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List of works by Dão Pedro de Carvalho Neto

An updated review on bacterial community composition of traditional fermented milk products: what next-generation sequencing has revealed so far?

scientific article published on 19 November 2020

Are Sugarcane Molasses Competitive Substrates for Bio-based Platform Chemicals?

scientific article published on 25 March 2020

Biotechnological approaches for cocoa waste management: A review

scientific article published on 24 April 2019

Chemical composition and health properties of coffee and coffee by-products

scientific article published on 11 January 2020

Co-culturing fructophilic lactic acid bacteria and yeast enhanced sugar metabolism and aroma formation during cocoa beans fermentation

scientific article published on 08 December 2020

Exploring the contribution of fructophilic lactic acid bacteria to cocoa beans fermentation: Isolation, selection and evaluation

scientific article published on 27 June 2020

Exploring the impacts of postharvest processing on the aroma formation of coffee beans - A review

scientific article published on 17 August 2018

Facility-specific 'house' microbiome ensures the maintenance of functional microbial communities into coffee beans fermentation: implications for source tracking

scientific article published on 05 January 2021

First description of bacterial and fungal communities in Colombian coffee beans fermentation analysed using Illumina-based amplicon sequencing.

scientific article

Lignocellulosic biomass: Acid and alkaline pretreatments and their effects on biomass recalcitrance - Conventional processing and recent advances

scientific article published on 21 January 2020

Potential of lactic acid bacteria to improve the fermentation and quality of coffee during on-farm processing

article by Gilberto Vinícius de Melo Pereira et al published 24 May 2016 in International Journal of Food Science and Technology

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