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Bárbara Côgo Venturim
7
results:
Search for persons
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Format
Online (7)
Mediatypes
Articles (Online) (3)
OpenAccess-fulltext (4)
Languages
english (6)
portuguese (1)
Sorted by: Relevance
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1
Exploring Microbial Diversity of Non-Dairy Fermented Bevera..:
da Silva Vale, Alexander
;
Venturim, Bárbara Côgo
;
da Silva Rocha, André Ricardo Ferreira
...
Fermentation. 9 (2023) 6 - p. 496 , 2023
Link:
https://doi.org/10.3390/..
?
2
Traditional Brazilian fermented foods: cultural and technol..:
Lima, Thamylles Thuany Mayrink
;
Hosken, Bianca de Oliveira
;
Venturim, Bárbara Côgo
..
Journal of Ethnic Foods. 9 (2022) 1 - p. , 2022
Link:
https://doi.org/10.1186/..
?
3
Bacterial cellulose: Strategies for its production in the c..:
Rocha, André R. F. da Silva
;
Venturim, Bárbara Côgo
;
Ellwanger, Elena R. A.
...
Journal of Basic Microbiology. 63 (2022) 3-4 - p. 257-275 , 2022
Link:
https://doi.org/10.1002/..
?
4
Exploring Microbial Diversity of Non-Dairy Fermented Bevera..:
Alexander da Silva Vale
;
Bárbara Côgo Venturim
;
André Ricardo Ferreira da Silva Rocha
...
https://www.mdpi.com/2311-5637/9/6/496. , 2023
Link:
https://doi.org/10.3390/..
?
5
Exploring Microbial Diversity of Non-Dairy Fermented Bevera..:
Alexander da Silva Vale
;
Bárbara Côgo Venturim
;
André Ricardo Ferreira da Silva Rocha
...
Probiotic Strains and Fermentation. , 2023
Link:
https://doi.org/10.3390/..
?
6
Traditional Brazilian fermented foods: cultural and technol..:
Thamylles Thuany Mayrink Lima
;
Bianca de Oliveira Hosken
;
Bárbara Côgo Venturim
..
https://doi.org/10.1186/s42779-022-00153-4. , 2022
Link:
https://doi.org/10.1186/..
?
7
AVALIAÇÃO SENSORIAL DE PÉ DE MOLEQUE PRODUZIDOS COM NOZ MAC..:
Jeferson Alves Bozzi
;
Bárbara Côgo Venturim
;
Viviani Baptista Bueno
...
https://revista.univap.br/index.php/revistaunivap/article/view/1650. , 2017
Link:
https://doi.org/10.18066..
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