Dão Pedro de Carvalho Neto

First description of bacterial and fungal communities in Colombian coffee beans fermentation analysed using Illumina-based amplicon sequencing

Ana Caroline de Oliveira Junqueira, Gilberto Vinícius de Melo Pereira, Jesús David Coral Medina et al. · Scientific Reports · 2019 · 117 citations · Full text

Agriculture, Food Science, Microbiology +15

Potential of lactic acid bacteria to improve the fermentation and quality of coffee during on‐farm processing

Gilberto Vinícius de Melo Pereira, Dão Pedro de Carvalho Neto, Adriane Bianchi Pedroni Medeiros et al. · International Journal of Food Science & Technology · 2016 · 108 citations

Agriculture, Food Science, Microbiology +17

Co-culturing fructophilic lactic acid bacteria and yeast enhanced sugar metabolism and aroma formation during cocoa beans fermentation

Jéssica Aparecida Viesser, Gilberto Vinícius de Melo Pereira, Dão Pedro de Carvalho Neto et al. · International Journal of Food Microbiology · 2020 · 87 citations

Agriculture, Food Science, Microbiology +17

Yeast Diversity and Physicochemical Characteristics Associated with Coffee Bean Fermentation from the Brazilian Cerrado Mineiro Region

Dão Pedro de Carvalho Neto, Gilberto Vinícius de Melo Pereira, Valcineide Oliveira de Andrade Tanobe et al. · Fermentation · 2017 · 77 citations · Full text

Agriculture, Food Science, Microbiology +17

Lactic acid bacteria: what coffee industry should know?

Gilberto Vinícius de Melo Pereira, Alexander da Silva Vale, Dão Pedro de Carvalho Neto et al. · Current Opinion in Food Science · 2019 · 77 citations

Life Sciences, Biotechnology, Microbiology +12