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Data do documentoTítuloAutor(es)
Jan-2021Novel stainless steel tanks enhances coffee fermentation qualityMartinez, Silvia Juliana; Rabelo, Mariane Helena Sances; Bressani, Ana Paula Pereira; Mota, Marcela Caroline Batista da; Borem, Flavio Meira; Schwan, Rosane Freitas
Set-2022Dominant microbial communities and biochemical profile of pulped natural fermented coffees growing in different altitudesMartinez, Silvia Juliana; Bressani, Ana Paula Pereira; Simão, João Batista Pavesi; Pylro, Victor Satler; Dias, Disney Ribeiro; Schwan, Rosane Freitas
Mai-2020Coffee protein profiles during fermentation using different yeast inoculation methodsBressani, Ana Paula Pereira; Martinez, Silvia Juliana; Vilela, Leonardo de Figueiredo; Dias, Disney Ribeiro; Schwan, Rosane Freitas
1-Nov-2021Co-inoculation of yeasts starters: a strategy to improve quality of low altitude Arabica coffeeBressani, Ana Paula Pereira; Martinez, Silvia Juliana; Batista, Nádia Nara; Simão, João Batista Pavesi; Dias, Disney Ribeiro; Schwan, Rosane Freitas
Nov-2020The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentationRibeiro, Luciana Silva; Miguel, Maria Gabriela da Cruz Pedrozo; Martinez, Silvia Juliana; Bressani, Ana Paula Pereira; Evangelista, Suzana Reis; Batista, Cristina Ferreira Silva e; Schwan, Rosane Freitas
Dez-2021Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts speciesBressani, Ana Paula Pereira; Batista, Nádia Nara; Ferreira, Gabriela; Martinez, Silvia Juliana; Simão, João Batista Pavesi; Dias, Disney Ribeiro; Schwan, Rosane Freitas
Mai-2022Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffeePereira, Thayanna Scopel; Batista, Nádia Nara; Pimenta, Lúcia Pinheiro Santos; Martinez, Silvia Juliana; Ribeiro, Luciana Silva; Naves, José Augusto Oliveira; Schwan, Rosane Freitas
Jun-2021Brazilian cocoa hybrid-mix fermentation: impact of microbial dominance as well as chemical and sensorial propertiesMartinez, Silvia Juliana; Batista, Nádia Nara; Ramos, Cíntia Lacerda; Dias, Disney Ribeiro; Schwan, Rosane Freitas
2-Abr-2021Influence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processesBressani, Ana Paula Pereira; Martinez, Silvia Juliana; Sarmento, Andréia Braga Inácio; Borém, Flávio Meira; Schwan, Rosane Freitas
2021Into the minds of coffee consumers: perception, preference, and impact of information in the sensory analysis of specialty coffeeBressani, Ana Paula Pereira; Martinez, Silvia Juliana; Batista, Nádia Nara; Simão, João Batista Pavesi; Schwan, Rosane Freitas