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Set-2021Fermentation of Coffea canephora inoculated with yeasts: microbiological, chemical, and sensory characteristicsSilva, Bruna Lessa da; Pereira, Priscila Vargas; Bertoli, Larissa Diirr; Silveira, Daila Lima; Batista, Nádia Nara; Pinheiro, Patrícia Fontes; Carneiro, Joel de Souza; Schwan, Rosane Freitas; Silva, Samuel de Assis; Coelho, Jussara Moreira; Bernardes, Patrícia Campos
2019Fermentation of yam (Dioscorea spp. L.) by indigenous phytase-producing lactic acid bacteria strainsBatista, Nádia Nara; Ramos, Cíntia Lacerda; Vilela, Leonardo de Figueiredo; Dias, Disney Ribeiro; Schwan, Rosane Freitas
Jun-2022Impact of microbial self-induced anaerobiosis fermentation (SIAF) on coffee qualityMota, Marcela Caroline Batista da; Batista, Nádia Nara; Dias, Disney Ribeiro; Schwan, Rosane Freitas
Out-2020Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeastMota, Marcela Caroline Batista da; Batista, Nádia Nara; Rabelo, Mariane Helena Sances; Ribeiro, Diego Egidio; Borém, Flávio Meira; Schwan, Rosane Freitas
2020Information as a determinant criterion in the acceptance of fermented yam-based ice creamBatista, Nádia Nara; Ramos, Cíntia Lacerda; Pires, Josiane Ferreira; Dias, Disney Ribeiro; Schwan, Rosane Freitas
2020Information as a determinant criterion in the acceptance of fermented yam-based ice creamBatista, Nádia Nara; Ramos, Cíntia Lacerda; Pires, Josiane Ferreira; Dias, Disney Ribeiro; Schwan, Rosane Freitas
Jan-2023Inoculation of yeast and bacterium in wet-processed coffea canephoraBravim, Danielle Gonçalves; Oliveira, Taynara Mota de; Rosário, Denes Kaic Alves do; Batista, Nádia Nara; Schwan, Rosane Freitas; Coelho, Jussara Moreira; Bernardes, Patricia Campos
2021Into the minds of coffee consumers: perception, preference, and impact of information in the sensory analysis of specialty coffeeBressani, Ana Paula Pereira; Martinez, Silvia Juliana; Batista, Nádia Nara; Simão, João Batista Pavesi; Schwan, Rosane Freitas
2022Microencapsulation by spray drying of coffee epiphytic yeasts Saccharomyces cerevisiae CCMA 0543 and Torulaspora delbrueckii CCMA 0684Martins, Pâmela Mynsen Machado; Batista, Nádia Nara; Santos, Líbia Diniz; Dias, Disney Ribeiro; Schwan, Rosane Freitas
16-Out-2022Microencapsulation of epiphytic coffee yeasts by spray drying using different wall materials: implementation in coffee mediumMartins, Pâmela Mynsen Machado; Batista, Nádia Nara; Santos, Líbia Diniz; Dias, Disney Ribeiro; Schwan, Rosane Freitas
5-Abr-2018Seleção e utilização de bactérias amilolíticas para a produção de sorvete de inhame (Dioscorea sp)Batista, Nádia Nara
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
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
Abr-2023Wet fermentation of coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee qualityCassimiro, Débora Mara de Jesus; Batista, Nádia Nara; Fonseca, Hugo Calixto; Naves, José Augusto Oliveira; Coelho, Jussara Moreira; Bernardes, Patricia Campos; Dias, Disney Ribeiro; Schwan, Rosane Freitas