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Elsevier5
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Food Bioscience1
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Bruna Tischer results 5 · Newest (Page 1/1, per page 25)
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From biodiversity to bakery innovation: Nutritional and sensory effects of butia and uvaia pulps partially replacing wheat flour in artisan sourdough breadNARA Subscribed
International Journal of Gastronomy and Food Science · 2026 · Vol. 45 · Elsevier
Tainan Sansigolo; Raquel Pischke Garske; Justine F. Saggin; Bruna Tischer; Simone Hickmann Flôres; Roberta Cruz Silveira Thys
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Effect of green tea kombucha fermentation on phenolic content and antioxidant activity in Vero cellsNARA Subscribed
Food Chemistry · 2026 · Vol. 522 · Elsevier
Bruna Krieger Vargas; Mariana Fensterseifer Fabricio; Luana Schmidt; Caroline Carboni Martins; Tuyla Fontana; Eliseu Rodrigues; Bruna Tischer; Alencar Kolinski Machado; Paula Rossini Augusti; Marco Antônio Záchia Ayub
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Guamirim (Myrcia oblongata DC.): An unexplored native Brazilian berry rich in phenolic compounds and its application in muffinsNARA Subscribed
Food Research International · 2025 · Vol. 217 · Elsevier
Justine Freo Saggin; Roberta Cruz Silveira Thys; Bruna Tischer; Eliseu Rodrigues
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Fermentation of native Brazilian fruits with kombucha: A novel opportunity for producing low-alcohol beveragesNARA Subscribed
Food Bioscience · 2025 · Vol. 65 · Elsevier
Taís Suhre; Mariana Fensterseifer Fabricio; Bruna Tischer; Marco Antônio Záchia Ayub; Joshua D. Evans; Jeverson Frazzon; Caroline Isabel Kothe
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Revamping kombucha production: Achieving consistency and probiotic potential through a tailor-made microbial consortiumNARA Subscribed
International Journal of Gastronomy and Food Science · 2023 · Vol. 34 · Elsevier
Mariana Fensterseifer Fabricio; Bruna Krieger Vargas; Bruna Tischer; Roger Wagner; Stephanie Reis Ribeiro; Nereida Cordeiro; Simone Hickmann Flôres; Marco Antônio Záchia Ayub
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