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Data do documentoTítuloAutor(es)
Dez-2016Selection of autochthonous lactic acid bacteria from goat dairies and their addition to evaluate the inhibition of Salmonella typhi in artisanal cheeseFerrari, Iris da Silva; Souza, Jane Viana de; Ramos, Cintia Lacerda; Costa, Mateus Matiuzzida; Schwan, Rosane Freitas; Dias, Francesca Silva
Mai-2022Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffeePereira, Thayanna Scopel; Batista, Nádia Nara; Pimenta, Lúcia Pinheiro Santos; Martinez, Silvia Juliana; Ribeiro, Luciana Silva; Naves, José Augusto Oliveira; Schwan, Rosane Freitas
27-Fev-2013Sensitivity to organic acids in vitro and in situ of Salmonella spp. and Escherichia coli isolated from fresh pork sausagesÁvila, Amanda Rejane Alves de; Marques, Simone Cristina; Piccolli, Roberta Hilsdorf; Schwan, Rosane Freitas
9-Set-2021Sensory and flavor-aroma profiles of passion fruit juice fermented by potentially probiotic Lactiplantibacillus plantarum CCMA 0743 strainFonseca, Hugo Calixto; Melo, Dirceu de Sousa; Ramos, Cíntia Lacerda; Menezes, Aline Galvão Tavares; Dias, Disney Ribeiro; Schwan, Rosane Freitas
Dez-2018Solid coffee waste as alternative to produce carotenoids with antioxidant and antimicrobial activitiesMoreira, Mariana Dias; Melo, Marcela Magalhães; Coimbra, Jéssica Marques; Reis, Kelly Cristina dos; Schwan, Rosane Freitas; Silva, Cristina Ferreira
Fev-2013Spontaneous cocoa bean fermentation carried out in a novel-design stainless steel tank: influence on the dynamics of microbial populations and physical-chemical propertiesPereira, Gilberto Vinícius de Melo; Magalhães, Karina Teixeira; Almeida, Euziclei Gonzaga de; Coelho, Irene da Silva; Schwan, Rosane Freitas
Jul-2019Stability of microencapsulated lactic acid bacteria under acidic and bile juice conditionsAndrade, Dayana Pereira de; Ramos, Cíntia Lacerda; Botrel, Diego Alvarenga; Borges, Soraia Vilela; Schwan, Rosane Freitas; Dias, Disney Ribeiro
Fev-2013Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food productsRamos, Cíntia Lacerda; Thorsen, Line; Schwan, Rosane Freitas; Jespersen, Lene
Fev-2014Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian AmerindiansFreire, Ana Luiza; Ramos, Cintia Lacerda; Almeida, Euziclei Gonzaga de; Duarte, Whasley Ferreira; Schwan, Rosane Freitas
Jul-2016Sugar cane spirit (cachaça): effects of mixed inoculum of yeasts on the sensory and chemical characteristicsAmorim, Juliana Cunha; Schwan, Rosane Freitas; Duarte, Whasley Ferreira
Jul-2022Sugary kefir grains as the inoculum for developing a low sodium isotonic beverageFernandes, Maysa Lima Parente; Souza, Angélica Cristina de; Costa Júnior, Paulo Sérgio Pedroso; Veríssimo, Lizzy Ayra Alcântara; Pylro, Victor Satler; Dias, Disney Ribeiro; Schwan, Rosane Freitas
2020A survey of whole-plant corn silages from Minas Gerais dairy farmsSantos, Andréia de Oliveira dos; Dias Júnior, Gilson Sebastião; Pereira, Marcos Neves; Schwan, Rosane Freitas; Ávila, Carla Luiza da Silva
15-Dez-2017Synthesis and in vitro evaluation of peracetyl and deacetyl glycosides of eugenol, isoeugenol and dihydroeugenol acting against food-contaminating bacteriaResende, Déborah Braga; Martins, Heloísa Helena de Abreu; Souza, Thiago Belarmino de; Carvalho, Diogo Teixeira; Piccoli, Roberta Hilsdorf; Schwan, Rosane Freitas; Dias, Disney Ribeiro
Fev-2017Technological and nutritional aspects of indigenous Latin America fermented foodsRamos, Cíntia Lacerda; Schwan, Rosane Freitas
2021The altitude of coffee cultivation causes shifts in the microbial community assembly and biochemical compounds in natural induced anaerobic fermentationsJuliana Martinez, Silvia; Simão, João Batista Pavesi; Pylro, Victor Satler; Schwan, Rosane Freitas
Mar-2021The chemistry and sensory characteristics of new herbal tea-based kombuchasZhang, Jing; Van Mullem, Joshua; Dias, Disney Ribeiro; Schwan, Rosane Freitas
Ago-2012The effects of co-culturing non-saccharomyces yeasts with S. cerevisiae on the sugar cane spirit (cachaça) fermentation processDuarte, Whasley Ferreira; Amorim, Juliana Cunha; Schwan, Rosane Freitas
2023The essential role of spontaneous and starter yeasts in cocoa and coffee fermentationSchwan, Rosane Freitas; Bressani, Ana Paula Pereira; Martinez, Silvia Juliana; Batista, Nadia Nara; Dias, Disney Ribeiro
26-Nov-2022The friend within: endophytic bacteria as a tool for sustainability in strawberry cropsMoura, Ginaini Grazielli Doin de; Barros, Aline Vieira de; Machado, Franklin; Dambroz, Caroline Marcela da Silva; Glienke, Chirlei; Petters-Vandresen, Desirrê Alexia Lourenço; Alves, Eduardo; Schwan, Rosane Freitas; Pasqual, Moacir; Dória, Joyce
Fev-2016The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolateBatista, Nádia Nara; Ramos, Cíntia Lacerda; Dias, Disney Ribeiro; Pinheiro, Ana Carla Marques; Schwan, Rosane Freitas