A. G. T. Menezes

发表

Use of Different Extracts of Coffee Pulp for the Production of Bioethanol

F. Queiroz, E. G. T. Menezes, J. R. Carmo, 2012, Applied Biochemistry and Biotechnology.

Evaluation of potentially probiotic yeasts and Lactiplantibacillus plantarum in co-culture for the elaboration of a functional plant-based fermented beverage.

M. Magnani, Bianca Beatriz Torres de Assis, C. L. Ramos, 2022, Food research international.

Probiotic Potential, Antioxidant Activity, and Phytase Production of Indigenous Yeasts Isolated from Indigenous Fermented Foods

C. L. Ramos, D. R. Dias, R. Schwan, 2019, Probiotics and Antimicrobial Proteins.

Yeasts isolated from Brazilian fermented foods in the protection against infection by pathogenic food bacteria.

C. L. Ramos, R. Schwan, A. G. T. Menezes, 2020, Microbial pathogenesis.

Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages.

C. L. Ramos, D. R. Dias, R. Schwan, 2018, Food research international.

Investigation of chocolate produced from four different Brazilian varieties of cocoa (Theobroma cacao L.) inoculated with Saccharomyces cerevisiae

C. L. Ramos, R. Schwan, A. G. T. Menezes, 2016 .

Sensory and flavor-aroma profiles of passion fruit juice fermented by potentially probiotic Lactiplantibacillus plantarum CCMA 0743 strain.

C. L. Ramos, D. R. Dias, R. Schwan, 2021, Food research international.

Vodka production from potato (Solanum tuberosum L.) using three Saccharomyces cerevisiae isolates

E. G. T. Menezes, A. G. T. Menezes, J. G. Alves, 2016 .

Optimization of alkaline pretreatment of coffee pulp for production of bioethanol

F. Queiroz, E. G. T. Menezes, A. G. T. Menezes, 2014, Biotechnology progress.