Maria Brígida dos Santos Scholz

Correlation between the composition of green Arabica coffee beans and the sensory quality of coffee brews

Mayara de Souza Gois Barbosa, Maria Brígida dos Santos Scholz, Cíntia Sorane Good Kitzberger et al. · Food Chemistry · 2019 · 171 citations

Effects of shade on the development and sugar metabolism of coffee (Coffea arabica L.) fruits

Clara Geromel, Lúcia Pires Ferreira, Fabrice Davrieux et al. · Plant Physiology and Biochemistry · 2008 · 131 citations

Food Chemistry, Nutrition, Botany +8

Support vector machines in tandem with infrared spectroscopy for geographical classification of green arabica coffee

Evandro Bona, Izabele Marquetti, Jade Varaschim Link et al. · LWT · 2016 · 124 citations

Green Arabica Coffee, Support Vector Machine, Data Classification +14

Partial least square with discriminant analysis and near infrared spectroscopy for evaluation of geographic and genotypic origin of arabica coffee

Izabele Marquetti, Jade Varaschim Link, André Luis Guimarães Lemes et al. · Computers and Electronics in Agriculture · 2016 · 111 citations

Infrared Spectroscopy, Discriminant Analysis, Arabica Coffee

Diterpenes in green and roasted coffee of Coffea arabica cultivars growing in the same edapho-climatic conditions

Cíntia Sorane Good Kitzberger, Maria Brígida dos Santos Scholz, Luiz Filipe Protásio Pereira et al. · Journal of Food Composition and Analysis · 2013 · 77 citations

Roasted Coffee, Coffea Arabica Cultivars, Same Edapho-climatic Conditions