Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in BrazilCristina Ferreira Silva, Alan E. Wheals, Rosane Freitas Schwan|International Journal of Food Microbiology|2000Cited by 246
Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry processSuzana Reis Evangelista, Rosane Freitas Schwan, Cristina Ferreira Silva et al.|Food Research International|2013Cited by 218
Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentationCristina Ferreira Silva, Rosane Freitas Schwan, Luís Roberto Batista et al.|Food Microbiology|2008Cited by 213
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
Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea arabica L.)Danielle Marques Vilela, Rosane Freitas Schwan, Luís Roberto Batista et al.|Food Microbiology|2010Cited by 168