| How to select a probiotic? A review and update of methods and criteria GV de Melo Pereira, B de Oliveira Coelho, AIM Júnior, V Thomaz-Soccol, ... Biotechnology advances 36 (8), 2060-2076, 2018 | 487 | 2018 |
| Exploring the impacts of postharvest processing on the aroma formation of coffee beans–A review GV de Melo Pereira, DP de Carvalho Neto, AIM Júnior, ZS Vásquez, ... Food chemistry 272, 441-452, 2019 | 344 | 2019 |
| Brazilian kefir: structure, microbial communities and chemical composition KT Magalhães, GVM Pereira, CR Campos, G Dragone, RF Schwan Brazilian Journal of Microbiology 42, 693-702, 2011 | 309 | 2011 |
| Biotechnological approaches for cocoa waste management: A review ZS Vásquez, DP de Carvalho Neto, GVM Pereira, LPS Vandenberghe, ... Waste management 90, 72-83, 2019 | 298 | 2019 |
| Microbiological, biochemical, and functional aspects of sugary kefir fermentation-A review FA Fiorda, GV de Melo Pereira, V Thomaz-Soccol, SK Rakshit, ... Food Microbiology 66, 86-95, 2017 | 264 | 2017 |
| A multiphasic approach for the identification of endophytic bacterial in strawberry fruit and their potential for plant growth promotion GV de Melo Pereira, KT Magalhães, ER Lorenzetii, TP Souza, RF Schwan Microbial ecology 63, 405-417, 2012 | 248 | 2012 |
| Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process GV de Melo Pereira, VT Soccol, A Pandey, ABP Medeiros, JMRA Lara, ... International journal of food microbiology 188, 60-66, 2014 | 228 | 2014 |
| Microbiological and physicochemical characterization of small-scale cocoa fermentations and screening of yeast and bacterial strains to develop a defined starter culture GVM Pereira, MGCP Miguel, CL Ramos, RF Schwan Applied and environmental microbiology 78 (15), 5395-5405, 2012 | 219 | 2012 |
| Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea arabica L.) DM Vilela, GVM Pereira, CF Silva, LR Batista, RF Schwan Food Microbiology 27 (8), 1128-1135, 2010 | 205 | 2010 |
| Conducting starter culture-controlled fermentations of coffee beans during on-farm wet processing: Growth, metabolic analyses and sensorial effects GV de Melo Pereira, E Neto, VT Soccol, ABP Medeiros, AL Woiciechowski, ... Food Research International 75, 348-356, 2015 | 185 | 2015 |
| Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir KT Magalhães, G Dragone, GV de Melo Pereira, JM Oliveira, ... Food Chemistry 126 (1), 249-253, 2011 | 172 | 2011 |
| Chemical composition and health properties of coffee and coffee by-products GV de Melo Pereira, DP de Carvalho Neto, AIM Júnior, FG do Prado, ... Advances in food and nutrition research 91, 65-96, 2020 | 166 | 2020 |
| Technological trends and market perspectives for production of microbial oils rich in omega-3 AMO Finco, LDG Mamani, JC Carvalho, GV de Melo Pereira, ... Critical reviews in biotechnology 37 (5), 656-671, 2017 | 155 | 2017 |
| Microalgal biomass pretreatment for integrated processing into biofuels, food, and feed JC de Carvalho, AI Magalhaes Jr, GV de Melo Pereira, ABP Medeiros, ... Bioresource Technology 300, 122719, 2020 | 146 | 2020 |
| Functional properties and health benefits of bioactive peptides derived from Spirulina: A review CA Ovando, JC Carvalho, G Vinícius de Melo Pereira, P Jacques, ... Food reviews international 34 (1), 34-51, 2018 | 146 | 2018 |
| Microbial ecology and starter culture technology in coffee processing G Vinícius de Melo Pereira, VT Soccol, SK Brar, E Neto, CR Soccol Critical reviews in food science and nutrition 57 (13), 2775-2788, 2017 | 142 | 2017 |
| Spontaneous cocoa bean fermentation carried out in a novel-design stainless steel tank: Influence on the dynamics of microbial populations and physical–chemical properties GV de Melo Pereira, KT Magalhães, EG de Almeida, I da Silva Coelho, ... International journal of food microbiology 161 (2), 121-133, 2013 | 137 | 2013 |
| A review of selection criteria for starter culture development in the food fermentation industry G Vinicius De Melo Pereira, DP De Carvalho Neto, ACDO Junqueira, ... Food reviews international 36 (2), 135-167, 2020 | 135 | 2020 |
| Potential of lactic acid bacteria to improve the fermentation and quality of coffee during on‐farm processing GVM Pereira, DP de Carvalho Neto, ABP Medeiros, VT Soccol, E Neto, ... International Journal of Food Science & Technology 51 (7), 1689-1695, 2016 | 117 | 2016 |
| Current state of research on cocoa and coffee fermentations GV de Melo Pereira, VT Soccol, CR Soccol Current Opinion in Food Science 7, 50-57, 2016 | 116 | 2016 |