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1.
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Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids Moreira, I. M. V. da - Miguel, M. G. da C. P. - Duarte, W. F. - Dias, D. R. - Schwan, R. F.
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2.
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Fruit wine produced from cagaita (Eugenia dysenterica DC) by both free and immobilised yeast cell fermentation Oliveira, M. E. S. - Pantoja, L. - Duarte, W. F. - Collela, C. F. - Valarelli, L. T. - Schwan, R. F. - Dias, D. R.
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3.
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Optimization of fermentation conditions for production of the jabuticaba (Myrciaria cauliflora) spirit using the response surface methodology Duarte, Wasley Ferreira - Amorim, Juliana Cunha - Lago, Lilian de Assis - Dias, Disney Ribeiro - Schwan, Rosane Freitas
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4.
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Fermentative behavior of Saccharomyces strains during microvinification of raspberry juice (Rubus idaeus L.) Duarte, W. F. - Dias, D. R. - Dragone, G. - Oliveira, J. M. - Teixeira, J. A. - Silva, J. B. A. - Schwan, R. F.
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