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Factors related to coffee quality, based on the “Cup of Excellence” contest in Mexico

Gumecindo-Alejo, Ana Laura; Sánchez-Landero, Luz Amelia; Ortiz-Ceballos, Gustavo Celestino; Cerdán-Cabrera, Carlos Roberto; Alvarado-Castillo, Gerardo (Editora UFLA, 2021)
Functional diversity of microbial communities associated with fermentation processes in coffee (Coffea arabica L.)

Peñuela-Martínez, Aida Esther; Romero-Tabarez, Magally; Zapata-Zapata, Arley David (Editora UFLA, 2021)
Sensory analysis and mid-infrared spectroscopy for discriminating roasted specialty coffees

Debona, Danieli Grancieri; Oliveira, Emanuele Catarina da Silva; Caten, Carla Schwengber ten; Guarçoni, Rogério Carvalho; Moreira, Taís Rizzo; Pereira, Lucas Louzada; Moreli, Aldemar Polonini (Editora UFLA, 2021)
Sensory Assessment of Gayo arabica coffee taste based on various varieties and manual brewing devices

Fadhil, Rahmat; Nurba, Diswandi; Sukmawati, Elya (Editora UFLA, 2021)
Tasters’ performance in a coffee quality contest in Brazil

Pinheiro, Aracy Camilla Tardin; Fabri Júnior, Marcos Antônio; Cruz, Cosme Damião; Rufino, José Luis dos Santos; Sakiyama, Ney Sussumu (Editora UFLA, 2021)
Effect of roast degree, preparation method, and variety in the sensory and chemical characteristics of coffee (coffea arabica): a mid-infrared spectrum analysis

Barrios-Rodríguez, Yeison Fernando; Córdoba, Gisela-Andrea; Bahamón-Monje, Andrés Felipe; Gutiérrez-Guzmán, Nelson (Editora UFLA, 2021)
Cold coffee beverages extracted by cold and hot methods: composition and sensory acceptance by youngers

Violin, João Leonardo; Acre, Lucas Bonfanti; Francisco, Julyene Silva; Mori, André Luiz Buzzo; Benassi, Marta de Toledo (Editora UFLA, 2021)

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