| Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications RJS de Castro, MAF Domingues, A Ohara, PK Okuro, JG dos Santos, ... Food structure 14, 17-29, 2017 | 160 | 2017 |
| Impact and significance of microbial contamination during fermentation for bioethanol production RP Brexó, AS Sant’Ana Renewable and Sustainable Energy Reviews 73, 423-434, 2017 | 95 | 2017 |
| Microbial interactions during sugar cane must fermentation for bioethanol production: does quorum sensing play a role? RP Brexó, AS Sant’Ana Critical reviews in biotechnology 38 (2), 231-244, 2018 | 29 | 2018 |
| High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses LP Margalho, BA Kamimura, RP Brexó, VO Alvarenga, AS Cebeci, ... Food microbiology 100, 103872, 2021 | 18 | 2021 |
| Chemometric classification of Brazilian artisanal cheeses from different regions according to major and trace elements by ICP-OES BM de Andrade, LP Margalho, DB Batista, IO Lucena, BA Kamimura, ... Journal of Food Composition and Analysis 109, 104519, 2022 | 15 | 2022 |
| Yeasts from indigenous culture for cachaca production and brewer's spent grain: Biodiversity and phenotypic characterization for biotechnological purposes RP Brexo, LR Brandao, RD Chaves, RJS Castro, AA Camara Jr, CA Rosa, ... Food and Bioproducts Processing 124, 107-120, 2020 | 6 | 2020 |
| Artisanal cachaça and brewer's spent grain as sources of yeasts with promising biotechnological properties RP Brexó, MGS Andrietta, AS Sant'Ana Journal of applied microbiology 125 (2), 409-421, 2018 | 5 | 2018 |
| Large scale survey of yeasts in frozen concentrated orange juice (FCOJ): Occurrence, diversity, and resistance to peracetic acid HM Nascimento, L do Prado-Silva, LR Brandão, RP Brexó, AA Câmara Jr, ... International journal of food microbiology 367, 109589, 2022 | 4 | 2022 |
| Influência da Composição do Meio de Cultura na produção de Enzimas Ligninolíticas e de Protease por Fungos Marinhos RP Brexó, MRZ Passarini, LS Durães BBR-Biochemistry and Biotechnology Reports 2 (3), 339-342, 2013 | 1 | 2013 |
| Enterotoxigenic Staphylococcus aureus in Brazilian artisanal cheeses: Occurrence, counts, phenotypic and genotypic profiles LP Margalho, JS Graça, BA Kamimura, SHI Lee, HDS Canales, ... Food Microbiology, 104531, 2024 | | 2024 |
| COMBINATION OF PLASMOLYSIS AND VACUUM AS STRATEGIES FOR BREWER’S SPENT YEASTS ENRICHMENT WITH VITAMIN D3 TJ COSTA, M THOMAZINI, JC JOSÉ, R BREXÓ, CSF TRINDADE Galoá, 2023 | | 2023 |
| Use of brewer's spent yeast in natura and chemically modified as biomass for ascorbic acid biosorption JC José, BC Soares, TJ Costa, RP Brexó, M Thomazini, ... Anais COBEQ, 2023 | | 2023 |
| Proteção de ácido ascórbico por meio de biossorção empregando levedura cervejeira como biossorvente JC José, TJ Costa, RP Brexó, M Thomazini, CS Favaro-Trindade Caderno de Resumos, 2022 | | 2022 |
| Aplicação da técnica de biossorção para impregnação de colecaciferol em leveduras residuais de cervejaria TJ Costa, JC José, M Thomazini, RP Brexó, CS Favaro-Trindade Caderno de Resumos, 2022 | | 2022 |
| Picolé de caldo de cana com maracujá como alternativa para consumo de probióticos RP Brexó, EG Farsoni, RR Petrus, CS Fávaro-Trindade 28. SIICUSP: resumos, 2020 | | 2020 |
| Produção e caracterização de picolé probiótico de caldo de cana com limão EG Farsoni, RP Brexó, RR Petrus, CS Fávaro-Trindade 28. SIICUSP: resumos, 2020 | | 2020 |
| Caracterização, interação com bactéria lática, e o impacto do reciclo de células e lavagem ácida durante fermentação etanólica sobre leveduras originárias de processo artesanal … RP Brexó [sn], 2017 | | 2017 |
| Produção de enzimas ligninolíticas, glioxal oxidase e proteases por fungos marinhos RP Brexó Universidade Estadual Paulista (Unesp), 2013 | | 2013 |
Anderson S. Sant'AnaDepartment of Food Science and Nutrition, Faculty of Food Engineering, University of CampinasE-mail confirmado em unicamp.br
