Influence of pre-and post-harvest factors on the organoleptic and physicochemical quality of coffee: a short review

Effect of the Post-Harvest Processing on Protein Modification in Green Coffee Beans by Phenolic Compounds

(2022) Gustavo A. Figueroa Campos et al.   Foods

Into the minds of coffee consumers: perception, preference, and impact of information in the sensory analysis of specialty coffee

(2021) Ana Paula Pereira BRESSANI et al.   Food Science and Technology

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

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

Physico-chemical and sensory interactions of arabica coffee genotypes in different water regimes

(2021) D. S. Ferreira et al.   JOURNAL OF AGRICULTURAL SCIENCE

Climate change and specialty coffee potential in Ethiopia

(2021) Abel Chemura et al.   Scientific Reports

Enhancing Coffee Supply Chain towards Sustainable Growth with Big Data and Modern Agricultural Technologies

(2021) Yotsaphat Kittichotsatsawat et al.   Sustainability

Elucidating the interactions between the rust Hemileia vastatrix and a Calonectria mycoparasite and the coffee plant

(2021) Sara Salcedo-Sarmiento et al.   iScience

Differential impact of altitude and a plantain cultivation system on soil macroinvertebrates in the Colombian Coffee Region

(2021) Diana M. Rojas-Múnera et al.   APPLIED SOIL ECOLOGY

Identification of coffee compounds that suppress bitterness of brew

(2021) Chengyu Gao et al.   FOOD CHEMISTRY

Coffee phytochemicals and post-harvest handling—A complex and delicate balance

(2021) Leah M. Munyendo et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Cup quality profiles of Robusta coffee wilt disease resistant varieties grown in three agro‐ecologies in Uganda

(2021) Joseph Mulindwa et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics

(2021) Panagiota Zakidou et al.   MOLECULES

Climate Change and Coffee Quality: Systematic Review on the Effects of Environmental and Management Variation on Secondary Metabolites and Sensory Attributes of Coffea arabica and Coffea canephora

(2021) Selena Ahmed et al.   Frontiers in Plant Science

From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing

(2021) Februadi Bastian et al.   Foods

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

The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis

(2020) Charis M. Galanakis   Foods

On the soil–bean–cup relationships in Coffea arabica L

(2020) Victorino Morales‐Ramos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2020) Bealu Girma et al.   Journal of Chemistry

Sensory analysis of arabica coffee: cultivars of rust resistance with potential for the specialty coffee market

(2020) Ivan de Paiva Barbosa et al.   EUPHYTICA

Effect of altitude and terrain aspect on the chemical composition of Coffea canephora cherries and sensory characteristics of the beverage

(2020) Priscila Vargas Pereira et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Coffee Berry Borer (Hypothenemus hampei), a Global Pest of Coffee: Perspectives from Historical and Recent Invasions, and Future Priorities

(2020) Melissa A. Johnson et al.   Insects

Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction—Gas Chromatography-Mass Spectrometry

(2020) JeongAe Heo et al.   Foods

Following Coffee Production from Cherries to Cup: Microbiological and Metabolomic Analysis of Wet Processing of Coffea arabica

(2019) Sophia Jiyuan Zhang et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Impact of drying process on chemical composition and key aroma components of Arabica coffee

(2019) Fareeya Kulapichitr et al.   FOOD CHEMISTRY

Correlation between the composition of green Arabica coffee beans and the sensory quality of coffee brews

(2019) Mayara de Souza Gois Barbosa et al.   FOOD CHEMISTRY

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

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

Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews

(2019) Nancy Cordoba et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

(2018) Ahsan Hameed et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method

(2018) Mohammed Worku et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant System Differential Regulation is Involved in Coffee Ripening Time at Different Altitudes

(2018) Meline Oliveira Santos et al.   Tropical Plant Biology

Similarities and differences in sensory properties of high quality Arabica coffee in a small region of Colombia

(2018) Brizio di Donfrancesco et al.   FOOD RESEARCH INTERNATIONAL

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

The coffee leaf rust pathogen Hemileia vastatrix : one and a half centuries around the tropics

(2017) Pedro Talhinhas et al.   MOLECULAR PLANT PATHOLOGY

Influence of Environmental Conditions and Genetic Background of Arabica Coffee (C. arabica L) on Leaf Rust (Hemileia vastatrix) Pathogenesis

(2017) Lucile Toniutti et al.   Frontiers in Plant Science

Climate change adaptation of coffee production in space and time

(2016) Peter Läderach et al.   CLIMATIC CHANGE

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

Study on the Coffea arabica/Colletotrichum kahawae pathosystem: Impact of a biological plant protection product

(2016) N. Durand et al.   Journal of Plant Diseases and Protection

Complexity of coffee flavor: A compositional and sensory perspective

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

Influence of Coffee Roasting on the Incorporation of Phenolic Compounds into Melanoidins and Their Relationship with Antioxidant Activity of the Brew

(2012) Daniel Perrone et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Role of Roasting Conditions in the Level of Chlorogenic Acid Content in Coffee Beans: Correlation with Coffee Acidity

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