Concepedia

Conducting starter culture-controlled fermentations of coffee beans during on-farm wet processing: Growth, metabolic analyses and sensorial effects

Gilberto Vinícius de Melo Pereira, Ensei Neto, Vanete Thomaz‐Soccol, Adriane Bianchi Pedroni Medeiros, Adenise Lorenci Woiciechowski, Carlos Ricardo Soccol

Food Research International · 2015 · 156 citations · 33 references

DOI

Concepts

References

33

Yeast and bacterial modulation of wine aroma and flavour

Jan H. Swiegers, Eveline Bartowsky, Paul A. Henschke et al. · Australian Journal of Grape and Wine Research · 2005 · 1.2K citations · Full text

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Sustainable management of coffee industry by-products and value addition—A review

Pushpa S. Murthy, M. Madhava Naidu · Resources Conservation and Recycling · 2012 · 1K citations

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Production, Composition, and Application of Coffee and Its Industrial Residues

Solange I. Mussatto, Ercília M. S. Machado, Sílvia Martins et al. · Food and Bioprocess Technology · 2011 · 992 citations · Full text

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Biotechnological potential of coffee pulp and coffee husk for bioprocesses

Ashok Pandey, Carlos Ricardo Soccol, Débora Brand et al. · Biochemical Engineering Journal · 2000 · 507 citations

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Microbiology of fermented foods

Alan P. Smith · Biochemical Education · 1998 · 322 citations

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