Eunice Cassanego Ilha

Lactobacillus paracasei isolated from grape sourdough: acid, bile, salt, and heat tolerance after spray drying with skim milk and cheese whey

Eunice Cassanego Ilha, Tiago da Silva, Juliana Goulart Lorenz et al. · European Food Research and Technology · 2014 · 65 citations

Food Fermentation, Food Spoilage, Cheese Whey +11

Comparison of real-time PCR assay and plate count for Lactobacillus paracasei enumeration in yoghurt

Eunice Cassanego Ilha, Mirella Crhistine Scariot, Diana Treml et al. · Annals of Microbiology · 2015 · 34 citations · Full text

Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough

Krischina Singer Aplevicz, Jaciara Zarpellon Mazo, Eunice Cassanego Ilha et al. · Brazilian Journal of Pharmaceutical Sciences · 2014 · 33 citations · Full text

Food Fermentation, Niagara Rosada, Microbial Contamination +11

Utilization of bee (Apis mellifera) honey for vinegar production at laboratory scale.

Eunice Cassanego Ilha, Ernani Sebastião Sant’Anna, Regina C.O. Torres et al. · PubMed · 2000 · 16 citations

Food Chemistry, Alcoholic Fermentation, Biomanufacturing +15