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Handray Fernandes de Souza

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Foods (Basel, Switzerland)|November 25, 2023
Plant-Based Fermented Beverages: Development and CharacterizationMarcela Aparecida Deziderio, Handray Fernandes de Souza, Eliana Setsuko Kamimura, et al.
Foods (Basel, Switzerland)|December 30, 2025
Application of <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> for Biological Detoxification of Chemical Contaminants in Foods: A Comprehensive ReviewKarina Nascimento Pereira, Amanda Cristina Dias de Oliveira, Handray Fernandes de Souza, et al.
Foods (Basel, Switzerland)|January 10, 2026
Shelf Life and Sensory Profile of Potentially Probiotic Mead Obtained by Co-Fermentation of Water Kefir and <i>Saccharomyces boulardii</i>Handray Fernandes de Souza, Ricardo Donizete Teixeira, Fabiano Vaquero Silva Junior, et al.
Food Research International (Ottawa, Ont.)|December 21, 2023
Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospectsHandray Fernandes de Souza, Giovana Felício Monteiro, Lorena Teixeira Bogáz, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Recent advances in the application of xylanases in the food industry and production by actinobacteria: A reviewHandray Fernandes de Souza, Lara Aguiar Borges, Victor Dédalo Di Próspero Gonçalves, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|March 8, 2023
Growing conditions of <i>Saccharomyces boulardii</i> for the development of potentially probiotic mead: Fermentation kinetics, viable cell counts and bioactive compoundsHandray Fernandes de Souza, Mariana Sousa Bessa, Victor Dédalo Di Próspero Gonçalves, et al.
Food Science and Biotechnology|September 27, 2024
Water kefir in co-fermentation with <i>Saccharomyces boulardii</i> for the development of a new probiotic meadHandray Fernandes de Souza, Lorena Teixeira Bogáz, Giovana Felício Monteiro, et al.
Food Science and Biotechnology|April 16, 2024
Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with <i>Saccharomyces boulardii</i>Handray Fernandes de Souza, Giovana Felicio Monteiro, Victor Dédalo Di Próspero Gonçalves, et al.
Foods (Basel, Switzerland)|July 27, 2024
Microencapsulation to Harness the Antimicrobial Potential of Essential Oils and Their Applicability in Dairy Products: A Comprehensive Review of the LiteratureHandray Fernandes de Souza, Fabio Ribeiro Dos Santos, Jeferson Silva Cunha, et al.
Food Research International (Ottawa, Ont.)|March 6, 2024
A fermented milk drink with Umbu (Spondias tuberosa) pulp and whey is effective for weight gain and re-nutrition in malnourished: An in vivo study in mice and childrenGabriela da Rocha Lemos Mendes, Handray Fernandes de Souza, João Pedro Antunes Lopes, et al.
Pageof 1

Showing results (1-10 of 10) with videos related to

Sort By:
Pageof 1
Foods (Basel, Switzerland)|November 25, 2023
Plant-Based Fermented Beverages: Development and CharacterizationMarcela Aparecida Deziderio, Handray Fernandes de Souza, Eliana Setsuko Kamimura, et al.
Foods (Basel, Switzerland)|December 30, 2025
Application of <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> for Biological Detoxification of Chemical Contaminants in Foods: A Comprehensive ReviewKarina Nascimento Pereira, Amanda Cristina Dias de Oliveira, Handray Fernandes de Souza, et al.
Foods (Basel, Switzerland)|January 10, 2026
Shelf Life and Sensory Profile of Potentially Probiotic Mead Obtained by Co-Fermentation of Water Kefir and <i>Saccharomyces boulardii</i>Handray Fernandes de Souza, Ricardo Donizete Teixeira, Fabiano Vaquero Silva Junior, et al.
Food Research International (Ottawa, Ont.)|December 21, 2023
Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospectsHandray Fernandes de Souza, Giovana Felício Monteiro, Lorena Teixeira Bogáz, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Recent advances in the application of xylanases in the food industry and production by actinobacteria: A reviewHandray Fernandes de Souza, Lara Aguiar Borges, Victor Dédalo Di Próspero Gonçalves, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|March 8, 2023
Growing conditions of <i>Saccharomyces boulardii</i> for the development of potentially probiotic mead: Fermentation kinetics, viable cell counts and bioactive compoundsHandray Fernandes de Souza, Mariana Sousa Bessa, Victor Dédalo Di Próspero Gonçalves, et al.
Food Science and Biotechnology|September 27, 2024
Water kefir in co-fermentation with <i>Saccharomyces boulardii</i> for the development of a new probiotic meadHandray Fernandes de Souza, Lorena Teixeira Bogáz, Giovana Felício Monteiro, et al.
Food Science and Biotechnology|April 16, 2024
Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with <i>Saccharomyces boulardii</i>Handray Fernandes de Souza, Giovana Felicio Monteiro, Victor Dédalo Di Próspero Gonçalves, et al.
Foods (Basel, Switzerland)|July 27, 2024
Microencapsulation to Harness the Antimicrobial Potential of Essential Oils and Their Applicability in Dairy Products: A Comprehensive Review of the LiteratureHandray Fernandes de Souza, Fabio Ribeiro Dos Santos, Jeferson Silva Cunha, et al.
Food Research International (Ottawa, Ont.)|March 6, 2024
A fermented milk drink with Umbu (Spondias tuberosa) pulp and whey is effective for weight gain and re-nutrition in malnourished: An in vivo study in mice and childrenGabriela da Rocha Lemos Mendes, Handray Fernandes de Souza, João Pedro Antunes Lopes, et al.
Pageof 1