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Marco Antônio Záchia Ayub

affiliation not provided to SSRN

  • affiliation not provided to SSRN

SCHOLARLY PAPERS

3

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106

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0

Scholarly Papers (3)

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1.

Targeted Metabolomics of Phenolic and Volatile Compounds During the Fermentation of a Potential Probiotic Tofu Whey Beverage

Number of pages: 34 Posted: 27 Jan 2025
Mariana Fensterseifer Fabricio, Luana Schmidt, Paula Daniela Helfenstein Rother, Paula Rossini Augusti, Fernanda Candido, Roger Wagner, Michel José Anzanello, Eliseu Rodrigues and Marco Antônio Záchia Ayub
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Federal University of Santa Maria, Federal University of Santa Maria, affiliation not provided to SSRN, affiliation not provided to SSRN and affiliation not provided to SSRN
Downloads 55 (1,010,164)

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L. plantarum BL011, K. marxianus B0399, isoflavones, C. elegans, beany flavours, Plant-based foods

2.

Delivery System of Vitamin B12 in Plant-Based Food Products from Propionibacterium Freudenreichii Subsp. Shermanii Atcc 13673 Grown in Agro-Industrial By-Products

Number of pages: 34 Posted: 06 May 2025
Dener de Assis, Martin Warren, Paul A. Kroon and Marco Antônio Záchia Ayub
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and affiliation not provided to SSRN
Downloads 40 (1,196,171)

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Micronutrients, vegetarians/vegans, cobalamin, bioprocess, innovation

3.

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