Hugo Calixto Fonseca

Probiotic Properties of Lactobacilli and Their Ability to Inhibit the Adhesion of Enteropathogenic Bacteria to Caco-2 and HT-29 Cells

Hugo Calixto Fonseca, Dirceu de Sousa Melo, Cíntia Lacerda Ramos et al. · Probiotics and Antimicrobial Proteins · 2020 · 174 citations

Probiotic, Antimicrobial Susceptibility, Ht-29 Cells +7

Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee

Débora Mara de Jesus Cassimiro, Nádia Nara Batista, Hugo Calixto Fonseca et al. · International Journal of Food Microbiology · 2022 · 72 citations

Food Fermentation, Lactic Acid Bacteria, Biochemical Engineering +9

Evaluation of potentially probiotic yeasts and Lactiplantibacillus plantarum in co-culture for the elaboration of a functional plant-based fermented beverage

Dirceu de Sousa Melo, Aline Galvão Tavares Menezes, Hugo Calixto Fonseca et al. · Food Research International · 2022 · 63 citations

Probiotic, Probiotic Yeasts, Food Fermentation +6

Sensory and flavor-aroma profiles of passion fruit juice fermented by potentially probiotic Lactiplantibacillus plantarum CCMA 0743 strain

Hugo Calixto Fonseca, Dirceu de Sousa Melo, Cíntia Lacerda Ramos et al. · Food Research International · 2021 · 60 citations

Food Fermentation, Passion Fruit Juice, Flavor-aroma Profiles +5

Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality

Débora Mara de Jesus Cassimiro, Nádia Nara Batista, Hugo Calixto Fonseca et al. · Food Microbiology · 2022 · 52 citations

Wet Fermentation, Engineering, Food Fermentation +7