Biosurfactants Produced by Yeasts: Fermentation, Screening, Recovery, Purification, Characterization, and Applications by Natalia de Andrade Teixeira Fernandes, Luara Aparecida Simões, Disney Ribeiro Dias

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Brazilian Table Olives: A Source of Lactic Acid Bacteria with Antimycotoxigenic and Antifungal Activity by Luara Simões, Natália Fernandes, José Teixeira, Luís Abrunhosa, Disney Ribeiro Dias

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<b>Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (<em>Coffea arabica</em> L.)</b> - doi: 10.4025/actasciagron.v33i3.6734 by Mirian Pereira Rodarte, Disney Ribeiro Dias, Danielle Marques Vilela, Rosane Freitas Schwan

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Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.) = Atividade proteolítica de bactérias, leveduras e fungos filamentos... by Mirian Pereira Rodarte, Disney Ribeiro Dias, Danielle Marques Vilela, Rosane Freitas Schwan

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Production of γ-Decalactone by Yeast Strains under Different Conditions by Dayana Pereira de Andrade, Beatriz Ferreira Carvalho, Rosane Freitas Schwan, Disney Ribeiro Dias

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Use of Maldi-Tof MS biosensor in microbial assessment of Brazilian kefir grains by Roberta Oliveira Viana, Karina Teixeira Magalhães-Guedes, Disney Ribeiro Dias, Rosane Freitas Schwan

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Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaça by Fernanda Paula Carvalho, Whasley Ferreira Duarte, Disney Ribeiro Dias, Roberta Hilsdorf Piccoli, Rosane Freitas Schwan

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

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Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing Methods by Silvia Juliana Martinez, Nádia Nara Batista, Ana Paula Pereira Bressani, Disney Ribeiro Dias, Rosane Freitas Schwan

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Coffee protein profiles during fermentation using different yeast inoculation methods by Ana Paula Pereira Bressani, Silvia Juliana Martinez, Leonardo de Figueiredo Vilela, Disney Ribeiro Dias, Rosane Freitas Schwan

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Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation by Silvia Juliana Martinez, Ana Paula Pereira Bressani, Disney Ribeiro Dias, João Batista Pavesi Simão, Rosane Freitas Schwan

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Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives by Luara Simões, Natália Fernandes, Angélica de Souza, Luiz dos Santos, Marciane Magnani, Luís Abrunhosa, José Teixeira, Rosane Freitas Schwan, Disney Ribeiro Dias

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Vinegar Production from Jabuticaba (Myrciaria jaboticaba) Fruit Using Immobilized Acetic Acid Bacteria by Disney Ribeiro Dias, Monique Suela Silva, Angélica Cristina de Souza, Karina Teixeira Magalhães-Guedes, Fernanda Severo de Rezende Ribeiro, Rosane Freitas Schwan

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Laser biosensor use for the microbial metabolic activity assessment of kefir vinegar by Karina Teixeira Magalhães-Guedes, Roberta Oliveira Viana, Roberto Alves Braga Junior, Disney Ribeiro Dias, Camila Duarte Ferreira, Itaciara Larroza Nunes, Rosane Freitas Schwan

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Use of Kombucha SCOBY and Commercial Yeast as Inoculum for the Elaboration of Novel Beer by Mariana Muniz da Silva, Angélica Cristina de Souza, Emanuel Roberto Faria, Gustavo Molina, Nathalia de Andrade Neves, Harriman Aley Morais, Disney Ribeiro Dias, Rosane Freitas Schwan, Cíntia Lacerda Ramos

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Characterization of antimicrobial and antioxidant performance of dihydroeugenol and its glycoside incorporated into whey protein isolate films by Déborah Braga Resende, Luara Aparecida Simões, Natalia de Andrade Teixeira Fernandes, Lucas Baldo Luvizaro, Marali Vilela Dias, Diogo Teixeira Carvalho, Roberta Hilsdorf Piccoli, Rosane Freitas Schwan, Disney Ribeiro Dias

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Non-Lactic Probiotic Beverage Enriched with Microencapsulated Red Propolis: Microorganism Viability, Physicochemical Characteristics, and Sensory Perception by Iara Ferreira, Dirceu de Sousa Melo, Marly Silveira Santos, Disney Ribeiro Dias, Carolina Oliveira de Souza, Carmen Sílvia Favaro-Trindade, Lorena Silva Pinho, Rogeria Comastri de Castro Almeida, Karina Teixeira Magalhães-Guedes, Rosane Freitas Schwan

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