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Rosane Freitas Schwan

Rosane Freitas Schwan

D-Index & Metrics

Microbiology

D-Index
67
Citations
13575
World Ranking
2309
National Ranking
23

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

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