Fermentation profile and identification of lactic acid bacteria and yeasts of rehydrated corn kernel silage von Carvalho, B.F., Ávila, C.L.S., Bernardes, T.F., Pereira, M.N., Santos, C., Schwan, R.F.

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Diversity and probiotic characterisation of yeast isolates in the bovine gastrointestinal tract von Sales, G. F. C., Carvalho, B. F., Schwan, R. F., Pereira, M. N., Ávila, C. L. S.

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Compounds Released by the Biocontrol Yeast Hanseniaspora opuntiae Protect Plants Against Corynespora cassiicola and Botrytis cinerea von Ferreira-Saab, Mariana, Formey, Damien, Torres, Martha, Aragón, Wendy, Padilla, Emir A, Tromas, Alexandre, Sohlenkamp, Christian, Schwan-Estrada, Kátia R F, Serrano, Mario

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Fermentative profile and bacterial diversity of corn silages inoculated with new tropical lactic acid bacteria von Santos, A.O, Ávila, C.L.S, Pinto, J.C, Carvalho, B.F, Dias, D.R, Schwan, R.F

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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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Influence of Fermentation Time and Inoculation of Starter Culture on the Chemical Composition of Fermented Natural Coffee Followed by Depulping von Borém, Flávio M, Salvio, Luís Gustavo A, Correa, Jefferson Luiz G, Alves, Ana Paula C, Santos, Cláudia M Dos, Haeberlin, Luana, Cirillo, Marcelo A, Schwan, Rosane F

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Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir von Magalhães, Karina T., Dragone, Giuliano, de Melo Pereira, Gilberto V., Oliveira, José M., Domingues, Lucília, Teixeira, José A., e Silva, João B. Almeida, Schwan, Rosane F.

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Occurrence of mycotoxins and yeasts and moulds identification in corn silages in tropical climate von Carvalho, B.F., Ávila, C.L.S., Krempser, P.M., Batista, L.R., Pereira, M.N., Schwan, R.F.

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Microbial population present in fermented beverage ‘cauim’ produced by Brazilian Amerindians von Almeida, Euziclei G., Rachid, Caio C.T.C., Schwan, Rosane F.

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Turbinate reduction with complete preservation of mucosa and submucosa during rhinoplasty von Rudes, M., Schwan, F., Klass, F., Gassner, H. G.

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Cocoa and Coffee Fermentations von Schwan, Rosane F, Fleet, Graham H

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Identification and characterization of yeasts in sugarcane silages von Ávila, C.L.S, Bravo Martins, C.E.C, Schwan, R.F

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Dynamics of microbiota and physicochemical characterization of food waste in a new type of composter von Gaspar, Suelen S., Assis, Lucas L. R., Carvalho, Carla A., Buttrós, Victor Hugo, Ferreira, Gustavo Magno dos Reis, Schwan, Rosane F., Pasqual, Moacir, Rodrigues, Filipe Almendagna, Rigobelo, Everlon Cid, Castro, Rafael Peron, Dória, Joyce

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The use of Lactobacillus species as starter cultures for enhancing the quality of sugar cane silage von Ávila, C.L.S., Carvalho, B.F., Pinto, J.C., Duarte, W.F., Schwan, R.F.

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Criteria for lactic acid bacteria screening to enhance silage quality von Carvalho, B.F., Sales, G.F.C., Schwan, R.F., Ávila, C.L.S.

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Probiotic properties of yeasts isolated from Brazilian fermented table olives von Simões, L.A., Cristina de Souza, A., Ferreira, I., Melo, D.S., Lopes, L.A.A., Magnani, M., Schwan, R.F., Dias, D.R.

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Features of Saccharomyces cerevisiae as a culture starter for the production of the distilled sugar cane beverage, cachaça in Brazil von Campos, C.R, Silva, C.F, Dias, D.R, Basso, L.C, Amorim, H.V, Schwan, R.F

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Selection of tropical lactic acid bacteria for enhancing the quality of maize silage von Santos, A.O., Ávila, C.L.S., Schwan, R.F.

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Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil von Silva, Cristina F, Schwan, Rosane F, Sousa Dias, Ëustáquio, Wheals, Alan E

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Use of specific PCR primers to identify three important industrial species of Saccharomyces genus: Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces pastorianus von de Melo Pereira, G.V, Ramos, C.L, Galvão, C, Souza Dias, E, Schwan, R.F

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