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Journal Abstract Search

221 related items for PubMed ID: 35305516

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  • 2. Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality.
    Cassimiro DMJ, Batista NN, Fonseca HC, Oliveira Naves JA, Coelho JM, Bernardes PC, Dias DR, Schwan RF.
    Food Microbiol; 2023 Apr; 110():104161. PubMed ID: 36462817
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  • 4. Impact of different fermentation times on the microbiological, chemical, and sensorial profile of coffees processed by self-induced anaerobiosis fermentation.
    Palumbo JMC, Martins PMM, Salvio LGA, Batista NN, Ribeiro LS, Borém FM, Dias DR, Schwan RF.
    Braz J Microbiol; 2024 Sep; 55(3):2253-2266. PubMed ID: 38775907
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  • 5. Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species.
    Bressani APP, Batista NN, Ferreira G, Martinez SJ, Simão JBP, Dias DR, Schwan RF.
    Food Res Int; 2021 Dec; 150(Pt A):110755. PubMed ID: 34865773
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  • 7. Use of microencapsulated starter cultures by spray drying in coffee under self-induced anaerobiosis fermentation (SIAF).
    Mynsen Machado Martins P, Nara Batista N, Augusto Oliveira Naves J, Ribeiro Dias D, Freitas Schwan R.
    Food Res Int; 2023 Oct; 172():113189. PubMed ID: 37689941
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  • 10. Inoculation of yeast and bacterium in wet-processed Coffea canephora.
    Gonçalves Bravim D, Mota de Oliveira T, Kaic Alves do Rosário D, Nara Batista N, Freitas Schwan R, Moreira Coelho J, Campos Bernardes P.
    Food Chem; 2023 Jan 30; 400():134107. PubMed ID: 36087481
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  • 13. Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: Effects on volatile composition and sensory characteristics.
    Helena Sances Rabelo M, Meira Borém F, Paula de Carvalho Alves A, Soares Pieroni R, Mendes Santos C, Nakajima M, Sugino R.
    Food Chem; 2024 Jun 30; 444():138608. PubMed ID: 38325081
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  • 14. The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation.
    Ribeiro LS, da Cruz Pedrozo Miguel MG, Martinez SJ, Bressani APP, Evangelista SR, Silva E Batista CF, Schwan RF.
    World J Microbiol Biotechnol; 2020 Nov 21; 36(12):186. PubMed ID: 33219454
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  • 15. Microbiological diversity associated with the spontaneous wet method of coffee fermentation.
    Evangelista SR, Miguel MG, Silva CF, Pinheiro AC, Schwan RF.
    Int J Food Microbiol; 2015 Oct 01; 210():102-12. PubMed ID: 26119187
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