Theo dõi
Rosane Schwan
Rosane Schwan
Full Professor
Email được xác minh tại ufla.br
Tiêu đề
Trích dẫn bởi
Trích dẫn bởi
Năm
The microbiology of cocoa fermentation and its role in chocolate quality
RF Schwan, AE Wheals
Critical reviews in food science and nutrition 44 (4), 205-221, 2004
10072004
Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products
CL Ramos, L Thorsen, RF Schwan, L Jespersen
Food microbiology 36 (1), 22-29, 2013
3832013
Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil
CF Silva, RF Schwan, ËS Dias, AE Wheals
International journal of food microbiology 60 (2-3), 251-260, 2000
3282000
Brazilian kefir: structure, microbial communities and chemical composition
KT Magalhães, GVM Pereira, CR Campos, G Dragone, RF Schwan
Brazilian Journal of Microbiology 42, 693-702, 2011
3162011
Cocoa fermentations conducted with a defined microbial cocktail inoculum
RF Schwan
Applied and environmental microbiology 64 (4), 1477-1483, 1998
3151998
Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation
CF Silva, LR Batista, LM Abreu, ES Dias, RF Schwan
Food microbiology 25 (8), 951-957, 2008
2832008
Toxigenic fungi associated with processed (green) coffee beans (Coffea arabica L.)
LR Batista, SM Chalfoun, G Prado, RF Schwan, AE Wheals
International Journal of Food Microbiology 85 (3), 293-300, 2003
2742003
Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process
SR Evangelista, CF Silva, MGP da Cruz Miguel, C de Souza Cordeiro, ...
Food Research International 61, 183-195, 2014
2532014
A multiphasic approach for the identification of endophytic bacterial in strawberry fruit and their potential for plant growth promotion
GV de Melo Pereira, KT Magalhães, ER Lorenzetii, TP Souza, RF Schwan
Microbial ecology 63, 405-417, 2012
2452012
Evaluation of a potential starter culture for enhance quality of coffee fermentation
CF Silva, DM Vilela, C de Souza Cordeiro, WF Duarte, DR Dias, ...
World Journal of Microbiology and Biotechnology 29, 235-247, 2013
2402013
Microbial communities and chemical changes during fermentation of sugary Brazilian kefir
KT Magalhaes, GV de M. Pereira, DR Dias, RF Schwan
World Journal of Microbiology and Biotechnology 26, 1241-1250, 2010
2372010
Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu
WF Duarte, DR Dias, JM Oliveira, JA Teixeira, JBA e Silva, RF Schwan
LWT-Food Science and Technology 43 (10), 1564-1572, 2010
2352010
Microbiological and physicochemical characterization of small-scale cocoa fermentations and screening of yeast and bacterial strains to develop a defined starter culture
GVM Pereira, MGCP Miguel, CL Ramos, RF Schwan
Applied and environmental microbiology 78 (15), 5395-5405, 2012
2212012
New cocoa pulp-based kefir beverages: Microbiological, chemical composition and sensory analysis
C Puerari, KT Magalhães, RF Schwan
Food Research International 48 (2), 634-640, 2012
2192012
Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea arabica L.)
DM Vilela, GVM Pereira, CF Silva, LR Batista, RF Schwan
Food Microbiology 27 (8), 1128-1135, 2010
2092010
Microbiological diversity associated with the spontaneous wet method of coffee fermentation
SR Evangelista, MGCP Miguel, CF Silva, ACM Pinheiro, RF Schwan
International Journal of Food Microbiology 210, 102-112, 2015
1962015
Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process
SR Evangelista, MGCP Miguel, C de Souza Cordeiro, CF Silva, ...
Food Microbiology 44, 87-95, 2014
1842014
Production of fermented cheese whey-based beverage using kefir grains as starter culture: Evaluation of morphological and microbial variations
KT Magalhães, MA Pereira, A Nicolau, G Dragone, L Domingues, ...
Bioresource Technology 101 (22), 8843-8850, 2010
1842010
Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods
LR Batista, SM Chalfoun, CF Silva, M Cirillo, EA Varga, RF Schwan
Food control 20 (9), 784-790, 2009
1802009
Microbial fermentation of cocoa beans, with emphasis on enzymatic degradation of the pulp.
RF Schwan, AH Rose, RG Board
1751995
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