A. M. Leite

Microbiological and chemical characteristics of Brazilian kefir during fermentation and storage processes.

R. Peixoto, T. Alvares, V. Paschoalin, 2013, Journal of dairy science.

Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis.

S. Delgado, B. Mayo, R. Peixoto, 2012, Food microbiology.

Evaluating Physicochemical and Rheological Characteristics and MicrobialCommunity Dynamics during the Natural Fermentation of Cassava Starch

C. Rezende, V. Paschoalin, E. L. Almeida, 2016 .

Analysis of the cocobiota and metabolites of Moniliophthora perniciosa-resistant Theobroma cacao beans during spontaneous fermentation in southern Brazil.

L. P. Gomes, E. M. Del Aguila, V. M. Flosi Paschoalin, 2018, Journal of the science of food and agriculture.

Impact of Next Generation Sequencing Techniques in Food Microbiology

Baltasar Mayo, S. Delgado, B. Mayo, 2014, Current genomics.

Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains.

S. Delgado, B. Mayo, R. Peixoto, 2015, Journal of dairy science.

Probiotic and technological properties of Lactobacillus spp. strains from the human stomach in the search for potential candidates against gastric microbial dysbiosis

S. Delgado, B. Mayo, P. Ruas-Madiedo, 2015, Front. Microbiol..