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Chemical Approach to the Optimization of Conditions Using HS-SPME/GC-MS for Characterization of Volatile Compounds in Eugenia brasiliensis Fruit.
Ramos ALCC, Nogueira LA, Silva MR, do Carmo Mazzinghy AC, Mariano APX, de Albuquerque Rodrigues TN, de Paula ACCFF, de Melo AC, Augusti R, de Araújo RLB, Lacerda ICA, Melo JOF. Ramos ALCC, et al. Among authors: lacerda ica. Molecules. 2022 Aug 4;27(15):4955. doi: 10.3390/molecules27154955. Molecules. 2022. PMID: 35956905 Free PMC article.
Antagonistic lactic acid bacteria in association with Saccharomyces cerevisiae as starter cultures for standardization of sour cassava starch production.
Penido FCL, de Oliveira Goulart C, Galvão YCF, Teixeira CV, de Oliveira RBP, Borelli BM, Guimarães GM, Neumann E, Sande D, de Araújo RLB, Rosa CA, Lacerda ICA. Penido FCL, et al. Among authors: lacerda ica. J Food Sci Technol. 2019 Sep;56(9):3969-3979. doi: 10.1007/s13197-019-03864-w. Epub 2019 Jun 10. J Food Sci Technol. 2019. PMID: 31477968 Free PMC article.
Identification of the bacterial community responsible for traditional fermentation during sour cassava starch, cachaça and minas cheese production using culture-independent 16s rRNA gene sequence analysis.
Lacerda IC, Gomes FC, Borelli BM, Faria CL Jr, Franco GR, Mourão MM, Morais PB, Rosa CA. Lacerda IC, et al. Braz J Microbiol. 2011 Apr;42(2):650-7. doi: 10.1590/S1517-838220110002000029. Epub 2011 Jun 1. Braz J Microbiol. 2011. PMID: 24031676 Free PMC article.