Relationship between sensory and microbial profiles of fermented coffee by dry and washed methods-Reference-Cited by-同舟云学术

Relationship between sensory and microbial profiles of fermented coffee by dry and washed methods

Published:2023-10 Issue: Volume:2 Page:100259
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

de Sousa Luiz Henrique Bozzi Pimenta,da Luz José Maria Rodrigues,da Silva Marliane de Cássia Soares,Moreli Aldemar Polonini,Veloso Tomás Gomes Reis^ORCID,Guarçoni Rogério Carvalho,Moreira Taís Rizzo,Barros Marcos Vinícius Pereira,Kasuya Maria Catarina Megumi^ORCID,Marcate João Paulo Pereira,Brioschi Júnior Dério,Gomes Willian dos Santos^ORCID,Pereira Lucas Louzada^ORCID,Oliveira Emanuele Catarina da Silva

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference46 articles.

1. Multivariate calibration applied to study of volatile predictors of arabica coffee quality;Agnoletti;Food Chemistry,2022

2. Climatic factors directly impact the volatile organic compound fingerprint in green arabica coffee bean as well as coffee beverage quality;Bertrand;Food Chemistry,2012

3. Evolution of sensory aroma attributes from coffee beans to brewed coffee;Bhumiratana;LWT - Food Science and Technology,2011

4. Tree management and environmental conditions affect coffee (Coffea arabica L.) bean quality;Bote;NJAS - Wageningen Journal of Life Sciences,2017

5. Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration;Brioschi Junior;Food Chemistry,2021

Cited by 3 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. Metagenomic analysis and biodiversity of bacteria in traditional fermented fish or Budu from West Sumatera, Indonesia;Journal of Advanced Veterinary and Animal Research;2024

2. Physical–Chemical and Metataxonomic Characterization of the Microbial Communities Present during the Fermentation of Three Varieties of Coffee from Colombia and Their Sensory Qualities;Agriculture;2023-10-12

3. Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products;Foods;2023-07-11