| 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 | 343 | 2013 |
| 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 | 203 | 2012 |
| 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 | 195 | 2009 |
| 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 | 129 | 2016 |
| 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 | 114 | 2014 |
| 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 | 109 | 2015 |
| Probiotic properties of lactobacilli and their ability to inhibit the adhesion of enteropathogenic bacteria to Caco-2 and HT-29 cells HC Fonseca, D de Sousa Melo, CL Ramos, DR Dias, RF Schwan Probiotics and antimicrobial proteins 13, 102-112, 2021 | 104 | 2021 |
| 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, 93-95, 2007 | 100 | 2007 |
| 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 | 99 | 2016 |
| 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 | 99 | 2016 |
| 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 | 97 | 2017 |
| 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 | 93 | 2010 |
| 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, 1101-1110, 2016 | 88 | 2016 |
| Probiotic potential, antioxidant activity, and phytase production of indigenous yeasts isolated from indigenous fermented foods AGT Menezes, CL Ramos, G Cenzi, DS Melo, DR Dias, RF Schwan Probiotics and Antimicrobial Proteins 12, 280-288, 2020 | 80 | 2020 |
| Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages AGT Menezes, CL Ramos, DR Dias, RF Schwan Food research international 111, 187-197, 2018 | 78 | 2018 |
| 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 | 75 | 2015 |
| 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 | 72 | 2017 |
| 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 | 66 | 2016 |
| 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 | 62 | 2011 |
| Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation CL Ramos, ESO de Sousa, J Ribeiro, TMM Almeida, CCAA Santos, ... Food microbiology 49, 182-188, 2015 | 57 | 2015 |
