An updated review on bacterial community composition of traditional fermented milk products: what next-generation sequencing has revealed so far? by de Melo Pereira, Gilberto V., de Carvalho Neto, Dão Pedro, Maske, Bruna L., De Dea Lindner, Juliano, Vale, Alexander S., Favero, Gabriel R., Viesser, Jéssica, de Carvalho, Júlio C., Góes-Neto, Aristóteles, Soccol, Carlos R.

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A review on enzyme-producing lactobacilli associated with the human digestive process: From metabolism to application by Maske, Bruna L., de Melo Pereira, Gilberto V., da S. Vale, Alexander, de Carvalho Neto, Dão Pedro, Karp, Susan Grace, Viesser, Jéssica A., De Dea Lindner, Juliano, Pagnoncelli, Maria Giovana, Soccol, Vanete Thomaz, Soccol, Carlos R.

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Yeast viruses and their implications in fermented foods and beverages by Maske, Bruna L, De Carvalho Neto, Dão P, da Silva, Gabriela B, De Dea Lindner, Juliano, Soccol, Carlos R, de Melo Pereira, Gilberto V

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