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Rosane Freitas Schwan

Rosane Freitas Schwan

Federal University of Lavras
Brazil

D-Index & Metrics

Discipline name D-Index World Ranking Current World Ranking National Ranking Current National Ranking Publications Citations
Microbiology 67 2310 2111 23 22 258 13575

Rosane Freitas Schwan publications per year

The chart shows the history of publications by Rosane Freitas Schwan between 1986 and 2026, highlighting the no. of papers published in each year and offering an overview of the publication velocity of this scholar. Rosane Freitas Schwan published across 41 years, from 1986 to 2026, averaging 9.6 papers a year. Output peaked at 36 publications in 2021. 26 of the 392 publications appeared in the last two years.

No. of publications
10 20 30
Bar chart. Horizontal axis: year, 1986 to 2026. Vertical axis: number of publications, 0 to 36. Peak 36 publications in 2021. 1986: 1 publication 1987: 0 publications 1988: 1 publication 1989: 0 publications 1990: 2 publications 1991: 0 publications 1992: 0 publications 1993: 0 publications 1994: 1 publication 1995: 1 publication 1996: 1 publication 1997: 1 publication 1998: 1 publication 1999: 2 publications 2000: 3 publications 2001: 2 publications 2002: 0 publications 2003: 3 publications 2004: 3 publications 2005: 1 publication 2006: 2 publications 2007: 7 publications 2008: 6 publications 2009: 14 publications 2010: 15 publications 2011: 18 publications 2012: 10 publications 2013: 20 publications 2014: 18 publications 2015: 14 publications 2016: 19 publications 2017: 29 publications 2018: 14 publications 2019: 22 publications 2020: 25 publications 2021: 36 publications 2022: 29 publications 2023: 23 publications 2024: 22 publications 2025: 25 publications 2026: 1 publication
1986 2026

392 publications in total across all disciplines

View publications per year as a table
Rosane Freitas Schwan: publications per year, 1986 to 2026
Year Publications
1986 1
1987 0
1988 1
1989 0
1990 2
1991 0
1992 0
1993 0
1994 1
1995 1
1996 1
1997 1
1998 1
1999 2
2000 3
2001 2
2002 0
2003 3
2004 3
2005 1
2006 2
2007 7
2008 6
2009 14
2010 15
2011 18
2012 10
2013 20
2014 18
2015 14
2016 19
2017 29
2018 14
2019 22
2020 25
2021 36
2022 29
2023 23
2024 22
2025 25
2026 1
Total 392
Download as CSV

Rosane Freitas Schwan publication distribution in Microbiology in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Microbiology in 2026. The highlighted bar marks where Rosane Freitas Schwan sits on this spectrum.

No. of scientists
50 100 150 200 250
Bar chart with 64 bars. Horizontal axis: publications, 55–64 to 679+. Vertical axis: number of scientists, 0 to 288. Most scientists, 288, have 135–144 publications. The last bar groups every scientist with 679 publications or more. The highlighted bar, 255–264 publications, is where this scientist sits. 55–64 publications: 8 scientists 65–74 publications: 29 scientists 75–84 publications: 55 scientists 85–94 publications: 112 scientists 95–104 publications: 137 scientists 105–114 publications: 190 scientists 115–124 publications: 235 scientists 125–134 publications: 234 scientists 135–144 publications: 288 scientists 145–154 publications: 265 scientists 155–164 publications: 264 scientists 165–174 publications: 253 scientists 175–184 publications: 276 scientists 185–194 publications: 190 scientists 195–204 publications: 234 scientists 205–214 publications: 208 scientists 215–224 publications: 198 scientists 225–234 publications: 155 scientists 235–244 publications: 161 scientists 245–254 publications: 160 scientists 255–264 publications: 146 scientists 265–274 publications: 139 scientists 275–284 publications: 148 scientists 285–294 publications: 115 scientists 295–304 publications: 96 scientists 305–314 publications: 88 scientists 315–324 publications: 106 scientists 325–334 publications: 65 scientists 335–344 publications: 76 scientists 345–354 publications: 64 scientists 355–364 publications: 62 scientists 365–374 publications: 65 scientists 375–384 publications: 61 scientists 385–394 publications: 34 scientists 395–404 publications: 44 scientists 405–414 publications: 36 scientists 415–424 publications: 35 scientists 425–434 publications: 29 scientists 435–444 publications: 33 scientists 445–454 publications: 34 scientists 455–464 publications: 25 scientists 465–474 publications: 26 scientists 475–484 publications: 20 scientists 485–494 publications: 19 scientists 495–504 publications: 16 scientists 505–514 publications: 17 scientists 515–524 publications: 23 scientists 525–534 publications: 14 scientists 535–544 publications: 14 scientists 545–554 publications: 18 scientists 555–564 publications: 12 scientists 565–574 publications: 7 scientists 575–584 publications: 9 scientists 585–594 publications: 9 scientists 595–604 publications: 9 scientists 605–614 publications: 7 scientists 615–624 publications: 9 scientists 625–634 publications: 7 scientists 635–644 publications: 4 scientists 645–654 publications: 5 scientists 655–664 publications: 6 scientists 665–674 publications: 7 scientists 675–678 publications: 3 scientists 679+ publications: 99 scientists
55–64 publications 679+

