João Batista Pavesi Simão

Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffees

Pâmela Mynsen Machado Martins, Nádia Nara Batista, Maria Gabriela da Cruz Pedrozo Miguel et al. · Food Research International · 2019 · 109 citations

Food Fermentation, Chemical Compounds, Fermented Coffees +9

Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation

Silvia Juliana Martinez, Ana Paula Pereira Bressani, Disney Ribeiro Dias et al. · Frontiers in Microbiology · 2019 · 90 citations · Full text

Co-inoculation of yeasts starters: A strategy to improve quality of low altitude Arabica coffee

Ana Paula Pereira Bressani, Silvia Juliana Martinez, Nádia Nara Batista et al. · Food Chemistry · 2021 · 53 citations

Food Fermentation, In Vitro Fermentation, Yeasts Starters +3

Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species

Ana Paula Pereira Bressani, Nádia Nara Batista, Gabriela Ferreira et al. · Food Research International · 2021 · 50 citations

Food Chemistry, Food Bioactive Compound, Food Fermentation +6

The Altitude of Coffee Cultivation Causes Shifts in the Microbial Community Assembly and Biochemical Compounds in Natural Induced Anaerobic Fermentations

Silvia Juliana Martinez, João Batista Pavesi Simão, Victor Satler Pylro et al. · Frontiers in Microbiology · 2021 · 39 citations · Full text