADS PRODUCED WITH SOURDOUGHS PREPARED USING Opuntia dillenii AND ISOLATES LACTIC BACTERIA
Vol 4, 2026. -348282 -
DESCRIPTIVE SENSORY PROFILING OF WHOLE-GRAIN SOURDOUGH BREADS: A COMPARISON OF METHODS
Vol 4, 2026. -348280 -
PHYSICOCHEMICAL COMPOSITION AND ANTIOXIDANT POTENTIAL OF Opuntia cochenillifera AND Opuntia dillenii CLADODES FOR FOOD BIOTECHNOLOGY APPLICATIONS
Vol 4, 2026. -345406 -
LACTIC ACID BACTERIA FERMENTATION OF Opuntia cochenillifera AND Opuntia dillenii CLADODES: A SUSTAINABLE STRATEGY FOR SEMIARID CACTI VALORIZATION
Vol 4, 2026. -345405
Publications in other proceedings
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ICBC 2024
ENHANCING NUTRITIONAL QUALITY THROUGH SOURDOUGH BREADS INOCULATED WITH Companilactobacillus paralimentarius 41, Lactiplantibacillus plantarum 47 AND Levilactobacillus brevis 83
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SLACAN 2023
PREBIOTIC POTENTIAL OF UMBU-CAJÁ FLOUR IN AN IN VITRO FERMENTATION SYSTEM
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SLACA 2021
POSSIBLE RELATION BETWEEN PLANT FOOD MATRICES AND VIRULENCE CHARACTERISTICS OF LACTIC ACID BACTERIA
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SLACA 2021
SOBREVIVÊNCIA DE Lactobacillus fermentum EM FORMULAÇÕES NUTRACÊUTICAS DESENVOLVIDAS COM FRUTO-OLIGOSSACARÍDEO, QUERCETINA E/OU RESVERATROL
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SLACA 2021
EFFECT OF DIFFERENT FOOD MATRICES ON THE VITALITY STATUS OF LACTOBACILLUS ssp. WITH PROBIOTIC POTENTIAL
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