Influence of fermentation time on characteristics of sourdough bread by Krischina Singer Aplevicz, Paulo José Ogliari, Ernani Sebastião Sant'Anna

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RESUMO DE TESE: ALGAS CULTIVATION, CHARACTERIZATION AND PROCESSING TECHNIQUES by Ângelo Paggi Matos, Ernani Sebastião Sant'Anna, Elisa Helena Siegel Moecke

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Potencial do soro de leite líquido como agente encapsulante de Bifidobacterium Bb-12 por spray drying: comparação com goma arábica Potential of liquid whey as the encapsulating age... by Fabiane Picinin de Castro-Cislaghi, Carlise Beddin Fritzen-Freire, Ernani Sebastião Sant'Anna

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Utilização de ácidos orgânicos como conservantes em linguiças curadas cozidas embaladas a vácuo by Ramona Cristina Prado Freiberger, Ernani Sebastião Sant Anna, Paulo Rogério Franchin, Roberto Degenhardt

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Teores de proteínas e lipídeos de Chlorella sp. cultivada em concentrado de dessalinização residual by Ângelo Paggi Matos, Luiz Rodrigo Ito Morioka, Ernani Sebastião Sant'Anna, Kepler Borges França

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Influence of desalinator wastewater for the cultivation of Arthrospira platensis. Fatty acids profile by Harriet Volkmann, Ulisses Imianovsky, Eliana Badiale Furlong, Jorge Luiz Barcelos Oliveira, Ernani Sebastião Sant’Anna

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Influence of a native strain of Staphylococcus xylosus on the microbiological, physicochemical and sensorial characteristics on milano salami type by Ângela Maria Fiorentini, Maristela Cortez Sawitzki, Teresinha Marisa Bertol, Anildo Cunha Júnior, Ernani Sebastião Sant'Anna

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Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough by Krischina Singer Aplevicz, Jaciara Zarpellon Mazo, Eunice Cassanego Ilha, Andréia Zilio Dinon, Ernani Sebastião Sant´Anna

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<b>Evaluation of sourdoughs for the production of bread using spontaneous fermentation technique by Krischina Singer Aplevicz, Jaciara Zarpellon Mazo, Newton Kramer dos Santos Neto, Fernanda Siqueira Nalevaiko, Ernani Sebastião Sant´Anna

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Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage by Ângela Maria Fiorentini, Maristela Cortez Sawitzki, Teresinha Marisa Bertol, Fábio Cristiano Angonesi Brod, Márcia Regina Pelisser, Ana Carolina Maisonnave Arisi, Ernani Sebastião Sant'Anna

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Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a by Milton Luiz Pinho Espirito Santo, Cristiane Lisboa, Fernanda Gonçalves Alves, Daniela Martins, Luiz Henrique Beirão, Ernani Sebastião Sant'Anna, Bernadette Dora Gombossy de Melo Franco

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