Pulped natural/honey robusta coffee fermentation metabolites, physico-chemical and sensory profiles

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS

Nicola Caporaso, Martin B. Whitworth, Chenhao Cui et al. · Food Research International · 2018 · 287 citations · Full text

Agriculture, Food Science, Food Analysis +16

Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds

Paulo Roberto Aparecido Bueno de Toledo, Leonardo Pezza, Helena Redigolo Pezza et al. · Comprehensive Reviews in Food Science and Food Safety · 2016 · 233 citations

Agriculture, Food Science, Plant Sciences +12

Revalorization of coffee by-products. Prebiotic, antimicrobial and antioxidant properties

Ana Jiménez-Zamora, Silvia Pastoriza, José Ángel Rufián‐Henares · LWT · 2014 · 225 citations

Agriculture, Food Science, Nutritional Sciences +14

Challenges in Specialty Coffee Processing and Quality Assurance

Palmiro Poltronieri, Franca Rossi · Challenges · 2016 · 187 citations · Full text

Life Sciences, Food Science, Microbiology +17

Microbiological diversity associated with the spontaneous wet method of coffee fermentation

Suzana Reis Evangelista, Maria Gabriela da Cruz Pedroso Miguel, Cristina Ferreira Silva et al. · International Journal of Food Microbiology · 2015 · 158 citations

Agriculture, Food Science, Microbiology +16