Pâmela Mynsen Machado Martins

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 · 115 citations

Life Sciences, Food Science, Microbiology +16

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

Influence of anaerobic fermentation and yeast inoculation on the viability, chemical composition, and quality of coffee

Emerson Josue Martinez Jimenez, Pâmela Mynsen Machado Martins, Ana Luiza de Oliveira Vilela et al. · Food Bioscience · 2022 · 49 citations · Full text

Agriculture, Food Science, Microbiology +16

Production of coffee (<i>Coffea arabica</i>) inoculated with yeasts: impact on quality

Pâmela Mynsen Machado Martins, Luciana Silva Ribeiro, Maria Gabriela da Cruz Pedrozo Miguel et al. · Journal of the Science of Food and Agriculture · 2019 · 47 citations

Agriculture, Food Science, Microbiology +14

Microencapsulation by spray drying of coffee epiphytic yeasts Saccharomyces cerevisiae CCMA 0543 and Torulaspora delbrueckii CCMA 0684

Pâmela Mynsen Machado Martins, Nádia Nara Batista, Líbia Diniz Santos et al. · Brazilian Journal of Microbiology · 2022 · 19 citations · Full text

Life Sciences, Biotechnology, Microbiology +16