Cássia Roberta Campos

Brazilian kefir: structure, microbial communities and chemical composition

Karina Teixeira Magalhães‐Guedes, Gilberto Vinícius de Melo Pereira, Cássia Roberta Campos et al. · Brazilian Journal of Microbiology · 2011 · 191 citations · Full text

Acetic Acid Bacteria, Food Fermentation, Chemical Composition +11

Brazilian kefir: structure, microbial communities and chemical composition.

Karina Teixeira Magalhães‐Guedes, Gilberto Vinícius de Melo Pereira, Cássia Roberta Campos et al. · PubMed · 2011 · 135 citations · Full text

Using the residue of spirit production and bio-ethanol for protein production by yeasts

Cristina Ferreira Silva, Silvio Lovato Arcuri, Cássia Roberta Campos et al. · Waste Management · 2010 · 46 citations

Biomanufacturing, Engineering, Bioenergy +7

Features of<i>Saccharomyces cerevisiae</i>as a culture starter for the production of the distilled sugar cane beverage, cachaça in Brazil

Cássia Roberta Campos, Cristina Ferreira Silva, Disney Ribeiro Dias et al. · Journal of Applied Microbiology · 2009 · 43 citations · Full text

Efficiency of physicochemical and biological treatments of vinasse and their influence on indigenous microbiota for disposal into the environment

Cássia Roberta Campos, Vanessa Alvarenga Mesquita, Cristina Ferreira Silva et al. · Waste Management · 2014 · 34 citations

Engineering, Environmental Engineering, Biological Treatments +12