Browsing by Author Schwan, Rosane Freitas

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Issue DateTitleAuthor(s)
2016Vinegar production from jabuticaba (Myrciaria jaboticaba) fruit using immobilized acetic acid bacteriaDias, Disney Ribeiro; Silva, Monique Suela; Souza, Angélica Cristina de; Magalhães-Guedes, Karina Teixeira; Ribeiro, Fernanda Severo de Rezende; Schwan, Rosane Freitas
Jul-2018Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in BrazilMoreira, Igor Magalhães da Veiga; Vilela, Leonardo de Figueiredo; Santos, Cledir; Lima, Nelson; Schwan, Rosane Freitas
Oct-2018Volatile compounds flavoring obtained from Brazilian and Mexican spirit wastes by yeastsReis, Kelly Cristina dos; Arrizon, Javier; Amaya-Delgado, Lorena; Gschaedler, Anne; Schwan, Rosane Freitas; Silva, Cristina Ferreira
2018Wild Lactobacillus hilgardii (CCMA 0170) strain modifies the fermentation profile and aerobic stability of corn silageReis, Camila Branda; Santos, Andréia de Oliveira dos; Carvalho, Beatriz Ferreira; Schwan, Rosane Freitas; Ávila, Carla Luiza da Silva
Jan-2017Yeasts from Canastra cheese production process: isolation and evaluation of their potential for cheese whey fermentationAndrade, Rafaela Pereira; Melo, Carolina Naves; Genisheva, Zlatina; Schwan, Rosane Freitas; Duarte, Whasley Ferreira
Mar-2020Yeasts isolated from Brazilian fermented foods in the protection against infection by pathogenic food bacteriaMenezes, Aline Galvão Tavares; Melo, Dirceu de Sousa; Ramos, Cintia Lacerda; Moreira, Silvino Intra; Alves, Eduardo; Schwan, Rosane Freitas