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Impacts of quaker beans over sensory characteristics and volatile composition of specialty natural coffees.
Food Chem. 2021 Apr 16;342:128304. doi: 10.1016/j.foodchem.2020.128304. Epub 2020 Oct 6.
Food Chem. 2021.
PMID: 33067049
Free article.
Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast.
da Mota MCB, Batista NN, Rabelo MHS, Ribeiro DE, Borém FM, Schwan RF.
da Mota MCB, et al. Among authors: rabelo mhs.
Food Res Int. 2020 Oct;136:109482. doi: 10.1016/j.foodres.2020.109482. Epub 2020 Jun 29.
Food Res Int. 2020.
PMID: 32846564
Free article.
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Novel stainless steel tanks enhances coffee fermentation quality.
Martinez SJ, Rabelo MHS, Bressani APP, Da Mota MCB, Borém FM, Schwan RF.
Martinez SJ, et al. Among authors: rabelo mhs.
Food Res Int. 2021 Jan;139:109921. doi: 10.1016/j.foodres.2020.109921. Epub 2020 Nov 30.
Food Res Int. 2021.
PMID: 33509488
Free article.
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Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: effect on sensory attributes and chemical composition of the beans.
Borém FM, Rabelo MHS, de Carvalho Alves AP, Santos CM, Pieroni RS, Nakajima M, Sugino R.
Borém FM, et al. Among authors: rabelo mhs.
Food Chem. 2024 Jul 15;446:138820. doi: 10.1016/j.foodchem.2024.138820. Epub 2024 Feb 20.
Food Chem. 2024.
PMID: 38430763
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