| Lignocellulosic biomass: Acid and alkaline pretreatments and their effects on biomass recalcitrance–Conventional processing and recent advances AL Woiciechowski, CJD Neto, LP de Souza Vandenberghe, ... Bioresource technology 304, 122848, 2020 | 378 | 2020 |
| 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 |
| 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 |
| 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 |
| 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 |
| Lignocellulosic biomass: Acid and alkaline pretreatments and their effects on biomass recalcitrance-Conventional processing and recent advances A Lorenci Woiciechowski, CJ Dalmas Neto, ... Bioresource technology 304, 122848, 2020 | 115 | 2020 |
| First description of bacterial and fungal communities in Colombian coffee beans fermentation analysed using Illumina-based amplicon sequencing AC de Oliveira Junqueira, GV de Melo Pereira, JD Coral Medina, ... Scientific Reports 9 (1), 8794, 2019 | 115 | 2019 |
| Yeast diversity and physicochemical characteristics associated with coffee bean fermentation from the Brazilian Cerrado Mineiro region DP de Carvalho Neto, GV de Melo Pereira, VOA Tanobe, ... Fermentation 3 (1), 11, 2017 | 81 | 2017 |
| Great intraspecies diversity of Pichia kudriavzevii in cocoa fermentation highlights the importance of yeast strain selection for flavor modulation of cocoa beans GVM Pereira, JP Alvarez, DPC Neto, VT Soccol, VOA Tanobe, H Rogez, ... Lwt 84, 290-297, 2017 | 78 | 2017 |
| Lactic acid bacteria: what coffee industry should know? GV de Melo Pereira, A da Silva Vale, DP de Carvalho Neto, ... Current Opinion in Food Science 31, 1-8, 2020 | 72 | 2020 |
| Efficient coffee beans mucilage layer removal using lactic acid fermentation in a stirred-tank bioreactor: Kinetic, metabolic and sensorial studies DP de Carvalho Neto, GV de Melo Pereira, AMO Finco, LAJ Letti, ... Food bioscience 26, 80-87, 2018 | 71 | 2018 |
| Co-culturing fructophilic lactic acid bacteria and yeast enhanced sugar metabolism and aroma formation during cocoa beans fermentation JA Viesser, GV de Melo Pereira, DP de Carvalho Neto, H Rogez, ... International journal of food microbiology 339, 109015, 2021 | 60 | 2021 |
| Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans A da Silva Vale, GV de Melo Pereira, DP de Carvalho Neto, C Rodrigues, ... Fermentation 5 (3), 67, 2019 | 56 | 2019 |
| An updated review on bacterial community composition of traditional fermented milk products: what next-generation sequencing has revealed so far? GV de Melo Pereira, DP de Carvalho Neto, BL Maske, J De Dea Lindner, ... Critical Reviews in Food Science and Nutrition 62 (7), 1870-1889, 2022 | 54 | 2022 |
| A review on enzyme-producing lactobacilli associated with the human digestive process: From metabolism to application BL Maske, GV de Melo Pereira, AS Vale, DP de Carvalho Neto, SG Karp, ... Enzyme and Microbial Technology 149, 109836, 2021 | 49 | 2021 |
| Exploring the contribution of fructophilic lactic acid bacteria to cocoa beans fermentation: Isolation, selection and evaluation JA Viesser, GV de Melo Pereira, DP de Carvalho Neto, ... Food Research International 136, 109478, 2020 | 45 | 2020 |
| High-throughput rRNA gene sequencing reveals high and complex bacterial diversity associated with brazilian coffee bean fermentation DP de Carvalho Neto, GV de Melo, JC de Carvalho, VT Soccol, ... Food technology and biotechnology 56 (1), 90, 2018 | 41 | 2018 |
| A critical techno-economic analysis of coffee processing utilizing a modern fermentation system: Implications for specialty coffee production AIM Júnior, DP de Carvalho Neto, GV de Melo Pereira, A da Silva Vale, ... Food and Bioproducts Processing 125, 14-21, 2021 | 39 | 2021 |
| Global cocoa fermentation microbiome: revealing new taxa and microbial functions by next generation sequencing technologies JA Viesser, GV de Melo Pereira, DP de Carvalho Neto, GR Favero, ... World Journal of Microbiology and Biotechnology 37, 1-17, 2021 | 32 | 2021 |
