Silvia Juliana Martinez

Characteristics of fermented coffee inoculated with yeast starter cultures using different inoculation methods

Ana Paula Pereira Bressani, Silvia Juliana Martinez, Suzana Reis Evangelista et al. · LWT · 2018 · 121 citations

Agriculture, Food Science, Microbiology +15

Organic acids produced during fermentation and sensory perception in specialty coffee using yeast starter culture

Ana Paula Pereira Bressani, Silvia Juliana Martinez, Andréia Braga Inácio Sarmento et al. · Food Research International · 2019 · 117 citations

Agriculture, Food Science, Microbiology +17

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

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 · 97 citations · Full text

Agriculture, Food Science, Microbiology +13

Different inoculation methods for semi-dry processed coffee using yeasts as starter cultures

Silvia Juliana Martinez, Ana Paula Pereira Bressani, Maria Gabriela da Cruz Pedrozo Miguel et al. · Food Research International · 2017 · 69 citations

Agriculture, Food Science, Microbiology +17