Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Adriana Barros de Cerqueira E Silva"'
Autor:
Mariana Barros de Cerqueira e Silva, Eric de Lima Silva Marques, Adriana Barros de Cerqueira e Silva, Sérgio Eduardo Soares, Paulo Túlio de Souza Silveira
Publikováno v:
Brazilian Journal of Development. 7:80316-80330
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::823b18ddfe2caed1dd38ad59b03a36e5
https://doi.org/10.34117/bjdv7n8-306
https://doi.org/10.34117/bjdv7n8-306
Autor:
Carine Martins Dos Santos, Adriana Barros de Cerqueira E Silva, Eric de Lima Silva Marques, Rachel Passos Rezende, Carlos Priminho Pirovani, Adriana Cristina Reis Ferreira, Luan Melo Andrade, Damião Wellington da Cruz Santos, Alberto Montejo Díaz, Marianna Ramos Soares, João Carlos Teixeira Dias
Publikováno v:
Brazilian Journal of Development. 7:60739-60759
Cocoa is a fruit of great economic importance, being the main raw material in the manufacture of chocolate. Among the stages of pre-processing, the main and most important is the spontaneous fermentation of the cocoa pulp by microorganisms, especiall
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19ed5d8b6ed1cce51d27c6433ad710da
https://doi.org/10.34117/bjdv7n6-448
https://doi.org/10.34117/bjdv7n6-448
Autor:
Adriana Barros de Cerqueira e Silva, Damião Wellington da Cruz Santos, João Dias Tavares Bisneto, Thalis Ferreira dos Santos, Rachel Passos Rezende, Adriana Cristina Reis Ferreira, João Carlos Teixeira Dias, Carla Cristina Romano, Eric de Lima Silva Marques, Denise Sande Santos
Publikováno v:
Food Chemistry. 328:127110
In the present work we aimed to demonstrate the influence of inoculum starter in support high quality fermentation. Cocoa fermentations were performed in wooden boxes and eight yeasts strains were used in separated fermentations of fine cocoa, type S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f6591b8e45eef5d18ebc2f2c246ab2b
https://doi.org/10.1016/j.foodchem.2020.127110
https://doi.org/10.1016/j.foodchem.2020.127110
Autor:
João Carlos Teixeira Dias, Eric de Lima Silva Marques, Rachel Passos Rezende, Eduardo Gross, Adriana Barros de Cerqueira e Silva, Suzana Rodrigues de Moura
Publikováno v:
Microorganisms
Volume 7
Issue 2
Microorganisms, Vol 7, Iss 2, p 29 (2019)
Volume 7
Issue 2
Microorganisms, Vol 7, Iss 2, p 29 (2019)
The mineralogical composition of caves makes the environment ideal for inhabitation by microbes. However, the bacterial diversity in the cave ecosystem remains largely unexplored. In this paper, we described the bacterial community in an oxic chamber
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95ac3fd379d175f0366fa4af327deb80
http://europepmc.org/articles/PMC6406701
http://europepmc.org/articles/PMC6406701