COMPORTAMENTO DAS FERMENTAÇÕES ALCOÓLICA E ACÉTICA DE SUCOS DE KIWI (Actinidia deliciosa): COMPOSIÇÃO DOS MOSTOS E MÉTODOS DE FERMENTAÇÃO ACÉTICA

by BORTOLINI,Fabiana, SANT'ANNA,Ernani Sebastião, TORRES,Regina Coeli
Published 2001

Influence of fermentation time on characteristics of sourdough bread

by Aplevicz,Krischina Singer, Ogliari,Paulo José, Sant'Anna,Ernani Sebastião
Published 2013

Floculação de Chlorella sp. produzida em concentrado de dessalinização e estudo de método de extração de lipídeos intracelulares

by Morioka,Luiz Rodrigo Ito, Matos,Ângelo Paggi, Olivo,Gisele, Sant'Anna,Ernani Sebastião
Published 2014

Potencial do soro de leite líquido como agente encapsulante de Bifidobacterium Bb-12 por spray drying: comparação com goma arábica

by Castro-Cislaghi,Fabiane Picinin de, Fritzen-Freire,Carlise Beddin, Sant'Anna,Ernani Sebastião
Published 2012

Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures

by Sawitzki,Maristela Cortez, Fiorentini,Ângela Maria, Bertol,Teresinha Marisa, Sant'Anna,Ernani Sebastião
Published 2009

Teores de proteínas e lipídeos de Chlorella sp. cultivada em concentrado de dessalinização residual

by Matos,Ângelo Paggi, Morioka,Luiz Rodrigo Ito, Sant'Anna,Ernani Sebastião, França,Kepler Borges
Published 2015

USO DE CULTURAS INICIADORAS PARA A ELABORAÇÃO DE UM EMBUTIDO À BASE DE CARNE DE PATO (Cairina moschata)

by CARIONI,Felipe Oliveira, PORTO,Anna Cláudia Simas, PADILHA,José Carlos Fiad, SANT'ANNA,Ernani Sebastião
Published 2001

Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami

by Sawitzki,Maristela Cortez, Fiorentini,Ângela Maria, Cunha Junior,Anildo, Bertol,Teresinha Marisa, Sant'Anna,Ernani Sebastião
Published 2008

Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough

by Aplevicz,Krischina Singer, Mazo,Jaciara Zarpellon, Ilha,Eunice Cassanego, Dinon,Andréia Zilio, Sant´Anna,Ernani Sebastião
Published 2014

Influence of a native strain of Staphylococcus xylosus on the microbiological, physicochemical and sensorial characteristics on milano salami type

by Fiorentini,Ângela Maria, Sawitzki,Maristela Cortez, Bertol,Teresinha Marisa, Cunha Júnior,Anildo, Sant'Anna,Ernani Sebastião
Published 2010

Phenotypic characterization and species-specific PCR of promising starter culture strains of Lactobacillus plantarum isolated from naturally fermented sausages

by Sawitzki,Maristela Cortez, Fiorentini,Ângela Maria, Brod,Fábio Cristiano Angonesi, Tagliari,Caroline, Bertol,Teresinha Marisa, Arisi,Ana Carolina Maisonnave, Sant'Anna,Ernani Sebastião
Published 2007

Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage

by Fiorentini,Ângela Maria, Sawitzki,Maristela Cortez, Bertol,Teresinha Marisa, Brod,Fábio Cristiano Angonesi, Pelisser,Márcia Regina, Arisi,Ana Carolina Maisonnave, Sant'Anna,Ernani Sebastião
Published 2009

Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a

by Espirito Santo,Milton Luiz Pinho, Lisboa,Cristiane, Alves,Fernanda Gonçalves, Martins,Daniela, Beirão,Luiz Henrique, Sant'Anna,Ernani Sebastião, Franco,Bernadette Dora Gombossy de Melo
Published 2005