Proteomic analysis of coffee grains exposed to different drying process-Reference-Cited by-同舟云学术

Proteomic analysis of coffee grains exposed to different drying process

Published:2017-04 Issue: Volume:221 Page:1874-1882
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Livramento Kalynka Gabriella do,Borém Flávio Meira,José Anderson Cleiton,Santos Agenor Valadares,Livramento Darlan Einstein do,Alves José Donizeti,Paiva Luciano Vilela

Funder

CNPq

CAPES

FAPEMIG

Núcleo de Estrutura e Função de Biomoléculas/ICB/UFMG

FINEP

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Contribuição das etapas do pré-processamento para a qualidade do café;Afonso;Revista Brasileira de Armazenamento,2004

2. An EST-based analysis identifies new genes and reveals distinctive gene expression features of Coffea arabica and Coffea canephora;Andrade;BMC Plant Biology,2011

3. Seed storage proteins of spermatophytes share a common ancestor with desiccation proteins of fungi;Bäumlein;Journal Molecular Evolution,1995

4. From Avicennia to Zizania: seed recalcitrance in perspective;Berjak;Annals of Botany,2007

5. Comparison of bean biochemical composition and beverage quality of arabica hybrids involving Sudanese-Ethiopian origins with traditional varieties at various elevations in Central America;Bertrand;Tree Physiology,2006

Cited by 30 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Advances in genomics for improving coffee beverage quality;Advances in Botanical Research;2024

2. Protein profile and volatile compound associated with fermented coffees with yeast co-inoculation;Food Research International;2023-12

3. Maillard reaction precursors and arabica coffee (Coffea arabica L.) beverage quality;Food and Humanity;2023-12

4. Changes in fatty acids profile and sucrose concentration of coffee beans during drying process;Journal of Food Process Engineering;2023-06

5. Evaluación sensorial y de compuestos volátiles aromáticos del café (Coffea arábica var. Caturra Chiroso) de tres orígenes geográficos de Antioquia;Ciencia y Tecnología Agropecuaria;2022-12-15