Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee

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

(2021) Ana Paula Pereira Bressani et al.   FOOD CHEMISTRY

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

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

Novel stainless steel tanks enhances coffee fermentation quality

(2020) Silvia Juliana Martinez et al.   FOOD RESEARCH INTERNATIONAL

1H NMR spectroscopy combined with multivariate data analysis for differentiation of Brazilian lager beer according to brewery

(2019) Luis Augusto da Silva et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

NMR-based fragment screening and lead discovery accelerated by principal component analysis

(2019) Andrew T. Namanja et al.   JOURNAL OF BIOMOLECULAR NMR

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

(2019) Pâmela Mynsen Machado Martins 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

Potential non-dairy probiotic products – A healthy approach

(2018) Anil Panghal et al.   Food Bioscience

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

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

Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review

(2017) María Sánchez Mainar et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Impact of quorum sensing on the quality of fermented foods

(2017) Pernille Johansen et al.   Current Opinion in Food Science

DADA2: High-resolution sample inference from Illumina amplicon data

(2016) Benjamin J Callahan et al.   NATURE METHODS

Microbiological diversity associated with the spontaneous wet method of coffee fermentation

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

Application of MALDI-TOF MS for requalification of a Candida clinical isolates culture collection

(2014) Reginaldo Lima-Neto et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

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

(2014) Suzana Reis Evangelista et al.   FOOD MICROBIOLOGY

Complexity of coffee flavor: A compositional and sensory perspective

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

Sequence Depth, Not PCR Replication, Improves Ecological Inference from Next Generation DNA Sequencing

(2014) Dylan P. Smith et al.   PLoS One

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

Antioxidant properties of certain cereals as affected by food-grade bacteria fermentation

(2013) Chung-Yi Wang et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Quantitative Analysis of Amygdalin and Prunasin inPrunus serotinaEhrh. using1H-NMR Spectroscopy

(2013) Lúcia P. Santos Pimenta et al.   PHYTOCHEMICAL ANALYSIS

Changes in sensory quality characteristics of coffee during storage

(2013) Michaela T. L. Kreuml et al.   Food Science & Nutrition

Roasting Process of Coffee Beans as Studied by Nuclear Magnetic Resonance: Time Course of Changes in Composition

(2012) Feifei Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of general 16S ribosomal RNA gene PCR primers for classical and next-generation sequencing-based diversity studies

(2012) Anna Klindworth et al.   NUCLEIC ACIDS RESEARCH

Characterization of Tea Cultivated at Four Different Altitudes Using1H NMR Analysis Coupled with Multivariate Statistics

(2011) Akiko Ohno et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Complex mixture analysis of organic compounds in green coffee bean extract by two-dimensional NMR spectroscopy

(2010) Feifei Wei et al.   MAGNETIC RESONANCE IN CHEMISTRY

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity

(2009) N. Pineau et al.   FOOD QUALITY AND PREFERENCE

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

(2008) C SILVA et al.   FOOD MICROBIOLOGY