Gilberto Vinícius de Melo Pereira (Gilberto V de Melo Pereira, Gilberto V de Melo Pereira)

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 10

Top Topics

Gas Chromatography Mass Spectrometry

Microbial Community

Top Venues

Foods (Basel, Switzerland)

Journal of fungi (Basel, Switzerland)

International journal of food sciences and nutrition

Environmental microbiology reports

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

Publications

Alexander da Silva Vale, Cecília Marques Tenório Pereira, Juliano De Dea Lindner, Luiz Roberto Saldanha Rodrigues, Nájua Kêmil El Kadri, Maria Giovana Binder Pagnoncelli, Satinder Kaur Brar, Carlos Ricardo Soccol, Gilberto Vinícius de Melo Pereira
Exploring Microbial Influence on Flavor Development during Coffee Processing in Humid Subtropical Climate through Metagenetic-Metabolomics Analysis. Foods (Basel, Switzerland) 13 (12) (2024)
Alexander da Silva Vale, Cecília Marques Tenório Pereira, Juliano De Dea Lindner, Luiz Roberto Saldanha Rodrigues, Nájua Kêmil El Kadri, Maria Giovana Binder Pagnoncelli, Satinder Kaur Brar, Carlos Ricardo Soccol, Gilberto Vinícius de Melo Pereira
Exploring Microbial Influence on Flavor Development during Coffee Processing in Humid Subtropical Climate through Metagenetic-Metabolomics Analysis. Foods (Basel, Switzerland) 13 (12) (2024)
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)
Fernanda Guilherme do Prado, Maria Giovana Binder Pagnoncelli, Maria Rosa Machado Prado, Marcos Lucio Corazza, Vanete Thomaz Soccol, Gilberto Vinícius de Melo Pereira, Carlos Ricardo Soccol
Enhancing the Recovery of Bioactive Compounds of Soybean Fermented with Rhizopus oligosporus Using Supercritical CO 2 : Antioxidant, Anti-Inflammatory, and Oxidative Proprieties of the Resulting Extract. Journal of fungi (Basel, Switzerland) 8 (10) (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)
Alexander da Silva Vale, Gilberto Vinícius de Melo Pereira, Dão Pedro de Carvalho Neto, Ruben Dario Sorto, Aristóteles Goés-Neto, Rodrigo Bentes Kato, Carlos Ricardo Soccol
Facility-specific 'house' microbiome ensures the maintenance of functional microbial communities into coffee beans fermentation: implications for source tracking. Environmental microbiology reports 13 (4) (2021)
Leidiane Andreia Acordi Menezes, Ivan De Marco, Nataly Neves Oliveira Dos Santos, Catharina Costa Nunes, Claudio Eduardo Leite Cartabiano, Luciano Molognoni, Gilberto Vinícius de Melo Pereira, Heitor Daguer, Juliano De Dea Lindner
Reducing FODMAPs and improving bread quality using type II sourdough with selected starter cultures. International journal of food sciences and nutrition 72 (7) (2021)