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Karina Teixeira Magalhães-Guedes

Federal University of Bahia

14

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34

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Novel bioactive nanoparticles from crude palm oil and its fractions as foodstuff ingredients.

2022 Food Chemistry
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Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices

2021 Cyta-journal of Food
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Fermentation of kefir grains in different brazilian raw cane sugar commercial brands

2020
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Development of arrowroot flour fermented by kefir grains.

2020 Journal of Food Science
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The Dialogue between the Intestine-brain Axis: What is the Role of Probiotics?

2020
- Karina Teixeira Magalhães-Guedes
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Innovative functional nanodispersion: Combination of carotenoid from Spirulina and yellow passion fruit albedo

2019 Food Chemistry
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Use of Maldi-Tof MS biosensor in microbial assessment of Brazilian kefir grains

2019
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Cocoa’s Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by Saccharomyces cerevisiae AWRI726

2019 The Scientific World Journal
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Probiotic Yogurt with Brazilian Red Propolis: Physicochemical and Bioactive Properties, Stability, and Shelf Life

2019 Journal of Food Science
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Uso de biossensor a laser para avaliação da atividade metabólica microbiana do vinagre de kefir

2018 Pesquisa Agropecuaria Brasileira
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