Carol L. C. Silva

Saccharomyces cerevisiae strains from traditional fermentations of Brazilian cachaça: trehalose metabolism, heat and ethanol resistance

Cristina Roscoe Vianna, Carol L. C. Silva, Maria J. Neves et al. · Antonie van Leeuwenhoek · 2007 · 49 citations

Biology, Food Fermentation, In Vitro Fermentation +7

Selection, growth, and chemo-sensory evaluation of flocculent starter culture strains of Saccharomyces cerevisiae in the large-scale production of traditional Brazilian cachaça

Carol L. C. Silva, Cristina Roscoe Vianna, Raquel M. Cadete et al. · International Journal of Food Microbiology · 2009 · 28 citations

Biology, Biomanufacturing, Food Fermentation +8

Identification of lactic acid bacteria associated with traditional cachaça fermentations.

Fátima C. O. Gomes, Carol L. C. Silva, Cristina Roscoe Vianna et al. · PubMed · 2010 · 24 citations · Full text

Microbial Physiology, Food Chemistry, Lactic Acid Bacteria +16

Identification of lactic acid bacteria associated with traditional cachaça fermentations

Fátima C. O. Gomes, Carol L. C. Silva, Cristina Roscoe Vianna et al. · Brazilian Journal of Microbiology · 2010 · 23 citations · Full text

Food Chemistry, Microbial Systematics, Food Fermentation +15

The use of selected starter Saccharomyces cerevisiae strains to produce traditional and industrial cachaça: a comparative study

Marjorie Mendes Marini, Fátima C. O. Gomes, Carol L. C. Silva et al. · World Journal of Microbiology and Biotechnology · 2008 · 20 citations

Industrial Mycology, Food Fermentation, Biotechnology +5