Carlos R. Soccol
Cp 19011
Curitiba, PR 81531980, Brazil
Curitiba, PR 81531980, Brazil
Last Updated: 09/26/2026
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Found 161 publications
Enhancing coffee quality under humid subtropical conditions through ecological modulation of wet fermentation with an indigenous yeast starter.
Journal: International journal of food microbiology
Published: March 28, 2026
Extreme Glycosyl Hydrolases: strategic biological agents for the circular economy.
Journal: Preparative biochemistry & biotechnology
Published: February 25, 2026
Biomass and precision fermentation inputs for cultivated meat: Advances, sustainability, food safety, and techno-economic perspectives.
Journal: Food research international (Ottawa, Ont.)
Published: November 25, 2025
Integrated microbial-metabolomic analysis reveals how fermentation contributes to the unique flavor of African Arabica coffee.
Journal: Food chemistry. Molecular sciences
Published: October 24, 2025
Production of second-generation polyhydroxybutyrate from corn hydrolysis residue and biopolymer characterization - A strategy to repurpose agro-wastes.
Journal: International journal of biological macromolecules
Published: August 30, 2025
Electrochemical immunosensor construction using Lbk39 recombinant protein for leishmaniasis diagnosis.
Journal: International journal of biological macromolecules
Published: April 14, 2025
Optimized production of ligninolytic enzymes by immobilized Phanerochaete chrysosporium in a lab-scale bioreactor.
Journal: Preparative biochemistry & biotechnology
Published: March 15, 2025
Second-Generation Polyhydroxybutyrate Production From Pretreated Corn Lignocellulosic Fraction as a Strategy to Repurpose by Products From the Corn-Processing Chain.
Journal: Biotechnology and applied biochemistry
Published: February 19, 2025
Biological approaches to mitigate heavy metal pollution from battery production effluents: advances, challenges, and perspectives.
Journal: Environmental science and pollution research international
Published: February 18, 2025
Comparative microbiomes reveal microbial signatures in coffee fermentation and flavor development across distinct Brazilian biomes.
Journal: World journal of microbiology & biotechnology
Published: January 25, 2025
Last Updated: 09/26/2026