Ana Lúcia Fernandes Pereira

Employment

• Federal University of Maranhão Professor
  2010 - Present

Education

Education history is unavailable.

Projects & Funding

Projects & funding information is unavailable.

Publications (72)

• A Cashew Nut-Based Fermented Beverage: Development, Characterization, Potential Functionality and Sensory Evaluation
  Processes 2026 DOI: 10.3390/pr14111756
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• Development and Optimization of Bacuri (Platonia insignis) Synbiotic Juice with Pollen Extract: Impacts on Probiotic Viability, Bioactive Compounds, and Consumer Perception
  ACS Food Science & Technology 2026 DOI: 10.1021/acsfoodscitech.5c01094
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• Sucrose-Free Kombuchas Flavored with Fruit Residues: Fermentation Dynamics, Sensory Profiles, Ethanol Stability, and Commercial Benchmarking
  Fermentation 2026 DOI: 10.3390/fermentation12080343
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• Green banana starch edible coating with plasticizers for shelf-life extension of grapes (Vitis vinifera)
  Journal of Coatings Technology and Research 2025 DOI: 10.1007/s11998-025-01127-2
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• Promising Anti-Inflammatory Species from the Lecythidaceae Family: An Integrative Review
  Journal of Pharmaceutical and BioTech Industry 2025 DOI: 10.3390/jpbi2040018
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• Antioxidant and Antimicrobial Properties of Probiotics: Insights from In Vitro Assays
  Probiotics and Antimicrobial Proteins 2025 DOI: 10.1007/s12602-024-10426-w
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• Production and stability of plant-based fermented beverages using babassu coconut (Attalea speciosa) and cashew apple (Anacardium occidentale) sweetened with various polyols
  Journal of Food Composition and Analysis 2025 DOI: 10.1016/j.jfca.2025.107901
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• REDUÇÃO DA GRAMATURA DE GARRAFAS PET DO REFRIGERANTE DE SABOR UVA: O IMPACTO NA QUALIDADE E SEGURANÇA
  DESAFIOS - Revista Interdisciplinar da Universidade Federal do Tocantins 2025 DOI: 10.20873/2025_jul_18970
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• BISCOITOS CONTENDO FARINHA DA CASTANHA DE CAJU (Anacardium occidentale L.): ACEITAÇÃO GLOBAL E INTENÇÃO DE CONSUMO
  Arquivos de Ciências da Saúde da UNIPAR 2025 DOI: 10.25110/arqsaude.v29i1.2025-11529
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• Innovative blends with probiotic potential: Processing optimization, bioactive compounds and sensory evaluation of yellow mombin (Spondias mombin) and Talinum triangulare beverages
  International Journal of Gastronomy and Food Science 2024 DOI: 10.1016/j.ijgfs.2024.101058
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