Influence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processes

Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production

Florac De Bruyn, Sophia Jiyuan Zhang, Vasileios Pothakos et al. · Applied and Environmental Microbiology · 2016 · 264 citations · Full text

Evolution of sensory aroma attributes from coffee beans to brewed coffee

Natnicha Bhumiratana, Koushik Adhikari, Edgar Chambers · LWT · 2011 · 257 citations · Full text

Sensory Aroma Attributes, Coffee Beans, Flavoromics +1

Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil

Cristina Ferreira Silva, Rosane Freitas Schwan, Alan E. Wheals · International Journal of Food Microbiology · 2000 · 243 citations

Microbial Diversity, Food Fermentation, Coffee Cherries +9

The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality

Mesfin Haile, Won Hee Kang · Journal of Food Quality · 2019 · 242 citations · Full text

Engineering, Microbial Physiology, Food Chemistry +20

Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process

Suzana Reis Evangelista, Cristina Ferreira Silva, Maria Gabriela Pedrozo da Cruz Miguel et al. · Food Research International · 2013 · 210 citations