Disney Ribeiro Dias
Overview
Explore the profile of Disney Ribeiro Dias including associated specialties, affiliations and a list of published articles.
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60
Citations
466
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Recent Articles
1.
Fernandes N, Simoes L, Dias D
J Appl Microbiol
. 2024 Dec;
135(12).
PMID: 39694710
Aims: Biosurfactants are valuable eco-friendly compounds with broad industrial applications, particularly when produced sustainably using yeast and renewable carbon sources. Despite the potential of yeast in biosurfactant synthesis, little is...
2.
Jimenez E, Martins P, de Assis J, Batista N, Vilela A, da Rosa S, et al.
Food Res Int
. 2024 Dec;
199:115376.
PMID: 39658171
Our objective was to monitor the main enzymes of coffee germinal metabolism and chemical composition during Self-Induced Anaerobiosis Fermentation (SIAF) with yeasts (Saccharomyces cerevisiae (CCMA0543), Candida parapsilosis (CCMA0544) and Torulospora...
3.
Resende I, Martins P, de Souza Melo D, Magnani M, Dias D, Schwan R
Int J Food Microbiol
. 2024 Nov;
427:110967.
PMID: 39520763
The study aimed to develop innovative microencapsulated formulations of strains with probiotic attributes, Pichia kluyveri CCMA 0615 and Saccharomyces cerevisiae CCMA 0732. The yeasts (8 log CFU/mL) were microencapsulated by...
4.
Bressani A, Casimiro L, Martinez S, Dias D, Schwan R
Food Res Int
. 2024 Aug;
192:114762.
PMID: 39147483
Consumer demand for functional foods has increased, helping to popularize and increase the consumption of Kombucha. Other substrates have been used together with tea to improve the functional and sensory...
5.
Palumbo J, Martins P, Salvio L, Batista N, Ribeiro L, Borem F, et al.
Braz J Microbiol
. 2024 May;
55(3):2253-2266.
PMID: 38775907
Variation in fermentation time may be an essential alternative to provide coffee beverages with different and unique sensory profiles. This work investigated the microbiological, chemical, and sensory changes in coffees...
6.
Bressani A, Monteiro de Andrade H, Dias D, Schwan R
Food Res Int
. 2023 Nov;
174(Pt 2):113494.
PMID: 37981355
This work aims to analyze the protein profile and volatile compounds of coffees fermented with the indigenous microbiota and with the co-inoculation of three yeasts (Saccharomyces cerevisiae, Torulaspora delbrueckii, and...
7.
Fernandes N, Rose A, Simoes L, Dias D
Appl Microbiol Biotechnol
. 2023 Oct;
107(24):7621-7633.
PMID: 37819395
Biosurfactants (BS) are becoming a solution for today's world since they are considered a reasonable and eco-friendly option for use in products that require surfactants. This study aimed to evaluate...
8.
Martins P, Batista N, Augusto Oliveira Naves J, Dias D, Schwan R
Food Res Int
. 2023 Sep;
172:113189.
PMID: 37689941
Using starter culture in liquid form is not economically viable in the coffee fermentation process. This work aimed to compare the fermentative performances of fresh and microencapsulated yeasts in coffee...
9.
de Miranda N, Souza A, de Souza Costa Sobrinho P, Dias D, Schwan R, Ramos C
Braz J Microbiol
. 2023 May;
54(2):1021-1033.
PMID: 37162703
Artisanal Minas cheese (QMA) is traditionally elaborate using raw milk and endogenous ferment (pingo - whey or rala - grated ripened cheese). In the present study, 91 yeast strains were...
10.
Schwan R, Bressani A, Martinez S, Batista N, Dias D
FEMS Yeast Res
. 2023 Mar;
23.
PMID: 36958847
Yeasts are important microorganisms used in different fermentation processes. The cocoa beans must go through a correct fermentation process to obtain good-quality chocolate, which involves the action of yeasts and...