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Gilberto Vinícius de Melo Pereira
Gilberto Vinícius de Melo Pereira
在 ufpr.br 的电子邮件经过验证
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引用次数
引用次数
年份
How to select a probiotic? A review and update of methods and criteria
GV de Melo Pereira, B de Oliveira Coelho, AIM Júnior, V Thomaz-Soccol, ...
Biotechnology advances 36 (8), 2060-2076, 2018
4212018
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
2942011
Exploring the impacts of postharvest processing on the aroma formation of coffee beans–A review
GV de Melo Pereira, DP de Carvalho Neto, AIM Júnior, ZS Vásquez, ...
Food chemistry 272, 441-452, 2019
2832019
Microbiological, biochemical, and functional aspects of sugary kefir fermentation-A review
FA Fiorda, GV de Melo Pereira, V Thomaz-Soccol, SK Rakshit, ...
Food Microbiology 66, 86-95, 2017
2432017
Biotechnological approaches for cocoa waste management: A review
ZS Vásquez, DP de Carvalho Neto, GVM Pereira, LPS Vandenberghe, ...
Waste management 90, 72-83, 2019
2402019
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
2342012
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
2072012
Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process
GV de Melo Pereira, VT Soccol, A Pandey, ABP Medeiros, JMRA Lara, ...
International journal of food microbiology 188, 60-66, 2014
2042014
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
1862010
Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir
KT Magalhães, G Dragone, GV de Melo Pereira, JM Oliveira, ...
Food Chemistry 126 (1), 249-253, 2011
1652011
Conducting starter culture-controlled fermentations of coffee beans during on-farm wet processing: Growth, metabolic analyses and sensorial effects
GV de Melo Pereira, E Neto, VT Soccol, ABP Medeiros, AL Woiciechowski, ...
Food Research International 75, 348-356, 2015
1622015
Technological trends and market perspectives for production of microbial oils rich in omega-3
AMO Finco, LDG Mamani, JC Carvalho, GV de Melo Pereira, ...
Critical reviews in biotechnology 37 (5), 656-671, 2017
1442017
Functional properties and health benefits of bioactive peptides derived from Spirulina: A review
CA Ovando, JC Carvalho, G Vinícius de Melo Pereira, P Jacques, ...
Food reviews international 34 (1), 34-51, 2018
1342018
Spontaneous cocoa bean fermentation carried out in a novel-design stainless steel tank: Influence on the dynamics of microbial populations and physical–chemical properties
GV de Melo Pereira, KT Magalhães, EG de Almeida, I da Silva Coelho, ...
International journal of food microbiology 161 (2), 121-133, 2013
1342013
Chemical composition and health properties of coffee and coffee by-products
GV de Melo Pereira, DP de Carvalho Neto, AIM Júnior, FG do Prado, ...
Advances in food and nutrition research 91, 65-96, 2020
1302020
Microalgal biomass pretreatment for integrated processing into biofuels, food, and feed
JC de Carvalho, AI Magalhaes Jr, GV de Melo Pereira, ABP Medeiros, ...
Bioresource Technology 300, 122719, 2020
1262020
Microbial ecology and starter culture technology in coffee processing
G Vinícius de Melo Pereira, VT Soccol, SK Brar, E Neto, CR Soccol
Critical reviews in food science and nutrition 57 (13), 2775-2788, 2017
1212017
A review of selection criteria for starter culture development in the food fermentation industry
G Vinicius De Melo Pereira, DP De Carvalho Neto, ACDO Junqueira, ...
Food reviews international 36 (2), 135-167, 2020
1122020
Current state of research on cocoa and coffee fermentations
GV de Melo Pereira, VT Soccol, CR Soccol
Current Opinion in Food Science 7, 50-57, 2016
1092016
Development of kefir-based probiotic beverages with DNA protection and antioxidant activities using soybean hydrolyzed extract, colostrum and honey
FA Fiorda, GV de Melo Pereira, V Thomaz-Soccol, AP Medeiros, ...
LWT-Food Science and Technology 68, 690-697, 2016
1042016
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