Nathália R C M Castanho

Lentinula edodes mushroom as an ingredient to enhance the nutritional and functional properties of cereal bars

A. Jozala, D. Grotto, J. O. Oliveira Junior, 2020, Journal of Food Science and Technology.

Comparative Study on Lead and Copper Biosorption Using Three Bioproducts from Edible Mushrooms Residues

B. Batista, A. Jozala, D. Grotto, 2021, Journal of fungi.

Evaluation of Bacillus subtilis as a Tool for Biodegrading Diesel Oil and Gasoline in Experimentally Contaminated Water and Soil

M. Chaud, A. Jozala, D. Grotto, 2023, Current Microbiology.