Biotecnoloxía Ambiental
BIOGROUP
Universidade Federal da Paraíba
João Pessoa, BrasilPublikationen in Zusammenarbeit mit Forschern von Universidade Federal da Paraíba (4)
2016
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Influence of the addition of: Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese
Food and Function, Vol. 7, Núm. 10, pp. 4356-4371
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Polyphenolic profile and antioxidant and antibacterial activities of monofloral honeys produced by Meliponini in the Brazilian semiarid region
Food Research International, Vol. 84, pp. 61-68
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Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region
LWT - Food Science and Technology, Vol. 65, pp. 645-651
2015
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Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions
Food Research International, Vol. 76, pp. 828-838