| Characteristics of fermented coffee inoculated with yeast starter cultures using different inoculation methods APP Bressani, SJ Martinez, SR Evangelista, DR Dias, RF Schwan LWT 92, 212-219, 2018 | 106 | 2018 |
| Organic acids produced during fermentation and sensory perception in specialty coffee using yeast starter culture APP Bressani, SJ Martinez, ABI Sarmento, FM Borém, RF Schwan Food Research International 128, 108773, 2020 | 81 | 2020 |
| 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 SJ Martinez, APP Bressani, DR Dias, JBP Simão, RF Schwan Frontiers in Microbiology 10, 459024, 2019 | 64 | 2019 |
| Different inoculation methods for semi-dry processed coffee using yeasts as starter cultures SJ Martinez, APP Bressani, MGCP Miguel, DR Dias, RF Schwan Food Research International 102, 333-340, 2017 | 62 | 2017 |
| Ultrasound classification of traumatic distal biceps brachii tendon injuries J de la Fuente, M Blasi, S Martínez, P Barceló, C Cachán, M Miguel, ... Skeletal Radiology 47, 519-532, 2018 | 55 | 2018 |
| Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee TS Pereira, NN Batista, LPS Pimenta, SJ Martinez, LS Ribeiro, JAO Naves, ... Food Microbiology 103, 103962, 2022 | 44 | 2022 |
| Widespread sensory neuropathy in diabetic patients hospitalized with severe COVID-19 infection A Odriozola, L Ortega, L Martinez, S Odriozola, A Torrens, D Corroleu, ... Diabetes research and clinical practice 172, 108631, 2021 | 42 | 2021 |
| Co-inoculation of yeasts starters: A strategy to improve quality of low altitude Arabica coffee APP Bressani, SJ Martinez, NN Batista, JBP Simão, DR Dias, RF Schwan Food chemistry 361, 130133, 2021 | 38 | 2021 |
| The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation LS Ribeiro, MG da Cruz Pedrozo Miguel, SJ Martinez, APP Bressani, ... World Journal of Microbiology and Biotechnology 36, 1-15, 2020 | 36 | 2020 |
| Novel stainless steel tanks enhances coffee fermentation quality SJ Martinez, MHS Rabelo, APP Bressani, MCB Da Mota, FM Borém, ... Food Research International 139, 109921, 2021 | 32 | 2021 |
| Long-term outcomes of patients following hospitalization for coronavirus disease 2019: a prospective observational study Y Meije, A Duarte-Borges, X Sanz, M Clemente, A Ribera, L Ortega, ... Clinical Microbiology and Infection 27 (8), 1151-1157, 2021 | 30 | 2021 |
| Influence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processes APP Bressani, SJ Martinez, ABI Sarmento, FM Borém, RF Schwan International Journal of Food Microbiology 343, 109107, 2021 | 30 | 2021 |
| The altitude of coffee cultivation causes shifts in the microbial community assembly and biochemical compounds in natural induced anaerobic fermentations SJ Martinez, JBP Simão, VS Pylro, RF Schwan Frontiers in Microbiology 12, 671395, 2021 | 27 | 2021 |
| A nutrição e a alimentação como pilares dos programas de promoção da saúde e qualidade de vida nas organizações S Martinez O mundo da saúde 37 (2), 201-207, 2013 | 26 | 2013 |
| Into the minds of coffee consumers: perception, preference, and impact of information in the sensory analysis of specialty coffee APP Bressani, SJ Martinez, NN Batista, JBP Simão, RF Schwan Food Science and Technology 41, 667-675, 2021 | 18 | 2021 |
| Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species APP Bressani, NN Batista, G Ferreira, SJ Martinez, JBP Simão, DR Dias, ... Food Research International 150, 110755, 2021 | 16 | 2021 |
| High-resolution ultrasound in the assessment of the distal biceps brachii tendinous complex M Blasi, J De la Fuente, A Pérez-Bellmunt, O Zabalza, S Martínez, ... Skeletal Radiology 48, 395-404, 2019 | 14 | 2019 |
| Dominant microbial communities and biochemical profile of pulped natural fermented coffees growing in different altitudes SJ Martinez, APP Bressani, JBP Simão, VS Pylro, DR Dias, RF Schwan Food Research International 159, 111605, 2022 | 13 | 2022 |
| Coffee protein profiles during fermentation using different yeast inoculation methods APP Bressani, SJ Martinez, LF Vilela, DR Dias, RF Schwan Pesquisa Agropecuária Brasileira 55, e01159, 2020 | 13 | 2020 |
| Producción de ácidos grasos poliinsaturados a partir de biomasa microalgal en un cultivo heterotrófico GI Leal Medina, JE Abril Bonett, SJ Martínez Gélvez, YA Muñoz Peñaloza, ... Revista Ion 30 (1), 91-103, 2017 | 9 | 2017 |
