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Data do documentoTítuloAutor(es)
Mar-2020Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffeesMartins, Pâmela Mynsen Machado; Batista, Nádia Nara; Miguel, Maria Gabriela da Cruz Pedrozo; Simão, João Batista Pavesi; Soares, Jenaina Ribeiro; 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
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
18-Mai-2017Impact of a microbial cocktail used as a starter culture on cocoa fermentation and chocolate flavorMoreira, Igor Magalhães da Veiga; Vilela, Leonardo de Figueiredo; Miguel, Maria Gabriela da Cruz Pedroso; Santos, Cledir; Lima, Nelson; Schwan, Rosane Freitas
Set-2017Controlled fermentation of semi-dry coffee (Coffea arabica) using starter cultures: a sensory perspectiveRibeiro, Luciana Silva; Ribeiro, Diego Egídio; Evangelista, Suzana Reis; Miguel, Maria Gabriela da Cruz Pedrozo; Pinheiro, Ana Carla Marques; Borém, Flávio Meira; 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