| 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 | 224 | 2014 |
| 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 | 223 | 2010 |
| 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 | 200 | 2013 |
| Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds WF Duarte, DR Dias, JM Oliveira, M Vilanova, JA Teixeira, JBA e Silva, ... Food Research International 43 (9), 2303-2314, 2010 | 152 | 2010 |
| Utilization of coffee by-products obtained from semi-washed process for production of value-added compounds VA Bonilla-Hermosa, WF Duarte, RF Schwan Bioresource technology 166, 142-150, 2014 | 145 | 2014 |
| Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids IM da Veiga Moreira, MGCP Miguel, WF Duarte, DR Dias, RF Schwan Food Research International 54 (1), 9-17, 2013 | 138 | 2013 |
| The use of Lactobacillus species as starter cultures for enhancing the quality of sugar cane silage CLS Ávila, BF Carvalho, JC Pinto, WF Duarte, RF Schwan Journal of Dairy Science 97 (2), 940-951, 2014 | 129 | 2014 |
| Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages JC Amorim, RH Piccoli, WF Duarte Food Research International 107, 518-527, 2018 | 124 | 2018 |
| Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production WF Duarte, DR Dias, GV de Melo Pereira, IM Gervásio, RF Schwan Journal of industrial Microbiology and Biotechnology 36 (4), 557-569, 2009 | 101 | 2009 |
| Fruit wine produced from cagaita (Eugenia dysenterica DC) by both free and immobilised yeast cell fermentation MES Oliveira, L Pantoja, WF Duarte, CF Collela, LT Valarelli, RF Schwan, ... Food Research International 44 (7), 2391-2400, 2011 | 99 | 2011 |
| The effects of co-culturing non-Saccharomyces yeasts with S. cerevisiae on the sugar cane spirit (cachaça) fermentation process WF Duarte, JC Amorim, RF Schwan Antonie van Leeuwenhoek 103, 175-194, 2013 | 70 | 2013 |
| Evaluation of stress tolerance and fermentative behavior of indigenous Saccharomyces cerevisiae CL Ramos, WF Duarte, AL Freire, DR Dias, ECA Eleutherio, RF Schwan Brazilian Journal of Microbiology 44, 935-944, 2013 | 56 | 2013 |
| Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation RP Andrade, CN Melo, Z Genisheva, RF Schwan, WF Duarte Food Research International 91, 72-79, 2017 | 55 | 2017 |
| New alcoholic fermented beverages—potentials and challenges ACA Lopes, SH Eda, RP Andrade, JC Amorim, WF Duarte Fermented beverages, 577-603, 2019 | 51 | 2019 |
| Antioxidant activity and phenolic compounds of the extract from pigment-producing fungi isolated from Brazilian caves DG Tavares, BVL Barbosa, RL Ferreira, WF Duarte, PG Cardoso Biocatalysis and agricultural biotechnology 16, 148-154, 2018 | 49 | 2018 |
| Fermentative behavior of Saccharomyces strains during microvinification of raspberry juice (Rubus idaeus L.) WF Duarte, G Dragone, DR Dias, JM Oliveira, JA Teixeira, JBA e Silva, ... International journal of food microbiology 143 (3), 173-182, 2010 | 46 | 2010 |
| Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by … AL Freire, CL Ramos, EG de Almeida, WF Duarte, RF Schwan World journal of microbiology and biotechnology 30, 567-577, 2014 | 45 | 2014 |
| Sugar cane spirit (cachaça): Effects of mixed inoculum of yeasts on the sensory and chemical characteristics JC Amorim, RF Schwan, WF Duarte Food Research International 85, 76-83, 2016 | 44 | 2016 |
| Adubação verde no controle de plantas invasoras nas culturas de alface-americana e de repolho A Fontanétti, GJ Carvalho, AR Morais, K Almeida, WF Duarte Ciência e Agrotecnologia 28, 967-973, 2004 | 44 | 2004 |
| Effect of Co‐Inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the Quality of the Distilled Sugar Cane Beverage Cachaça WF Duarte, MVF de Sousa, DR Dias, RF Schwan Journal of food science 76 (9), C1307-C1318, 2011 | 39 | 2011 |
