Luciana Silva Ribeiro

Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee

Thayanna Scopel Pereira, Nádia Nara Batista, Lúcia Pinheiro Santos Pimenta et al. · Food Microbiology · 2021 · 103 citations

Agriculture, Food Science, Microbiology +17

Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage

Luciana Silva Ribeiro, Maria Gabriela da Cruz Pedrozo Miguel, Suzana Reis Evangelista et al. · Food Research International · 2016 · 99 citations

Agriculture, Food Science, Microbiology +17

Controlled fermentation of semi-dry coffee (Coffea arabica) using starter cultures: A sensory perspective

Luciana Silva Ribeiro, Diego Egídio Ribeiro, Suzana Reis Evangelista et al. · LWT · 2017 · 79 citations

Agriculture, Food Science, Microbiology +17

Microbiological and chemical-sensory characteristics of three coffee varieties processed by wet fermentation

Luciana Silva Ribeiro, Suzana Reis Evangelista, Maria Gabriela da Cruz Pedrozo Miguel et al. · Annals of Microbiology · 2018 · 52 citations · Full text

Agriculture, Food Science, Microbiology +13

The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation

Luciana Silva Ribeiro, Maria Gabriela da Cruz Pedrozo Miguel, Silvia Juliana Martinez et al. · World Journal of Microbiology and Biotechnology · 2020 · 50 citations

Agriculture, Biotechnology, Microbiology +16