Olga Lucía Mondragón-Bernal

Synbiotic Soy Beverages: Principles and Sensory Attributes

M. Rodrigues, F. M. Filho, J. G. Alves, 2012 .

HIGHLY EFFICIENT PRODUCTION OF L (+)-LACTIC ACID USING MEDIUM WITH POTATO, CORN STEEP LIQUOR AND CALCIUM CARBONATE BY Lactobacillus rhamnosus ATCC 9595

J. G. Alves, Olga Lucía Mondragón-Bernal, Marília Crivelari da Cunha, 2018, Brazilian Journal of Chemical Engineering.

Linalool, citral, eugenol and thymol: control of planktonic and sessile cells of Shigella flexneri

Ana Cristina Freitas de Oliveira, J. G. Alves, R. Piccoli, 2018, AMB Express.

Stability and functionality of synbiotic soy food during shelf-life

F. M. Filho, J. G. Alves, Olga Lucía Mondragón-Bernal, 2017 .

Biosynthesis of propionic acid using whey and calcium carbonate by mixed culture of Propionibacterium freundenreichii ATCC 6207 and Lactobacillus paracasei

J. G. Alves, R. Piccoli, Olga Lucía Mondragón-Bernal, 2021, Brazilian Journal of Chemical Engineering.

Optimization of synbiotic fermented food from hydrosoluble soy extract applying experimental design and sensory analysis techniques.

M. Rodrigues, H. Bolini, F. Maugeri, 2010 .