Gilberto V. De Melo Pereira
CP 19011, Curitiba PR 81531-908
Curitiba, PR 81531908, Brazil
Curitiba, PR 81531908, Brazil
Last Updated: 09/26/2026
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Found 40 publications
Enhancing coffee quality under humid subtropical conditions through ecological modulation of wet fermentation with an indigenous yeast starter.
Journal: International journal of food microbiology
Published: March 28, 2026
Integrated microbial-metabolomic analysis reveals how fermentation contributes to the unique flavor of African Arabica coffee.
Journal: Food chemistry. Molecular sciences
Published: October 24, 2025
Comparative microbiomes reveal microbial signatures in coffee fermentation and flavor development across distinct Brazilian biomes.
Journal: World journal of microbiology & biotechnology
Published: January 25, 2025
Sustainable Omega-3 Lipid Production from Agro-Industrial By-Products Using Thraustochytrids: Enabling Process Development, Optimization, and Scale-Up.
Journal: Foods (Basel, Switzerland)
Published: October 24, 2024
Exploring diversity and functional traits of lactic acid bacteria in traditional vinegar fermentation: A review.
Journal: International journal of food microbiology
Published: September 05, 2023
Emerging contaminants bioremediation by enzyme and nanozyme-based processes - A review.
Journal: iScience
Published: May 30, 2023
Fine resolution analysis of bacterial communities associated with Neochloris oleoabundans culture and insights into terpenes as contamination control agents.
Journal: World journal of microbiology & biotechnology
Published: February 27, 2023
Brazilian artisanal Colonial cheese: characterization, microbiological safety, and survival of Salmonella enterica serovar Enteritidis during ripening.
Journal: Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]
Published: December 23, 2022
Understanding the Effects of Self-Induced Anaerobic Fermentation on Coffee Beans Quality: Microbiological, Metabolic, and Sensory Studies.
Journal: Foods (Basel, Switzerland)
Published: November 24, 2022
Enhancing the Recovery of Bioactive Compounds of Soybean Fermented with Rhizopus oligosporus Using Supercritical CO2: Antioxidant, Anti-Inflammatory, and Oxidative Proprieties of the Resulting Extract.
Journal: Journal of fungi (Basel, Switzerland)
Published: August 26, 2022
Fermented Soy Products and Their Potential Health Benefits: A Review.
Journal: Microorganisms
Published: July 01, 2022
Last Updated: 09/26/2026