Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta)

Improvement in spray-drying technology for preparation of pregelatinized cassava starch

(2019) Thais Paes Rodrigues dos SANTOS et al.   Food Science and Technology

Gluten-free cheese bread from frozen dough: effect of modified cassava starch

(2019) Erika MESA et al.   Food Science and Technology

Evaluation of yeasts from Ecuadorian chicha by their performance as starters for alcoholic fermentations in the food industry

(2019) Nubia Grijalva-Vallejos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Saccharomyces cerevisiae populations and other yeasts associated with indigenous beers ( chicha ) of Ecuador

(2018) Fernanda Barbosa Piló et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Microbial community and physicochemical dynamics during the production of ‘Chicha’, a traditional beverage of Indigenous people of Brazil

(2018) Ludmila Vilela Resende et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry

(2018) Marina Costa GARCIA et al.   Food Science and Technology

Establishing a standard for handmade Brazilian cassava flour from Baixada Cuiabana (Mato Grosso, Brazil) to support its processing and sale

(2018) Ozeni Souza de OLIVEIRA et al.   Food Science and Technology

Biopreservation potential of lactic acid bacteria from Andean fermented food of vegetal origin

(2017) Alba Yépez et al.   FOOD CONTROL

Yeast diversity during the fermentation of Andean chicha : A comparison of high-throughput sequencing and culture-dependent approaches

(2017) Lucía M. Mendoza et al.   FOOD MICROBIOLOGY

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

Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast

(2017) Ana Luiza Freire et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

“Georgetown ain’t got a tree. We got the trees”—Amerindian Power & Participation in Guyana’s Low Carbon Development Strategy

(2017) Sam Airey et al.   Forests

Maintaining Traditions: A Qualitative Study of Early Childhood Caries Risk and Protective Factors in an Indigenous Community

(2017) Ana Levin et al.   International Journal of Environmental Research and Public Health

Technological and nutritional aspects of indigenous Latin America fermented foods

(2017) Cíntia Lacerda Ramos et al.   Current Opinion in Food Science

Physicochemical transformation of cassava starch during fermentation for production of sour starch in Colombia

(2016) Leonardo Alonso-Gomez et al.   STARCH-STARKE

Cocoa polyphenols in oxidative stress: Potential health implications

(2016) María Angeles Martín et al.   Journal of Functional Foods

Dairy and non-dairy probiotic beverages

(2016) Panagiotis Kandylis et al.   Current Opinion in Food Science

Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation

(2015) Cíntia L. Ramos et al.   FOOD MICROBIOLOGY

Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast

(2015) Ana Luiza Freire et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical and microbiological description ofCaxiri -a cassava and corn alcoholic beverage

(2015) Maria Gabriela C. P. Miguel et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A new species of Parakari (Ephemeroptera: Baetidae) from Guiana Highlands

(2015) TOMÁŠ DERKA et al.   ZOOTAXA

Wheat sprout flour as an attractive substrate for the producing probiotic fermented beverages: process development and product characterisation

(2015) M. Shokoohi et al.   Quality Assurance and Safety of Crops & Foods

Bacterial dynamics and chemical changes during the spontaneous production of the fermented porridge (Calugi) from cassava and corn

(2014) Freitas Schwan Rosane et al.   African Journal of Microbiology Research

Characterization of Nucleotides and Nucleotide Sugars inCandida albicansby High Performance Liquid Chromatography–Mass Spectrometry with a Porous Graphite Carbon Column

(2013) Tianqi Wang et al.   ANALYTICAL LETTERS

Atypical yeasts identified as Saccharomyces cerevisiae by MALDI-TOF MS and gene sequencing are the main responsible of fermentation of chicha, a traditional beverage from Peru

(2013) Juan Andrés Vallejo et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians

(2013) Ana Luiza Freire et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products

(2012) Vittorio Capozzi et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY