Bianca de Oliveira Hosken

Traditional Brazilian fermented foods: cultural and technological aspects

José Guilherme Prado Martin, Thamylles Thuany Mayrink Lima, Bianca de Oliveira Hosken, 2022, Journal of Ethnic Foods.

Underexplored Potential of Lactic Acid Bacteria Associated with Artisanal Cheese Making in Brazil: Challenges and Opportunities

G. V. Melo Pereira, J. Ribeiro, Thamylles Thuany Mayrink Lima, 2023, Fermentation.

How to deliver sourdough with appropriate characteristics for the bakery industry? The answer may be provided by microbiota

J. Lindner, Thamylles Thuany Mayrink Lima, Bianca de Oliveira Hosken, 2023, Food Bioscience.