Wilma Aparecida Spinosa

8PUBLICATIONS
24CO-AUTHORS
FermentationFood chemistry and food sensory scienceAgricultural molecular engineering of nucleic acids and proteins
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Publications (8)

|May 11, 2026
Optimized Low-Cost medium for Komagataeibacter intermedius V-05 bacterial cellulose production.

|Sep 26, 2025
Sustainability and Influencing Factors in Bacterial Cellulose Production: A Review of the Impact of Microorganisms, Culture Media and Cultivation Methods.

Rebeca Priscila Flora Catarino, Vinicius Avanzi Barbosa Mascareli, Viviane Lopes Leite da Costa

|Apr 11, 2024
Açaí Flan, A Functional Food with Lacticaseibacillus rhamnosus HN001 Probiotic: Physicochemical Characteristics, Probiotic Survival, Sensory Acceptance and Consumer Perception.

Paulyne Tolentino Anselmo, Beatriz Cardoso Sabino, Carla Prado Rosolém

|May 18, 2023
Role of Acetic Acid Bacteria in Food and Beverages.

Natália Norika Yassunaka Hata, Monica Surek, Daniele Sartori

|Feb 17, 2023
Bacterial cellulose production by Komagataeibacter hansenii can be improved by successive batch culture.

Rodrigo José Gomes, Elza Iouko Ida, Wilma Aparecida Spinosa

|Jun 10, 2022
Nutritional Supplementation with Amino Acids on Bacterial Cellulose Production by Komagataeibacter intermedius: Effect Analysis and Application of Response Surface Methodology.

Rodrigo José Gomes, Elza Iouko Ida, Wilma Aparecida Spinosa

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Frequent Collaborators

4 joint publications

Rodrigo José Gomes

3 joint publications

Elza Iouko Ida

2 joint publications

Viviane Lopes Leite da Costa

2 joint publications

Natália Norika Yassunaka-Hata