Brazilian kefir: structure, microbial communities and chemical composition

por Magalhães, Karina Teixeira, de Melo Pereira, Gilberto Vinícius, Campos, Cássia Roberta, Dragone, Giuliano, Schwan, Rosane Freitas
Publicado 2011

Fermented Soy Products and Their Potential Health Benefits: A Review

por do Prado, Fernanda Guilherme, Pagnoncelli, Maria Giovana Binder, de Melo Pereira, Gilberto Vinícius, Karp, Susan Grace, Soccol, Carlos Ricardo
Publicado 2022

Viruses in fermented foods: are they good or bad? Two sides of the same coin

por Maske, Bruna Leal, de Melo Pereira, Gilberto Vinícius, da Silva Vale, Alexander, Marques Souza, Doris Sobral, De Dea Lindner, Juliano, Soccol, Carlos Ricardo
Publicado 2021

Understanding the Effects of Self-Induced Anaerobic Fermentation on Coffee Beans Quality: Microbiological, Metabolic, and Sensory Studies

por da Silva Vale, Alexander, Balla, Gabriel, Rodrigues, Luiz Roberto Saldanha, de Carvalho Neto, Dão Pedro, Soccol, Carlos Ricardo, de Melo Pereira, Gilberto Vinícius
Publicado 2022

Detection of Enteric Viruses and Core Microbiome Analysis in Artisanal Colonial Salami-Type Dry-Fermented Sausages from Santa Catarina, Brazil

por Degenhardt, Roberto, Sobral Marques Souza, Doris, Acordi Menezes, Leidiane A., de Melo Pereira, Gilberto Vinícius, Rodríguez-Lázaro, David, Fongaro, Gislaine, De Dea Lindner, Juliano
Publicado 2021

Potential applications of plant probiotic microorganisms in agriculture and forestry

por de Souza Vandenberghe, Luciana Porto, Garcia, Lina Marcela Blandon, Rodrigues, Cristine, Camara, Marcela Cândido, de Melo Pereira, Gilberto Vinícius, de Oliveira, Juliana, Soccol, Carlos Ricardo
Publicado 2017

Enhancing the Recovery of Bioactive Compounds of Soybean Fermented with Rhizopus oligosporus Using Supercritical CO(2): Antioxidant, Anti-Inflammatory, and Oxidative Proprieties of...

por do Prado, Fernanda Guilherme, Pagnoncelli, Maria Giovana Binder, Prado, Maria Rosa Machado, Corazza, Marcos Lucio, Soccol, Vanete Thomaz, de Melo Pereira, Gilberto Vinícius, Soccol, Carlos Ricardo
Publicado 2022

Phytochemical analysis and biological activities of in vitro cultured Nidularium procerum, a bromeliad vulnerable to extinction

por Gollo, André Luiz, Tanobe, Valcineide O. A., de Melo Pereira, Gilberto Vinícius, Marin, Oranys, Bonatto, Sandro José Ribeiro, Silva, Suzany, de Barros, Ivan Ricardo, Soccol, Carlos Ricardo
Publicado 2020

What Is Candida Doing in My Food? A Review and Safety Alert on Its Use as Starter Cultures in Fermented Foods

por de Melo Pereira, Gilberto Vinícius, Maske, Bruna Leal, de Carvalho Neto, Dão Pedro, Karp, Susan Grace, De Dea Lindner, Juliano, Martin, José Guilherme Prado, de Oliveira Hosken, Bianca, Soccol, Carlos Ricardo
Publicado 2022

Emerging contaminants bioremediation by enzyme and nanozyme-based processes – A review

por Amaro Bittencourt, Gustavo, Vandenberghe, Luciana Porto de Souza, Martínez-Burgos, Walter José, Valladares-Diestra, Kim Kley, Murawski de Mello, Ariane Fátima, Maske, Bruna Leal, Brar, Satinder Kaur, Varjani, Sunita, de Melo Pereira, Gilberto Vinicius, Soccol, Carlos Ricardo
Publicado 2023