Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu von Duarte, Whasley F., Dias, Disney R., Oliveira, José M., Teixeira, José A., de Almeida e Silva, João B., Schwan, Rosane F.

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Association of the essential oil of Cymbopogon citratus (DC) Stapf with nystatin against oral cavity yeasts von Paiva, Luiz Francisley DE, Teixeira-Loyola, Ana Beatriz A, Schnaider, Taylor B, Souza, Angélica Cristina DE, Lima, Lidiany M Zacaroni, Dias, Disney R

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Improvement of biosurfactant production by Wickerhamomyces anomalus CCMA 0358 and its potential application in bioremediation von Teixeira Souza, Karla S., Gudiña, Eduardo J., Schwan, Rosane F., Rodrigues, Lígia R., Dias, Disney R., Teixeira, José A.

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Probiotic properties of Weissella cibaria and Leuconostoc citreum isolated from tejuino – A typical Mexican beverage von Silva, Monique Suela, Ramos, Cíntia L., González-Avila, Marisela, Gschaedler, Anne, Arrizon, Javier, Schwan, Rosane F., Dias, Disney R.

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New glycolipid biosurfactants produced by the yeast strain Wickerhamomyces anomalus CCMA 0358 von Souza, Karla S. Teixeira, Gudiña, Eduardo J., Azevedo, Zélia, de Freitas, Victor, Schwan, Rosane F., Rodrigues, Lígia R., Dias, Disney R., Teixeira, José A.

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Indigenous fermented foods: nutritional and safety aspects von Ramos, Cintia L, Bressani, Ana PP, Batista, Nadia N, Martinez, Silvia J, Dias, Disney R, Schwan, Rosane F

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Sensorial, antioxidant and antimicrobial evaluation of vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus) von Fernandes, Annayara C F, de Souza, Angélica C, Ramos, Cintia L, Pereira, Aline A, Schwan, Rosane F, Dias, Disney R

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Raspberry ( Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds von Duarte, Whasley F., Dias, Disney R., Oliveira, José M., Vilanova, Mar, Teixeira, José A., e Silva, João B. Almeida, Schwan, Rosane F.

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Antioxidant activities of tropical fruit wines von Souza, Angélica C., Fernandes, Annayara C.F., Silva, Monique S., Schwan, Rosane F., Dias, Disney R.

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Physicochemical and microbiological description of Caxiri – a cassava and corn alcoholic beverage von Miguel, Maria Gabriela C. P, Collela, Carolina F, Almeida, Euziclei G, Dias, Disney R, Schwan, Rosane F

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Nondairy ice cream based on fermented yam (Dioscorea sp.) von Batista, Nádia N., Ramos, Cíntia L., Pires, Josiane F., Moreira, Silvino I., Alves, Eduardo, Dias, Disney R., Schwan, Rosane F.

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Fermentative behavior of Saccharomyces strains during microvinification of raspberry juice ( Rubus idaeus L. ) von Duarte, Whasley F., Dragone, Giuliano, Dias, Disney R., Oliveira, José M., Teixeira, José A., Silva, João B. Almeida e, Schwan, Rosane F.

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Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture von Magalhães, Karina Teixeira, Dias, Disney Ribeiro, de Melo Pereira, Gilberto Vinicius, Oliveira, José Maria, Domingues, Lucília, Teixeira, José António, de Almeida e Silva, João Batista, Schwan, Rosane Freitas

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Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu: Wine: Parameters impacting composition and quality von DUARTE, Whasley F, DIAS, Disney R, OLIVEIRA, José M, TEIXEIRA, José A, DE ALMEIDA E SILVA, João B, SCHWAN, Rosane F

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Bovine Blood Constituents as Fat Replacers in Ham Pâté von Fabiana Ribeiro Viana, Carolina Schaper Bizzotto, Disney Ribeiro Dias, Afonso L. Oliveira, Marialice Pinto Coelho Silvestre

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