S. M. Roig

Ethanol production potential of Saccharomyces fragilis IZ 275 using cheese whey powder solution

H. H. Suguimoto, L. Santos, Geyci de Oliveira Colognesi, 2015 .

Dried Probiotics for Use in Functional Food Applications

K. Sivieri, S. Garcia, E. Y. Hirooka, 2012 .

Evaluation of the melting capacity of Prato cheese obtained by modifications of the traditional manufacturing process

S. M. Roig, L. M. Spadoti, J. R. F. Dornellas, 2003 .

Bacillus cereus in refrigerated milk submitted to different heat treatments.

Georgiana S B Aires, Eduardo H M Walter, Valéria C A Junqueira, 2009, Journal of food protection.

Restrictions to the use of cleanrooms for packaging pasteurised milk

Georgiana Savia Brito Aires, Eduardo H.M. Walter, José de Assis Fonseca Faria, 2010 .

Evaluation of the microstructure of Prato type cheese obtained by modifications of the traditional manufacturing process

S. M. Roig, L. M. Spadoti, J. R. F. Dornellas, 2004 .

Correlation between acidic ninhydrin and HPLC methods to evaluate fraudulent addition of whey in milk

S. M. Roig, L. F. Prata, Sandra Pereira Fukuda, 2004 .

Fermentation of soymilk by commercial lactic cultures: Development of a product with market potential

J. Behrens, S. M. Roig, M. Silva, 2004 .