Dão Pedro de Carvalho Neto

Publication Activity (10 Years)

Years Active: 2021-2022
Publications (10 Years): 5

Top Topics

Saccharomyces Cerevisiae

Microbial Community

Top Venues

Foods (Basel, Switzerland)

World journal of microbiology & biotechnology

This page only lists publications with an associated author ORCID identifier.

Publications

Alexander da Silva Vale, Gabriel Balla, Luiz Roberto Saldanha Rodrigues, Dão Pedro de Carvalho Neto, Carlos Ricardo Soccol, Gilberto Vinícius de Melo Pereira
Understanding the Effects of Self-Induced Anaerobic Fermentation on Coffee Beans Quality: Microbiological, Metabolic, and Sensory Studies. Foods (Basel, Switzerland) 12 (1) (2022)
Alexander da Silva Vale, Gabriel Balla, Luiz Roberto Saldanha Rodrigues, Dão Pedro de Carvalho Neto, Carlos Ricardo Soccol, Gilberto Vinícius de Melo Pereira
Understanding the Effects of Self-Induced Anaerobic Fermentation on Coffee Beans Quality: Microbiological, Metabolic, and Sensory Studies. Foods (Basel, Switzerland) 12 (1) (2022)
Gilberto Vinícius de Melo Pereira, Bruna Leal Maske, Dão Pedro de Carvalho Neto, Susan Grace Karp, Juliano De Dea Lindner, José Guilherme Prado Martin, Bianca de Oliveira Hosken, Carlos Ricardo Soccol
What Is Candida Doing in My Food? A Review and Safety Alert on Its Use as Starter Cultures in Fermented Foods. Microorganisms 10 (9) (2022)
Alexander da Silva Vale, Gabriel Balla, Luiz Roberto Saldanha Rodrigues, Dão Pedro de Carvalho Neto, Carlos Ricardo Soccol, Gilberto Vinícius de Melo Pereira
Understanding the Effects of Self-Induced Anaerobic Fermentation on Coffee Beans Quality: Microbiological, Metabolic, and Sensory Studies. Foods (Basel, Switzerland) 12 (1) (2022)
Jéssica A Viesser, Gilberto Vinícius de Melo Pereira, Dão Pedro de Carvalho Neto, Gabriel R Favero, Julio Cesar de Carvalho, Aristóteles Goes-Neto, Hervé Louis Ghislain Rogez, Carlos Ricardo Soccol
Global cocoa fermentation microbiome: revealing new taxa and microbial functions by next generation sequencing technologies. World journal of microbiology & biotechnology 37 (7) (2021)