Anay Priscilla David de Oliveira

Symbiotic goat milk ice cream with umbu fortified with autochthonous goat cheese lactic acid bacteria

Anay Priscilla David de Oliveira, Tássio José de Oliveira Almeida, Tamires Marques Bezerra Santos et al. · LWT · 2021 · 22 citations

Caprine, Food Fermentation, Animal Science +3

Lactic Acid Bacteria as Biological Control of Staphylococcus aureus in Goat "Coalho" Cheese

Rânmilla Cristhina Santos Castro, Anay Priscilla David de Oliveira, Eline Almeida Rodrigues de Souza et al. · Food Technology and Biotechnology · 2018 · 17 citations · Full text

Characterisation of <i>Staphylococcus aureus</i> strains from milk and goat cheese and evaluation of their inhibition by gallic acid, nisin and velame of the Brazilian caatinga

Anay Priscilla David de Oliveira, Mateus Matiuzzi da Costa, D. M. Nogueira et al. · International Journal of Dairy Technology · 2019 · 15 citations · Full text

Staphylococcus Aureus, Food Processing Facilities, Bacterial Pathogens +19

Autochthonous and commercial cultures with functional properties in goat milk supplemented with licuri fruit

Jane Viana de Souza, Anay Priscilla David de Oliveira, Íris Ferrari et al. · Food Bioscience · 2020 · 11 citations

Caprine, Functional Properties, Animal Nutrition +8

Lactic Acid Bacteria as Biological Control of Staphylococcus aureus in Coalho Goat Cheese

Rânmilla Cristhina Santos Castro, Anay Priscilla David de Oliveira, Eline Almeida Rodrigues de Souza et al. · SHILAP Revista de lepidopterología · 2018 · 11 citations · Full text