A. Mizuta

Direct microencapsulation of an annatto extract by precipitation of psyllium husk mucilage polysaccharides

R. Peralta, Rúbia C. G. Corrêa, G. Madrona, 2021 .

Kefir fermented fruit by-products: anti-Alicyclobacillus spp. activity, and antioxidant activity

E. Pilau, J. L. Menezes, E. Bonin, 2022, Food Science and Technology.

Evaluation of antimicrobial activity of green tea kombucha at two fermentation time points against Alicyclobacillus spp.

E. Pilau, J. L. Menezes, B. A. Filho, 2020 .

Comparative studies on chemical stability, antioxidant and antimicrobial activity from hot and cold hibiscus (Hibiscus sabdariffa L.) calyces tea infusions

J. Visentainer, F. Sato, C. M. Paraíso, 2021, Journal of Food Measurement and Characterization.

Effect of ultraviolet treatment (UV–C) combined with nisin on industrialized orange juice in Alicyclobacillus acidoterrestris spores

C. Nakamura, E. Pilau, J. L. Menezes, 2020 .

Use of nanoencapsulated curcumin against vegetative cells and spores of Alicyclobacillus spp. in industrialized orange juice.

O. H. Gonçalves, L. Barros, F. Leimann, 2021, International journal of food microbiology.

High‐intensity ultrasound reduces fermentation time and improves textural properties, antioxidant activity, and probiotic survival in fermented probiotic strawberry drink

T. C. Pimentel, Vanessa Aparecida Marcolino, C. Barão, 2022, International Journal of Food Science & Technology.