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Data do documentoTítuloAutor(es)
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
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
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
Out-2014Impact of different cocoa hybrids (Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentationRamos, Cíntia Lacerda; Dias, Disney Ribeiro; Miguel, Maria Gabriela da Cruz Pedrozo; Schwan, Rosane Freitas
Ago-2013rDNA-based DGGE analysis and electron microscopic observation of cocoa beans to monitor microbial diversity and distribution during the fermentation processPereira, Gilberto Vinícius de Melo; Magalhães-Guedes, Karina Teixeira; Schwan, Rosane Freitas
Fev-2013Spontaneous cocoa bean fermentation carried out in a novel-design stainless steel tank: influence on the dynamics of microbial populations and physical-chemical propertiesPereira, Gilberto Vinícius de Melo; Magalhães, Karina Teixeira; Almeida, Euziclei Gonzaga de; Coelho, Irene da Silva; Schwan, Rosane Freitas
Fev-2013Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food productsRamos, Cíntia Lacerda; Thorsen, Line; Schwan, Rosane Freitas; Jespersen, Lene
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
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