Cíntia Lacerda Ramos
Cíntia Lacerda Ramos
Professor de microbiologia
E-mail confirmado em ufvjm.edu.br
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Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products
CL Ramos, L Thorsen, RF Schwan, L Jespersen
Food microbiology 36 (1), 22-29, 2013
2362013
Microbiological and physicochemical characterization of small-scale cocoa fermentations and screening of yeast and bacterial strains to develop a defined starter culture
GVM Pereira, MGCP Miguel, CL Ramos, RF Schwan
Applied and environmental microbiology 78 (15), 5395-5405, 2012
1552012
Planejamento, montagem e aplicação de modelos didáticos para abordagem de Biologia Celular e Molecular no Ensino Médio por graduandos de Ciências Biológicas
TC Orlando, AR Lima, AM da Silva, CN Fuzissaki, CL Ramos, D Machado, ...
Revista de Ensino de Bioquímica 7 (1), 1-17, 2009
1442009
The" in vitro" antifungal activity evaluation of propolis G12 ethanol extract on Cryptococcus neoformans
FF Fernandes, ALT Dias, CL Ramos, M Ikegaki, AM Siqueira, MC Franco
Revista do Instituto de Medicina Tropical de São Paulo 49 (2), 93-95, 2007
832007
Impact of different cocoa hybrids (Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentation
CL Ramos, DR Dias, MGCP Miguel, RF Schwan
Food research international 64, 908-918, 2014
792014
Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods
CL Ramos, EG de Almeida, GV de Melo Pereira, PG Cardoso, ES Dias, ...
International Journal of Food Microbiology 140 (2-3), 225-231, 2010
792010
Antioxidant capacity of cocoa beans and chocolate assessed by FTIR
NN Batista, DP de Andrade, CL Ramos, DR Dias, RF Schwan
Food Research International 90, 313-319, 2016
752016
Investigation of chocolate produced from four different Brazilian varieties of cocoa (Theobroma cacao L.) inoculated with Saccharomyces cerevisiae
AGT Menezes, NN Batista, CL Ramos, ARA e Silva, P Efraim, ...
Food Research International 81, 83-90, 2016
712016
Investigation of chocolate produced from four different Brazilian varieties of cocoa (Theobroma cacao L.) inoculated with Saccharomyces cerevisiae
AGT Menezes, NN Batista, CL Ramos, ARA e Silva, P Efraim, ...
Food Research International 81, 83-90, 2016
712016
Dynamic behavior of Saccharomyces cerevisiae, Pichia kluyveri and Hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on sensory …
NN Batista, CL Ramos, DD Ribeiro, ACM Pinheiro, RF Schwan
LWT-Food Science and Technology 63 (1), 221-227, 2015
712015
Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast
AL Freire, CL Ramos, PN da Costa Souza, MGB Cardoso, RF Schwan
International journal of food microbiology 248, 39-46, 2017
512017
The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate
NN Batista, CL Ramos, DR Dias, ACM Pinheiro, RF Schwan
Journal of food science and technology 53 (2), 1101-1110, 2016
502016
Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast
AL Freire, CL Ramos, RF Schwan
Food Research International 76, 787-795, 2015
502015
Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians
CL Ramos, EG de Almeida, AL Freire, RF Schwan
Food Microbiology 28 (7), 1380-1386, 2011
462011
Selection of autochthonous lactic acid bacteria from goat dairies and their addition to evaluate the inhibition of Salmonella typhi in artisanal cheese
I da Silva Ferrari, JV de Souza, CL Ramos, MM da Costa, RF Schwan, ...
Food microbiology 60, 29-38, 2016
422016
Evaluation of stress tolerance and fermentative behavior of indigenous Saccharomyces cerevisiae
CL Ramos, WF Duarte, AL Freire, DR Dias, ECA Eleutherio, RF Schwan
Brazilian Journal of Microbiology 44, 935-944, 2013
412013
Use of specific PCR primers to identify three important industrial species of Saccharomyces genus: Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces pastorianus
GV de Melo Pereira, CL Ramos, C Galvão, E Souza Dias, RF Schwan
Letters in applied microbiology 51 (2), 131-137, 2010
382010
Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians
AL Freire, CL Ramos, EG de Almeida, WF Duarte, RF Schwan
World Journal of Microbiology and Biotechnology 30 (2), 567-577, 2014
352014
Effect of symbiotic interaction between a fructooligosaccharide and probiotic on the kinetic fermentation and chemical profile of maize blended rice beverages
AL Freire, CL Ramos, RF Schwan
Food Research International 100, 698-707, 2017
322017
Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis
FS Dias, CL Ramos, RF Schwan
Food Science and Technology 33, 468-474, 2013
322013
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Artigos 1–20