Extensão inovadora para agregação de renda à cadeia produtiva de mel de abelhas-sem-ferrão

by Wilma Aparecida Spinosa, Fernanda Carla Henrique Bana, José Humberto Soares, Ana Claudia Arruda Motta Soares
Published 2021-08-01

Organic brown sugar and jaboticaba pulp influence on water kefir fermentation

by Tainá Miranda Destro, Denise da Fontoura Prates, Lycio Shinji Watanabe, Sandra Garcia, Guilherme Biz, Wilma Aparecida Spinosa

Acetic Acid Fermentation of Soybean Molasses and Characterisation of the Produced Vinegar

by Lucas Caldeirão Rodrigues Miranda, Rodrigo José Gomes, José Marcos Gontijo Mandarino, Elza Iouko Ida, Wilma Aparecida Spinosa
Published 2020-01-01

Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

by Wilma Aparecida Spinosa, Vitório dos Santos Júnior, Diego Galvan, Jhonatan Luiz Fiorio, Raul Jorge Hernan Castro Gomez
Published 2015-03-01

Relationships among oil content, protein content and seed size in soybeans

by Mario Marega Filho, Deonisio Destro, Lilian Azevedo Miranda, Wilma Aparecida Spinosa, Mercedes Concórdia Carrão-Panizzi, Ricardo Montalván
Published 2001-03-01

<b>Syrup production via enzymatic conversion of a byproduct (broken rice) from rice industry

by Wilma Aparecida Spinosa, Vitório dos Santos Júnior, Diego Galvan, Jhonatan Luiz Fiorio, Raul Jorge Herman Castro Gomez
Published 2016-01-01

Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications

by Rodrigo José Gomes, Maria de Fatima Borges, Morsyleide de Freitas Rosa, Raúl Jorge Hernan Castro-Gómez, Wilma Aparecida Spinosa
Published 2018-01-01

Study of bacteria Gluconobacter sp.: isolation, purification, phenotypic and molecular identification Estudo de bactérias do gênero Gluconobacter: isolamento, purificação, identifi...

by André Luiz Dorini de Oliveira, Vitório Santos Junior, Rhavena Graziela Liotti, Estevão Zilioli, Wilma Aparecida Spinosa, João Tadeu Ribeiro-Paes
Published 2010-03-01

Residual production of pineapple biomass under different levels of nitrogen and potassium in northwestern Paraná

by Maria Elisa Vicentini, Paulo Henrique Caramori, Sergio Luiz Colucci de Carvalho, Luciano Grillo Gil, Wilma Aparecida Spinosa, Geovanna Cristina Zaro, Wilian da Silva Ricce, Alessandra Maria Detoni
Published 2015-12-01

Produção de fermentado acético a partir de melaço de soja

by Lucas Caldeirão Rodrigues Miranda
Published 2015

Bebidas fermentadas por kefir de água a partir de sucos de resíduo de abacaxi

by Jéssica Lima de Menezes
Published 2018

Cultura mista de Kefir no desenvolvimento de bebida fermentada não alcoólica de pitaia (Hylocereus polyrhizus)

by Raíssa Sant'Ana Bueno
Published 2018