Thamylles Thuany Mayrink Lima

How to deliver sourdough with appropriate characteristics for the bakery industry? The answer may be provided by microbiota

Thamylles Thuany Mayrink Lima, Bianca de Oliveira Hosken, Juliano De Dea Lindner et al. · Food Bioscience · 2023 · 35 citations

Agriculture, Food Science, Microbiology +14

Traditional Brazilian fermented foods: cultural and technological aspects

Thamylles Thuany Mayrink Lima, Bianca de Oliveira Hosken, Bárbara Côgo Venturim et al. · Journal of Ethnic Foods · 2022 · 26 citations · Full text

Agriculture, Food Science, Microbiology +17

Underexplored Potential of Lactic Acid Bacteria Associated with Artisanal Cheese Making in Brazil: Challenges and Opportunities

Bianca de Oliveira Hosken, Gilberto Vinícius de Melo Pereira, Thamylles Thuany Mayrink Lima et al. · Fermentation · 2023 · 22 citations · Full text

Agriculture, Food Science, Microbiology +17

Genomic and biological characterization of a new member of the genus Phikmvvirus infecting phytopathogenic Ralstonia bacteria

André da Silva Xavier, Fernanda Pereira da Silva, Pedro Marcus Pereira Vidigal et al. · Archives of Virology · 2018 · 15 citations

Life Sciences, Microbiology, Molecular Biology +14

Genomic Analysis Unveils the Pervasiveness and Diversity of Prophages Infecting Erwinia Species

Túlio Morgan, Rafael Reis de Rezende, Thamylles Thuany Mayrink Lima et al. · Pathogens · 2022 · 12 citations · Full text

Life Sciences, Genetics, Microbiology +17