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Optics Letters|July 15, 2024
Coherent beam combining of optical vorticesHossein Fathi, Mikko Närhi, Rafael Barros, et al.
Foodborne Pathogens and Disease|January 15, 2020
The Effect of Food Handler Certification on Food Premises in Ontario, CanadaEli Rafael Barros, Wendy Pons, Ian Young, et al.
Revista De Saude Publica|April 7, 2021
Smoking prevalence and economic crisis in BrazilLuis Eugenio de Souza, Davide Rasella, Rafael Barros, et al.
Letters in Applied Microbiology|May 4, 2023
Influence of mineral ions on the growth and fermentation performance of Dekkera bruxellensis GDB248Rayssa Karla Silva, Will de Barros Pita, Marcos Antonio de Morais Junior, et al.
Applied Biochemistry and Biotechnology|September 25, 2014
Mineral composition of the sugarcane juice and its influence on the ethanol fermentationRafael Barros de Souza, João Assis S de Menezes, Raquel de Fátima Rodrigues de Souza, et al.
Applied Biochemistry and Biotechnology|March 3, 2023
The Metabolism of Respiring Carbon Sources by Dekkera bruxellensis and Its Relation with the Production of AcetateGilberto Henrique Teles, Mariana Rodrigues Xavier, Jackeline Maria Da Silva, et al.
Applied Biochemistry and Biotechnology|January 28, 2021
Production of 1,3-propanediol by Lactobacillus diolivorans from agro-industrial residues and cactus cladode acid hydrolyzateJuliana Silva de Santana, Juliana Luna da Silva, Emmanuel Damilano Dutra, et al.
Molecular Ecology|January 22, 2022
The structure of tropical bat-plant interaction networks during an extreme El Niño-Southern Oscillation eventHernani F M Oliveira, Rafael Barros Pereira Pinheiro, Isabela Galarda Varassin, et al.
Microbiological Research|March 9, 2020
Gene regulation of the Lactobacillus vini in response to industrial stress in the fuel ethanol productionAllyson Andrade Mendonça, Paula Katharina Nogueira da Silva, Tiago Luiz Santana Calazans, et al.
Journal of Molecular Microbiology and Biotechnology|February 5, 2016
Genetic Interaction between HOG1 and SLT2 Genes in Signalling the Cellular Stress Caused by Sulphuric Acid in Saccharomyces cerevisiaeRodrigo Mendonça de Lucena, Carolina Elsztein, Rafael Barros de Souza, et al.
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