E-LIB Suche - Ergebnisse für: Bressani, Ana Paula Pereira

1

The essential role of spontaneous and starter yeasts in coc..:

Schwan, Rosane Freitas ; Bressani, Ana Paula Pereira ; Martinez, Silvia Juliana..
FEMS Yeast Research. 23 (2023) - p. , 2023

Link: https://doi.org/10.1093/..

2

Dominant microbial communities and biochemical profile of p..:

Martinez, Silvia Juliana ; Bressani, Ana Paula Pereira ; Simão, João Batista Pavesi...
Food Research International. 159 (2022) - p. 111605 , 2022

Link: https://doi.org/10.1016/..

3

Co-inoculation of yeasts starters: A strategy to improve qu..:

Bressani, Ana Paula Pereira ; Martinez, Silvia Juliana ; Batista, Nádia Nara...
Food Chemistry. 361 (2021) - p. 130133 , 2021

Link: https://doi.org/10.1016/..

4

Novel stainless steel tanks enhances coffee fermentation qu..:

Martinez, Silvia Juliana ; Rabelo, Mariane Helena Sances ; Bressani, Ana Paula Pereira...
Food Research International. 139 (2021) - p. 109921 , 2021

Link: https://doi.org/10.1016/..

5

Influence of yeast inoculation on the quality of fermented ..:

Bressani, Ana Paula Pereira ; Martinez, Silvia Juliana ; Sarmento, Andréia Braga Inácio..
International Journal of Food Microbiology. 343 (2021) - p. 109107 , 2021

Link: https://doi.org/10.1016/..

6

Characterization of bioactive, chemical, and sensory compou..:

Bressani, Ana Paula Pereira ; Batista, Nádia Nara ; Ferreira, Gabriela...
Food Research International. 150 (2021) - p. 110755 , 2021

Link: https://doi.org/10.1016/..

7

The use of mesophilic and lactic acid bacteria strains as s..:

Ribeiro, Luciana Silva ; da Cruz Pedrozo Miguel, Maria Gabriela ; Martinez, Silvia Juliana...
World Journal of Microbiology and Biotechnology. 36 (2020) 12 - p. , 2020

Link: https://doi.org/10.1007/..

8

Organic acids produced during fermentation and sensory perc..:

Bressani, Ana Paula Pereira ; Martinez, Silvia Juliana ; Sarmento, Andréia Braga Inácio..
Food Research International. 128 (2020) - p. 108773 , 2020

Link: https://doi.org/10.1016/..

9

Characteristics of fermented coffee inoculated with yeast s..:

Bressani, Ana Paula Pereira ; Martinez, Silvia Juliana ; Evangelista, Suzana Reis..
LWT. 92 (2018) - p. 212-219 , 2018

Link: https://doi.org/10.1016/..

10

Different inoculation methods for semi-dry processed coffee..:

Martinez, Silvia Juliana ; Bressani, Ana Paula Pereira ; Miguel, Maria Gabriela da Cruz Pedrozo..
Food Research International. 102 (2017) - p. 333-340 , 2017

Link: https://doi.org/10.1016/..

11

Protein profile and volatile compound associated with ferme..:

Pereira Bressani, Ana Paula ; Monteiro de Andrade, Hélida ; Ribeiro Dias, Disney.
Food Research International. 174 (2023) - p. 113494 , 2023

Link: https://doi.org/10.1016/..

12

Molecular, Chemical, and Sensory Attributes Fingerprinting ..:

Martinez, Silvia Juliana ; Batista, Nádia Nara ; Bressani, Ana Paula Pereira..
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777685/. , 2022

Link: http://www.ncbi.nlm.nih...

13

Into the minds of coffee consumers: perception, preference,..:

BRESSANI, Ana Paula Pereira ; MARTINEZ, Silvia Juliana ; BATISTA, Nádia Nara..
10.1590/fst.30720. , 2021

Link: http://www.scielo.br/sci..

14

Into the minds of coffee consumers: perception, preference,..:

Bressani, Ana Paula Pereira ; Martinez, Silvia Juliana ; Batista, Nádia Nara..
BRESSANI, A. P. P. et al. Into the minds of coffee consumers: perception, preference, and impact of information in the sensory analysis of specialty coffee. Food Science and Technology, Campinas, v. 41, p. 667-675, 2021. Suplemento 2.. , 2021

Link: http://repositorio.ufla...

15

Coffee protein profiles during fermentation using different..:

Bressani, Ana Paula Pereira ; Martinez, Silvia Juliana ; Vilela, Leonardo de Figueiredo..
BRESSANI, A. P. P. et al. Coffee protein profiles during fermentation using different yeast inoculation methods. Pesquisa Agropecuária Brasileira, Brasília, v. 25, e01159, 2020. DOI:10.1590/S1678-3921.pab2020.v55.01159.. , 2020

Link: http://repositorio.ufla...