Centre of Biological Engineering / Centro de Engenharia Biológica

1	Magalhães, K.T.; Dragone, G.M.; De Melo Pereira, G.V.; Oliveira, José Maria; Domingues, L.; Teixeira, J.A.; Silva, J.B.A.; Schwan, R.F. Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir Food Chemistry, 126(1), 249-253, 2011
2	Magalhães, K.T.; Dias, D.R.; Pereira, G.V.M.; Oliveira, José Maria; Domingues, L.; Teixeira, J.A.; Silva, J.B.A.; Schwan, R.F. Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture International Journal of Food Science and Technology, 46(4), 871-878, 2011
3	Magalhães, K.T.; Pereira, G.V.D.; Campos, C. R.; Dragone, G.M.; Schwan, R.F. Brazilian kefir: structure, microbial communities and chemical composition Brazilian Journal of Microbiology, 42(2), 693-702, 2011
4	Magalhães, K.T.; Pereira, M.A.; Nicolau, A.; Dragone, G.M.; Domingues, L.; Teixeira, J.A.; Silva, J.B.A.; Schwan, R.F. Production of fermented cheese whey-based beverage using kefir grains as starter culture: Evaluation of morphological and microbial variations Bioresource Technology, 101(22), 8843-8850, 2010

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