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Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.
Molecules. 2017 May 9;22(5):766. doi: 10.3390/molecules22050766.
Molecules. 2017.
PMID: 28486419
Free PMC article.
Use of microencapsulated starter cultures by spray drying in coffee under self-induced anaerobiosis fermentation (SIAF).
Mynsen Machado Martins P, Nara Batista N, Augusto Oliveira Naves J, Ribeiro Dias D, Freitas Schwan R.
Mynsen Machado Martins P, et al. Among authors: freitas schwan r.
Food Res Int. 2023 Oct;172:113189. doi: 10.1016/j.foodres.2023.113189. Epub 2023 Jun 28.
Food Res Int. 2023.
PMID: 37689941
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Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians.
Ramos CL, de Almeida EG, Freire AL, Freitas Schwan R.
Ramos CL, et al. Among authors: freitas schwan r.
Food Microbiol. 2011 Oct;28(7):1380-6. doi: 10.1016/j.fm.2011.06.012. Epub 2011 Jun 29.
Food Microbiol. 2011.
PMID: 21839389
Free article.
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Protein profile and volatile compound associated with fermented coffees with yeast co-inoculation.
Pereira Bressani AP, Monteiro de Andrade H, Ribeiro Dias D, Freitas Schwan R.
Pereira Bressani AP, et al. Among authors: freitas schwan r.
Food Res Int. 2023 Dec;174(Pt 2):113494. doi: 10.1016/j.foodres.2023.113494. Epub 2023 Sep 23.
Food Res Int. 2023.
PMID: 37981355
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Sugary kefir grains as the inoculum for developing a low sodium isotonic beverage.
Lima Parente Fernandes M, Cristina de Souza A, Sérgio Pedroso Costa Júnior P, Ayra Alcântara Veríssimo L, Satler Pylro V, Ribeiro Dias D, Freitas Schwan R.
Lima Parente Fernandes M, et al. Among authors: freitas schwan r.
Food Res Int. 2022 Jul;157:111257. doi: 10.1016/j.foodres.2022.111257. Epub 2022 Apr 18.
Food Res Int. 2022.
PMID: 35761569
Free article.
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Inoculation of yeast and bacterium in wet-processed Coffea canephora.
Gonçalves Bravim D, Mota de Oliveira T, Kaic Alves do Rosário D, Nara Batista N, Freitas Schwan R, Moreira Coelho J, Campos Bernardes P.
Gonçalves Bravim D, et al. Among authors: freitas schwan r.
Food Chem. 2023 Jan 30;400:134107. doi: 10.1016/j.foodchem.2022.134107. Epub 2022 Sep 3.
Food Chem. 2023.
PMID: 36087481
Free article.
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Yeasts from fermented Brazilian fruits as biotechnological tools for increasing phenolics bioaccessibility and improving the volatile profile in derived pulps.
de Lourdes Chaves Macêdo E, Colombo Pimentel T, de Sousa Melo D, Cristina de Souza A, Santos de Morais J, Dos Santos Lima M, Ribeiro Dias D, Freitas Schwan R, Magnani M.
de Lourdes Chaves Macêdo E, et al. Among authors: freitas schwan r.
Food Chem. 2023 Feb 1;401:134200. doi: 10.1016/j.foodchem.2022.134200. Epub 2022 Sep 12.
Food Chem. 2023.
PMID: 36115231
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