Cláudia Cristina Auler do Amaral Santos

Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage

Cláudia Cristina Auler do Amaral Santos, Bárbara da Silva Libeck, Rosane Freitas Schwan · International Journal of Food Microbiology · 2014 · 135 citations

Biomanufacturing, Food Fermentation, Novel Functional Beverage +8

Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil

Cláudia Cristina Auler do Amaral Santos, Euziclei Gonzaga de Almeida, Gilberto Vinícius de Melo Pereira et al. · International Journal of Food Microbiology · 2012 · 54 citations

Food Fermentation, Alcoholic Beverage, Indigenous Juruna People +4

Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation

Cíntia Lacerda Ramos, Naira Sulany Oliveira de Sousa, Jessimara Ribeiro et al. · Food Microbiology · 2015 · 51 citations

Food Chemistry, Indigenous Beverage, Food Fermentation +7

<i>β</i>-Fructofuranosidase and<i>β</i>–D-Fructosyltransferase from New<i>Aspergillus carbonarius</i>PC-4 Strain Isolated from Canned Peach Syrup: Effect of Carbon and Nitrogen Sources on Enzyme Production

Gustavo Carvalho do Nascimento, Ryhára Dias Batista, Cláudia Cristina Auler do Amaral Santos et al. · The Scientific World JOURNAL · 2019 · 31 citations · Full text

Inoculated fermentation of orange juice (<i>Citrus sinensis</i>L.) for production of a citric fruit spirit

Cláudia Cristina Auler do Amaral Santos, Whasley Ferreira Duarte, Solange Cristina Carreiro et al. · Journal of the Institute of Brewing · 2013 · 26 citations · Full text

Engineering, Bioenergy, Food Chemistry +19