Bernard Guyot

Fruit thinning and shade improve bean characteristics and beverage quality of coffee (<i>Coffea arabica</i> L.) under optimal conditions

Philippe Vaast, Benoît Bertrand, Jean-Jacques Perriot et al. · Journal of the Science of Food and Agriculture · 2005 · 373 citations

Food Chemistry, Light Regimes, Engineering +14

Caffeine, trigonelline, chlorogenic acids and sucrose diversity in wild Coffea arabica L. and C. canephora P. accessions

Chin‐Long Ky, J. Louarn, Stéphane Dussert et al. · Food Chemistry · 2001 · 359 citations

Biology, Biodiversity, Botany +6

Effects of slope exposure, altitude and yield on coffee quality in two altitude <i>terroirs</i> of Costa Rica, Orosi and Santa María de Dota

Jacques Avelino, Bernardo Barboza, Juan Carlos Araya et al. · Journal of the Science of Food and Agriculture · 2005 · 197 citations

Food Chemistry, Nutrition, High Altitude +14

Quality of Different Honduran Coffees in Relation to Several Environments

F. Decazy, Jacques Avelino, Bernard Guyot et al. · Journal of Food Science · 2003 · 173 citations

Cup Quality, Agricultural Economics, Different Honduran Coffees +3

Microbiological and Biochemical Study of Coffee Fermentation

Sylvie Avallone, Bernard Guyot, Jean‐Marc Brillouet et al. · Current Microbiology · 2001 · 164 citations

Coffee Fermentation, Food Fermentation, Biochemical Engineering +4