156 results on '"Pereira, Lucas Louzada"'
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2. Effects of Coffea canephora genotypes on the microbial community of soil and fruit
3. Genetic diversity of the fungal community that contributes to the sensory quality of coffee beverage after carbonic maceration and fermentation
4. An overview on the Brazilian Coffea canephora scenario and the current chemometrics-based spectroscopic research
5. Preliminary study of variation in quality of fermented Coffea canephora genotypes using sensory assessment and mid-infrared spectroscopy
6. Exploring the microbiome of coffee plants: Implications for coffee quality and production
7. Chemical profile and sensory perception of coffee produced in agroforestry management
8. Diversity of potential nitrogen-fixing bacteria from rhizosphere of the Coffea arabica L. and Coffea canephora L.
9. Microbiomes associated with Coffea arabica and Coffea canephora in four different floristic domains of Brazil
10. The terroir of Brazilian Coffea canephora: Characterization of the chemical composition
11. Maillard reaction precursors and arabica coffee (Coffea arabica L.) beverage quality
12. Bacterial community and sensory quality from coffee are affected along fermentation under carbonic maceration
13. Relationship between sensory and microbial profiles of fermented coffee by dry and washed methods
14. Impacts of brewing methods on sensory perception and organoleptic compounds of coffee
15. Relationship between physical changes in the coffee bean due to roasting profiles and the sensory attributes of the coffee beverage
16. Edaphoclimatic conditions and the soil and fruit microbiota influence on the chemical and sensory quality of the coffee beverage
17. Processing techniques and microbial fermentation on microbial profile and chemical and sensory quality of the coffee beverage
18. DETERMINAÇÃO DE ATRIBUTOS SENSORIAIS DE CAFÉ POR MÉTODO DE SELEÇÃO DE VARIÁVEIS APLICADO A RMN DE 1H
19. Chemical and sensorial profile of Coffea arabica cultivars fermented by different post-harvest processing methods.
20. Chemical and sensory discrimination of coffee: impacts of the planting altitude and fermentation
21. Chemical Constituents of Coffee
22. Relationship Between Coffee Processing and Fermentation
23. Physical Classification and Sensory Coffee Analysis
24. Roasting Process
25. Biochemical Aspects of Coffee Fermentation
26. Mid infrared spectroscopy for comparative analysis of fermented arabica and robusta coffee
27. Inteligência artificial aplicada às ciências florestais e agricultura
28. Physico-chemical properties and sensory profile of 'Coffea canephora' genotypes in high-altitudes
29. Árvore de decisão e Random Forest: fundamentos teóricos e aplicações
30. Physical Classification and Sensory Coffee Analysis
31. Relationship Between Coffee Processing and Fermentation
32. Roasting Process
33. Chemical Constituents of Coffee
34. Biochemical Aspects of Coffee Fermentation
35. Correction to: Exploring the multivariate technique in the discrimination of Coffea arabica L. cultivars regarding the production and quality of grains under the effect of water management
36. Exploring the multivariate technique in the discrimination of Coffea arabica L. cultivars regarding the production and quality of grains under the effect of water management
37. Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil
38. The consistency in the sensory analysis of coffees using Q-graders
39. Influence of humus on chromium absorption by coffee seedlings grown on substrate containing tannery sludge
40. SHS-GC-MS applied in Coffea arabica and Coffea canephora blend assessment
41. Adherence and concordance among Q‐Graders in the sensory analysis of coffees
42. Heat and Mass Transfer Kinetics on the Chemical and Sensory Quality of Arabica Coffee Beans
43. Changes in the Chemical and Sensory Profile of Coffea canephora var. Conilon Promoted by Carbonic Maceration
44. Relationship between physical changes in the coffee bean due to roasting profiles and the sensory attributes of the coffee beverage
45. The New Standpoints for the Terroir of Coffea canephora from Southwestern Brazil: Edaphic and Sensorial Perspective
46. Adherence and concordance among Q‐Graders in the sensory analysis of coffees.
47. Multivariate calibration applied to study of volatile predictors of arabica coffee quality
48. Application of biofertilizer directly on ‘Terra Maranhão’ platain bunch for productivity gain
49. Evaluation of genetic divergence of coffee genotypes using the volatile compounds and sensory attributes profile
50. Chemical and sensory discrimination of coffee: impacts of the planting altitude and fermentation
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