Ramos C.L.
20
Coauthors
6
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2011 | 1 |
| 2013 | 1 |
| 2014 | 1 |
| 2015 | 1 |
| 2017 | 2 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Microbiología | 9 |
| Ciencia de los alimentos | 2 |
| Bioquímica | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Microorganismos, hongos y algas | 3 |
| Alimentación y bebidas | 2 |
| Tecnología alimentaria | 1 |
| Huertos, frutas, silvicultura | 1 |
| Tecnología de las bebidas | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 6 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Schwan R.F. | 6 |
| Ana Luiza Freire | 6 |
| de Almeida E. | 2 |
| Duarte W. | 2 |
| Dias D. | 1 |
| Eleutherio E. | 1 |
| da Costa Souza P.N. | 1 |
| Cardoso M.G.B. | 1 |
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Publicaciones del autor
Effect of symbiotic interaction between a fructooligosaccharide and probiotic on the kinetic fermentation and chemical profile of maize blended rice beverages
ArticleAbstract: There is an important demand for the development of new non-dairy probiotic beverages in the functioPalabras claves:Fructooligosaccharide, lactic acid bacteria, maize, Symbiotic beverage, YeastAutores:Ana Luiza Freire, Ramos C.L., Schwan R.F.Fuentes:scopusMicrobiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast
ArticleAbstract: Traditional Brazilian indigenous fermented foods and beverages are potential sources of new food proPalabras claves:bacteria, cassava, Indigenous fermented foods, Starter culture, Volatile compounds, yeastsAutores:Ana Luiza Freire, Ramos C.L., Schwan R.F.Fuentes:scopusDiversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians
ArticleAbstract: Microorganisms associated with the fermentation of cotton seed and rice were studied using a combinaPalabras claves:Beverage, Cotton seed, DGGE, Natural fermentationAutores:Ana Luiza Freire, de Almeida E., Ramos C.L., Schwan R.F.Fuentes:scopusNondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast
ArticleAbstract: This work aimed to develop a nondairy fermented beverage from a blend of cassava and rice based on BPalabras claves:cassava, functional food, Lactobacillus acidophilus, Lactobacillus plantarum, Rice, TORULASPORA DELBRUECKIIAutores:Ana Luiza Freire, Cardoso M.G.B., da Costa Souza P.N., Ramos C.L., Schwan R.F.Fuentes:scopusStudy of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians
ArticleAbstract: Yakupa is a traditional non-alcoholic cassava beverage produced by Brazilian Amerindians. In this woPalabras claves:HPLC, lactic acid bacteria, PCR-DGGE, Volatile compounds, YakupaAutores:Ana Luiza Freire, de Almeida E., Duarte W., Ramos C.L., Schwan R.F.Fuentes:scopus