Effect of fermentation on the quality of conilon coffee (Coffea canephora): Chemical and sensory aspects - ScienceDirect
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The terroir of Brazilian Coffea canephora: characterization of the chemical composition - ScienceDirect
Bioactive profile and microbiological safety of Coffea arabica and Coffea canephora beverages obtained by innovative cold extraction methods (cold brews) - ScienceDirect
Bioactive profile and microbiological safety of Coffea arabica and Coffea canephora beverages obtained by innovative cold extraction methods (cold brews) - ScienceDirect
PDF) Fuzzy Logic in the Spatial and Temporal Distribution in the Quality of the Beverage in Conilon Coffee
PDF) Identification of dominant lactic acid bacteria and yeast in rice sourdough produced in New Zealand
Authentication and discrimination of new Brazilian Canephora coffees with geographical indication using a miniaturized near-infrared spectrometer - ScienceDirect
PDF) A pilot study of NMR-based sensory prediction of roasted coffee bean extracts
Independent components–discriminant analysis for discrimination of Brazilian Canephora coffees based on their inorganic fraction: A preliminary chemometric study - ScienceDirect
Agronomy, Free Full-Text
PDF) Author's personal copy Bioactive compounds content in roasted coffee from traditional and modern Coffea arabica cultivars grown under the same edapho-climatic conditions
Effect of self-induced anaerobiosis fermentation (SIAF) in the volatile compounds and sensory quality of coffee
Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics - ScienceDirect
PDF) The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality
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