| Chemical implications and time reduction of on-farm cocoa fermentation by Saccharomyces cerevisiae and Pichia kudriavzevii GCAC Junior, NR Ferreira, MBA Gloria, LH da Silva Martins, AS Lopes Food Chemistry 338, 127834, 2021 | 38 | 2021 |
| Determination of theobromine and caffeine in fermented and unfermented Amazonian cocoa (Theobroma cacao L.) beans using square wave voltammetry after chromatographic separation PCG Júnior, VB dos Santos, AS Lopes, JPI de Souza, JRS Pina, ... Food Control 108, 106887, 2020 | 38 | 2020 |
| The microbiota diversity identified during the cocoa fermentation and the benefits of the starter cultures use: an overview GCA Chagas Junior, NR Ferreira, AS Lopes International Journal of Food Science & Technology 56 (2), 544-552, 2021 | 35 | 2021 |
| Profile of volatile compounds of on-farm fermented and dried cocoa beans inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725 GCA Chagas Junior, NR Ferreira, EHA Andrade, LD Nascimento, ... Molecules 26 (2), 344, 2021 | 26 | 2021 |
| Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazon SFO ALMEIDA, LRC Silva, GCAC JUNIOR, G Oliveira, SHM Silva, ... Acta Amazonica 49 (1), 64-70, 2019 | 20 | 2019 |
| Coconut water-based probiotic drink proposal: evaluation of microbio-logical stability and lactic acid estimation AB Praia, G Junior, AGS Guimarães, FL Rodrigues, NR Ferreira J Food Sci Nutr 6 (062), 2020 | 8 | 2020 |
| Identification of lactic acid bacteria on raw material for cocoa bean fermentation in the Brazilian Amazon GCA Chagas Junior, NR Ferreira, MBA Gloria, RM Gobira, FA Maia, ... Fermentation 8 (5), 199, 2022 | 6 | 2022 |
| Yeast isolation and identification during on-farm cocoa natural fermentation in a highly producer region in northern Brazil GCAC Junior, JCA do Espírito-Santo, NR Ferreira, SH Marques-da-Silva, ... Scientia Plena 16 (12), 2020 | 5 | 2020 |
| How climatic seasons of the amazon biome affect the aromatic and bioactive profiles of fermented and dried cocoa beans? DP Gaspar, GCA Chagas Junior, EH de Aguiar Andrade, LD Nascimento, ... Molecules 26 (13), 3759, 2021 | 4 | 2021 |
| Carboxymethyl cellulose-coated polypropylene films containing essential oil for food preservation LH da Silva Martins, JM Neto, JR Barbosa, GCAC Junior, JAR de Oliveira, ... Biopolymer-Based Nano Films, 133-147, 2021 | 4 | 2021 |
| Health exposure risks and bioremediation of cyanide in cassava processing effluents: An overview AC Maciel, R da Silva Pena, LD do Nascimento, TA de Oliveira, ... Journal of Water Process Engineering 55, 104079, 2023 | 3 | 2023 |
| Scavenging Capacity of Extracts of Arrabidaea chica Leaves from the Amazonia against ROS and RNS of Physiological and Food Relevance FC de Siqueira, APP Barbosa-Carvalho, DST Costa Leitão, KF Furtado, ... Antioxidants 11 (10), 1909, 2022 | 2 | 2022 |
| Saccharomyces cerevisiae and Pichia manshurica from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans OS Ferreira, GCA Chagas‐Junior, RC Chisté, LHS Martins, EHA Andrade, ... Journal of Food Science 87 (9), 4148-4161, 2022 | 2 | 2022 |
| Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production BNC Brito, RC Chisté, AS Lopes, MBA Gloria, GCA Chagas Junior, ... Microorganisms 10 (5), 840, 2022 | 2 | 2022 |
| Geographical Discrimination of Ground Amazon Cocoa by Near-Infrared Spectroscopy: Influence of Sample Preparation F Negrão Ferreira, GC Albuquerque Chagas-Junior, ... Journal of Food Quality 2022, 2022 | 1 | 2022 |
| Cladosporium cladosporioides starter culture can positively influence flavour and bioactive compounds of fermented and dried cocoa beans from the Amazon biome. E KONAGANO, H MAYUMI, NR FERREIRA, GCA CHAGAS-JUNIOR, ... Journal of Food & Nutrition Research 61 (3), 2022 | 1 | 2022 |
| Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization CR Balcázar-Zumaeta, AJ Pajuelo-Muñoz, DF Trigoso-Rojas, ... Foods 12 (17), 3291, 2023 | | 2023 |
| Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production BN do Carmo Brito, RC Chisté, AS Lopes, MBA Gloria, GCAC Junior, ... Microorganisms 10 (5), 2022 | | 2022 |
| Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production. Microorganisms 2022, 10, 840 BNC Brito, RC Chisté, AS Lopes, MBA Gloria, G Junior, RSLAB Pena s Note: MDPI stays neutral with regard to jurisdictional claims in published …, 2022 | | 2022 |
| Physicochemical and microbiological stability of fermented manioc flour marketed in Belém of Pará. GCA Chagas Junior, ACA Pelais, AS Lopes, MA Cavalcante | | 2017 |
