Physiological and genetic characterization of indigenous Saccharomyces cerevisiae for potential use in productions of fermented maize-based-beverages

The life and times of yeasts in traditional food fermentations

(2019) Rosanna Tofalo et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of symbiotic interaction between a fructooligosaccharide and probiotic on the kinetic fermentation and chemical profile of maize blended rice beverages

(2017) Ana Luiza Freire et al.   FOOD RESEARCH INTERNATIONAL

Starter-culture to improve the quality of cereal-based fermented foods: trends in selection and application

(2017) Omotade R Ogunremi et al.   Current Opinion in Food Science

Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa

(2016) Simonetta Visintin et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Assessing Genetic Diversity among Brettanomyces Yeasts by DNA Fingerprinting and Whole-Genome Sequencing

(2014) Sam Crauwels et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

(2014) Clemencia Chaves-López et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Enhancement of Attributes of Cereals by Germination and Fermentation: A Review

(2013) A. k. Singh et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products

(2013) Cíntia Lacerda Ramos et al.   FOOD MICROBIOLOGY

Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture

(2012) Gilberto Vinícius de Melo Pereira et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Physico-chemical and microbiological characterization of corn and rice ‘calugi’ produced by Brazilian Amerindian people

(2012) Maria Gabriela da Cruz Pedrozo Miguel et al.   FOOD RESEARCH INTERNATIONAL

Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil

(2012) Claudia Cristina Auler do Amaral Santos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Past and future of cereal grains as food for health

(2012) Kaisa Poutanen   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Production of 16% ethanol from 35% sucrose

(2010) Gaber Z. Breisha   BIOMASS & BIOENERGY

Technological trends, global market, and challenges of bio-ethanol production

(2010) Solange I. Mussatto et al.   BIOTECHNOLOGY ADVANCES

Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu

(2010) Whasley F. Duarte et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rich nutrition from the poorest – Cereal fermentations in Africa and Asia

(2009) M.J.Rob Nout   FOOD MICROBIOLOGY

Screening, selection and characterization of phytic acid degrading lactic acid bacteria from chicken intestine

(2009) Ponnala Raghavendra et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Biodiversity and phytase capacity of yeasts isolated from Tanzanian togwa

(2009) Andreas M. Hellström et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Wine yeasts for the future

(2008) Graham H. Fleet   FEMS YEAST RESEARCH

Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting

(2008) Felix Frauendorfer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY