Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry processSuzana Reis Evangelista, Rosane Freitas Schwan, Cecília de Souza Cordeiro et al.|Food Research International|2013Cited by 218
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
Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation processSuzana Reis Evangelista, Rosane Freitas Schwan, Ana Carla Marques Pinheiro et al.|Food Microbiology|2014Cited by 153