1. Potential probiotic yeasts sourced from natural environmental and spontaneous processed foods;Agarbati;Foods,2020
2. Exploitation of yeasts with probiotic traits for kefir production: Effectiveness of the microbial consortium;Agarbati;Fermentation,2021
3. Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters;Agarbati;Lebensmittel-Wissenschaft und -Technologie,2021
4. Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages;Amorim;Food Research International,2018
5. Kluyveromyces lactis and Torulaspora delbrueckii: Probiotic characterization, anti-Salmonella effect, and impact on cheese quality;Andrade;Lebensmittel-Wissenschaft und -Technologie,2021