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Data do documentoTítuloAutor(es)
2019Beneficial effects of inoculation of growth-promoting bacteria in strawberryAndrade, Fernanda Marcondes de; Pereira, Thiago de Assis; Souza, Thiago Pereira; Guimarães, Paulo Henrique Sales; Martins, Adalvan Daniel; Schwan, Rosane Freitas; Pasqual, Moacir; Dória, Joyce
2021Bio-hydrolysis of used soybean oil: environmental-friendly technology using microbial consortiumMelo, Marcela Magalhães; Reis, Kelly Cristina dos; Pires, Josiane Ferreira; Neves, Taís Teixeira das; Schwan, Rosane Freitas; Silva, Cristina Ferreira
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
Jun-2021Brazilian cocoa hybrid-mix fermentation: impact of microbial dominance as well as chemical and sensorial propertiesMartinez, Silvia Juliana; Batista, Nádia Nara; Ramos, Cíntia Lacerda; Dias, Disney Ribeiro; Schwan, Rosane Freitas
Jun-2011Brazilian kefir: structure, microbial communities and chemical compositionMagalhães, Karina Teixeira; Pereira, Gilberto Vinícius de Melo; Campos, Cássia Roberta; Dragone, Giuliano; Schwan, Rosane Freitas
Jun-2018Characteristics of fermented coffee inoculated with yeast starter cultures using different inoculation methodsBressani, Ana Paula Pereira; Martinez, Silvia Juliana; Evangelista, Suzana Reis; Dias, Disney Ribeiro; Schwan, Rosane Freitas
Dez-2021Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts speciesBressani, Ana Paula Pereira; Batista, Nádia Nara; Ferreira, Gabriela; Martinez, Silvia Juliana; Simão, João Batista Pavesi; Dias, Disney Ribeiro; Schwan, Rosane Freitas
Set-2013Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysisDias, Francesca Silva; Ramos, Cíntia Lacerda; Schwan, Rosane Freitas
Jan-2010Chemical and microbiological characteristics of sugar cane silages treated with microbial inoculantsÁvila, Carla Luiza da Silva; Valeriano, Alexandre Rocha; Pinto, José Cardoso; Figueiredo, Henrique César Pereira; Rezende, Adauton Vilela de; Schwan, Rosane Freitas
2022Chemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post-harvest processing methodsVan Mullem, Joshua Johannes; Bueno Filho, Júlio Sílvio de Sousa; Dias, Disney Ribeiro; Schwan, Rosane Freitas
9-Jan-2011Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter cultureMagalhães, Karina Teixeira; Dias, Disney Ribeiro; Pereira, Gilberto Vinicius de Melo; Oliveira, José Maria; Domingues, Lucília; Teixeira, José António; Silva, João Batista de Almeida e; Schwan, Rosane Freitas
Set-2014Co-culture fermentation of peanut-soy milk for the development of a novel functional beverageSantos, Claudia Cristina Auler do Amaral; Libeck, Bárbara da Silva; Schwan, Rosane Freitas
1-Nov-2021Co-inoculation of yeasts starters: a strategy to improve quality of low altitude Arabica coffeeBressani, Ana Paula Pereira; Martinez, Silvia Juliana; Batista, Nádia Nara; Simão, João Batista Pavesi; Dias, Disney Ribeiro; Schwan, Rosane Freitas
2015Cocoa and coffee fermentationsSchwan, Rosane Freitas; Fleet, Graham H.
Abr-2017Cocoa fermentation: microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolatesReis, Livia Viana de Castro; Efraim, Priscila; Santos, Cledir; Lima, Nelson; Schwan, Rosane Freitas
Mar-2020Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffeesMartins, Pâmela Mynsen Machado; Batista, Nádia Nara; Miguel, Maria Gabriela da Cruz Pedrozo; Simão, João Batista Pavesi; Soares, Jenaina Ribeiro; Schwan, Rosane Freitas
Mai-2020Coffee protein profiles during fermentation using different yeast inoculation methodsBressani, Ana Paula Pereira; Martinez, Silvia Juliana; Vilela, Leonardo de Figueiredo; Dias, Disney Ribeiro; Schwan, Rosane Freitas
Mai-2022Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffeeCassimiro, Débora Mara de Jesus; Batista, Nádia Nara; Fonseca, Hugo Calixto; Naves, José Augusto Oliveira; Dias, Disney Ribeiro; Schwan, Rosane Freitas
Set-2018Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beveragesMenezes, Aline Galvão Tavares; Ramos, Cíntia Lacerda; Dias, Disney Ribeiro; Schwan, Rosane Freitas
Set-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