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Marina Vieira de Carvalho

Faculdade de Zootecnia e Engenharia de Alimentos - FZEA · Universidade de São Paulo

https://researchid.co/marinavc
@usp.br
418Google Scholar Citations
13Google Scholar h-index
17Google Scholar i10-index

Recent Google Scholar Publications

  1. Technological aspects of Saccharomyces cerevisiae var. boulardii applications in fermented alcoholic beverages: A review
    Quality Assurance and Safety of Crops & Foods 17 (3), 186-201 , 2025, 2025 | Citations: 2.0
  2. Flexibilidade Psicológica, Valores e Compromisso no Local de Trabalho
    Knowledge Journal, 32-49 , 2025, 2025
  3. Production of “Melomel” from Cupuaçu ( Theobroma grandiflorum ) Using the Probiotic Yeast Saccharomyces cerevisiae var. boulardii
    Fermentation 11 (5), 253 , 2025, 2025 | Citations: 4.0
  4. Application of essential oils as natural antimicrobials in lactic acid bacteria contaminating fermentation for the production of organic cachaça
    International Journal of Food Microbiology 424, 110742 , 2024, 2024 | Citations: 6.0
  5. Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: Fermentation kinetics, viable cell counts and bioactive compounds
    Food Science and Technology International 30 (7), 603-613 , 2024, 2024 | Citations: 20.0

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