Angélica Olivier Bernardi

Survival and stability of Lactobacillus fermentum and Wickerhamomyces anomalus strains upon lyophilisation with different cryoprotectant agents

Raquel Stefanello, Elizabeth Harumi Nabeshima, Beatriz Thie Iamanaka et al. · Food Research International · 2018 · 74 citations

Quantitative Microbiology, Lactic Acid Bacteria, Bacteriology +7

The fungal problem in bread production: insights of causes, consequences, and control methods

Marcelo Valle Garcia, Angélica Olivier Bernardi, Marina Venturini Copetti · Current Opinion in Food Science · 2019 · 70 citations

Mycology, Fungal Problem, Food Mycology +6

Spoilage fungi in a bread factory in Brazil: Diversity and incidence through the bread-making process

Marcelo Valle Garcia, Angélica Olivier Bernardi, Gilson Parussolo et al. · Food Research International · 2019 · 53 citations

Incidence, populations and diversity of fungi from raw materials, final products and air of processing environment of multigrain whole meal bread

Juliana Lane Paixão dos Santos, Angélica Olivier Bernardi, Letícia L.P. Morassi et al. · Food Research International · 2016 · 51 citations

Fungal Diversity, Raw Materials, Food Mycology +8

Food industry spoilage fungi control through facility sanitization

Angélica Olivier Bernardi, Marcelo Valle Garcia, Marina Venturini Copetti · Current Opinion in Food Science · 2019 · 47 citations

Microbial Inactivation, Microbial Contamination, Food Spoilage +11