This scientist: 258 publications — 67th percentile

67% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 679 publications or more.

View publications distribution as a table
Number of Microbiology scientists by publication count, Research.com 2026 ranking edition. Based on 5,513 ranked scientists.
Publications Scientists This scientist
55–64 8
65–74 29
75–84 55
85–94 112
95–104 137
105–114 190
115–124 235
125–134 234
135–144 288
145–154 265
155–164 264
165–174 253
175–184 276
185–194 190
195–204 234
205–214 208
215–224 198
225–234 155
235–244 161
245–254 160
255–264 146 258
265–274 139
275–284 148
285–294 115
295–304 96
305–314 88
315–324 106
325–334 65
335–344 76
345–354 64
355–364 62
365–374 65
375–384 61
385–394 34
395–404 44
405–414 36
415–424 35
425–434 29
435–444 33
445–454 34
455–464 25
465–474 26
475–484 20
485–494 19
495–504 16
505–514 17
515–524 23
525–534 14
535–544 14
545–554 18
555–564 12
565–574 7
575–584 9
585–594 9
595–604 9
605–614 7
615–624 9
625–634 7
635–644 4
645–654 5
655–664 6
665–674 7
675–678 3
679+ 99
Download as CSV

Rosane Freitas Schwan D-index placement in Microbiology in 2026

The chart shows the D-index (discipline H-index) distribution of Microbiology scientists ranked by Research.com in 2026. The highlighted bar marks where Rosane Freitas Schwan sits on this spectrum.

No. of scientists
50 100 150
Bar chart with 88 bars. Horizontal axis: D-Index, 40 to 127+. Vertical axis: number of scientists, 0 to 162. Most scientists, 162, have 58 D-Index. The last bar groups every scientist with 127 D-Index or more. The highlighted bar, 67 D-Index, is where this scientist sits. 40 D-Index: 30 scientists 41 D-Index: 86 scientists 42 D-Index: 90 scientists 43 D-Index: 117 scientists 44 D-Index: 122 scientists 45 D-Index: 123 scientists 46 D-Index: 108 scientists 47 D-Index: 110 scientists 48 D-Index: 106 scientists 49 D-Index: 109 scientists 50 D-Index: 129 scientists 51 D-Index: 111 scientists 52 D-Index: 116 scientists 53 D-Index: 127 scientists 54 D-Index: 134 scientists 55 D-Index: 134 scientists 56 D-Index: 112 scientists 57 D-Index: 136 scientists 58 D-Index: 162 scientists 59 D-Index: 151 scientists 60 D-Index: 139 scientists 61 D-Index: 123 scientists 62 D-Index: 126 scientists 63 D-Index: 144 scientists 64 D-Index: 109 scientists 65 D-Index: 103 scientists 66 D-Index: 124 scientists 67 D-Index: 112 scientists 68 D-Index: 103 scientists 69 D-Index: 131 scientists 70 D-Index: 94 scientists 71 D-Index: 93 scientists 72 D-Index: 96 scientists 73 D-Index: 92 scientists 74 D-Index: 80 scientists 75 D-Index: 66 scientists 76 D-Index: 87 scientists 77 D-Index: 60 scientists 78 D-Index: 73 scientists 79 D-Index: 59 scientists 80 D-Index: 57 scientists 81 D-Index: 55 scientists 82 D-Index: 47 scientists 83 D-Index: 77 scientists 84 D-Index: 50 scientists 85 D-Index: 45 scientists 86 D-Index: 42 scientists 87 D-Index: 41 scientists 88 D-Index: 32 scientists 89 D-Index: 38 scientists 90 D-Index: 35 scientists 91 D-Index: 34 scientists 92 D-Index: 27 scientists 93 D-Index: 26 scientists 94 D-Index: 33 scientists 95 D-Index: 22 scientists 96 D-Index: 37 scientists 97 D-Index: 22 scientists 98 D-Index: 21 scientists 99 D-Index: 22 scientists 100 D-Index: 30 scientists 101 D-Index: 16 scientists 102 D-Index: 20 scientists 103 D-Index: 17 scientists 104 D-Index: 19 scientists 105 D-Index: 16 scientists 106 D-Index: 19 scientists 107 D-Index: 18 scientists 108 D-Index: 14 scientists 109 D-Index: 10 scientists 110 D-Index: 9 scientists 111 D-Index: 7 scientists 112 D-Index: 11 scientists 113 D-Index: 6 scientists 114 D-Index: 15 scientists 115 D-Index: 10 scientists 116 D-Index: 12 scientists 117 D-Index: 7 scientists 118 D-Index: 10 scientists 119 D-Index: 10 scientists 120 D-Index: 11 scientists 121 D-Index: 2 scientists 122 D-Index: 7 scientists 123 D-Index: 12 scientists 124 D-Index: 5 scientists 125 D-Index: 9 scientists 126 D-Index: 6 scientists 127+ D-Index: 95 scientists
40 D-Index 127+

