Discover open access scientific publications

Search, annotate, share and cite publications

Publications by Fernando Leite Hoffmann

Fermented Sausage Production Using E. Faecium as Starter Culture: Physicochemical and Microbiological Profile, Sensorial Acceptance and Cellular Viability

Acta Scientiarum - Technology
Planetary SciencesAstronomyEngineeringComputer ScienceMathematicsEarthChemistryPhysics
2017English

Related publications

Production of Chicken Sausage (Cobb 500 (Smith, 1992)): Caracterisation of Physicochemical, Microbiological and Sensorial Qualities.

International Journal of Scientific Research and Management
2018English

Screening of Lactic Acid Bacteria as a Starter Culture in Fermented Sausage

Journal of the Korean Society of Food Science and Nutrition
NutritionFood ScienceDietetics
2014English

In Vitro Resistance of Enterococcus Faecium and Lactobacillus Helveticus Against Stress Conditions, Sodium Chloride and Curing Salts: Preliminary Study Aimed Application as Starter Culture in Fermented Sausage

Brazilian Journal of Food Research
2017English

Physicochemical Composition and Microbiological Quality of Oggtt: Saudi Arabian Traditional Dried Fermented Milk

American Journal of Food Technology
Food Science
2015English

Properties and Compatibility of Microflora for Creating Starter Cultures in Sausage Production Technology

International Journal of Recent Technology and Engineering
EngineeringManagement of TechnologyInnovation
2019English

The Influence of Pasteurization and Starter Culture on Methanol Content and Bio-Profile of Fermented Morinda Citrifolia Linn. (Noni) Fruit Juice

Food Science and Technology
BiotechnologyFood Science
2019English

Comparative Study of Different Portuguese Samples of Propolis: Pollinic, Sensorial, Physicochemical, Microbiological Characterization and Antibacterial Activity

Food and Chemical Toxicology
MedicineToxicologyFood Science
2012English

Assessment of the Physicochemical Properties and Bacterial Composition of Lactobacillus Plantarum and Enterococcus Faecium-Fermented Astragalus Membranaceus Using Single Molecule, Real-Time Sequencing Technology

Scientific Reports
Multidisciplinary
2018English

Fatty Acid Profile, Color and Lipid Oxidation of Organic Fermented Sausage During Chilling Storage as Influenced by Acid Whey and Probiotic Strains Addition

Scientia Agricola
Animal ScienceZoologyAgronomyCrop Science
2015English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2026 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy