Search Results - Joyceana Oliveira Correia

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  1. 1
    Goat Cheese Produced with Sunflower ( Helianthus annuus L.) Seed Extract and a Native Culture of Limosilactobacillus mucosae : Characterization and Probiotic Survival

    Goat Cheese Produced with Sunflower ( Helianthus annuus L.) Seed Extract and a Native Culture of Limosilactobacillus mucosae : Characterization and Probiotic Survival by Lima Júnior, Dôrian Cordeiro, da Silva Quirino, Viviane Maria, de Moura, Alícia Santos, Correia, Joyceana Oliveira, Furtado, João Ricardo, Florêncio, Isanna Menezes, da Silva, Márcia Maria Cândido, Salles, Hévila Oliveira, Dos Santos, Karina Maria Olbrich, do Egito, Antonio Silvio, Buriti, Flávia Carolina Alonso

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  2. 2
    Correction: Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp

    Correction: Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverag... by Alves Garcia, Sabrina Laís, Monteiro da Silva, Gabriel, Svendsen Medeiros, Juliana Maria, Rocha de Queiroga, Anna Paula, Brito de Queiroz, Blenda, Bezerra de Farias, Daniely Rayane, Correia, Joyceana Oliveira, Florentino, Eliane Rolim, Alonso Buriti, Flávia Carolina

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  3. 3
    Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) skeels pulp

    Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containin... by Sabrina Laís Alves Garcia, Silva, G M, Svendsen Medeiros, Juliana Maria, Queiroga, A P R, Queiroz, B B, Farias, D R B, Joyceana Oliveira Correia, Eliane Rolim Florentino, Flávia Carolina Alonso Buriti

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  4. 4
    Lactose hydrolysis implications on dairy beverages with autochthonous Limosilactobacillus mucosae and Syzygium cumini pulp

    Lactose hydrolysis implications on dairy beverages with autochthonous Limosilactobacillus mucosae and Syzygium cumini pulp by Dantas, Débora Santos, da Silva Gomes, Lisandra, Costa Gonçalves, Luiza Soliana, Correia, Joyceana Oliveira, Silva, Gabriel Monteiro da, Rocha de Queiroga, Anna Paula, dos Santos, Karina Maria Olbrich, Florentino, Eliane Rolim, Alonso Buriti, Flávia Carolina

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  5. 5
    Influence of co-cultures of Streptococcus thermophilu s and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp

    Influence of co-cultures of Streptococcus thermophilu s and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containi... by Garcia, Sabrina Laís Alves, da Silva, Gabriel Monteiro, Medeiros, Juliana Maria Svendsen, de Queiroga, Anna Paula Rocha, de Queiroz, Blenda Brito, de Farias, Daniely Rayane Bezerra, Correia, Joyceana Oliveira, Florentino, Eliane Rolim, Alonso Buriti, Flávia Carolina

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  6. 6
    Correction: Influence of co-cultures of and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing (L.) Skeels pulp

    Correction: Influence of co-cultures of and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing (L.) Skeels p... by Alves Garcia, Sabrina Laís, Monteiro da Silva, Gabriel, Svendsen Medeiros, Juliana Maria, Rocha de Queiroga, Anna Paula, Brito de Queiroz, Blenda, Bezerra de Farias, Daniely Rayane, Correia, Joyceana Oliveira, Florentino, Eliane Rolim, Alonso Buriti, Flávia Carolina

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  7. 7
    Influence of co-cultures of s and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing (L.) skeels pulp

    Influence of co-cultures of s and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing (L.) skeels pulp by Garcia, Sabrina Laís Alves, Silva, G. M, Medeiros, Juliana Maria Svendsen, Queiroga, A. P. R, Queiroz, B. B, Farias, D. R. B, Correia, Joyceana Oliveira, Florentino, Eliane Rolim, Alonso Buriti, Flávia Carolina

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