Drying and Roasting of Cocoa and Coffee von Ching Lik, Hii, Flávio Meira, Borém

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Natural fermentation with delayed inoculation of the yeast Torulaspora delbrueckii: Impact on the chemical composition and sensory profile of natural coffee von Rocha, Hully Alves, Borém, Flávio Meira, Alves, Ana Paula de Carvalho, Santos, Cláudia Mendes dos, Schwan, Rosane Freitas, Haeberlin, Luana, Nakajima, Makoto, Sugino, Ryosuke

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Development and validation of a heated drying air diffusion system to optimize rotary dryers and final coffee quality von Coradi, Paulo Carteri, Martens, Samuel, Rodrigues, Henrique Eguilhor, Leal, Andressa Fernandes, da Costa, Douglas Romeu, Saath, Reni, Borem, Flavio Meira

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Discrimination of the sensory quality of the Coffea arabica L. (cv. Yellow Bourbon) produced in different altitudes using decision trees obtained by the CHAID method von Ramos, Mariana Figueira, Ribeiro, Diego Egídio, Cirillo, Marcelo Ângelo, Borém, Flávio Meira

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Feasibility of the expectation-maximization algorithm for assessing individuals with different sensory perceptions in discrimination of specialty coffees von de Oliveira, Larissa Karolina, Resende, Mariana, Borem, Flavio Meira, Cirillo, Marcelo Angelo

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Development and application of biopolymer coatings to specialty green coffee beans: Influence on water content, color and sensory quality von Ferreira, Laura Fonseca, de Abreu, Giselle Figueiredo, Lago, Amanda Maria Teixeira, Figueiredo, Luisa Pereira, Borém, Flávio Meira, Martins, Maria Alice, Borges, Soraia Vilela, Dias, Marali Vilela

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Evaluation of the sensory and color quality of coffee beans stored in hermetic packaging von Borém, Flávio Meira, Ribeiro, Fabiana Carmanini, Figueiredo, Luisa Pereira, Giomo, Gerson Silva, Fortunato, Valquíria Aparecida, Isquierdo, Eder Pedroza

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Sensory analysis and fatty acid profile of specialty coffees stored in different packages von Borém, Flávio Meira, Ribeiro, Fabiana Carmanini, Figueiredo, Luisa Pereira, Giomo, Gerson Silva, Siqueira, Valdiney Cambuy, Dias, Camila Almeida

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Organic acids produced during fermentation and sensory perception in specialty coffee using yeast starter culture von Bressani, Ana Paula Pereira, Martinez, Silvia Juliana, Sarmento, Andréia Braga Inácio, Borém, Flávio Meira, Schwan, Rosane Freitas

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Chloride Applied via Fertilizer Affects Plant Nutrition and Coffee Quality von Santos, César, Malta, Marcelo Ribeiro, Gonçalves, Mariana Gabriele Marcolino, Borém, Flávio Meira, Pozza, Adélia Aziz Alexandre, Martinez, Herminia Emilia Prieto, de Souza, Taylor Lima, Chagas, Wantuir Filipe Teixeira, de Melo, Maria Elisa Araújo, Oliveira, Damiany Pádua, Lima, Alan Dhan Costa, de Abreu, Lívia Botelho, Reis, Thiago Henrique Pereira, de Souza, Thaís Regina, Builes, Victor Ramirez, Guelfi, Douglas

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Monte Carlo simulation and importance sampling applied to sensory analysis validation of specialty coffees von Ferreira, Haiany Aparecida, Liska, Gilberto Rodrigues, Cirillo, Marcelo Angelo, Borem, Flavio Meira, Ribeiro, Diego Egidio, Cortez, Ricardo Miguel

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Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast von da Mota, Marcela Caroline Batista, Batista, Nádia Nara, Rabelo, Mariane Helena Sances, Ribeiro, Diego Egidio, Borém, Flávio Meira, Schwan, Rosane Freitas

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Raman spectroscopy: A new strategy for monitoring the quality of green coffee beans during storage von Abreu, Giselle Figueiredo, Borém, Flávio Meira, Oliveira, Luiz Fernando Cappa, Almeida, Mariana Ramos, Alves, Ana Paula Carvalho

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Statistical procedure for the composition of a sensory panel of blends of coffee with different qualities using the distribution of the extremes of the highest scores von Cirillo, Marcelo Ângelo, Ramos, Mariana Figueira, Borém, Flávio Meira, Miranda, Felipe Mesquita de, Ribeiro, Diego Egídio, Menezes, Fortunato Silva de

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Influence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processes von Bressani, Ana Paula Pereira, Martinez, Silvia Juliana, Sarmento, Andréia Braga Inácio, Borém, Flávio Meira, Schwan, Rosane Freitas

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Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: effect on sensory attributes and chemical composition of the... von Borém, Flávio Meira, Rabelo, Mariane Helena Sances, de Carvalho Alves, Ana Paula, Santos, Cláudia Mendes, Pieroni, Rodrigo Soares, Nakajima, Makoto, Sugino, Ryosuke

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A mixed model applied to joint analysis in experiments with coffee blends using the least squares method von Paulino, Allana Lívia Beserra, Cirillo, Marcelo Angelo, Ribeiro, Diego Egídio, Borém, Flávio Meira, Matias, Gabriel Carvalho

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Storage of green coffee in hermetic packaging injected with CO2 von CARMANINI RIBEIRO, Fabiana, MEIRA BOREM, Flávio, SILVA GIOMO, Gerson, RIBEIRO DE LIMA, Renato, RIBEIRO MALTA, Marcelo, PEREIRA FIGUEIREDO, Luisa

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Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: Effects on volatile composition and sensory characteristics von Helena Sances Rabelo, Mariane, Meira Borém, Flávio, Paula de Carvalho Alves, Ana, Soares Pieroni, Rodrigo, Mendes Santos, Claudia, Nakajima, Makoto, Sugino, Ryosuke

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1H NMR spectroscopy applied to identify chemical aging markers in green coffee (Coffea arabica L.) von Borém, Flávio Meira, Abreu, Giselle Figueiredo de, Ferreira, Antonio Gilberto, Santos, Maiara da Silva, Alves, Thayana da Conceição, Alves, Ana Paula de Carvalho

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