"
Influence of Environmental and Microclimate Factors on the Coffee Beans Quality (C. canephora): Correlation between Chemical Analysis and Stable Free Radicals"
written by André Luíz Alves, Marcio Solino Pessoa, Paulo Eduardo Narcizo de Souza, Fábio Luís Partelli, Paulo Sérgio Moscon, Edson Correa da Silva, André Oliveira Guimarães, Eduardo Perini Muniz, Patrícia Fontes Pinheiro, Flávio Meira Borém, Paulo César Morais,
published by
Agricultural Sciences,
Vol.9 No.9, 2018
has been cited by the following article(s):
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[1]
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Ecological quality as a coffee quality enhancer. A review
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[2]
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Preliminary study of variation in quality of fermented Coffea canephora genotypes using sensory assessment and mid-infrared spectroscopy
European Food Research and Technology,
2023
DOI:10.1007/s00217-023-04339-1
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[3]
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Shaded-Coffee: A Nature-Based Strategy for Coffee Production Under Climate Change? A Review
Frontiers in Sustainable Food Systems,
2022
DOI:10.3389/fsufs.2022.877476
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[4]
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Changes in the Chemical and Sensory Profile of Coffea canephora var. Conilon Promoted by Carbonic Maceration
Agronomy,
2022
DOI:10.3390/agronomy12102265
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[5]
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Edaphoclimatic conditions and the soil and fruit microbiota influence on the chemical and sensory quality of the coffee beverage
European Food Research and Technology,
2022
DOI:10.1007/s00217-022-04102-y
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[6]
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Mid infrared spectroscopy for comparative analysis of fermented arabica and robusta coffee
Food Control,
2021
DOI:10.1016/j.foodcont.2020.107625
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[7]
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Physico-chemical and sensory interactions of arabica coffee genotypes in different water regimes
The Journal of Agricultural Science,
2021
DOI:10.1017/S0021859621000198
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