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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

221 related items for PubMed ID: 35305516

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  • 24. Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast.
    Freire AL, Ramos CL, Schwan RF.
    Food Res Int; 2015 Oct; 76(Pt 3):787-795. PubMed ID: 28455064
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  • 26. Evaluation of potentially probiotic yeasts and Lactiplantibacillus plantarum in co-culture for the elaboration of a functional plant-based fermented beverage.
    Ferreira I, de Sousa Melo D, Menezes AGT, Fonseca HC, de Assis BBT, Ramos CL, Magnani M, Dias DR, Schwan RF.
    Food Res Int; 2022 Oct; 160():111697. PubMed ID: 36076400
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  • 27. Different inoculation methods for semi-dry processed coffee using yeasts as starter cultures.
    Martinez SJ, Bressani APP, Miguel MGDCP, Dias DR, Schwan RF.
    Food Res Int; 2017 Dec; 102():333-340. PubMed ID: 29195956
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  • 28. Microbial diversity and chemical characteristics of Coffea canephora grown in different environments and processed by dry method.
    Pereira PV, Bravim DG, Grillo RP, Bertoli LD, Osório VM, da Silva Oliveira D, da Cruz Pedrozo Miguel MG, Schwan RF, de Assis Silva S, Coelho JM, Bernardes PC.
    World J Microbiol Biotechnol; 2021 Feb 17; 37(3):51. PubMed ID: 33594606
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  • 29. Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage.
    Ribeiro LS, Miguel MG, Evangelista SR, Martins PM, van Mullem J, Belizario MH, Schwan RF.
    Food Res Int; 2017 Feb 17; 92():26-32. PubMed ID: 28290294
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  • 30. The Altitude of Coffee Cultivation Causes Shifts in the Microbial Community Assembly and Biochemical Compounds in Natural Induced Anaerobic Fermentations.
    Martinez SJ, Simão JBP, Pylro VS, Schwan RF.
    Front Microbiol; 2021 Feb 17; 12():671395. PubMed ID: 34093490
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  • 32. Evaluation of spontaneous fermentation impact on the physicochemical properties and sensory profile of green and roasted arabica coffee by digital technologies.
    Wu H, Gonzalez Viejo C, Fuentes S, Dunshea FR, Suleria HAR.
    Food Res Int; 2024 Jan 17; 176():113800. PubMed ID: 38163710
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  • 33. Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: effect on sensory attributes and chemical composition of the beans.
    Borém FM, Rabelo MHS, de Carvalho Alves AP, Santos CM, Pieroni RS, Nakajima M, Sugino R.
    Food Chem; 2024 Jul 15; 446():138820. PubMed ID: 38430763
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  • 34. Characterization of yeast mutant strains for starter culture in Arabica coffee fermentation.
    Meeampun Y, Panyachanakul T, Samosorn S, Dolsophon K, Jiamjariyatam R, Lorliam W, Arnthong J, Suwannarangsee S, Tantayotai P, Krajangsang S.
    Sci Rep; 2024 Mar 13; 14(1):6069. PubMed ID: 38480775
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  • 35. Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffees.
    Martins PMM, Batista NN, Miguel MGDCP, Simão JBP, Soares JR, Schwan RF.
    Food Res Int; 2020 Mar 13; 129():108872. PubMed ID: 32036899
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  • 37. Ecological diversity, evolution and metabolism of microbial communities in the wet fermentation of Australian coffee beans.
    Elhalis H, Cox J, Zhao J.
    Int J Food Microbiol; 2020 May 16; 321():108544. PubMed ID: 32086129
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