Metabolomics and volatile fingerprint of yeast fermented robusta coffee: A value added coffee

Aroma active compound perception in differently roasted and brewed coffees by gas chromatography–olfactometry

(2021) Ilze Laukaleja et al.   JOURNAL OF SENSORY STUDIES

Effect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 1821

(2021) Nendyo Adhi Wibowo et al.   Biodiversitas

A novel basis for monitoring the coffee roasting process: Isomerization reactions of 3-caffeoylquinic and 4-caffeoylquinic acids

(2021) Lukas Macheiner et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of green extraction techniques on green coffee: Nutraceutical compositions, antioxidant potential and in vitro bio-accessibility of phenolics

(2021) Vaibhavi A. Pimpley et al.   Food Bioscience

The chemistry of chlorogenic acid from green coffee and its role in attenuation of obesity and diabetes

(2020) Vaibhavi Pimpley et al.   PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY

Influence of Altitude on Caffeine, 5-Caffeoylquinic Acid, and Nicotinic Acid Contents of Arabica Coffee Varieties

(2020) Bealu Girma et al.   Journal of Chemistry

Coffee starter microbiome and in-silico approach to improve Arabica coffee

(2019) Siridevi G. B et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

(2018) Han Sub Kwak et al.   JOURNAL OF FOOD QUALITY

Improved Fermentation of Cocoa Beans with Enhanced Aroma Profiles

(2018) Yallappa Saunshia et al.   FOOD BIOTECHNOLOGY

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

The relationship between organic acids, sucrose and the quality of specialty coffees

(2016) M Bor eacute m Fl aacute vio et al.   African Journal of Agricultural Research

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

Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation

(2016) M.V.S. Sandhya et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Coffee fermentation and flavor – An intricate and delicate relationship

(2015) Liang Wei Lee et al.   FOOD CHEMISTRY

Assessment of green coffee bean metabolites dependent on coffee quality using a 1H NMR-based metabolomics approach

(2015) Dae-Joong Kwon et al.   FOOD RESEARCH INTERNATIONAL

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

Molecular distinction of C×R hybrid (Coffea congensis×Coffea canephora) from morphologically resembling male parent using rbcL and matK gene sequences

(2013) R.M. Bharatha Nandhini et al.   SOUTH AFRICAN JOURNAL OF BOTANY

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

Role of Roasting Conditions in the Profile of Volatile Flavor Chemicals Formed from Coffee Beans

(2009) Joon-Kwan Moon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY