The uptake of different iron salts by the yeast Saccharomyces cerevisiae

by Gaensly,Fernanda, Picheth,Geraldo, Brand,Debora, Bonfim,Tania M.B.
Published 2014

Iron enriched Saccharomyces cerevisiae maintains its fermenting power and bakery properties

by Gaensly,Fernanda, Wille,Grace Maria Ferreira de Castro, Brand,Debora, Bonfim,Tania Maria Bordin
Published 2011

Spore production of Beauveria bassiana from agro-industrial residues

by Santa,Herta Stutz Dalla, Santa,Osmar Roberto Dalla, Brand,Débora, Vandenberghe,Luciana Porto de Souza, Soccol,Carlos Ricardo
Published 2005

Evaluation of phenolic compounds content and in vitro antioxidant activity of red wines produced from Vitis labrusca grapes

by Lima,Daniel Braga de, Agustini,Bruna Carla, Silva,Eliz Guimarães da, Gaensly,Fernanda, Cordeiro,Rodrigo Becker, Fávero,Maria Luiza Drechsel, Brand,Debora, Maraschin,Marcelo, Bonfim,Tania Maria Bordin
Published 2011

Morphological and molecular identification of filamentous fungi isolated from cosmetic powders

by Pinto,Flavia Cristina Jastale, Lima,Daniel Braga de, Agustini,Bruna Carla, Dallagassa,Cibelle Borba, Shimabukuro,Maria Fernanda, Chimelli,Márcio, Brand,Debora, Fadel-Picheth,Cyntia Maria Telles, Bonfim,Tania Maria Bordin
Published 2012

Microbial dynamics in industrial-scale wine fermentation employing Hanseniaspora uvarum b-glucosidase-producer strain.

by ROMPKOVKS, C., AGUSTINI, B. C., DEFFERT, F., STADTLOBER, M. G. A., BRAND, D., SILVA, G. A. da, BONFIM, T. M. B.
Published 2021-06-22