| Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage LS Ribeiro, MGCP Miguel, SR Evangelista, PMM Martins, J van Mullem, ... Food Research International 92, 26-32, 2017 | 85 | 2017 |
| Controlled fermentation of semi-dry coffee (Coffea arabica) using starter cultures: A sensory perspective LS Ribeiro, DE Ribeiro, SR Evangelista, MGCP Miguel, ACM Pinheiro, ... LWT-Food Science and Technology 82, 32-38, 2017 | 82 | 2017 |
| Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee TS Pereira, NN Batista, LPS Pimenta, SJ Martinez, LS Ribeiro, JAO Naves, ... Food Microbiology 103, 103962, 2022 | 48 | 2022 |
| Microbiological and chemical-sensory characteristics of three coffee varieties processed by wet fermentation LS Ribeiro, SR Evangelista, MG da Cruz Pedrozo Miguel, J van Mullem, ... Annals of Microbiology 68, 705-716, 2018 | 40 | 2018 |
| Desenvolvimento de formulação de iogurte de araticum e estudo da aceitação sensorial KAM Oliveira, LS Ribeiro, GV Oliveira, JMATK Pereira, RCS Mendonca, ... Alimentos e Nutrição 19 (3), 277-281, 2008 | 40* | 2008 |
| Production of coffee (Coffea arabica) inoculated with yeasts: impact on quality PMM Martins, LS Ribeiro, MGCP Miguel, SR Evangelista, RF Schwan Journal of the Science of Food and Agriculture 99 (13), 5638-5645, 2019 | 39 | 2019 |
| The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation LS Ribeiro, MG da Cruz Pedrozo Miguel, SJ Martinez, APP Bressani, ... World Journal of Microbiology and Biotechnology 36, 1-15, 2020 | 36 | 2020 |
| Fermented sugarcane and pineapple beverage produced using Saccharomyces cerevisiae and non‐Saccharomyces yeast LS Ribeiro, WF Duarte, DR Dias, RF Schwan Journal of the Institute of Brewing 121 (2), 262-272, 2015 | 35 | 2015 |
| Atividade antimicrobiana e quantificação de Flavonoides e Fenóis totais em diferentes extratos de Própolis KA de Moura Oliveira, GV de Oliveira, C Batalini, JA Rosalem, LS Ribeiro Semina: Ciências Biológicas e da Saúde 33 (2), 211-222, 2012 | 25 | 2012 |
| Caracterização microbiológica, físico-química e microscópica de mel de abelhas canudo (Scaptotrigona depilis) e jataí (Tetragonisca angustula) KAM OLIVEIRA, LS RIBEIRO, GV OLIVEIRA Revista Brasileira de Produtos Agroindustriais 15 (3), 239-248, 2013 | 23 | 2013 |
| Yeasts prevent ochratoxin A contamination in coffee by displacing Aspergillus carbonarius ML de Souza, LS Ribeiro, MGCP Miguel, LR Batista, RF Schwan, ... Biological Control 155, 104512, 2021 | 18 | 2021 |
| Avaliação das condições higiênico-sanitárias e do conhecimento das boas práticas em restaurantes self-service do município de Barra do Garças, MT KAM Oliveira, ECM SANTANA, LS Ribeiro https://higienealimentar.com.br/wp-content/uploads/2019/07/REVISTA-194-195 …, 2011 | 10 | 2011 |
| da CP, Pinheiro, ACM, Borém, FM, & Schwan, RF (2017). Controlled fermentation of semi-dry coffee (Coffea arabica) using starter cultures: A sensory perspective LS Ribeiro, DE Ribeiro, SR Evangelista, MG Miguel LWT-Food Science and Technology 82, 32-38, 0 | 6 | |
| Goat milk frozen yogurt caja (Spondias mombin L.) flavor: development and sensory acceptance of an exotic food KA de Moura Oliveira, L Silva Ribeiro, G Vieira de Oliveira, ... Current Nutrition & Food Science 12 (2), 105-112, 2016 | 5 | 2016 |
| Impact of lead (Pb2+) on the growth and biological activity of Serratia marcescens selected for wastewater treatment and identification of its zntR gene—a metal … GM dos Reis Ferreira, JF Pires, LS Ribeiro, JD Carlier, MC Costa, ... World Journal of Microbiology and Biotechnology 39 (4), 91, 2023 | 4 | 2023 |
| Volatile compounds for biotechnological applications produced during competitive interactions between yeasts and fungi LS Ribeiro, ML de Souza, JMS Lira, RF Schwan, LR Batista, CF Silva Journal of Basic Microbiology 63 (6), 658-667, 2023 | 2 | 2023 |
| Antimicrobial activity and quantification of flavonoids and phenolics in different extract of propolis. KAM Oliveira, GV Oliveira, C Batalini, JA Rosalem, LS Ribeiro | 1 | 2012 |
| Impact of different fermentation times on the microbiological, chemical, and sensorial profile of coffees processed by self-induced anaerobiosis fermentation JMC Palumbo, PMM Martins, LGA Salvio, NN Batista, LS Ribeiro, ... Brazilian Journal of Microbiology, 1-14, 2024 | | 2024 |
| Penicillium brevicompactum as a New High Catalytic Laccase Producer Strain for Sugarcane Bagasse Degradation CR de Souza Castro, TT das Neves, LS Ribeiro, KC dos Reis, RF Schwan, ... Waste and Biomass Valorization, 1-12, 2024 | | 2024 |
| Exploration of Low-Cost Solid Waste Coffee Processing to Bio-Carotenoids Production MD Moreira, JM Coimbra, MM Melo, LS Ribeiro, KC dos Reis, RF Schwan, ... Acta Scientific MICROBIOLOGY (ISSN: 2581-3226) 4 (9), 2021 | | 2021 |
Rosane SchwanFull Professor在 ufla.br 的电子邮件经过验证
