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Journal of Microencapsulation|February 6, 2019
Soy extract and maltodextrin as microencapsulating agents for Lactobacillus acidophilus: a model approachLeidiane Andreia Acordi Menezes, Carlos Antonio Matias de Almeida, Nayra Mendes de Souza Mattarugo, et al.
Food Chemistry|August 4, 2023
Label-free quantitative proteomics to exploit the impact of sourdough fermentation on reducing wheat allergenic fractionsLeidiane Andreia Acordi Menezes, Mariana Pinheiro Costa Pimentel, Thais de Oliveira Alves, 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.
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