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Jeverson Frazzon

Federal University of Rio Grande do Sul (UFRGS/PPGA) - Institute of Food Science and Technology

United States

  • Federal University of Rio Grande do Sul (UFRGS/PPGA) - Institute of Food Science and Technology

SCHOLARLY PAPERS

4

DOWNLOADS

261

TOTAL CITATIONS

0

Scholarly Papers (4)

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1.

Effect of Leavening Time in Sourdough Microbiota: An Approach Using Organic and Conventional Whole Wheat Flours

Number of pages: 27 Posted: 26 Aug 2021 Last Revised: 23 Dec 2021
Letícia da Fontoura Xavier Costa, Caroline Isabel Kothe, Tiela Trapp Grassotti, Raquel Pischke Garske, Beatriz Nagel Sandoval, Ana Paula Muterle Varela, Janira Prichula, Jeverson Frazzon, Michele Bertoni Mann, Roberta Cruz Silveira Thys and Ana Paula Guedes Frazzon
Federal University of Rio Grande do Sul (UFRGS/PPGA) - Department of Microbiology, Immunology and Parasitology (ICBS), Technical University of Denmark - The Novo Nordisk Foundation Center for Biosustainability- Sustainable Food Innovation Group, Federal University of Rio Grande do Sul (UFRGS/PPGA) - Department of Microbiology, Immunology and Parasitology (ICBS), Federal University of Rio Grande do Sul (UFRGS/PPGA) - Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS/PPGA) - Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS/PPGA), Federal University of Health Sciences of Porto Alegre (UFCSPA) - Department of Health Sciences, Federal University of Rio Grande do Sul (UFRGS/PPGA) - Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS/PPGA) - Department of Microbiology, Immunology and Parasitology (ICBS), Federal University of Rio Grande do Sul (UFRGS/PPGA) - Institute of Food Science and Technology and Federal University of Rio Grande do Sul (UFRGS/PPGA) - Department of Microbiology, Immunology and Parasitology (ICBS)
Downloads 116 (617,542)

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yeast, Lactic acid bacteria, acetic acid bacteria, microbial composition, fermentation

2.

Probiotic Supplementation Facilitates Memory Extinction in Aged Rats

Number of pages: 28 Posted: 22 Sep 2022
Lucas De Oliveira Alvares, Débora Aguirre Gonçalves, Jordana Griebler Luft, Manuel Adrian Riveros Escalona, Michele Bertoni Mann, Ana Paula Muterle Varela, Jeverson Frazzon and Marcio Dorn
Universidade Federal do Rio Grande do Sul (UFRGS), Federal University of Rio Grande do Sul (UFRGS/PPGA), Federal University of Rio Grande do Sul (UFRGS/PPGA), Federal University of Rio Grande do Sul (UFRGS/PPGA), Federal University of Rio Grande do Sul (UFRGS/PPGA) - Department of Microbiology, Immunology and Parasitology (ICBS), Federal University of Rio Grande do Sul (UFRGS/PPGA), Federal University of Rio Grande do Sul (UFRGS/PPGA) - Institute of Food Science and Technology and Federal University of Rio Grande do Sul (UFRGS/PPGC)
Downloads 93 (730,864)

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memory, aging, gut microbiota

3.

The Impact of Different Levels of Functional Oil Supplementation in Combination with Salinomycin on Growth Performance and Intestinal Microbiota of Broilers Undergoing Eimeria Challenge: An Analysis of Dynamics

Number of pages: 29 Posted: 06 Feb 2024
Thaís Stefanello, Catiane Orso, Carolina Franceschi, Michele Bertoni Mann, Jéssica Silva, Jeverson Frazzon, Priscila Moraes, Kátia Cardinal and Andréa Ribeiro
Universidade Federal do Rio Grande do Sul (UFRGS), Universidade Federal do Rio Grande do Sul (UFRGS), Universidade Federal do Rio Grande do Sul (UFRGS), Federal University of Rio Grande do Sul (UFRGS/PPGA) - Department of Microbiology, Immunology and Parasitology (ICBS), Universidade Federal do Rio Grande do Sul (UFRGS), Federal University of Rio Grande do Sul (UFRGS/PPGA) - Institute of Food Science and Technology, affiliation not provided to SSRN, Instituto Federal Farroupilha and Universidade Federal do Rio Grande do Sul (UFRGS)
Downloads 41 (1,170,409)

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16S rRNA sequencing, broiler, Coccidiosis, Eimeria, Microbiome

4.

Low-Alcohol Red Araçá Beverage Produced by Kombucha Fermentation: Volatile Composition, Consumer Perception and Emotional Responses

Number of pages: 32 Posted: 08 Jun 2026
Taís Suhre, Voltaire Sant’Anna, Fernanda de Candido de Oliveira, Mariana Fensterseifer Fabricio, Marco Antônio Záchia Ayub, Joshua Evans, Roger Wagner, Caroline Kothe and Jeverson Frazzon
affiliation not provided to SSRN, affiliation not provided to SSRN, Federal University of Santa Maria, affiliation not provided to SSRN, affiliation not provided to SSRN, Technical University of Denmark - The Novo Nordisk Foundation Center for Biosustainability- Sustainable Food Innovation Group, Federal University of Santa Maria, affiliation not provided to SSRN and Federal University of Rio Grande do Sul (UFRGS/PPGA) - Institute of Food Science and Technology
Downloads 11

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Kombucha culture, Red araçá (Psidium cattleianum), Fermented fruit beverage, CATA sensory analysis, Low-alcohol beverage, Volatile organic compounds