Follow
Rosane Schwan
Rosane Schwan
Full Professor
Verified email at ufla.br
Title
Cited by
Cited by
Year
The microbiology of cocoa fermentation and its role in chocolate quality
RF Schwan, AE Wheals
Critical reviews in food science and nutrition 44 (4), 205-221, 2004
9182004
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
3392013
Cocoa fermentations conducted with a defined microbial cocktail inoculum
RF Schwan
Applied and Environmental Microbiology 64 (4), 1477-1483, 1998
3111998
Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil
CF Silva, RF Schwan, ËS Dias, AE Wheals
International journal of food microbiology 60 (2-3), 251-260, 2000
3052000
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
2892011
Toxigenic fungi associated with processed (green) coffee beans (Coffea arabica L.)
LR Batista, SM Chalfoun, G Prado, RF Schwan, AE Wheals
International Journal of Food Microbiology 85 (3), 293-300, 2003
2632003
Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation
CF Silva, LR Batista, LM Abreu, ES Dias, RF Schwan
Food microbiology 25 (8), 951-957, 2008
2542008
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
2282012
Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu
WF Duarte, DR Dias, JM Oliveira, JA Teixeira, JBA e Silva, RF Schwan
LWT-Food Science and Technology 43 (10), 1564-1572, 2010
2202010
Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process
SR Evangelista, CF Silva, MGP da Cruz Miguel, C de Souza Cordeiro, ...
Food Research International 61, 183-195, 2014
2182014
Microbial communities and chemical changes during fermentation of sugary Brazilian kefir
KT Magalhaes, GV de M. Pereira, DR Dias, RF Schwan
World Journal of Microbiology and Biotechnology 26, 1241-1250, 2010
2162010
New cocoa pulp-based kefir beverages: Microbiological, chemical composition and sensory analysis
C Puerari, KT Magalhães, RF Schwan
Food Research International 48 (2), 634-640, 2012
2032012
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
2002012
Evaluation of a potential starter culture for enhance quality of coffee fermentation
CF Silva, DM Vilela, C de Souza Cordeiro, WF Duarte, DR Dias, ...
World Journal of Microbiology and Biotechnology 29, 235-247, 2013
1962013
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
1812010
Production of fermented cheese whey-based beverage using kefir grains as starter culture: Evaluation of morphological and microbial variations
KT Magalhães, MA Pereira, A Nicolau, G Dragone, L Domingues, ...
Bioresource Technology 101 (22), 8843-8850, 2010
1692010
Microbial fermentation of cocoa beans, with emphasis on enzymatic degradation of the pulp.
RF Schwan, AH Rose, RG Board
1681995
Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods
LR Batista, SM Chalfoun, CF Silva, M Cirillo, EA Varga, RF Schwan
Food control 20 (9), 784-790, 2009
1652009
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
1632011
Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process
SR Evangelista, MGCP Miguel, C de Souza Cordeiro, CF Silva, ...
Food Microbiology 44, 87-95, 2014
1612014
The system can't perform the operation now. Try again later.
Articles 1–20