Diego Egídio Ribeiro

Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast

Marcela Caroline Batista da Mota, Nádia Nara Batista, Mariane Helena Sances Rabelo et al. · Food Research International · 2020 · 124 citations

Agriculture, Food Science, Microbiology +17

Controlled fermentation of semi-dry coffee (Coffea arabica) using starter cultures: A sensory perspective

Luciana Silva Ribeiro, Diego Egídio Ribeiro, Suzana Reis Evangelista et al. · LWT · 2017 · 79 citations

Agriculture, Food Science, Microbiology +17

From sensor data to Munsell color system: Machine learning algorithm applied to tropical soil color classification via Nix™ Pro sensor

Marcelo Mancini, David C. Weindorf, Maria Eduarda Carvalho Monteiro et al. · Geoderma · 2020 · 47 citations

Agriculture, Earth Sciences, Soil Sciences +15

Discrimination of the sensory quality of the <i>Coffea arabica</i> L. (cv. Yellow Bourbon) produced in different altitudes using decision trees obtained by the <scp>CHAID</scp> method

Mariana Figueira Ramos, Diego Egídio Ribeiro, Marcelo Ângelo Cirillo et al. · Journal of the Science of Food and Agriculture · 2015 · 24 citations

Agriculture, Food Science, Plant Sciences +16

QUALITY OF NATURAL COFFEE DRIED UNDER DIFFERENT TEMPERATURES AND DRYING RATES

Flávio Meira Borém, Éder Pedroza Isquierdo, Guilherme Eurípedes Alves et al. · Coffee Science · 2018 · 24 citations · Full text

Agriculture, Food Science, Food Preservation +16