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Frontiers in Microbiology|June 7, 2021
The Altitude of Coffee Cultivation Causes Shifts in the Microbial Community Assembly and Biochemical Compounds in Natural Induced Anaerobic FermentationsSilvia Juliana Martinez, João Batista Pavesi Simão, Victor Satler Pylro, et al.Journal of Food Science|May 19, 2021
Brazilian cocoa hybrid-mix fermentation: Impact of microbial dominance as well as chemical and sensorial propertiesSilvia Juliana Martinez, Nádia Nara Batista, Cíntia Lacerda Ramos, 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.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.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.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.)|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.International Journal of Food Microbiology|September 13, 2025
The origin of culture starters influences the chemical and sensory quality of coffeeSilvia Juliana Martinez, Guilherme de Brito Pereira, Pâmela Mynsen Machado Martins, et al.Pageof 2