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List of works by Antônio F Carvalho

Bacterial diversity of artisanal cheese from the Amazonian region of Brazil during the dry and rainy seasons

scientific article published on 22 March 2018

Binding of Folic Acid Induces Specific Self-Aggregation of Lactoferrin: Thermodynamic Characterization.

scientific article published on 21 October 2015

Bioactive amines in Mozzarella cheese from milk with varying somatic cell counts.

scientific article published on 24 January 2015

Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions

scientific article published on 11 May 2022

Enumeration of starter cultures during yogurt production using Petrifilm AC plates associated with acidified MRS and M17 broths

scientific article published on 13 March 2009

How the presence of a small molecule affects the complex coacervation between lactoferrin and β-lactoglobulin.

scientific article published on 4 April 2017

Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05.

scientific article published on 14 August 2015

O gênero Weissella na indústria de alimentos: Uma revisão

scientific article published in 2021

Technical note: enumeration of mesophilic aerobes in milk: evaluation of standard official protocols and Petrifilm aerobic count plates

scientific article published on 01 July 2009

Technological properties of Lactococcus lactis subsp. lactis bv. diacetylactis obtained from dairy and non-dairy niches

scientific article published on 16 November 2019

The ability of Lactococcus lactis subsp. lactis bv. diacetylactis strains in producing nisin

scientific article published on 14 December 2019

Tracking Amazonian cheese microbial diversity: Development of an original, sustainable, and robust starter by freeze drying/spray drying

scientific article published on 19 July 2017

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