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Lista de obras de Whasley Ferreira Duarte

Arcopilus eremanthusum sp. nov. as sources of antibacterial and antioxidant metabolites ⬇️

scholarly article published in 2022

Comparison of methodologies to quantify phytate phosphorus in diets containing phytase and excreta from broilers

artículo científico publicado en 2014

Effect of co-inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the quality of the distilled sugar cane beverage cachaça

artículo científico publicado en 2011

Evaluation of a potential starter culture for enhance quality of coffee fermentation

artículo científico publicado en 2012

Evaluation of stress tolerance and fermentative behavior of indigenous Saccharomyces cerevisiae

artículo científico publicado en 2013

In vitro determination of volatile compound development during starter culture-controlled fermentation of Cucurbitaceae cotyledons

artículo científico publicado en 2014

Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production.

artículo científico publicado en 2009

Optimization of fermentation conditions for production of the jabuticaba (Myrciaria cauliflora) spirit using the response surface methodology.

artículo científico publicado en 2011

Production and characterization of a new distillate obtained from fermentation of wet processing coffee by-products

artículo científico publicado en 2020

Screening of Lactobacillus Isolated from Pork Sausages for Potential Probiotic Use and Evaluation of the Microbiological Safety of Fermented Products ⬇️

artículo científico publicado el 1 de junio de 2013

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

artículo científico publicado en 2013

Sugar cane spirit (cachaça): Effects of mixed inoculum of yeasts on the sensory and chemical characteristics

artículo científico publicado en 2016

The effects of co-culturing non-Saccharomyces yeasts with S. cerevisiae on the sugar cane spirit (cachaça) fermentation process

artículo científico publicado en 2012

The use of Lactobacillus species as starter cultures for enhancing the quality of sugar cane silage.

artículo científico publicado en 2013

Utilization of coffee by-products obtained from semi-washed process for production of value-added compounds

artículo científico publicado en 2014

Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation.

artículo científico publicado en 2016

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