Emanuele Catarina da Silva Oliveira

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

Study of Brazilian asphaltene aggregation by Nuclear Magnetic Resonance spectroscopy

Emanuele Catarina da Silva Oliveira, Álvaro Cunha Neto, Valdemar Lacerda et al. · Fuel · 2013 · 79 citations

Natural Sciences, Chemistry, Materials Science +12

Multivariate calibration applied to study of volatile predictors of arabica coffee quality

Bárbara Zani Agnoletti, Gabriely S. Folli, Lucas Louzada Pereira et al. · Food Chemistry · 2021 · 52 citations

Agriculture, Food Science, Food Analysis +15

Chemical and sensory discrimination of coffee: impacts of the planting altitude and fermentation

Emanuele Catarina da Silva Oliveira, José Maria Rodrigues da Luz, Marina Gomes de Castro et al. · European Food Research and Technology · 2021 · 34 citations

Agriculture, Food Science, Plant Sciences +12

Effect of fermentation on the quality of conilon coffee (Coffea canephora): Chemical and sensory aspects

Bárbara Zani Agnoletti, Willian dos Santos Gomes, Gustavo Falquetto de Oliveira et al. · Microchemical Journal · 2022 · 34 citations

Agriculture, Food Science, Food Analysis +11