<b>Fermented sausage production using <i>E. faecium</i> as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability

by Catharina Calochi Pires de Carvalho, Vidiany Aparecida Queiroz Santos, Raquel Gutierres Gomes, Fernando Leite Hoffmann
Published 2017-09-01

Grape peel (Syrah var.) jam as a polyphenol‐enriched functional food ingredient

by Frederico Lopes Amorim, Mariana Barros deCerqueira Silva, Marina Gonçalves Cirqueira, Roseane Santos Oliveira, Bruna Aparecida Souza Machado, Raquel Gutierres Gomes, Carolina Oliveira de Souza, Janice Izabel Druzian, Ederlan deSouza Ferreira, Marcelo Andrés Umsza‐Guez
Published 2019-05-01