Abu Shmeis RM (2018). Water Chemistry and Microbiology, in Comprehensive Analytical Chemistry. Elsevier B.V., pp. 1–56. https://doi.org/10.1016/bs.coac.2018.02.001
Akillioglu HG, Mogol BA, Gökmen V (2011). Degradation of 5-hydroxymethylfurfural during yeast fermentation. Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment 28:1629–1635. https://doi.org/10.1080/19440049.2011.609491
Alvarado RA, Linnemann AR (2010). The predictive value of a small consumer panel for coffee-cupper judgment. British Food Journal 112:1023–1032. https://doi.org/10.1108/00070701011074372
Alvarenga ST (2017). Chemical and sensory characterization of specialty coffee from south of Minas Gerais. Universidade Federal de Lavras, 99pp.
Arana VA, Medina J, Alarcon R, Moreno E, Heintz L, Schäfer H, Wist J (2015). Coffee’s country of origin determined by NMR: The Colombian case. Food Chemistry 175: 500–506. https://doi.org/10.1016/j.foodchem.2014.11.160
Ashihara H (2006). Metabolism of alkaloids in coffee plants, Braz. J. Plant Physiol.
Asikin Y, Kamiya A, Mizu M, Takara K, Tamaki H, Wada K (2014). Changes in the physicochemical characteristics, including flavor components and Maillard reaction products, of non-centrifugal cane brown sugar during storage. Food Chemistry 149: 170–177. https://doi.org/10.1016/j.foodchem.2013.10.089
Avelino J, Barboza B, Araya JC, Fonseca C, Davrieux F, Guyot B, Cilas C (2005). Effects of slope exposure, altitude, and the yield on coffee quality in two altitude terroirs of Costa Rica, Orosi, and Santa María de Dota. Journal of the Science of Food and Agriculture 85:1869–1876. https://doi.org/10.1002/jsfa.2188
Avelino J, Cristancho M, Georgiou S, Imbach P, Aguilar L, Bornemann G, Läderach P, Anzueto F, Hruska AJ, Morales C (2015). The coffee rust crises in Colombia and Central America (2008–2013): impacts, plausible causes and proposed solutions. Food Security 7: 303–321. https://doi.org/10.1007/s12571-015-0446-9
Berregi I, del Camp, Caracena R, Miranda JI (2007). Quantitative determination of formic acid in apple juices by 1H NMR spectrometry. Talanta 72:1049–1053. https://doi.org/10.1016/j.talanta.2006.12.031
Bertrand B, Vaast P, Alpizar E, Etienne H, Davrieux F, Charmetant P (2006). Comparison of bean biochemical composition and beverage quality of Arabica hybrids involving Sudanese-Ethiopian origins with traditional varieties at various elevations in Central America. Tree Physiology 26: 1239–1248. https://doi.org/10.1093/treephys/26.9.1239
Brands CMJ, Van Boekel MAJS (2001). Reactions of monosaccharides during heating of sugar - Casein systems: Building of a reaction network model. Journal of Agricultural and Food Chemistry 49:4667–4675. https://doi.org/10.1021/jf001430b
Bressani APP, Martinez SJ, Sarmento ABI, Borém FM, Schwan RF (2021). Influence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processes. International Journal of Food Microbiology 343: 109107. https://doi.org/10.1016/j.ijfoodmicro.2021.109107
Brioschi Junior D, Guarçoni RC, da Silva MCS, Veloso TGR, Kasuya MCM, Oliveira ECS, da Luz JMR, Moreira TR, Debona DG, Pereira LL (2020). Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration. Food Chemistry 342: 128296. https://doi.org/10.1016/j.foodchem.2020.128296
Bustamante-Torres M, Romero-Fierro D, Estrella-Nuñez J, Bucio E (2021) Microbial Degradation of Lipids. In: Inamuddin, AMI, Prasad R (eds) Recent Advances in Microbial Degradation. Environmental and Microbial Biotechnology. Springer, Singapore. https://doi.org/10.1007/978-981-16-0518-5_9
Bytof G, Knopp SE, Kramer D, Breitenstein B, Bergervoet JHW, Groot SPC, Selmar D (2007). Transient occurrence of seed germination processes during coffee post-harvest treatment. Annals of Botany 100: 61–66. https://doi.org/10.1093/aob/mcm068
Calligaris S, Munari M, Arrighetti G, Barba L (2009). Insights into the physicochemical properties of coffee oil. European Journal of Lipid Science and Technology 111: 1270–1277. https://doi.org/10.1002/ejlt.200900042
Camargo MCR, Toledo MCF (1998). Caffeine content of commercial Brazilian coffee. Food Sci. Technol 18:4. https://doi.org/10.1590/S0101-20611998000400012
