Data | Título | Autor(es) | Tipo | Acesso |
2011 | Brazilian kefir: structure, microbial communities and chemical composition | Magalhães, Karina Teixeira; Pereira, Gilberto V. de Melo; Campos, Cássia Roberta, et al. | Artigo | Acesso aberto |
2011 | Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture | Magalhães, Karina Teixeira; Dias, Disney R.; Pereira, Gilberto V. de Melo, et al. | Artigo | Acesso aberto |
2009 | Comparative analyze of the kefir fermentation process and microbiota, using milk and cheese whey as substrates | Magalhães, Karina Teixeira; Pereira, M. A.; Dragone, Giuliano, et al. | Resumo em ata de conferência | Acesso aberto |
2011 | Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir | Magalhães, Karina Teixeira; Dragone, Giuliano; Pereira, Gilberto V. de Melo, et al. | Artigo | Acesso aberto |
2010 | Production of fermented cheese whey-based beverage using kefir grains as starter culture : evaluation of morphological and microbial variations | Magalhães, Karina Teixeira; Pereira, M. A.; Nicolau, Ana, et al. | Artigo | Acesso aberto |