BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

283 related articles for article (PubMed ID: 31124153)

  • 1. Production of coffee (Coffea arabica) inoculated with yeasts: impact on quality.
    Martins PMM; Ribeiro LS; Miguel MGDCP; Evangelista SR; Schwan RF
    J Sci Food Agric; 2019 Oct; 99(13):5638-5645. PubMed ID: 31124153
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processes.
    Bressani APP; Martinez SJ; Sarmento ABI; Borém FM; Schwan RF
    Int J Food Microbiol; 2021 Apr; 343():109107. PubMed ID: 33662694
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Co-inoculation of yeasts starters: A strategy to improve quality of low altitude Arabica coffee.
    Bressani APP; Martinez SJ; Batista NN; Simão JBP; Dias DR; Schwan RF
    Food Chem; 2021 Nov; 361():130133. PubMed ID: 34082390
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics.
    da Silva BL; Pereira PV; Bertoli LD; Silveira DL; Batista NN; Pinheiro PF; de Souza Carneiro J; Schwan RF; de Assis Silva S; Coelho JM; Bernardes PC
    Food Microbiol; 2021 Sep; 98():103786. PubMed ID: 33875214
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Chemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post-harvest processing methods.
    van Mullem JJ; de Sousa Bueno Filho JS; Dias DR; Schwan RF
    J Sci Food Agric; 2022 Nov; 102(14):6687-6695. PubMed ID: 35620803
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage.
    Ribeiro LS; Miguel MG; Evangelista SR; Martins PM; van Mullem J; Belizario MH; Schwan RF
    Food Res Int; 2017 Feb; 92():26-32. PubMed ID: 28290294
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Different inoculation methods for semi-dry processed coffee using yeasts as starter cultures.
    Martinez SJ; Bressani APP; Miguel MGDCP; Dias DR; Schwan RF
    Food Res Int; 2017 Dec; 102():333-340. PubMed ID: 29195956
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Organic acids produced during fermentation and sensory perception in specialty coffee using yeast starter culture.
    Bressani APP; Martinez SJ; Sarmento ABI; Borém FM; Schwan RF
    Food Res Int; 2020 Feb; 128():108773. PubMed ID: 31955746
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee.
    Cassimiro DMJ; Batista NN; Fonseca HC; Naves JAO; Dias DR; Schwan RF
    Int J Food Microbiol; 2022 May; 369():109627. PubMed ID: 35305516
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species.
    Bressani APP; Batista NN; Ferreira G; Martinez SJ; Simão JBP; Dias DR; Schwan RF
    Food Res Int; 2021 Dec; 150(Pt A):110755. PubMed ID: 34865773
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process.
    Evangelista SR; Miguel MG; Cordeiro Cde S; Silva CF; Pinheiro AC; Schwan RF
    Food Microbiol; 2014 Dec; 44():87-95. PubMed ID: 25084650
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics.
    Zakidou P; Plati F; Matsakidou A; Varka EM; Blekas G; Paraskevopoulou A
    Molecules; 2021 Jul; 26(15):. PubMed ID: 34361765
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Following Coffee Production from Cherries to Cup: Microbiological and Metabolomic Analysis of Wet Processing of Coffea arabica.
    Zhang SJ; De Bruyn F; Pothakos V; Torres J; Falconi C; Moccand C; Weckx S; De Vuyst L
    Appl Environ Microbiol; 2019 Mar; 85(6):. PubMed ID: 30709820
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Profiling flavor characteristics of cold brew coffee with GC-MS, electronic nose and tongue: effect of roasting degrees and freeze-drying.
    Zhang D; Gao M; Cai Y; Wu J; Lao F
    J Sci Food Agric; 2024 Aug; 104(10):6139-6148. PubMed ID: 38442084
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Natural fermentation with delayed inoculation of the yeast Torulaspora delbrueckii: Impact on the chemical composition and sensory profile of natural coffee.
    Rocha HA; Borém FM; Alves APC; Santos CMD; Schwan RF; Haeberlin L; Nakajima M; Sugino R
    Food Res Int; 2023 Dec; 174(Pt 1):113632. PubMed ID: 37986481
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting.
    Wang C; Sun J; Lassabliere B; Yu B; Zhao F; Zhao F; Chen Y; Liu SQ
    J Sci Food Agric; 2019 Jan; 99(1):409-420. PubMed ID: 29896755
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Impact of drying process on chemical composition and key aroma components of Arabica coffee.
    Kulapichitr F; Borompichaichartkul C; Suppavorasatit I; Cadwallader KR
    Food Chem; 2019 Sep; 291():49-58. PubMed ID: 31006470
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends.
    Kalschne DL; Viegas MC; De Conti AJ; Corso MP; Benassi MT
    Food Res Int; 2018 Mar; 105():393-402. PubMed ID: 29433228
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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
    Food Res Int; 2020 Oct; 136():109482. PubMed ID: 32846564
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Evaluation of spontaneous fermentation impact on the physicochemical properties and sensory profile of green and roasted arabica coffee by digital technologies.
    Wu H; Gonzalez Viejo C; Fuentes S; Dunshea FR; Suleria HAR
    Food Res Int; 2024 Jan; 176():113800. PubMed ID: 38163710
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.