关注
Cíntia Lacerda Ramos
Cíntia Lacerda Ramos
Professor de microbiologia
在 ufvjm.edu.br 的电子邮件经过验证
标题
引用次数
引用次数
年份
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
3492013
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
2062012
Planejamento, montagem e aplicação de modelos didáticos para abordagem de Biologia Celular e Molecular no Ensino Médio por graduandos de Ciências Biológicas
TC Orlando, AR Lima, AM da Silva, CN Fuzissaki, CL Ramos, D Machado, ...
Revista de Ensino de Bioquímica 7 (1), 1-17, 2009
1962009
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
1332016
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
1142014
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
1132021
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
1102015
Investigation of chocolate produced from four different Brazilian varieties of cocoa (Theobroma cacao L.) inoculated with Saccharomyces cerevisiae
AGT Menezes, NN Batista, CL Ramos, ARA e Silva, P Efraim, ...
Food Research International 81, 83-90, 2016
1012016
The" in vitro" antifungal activity evaluation of propolis G12 ethanol extract on Cryptococcus neoformans
FF Fernandes, ALT Dias, CL Ramos, M Ikegaki, AM Siqueira, MC Franco
Revista do Instituto de Medicina Tropical de São Paulo 49, 93-95, 2007
1002007
Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast
AL Freire, CL Ramos, PN da Costa Souza, MGB Cardoso, RF Schwan
International Journal of Food Microbiology 248, 39-46, 2017
982017
Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods
CL Ramos, EG de Almeida, GV de Melo Pereira, PG Cardoso, ES Dias, ...
International Journal of Food Microbiology 140 (2-3), 225-231, 2010
942010
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
902016
Probiotic potential, antioxidant activity, and phytase production of indigenous yeasts isolated from indigenous fermented foods
AGT Menezes, CL Ramos, G Cenzi, DS Melo, DR Dias, RF Schwan
Probiotics and Antimicrobial Proteins 12, 280-288, 2020
832020
Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages
AGT Menezes, CL Ramos, DR Dias, RF Schwan
Food research international 111, 187-197, 2018
792018
Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast
AL Freire, CL Ramos, RF Schwan
Food Research International 76, 787-795, 2015
752015
Effect of symbiotic interaction between a fructooligosaccharide and probiotic on the kinetic fermentation and chemical profile of maize blended rice beverages
AL Freire, CL Ramos, RF Schwan
Food Research International 100, 698-707, 2017
732017
Selection of autochthonous lactic acid bacteria from goat dairies and their addition to evaluate the inhibition of Salmonella typhi in artisanal cheese
I da Silva Ferrari, JV de Souza, CL Ramos, MM da Costa, RF Schwan, ...
Food microbiology 60, 29-38, 2016
662016
Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians
CL Ramos, EG de Almeida, AL Freire, RF Schwan
Food Microbiology 28 (7), 1380-1386, 2011
632011
Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation
CL Ramos, ESO de Sousa, J Ribeiro, TMM Almeida, CCAA Santos, ...
Food microbiology 49, 182-188, 2015
582015
Probiotic properties of Weissella cibaria and Leuconostoc citreum isolated from tejuino–A typical Mexican beverage
MS Silva, CL Ramos, M González-Avila, A Gschaedler, J Arrizon, ...
LWT 86, 227-232, 2017
572017
系统目前无法执行此操作,请稍后再试。
文章 1–20