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 · 113 citations · Full text

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 · 104 citations

Microbial Physiology, Probiotic, Different Strains +18

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 · 81 citations

Biosynthesis, Cocoa Beans Fermentation, Food Fermentation +10

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

Food Chemistry, Industrial Mycology, Bioenergy +12

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 · 76 citations

Food Fermentation, Lactic Acid Bacteria, Food Microbiology +4