Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality

Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee

(2022) Débora Mara de Jesus Cassimiro et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

(2022) Sofía Velásquez et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Beverage quality of Coffea canephora genotypes in the western Amazon, Brazil

(2021) Johnnescley Anes de Morais et al.   ACTA SCIENTIARUM-AGRONOMY

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

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

Microbiological and Chemical Characteristics of Wet Coffee Fermentation Inoculated With Hansinaspora uvarum and Pichia kudriavzevii and Their Impact on Coffee Sensory Quality

(2021) Hosam Elhalis et al.   Frontiers in Microbiology

Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species

(2021) Ana Paula Pereira Bressani et al.   FOOD RESEARCH INTERNATIONAL

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

Ecological diversity, evolution and metabolism of microbial communities in the wet fermentation of Australian coffee beans

(2020) Hosam Elhalis et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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

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

Novel stainless steel tanks enhances coffee fermentation quality

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

Effect of lactic acid bacteria and yeasts on the structure and fermentation properties of Tibetan kefir grains

(2020) Zhina Chen et al.   INTERNATIONAL DAIRY JOURNAL

Co-culturing fructophilic lactic acid bacteria and yeast enhanced sugar metabolism and aroma formation during cocoa beans fermentation

(2020) Jéssica A. Viesser et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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

Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages

(2019) Adekemi Titilayo Adesulu-Dahunsi et al.   FOOD CONTROL

Functions and emerging applications of bacteriocins

(2018) Michael L Chikindas et al.   CURRENT OPINION IN BIOTECHNOLOGY

Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging

(2018) Nicola Caporaso et al.   FOOD RESEARCH INTERNATIONAL

Microbiological and chemical-sensory characteristics of three coffee varieties processed by wet fermentation

(2018) Luciana Silva Ribeiro et al.   ANNALS OF MICROBIOLOGY

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

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

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

Potential of lactic acid bacteria to improve the fermentation and quality of coffee during on-farm processing

(2016) Gilberto Vinícius de Melo Pereira et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Microbiological diversity associated with the spontaneous wet method of coffee fermentation

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

Dynamic behavior of Saccharomyces cerevisiae, Pichia kluyveri and Hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on sensory characteristics of chocolate

(2015) Nadia Nara Batista et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Volatile Flavor Compounds in Yogurt: A Review

(2010) Hefa Cheng   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Avaliação de compostos não-voláteis em diferentes cultivares de cafeeiro produzidas na região sul de Minas Gerais

(2009) Marcelo Ribeiro Malta et al.   Acta scientiarum. Agronomy.

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