Chindapan N, Soydok S, Devahastin S (2019). Roasting Kinetics and Chemical Composition Changes of Robusta Coffee Beans During Hot Air and Superheated Steam Roasting. Journal of Food Science 84: 292–302. https://doi.org/10.1111/1750-3841.14422
Darvishi F (2012). Expression of native and mutant extracellular lipases fromYarrowia lipolytica in Saccharomyces cerevisiae. Microb Biotechnol 5(5):634-641. https://doi.org/10.1111/j.1751-7915.2012.00354.x
De Bruyn F, Zhang SJ, Pothakos V, Torres J, Lambot C, Moroni AV, Callanan M, Sybesma W, Weckx S, De Vuyst L (2017). Exploring the impacts of postharvest processing on the microbiota and metabolite profiles during green coffee bean production. Applied and Environmental Microbiology 83:16. https://doi.org/10.1128/AEM.02398-16
del Campo G, Berregi I, Caracena R, Zuriarrain J (2010). Quantitative determination of caffeine, formic acid, trigonelline and 5-(hydroxymethyl)furfural in soluble coffees by 1H NMR spectrometry. Talanta 81:367–371. https://doi.org/10.1016/j.talanta.2009.12.010
Dong W, Zhao J, Hu R, Dong Y, Tan L (2017). Differentiation of Chinese robusta coffees according to species, using a combined electronic nose and tongue, with the aid of chemometrics. Food Chemistry 229:743–751. https://doi.org/10.1016/j.foodchem.2017.02.149
Duarte GS, Pereira AA, Farah A (2010). Chlorogenic acids and other relevant compounds in Brazilian coffees processed by semi-dry and wet post-harvesting methods. Food Chemistry 118:851–855. https://doi.org/10.1016/j.foodchem.2009.05.042
Evangelista SR, Miguel MGCP, Silva CF, Pinheiro ACM, Schwan RF (2015). Microbiological diversity associated with the spontaneous wet method of coffee fermentation. International Journal of Food Microbiology 210: 102–112. https://doi.org/10.1016/j.ijfoodmicro.2015.06.008
Evangelista SR, Silva CF, Miguel MGPC, Cordeiro CS, Pinheiro ACM, Duarte WF, Schwan RF (2014). Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process. Food Research International 61:183–195. https://doi.org/10.1016/j.foodres.2013.11.033
Feldman D, Kowbel DJ, Glass NL, Yarden O, Hadar Y (2015). Detoxification of 5-hydroxymethylfurfural by the Pleurotus ostreatus lignolytic enzymes aryl alcohol oxidase and dehydrogenase. Biotechnology for Biofuels 8:63. https://doi.org/10.1186/s13068-015-0244-9
Filannino P, Gobbetti M, De Angelis M, Di Cagno R (2014). Hydroxycinnamic acids used as external acceptors of electrons: An energetic advantage for strictly heterofermentative lactic acid bacteria. Applied and Environmental Microbiology 80:7574–7582. https://doi.org/10.1128/AEM.02413-14
Franca AS, Mendonça JCF, Oliveira SD (2005). Composition of green and roasted coffees of different cup qualities. LWT - Food Science and Technology 38: 709–715. https://doi.org/10.1016/j.lwt.2004.08.014
Ginz M, Balzer H, Bradbury A, Maier HG (2000). Formation of aliphatic acids by carbohydrate degradation during roasting of coffee. European Food Research and Technology 211:404–410. https://doi.org/10.1007/s002170000215
Govil A, Govil G (2018). Physical Methods for Determination of Biomolecular Structures. Proceedings of the National Academy of Sciences India Section A - Physical Sciences 88:163-169. https://doi.org/10.1007/s40010-018-0512-8
Lee LW, Cheong MW, Curran P, Yu B, Liu SQ (2016). Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: II. Effects of different roast levels. Food Chemistry 211: 925–936. https://doi.org/10.1016/j.foodchem.2016.05.073
Lee LW, Tay GY, Cheong MW, Curran P, Yu B, Liu SQ (2017). Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica: I. Green coffee. Food Science and Technology 77: 225–232. https://doi.org/10.1016/j.lwt.2016.11.047
Leloup PH, Arnaud N, Sobel ER, Lacassin R (2005). Alpine thermal and structural evolution of the highest external crystalline massif: The Mont Blanc. Tectonics 24(4):1-26. https://doi.org/10.1029/2004TC001676
Martinez SJ, Simão JBP, Pylro VS, Schwan RF (2021) The Altitude of Coffee Cultivation Causes Shifts in the Microbial Community Assembly and Biochemical Compounds in Natural Induced Anaerobic Fermentations. Front. Microbiol. 12:671395. https://doi.org/10.3389/fmicb.2021.671395
Maughan RJ, Griffin J (2003). Caffeine ingestion and fluid balance: a review. J Hum Nutr Diet. Dec;16(6):411-20. https://doi.org/10.1046/j.1365-277x.2003.00477.x. PMID: 19774754.
