4.3 Article

Physico-chemical characteristics and sensory attributes of coffee beans submitted to two post-harvest processes

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

The typicity of coffees from different terroirs determined by groups of physico-chemical and sensory variables and multiple factor analysis

Maria Brigida dos Santos Scholz et al.

FOOD RESEARCH INTERNATIONAL (2018)

Article Food Science & Technology

Support vector machines in tandem with infrared spectroscopy for geographical classification of green arabica coffee

Evandro Bona et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

Article Agriculture, Multidisciplinary

Partial least square with discriminant analysis and near infrared spectroscopy for evaluation of geographic and genotypic origin of arabica coffee

Izabele Marquetti et al.

COMPUTERS AND ELECTRONICS IN AGRICULTURE (2016)

Article Agriculture, Multidisciplinary

Free choice profiling sensory analysis to discriminate coffees

Cintia Sorane Good Kitzberger et al.

AIMS AGRICULTURE AND FOOD (2016)

Article

Fatty acid profiles and parameters of quality of specialty coffees produced in different Brazilian regions

Pereira Figueiredo Luisa et al.

African Journal of Agricultural Research (2015)

Article Biochemistry & Molecular Biology

Lipase activity and antioxidant capacity in coffee (Coffea arabica L.) seeds during germination

Sonia Patui et al.

PLANT SCIENCE (2014)

Editorial Material Plant Sciences

Dehydrin expression in seeds: an issue of maturation drying

Maik Kleinwaechter et al.

FRONTIERS IN PLANT SCIENCE (2014)

Review Food Science & Technology

Quick and dirty but still pretty good: a review of new descriptive methods in food science

Dominique Valentin et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2012)

Article Food Science & Technology

Application of artificial neural networks in the geographical identification of coffee samples

Dionisio Borsato et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2011)

Article Chemistry, Applied

Influence of drying on the content of sugars in wet processed green Arabica coffees

Maik Kleinwaechter et al.

FOOD CHEMISTRY (2010)

Article Food Science & Technology

Influence of the postharvest processing method on polysaccharides and coffee beverages

Andrea Tarzia et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)

Article Food Science & Technology

PROJECTIVE MAPPING AND DESCRIPTIVE ANALYSIS OF MILK AND DARK CHOCOLATES

J. Kennedy et al.

JOURNAL OF SENSORY STUDIES (2009)

Article Food Science & Technology

Physicochemical characteristics of green coffee: Comparison of graded and defective beans

K. Ramalakshmi et al.

JOURNAL OF FOOD SCIENCE (2007)

Article Chemistry, Applied

Impact of ecological post-harvest processing on coffee aroma: II. Roasted coffee

Oscar Gonzalez-Rios et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2007)

Article Plant Sciences

Biochemical and genomic analysis of sucrose metabolism during coffee (Coffea arabica) fruit development

Clara Geromel et al.

JOURNAL OF EXPERIMENTAL BOTANY (2006)

Article Food Science & Technology

Influence of processing on the content of sugars in green Arabica coffee beans

Sven Knopp et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)

Article Food Science & Technology

You like tomato, I like tomato:: Segmentation of consumers with missing values

S Lê et al.

FOOD QUALITY AND PREFERENCE (2006)

Article Chemistry, Applied

Correlation between cup quality and chemical attributes of Brazilian coffee

A Farah et al.

FOOD CHEMISTRY (2006)

Article Agriculture, Multidisciplinary

Effects of slope exposure, altitude and yield on coffee quality in two altitude terroirs of Costa Rica, Orosi and Santa Maria de Dota

J Avelino et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)

Article Chemistry, Applied

Physical and chemical attributes of defective crude and roasted coffee beans

AS Franca et al.

FOOD CHEMISTRY (2005)

Article Food Science & Technology

Quality of different Honduran coffees in relation to several environments

F Decazy et al.

JOURNAL OF FOOD SCIENCE (2003)

Article Food Science & Technology

Textural changes of coffee beans as affected by roasting conditions

P Pittia et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2001)

Article Biology

Compositional changes of proteins and amino acids in germinating coffee seeds

MM Shimizu et al.

BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY (2000)