Dão Pedro de Carvalho Neto
0000-0002-7164-2196
Instituto Federal de Educação Ciência e Tecnologia do Paraná
21 papers found
Refreshing results…
Second-Generation Bioplastics from Lignocellulosic Materials
Converting Sugars into Cannabinoids—The State-of-the-Art of Heterologous Production in Microorganisms
A review on enzyme-producing lactobacilli associated with the human digestive process: From metabolism to application
Global cocoa fermentation microbiome: revealing new taxa and microbial functions by next generation sequencing technologies
A critical techno-economic analysis of coffee processing utilizing a modern fermentation system: Implications for specialty coffee production
Exploring the contribution of fructophilic lactic acid bacteria to cocoa beans fermentation: Isolation, selection and evaluation
Lignocellulosic biomass: Acid and alkaline pretreatments and their effects on biomass recalcitrance – Conventional processing and recent advances
Microbiological, physicochemical and sensory studies of coffee beans fermentation conducted in a yeast bioreactor model
Are Sugarcane Molasses Competitive Substrates for Bio-based Platform Chemicals?
Lactic acid bacteria: what coffee industry should know?
Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans
A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry
First description of bacterial and fungal communities in Colombian coffee beans fermentation analysed using Illumina-based amplicon sequencing
Biotechnological approaches for cocoa waste management: A review
Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review
Efficient coffee beans mucilage layer removal using lactic acid fermentation in a stirred-tank bioreactor: Kinetic, metabolic and sensorial studies
High-throughput rRNA gene sequencing reveals high and complex bacterial diversity associated with brazilian coffee bean fermentation
Great intraspecies diversity of Pichia kudriavzevii in cocoa fermentation highlights the importance of yeast strain selection for flavor modulation of cocoa beans
Yeast Diversity and Physicochemical Characteristics Associated with Coffee Bean Fermentation from the Brazilian Cerrado Mineiro Region
Potential of lactic acid bacteria to improve the fermentation and quality of coffee during on-farm processing
Missing publications? Search for publications with a matching author name.