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
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
Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methodsLuís Roberto Batista, Rosane Freitas Schwan, Sára Maria Chalfoun et al.|Food Control|2008Cited by 131