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Data do documentoTítuloAutor(es)
Fev-2022Non-lactic acid bacteria as probiotics and their functional rolesRamos, Cíntia Lacerda; Esteves, Elizabethe Adriana; Miranda, Nayara Martins Zille de; Moreno, Lauane Gomes; Schwan, Rosane Freitas
Dez-2016Antioxidant capacity of cocoa beans and chocolate assessed by FTIRBatista, Nádia Nara; Andrade, Dayana Pereira de; Ramos, Cíntia Lacerda; Dias, Disney Ribeiro; Schwan, Rosane Freitas
Fev-2016The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolateBatista, Nádia Nara; Ramos, Cíntia Lacerda; Dias, Disney Ribeiro; Pinheiro, Ana Carla Marques; 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
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
2017Lipid production by yeasts grown on crude glycerol from biodiesel industrySouza, Karla Silva Teixeira; Ramos, Cíntia Lacerda; Schwan, Rosane Freitas; Dias, Disney Ribeiro
2015Dynamic behavior of saccharomyces cerevisiae, pichia kluyveri and hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on sensory characteristics of chocolateBatista, Nadia Nara; Ramos, Cíntia Lacerda; Ribeiro, Disney Dias; Pinheiro, Ana Carla Marques; 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
Fev-2017Technological and nutritional aspects of indigenous Latin America fermented foodsRamos, Cíntia Lacerda; Schwan, Rosane Freitas
Ago-2012Microbiological and physicochemical characterization of small-scale cocoa fermentations and screening of yeast and bacterial strains to develop a defined starter culturePereira, Gilberto Vinícius de Melo; Miguel, Maria Gabriela da Cruz Pedrozo; Ramos, Cíntia Lacerda; Schwan, Rosane Freitas; Melo, Gilberto Vinícius de