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All papers authored by Alexander da Silva Vale

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2021 Bruna Leal Maske, Gilberto Vinícius de Melo Pereira, Alexander da Silva Vale

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, Doris Sobral Marques Souza, Juliano De Dea Lindner

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, Carlos Ricardo Soccol

Viruses in fermented foods: are they good or bad? Two sides of the same coin

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Bruna L. Maske

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, Gilberto V. de Melo Pereira, Alexander da S. Vale

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, Dão Pedro de Carvalho Neto

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, Susan Grace Karp, Jéssica A. Viesser, Juliano De Dea Lindner

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, Maria Giovana Pagnoncelli, Vanete Thomaz Soccol

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, Carlos R. Soccol

A review on enzyme-producing lactobacilli associated with the human digestive process: From metabolism to application

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Alexander Silva Vale

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, Gilberto Vinícius de Melo Pereira, Dão Pedro de Carvalho Neto, Gilberto Vinícius Melo Pereira

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, Dão Pedro Carvalho Neto, Ruben Dario Sorto, Aristóteles Goés‐Neto, Rodrigo Kato

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, Carlos Ricardo Soccol

Facility‐specific ‘house’ microbiome ensures the maintenance of functional microbial communities into coffee beans fermentation: implications for source tracking

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Antonio Irineudo Magalhães Júnior

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, Dão Pedro de Carvalho Neto

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, Gilberto Vinícius de Melo Pereira

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, Alexander da Silva Vale

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, Jesus David Coral Medina

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, Júlio César de Carvalho, Carlos Ricardo Soccol

A critical techno-economic analysis of coffee processing utilizing a modern fermentation system: Implications for specialty coffee production

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2020 Gilberto V. de Melo Pereira

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, Alexander da Silva Vale

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, Dão Pedro de Carvalho Neto

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, Elisângela Sm Muynarsk, Vanete Thomaz Soccol

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, Carlos R. Soccol

Lactic acid bacteria: what coffee industry should know?

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2019 Alexander da Silva Vale

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, Gilberto Vinícius de Melo Pereira

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, Dão Pedro de Carvalho Neto

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, Cristine Rodrigues, Maria Giovana B. Pagnoncelli, Carlos Ricardo Soccol

Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans

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