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Author
Rosane Freitas Schwan
also known as R SCHWAN, R. F. Schwan, R.F. Schwan
Universidade Federal de Lavras · Weatherford College · Universidade Federal de Mato Grosso · Instituto Histórico e Geográfico Brasileiro
About this author
Works
407
Cited by
14,975
h-index
70
i10
240
ORCID ↗
Top papers
The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality
Rosane Freitas Schwan, Alan E. Wheals
·
2004
·
Critical Reviews in Food Science and Nutrition
↗ 726
Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products
Cíntia Lacerda Ramos, Line Thorsen, Rosane Freitas Schwan, et al.
·
2013
·
Food Microbiology
↗ 356
Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil
Cristina Ferreira Silva, Rosane Freitas Schwan, Ëustáquio Sousa Dias, et al.
·
2000
·
International Journal of Food Microbiology
↗ 246
Cocoa Fermentations Conducted with a Defined Microbial Cocktail Inoculum
Rosane Freitas Schwan
·
1998
·
Applied and Environmental Microbiology
↗ 219
OA
Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process
Suzana Reis Evangelista, Cristina Ferreira Silva, Maria Gabriela Pedrozo da Cruz Miguel, et al.
·
2013
·
Food Research International
↗ 218
Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation
Cristina Ferreira Silva, Luís Roberto Batista, Letícia Aparecida Ferreira de Abreu, et al.
·
2008
·
Food Microbiology
↗ 213
Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu
Whasley Ferreira Duarte, Disney Ribeiro Dias, J. M. Oliveira, et al.
·
2010
·
LWT
↗ 208
OA
Brazilian kefir: structure, microbial communities and chemical composition
Karina Teixeira Magalhães‐Guedes, Gilberto Vinícius de Melo Pereira, Cássia Roberta Campos, et al.
·
2011
·
Brazilian Journal of Microbiology
↗ 196
OA
Microbial communities and chemical changes during fermentation of sugary Brazilian kefir
Karina Teixeira Magalhães‐Guedes, Gilberto Vinícius de Melo Pereira, Disney Ribeiro Dias, et al.
·
2010
·
World Journal of Microbiology and Biotechnology
↗ 192
OA
Evaluation of a potential starter culture for enhance quality of coffee fermentation
Cristina Ferreira Silva, Danielle Marques Vilela, Cecília de Souza Cordeiro, et al.
·
2012
·
World Journal of Microbiology and Biotechnology
↗ 186
OA
Probiotic Properties of Lactobacilli and Their Ability to Inhibit the Adhesion of Enteropathogenic Bacteria to Caco-2 and HT-29 Cells
Hugo Calixto Fonseca, Dirceu de Sousa Melo, Cíntia Lacerda Ramos, et al.
·
2020
·
Probiotics and Antimicrobial Proteins
↗ 182
Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea arabica L.)
Danielle Marques Vilela, Gilberto Vinícius de Melo Pereira, Cristina Ferreira Silva, et al.
·
2010
·
Food Microbiology
↗ 168