Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread by Camilly Fratelli, Fernanda Garcia Santos, Denise Garcia Muniz, Sascha Habu, Anna Rafaela Cavalcante Braga, Vanessa Dias Capriles

Get full text

Antitumour Activity of Grifola frondosa Exopolysaccharides Produced by Submerged Fermentation Using Sugar Cane and Soy Molasses as Carbon Sources by Ashok Pandey, Adriane Bianchi Pedroni Medeiros, Miguel Daniel Noseda, Vanete Thomaz-Soccol, Richard Fhillipy Bosqui Teixeira, Sascha Habu, Jacqueline Sugitani Chimilovski, Carlos Ricardo Soccol

Get full text

Phytic Acid against <i>Clostridium perfringens</i> Type A: A Food Matrix Study by Ana Paula Marinho Bloot, Daneysa Lahis Kalschne, Diego Ricardo Nunes Nogues, Joana S. Amaral, Eder Lisandro Moraes Flores, Eliane Colla, Sascha Habu, Ilton José Baraldi, Cristiane Canan

Get full text

Analysis and glycosyl composition of the exopolysaccharide isolated from submerged fermentation of Ganoderma lucidum CG144 by Rosália Rubel, Leandro Freire dos Santos, Herta Stutz Dalla Santa, Luciana Porto de Souza Vandenberghe, Adenise Lorenci Woiciechowski, Júlio Cesar de Carvalho, Sascha Habu, Francisco Menino Destéfanis Vítola, Christopher Augur, Carlos Ricardo Soccol

Get full text