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Data do documentoTítuloAutor(es)
2015Fermented sugarcane and pineapple beverage produced using saccharomyces cerevisiae and non-saccharomyces yeastRibeiro, Luciana Silva; Duarte, Whasley Ferreira; Dias, Disney Ribeiro; Schwan, Rosane Freitas
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
Mai-2020Probiotic Properties of Lactobacilli and Their Ability to Inhibit the Adhesion of Enteropathogenic Bacteria to Caco-2 and HT-29 CellsFonseca, Hugo Calixto; Melo, Dirceu de Sousa; Ramos, Cíntia Lacerda; Dias, Disney Ribeiro; Schwan, Rosane Freitas
2015Kefir - grains and beverages: a reviewSchwan, Rosane Freitas; Magalhães-Guedes, Karina Teixeira; Dias, Disney Ribeiro
2020Probiotic potential, antioxidant activity, and phytase production of indigenous yeasts isolated from indigenous fermented foodsMenezes, Aline Galvão Tavares; Ramos, Cíntia Lacerda; Cenzi, Gisele; Melo, Dirceu Sousa; Dias, Disney Ribeiro; Schwan, Rosane Freitas
2019Use of Maldi-Tof MS biosensor in microbial assessment of Brazilian kefir grainsViana, Roberta Oliveira; Magalhães-Guedes, Karina Teixeira; Dias, Disney Ribeiro; 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