Ndayambaje JB, Nsabimana A, Dushime S, Ishimwe F, Janvier H, Ongol MP (2019). Microbial identification of potato taste defect from coffee beans. Food Science & Nutrition 7:287–292. https://doi.org/10.1002/fsn3.887
Pereira GVM, Soccol VT, Brar SK, Neto E, Soccol CR (2017). Microbial ecology and starter culture technology in coffee processing. Critical Reviews in Food Science and Nutrition 57:2775–2788. https://doi.org/10.1080/10408398.2015.1067759
Pereira LL, Guarçoni RC, Cardoso WS, Taques RC, Moreira TR, da Silva SF, ten Caten CS (2018a). Influence of Solar Radiation and Wet Processing on the Final Quality of Arabica Coffee. Journal of Food Quality 1:1–9. https://doi.org/10.1155/2018/6408571
Pereira LL, Guarçoni RC, Souza GS, Brioschi Junior D, Moreira TR, Ten Caten CS (2018b). Propositions on the Optimal Number of Q-Graders and R-Graders. Journal of Food Quality 7. https://doi.org/10.1155/2018/3285452
Pereira LL, Guarçoni RC, Pinheiro PF, Osório VM, Pinheiro CA, Moreira TR, ten Caten CS. (2020). New propositions about coffee wet processing: Chemical and sensory perspectives. Food Chemistry 310:125943. https://doi.org/10.1016/j.foodchem.2019.125943
Pereira PV, Bravim DG,·Grillo RP, Bertoli LD, Osório VM, Oliveira DS, Miguel MGCP, Schwan RF, Silva S A, Coelho JM,·Bernardes PC (2021). Microbial diversity and chemical characteristics of Coffea canephora grown in different environments and processed by dry method. World Journal of Microbiology and Biotechnology 37:51. https://doi.org/10.1007/s11274-021-03017-2
Poisson L, Schmalzried F, Davidek T, Blank I, Kerler J (2009). Study on the role of precursors in coffee flavor formation using in-bean experiments. Journal of Agricultural and Food Chemistry 57:9923–9931. https://doi.org/10.1021/jf901683v
Quarta B, Anese M (2012.) Furfurals removal from roasted coffee powder by vacuum treatment. Food Chemistry 130: 610–614. https://doi.org/10.1016/j.foodchem.2011.07.083
SCAA. Specialty Coffee Association of America (2013). SCAA Protocols Cupping Specialty Coffee. Specialty Coffee Association of America 1–10. http://www.scaa.org/PDF/resources/cupping-protocols.pdf.
Servent A, Boulanger R, Davrieux F, Pinot MN, Tardan E, Forestier-Chiron N, Hue C (2018). Assessment of cocoa (Theobroma cacao L.) butter content and composition throughout fermentations. Food Research International 107: 675–682. https://doi.org/10.1016/j.foodres.2018.02.070
Sunarharum WB, Williams DJ, Smyth HE (2014). Complexity of coffee flavor: A compositional and sensory perspective. Food Research International journal 62:315–325. https://doi.org/10.1016/j.foodres.2014.02.030
Tang VCY, Sun J, Cornuz M, Yu B, Lassabliere B (2021). Effect of solid-state fungal fermentation on the non-volatiles content and volatiles composition of Coffea canephora (Robusta) coffee beans. Food Chemistry 337:128023. https://doi.org/10.1016/j.foodchem.2020.128023
Tavares LA, Ferreira AG (2006). Quali- and quantitative analysis of commercial coffee by NMR. Química Nova 29: 911–915. https://doi.org/10.1590/s0100-40422006000500005
Veloso TGR, da Silva MDCS, Cardoso WS, Guarçoni RC, Kasuya MCM Pereira LL (2020). Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil. Sci Rep 10:14692. https://doi.org/10.1038/s41598-020-71309-y
Wei F, Furihata K, Miyakawa T, Tanokura M (2014). A pilot study of NMR-based sensory prediction of roasted coffee bean extracts. Food Chemistry 152:363–369. https://doi.org/10.1016/j.foodchem.2013.11.161
Williamson K, Hatzakis, E (2019). Evaluating the effect of roasting on coffee lipids using a hybrid targeted-untargeted NMR approach in combination with MRI. Food Chemistry 299: 125039. https://doi.org/10.1016/j.foodchem.2019.125039
Yanbing Wang, Xiaoyuan Wang, Guilin Hu, Defu Hong, Xuehui Bai, Tieying Guo, Hua Zhou, Jinhong Li, Minghua Qiu (2021). Chemical ingredients characterization basing on 1H NMR and SHS-GC/MS in twelve cultivars of Coffea arabica roasted beans. Food Research International 147 110544. https://doi.org/10.1016/j.foodres.2021.110544