Effect of fermentation on the quality of conilon coffee (Coffea canephora): Chemical and sensory aspects

Modulation of aroma and chemical composition of Albariño semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging

(2022) Dolores Pérez et al.   FOOD MICROBIOLOGY

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

(2021) Bruna Lessa da Silva et al.   FOOD MICROBIOLOGY

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

(2021) Emanuele Catarina da Silva Oliveira et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

(2021) Inderjit Prakash et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2021) Thayanna Scopel Pereira et al.   FOOD MICROBIOLOGY

Different strategies for the use of random forest in NMR spectra

(2020) Betina P.O. Lovatti et al.   JOURNAL OF CHEMOMETRICS

NMR-Based Plant Metabolomics in Nutraceutical Research: An Overview

(2020) Giovanna Valentino et al.   MOLECULES

Chemometric-assisted construction of a biosensing device to measure chlorogenic acid content in brewed coffee beverages to discriminate quality

(2020) Carlos A.R. Salamanca-Neto et al.   FOOD CHEMISTRY

Variable selection in support vector regression using angular search algorithm and variance inflation factor

(2020) Gabriely S. Folli et al.   JOURNAL OF CHEMOMETRICS

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

(2020) Dério Brioschi Junior et al.   FOOD CHEMISTRY

Coffee flavour modification through controlled fermentations of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part I. Effects from individual yeasts

(2020) Chenhui Wang et al.   FOOD RESEARCH INTERNATIONAL

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

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

Mid infrared spectroscopy for comparative analysis of fermented arabica and robusta coffee

(2020) Deusélio Bassini Fioresi et al.   FOOD CONTROL

The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality

(2019) Mesfin Haile et al.   JOURNAL OF FOOD QUALITY

Alternative data mining/machine learning methods for the analytical evaluation of food quality and authenticity – A review

(2019) Ana M. Jiménez-Carvelo et al.   FOOD RESEARCH INTERNATIONAL

Metabolomic Markers for the Early Selection of Coffea canephora Plants with Desirable Cup Quality Traits

(2019) Gamboa-Becerra et al.   Metabolites

1H NMR metabolic fingerprinting of Chapada Diamantina/Bahia (Brazil) coffees as a tool to assessing their qualities

(2019) Hemerson Dantas dos Santos et al.   MICROCHEMICAL JOURNAL

New propositions about coffee wet processing: Chemical and sensory perspectives

(2019) Lucas Louzada Pereira et al.   FOOD CHEMISTRY

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

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

Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: Fermentation of green coffee beans and impact of coffee roasting

(2018) Chenhui Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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 potentiality of NMR-based metabolomics in food science and food authentication assessment

(2018) Roberto Consonni et al.   MAGNETIC RESONANCE IN CHEMISTRY

NMR quantification of 16-O-methylcafestol and kahweol in Coffea canephora var. robusta beans from different geographical origins

(2017) C. Finotello et al.   FOOD CONTROL

Fingerprint and authenticity roasted coffees by 1H-NMR: the Brazilian coffee case

(2017) Aline Theodoro Toci et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Support vector machines in tandem with infrared spectroscopy for geographical classification of green arabica coffee

(2017) Evandro Bona et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Determination of Saturates, Aromatics, and Polars in Crude Oil by 13C NMR and Support Vector Regression with Variable Selection by Genetic Algorithm

(2016) Paulo R. Filgueiras et al.   ENERGY & FUELS

Influence of genotype and environment on coffee quality

(2016) Bing Cheng et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

NMR Spectroscopy for Metabolomics and Metabolic Profiling

(2014) Cynthia K. Larive et al.   ANALYTICAL CHEMISTRY

Classification tools in chemistry. Part 1: linear models. PLS-DA

(2013) Davide Ballabio et al.   Analytical Methods

Impact of chemical changes on the sensory characteristics of coffee beans during storage

(2013) Mery Yovana Rendón et al.   FOOD CHEMISTRY

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

13C NMR-Based Metabolomics for the Classification of Green Coffee Beans According to Variety and Origin

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

Comparative study of different molecular markers for classifying and establishing genetic relationships in Coffea canephora

(2012) Luís Felipe V. Ferrão et al.   PLANT SYSTEMATICS AND EVOLUTION

Importance of acetic acid bacteria in food industry

(2010) Ilkin Yucel Sengun et al.   FOOD CONTROL

icoshift: A versatile tool for the rapid alignment of 1D NMR spectra

(2009) F. Savorani et al.   JOURNAL OF MAGNETIC RESONANCE

Study on the increase mechanism of the caffeine content during the fermentation of tea with microorganisms

(2007) X WANG et al.   FOOD CHEMISTRY