Taís Rizzo Moreira

New propositions about coffee wet processing: Chemical and sensory perspectives

Rogério Carvalho Guarçoni, Patrícia Fontes Pinheiro, Vanessa Moreira Osório et al. · Food Chemistry · 2019 · 117 citations

Agriculture, Chemistry, Food Science +13

Relation of El Niño and La Niña phenomena to precipitation, evapotranspiration and temperature in the Amazon basin

Marks Melo Moura, Alexandre Rosa dos Santos, José Eduardo Macedo Pezzopane et al. · The Science of The Total Environment · 2018 · 100 citations

Natural Sciences, Earth Sciences, Meteorology +16

Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration

Dério Brioschi, Rogério Carvalho Guarçoni, Marliane de Cássia Soares da Silva et al. · Food Chemistry · 2020 · 82 citations

Agriculture, Food Science, Microbiology +16

Fuzzy concept applied in determining potential forest fragments for deployment of a network of ecological corridors in the Brazilian Atlantic Forest

Alexandre Rosa dos Santos, Emanuel França Araújo, Quétila Souza Barros et al. · Ecological Indicators · 2020 · 67 citations

Natural Resources, Ecology, Landscape Ecology +17

The consistency in the sensory analysis of coffees using Q-graders

Lucas Louzada Pereira, Wilton Soares Cardoso, Rogério Carvalho Guarçoni et al. · European Food Research and Technology · 2017 · 54 citations

Agriculture, Food Science, Food Analysis +10