Ramon Peres Brexó

Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications

Ruann Janser Soares de Castro, Maria Aliciane Fontenele Domingues, André Ohara et al. · Food Structure · 2017 · 173 citations

Agriculture, Dairy Science, Food Science +17

Impact and significance of microbial contamination during fermentation for bioethanol production

Ramon Peres Brexó, Anderson S. Sant’Ana · Renewable and Sustainable Energy Reviews · 2017 · 106 citations

Life Sciences, Biotechnology, Microbiology +14

High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses

Larissa P. Margalho, Bruna A. Kamimura, Ramon Peres Brexó et al. · Food Microbiology · 2021 · 30 citations · Full text

Agriculture, Biotechnology, Microbiology +17

Chemometric classification of Brazilian artisanal cheeses from different regions according to major and trace elements by ICP-OES

Bárbara M. de Andrade, Larissa P. Margalho, Diego B. Batista et al. · Journal of Food Composition and Analysis · 2022 · 30 citations

Agriculture, Chemistry, Food Science +14

Impact of plasmolysis process on the enrichment of brewer’s spent yeast biomass with vitamin D3 by biosorption followed by spray-drying process

Tatielly de Jesus Costa, Marcelo Thomazini, Júlia Cristina José et al. · Food Research International · 2024 · 12 citations

Life Sciences, Biotechnology, Environmental Engineering +17