Publications by authors named "Jose Guilherme Prado Martin"

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Single-cell proteins as alternative sources of proteins and nutrients.
Sílvio Jackson Félix Alves, Elizabeth Bárbara Epalanga Pires, Marcela Aparecida da Silva Alexandre, Claudia Cristina Auler do Amaral Santos, José Guilherme Prado Martin, Evandro Martins

Food Res Int· August 2025

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A Comprehensive Bibliometric Investigation on Antimicrobials from Fungal Origins with a Biotechnological Perspective.
Lucas da Silva Lopes, Tiago Silveira Gontijo, Ana Alice Maia Gonçalves, Vinicius Silva Belo, José Guilherme Prado Martin

Curr Mol Med· August 2025

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Kefir4All, a citizen science initiative to raise awareness of the roles that microbes play in food fermentation.
Liam H Walsh, Samuel Breselge, José Guilherme Prado Martin, Mairéad Coakley, Eimear Ferguson

J Microbiol Biol Educ· April 2024

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Exploring diversity and functional traits of lactic acid bacteria in traditional vinegar fermentation: A review.
Bruna Leal Maske, Ariane Fátima Murawski de Mello, Alexander da Silva Vale, José Guilherme Prado Martin, Dalila Luzia de Oliveira Soares

Int J Food Microbiol· February 2024

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Effect of kombucha intake on the gut microbiota and obesity-related comorbidities: A systematic review.
Mirian Aparecida de Campos Costa, Darlene Larissa de Souza Vilela, Gabriela Macedo Fraiz, Isabelle Lima Lopes, Ana Iris Mendes Coelho, José Guilherme Prado Martin

Crit Rev Food Sci Nutr· July 2023

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Filamentous fungi in artisanal cheeses: A problem to be avoided or a market opportunity?
José Guilherme Prado Martin, Paul D Cotter

Heliyon· April 2023

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Seasonal variation in the Canastra cheese mycobiota.
José Guilherme Prado Martin, João Marcos Maia Silva, Isabel Cristina da Rocha César, Meiriele da Silva, Samara Aparecida Santana

Front Microbiol· February 2023

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What Is Doing in My Food? A Review and Safety Alert on Its Use as Starter Cultures in Fermented Foods.
Gilberto Vinícius de Melo Pereira, Bruna Leal Maske, Dão Pedro de Carvalho Neto, Susan Grace Karp, Juliano De Dea Lindner, José Guilherme Prado Martin

Microorganisms· September 2022

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Summer school: a warm journey through teaching microbiology to undergraduate students.
Osiel Silva Gonçalves, Jéssica Rosa Nogueira, Leandro Lopes da Silva, Giarlã Cunha da Silva, José Guilherme Prado Martin

FEMS Microbiol Lett· December 2020

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Phylogenetic distribution of the bacteriocin repertoire of lactic acid bacteria species associated with artisanal cheese.
Marco Túlio Pardini Gontijo, Jackson de Sousa Silva, Pedro Marcus Pereira Vidigal, José Guilherme Prado Martin

Food Res Int· February 2020

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Efficiency of a cleaning protocol for the removal of enterotoxigenic Staphylococcus aureus strains in dairy plants.
José Guilherme Prado Martin, Gabriela de Oliveira E Silva, Carolina Rodrigues da Fonseca, Caio Baptista Morales, Caroline Souza Pamplona Silva

Int J Food Microbiol· December 2016

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Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds.
Bruno Domingues Galli, José Guilherme Prado Martin, Paula Porrelli Moreira da Silva, Ernani Porto, Marta Helena Fillet Spoto

Int J Food Microbiol· October 2016

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