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MAPEAMENTO E CARACTERIZAÇÃO SENSORIAL DAS CACHAÇAS PRODUZIDAS NO ESTADO DA PARAÍBA
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PROBIOTIC-ENRICHED GREEN BANANA CHIPS: A HEALTHY SNACK INNOVATION
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ENVIRONMENTAL IMPACT ANALYSIS OF SCHOOL MEALS IN COASTAL MUNICIPALITIES OF PARAÍBA, BRAZIL
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SLACAN 2025
EMERGING ENTEROBACTERIACEAE IN FOODBORNE OUTBREAKS: EVIDENCE FROM CITROBACTER YOUNGAE AND ENTEROBACTER HORMAECHEI CONTAMINATION IN INSTITUTIONAL FOOD SERVICES
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SLACAN 2025
UNCONVENTIONAL PLANTS IN KOMBUCHA FERMENTATION: SUSTAINABLE INNOVATION IN FOOD SCIENCE
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SLACA 2021
SUSTAINABLE USE OF GREEN COCONUT PULP IN THE PRODUCTION OF POTENTIALLY PROBIOTIC FERMENTED BEVERAGES
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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
EFFECT OF DIFFERENT FOOD MATRICES ON THE VITALITY STATUS OF LACTOBACILLUS ssp. WITH PROBIOTIC POTENTIAL
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