Gilson Celso Albuquerque Chagas Junior

Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production

M. Glória, R. C. Chisté, R. S. Pena, 2022, Microorganisms.

Chemical implications and time reduction of on-farm cocoa fermentation by Saccharomyces cerevisiae and Pichia kudriavzevii.

M. Glória, L. Martins, A. Lopes, 2020, Food chemistry.

Yeast isolation and identification during on-farm cocoa natural fermentation in a highly producer region in northern Brazil

S. Vasconcelos, G. Oliveira, S. H. Marques-da-Silva, 2021 .

The microbiota diversity identified during the cocoa fermentation and the benefits of the starter cultures use: an overview

A. Lopes, N. Ferreira, Gilson Celso Albuquerque Chagas Junior, 2020 .

Determination of theobromine and caffeine in fermented and unfermented Amazonian cocoa (Theobroma cacao L.) beans using square wave voltammetry after chromatographic separation

P. Marinho, V. B. dos Santos, A. Lopes, 2020 .

The microbiota diversity identified during the cocoa fermentation and the benefits of the starter cultures use: an overview

A. Lopes, N. Ferreira, Gilson Celso Albuquerque Chagas Junior, 2020, International Journal of Food Science & Technology.

How Climatic Seasons of the Amazon Biome Affect the Aromatic and Bioactive Profiles of Fermented and Dried Cocoa Beans?

L. Martins, A. Lopes, L. D. Nascimento, 2021, Molecules.