Terezinha de Jesus Garcia Salva

Impact of chemical changes on the sensory characteristics of coffee beans during storage

Mery Yovana Rendón, Terezinha de Jesus Garcia Salva, Neura Bragagnolo · Food Chemistry · 2013 · 90 citations

Food Chemistry, Coffee Beans, Chemical Changes +2

The Potential for High Quality Bourbon Coffees From Different Environments

Luísa Pereira Figueiredo, Flávio Meira Borém, Marcelo Ângelo Cirillo et al. · Journal of Agricultural Science · 2013 · 43 citations · Full text

Food Chemistry, Tannin, Chemical Composition +8

Influence of Coffee Genotype on Bioactive Compounds and the in Vitro Capacity To Scavenge Reactive Oxygen and Nitrogen Species

Naira Poerner Rodrigues, Terezinha de Jesus Garcia Salva, Neura Bragagnolo · Journal of Agricultural and Food Chemistry · 2015 · 36 citations

Green Chemistry, Coffee Genotype, Polyphenolics +16

Prediction of a wide range of compounds concentration in raw coffee beans using NIRS, PLS and variable selection

Juliano Souza Ribeiro, Terezinha de Jesus Garcia Salva, Maria Bernadete Silvarolla · Food Control · 2021 · 27 citations

Food Chemistry, Compounds Concentration, Food Quality +6

Agrometeorological parameters for prediction of the maturation period of Arabica coffee cultivars

José Ricardo Macedo Pezzopane, Terezinha de Jesus Garcia Salva, Valéria Bittencourt de Lima et al. · International Journal of Biometeorology · 2011 · 21 citations

Maturation Period, Arabica Coffee Cultivars, Agrometeorological Parameters +1