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Data do documentoTítuloAutor(es)
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
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
9-Set-2021Sensory and flavor-aroma profiles of passion fruit juice fermented by potentially probiotic Lactiplantibacillus plantarum CCMA 0743 strainFonseca, Hugo Calixto; Melo, Dirceu de Sousa; Ramos, Cíntia Lacerda; Menezes, Aline Galvão Tavares; Dias, Disney Ribeiro; Schwan, Rosane Freitas
Out-2022Evaluation of potentially probiotic yeasts and Lactiplantibacillus plantarum in co-culture for the elaboration of a functional plant-based fermented beverageFerreira, Iara; Melo, Dirceu de Sousa; Menezes, Aline Galvão Tavares; Fonseca, Hugo Calixto; Assis, Bianca Beatriz Torres de; Ramos, Cíntia Lacerda; Magnani, Marciane; Dias, Disney Ribeiro; Schwan, Rosane Freitas
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
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