Browsing by Author Ribeiro, Luciana Silva

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Showing results 1 to 13 of 13
Issue DateTitleAuthor(s)
6-Jun-2018Application of microrganisms for coffee fermentationRibeiro, Luciana Silva
Feb-2017Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverageRibeiro, Luciana Silva; Miguel, Maria Gabriela da Cruz Pedrozo; Evangelista, Suzana Reis; Martins, Pamela Mynsen Machado; Mullem, Joshuavan; Belizario, Maisa Honorio; Schwan, Rosane Freitas
Sep-2017Controlled fermentation of semi-dry coffee (Coffea arabica) using starter cultures: a sensory perspectiveRibeiro, Luciana Silva; Ribeiro, Diego Egídio; Evangelista, Suzana Reis; Miguel, Maria Gabriela da Cruz Pedrozo; Pinheiro, Ana Carla Marques; Borém, Flávio Meira; Schwan, Rosane Freitas
2014Elaboração de bebida fermentada de caldo de cana e abacaxi utilizando leveduras Saccharomyces e não-SaccharomycesRibeiro, Luciana Silva
Sep-2021Exploration of low-cost solid waste coffee processing to bio-carotenoids productionMoreira, Mariana Dias; Coimbra, Jéssica Marques; Melo, Marcela Magalhães; Ribeiro, Luciana Silva; Reis, Kelly Cristina dos; Schwan, Rosane Freitas; Silva, Cristina 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
2023Impact of lead (Pb2+) on the growth and biological activity of serratia marcescens selected for wastewater treatment and identification of its zntR gene-a metal efflux regulatorFerreira, Gustavo Magno dos Reis; Pires, Josiane Ferreira; Ribeiro, Luciana Silva; Carlier, Jorge Dias; Costa, Maria Clara; Schwan, Rosane Freitas; Silva, Cristina Ferreira
Oct-2018Microbiological and chemical-sensory characteristics of three coffee varieties processed by wet fermentationRibeiro, Luciana Silva; Evangelista, Suzana Reis; Miguel, Maria Gabriela da Cruz Pedrozo; Van Mullem, Joshua; Silva, Cristina Ferreira; Schwan, Rosane Freitas
Oct-2019Production of coffee (Coffea arabica) inoculated with yeasts: impact on qualityMartins, Pâmela Mynsen Machado; Ribeiro, Luciana Silva; Miguel, Maria Gabriela da Cruz Pedrozo; Evangelista, Suzana Reis; Schwan, Rosane Freitas
May-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
Nov-2020The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentationRibeiro, Luciana Silva; Miguel, Maria Gabriela da Cruz Pedrozo; Martinez, Silvia Juliana; Bressani, Ana Paula Pereira; Evangelista, Suzana Reis; Batista, Cristina Ferreira Silva e; Schwan, Rosane Freitas
2023Volatile compounds for biotechnological applications produced during competitive interactions between yeasts and fungiRibeiro, Luciana Silva; Souza, Mariana Lino de; Lira, Jean Marcel Sousa; Schwan, Rosane Freitas; Batista, Luís Roberto; Silva, Cristina Ferreira
Apr-2020Yeasts prevent ochratoxin A contamination in coffee by displacing Aspergillus carbonariusSouza, Mariana Lino de; Ribeiro, Luciana Silva; Miguel, Maria Gabriela da Cruz Pedrozo; Batista, Luís Roberto; Schwan, Rosane Freitas; Medeiros, Flávio Henrique; Silva, Cristina Ferreira