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Journal of Food Science and Technology|June 22, 2026
Protective agents to preserve lactic acid bacteria cell viability in type III sourdough dried by spray- and freeze-drying, and the influence on bread productionIvan De Marco, Fernanda Nunes Ferreira, Elena Bancalari, et al.
Journal of Dairy Science|May 31, 2022
Graduate Student Literature Review: Enterotoxigenic potential and antimicrobial resistance of staphylococci from Brazilian artisanal raw milk cheesesRenata Amanda Carneiro Aguiar, Fabienne Antunes Ferreira, Ricardo Souza Dias, et al.
Molecular Nutrition & Food Research|September 1, 2025
Bifidobacteria and Celiac Disease: Mechanisms of Probiotic Action in Reducing Gluten-Induced Cytotoxicity and InflammationTaynara Cipriano Scherer, Ivan De Marco, Natália Regina Coldebella Ferreira, et al.
Foods (Basel, Switzerland)|February 13, 2026
Study of the Probiotic Potential of Lactic Acid Bacteria Isolated from Artisanal Colonial Cheese and Evaluation of Microencapsulation as a Protective Method Under Simulated Gastrointestinal ConditionsIvan De Marco, Vanessa Cortina Zanetti, Ana Paula Zapelini de Melo, et al.
International Journal of Food Sciences and Nutrition|March 3, 2021
Reducing FODMAPs and improving bread quality using type II sourdough with selected starter culturesLeidiane Andreia Acordi Menezes, Ivan De Marco, Nataly Neves Oliveira Dos Santos, et al.
International Microbiology : the Official Journal of the Spanish Society for Microbiology|February 28, 2025
Assembly of a synthetic microbial community to ferment rice (Oryza sativa) bran for aquaculture feedstuffAntonio de Oliveira Vieira, Juliano De Dea Lindner, Adriano Faria Palmieri, et al.
International Journal of Food Microbiology|June 2, 2026
Enhancing coffee quality under humid subtropical conditions through ecological modulation of wet fermentation with an indigenous yeast starterCecília Marques Tenório Pereira, Gilberto Vinícius de Melo Pereira, Claudia Cristina Auler do Amaral Santos, et al.
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