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Data do documentoTítuloAutor(es)
Fev-2014Bacterial dynamics and chemical changes during the spontaneous production of the fermented porridge (Calugi) from cassava and cornMiguel, Maria Gabriela da Cruz Pedrozo; Santos, Claudia Cristina Auler do Amaral; Santos, Marianna Rabelo Rios Martins; Duarte, Whasley Ferreira; Schwan, Rosane Freitas
25-Jun-2014Bioaccumulation of Fe3+ by bacteria isolated from soil and fermented foods for use in bioremediation processesReis, Kelly Cristina dos; Silva, Cristina Ferreira; Duarte, Whasley Ferreira; Schwan, Rosane Freitas
2017Biotechnological applications of coffee processing by-productsHikichi, Suzana Eda; Andrade, Rafaela P.; Dias, Eutáquio Souza; Duarte, Whasley Ferreira
Jul-2021Characterization of sweet sorghum genotypes based on agro-industrial performance and fermentation potentialFagundes, Talieisse Gomes; Lombardi, Gabrielle Maria Romeiro; Lopes, Ana Cláudia Alencar; Fernandes Filho, Cláudio Carlos; Lopes, Lucas Silveira; Parrella, Rafael Augusto da Costa; Duarte, Whasley Ferreira; Nunes, José Airton Rodrigues
2020Endophytic fungi from Brachiaria grasses in Brazil and preliminary screening of Sclerotinia sclerotiorum antagonistsGama, Danielly de Souza; Santos, Ítalo Augusto Férrer Melo; Abreu, Lucas Magalhães de; Medeiros, Flávio Henrique Vasconcelos de; Duarte, Whasley Ferreira; Cardoso, Patrícia Gomes
Jun-2015Epiphytic bacteria biodiversity in Brazilian Cerrado fruit and their cellulolytic activity potentialDias, Mariana; Miguel, Maria Gabriela da Cruz Pedrozo; Duarte, Whasley Ferreira; Silva, Cristina Ferreira; Schwan, Rosane Freitas
Nov-2013Evaluation of adhesive properties of presumptive probiotic Lactobacillus plantarum strainsDias, Francesca Silva; Duarte, Whasley Ferreira; Schwan, Rosane Freitas
15-Ago-2014Fermentação espontânea e inoculada com Saccharomyces cerevisiae UFLA CA 1162 da polpa de gabiroba para elaboração de bebida fermentadaDuarte, Whasley Ferreira
2015Fermented sugarcane and pineapple beverage produced using saccharomyces cerevisiae and non-saccharomyces yeastRibeiro, Luciana Silva; Duarte, Whasley Ferreira; Dias, Disney Ribeiro; Schwan, Rosane Freitas
2019HS-SPME/GC-MS assisted analysis of volatile constituents in different strains of shiitake culinary- medicinal mushroom, lentinus edodes (Agaricomycetes)Costa, Lívia Martinez Abreu Soares; Sousa, Maiara Andrade de Carvalho; Souza, Thiago Pereira; Duarte, Whasley Ferreira; Zied, Diego Cunha; Rinker, Danny Lee; Dias, Eustaquio Souza
2019HS-SPME/GC-MS assisted analysis of volatile constituents in different strains of shiitake culinary-medicinal mushroom, Lentinus edodes (Agaricomycetes)Costa, Lívia Martinez Abreu Soares; Sousa, Maiara Andrade de Carvalho; Souza, Thiago Pereira; Duarte, Whasley Ferreira; Zied, Diego Cunha; Rinker, Danny Lee; Dias, Eustaquio Souza
Jul-2020Impact of Saccharomyces cerevisiae single inoculum and mixed inoculum with Meyerozyma caribbica on the quality of meadLopes, Ana Cláudia Alencar; Costa, Rayssa; Andrade, Rafaela Pereira; Lima, Lidiany Mendonça Z.; Santiago, Wilder Douglas; Cardoso, Maria das Graças; Duarte, Whasley Ferreira
20-Nov-2013Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry processEvangelista, Suzana Reis; Silva, Cristina Ferreir; Miguel, Maria Gabriela Pedrozo da Cruz; Cordeiro, Cecília de Souza; Pinheiro, Ana Carla Marques; Duarte, Whasley Ferreira; Schwan, Rosane Freitas
Jan-2015In vitro determination of volatile compound development during starter culture-controlled fermentation of cucurbitaceae cotyledonsKamda, Rosane Freitas Schwan; Ramos, Cíntia Lacerda; Fokou, Elie; Duarte, Whasley Ferreira; Mercy, Achu; Germain, Kansci; Dias, Disney Ribeiro; Schwan, Rosane Freitas
6-Jan-2009Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine productionDuarte, Whasley Ferreira; Dias, Disney Ribeiro; Pereira, Gilberto Vinicius de Melo; Gervásio, Ivani Maria; Schwan, Rosane Freitas
2-Dez-2016Influence of cocoa hybrids on volatile compounds of fermented beans, microbial diversity during fermentation and sensory characteristics and acceptance of chocolatesMoreira, Igor Magalhães da Veiga; Miguel, Maria Gabriela da Cruz Pedrozo; Ramos, Cíntia Lacerda; Duarte, Whasley Ferreira; Efraim, Priscilla; Schwan, Rosane Freitas
2020Instituto Nacional de Ciência e Tecnologia do Café, o INCT do caféResende, Mário Lúcio Vilela de; Santos-Ciscon, Bárbara Alves dos; Paiva, Luciano Vilela; Duarte, Whasley Ferreira; Botelho, Deila Magna Santos; Botelho, César Elias
2015Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaçaCarvalho, Fernanda Paula; Duarte, Whasley Ferreira; Dias, Disney Ribeiro; Piccoli, Roberta Hilsdorf; Schwan, Rosane Freitas
Out-2020Isolation of freshwater microalgae and outdoor cultivation using cheese whey as substrateBonett, José Eduardo Abril; Geraldino, Priscilla de Sousa; Cardoso, Patricia Gomes; Coelho, Flávia de Freitas; Duarte, Whasley Ferreira
Nov-2021Kluyveromyces lactis and Torulaspora delbrueckii: probiotic characterization, anti-Salmonella effect, and impact on cheese qualityAndrade, Gabrielly Carvalho; Andrade, Rafaela Pereira; Oliveira, Daelen Resende; Quintanilha, Mônica F.; Martins, Flaviano S.; Duarte, Whasley Ferreira