Disney Ribeiro Dias

Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu

Whasley Ferreira Duarte, Disney Ribeiro Dias, J. M. Oliveira et al. · LWT · 2010 · 205 citations · Full text

Microbial communities and chemical changes during fermentation of sugary Brazilian kefir

Karina Teixeira Magalhães‐Guedes, Gilberto Vinícius de Melo Pereira, Disney Ribeiro Dias et al. · World Journal of Microbiology and Biotechnology · 2010 · 191 citations

Food Fermentation, Microbial Communities, Microbial Ecology +6

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

Cristina Ferreira Silva, Danielle Marques Vilela, Cecília de Souza Cordeiro et al. · World Journal of Microbiology and Biotechnology · 2012 · 183 citations · Full text

Coffee Fermentation, Food Fermentation, In Vitro Fermentation +4

Probiotic Properties of Lactobacilli and Their Ability to Inhibit the Adhesion of Enteropathogenic Bacteria to Caco-2 and HT-29 Cells

Hugo Calixto Fonseca, Dirceu de Sousa Melo, Cíntia Lacerda Ramos et al. · Probiotics and Antimicrobial Proteins · 2020 · 174 citations

Probiotic, Antimicrobial Susceptibility, Ht-29 Cells +7

Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids

Igor Magalhães da Veiga Moreira, Maria Gabriela da Cruz Pedrozo Miguel, Whasley Ferreira Duarte et al. · Food Research International · 2013 · 125 citations