Leidiane Andréia Acordi Menezes

Use of sourdough fermentation to reducing FODMAPs in breads

Leidiane Andréia Acordi Menezes, Luciano Molognoni, Leandro Antunes de Sá Ploêncio et al. · European Food Research and Technology · 2019 · 66 citations

Agriculture, Food Science, Microbiology +12

Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil

Leidiane Andréia Acordi Menezes, Maria Luisa Savo Sardaro, Rubens Tadeu Delgado Duarte et al. · Food Microbiology · 2019 · 46 citations · Full text

Agriculture, Food Science, Microbiology +16

How to deliver sourdough with appropriate characteristics for the bakery industry? The answer may be provided by microbiota

Thamylles Thuany Mayrink Lima, Bianca de Oliveira Hosken, Juliano De Dea Lindner et al. · Food Bioscience · 2023 · 35 citations

Agriculture, Food Science, Microbiology +14

Reducing FODMAPs and improving bread quality using type II sourdough with selected starter cultures

Leidiane Andréia Acordi Menezes, Ivan De Marco, N. Neves et al. · International Journal of Food Sciences and Nutrition · 2021 · 32 citations

Agriculture, Food Science, Microbiology +17

Soy extract and maltodextrin as microencapsulating agents for <i>Lactobacillus acidophilus:</i> a model approach

Leidiane Andréia Acordi Menezes, Carlos Antonio Matias de Almeida, Nayra Mendes de Souza Mattarugo et al. · Journal of Microencapsulation · 2018 · 29 citations

Agriculture, Biotechnology, Food Science +16