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Data do documentoTítuloAutor(es)
Out-2014Impact of different cocoa hybrids (Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentationRamos, Cíntia Lacerda; Dias, Disney Ribeiro; Miguel, Maria Gabriela da Cruz Pedrozo; 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
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
18-Set-2017Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentationVisintin, Simonetta; Ramos, Lacerda; Batista, Nara; Dolci, Paola; Schwan, Rosane Freitas; Cocolin, Luca
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
Nov-2011In situ inhibition of Escherichia coli isolated from fresh pork sausage by organic acidsDias, Francesca Silva; Ávila, Carla Luiza da Silva; 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
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
2-Abr-2021Influence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processesBressani, Ana Paula Pereira; Martinez, Silvia Juliana; Sarmento, Andréia Braga Inácio; 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
7-Ago-2008Inibição in vitro de fungos toxigênicos por Pichia sp. e Debaryomyces sp. isoladas de frutos de café (Coffea arabica)Ramos, Darlê Martins Barros; Silva, Cristina Ferreira; Batista, Luís Roberto; Schwan, Rosane Freitas
2022Innovations in preservation and improving functional properties of kefirSchwan, Rosane Freitas; Guedes, Karina Teixeira Magalhães; Dias, Disney Ribeiro
Dez-2014Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation processEvangelista, Suzana Reis; Miguel, Maria Gabriela da Cruz Pedrozo; Cordeiro, Cecília de Souza; Silva, Cristina Ferreira; Pinheiro, Ana Carla Marques; 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
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
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
Mar-2016Investigation of chocolate produced from four different Brazilian varieties of cocoa (Theobroma cacao L.) inoculated with Saccharomyces cerevisiaeMenezes, Aline Galvão Tavares; Batista, Nadia Nara; Ramos, Cintia Lacerda; Silva, Adriana Reis de Andrade e; Efraim, Priscila; Pinheiro, Ana Carla Marques; Schwan, Rosane Freitas