Dias DR - Search Results

1

Self-induced anaerobiosis fermentation in coffees inoculated with yeast: Effect on key enzymes of the germination process and its relationship with the decrease in seed germination.

Jimenez EJM, Martins PMM, de Assis JGR, Batista NN, Vilela ALO, da Rosa SDVF, Dias DR, Schwan RF. Jimenez EJM, et al. Among authors: dias dr. Food Res Int. 2025 Jan;199:115376. doi: 10.1016/j.foodres.2024.115376. Epub 2024 Nov 19. Food Res Int. 2025. PMID: 39658171

2

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: dias dr. 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

3

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: dias dr. 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

4

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: dias dr. 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

5

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: dias dr. 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

6

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: dias dr. 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

7

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: dias dr. 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

8

Evaluation of a potential starter culture for enhance quality of coffee fermentation.

Silva CF, Vilela DM, de Souza Cordeiro C, Duarte WF, Dias DR, Schwan RF. Silva CF, et al. Among authors: dias dr. World J Microbiol Biotechnol. 2013 Feb;29(2):235-47. doi: 10.1007/s11274-012-1175-2. Epub 2012 Sep 28. World J Microbiol Biotechnol. 2013. PMID: 23054699

9

Sugarcane bagasse hydrolysis using yeast cellulolytic enzymes.

Souza AC, Carvalho FP, Silva e Batista CF, Schwan RF, Dias DR. Souza AC, et al. Among authors: dias dr. J Microbiol Biotechnol. 2013 Oct 28;23(10):1403-12. doi: 10.4014/jmb.1302.02062. J Microbiol Biotechnol. 2013. PMID: 23851270 Free article.

10

Microbial communities and chemical changes during fermentation of sugary Brazilian kefir.

Magalhães KT, de M Pereira GV, Dias DR, Schwan RF. Magalhães KT, et al. Among authors: dias dr. World J Microbiol Biotechnol. 2010 Jul;26(7):1241-50. doi: 10.1007/s11274-009-0294-x. Epub 2010 Jan 20. World J Microbiol Biotechnol. 2010. PMID: 24026929

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