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Data do documentoTítuloAutor(es)
Out-2015Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeastFreire, Ana Luiza; Ramos, Cintia Lacerda; Schwan, Rosane Freitas
Dez-2015Bacaba beverage produced by Umutina Brazilian Amerindians: microbiological and chemical characterizationPuerari, Cláudia; Magalhães-Guedes, Karina Teixeira; Schwan, Rosane Freitas
Out-2019Production of coffee (Coffea arabica) inoculated with yeasts: impact on qualityMartins, Pâmela Mynsen Machado; Ribeiro, Luciana Silva; Miguel, Maria Gabriela da Cruz Pedrozo; Evangelista, Suzana Reis; Schwan, Rosane Freitas
Nov-2012Physico-chemical and microbiological characterization of corn and rice ‘calugi’ produced by Brazilian Amerindian peopleEvangelista, Suzana Reis; Silva, Cristina Ferreira; Miguel, Maria Gabriela Pedrozo da Cruz; Cordeiro, Cecília de Souza; Pinheiro, Ana Carla Marques; Duarte, Whasley Ferreira; Schwan, Rosane Freitas
2014New inoculants on maize silage fermentationAssis, Fábia Giovana do Val de; Ávila, Carla Luiza da Silva; Pinto, José Cardoso; 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
2023The essential role of spontaneous and starter yeasts in cocoa and coffee fermentationSchwan, Rosane Freitas; Bressani, Ana Paula Pereira; Martinez, Silvia Juliana; Batista, Nadia Nara; Dias, Disney Ribeiro