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Food Research International (Ottawa, Ont.)|November 19, 2023
Protein profile and volatile compound associated with fermented coffees with yeast co-inoculationAna Paula Pereira Bressani, Hélida Monteiro de Andrade, Disney Ribeiro Dias, et al.
FEMS Yeast Research|March 23, 2023
The essential role of spontaneous and starter yeasts in cocoa and coffee fermentationRosane Freitas Schwan, Ana Paula Pereira Bressani, Silvia Juliana Martinez, et al.
Foods (Basel, Switzerland)|December 23, 2022
Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing MethodsSilvia Juliana Martinez, Nádia Nara Batista, Ana Paula Pereira Bressani, et al.
International Journal of Food Microbiology|March 4, 2021
Influence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processesAna Paula Pereira Bressani, Silvia Juliana Martinez, Andréia Braga Inácio Sarmento, et al.
Food Research International (Ottawa, Ont.)|August 15, 2024
Kombucha with yam: Comprehensive biochemical, microbiological, and sensory characteristicsAna Paula Pereira Bressani, Lucas Kenzo Shimabukuro Casimiro, Silvia Juliana Martinez, et al.
Frontiers in Microbiology|July 12, 2019
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 FermentationSilvia Juliana Martinez, Ana Paula Pereira Bressani, Disney Ribeiro Dias, et al.
Food Research International (Ottawa, Ont.)|January 21, 2020
Organic acids produced during fermentation and sensory perception in specialty coffee using yeast starter cultureAna Paula Pereira Bressani, Silvia Juliana Martinez, Andréia Braga Inácio Sarmento, et al.
Food Research International (Ottawa, Ont.)|December 3, 2017
Different inoculation methods for semi-dry processed coffee using yeasts as starter culturesSilvia Juliana Martinez, Ana Paula Pereira Bressani, Maria Gabriela da Cruz Pedrozo Miguel, et al.
Food Chemistry|June 3, 2021
Co-inoculation of yeasts starters: A strategy to improve quality of low altitude Arabica coffeeAna Paula Pereira Bressani, Silvia Juliana Martinez, Nádia Nara Batista, et al.
Food Research International (Ottawa, Ont.)|August 8, 2022
Dominant microbial communities and biochemical profile of pulped natural fermented coffees growing in different altitudesSilvia Juliana Martinez, Ana Paula Pereira Bressani, João Batista Pavesi Simão, et al.
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