Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species

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Agriculture, Biochemistry, Food Science +15

Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays

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

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Agriculture, Food Science, Microbiology +17

Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees

Josiane Alessandra Vignoli, Marcelo Caldeira Viegas, Denisley Gentil Bassoli et al. · Food Research International · 2013 · 256 citations

Agriculture, Biochemistry, Food Science +11

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

Mesfin Haile, Won Hee Kang · Journal of Food Quality · 2019 · 251 citations · Full text

Agriculture, Food Science, Microbiology +17