Rosane Freitas Schwan

Author

Also Known As

R SCHWAN, R. F. Schwan, R.F. Schwan, ROSANE FREITAS SCHWAN, Rosane Freitas Schwan, Rosane F Schwan, Rosane F. Schwan, Rosane Freitas SCHWAN, Rosane Freitas Schwan, Rosane Schwan

392

Publications

14.7K

Citations

H-Index

127

Concepts

All Affiliations

Universidade Federal de Lavras Universidade Federal dos Vales do Jequitinhonha e Mucuri University of Minho

About

Rosane Freitas Schwan is an author at Universidade Federal de Lavras specializing in microbiology, food fermentation, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	40	79	4K
2	Medicine	36	64	4.1K
3	Engineering	27	37	1.8K
4	Education	3	3	82
5	Management	1	1	23

Rosane Freitas Schwan

221

Publications

13.2K

Citations

H-Index

Page 1

	Year	Citations
Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products Cíntia Lacerda Ramos, Line Thorsen, Rosane Freitas Schwan, Food Microbiology	2013	348
Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil Cristina Ferreira Silva, Rosane Freitas Schwan, Alan E. Wheals International Journal of Food Microbiology Microbial DiversityFood FermentationCoffee CherriesMicrobial EcologyFood Microbiology	2000	243
Cocoa Fermentations Conducted with a Defined Microbial Cocktail Inoculum Rosane Freitas Schwan Applied and Environmental Microbiology	1998	218
Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation Cristina Ferreira Silva, Luís Roberto Batista, Letícia Aparecida Ferreira de Abreu, Food Microbiology Microbial DiversityFungal DiversityFood FermentationFungal CommunitiesMicrobial Ecology	2008	211
Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process Suzana Reis Evangelista, Cristina Ferreira Silva, Maria Gabriela Pedrozo da Cruz Miguel, Food Research International	2013	210
Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu Whasley Ferreira Duarte, Disney Ribeiro Dias, J. M. Oliveira, LWT	2010	205
Microbial communities and chemical changes during fermentation of sugary Brazilian kefir Karina Teixeira Magalhães‐Guedes, Gilberto Vinícius de Melo Pereira, Disney Ribeiro Dias, World Journal of Microbiology and Biotechnology Food FermentationMicrobial CommunitiesMicrobial EcologyFood MicrobiologyChemical Changes	2010	191
Brazilian kefir: structure, microbial communities and chemical composition Karina Teixeira Magalhães‐Guedes, Gilberto Vinícius de Melo Pereira, Cássia Roberta Campos, Brazilian Journal of Microbiology Acetic Acid BacteriaFood FermentationChemical CompositionLactic Acid BacteriaMicrobial Physiology	2011	191
Evaluation of a potential starter culture for enhance quality of coffee fermentation Cristina Ferreira Silva, Danielle Marques Vilela, Cecília de Souza Cordeiro, World Journal of Microbiology and Biotechnology Coffee FermentationFood FermentationIn Vitro FermentationEnhance QualityPotential Starter Culture	2012	183
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, Probiotics and Antimicrobial Proteins ProbioticAntimicrobial SusceptibilityHt-29 CellsBacteriologyProbiotic Properties	2020	174

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