Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species-Reference-Cited by-同舟云学术

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

Published:2021-12 Issue: Volume:150 Page:110755
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Bressani Ana Paula Pereira,Batista Nádia Nara,Ferreira Gabriela,Martinez Silvia Juliana,Simão João Batista Pavesi,Dias Disney Ribeiro,Schwan Rosane Freitas

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. Ex Spreng.) K.Schum.) beans;Álvarez;Acta Agronômica,2017

2. Antioxidant capacity of cocoa beans and chocolate assessed by FTIR;Batista;Food Research International,2016

3. Characteristics of fermented coffee inoculated with yeast starter cultures using different inoculation methods;Bressani;LWT – Food Science and Technology,2018

4. Organic acids produced during fermentation and sensory perception in specialty coffee using yeast starter culture;Bressani;Food Research International,2020

5. Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast;da Mota;Food Research International,2020

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3. Microbiota of arabica coffee: insights from soil to fruit;World Journal of Microbiology and Biotechnology;2024-08-22

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