This scientist: 67 D-Index — 60th percentile

60% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 127 D-Index or more.

View D-Index distribution as a table
Number of Microbiology scientists by D-index, Research.com 2026 ranking edition. Based on 5,513 ranked scientists.
D-Index Scientists This scientist
40 30
41 86
42 90
43 117
44 122
45 123
46 108
47 110
48 106
49 109
50 129
51 111
52 116
53 127
54 134
55 134
56 112
57 136
58 162
59 151
60 139
61 123
62 126
63 144
64 109
65 103
66 124
67 112 67
68 103
69 131
70 94
71 93
72 96
73 92
74 80
75 66
76 87
77 60
78 73
79 59
80 57
81 55
82 47
83 77
84 50
85 45
86 42
87 41
88 32
89 38
90 35
91 34
92 27
93 26
94 33
95 22
96 37
97 22
98 21
99 22
100 30
101 16
102 20
103 17
104 19
105 16
106 19
107 18
108 14
109 10
110 9
111 7
112 11
113 6
114 15
115 10
116 12
117 7
118 10
119 10
120 11
121 2
122 7
123 12
124 5
125 9
126 6
127+ 95
Download as CSV

Overview

Rosane Freitas Schwan is affiliated with the Federal University of Lavras in Brazil. Their research primarily focuses on Agricultural and Biological Sciences with 165 publications, as well as Medicine with 68 publications. Subfields of study comprise Food Science, Pharmacology, Nutrition and Dietetics, Plant Science, and Molecular Biology.

Key topics in Schwan's work include:

  • Coffee research and impacts
  • Probiotics and Fermented Foods
  • Fermentation and Sensory Analysis
  • Tea Polyphenols and Effects
  • Microbial Metabolites in Food Biotechnology
  • Food Chemistry and Fat Analysis
  • Food composition and properties

Schwan has contributed to notable publications such as:

  • Probiotic Properties of Lactobacilli and Their Ability to Inhibit the Adhesion of Enteropathogenic Bacteria to Caco-2 and HT-29 Cells, 2020, Probiotics and Antimicrobial Proteins
  • Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast, 2020, Food Research International
  • Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee, 2021, Food Microbiology
  • Criteria for lactic acid bacteria screening to enhance silage quality, 2020, Journal of Applied Microbiology
  • Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee, 2022, International Journal of Food Microbiology

Frequent co-authors working with Schwan include Disney Ribeiro Dias, Nádia Nara Batista, Silvia Juliana Martinez, Ana Paula Pereira Bressani, and Angélica Cristina de Souza.

Schwan's research appears often in the following venues:

  • Food Research International
  • Food Bioscience
  • Brazilian Journal of Microbiology
  • International Journal of Food Microbiology
  • World Journal of Microbiology and Biotechnology

In addition to journal articles, Schwan has contributed to book publications with Book Publisher International (a part of SCIENCEDOMAIN International), including the title Trends in Pharmaceutical Research and Development Vol. 1 published in 2020.

Best Publications

  • The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality

    Rosane F. Schwan;Alan E. Wheals

  • Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products

    Cíntia Lacerda Ramos;Line Thorsen;Rosane Freitas Schwan;Lene Jespersen

  • Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil.

