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Prof. Lucas Louzada Pereira, D.Sc
Prof. Lucas Louzada Pereira, D.Sc
Instituto Federal do Espírito Santo, Campus Venda Nova do Imigrante- Coffee Design
Dirección de correo verificada de ifes.edu.br - Página principal
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Año
New propositions about coffee wet processing: Chemical and sensory perspectives
LL Pereira, RC Guarçoni, PF Pinheiro, VM Osório, CA Pinheiro, ...
Food Chemistry 310, 125943, 2020
812020
The consistency in the sensory analysis of coffees using Q-graders
LL Pereira, WS Cardoso, RC Guarçoni, AFA da Fonseca, TR Moreira, ...
European Food Research and Technology 243, 1545-1554, 2017
532017
Chemical and sensory profile of new genotypes of Brazilian Coffea canephora
MF Lemos, C Perez, PHP da Cunha, PR Filgueiras, LL Pereira, ...
Food chemistry 310, 125850, 2020
492020
Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil
TGR Veloso, MCS da Silva, WS Cardoso, RC Guarçoni, MCM Kasuya, ...
Scientific Reports 10 (1), 14692, 2020
472020
Propositions on the Optimal Number of Q-Graders and R-Graders
CSC Lucas Louzada Pereira, Rogério Carvalho Guarçoni, Gustavo Soares de ...
Journal of Food Quality, 2018
402018
Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration
DB Junior, RC Guarçoni, MCS da Silva, TGR Veloso, MCM Kasuya, ...
Food Chemistry 342, 128296, 2021
392021
Influence of solar radiation and wet processing on the final quality of arabica coffee
L Louzada Pereira, R Carvalho Guarçoni, W Soares Cardoso, ...
Journal of Food Quality 2018, 1-9, 2018
292018
Quality determinants in coffee production
LL Pereira, TR Moreira
Springer International Publishing, 2021
252021
Multivariate calibration applied to study of volatile predictors of arabica coffee quality
BZ Agnoletti, GS Folli, LL Pereira, PF Pinheiro, RC Guarçoni, ...
Food Chemistry 367, 130679, 2022
232022
Chemical and sensory discrimination of coffee: impacts of the planting altitude and fermentation
EC da Silva Oliveira, JMR da Luz, MG de Castro, PR Filgueiras, ...
European Food Research and Technology 248 (3), 659-669, 2022
222022
Mid infrared spectroscopy for comparative analysis of fermented arabica and robusta coffee
DB Fioresi, LL Pereira, EC da Silva Oliveira, TR Moreira, AC Ramos
Food Control 121, 107625, 2021
202021
Physico-chemical properties and sensory profile of'Coffea canephora'genotypes in high-altitudes
CA Pinheiro, LL Pereira, DB Fioresi, D da Silva Oliveira, VM Osório, ...
Australian Journal of Crop Science 13 (12), 2019
192019
Chemical constituents of coffee
PF Pinheiro, CA Pinheiro, VM Osório, LL Pereira
Quality determinants in coffee production, 209-254, 2021
182021
Improvement of the quality of brazilian Conilon through wet processing: a sensorial perspective
LL Pereira, AP Moreli, TR Moreira, CS Ten Caten, JPP Marcate, ...
182019
Processing techniques and microbial fermentation on microbial profile and chemical and sensory quality of the coffee beverage
MCS da Silva, JMR da Luz, TGR Veloso, WS Gomes, ECS Oliveira, ...
European Food Research and Technology 248 (6), 1499-1512, 2022
172022
Analysis of Robusta coffee cultivated in agroforestry systems (AFS) by ESI-FT-ICR MS and portable NIR associated with sensory analysis
RM Correia, R Andrade, F Tosato, MT Nascimento, LL Pereira, ...
Journal of Food Composition and Analysis 94, 103637, 2020
172020
Evaluation of genetic divergence of coffee genotypes using the volatile compounds and sensory attributes profile
JL Machado, MA Tomaz, JMR da Luz, VM Osório, AV Costa, TV Colodetti, ...
Journal of Food Science 87 (1), 383-395, 2022
132022
Sensory analysis and mid-infrared spectroscopy for discriminating roasted specialty coffees
DG Debona, ECS Oliveira, CS Caten, RC Guarçoni, TR Moreira, ...
Editora UFLA, 2021
132021
Beverage quality of most cultivated Coffea canephora clones in the Western Amazon
JR Dalazen, RB Rocha, LL Pereira, EA Alves, MC Espindula, CA Souza
Editora UFLA, 2020
132020
Very beyond subjectivity: The limit of accuracy of Q‐Graders
LL Pereira, RC Guarçoni, TR Moreira, LHBP de Sousa, WS Cardoso, ...
Journal of texture studies 50 (2), 172-184, 2019
132019
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