Schwan RF - Search Results

1

Effect of co-inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the quality of the distilled sugar cane beverage cachaça.

Duarte WF, de Sousa MV, Dias DR, Schwan RF. Duarte WF, et al. Among authors: schwan rf. J Food Sci. 2011 Nov-Dec;76(9):C1307-18. doi: 10.1111/j.1750-3841.2011.02412.x. Epub 2011 Oct 20. J Food Sci. 2011. PMID: 22416693

2

Microbiology and physiology of Cachaça (Aguardente) fermentations.

Schwan RF, Mendonça AT, da Silva JJ Jr, Rodrigues V, Wheals AE. Schwan RF, et al. Antonie Van Leeuwenhoek. 2001 Jan;79(1):89-96. doi: 10.1023/a:1010225117654. Antonie Van Leeuwenhoek. 2001. PMID: 11392489

3

Microbial population present in fermented beverage 'cauim' produced by Brazilian Amerindians.

Almeida EG, Rachid CC, Schwan RF. Almeida EG, et al. Among authors: schwan rf. Int J Food Microbiol. 2007 Nov 30;120(1-2):146-51. doi: 10.1016/j.ijfoodmicro.2007.06.020. Epub 2007 Aug 23. Int J Food Microbiol. 2007. PMID: 17888538

4

Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production.

Duarte WF, Dias DR, de Melo Pereira GV, Gervásio IM, Schwan RF. Duarte WF, et al. Among authors: schwan rf. J Ind Microbiol Biotechnol. 2009 Apr;36(4):557-69. doi: 10.1007/s10295-009-0526-y. Epub 2009 Feb 4. J Ind Microbiol Biotechnol. 2009. PMID: 19190949

5

Features of Saccharomyces cerevisiae as a culture starter for the production of the distilled sugar cane beverage, cachaça in Brazil.

Campos CR, Silva CF, Dias DR, Basso LC, Amorim HV, Schwan RF. Campos CR, et al. Among authors: schwan rf. J Appl Microbiol. 2010 Jun;108(6):1871-9. doi: 10.1111/j.1365-2672.2009.04587.x. Epub 2009 Oct 14. J Appl Microbiol. 2010. PMID: 19863684

6

Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods.

Ramos CL, de Almeida EG, Pereira GV, Cardoso PG, Dias ES, Schwan RF. Ramos CL, et al. Among authors: schwan rf. Int J Food Microbiol. 2010 Jun 15;140(2-3):225-31. doi: 10.1016/j.ijfoodmicro.2010.03.029. Epub 2010 Mar 27. Int J Food Microbiol. 2010. PMID: 20413168

7

Fermentative behavior of Saccharomyces strains during microvinification of raspberry juice (Rubus idaeus L.).

Duarte WF, Dragone G, Dias DR, Oliveira JM, Teixeira JA, Silva JB, Schwan RF. Duarte WF, et al. Among authors: schwan rf. Int J Food Microbiol. 2010 Oct 15;143(3):173-82. doi: 10.1016/j.ijfoodmicro.2010.08.014. Epub 2010 Aug 21. Int J Food Microbiol. 2010. PMID: 20828848

8

In situ inhibition of Escherichia coli isolated from fresh pork sausage by organic acids.

Dias FS, Ávila CL, Schwan RF. Dias FS, et al. Among authors: schwan rf. J Food Sci. 2011 Nov-Dec;76(9):M605-10. doi: 10.1111/j.1750-3841.2011.02401.x. Epub 2011 Oct 20. J Food Sci. 2011. PMID: 22416712

9

Optimization of fermentation conditions for production of the jabuticaba (Myrciaria cauliflora) spirit using the response surface methodology.

Duarte WF, Amorim JC, Lago Lde A, Dias DR, Schwan RF. Duarte WF, et al. Among authors: schwan rf. J Food Sci. 2011 Jun-Jul;76(5):C782-90. doi: 10.1111/j.1750-3841.2011.02169.x. Epub 2011 May 9. J Food Sci. 2011. PMID: 22417427

10

Chemical, physical-chemical, and sensory characteristics of lychee (Litchi chinensis Sonn) wines.

Alves JA, de Oliveira Lima LC, Nunes CA, Dias DR, Schwan RF. Alves JA, et al. Among authors: schwan rf. J Food Sci. 2011 Jun-Jul;76(5):S330-6. doi: 10.1111/j.1750-3841.2011.02188.x. Epub 2011 May 4. J Food Sci. 2011. PMID: 22417449

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