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论文共 86 篇作者统计合作学者相似作者

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Development of Potentially Probiotic Mead from Co-Fermentation by Saccharomyces Cerevisiae Var. Boulardii and Kombucha Microorganisms
Handray Fernandes de Souza, Eduardo Novais Souza Freire, Giovana Felicio Monteiro, Lorena Teixeira Bogaz, Ricardo Donizete Teixeira, Fabiano Vaquero Silva Junior, Felipe Donizete Teixeira,Joao Vitor dos Santos,Marina Vieira de Carvalho,Ramon da Silva Rocha,Adriano Gomes da Cruz,Juliana Maria Leite Nobrega de Moura Bell,Igor Viana Brandi,Eliana Setsuko Kamimura
FERMENTATION-BASELno. 9 (2024)
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Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects
Handray Fernandes de Souza, Giovana Felicio Monteiro, Lorena Teixeira Bogaz, Eduardo Novais Souza Freire, Karina Nascimento Pereira,Marina Vieira de Carvalho,Adriano Gomes da Cruz,Igor Viana Brandi,Eliana Setsuko Kamimura
FOOD RESEARCH INTERNATIONAL (2024): 113716-113716
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Water Kefir in Co-Fermentation with Saccharomyces Boulardii for the Development of a New Probiotic Mead
Handray Fernandes de Souza, Lorena Teixeira Bogaz, Giovana Felicio Monteiro, Eduardo Novais Souza Freire, Karina Nascimento Pereira,Marina Vieira de Carvalho,Ramon da Silva Rocha,Adriano Gomes da Cruz,Igor Viana Brandi,Eliana Setsuko Kamimura
FOOD SCIENCE AND BIOTECHNOLOGYno. 14 (2024): 3299-3311
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作者统计

#Papers: 86

#Citation: 667

H-Index: 17

G-Index: 24

Sociability: 6

Diversity: 2

Activity: 12

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