Effect of fermentation on the quality of conilon coffee (Coffea canephora): Chemical and sensory aspects - ScienceDirect

Authentication and discrimination of new Brazilian Canephora coffees with geographical indication using a miniaturized near-infrared spectrometer - ScienceDirect

Influence of maturation and roasting on the quality and chemical composition of new conilon coffee cultivar by chemometrics - ScienceDirect

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Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast - ScienceDirect

Authentication and discrimination of new Brazilian Canephora coffees with geographical indication using a miniaturized near-infrared spectrometer - ScienceDirect

Lab-made 3D printed electrochemical sensors coupled with chemometrics for Brazilian coffee authentication - ScienceDirect

The Coffee Plant and Beans: An Introduction - ScienceDirect

PDF) Author's personal copy Bioactive compounds content in roasted coffee from traditional and modern Coffea arabica cultivars grown under the same edapho-climatic conditions

The terroir of Brazilian Coffea canephora: characterization of the chemical composition - ScienceDirect

Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration - ScienceDirect

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Effect of self-induced anaerobiosis fermentation (SIAF) in the volatile compounds and sensory quality of coffee

Effect of fermentation on the quality of conilon coffee (Coffea canephora): Chemical and sensory aspects - ScienceDirect

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