Letti, Luiz A. J.

A review of selection criteria for starter culture development in the food fermentation industry

Vinicius De Melo Pereira, G., De Carvalho Neto, D. P., Junqueira, A. C. D. O., Karp, S. G., Letti, L. A. J., Magalhães Júnior, A. I., & Soccol, C. R. (2020) · Food Reviews International

Probiotics and Fermented FoodsFermentation and Sensory Analysis

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Strategies and engineering aspects on the scale-up of bioreactors for different bioprocesses

de Mello, A. F. M., de Souza Vandenberghe, L. P., Herrmann, L. W., Letti, L. A. J., Burgos, W. J. M., Scapini, T., Manzoki, M. C., de Oliveira, P. Z., & Soccol, C. R. (2024) · Systems Microbiology and Biomanufacturing

Fluid Dynamics and MixingViral Infectious Diseases and Gene Expression in Insects

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