Paulo Henrique Alves da Silva

Biochemical and Molecular Characterization of<i>Saccharomyces cerevisiae</i>Strains Obtained from Sugar-Cane Juice Fermentations and Their Impact in Cachaca Production

Valdinéia Aparecida Oliveira, Maristela A. Vicente, Luciano Gomes Fietto et al. · Applied and Environmental Microbiology · 2007 · 52 citations · Full text

Extraction, identification and enzymatic synthesis of acylated derivatives of anthocyanins from jaboticaba (<i><scp>M</scp>yrciaria cauliflora</i>) fruits

Vanessa Cristina de Castro, Paulo Henrique Alves da Silva, Eduardo Basílio de Oliveira et al. · International Journal of Food Science & Technology · 2013 · 32 citations

Engineering, Acylated Derivatives, Enzymatic Synthesis +20

Selection of yeasts from bee products for alcoholic beverage production

Mayara Salgado Silva, Luciana Marina Arruda, Pedro Lanna Xavier et al. · Brazilian Journal of Microbiology · 2019 · 28 citations · Full text

Food Chemistry, Biomanufacturing, Biosynthesis +10

Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations

Anderson Proust Gonçalves de Souza, Maristela A. Vicente, Raphael Contelli Klein et al. · Antonie van Leeuwenhoek · 2011 · 24 citations

Biosynthesis, Biomanufacturing, Food Fermentation +11

Effects of nitrogen supplementation on Saccharomyces cerevisiae JP14 fermentation for mead production

Eduardo Luís Menezes de Almeida, Gustavo MOREIRA E SILVA, Igor de Albuquerque Vassalli et al. · Food Science and Technology · 2020 · 20 citations · Full text