Euziclei Gonzaga de Almeida

Spontaneous cocoa bean fermentation carried out in a novel-design stainless steel tank: Influence on the dynamics of microbial populations and physical–chemical properties

Gilberto Vinícius de Melo Pereira, Karina Teixeira Magalhães‐Guedes, Euziclei Gonzaga de Almeida et al. · International Journal of Food Microbiology · 2012 · 99 citations

Food Fermentation, Microbial Populations, Microbial Ecology +8

Microbial population present in fermented beverage ‘cauim’ produced by Brazilian Amerindians

Euziclei Gonzaga de Almeida, Caio Tavora Coelho da Costa Rachid, Rosane Freitas Schwan · International Journal of Food Microbiology · 2007 · 93 citations

Food Fermentation, Brazilian Amerindians, Food Microbiology +7

Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods

Cíntia Lacerda Ramos, Euziclei Gonzaga de Almeida, Gilberto Vinícius de Melo Pereira et al. · International Journal of Food Microbiology · 2010 · 89 citations

Probiotic, Food Fermentation, Brazilian Amerindians +8

Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians

Cíntia Lacerda Ramos, Euziclei Gonzaga de Almeida, Ana Luiza Freire et al. · Food Microbiology · 2011 · 64 citations

Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil

Cláudia Cristina Auler do Amaral Santos, Euziclei Gonzaga de Almeida, Gilberto Vinícius de Melo Pereira et al. · International Journal of Food Microbiology · 2012 · 54 citations

Food Fermentation, Alcoholic Beverage, Indigenous Juruna People +4