Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics

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

Organic acids produced during fermentation and sensory perception in specialty coffee using yeast starter culture

(2019) Ana Paula Pereira Bressani et al.   FOOD RESEARCH INTERNATIONAL

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

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

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS

(2018) Nicola Caporaso et al.   FOOD RESEARCH INTERNATIONAL

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

Modifying Robusta coffee aroma by green bean chemical pre-treatment

(2018) Chujiao Liu et al.   FOOD CHEMISTRY

Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage

(2017) Luciana Silva Ribeiro et al.   FOOD RESEARCH INTERNATIONAL

Yeast Creates a Niche for Symbiotic Lactic Acid Bacteria through Nitrogen Overflow

(2017) Olga Ponomarova et al.   Cell Systems

Exploring the impact of post-harvest processing on the microbiota and metabolite profiles during a case of green coffee bean production

(2016) Florac De Bruyn et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Discrimination of post-harvest coffee processing methods by microbial ecology analyses

(2016) Yasmine Hamdouche et al.   FOOD CONTROL

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

Current state of research on cocoa and coffee fermentations

(2016) Gilberto Vinícius de Melo Pereira et al.   Current Opinion in Food Science

Microbiological diversity associated with the spontaneous wet method of coffee fermentation

(2015) Suzana Reis Evangelista et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Dynamic behavior of Saccharomyces cerevisiae, Pichia kluyveri and Hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on sensory characteristics of chocolate

(2015) Nadia Nara Batista et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process

(2014) Suzana Reis Evangelista et al.   FOOD MICROBIOLOGY

Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage

(2014) B.T. Iamanaka et al.   FOOD RESEARCH INTERNATIONAL

Complexity of coffee flavor: A compositional and sensory perspective

(2014) Wenny B. Sunarharum et al.   FOOD RESEARCH INTERNATIONAL

GENES - a software package for analysis in experimental statistics and quantitative genetics - doi: 10.4025/actasciagron.v35i3.21251

(2013) Cosme Damião Cruz   Acta scientiarum. Agronomy.

Action mechanisms of the yeast Meyerozyma caribbica for the control of the phytopathogen Colletotrichum gloeosporioides in mangoes

(2013) Pedro Ulises Bautista-Rosales et al.   BIOLOGICAL CONTROL

Diversity of Lactic Acid Bacteria Associated with Fresh Coffee Cherries in Taiwan

(2013) Kun-hon Leong et al.   CURRENT MICROBIOLOGY

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

Characterization and Dynamic Behavior of Wild Yeast during Spontaneous Wine Fermentation in Steel Tanks and Amphorae

(2013) Cecilia Díaz et al.   Biomed Research International

Effect of inulin on the growth and metabolism of a probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus

(2012) Ricardo Pinheiro de Souza Oliveira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of Natural Fermentation on Physicochemical, Microbiological and Cup Quality Characteristics of Arabica and Robusta Coffee

(2012) Kulandaivelu Velmourougane   Proceedings of the National Academy of Sciences, India. Section B

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

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

Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea arabica L.)

(2010) Danielle Marques Vilela et al.   FOOD MICROBIOLOGY

Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods

(2008) Luís Roberto Batista et al.   FOOD CONTROL

Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation

(2008) C SILVA et al.   FOOD MICROBIOLOGY