Karina Nascimento Pereira

3PUBLICATIONS
10CO-AUTHORS
Te oranga ā-pāpori, ā-hinengaro, ā-ahurea, ā-wairua o te Māori (Māori social, cultural, emotional and spiritual wellbeing)Beverage chemistry and beverage sensory scienceFood packaging, preservation and processing
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Publications (3)

|Oct 16, 2026
Sensory Analysis of Cupuaçu (Theobroma grandiflorum) Melomel Produced with Saccharomyces cerevisiae var. boulardii Using Acceptance Testing and the Check-All-That-Apply (CATA) Method.

|Jan 10, 2026
Shelf Life and Sensory Profile of Potentially Probiotic Mead Obtained by Co-Fermentation of Water Kefir and Saccharomyces boulardii.

Handray Fernandes de Souza, Ricardo Donizete Teixeira, Fabiano Vaquero Silva Junior

|Dec 30, 2025
Application of Saccharomyces cerevisiae var. boulardii for Biological Detoxification of Chemical Contaminants in Foods: A Comprehensive Review.

Karina Nascimento Pereira, Amanda Cristina Dias de Oliveira, Handray Fernandes de Souza

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Frequent Collaborators

2 joint publications

Carlos Augusto Fernandes de Oliveira

2 joint publications

Ricardo Donizete Teixeira

1 joint publications

Amanda Cristina Dias de Oliveira

1 joint publications

Handray Fernandes de Souza