| 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 |
| 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 | 221 | 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 |
| Encapsulation as a tool for bioprocessing of functional foods DR Dias, DA Botrel, RVDB Fernandes, SV Borges Current Opinion in Food Science 13, 31-37, 2017 | 139 | 2017 |
| 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 |
| Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp DR Dias, RF Schwan, ES Freire, RS Serôdio International journal of food science & technology 42 (3), 319-329, 2007 | 134 | 2007 |
| Antioxidant capacity of cocoa beans and chocolate assessed by FTIR NN Batista, DP de Andrade, CL Ramos, DR Dias, RF Schwan Food Research International 90, 313-319, 2016 | 129 | 2016 |
| Impact of different cocoa hybrids (Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentation CL Ramos, DR Dias, MGCP Miguel, RF Schwan Food Research International 64, 908-918, 2014 | 114 | 2014 |
| Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.) MP Rodarte, DR Dias, DM Vilela, RF Schwan Acta Scientiarum. Agronomy 33, 457-464, 2011 | 110 | 2011 |
| Dynamic behavior of Saccharomyces cerevisiae, Pichia kluyveri and Hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on sensory … NN Batista, CL Ramos, DD Ribeiro, ACM Pinheiro, RF Schwan LWT-Food Science and Technology 63 (1), 221-227, 2015 | 109 | 2015 |
| Characteristics of fermented coffee inoculated with yeast starter cultures using different inoculation methods APP Bressani, SJ Martinez, SR Evangelista, DR Dias, RF Schwan LWT 92, 212-219, 2018 | 106 | 2018 |
| Metodologia para elaboração de fermentado de cajá (Spondias mombin L.) DR Dias, RF Schwan, LCO Lima Food Science and Technology 23, 342-350, 2003 | 106 | 2003 |
| Probiotic properties of lactobacilli and their ability to inhibit the adhesion of enteropathogenic bacteria to Caco-2 and HT-29 cells HC Fonseca, D de Sousa Melo, CL Ramos, DR Dias, RF Schwan Probiotics and antimicrobial proteins 13, 102-112, 2021 | 105 | 2021 |
| 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 |
| Alkaline protease from Bacillus sp. isolated from coffee bean grown on cheese whey DR Dias, DM Vilela, MPC Silvestre, RF Schwan World Journal of Microbiology and Biotechnology 24, 2027-2034, 2008 | 92 | 2008 |
| The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate NN Batista, CL Ramos, DR Dias, ACM Pinheiro, RF Schwan Journal of Food Science and Technology 53, 1101-1110, 2016 | 88 | 2016 |
| Fermentative profile and bacterial diversity of corn silages inoculated with new tropical lactic acid bacteria AO Santos, CLS Ávila, JC Pinto, BF Carvalho, DR Dias, RF Schwan Journal of Applied Microbiology 120 (2), 266-279, 2016 | 83 | 2016 |
| Chemical composition and sensory analysis of cheese whey‐based beverages using kefir grains as starter culture KT Magalhães, DR Dias, GV de Melo Pereira, JM Oliveira, L Domingues, ... International journal of food science & technology 46 (4), 871-878, 2011 | 82 | 2011 |
Rosane SchwanFull ProfessorVerified email at ufla.br
