Giovana B. Pagnoncelli
Dois Vizinhos, PR 85660000, Brazil
Last Updated: 09/26/2026
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Found 9 publications
Exploring Microbial Influence on Flavor Development during Coffee Processing in Humid Subtropical Climate through Metagenetic-Metabolomics Analysis.
Journal: Foods (Basel, Switzerland)
Published: May 10, 2024
Enhancing the Recovery of Bioactive Compounds of Soybean Fermented with Rhizopus oligosporus Using Supercritical CO2: Antioxidant, Anti-Inflammatory, and Oxidative Proprieties of the Resulting Extract.
Journal: Journal of fungi (Basel, Switzerland)
Published: August 26, 2022
Fermented Soy Products and Their Potential Health Benefits: A Review.
Journal: Microorganisms
Published: July 01, 2022
Chemical composition and health properties of coffee and coffee by-products.
Journal: Advances in food and nutrition research
Published: February 10, 2020
Draft Genome Sequence of Pediococcus acidilactici Strain LPBC161, Isolated from Mature Coffee Cherries during Natural Fermentation.
Journal: Microbiology resource announcements
Published: April 20, 2019
Microbiological, biochemical, and functional aspects of sugary kefir fermentation - A review.
Journal: Food microbiology
Published: February 10, 2017
Isolation, selection and evaluation of antagonistic yeasts and lactic acid bacteria against ochratoxigenic fungus Aspergillus westerdijkiae on coffee beans.
Journal: Letters in applied microbiology
Published: August 26, 2015
Single-step purification of chitosanases from Bacillus cereus using expanded bed chromatography.
Journal: International journal of biological macromolecules
Published: June 22, 2015
Production of enzymes by Paenibacillus chitinolyticus and Paenibacillus ehimensis to obtain chitooligosaccharides.
Journal: Applied biochemistry and biotechnology
Published: September 28, 2011
Showing 1-9 of 9
Last Updated: 09/26/2026