S.H.C. Sandes

Insight into succinylated modified soy protein isolate-sodium alginate emulsion gels: Structural properties, interactions and quercetin release behavior

A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing

“Physicochemical, immunomodulatory and safety aspects of milks fermented with Lactobacillus paracasei isolated from kefir”

Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures