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Silvia Juliana Martinez

Observed names: MARTINEZ, Silvia Juliana, Silvia J Martinez, Silvia Juliana MARTINEZ, Silvia Juliana Martínez Gélvez, Silvia Martinez
ORCID: 0000-0002-8518-8211
Observed ORCID: 0000-0002-8518-8211
OpenAlex ID: A5084395164
Organic acids produced during fermentation and sensory perception in specialty coffee using yeast starter culture
2019 · Ana Paula Pereira Bressani, Silvia Juliana Martinez, et al. · Food Research International · 137
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Characteristics of fermented coffee inoculated with yeast starter cultures using different inoculation methods
2018 · Ana Paula Pereira Bressani, Silvia Juliana Martinez, et al. · LWT · 133
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Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee
2021 · Thayanna Scopel Pereira, Nádia Nara Batista, et al. · Food Microbiology · 122
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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
2019 · Silvia Juliana Martinez, Ana Paula Pereira Bressani, et al. · Frontiers in Microbiology · 109
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Different inoculation methods for semi-dry processed coffee using yeasts as starter cultures
2017 · Silvia Juliana Martinez, Ana Paula Pereira Bressani, et al. · Food Research International · 75
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Influence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processes
2021 · Ana Paula Pereira Bressani, Silvia Juliana Martinez, et al. · International Journal of Food Microbiology · 70
Novel stainless steel tanks enhances coffee fermentation quality
2020 · Silvia Juliana Martinez, Mariane Helena Sances Rabelo, et al. · Food Research International · 66
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Co-inoculation of yeasts starters: A strategy to improve quality of low altitude Arabica coffee
2021 · Ana Paula Pereira Bressani, Silvia Juliana Martinez, et al. · Food Chemistry · 63
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The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation
2020 · Luciana Silva Ribeiro, Maria Gabriela da Cruz Pedrozo Miguel, et al. · World Journal of Microbiology and Biotechnology · 62
Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species
2021 · Ana Paula Pereira Bressani, Nádia Nara Batista, et al. · Food Research International · 61
The Altitude of Coffee Cultivation Causes Shifts in the Microbial Community Assembly and Biochemical Compounds in Natural Induced Anaerobic Fermentations
2021 · Silvia Juliana Martinez, João Batista Pavesi Simão, et al. · Frontiers in Microbiology · 47
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The essential role of spontaneous and starter yeasts in cocoa and coffee fermentation
2023 · Rosane Freitas Schwan, Ana Paula Pereira Bressani, et al. · FEMS Yeast Research · 40
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Dominant microbial communities and biochemical profile of pulped natural fermented coffees growing in different altitudes
2022 · Silvia Juliana Martinez, Ana Paula Pereira Bressani, et al. · Food Research International · 40
Into the minds of coffee consumers: perception, preference, and impact of information in the sensory analysis of specialty coffee
2021 · Ana Paula Pereira BRESSANI, Silvia Juliana MARTINEZ, et al. · Food Science and Technology · 34
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Indigenous fermented foods: nutritional and safety aspects
2023 · Cintia L Ramos, Ana PP Bressani, et al. · Current Opinion in Food Science · 30
Kombucha with yam: Comprehensive biochemical, microbiological, and sensory characteristics
2024 · Ana Paula Pereira Bressani, Lucas Kenzo Shimabukuro Casimiro, et al. · Food Research International · 21
Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing Methods
2022 · Silvia Martinez, Nádia Batista, et al. · Foods · 15
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Brazilian cocoa hybrid‐mix fermentation: Impact of microbial dominance as well as chemical and sensorial properties
2021 · Silvia Juliana Martinez, Nádia Nara Batista, et al. · Journal of Food Science · 15
Metataxonomic, chemical, and sensory aspects of cocoa fermentation using single hybrids and combinations of hybrids and their effects on chocolate quality
2025 · Sandy Rodrigues Dias, Luiza Adami, et al. · Food Research International · 9
Coffee fermentation: New approaches to enhance quality
2022 · Rosane Freitas Schwan, Nádia Nara Batista, et al. · CRC Press eBooks · 9
Coffee protein profiles during fermentation using different yeast inoculation methods
2020 · Ana Paula Pereira Bressani, Silvia Juliana Martinez, et al. · Pesquisa Agropecuária Brasileira · 9
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Producción de Ácidos Grasos Poliinsaturados a partir de Biomasa Microalgal en un Cultivo Heterotrófico
2017 · Universidad Francisco de Paula Santander, Gloria Inés Leal Medina, et al. · Revista ION · 9
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Impact of scaling up on coffee fermentation using starter cultures
2024 · Carlos Roberto Luiz Maia Júnior, Nádia Nara Batista, et al. · Applied Food Research · 8
Biotechnological valorization of yeast strains for lipids and carotenoids production from renewable resources
2025 · Andreísa Teixeira de Castro, Angélica Cristina de Souza, et al. · Biocatalysis and Agricultural Biotechnology · 7
Biotechnological potential of Non-Saccharomyces yeasts to modulate flavor profiles in specialty coffee fermentation
2025 · Nádia Nara Batista, Pâmela Mynsen Machado Martins, et al. · World Journal of Microbiology and Biotechnology · 6
Works count: 36
Citation count: 1,219
H-index: 16
I10-index: 18
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