Chemical and sensory discrimination of coffee: impacts of the planting altitude and fermentation

Microbial diversity and chemical characteristics of Coffea canephora grown in different environments and processed by dry method

(2021) Priscila Vargas Pereira et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

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 et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The Altitude of Coffee Cultivation Causes Shifts in the Microbial Community Assembly and Biochemical Compounds in Natural Induced Anaerobic Fermentations

(2021) Silvia Juliana Martinez et al.   Frontiers in Microbiology

Chemical ingredients characterization basing on 1H NMR and SHS-GC/MS in twelve cultivars of Coffea arabica roasted beans

(2021) Yanbing Wang et al.   FOOD RESEARCH INTERNATIONAL

Dissecting coffee seeds metabolome in context of genotype, roasting degree, and blending in the Middle East using NMR and GC/MS techniques

(2021) Ahmed Zayed et al.   FOOD CHEMISTRY

EFFECT OF THE POSTHARVEST PROCESSING METHOD ON THE BIOCHEMICAL COMPOSITION AND SENSORY ANALYSIS OF ARABICA COFFEE

(2020) Yeison F. B. Rodriguez et al.   Engenharia Agricola

Authentication of roasted and ground coffee samples containing multiple adulterants using NMR and a chemometric approach

(2020) Maria Izabel Milani et al.   FOOD CONTROL

Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration

(2020) Dério Brioschi Junior et al.   FOOD CHEMISTRY

Microbiological and biochemical performances of six yeast species as potential starter cultures for wet fermentation of coffee beans

(2020) Hosam Elhalis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Effect of solid-state fungal fermentation on the non-volatiles content and volatiles composition of Coffea canephora (Robusta) coffee beans

(2020) Vivien Chia Yen Tang et al.   FOOD CHEMISTRY

Roasting Kinetics and Chemical Composition Changes of Robusta Coffee Beans During Hot Air and Superheated Steam Roasting

(2019) Nathamol Chindapan et al.   JOURNAL OF FOOD SCIENCE

Evaluating the effect of roasting on coffee lipids using a hybrid targeted-untargeted NMR approach in combination with MRI

(2019) Kathryn Williamson et al.   FOOD CHEMISTRY

New propositions about coffee wet processing: Chemical and sensory perspectives

(2019) Lucas Louzada Pereira et al.   FOOD CHEMISTRY

Influence of Solar Radiation and Wet Processing on the Final Quality of Arabica Coffee

(2018) Lucas Louzada Pereira et al.   JOURNAL OF FOOD QUALITY

Propositions on the Optimal Number of Q-Graders and R-Graders

(2018) Lucas Louzada Pereira et al.   JOURNAL OF FOOD QUALITY

Microbial identification of potato taste defect from coffee beans

(2018) Jean Bernard Ndayambaje et al.   Food Science & Nutrition

Differentiation of Chinese robusta coffees according to species, using a combined electronic nose and tongue, with the aid of chemometrics

(2017) Wenjiang Dong et al.   FOOD CHEMISTRY

Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica : I. Green coffee

(2017) Liang Wei Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: II. Effects of different roast levels

(2016) Liang Wei Lee et al.   FOOD CHEMISTRY

Detoxification of 5-hydroxymethylfurfural by the Pleurotus ostreatus lignolytic enzymes aryl alcohol oxidase and dehydrogenase

(2015) Daria Feldman et al.   Biotechnology for Biofuels

Microbial ecology and starter culture technology in coffee processing

(2015) Gilberto Vinícius de Melo Pereira et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Coffee’s country of origin determined by NMR: The Colombian case

(2015) V.A. Arana et al.   FOOD CHEMISTRY

Microbiological diversity associated with the spontaneous wet method of coffee fermentation

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

The coffee rust crises in Colombia and Central America (2008–2013): impacts, plausible causes and proposed solutions

(2015) Jacques Avelino et al.   Food Security

Hydroxycinnamic Acids Used as External Acceptors of Electrons: an Energetic Advantage for Strictly Heterofermentative Lactic Acid Bacteria

(2014) Pasquale Filannino et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Complexity of coffee flavor: A compositional and sensory perspective

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

A pilot study of NMR-based sensory prediction of roasted coffee bean extracts

(2013) Feifei Wei et al.   FOOD CHEMISTRY

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

Expression of native and mutant extracellular lipases fromYarrowia lipolyticainSaccharomyces cerevisiae

(2012) Farshad Darvishi   Microbial Biotechnology

Degradation of 5-hydroxymethylfurfural during yeast fermentation

(2011) Halise Gül Akıllıoglu et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

The predictive value of a small consumer panel for coffee‐cupper judgment

(2010) Randall Arce Alvarado et al.   British Food Journal

Insights into the physicochemical properties of coffee oil

(2009) Sonia Calligaris et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Chlorogenic acids and other relevant compounds in Brazilian coffees processed by semi-dry and wet post-harvesting methods

(2009) Giselle S. Duarte et al.   FOOD CHEMISTRY

Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans

(2009) Thierry Joët et al.   FOOD CHEMISTRY

Study on the Role of Precursors in Coffee Flavor Formation Using In-Bean Experiments

(2009) Luigi Poisson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitative determination of caffeine, formic acid, trigonelline and 5-(hydroxymethyl)furfural in soluble coffees by 1H NMR spectrometry

(2009) Gloria del Campo et al.   TALANTA