Influence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processes

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

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

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

Effect of harvesting altitude, fermentation time and roasting degree on the aroma released by coffee powder monitored by proton transfer reaction mass spectrometry

(2019) Martina Bodner et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Production of coffee ( Coffea arabica ) inoculated with yeasts: impact on quality

(2019) Pâmela Mynsen Machado Martins et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation

(2019) Silvia Juliana Martinez et al.   Frontiers in Microbiology

Organic acids produced during fermentation and sensory perception in specialty coffee using yeast starter culture

(2019) Ana Paula Pereira Bressani et al.   FOOD RESEARCH INTERNATIONAL

Coffee consumption and purchasing behavior review: Insights for further research

(2018) Antonella Samoggia et al.   APPETITE

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

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

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

Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation

(2017) Simonetta Visintin et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Controlled fermentation of semi-dry coffee ( Coffea arabica ) using starter cultures: A sensory perspective

(2017) Luciana Silva Ribeiro 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

Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

(2017) Daniel KNYSAK   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

Conducting starter culture-controlled fermentations of coffee beans during on-farm wet processing: Growth, metabolic analyses and sensorial effects

(2015) Gilberto Vinícius de Melo Pereira et al.   FOOD RESEARCH INTERNATIONAL

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

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

(2014) Suzana Reis Evangelista et al.   FOOD MICROBIOLOGY

Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process

(2014) Gilberto Vinícius de Melo Pereira et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

SensoMaker: a tool for sensorial characterization of food products

(2013) Ana Carla Marques Pinheiro et al.   CIENCIA E AGROTECNOLOGIA

Succinic acid in levels produced by yeast (Saccharomyces cerevisiae) during fermentation strongly impacts wheat bread dough properties

(2013) Vinay B. Jayaram 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

Aromatic composition and potent odorants of the “specialty coffee” brew “Bourbon Pointu” correlated to its three trade classifications

(2013) Sébastien Piccino et al.   FOOD RESEARCH INTERNATIONAL

Characterization and Dynamic Behavior of Wild Yeast during Spontaneous Wine Fermentation in Steel Tanks and Amphorae

(2013) Cecilia Díaz et al.   Biomed Research International

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

Evolution of sensory aroma attributes from coffee beans to brewed coffee

(2011) Natnicha Bhumiratana et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the yeast ecosystem in grape must and wine using real-time PCR

(2010) K. Zott et al.   FOOD MICROBIOLOGY

Rapid and accurate identification of species belonging to the Candida parapsilosis complex by real-time PCR and melting curve analysis

(2010) C. Hays et al.   JOURNAL OF MEDICAL MICROBIOLOGY