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Food Research International (Ottawa, Ont.)|July 18, 2018
Impact of different cocoa hybrids (Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentationCíntia Lacerda Ramos, Disney Ribeiro Dias, Maria Gabriela da Cruz Pedrozo Miguel, et al.
Applied and Environmental Microbiology|May 29, 2012
Microbiological and physicochemical characterization of small-scale cocoa fermentations and screening of yeast and bacterial strains to develop a defined starter cultureGilberto Vinícius de Melo Pereira, Maria Gabriela da Cruz Pedrozo Miguel, Cíntia Lacerda Ramos, et al.
Food Research International (Ottawa, Ont.)|December 3, 2017
Different inoculation methods for semi-dry processed coffee using yeasts as starter culturesSilvia Juliana Martinez, Ana Paula Pereira Bressani, Maria Gabriela da Cruz Pedrozo Miguel, et al.
Journal of the Science of Food and Agriculture|May 25, 2019
Production of coffee (Coffea arabica) inoculated with yeasts: impact on qualityPâmela Mynsen Machado Martins, Luciana Silva Ribeiro, Maria Gabriela da Cruz Pedrozo Miguel, et al.
Food Research International (Ottawa, Ont.)|February 11, 2020
Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffeesPâmela Mynsen Machado Martins, Nádia Nara Batista, Maria Gabriela da Cruz Pedrozo Miguel, et al.
Food Microbiology|August 3, 2014
Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation processSuzana Reis Evangelista, Maria Gabriela da Cruz Pedrozo Miguel, Cecília de Souza Cordeiro, et al.
Food Research International (Ottawa, Ont.)|March 15, 2017
Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverageLuciana Silva Ribeiro, Maria Gabriela da Cruz Pedrozo Miguel, Suzana Reis Evangelista, et al.
World Journal of Microbiology & Biotechnology|November 21, 2020
The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentationLuciana Silva Ribeiro, Maria Gabriela da Cruz Pedrozo Miguel, Silvia Juliana Martinez, et al.
World Journal of Microbiology & Biotechnology|February 17, 2021
Microbial diversity and chemical characteristics of Coffea canephora grown in different environments and processed by dry methodPriscila Vargas Pereira, Danielle Gonçalves Bravim, Renata Pancini Grillo, et al.
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