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Data do documentoTítuloAutor(es)
Jul-2017Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysisViana, Roberta Oliveira; Magalhães-Guedes, Karina Teixeira; Braga Junior, Roberto Alves; Dias, Disney Ribeiro; Schwan, Rosane Freitas
2015Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaçaCarvalho, Fernanda Paula; Duarte, Whasley Ferreira; Dias, Disney Ribeiro; Piccoli, Roberta Hilsdorf; 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
Jun-2017Production of γ-Decalactone by yeast strains under different conditionsAndrade, Dayana Pereira de; Carvalho, Beatriz Ferreira; Schwan, Rosane Freitas; Dias, Disney Ribeiro
2-Ago-2010Effects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn) fermented beveragesAlves, Juliana Alvarenga; Lima, Luiz Carlos de Oliveira; Dias, Disney Ribeiro; Nunes, Cleiton Antônio; Schwan, Rosane Freitas
Jan-2015In vitro determination of volatile compound development during starter culture-controlled fermentation of cucurbitaceae cotyledonsKamda, Rosane Freitas Schwan; Ramos, Cíntia Lacerda; Fokou, Elie; Duarte, Whasley Ferreira; Mercy, Achu; Germain, Kansci; Dias, Disney Ribeiro; Schwan, Rosane Freitas
2019Effect of bacterial and yeast starters on the formation of volatile and organic acid compounds in coffee beans and selection of flavors markers precursors during wetMartinez, Silvia Juliana; Bressani, Paula Pereira; Dias, Disney Ribeiro; Simão, João Batista Pavesi; 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
9-Jan-2011Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter cultureMagalhães, Karina Teixeira; Dias, Disney Ribeiro; Pereira, Gilberto Vinicius de Melo; Oliveira, José Maria; Domingues, Lucília; Teixeira, José António; Silva, João Batista de Almeida e; Schwan, Rosane Freitas
Dez-2015Physicochemical and microbiological description of Caxiri – a cassava and corn alcoholic beverageMiguel, Maria Gabriela da Cruz Pedrozo; Collela, Carolina F.; Almeida, Euziclei G. de; Dias, Disney Ribeiro; Schwan, Rosane Freitas