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Juliano De Dea Lindner

Full Professor

Universidade Federal de Santa Catarina

Brazil

Research Interests

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Professors in Microbiology

Articles (20)

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2026

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2024

Collaborators (10)

Mauricio Martins

Professor (Sabbatical on Fish Pathology)

Universidade Federal de Santa Catarina

BRAZIL

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Svetoslav Dimitrov Todorov

Handong Global University

SOUTH KOREA

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Afonso Bainy

Full Professor

Universidade Federal de Santa Catarina

BRAZIL

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Claudia Sayer

Professor

Universidade Federal de Santa Catarina

BRAZIL

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Valdir Stefenon

Professor

Universidade Federal de Santa Catarina

BRAZIL

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Maria Manuela Camino Feltes

PROFESSOR

Universidade Federal de Santa Catarina

BRAZIL

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Thiago Caon

Professor

Universidade Federal de Santa Catarina

BRAZIL

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Ariadne Cruz

Professor

Universidade Federal de Santa Catarina

BRAZIL

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Camila Michels

Professor

Universidade Federal de Santa Catarina

BRAZIL

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Enric Gisbert

Head of the Aquaculture Program

IRTA

SPAIN

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Juliano De Dea Lindner

Research Interests

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Articles (20)

Enhancing coffee quality under humid subtropical conditions through ecological modulation of wet fermentation with an indigenous yeast starter

Non-Conventional Yeasts in Breadmaking: A Roadmap for Technological and Functional Selection Driving Future Bakery Biotechnology

Metabolic fermentation pathways of microalgae for the synthesis of high-value chemical products

Microbial dynamics of sourdough ferment produced with six different wheat flours

Effects of cold plasma and ultrasound on reducing the allergenic potential of Brazil nuts

Across climates and limits: a Brazil-Mediterranean benchmark of aflatoxins in peanuts and peanut butters

Metagenomic and physicochemical analysis of the artisanal production stages of <i>Kochkäse</i> cheese from raw and pasteurised milk

UFSC Biotech Network: a transdisciplinary platform for biotechnology innovation in Brazil

Patent Landscape Analysis of Bivalve Mollusc Decontamination Technologies: A Review

An analysis of compliance of food labeling with Brazilian organic legislation in comparison to international standards

Technological advances in fermentation of Chlorella vulgaris and Arthrospira platensis biomass for production of volatile organic compounds with sensorial appeal in foods

Assembly of a synthetic microbial community to ferment rice (<i>Oryza sativa</i>) bran for aquaculture feedstuff

Fermented nondairy functional beverages

First Comparative Study of the Microbiota of Cheese and Associated Cheese Mites

Modeling lipase and protease production by psychrotrophic bacteria in refrigerated pasteurized milk

Production of Type III Sourdough by Spray- and Freeze-Drying Focusing on Organic Acids, Volatile Organic Compounds, and Cell Viability During Storage

Protective agents to preserve lactic acid bacteria cell viability in type III sourdough dried by spray- and freeze-drying, and the influence on bread production

Fermentation of Plant-Based Feeds with Lactobacillus acidophilus Improves the Survival and Intestinal Health of Juvenile Nile Tilapia (Oreochromis niloticus) Reared in a Biofloc System

Exploring Microbial Influence on Flavor Development during Coffee Processing in Humid Subtropical Climate through Metagenetic–Metabolomics Analysis

Staphylococcus aureus isolated from traditional artisanal raw milk cheese from southern Brazil: diversity, virulence, and antimicrobial resistance profile

Collaborators (10)

Mauricio Martins

Svetoslav Dimitrov Todorov

Afonso Bainy

Claudia Sayer

Valdir Stefenon

Maria Manuela Camino Feltes

Thiago Caon

Ariadne Cruz

Camila Michels

Enric Gisbert

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