    Cristina F Silva;Rosane F Schwan;Ëustáquio Sousa Dias;Alan E Wheals

  • Cocoa Fermentations Conducted with a Defined Microbial Cocktail Inoculum

    Rosane Freitas Schwan

  • Toxigenic fungi associated with processed (green) coffee beans (Coffea arabica L.)

    Luis Roberto Batista;Sára Maria Chalfoun;Guilherme Prado;Rosane Freitas Schwan

  • Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation.

    Cristina Ferreira Silva;Luis Roberto Batista;Lucas Magalhães Abreu;Eustáquio Souza Dias

  • Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process

    Suzana Reis Evangelista;Cristina Ferreira Silva;Maria Gabriela Pedrozo da Cruz Miguel;Cecília de Souza Cordeiro

  • Evaluation of a potential starter culture for enhance quality of coffee fermentation

    Cristina Ferreira Silva;Danielle Marques Vilela;Cecília de Souza Cordeiro;Whasley Ferreira Duarte

  • Brazilian kefir: structure, microbial communities and chemical composition

    Karina Teixeira Magalhães;Gilberto Vinícius de Melo Pereira;Cássia Roberta Campos;Giuliano Dragone

  • Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu

    Whasley F. Duarte;Disney R. Dias;José M. Oliveira;José A. Teixeira

  • Microbial communities and chemical changes during fermentation of sugary Brazilian kefir

    Karina Teixeira Magalhães;G. V. de M. Pereira;Disney Ribeiro Dias;Rosane Freitas Schwan

  • A multiphasic approach for the identification of endophytic bacterial in strawberry fruit and their potential for plant growth promotion.

    Gilberto Vinícius de Melo Pereira;Karina Teixeira Magalhães;Emi Rainildes Lorenzetii;Thiago Pereira Souza

  • Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture

    Gilberto Vinícius de Melo Pereira;Maria Gabriela da Cruz Pedrozo Miguel;Cíntia Lacerda Ramos;Rosane Freitas Schwan

  • Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea arabica L.).

    Danielle Marques Vilela;Gilberto Vinícius de M. Pereira;Cristina Ferreira Silva;Luís Roberto Batista

  • New cocoa pulp-based kefir beverages: Microbiological, chemical composition and sensory analysis

    Cláudia Puerari;Karina Teixeira Magalhães;Rosane Freitas Schwan

  • Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process.

    Suzana Reis Evangelista;Maria Gabriela da Cruz Pedrozo Miguel;Cecília de Souza Cordeiro;Cristina Ferreira Silva

  • Microbial fermentation of cocoa beans, with emphasis on enzymatic degradation of the pulp

    R.F. Schwan;A.H. Rose;R.G. Board

  • Microbiological diversity associated with the spontaneous wet method of coffee fermentation

    Suzana Reis Evangelista;Maria Gabriela da Cruz Pedroso Miguel;Cristina Ferreira Silva;Ana Carla Marques Pinheiro

  • Probiotic Properties of Lactobacilli and Their Ability to Inhibit the Adhesion of Enteropathogenic Bacteria to Caco-2 and HT-29 Cells

    Hugo Calixto Fonseca;Dirceu de Sousa Melo;Cíntia Lacerda Ramos;Disney Ribeiro Dias

  • Production of fermented cheese whey-based beverage using kefir grains as starter culture: evaluation of morphological and microbial variations.

    Karina Teixeira Magalhães;Maria Alcina Pereira;Ana Nicolau;Giuliano Dragone

  • Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods

    Luís Roberto Batista;Sara Maria Chalfoun;Cristina Ferreira Silva;Marcelo Cirillo

  • Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds

    Whasley F. Duarte;Disney R. Dias;José M. Oliveira;Mar Vilanova

  • Brazilian kefir: structure, microbial communities and chemical composition

    Unknown

Frequent Co-Authors

José A. Teixeira
José A. Teixeira University of Minho
Nelson Lima
Nelson Lima University of Minho
Lígia R. Rodrigues
Lígia R. Rodrigues University of Minho
Lucília Domingues
Lucília Domingues University of Minho
Lene Jespersen
Lene Jespersen University of Copenhagen
Richard M. Cooper
Richard M. Cooper University of Bath
Jorge Alberto Vieira Costa
Jorge Alberto Vieira Costa Federal University of Rio Grande
Eduardo Alves
Eduardo Alves Instituto Superior Técnico
Dennis S. Nielsen
Dennis S. Nielsen University of Copenhagen
Odilon Gomes Pereira
Odilon Gomes Pereira Universidade Federal de Viçosa

External Links

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