Edaphoclimatic conditions and the soil and fruit microbiota influence on the chemical and sensory quality of the coffee beverage

Influence of water availability and temperature on estimates of microbial extracellular enzyme activity

(2021) Enrique J. Gomez et al.   PeerJ

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

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

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

Evaluation of genetic divergence of coffee genotypes using the volatile compounds and sensory attributes profile

(2021) Jéssica Louzada Machado et al.   JOURNAL OF FOOD SCIENCE

Climate and natural quality of Coffea arabica L. drink

(2020) Glauco de Souza Rolim et al.   THEORETICAL AND APPLIED CLIMATOLOGY

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

(2020) Dério Brioschi Junior et al.   FOOD CHEMISTRY

Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil

(2020) Tomás Gomes Reis Veloso et al.   Scientific Reports

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

(2020) Deusélio Bassini Fioresi et al.   FOOD CONTROL

Agroecological coffee management increases arbuscular mycorrhizal fungi diversity

(2019) Paulo Prates Júnior et al.   PLoS One

Chemical and sensory profile of new genotypes of Brazilian Coffea canephora

(2019) Mayara Fumiere Lemos 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

New propositions about coffee wet processing: Chemical and sensory perspectives

(2019) Lucas Louzada Pereira et al.   FOOD CHEMISTRY

Taxonomic diversity of fungi deposited from the atmosphere

(2018) Cheolwoon Woo et al.   ISME Journal

Influence of Solar Radiation and Wet Processing on the Final Quality of Arabica Coffee

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

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

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

Maturation periods for Coffea arabica cultivars and their implications for yield and quality in Brazil

(2018) Lucas Eduardo de Oliveira Aparecido et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Discrimination of post-harvest coffee processing methods by microbial ecology analyses

(2016) Yasmine Hamdouche et al.   FOOD CONTROL

Microbiological diversity associated with the spontaneous wet method of coffee fermentation

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

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

(2014) Suzana Reis Evangelista et al.   FOOD MICROBIOLOGY

Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality

(2012) B. Bertrand et al.   FOOD CHEMISTRY

Effect of shading on yield, sugar content, phenolic acids and antioxidant property of coffee beans (Coffea Arabica L. cv. Catimor) harvested from north-eastern Thailand

(2012) Chanyarin Somporn et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Espectroscopia no infravermelho médio e análise sensorial aplicada à detecção de adulteração de café torrado por adição de cascas de café

(2012) Katiany Mansur Tavares et al.   QUIMICA NOVA

The impact of climatic variability and climate change on arabic coffee crop in Brazil

(2010) Marcelo Bento Paes de Camargo   BRAGANTIA

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

Effects of shade on the development and sugar metabolism of coffee (Coffea arabica L.) fruits

(2008) Clara Geromel et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY