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Technological and sensory characteristics of hamburgers made with polyunsaturated gelled emulsions.
Food Sci Technol Int. 2023 Oct 13:10820132231205621. doi: 10.1177/10820132231205621. Online ahead of print.
Food Sci Technol Int. 2023.
PMID: 37832137
Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee.
Cassimiro DMJ, Batista NN, Fonseca HC, Naves JAO, Dias DR, Schwan RF.
Cassimiro DMJ, et al.
Int J Food Microbiol. 2022 May 16;369:109627. doi: 10.1016/j.ijfoodmicro.2022.109627. Epub 2022 Mar 12.
Int J Food Microbiol. 2022.
PMID: 35305516
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Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality.
Cassimiro DMJ, Batista NN, Fonseca HC, Oliveira Naves JA, Coelho JM, Bernardes PC, Dias DR, Schwan RF.
Cassimiro DMJ, et al.
Food Microbiol. 2023 Apr;110:104161. doi: 10.1016/j.fm.2022.104161. Epub 2022 Oct 13.
Food Microbiol. 2023.
PMID: 36462817
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