Brazilian kefir: structure, microbial communities and chemical compositionKarina Teixeira Magalhães‐Guedes, Rosane Freitas Schwan, Gilberto Vinícius de Melo Pereira et al.|Brazilian Journal of Microbiology|2011Cited by 197
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
Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter CultureGilberto Vinícius de Melo Pereira, Rosane Freitas Schwan, Maria Gabriela da Cruz Pedrozo Miguel et al.|Applied and Environmental Microbiology|2012Cited by 169
Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea arabica L.)Danielle Marques Vilela, Rosane Freitas Schwan, Gilberto Vinícius de Melo Pereira et al.|Food Microbiology|2010Cited by 168
A Multiphasic Approach for the Identification of Endophytic Bacterial in Strawberry Fruit and their Potential for Plant Growth PromotionGilberto Vinícius de Melo Pereira, Rosane Freitas Schwan, Karina Teixeira Magalhães‐Guedes et al.|Microbial Ecology|2011Cited by 155