Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbuWhasley Ferreira Duarte, Rosane Freitas Schwan, Disney Ribeiro Dias et al.|LWT|2010Cited by 209
Microbial communities and chemical changes during fermentation of sugary Brazilian kefirKarina Teixeira Magalhães‐Guedes, Rosane Freitas Schwan, Gilberto Vinícius de Melo Pereira et al.|World Journal of Microbiology and Biotechnology|2010Cited by 194
Evaluation of a potential starter culture for enhance quality of coffee fermentationCristina Ferreira Silva, Rosane Freitas Schwan, Danielle Marques Vilela et al.|World Journal of Microbiology and Biotechnology|2012Cited by 187
Probiotic Properties of Lactobacilli and Their Ability to Inhibit the Adhesion of Enteropathogenic Bacteria to Caco-2 and HT-29 CellsHugo Calixto Fonseca, Rosane Freitas Schwan, Dirceu de Sousa Melo et al.|Probiotics and Antimicrobial Proteins|2020Cited by 187
Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybridsIgor Magalhães da Veiga Moreira, Rosane Freitas Schwan, Maria Gabriela da Cruz Pedrozo Miguel et al.|Food Research International|2013Cited by 129