Co-inoculation of yeasts starters: A strategy to improve quality of low altitude Arabica coffee

Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast

(2020) Marcela Caroline Batista da Mota et al.   FOOD RESEARCH INTERNATIONAL

Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil

(2020) Tomás Gomes Reis Veloso et al.   Scientific Reports

An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation

(2019) Margareth Santander Muñoz et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of harvesting altitude, fermentation time and roasting degree on the aroma released by coffee powder monitored by proton transfer reaction mass spectrometry

(2019) Martina Bodner et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Production of coffee ( Coffea arabica ) inoculated with yeasts: impact on quality

(2019) Pâmela Mynsen Machado Martins et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Raman spectroscopy: A new strategy for monitoring the quality of green coffee beans during storage

(2019) Giselle Figueiredo Abreu et al.   FOOD CHEMISTRY

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 et al.   Frontiers in Microbiology

Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffees

(2019) Pâmela Mynsen Machado Martins et al.   FOOD RESEARCH INTERNATIONAL

Aerobic and respirative growth of heterofermentative lactic acid bacteria: A screening study

(2018) Teresa Zotta et al.   FOOD MICROBIOLOGY

Characteristics of fermented coffee inoculated with yeast starter cultures using different inoculation methods

(2018) Ana Paula Pereira Bressani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review

(2018) Gilberto V. de Melo Pereira et al.   FOOD CHEMISTRY

Attenuated Total Reflectance Fourier Transform Spectroscopy ( ATR-FTIR) and chemometrics for discrimination of espresso coffees with different sensory characteristics

(2017) Verônica Belchior et al.   FOOD CHEMISTRY

Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC–MS to describe the sensory properties in cup

(2017) Davide Bressanello et al.   FOOD CHEMISTRY

Different inoculation methods for semi-dry processed coffee using yeasts as starter cultures

(2017) Silvia Juliana Martinez et al.   FOOD RESEARCH INTERNATIONAL

Assessment of harvest and post-harvest factors affecting quality of Arabica coffee in Gamo Gofa Zone, Southern Ethiopia

(2016) Garo Gezahegn et al.   African Journal of Agricultural Research

Application of Attenuated Total Reflectance–Fourier Transformed Infrared (ATR-FTIR) Spectroscopy To Determine the Chlorogenic Acid Isomer Profile and Antioxidant Capacity of Coffee Beans

(2016) Ningjian Liang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of growing altitude, shade and harvest period on quality and biochemical composition of Ethiopian specialty coffee

(2016) Kassaye Tolessa et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Coffee fermentation and flavor – An intricate and delicate relationship

(2015) Liang Wei Lee et al.   FOOD CHEMISTRY

Differentiation of Volatile Profiles and Odor Activity Values of Turkish Coffee and French Press Coffee

(2015) Asghar Amanpour et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage

(2015) Michael G Gänzle   Current Opinion in Food Science

Investigation on Crude and High-Temperature Heated Coffee Oil by ATR-FTIR Spectroscopy along with Antioxidant and Antimicrobial Properties

(2015) Diana Nicoleta Raba et al.   PLoS One

Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process

(2013) Suzana Reis Evangelista et al.   FOOD RESEARCH INTERNATIONAL

Espectroscopia no infravermelho médio e análise sensorial aplicada à detecção de adulteração de café torrado por adição de cascas de café

(2012) Katiany Mansur Tavares et al.   QUIMICA NOVA

Evaluation of a potential starter culture for enhance quality of coffee fermentation

(2012) Cristina Ferreira Silva et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Effect of fermentation time and drying temperature on volatile compounds in cocoa

(2011) J. Rodriguez-Campos et al.   FOOD CHEMISTRY