Ana Luiza Freire
USFQ
39
Coauthors
9
Documentos
8
H-index Scopus
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2011 | 1 |
| 2013 | 1 |
| 2014 | 1 |
| 2015 | 1 |
| 2016 | 1 |
| 2017 | 2 |
| 2020 | 2 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Microbiología | 13 |
| Ciencia de los alimentos | 3 |
| Bioquímica | 2 |
| Biodiversidad | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Microorganismos, hongos y algas | 6 |
| Alimentación y bebidas | 4 |
| Tecnología de las bebidas | 2 |
| Tecnología alimentaria | 1 |
| Huertos, frutas, silvicultura | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 9 |
| Google Scholar | 1 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Schwan R.F. | 6 |
| Ramos C.L. | 6 |
| Rosa C.A. | 2 |
| de Almeida E. | 2 |
| Duarte W. | 2 |
| Lorena Mejía Castañeda | 1 |
| Gabriel Trueba | 1 |
| SONIA ZAPATA MENA | 1 |
| Juan Daniel Mosquera | 1 |
| Gomes F.d.C.O. | 1 |
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Top Keywords
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Publicaciones del autor
Effect of symbiotic interaction between a fructooligosaccharide and probiotic on the kinetic fermentation and chemical profile of maize blended rice beverages
ArticleAbstract: There is an important demand for the development of new non-dairy probiotic beverages in the functioPalabras claves:Fructooligosaccharide, lactic acid bacteria, maize, Symbiotic beverage, YeastAutores:Ana Luiza Freire, Ramos C.L., Schwan R.F.Fuentes:scopusMicrobiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast
ArticleAbstract: Traditional Brazilian indigenous fermented foods and beverages are potential sources of new food proPalabras claves:bacteria, cassava, Indigenous fermented foods, Starter culture, Volatile compounds, yeastsAutores:Ana Luiza Freire, Ramos C.L., Schwan R.F.Fuentes:scopusDiversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians
ArticleAbstract: Microorganisms associated with the fermentation of cotton seed and rice were studied using a combinaPalabras claves:Beverage, Cotton seed, DGGE, Natural fermentationAutores:Ana Luiza Freire, de Almeida E., Ramos C.L., Schwan R.F.Fuentes:scopusBacteria associated with human saliva are major microbial components of Ecuadorian indigenous beers (chicha)
ArticleAbstract: Indigenous beers (chicha) are part of the indigenous culture in Ecuador. The fermentation process ofPalabras claves:Artisanal fermented beverages, cassava, Chewed indigenous beer, chicha, ECUADOR, Fermentation, Fermented cassava, Indigenous beer, lactic acid bacteria, microbiota, Saliva, Streptococcus mutans, Streptococcus salivariusAutores:Ana Luiza Freire, Gabriel Trueba, Juan Daniel Mosquera, Lorena Mejía Castañeda, SONIA ZAPATA MENAFuentes:googlescopusNondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast
ArticleAbstract: This work aimed to develop a nondairy fermented beverage from a blend of cassava and rice based on BPalabras claves:cassava, functional food, Lactobacillus acidophilus, Lactobacillus plantarum, Rice, TORULASPORA DELBRUECKIIAutores:Ana Luiza Freire, Cardoso M.G.B., da Costa Souza P.N., Ramos C.L., Schwan R.F.Fuentes:scopus