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Mariana Fensterseifer Fabricio

Observed names: Fabricio, Mariana Fensterseifer, MARIANA F. FABRICIO, Mariana Fensterseifer Fabricio, Mariana F. Fabricio, Mariana FENSTERSEIFER
ORCID: 0000-0001-8148-9570
Observed ORCID: 0000-0001-8148-9570
OpenAlex ID: A5089176932
Health effects and probiotic and prebiotic potential of Kombucha: A bibliometric and systematic review
2021 · Bruna Krieger Vargas, Mariana Fensterseifer Fabricio, et al. · Food Bioscience · 119
Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha
2023 · Bruna Dartora, Lilian Raquel Hickert, et al. · Food Research International · 74
Effect of freeze-dried kombucha culture on microbial composition and assessment of metabolic dynamics during fermentation
2021 · Mariana Fensterseifer Fabricio, Michele Bertoni Mann, et al. · Food Microbiology · 52
Kombuchas from black tea, green tea, and yerba-mate decocts: Perceived sensory map, emotions, and physicochemical parameters
2023 · Bruna Dartora, Ludmylla Tamara Crepalde, et al. · International Journal of Gastronomy and Food Science · 50
The Oleaginous Yeast Meyerozyma guilliermondii BI281A as a New Potential Biodiesel Feedstock: Selection and Lipid Production Optimization
2017 · Mauricio Ramírez-Castrillón, Victoria P. Jaramillo-Garcia, et al. · Frontiers in Microbiology · 44
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Revamping kombucha production: Achieving consistency and probiotic potential through a tailor-made microbial consortium
2023 · Mariana Fensterseifer Fabricio, Bruna Krieger Vargas, et al. · International Journal of Gastronomy and Food Science · 41
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Fermentation of native Brazilian fruits with kombucha: A novel opportunity for producing low-alcohol beverages
2025 · Taís Suhre, Mariana Fensterseifer Fabricio, et al. · Food Bioscience · 19
Oleaginous yeast Meyerozyma guilliermondii shows fermentative metabolism of sugars in the biosynthesis of ethanol and converts raw glycerol and cheese whey permeate into polyunsaturated fatty acids
2019 · Mariana Fensterseifer Fabricio, Patricia Valente, et al. · Biotechnology Progress · 17
Factors influencing kombucha production: effects of tea composition, sugar, and SCOBY
2023 · Bruna DARTORA, Voltaire SANT’ANNA, et al. · Food Science and Technology · 14
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Time and temperature influence on physicochemical, microbiological, and sensory profiles of yerba mate kombucha
2024 · Rochele Luane Treviso, Voltaire Sant’Anna, et al. · Journal of Food Science and Technology · 12
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Isolation, Selection and Characterization of Wild Yeasts with Potential for Brewing
2022 · Fernanda Otesbelgue Pinto, Thais Lopes, et al. · Journal of the American Society of Brewing Chemists · 9
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Standardized kombucha developed with tailor-made microbial consortium: Phenolic compounds profile and antioxidant activity in vitro and on Caenorhabditis elegans
2025 · Bruna Krieger Vargas, Mariana Fensterseifer Fabricio, et al. · Food Chemistry · 8
Targeted metabolomics of phenolic and volatile compounds during the fermentation of a potential probiotic tofu whey beverage
2025 · Mariana Fensterseifer Fabricio, Luana Schmidt, et al. · Food Chemistry · 8
Milk Whey Fermented by Kombucha SCOBY: Effect of Sugar on the Physicochemical and Microbiological Properties of the New Beverage
2024 · Natália Maria Sfoglia, Daniele Misturini Rossi, et al. · Waste and Biomass Valorization · 4
Evaluation of cell disruption methods in the oleaginous yeasts Yarrowia lipolytica QU21 and Meyerozyma guilliermondii BI281A for microbial oil extraction
2023 · CARINA A. TIMOTHEO, MARIANA F. FABRICIO, et al. · Anais da Academia Brasileira de Ciências · 3
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Probiotic bacteria in the fermentation of plant-based matrices: application, challenges, and prospects
2026 · Stéphanie Mulder Perrone, Mariana Fensterseifer Fabricio, et al. · European Food Research and Technology · 1
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Dynamic changes in physicochemical, antioxidant, and aromatic profiles during fermentation of pea extract (Pisum sativum L.) by lactic acid bacteria
2026 · Stéphanie Mulder Perrone, Mariana Fensterseifer Fabricio, et al. · European Food Research and Technology · 1
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Effect of green tea kombucha fermentation on phenolic content and antioxidant activity in Vero cells
2026 · Bruna Krieger Vargas, Mariana Fensterseifer Fabricio, et al. · Food Chemistry
Production of α-galactosidase by non-Saccharomyces yeasts isolated from Brazilian biomes using soy agro-industrial residues as culture media
2026 · Paula Daniela Helfenstein Rother, Laura Soares Garbin, et al. · Process Biochemistry
Innovative Immobilization of Aspergillus aculeatus OI4C2 Fructosyltransferase on MANAE-Agarose Cross-Linked with Genipin for Enhanced Production of Fructooligosaccharides
2026 · Tatiane Sayuri Inagaki, Diandra de Andrades, et al. · Journal of Agricultural and Food Chemistry
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Low-Alcohol Red Araçá Beverage Produced by Kombucha Fermentation: Volatile Composition, Consumer Perception and Emotional Responses
2026 · Taís Suhre, Voltaire Sant’Anna, et al. · SSRN Electronic Journal
Sensory evaluation of a novel sustainable probiotic beverage based on tofu whey
2026 · Micaela Gomes de Jesus, Mariana Fensterseifer Fabricio, et al. · Brazilian journal of food technology/Brazilian Journal of Food Technology
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Influência da concentração de açúcar em resíduo da agroindústria da soja sob a produção de α-galactosidase por Aureobasidium leucospermi CHAP-209
2025 · Rother, Paula Daniela Helfenstein, Garbin, Laura Soares, et al. · Lume (Universidade Federal do Rio Grande do Sul)
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Avaliação da produção de α-galactosidase por Aureobasidium leucospermi CHAP-214 utilizando resíduos da agroindústria da soja
2025 · Garbin, Laura Soares, Rother, Paula Daniela Helfenstein, et al. · Lume (Universidade Federal do Rio Grande do Sul)
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Correction: Milk Whey Fermented by Kombucha SCOBY: Effect of Sugar on the Physicochemical and Microbiological Properties of the New Beverage
2024 · Natália Maria Sfoglia, Daniele Misturini Rossi, et al. · Waste and Biomass Valorization
Works count: 31
Citation count: 476
H-index: 10
I10-index: 10
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