Search Results - "Guarçoni, Rogério Carvalho"

Processing techniques and microbial fermentation on microbial profile and chemical and sensory quality of the coffee beverage by da Silva, Marliane Cássia Soares, da Luz, José Maria Rodrigues, Veloso, Tomas Gomes Reis, Gomes, Willian dos Santos, Oliveira, Emanuele Catarina da Silva, Anastácio, Larissa Márcia, Cunha Neto, Alvaro, Moreli, Aldemar Polonini, Guarçoni, Rogério Carvalho, Kasuya, Maria Catarina Megumi, Pereira, Lucas Louzada

“…Post-harvest processing and microbial fermentation of coffee fruits play an essential role in the metabolites formation that influence the nutritional and…”
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Chemical and sensory discrimination of coffee: impacts of the planting altitude and fermentation by da Silva Oliveira, Emanuele Catarina, da Luz, José Maria Rodrigues, de Castro, Marina Gomes, Filgueiras, Paulo Roberto, Guarçoni, Rogério Carvalho, de Castro, Eustáquio Vinicius Ribeiro, da Silva, Marliane de Cássia Soares, Pereira, Lucas Louzada

“…Edaphoclimatic conditions, planting altitudes, soil, the microbiome of plants and fruits, genotypes, and postharvest processing are variables that contribute…”
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Propositions on the Optimal Number of Q-Graders and R-Graders by Rizzo Moreira, Taís, Brioschi Junior, Dério, Soares de Souza, Gustavo, Carvalho Guarçoni, Rogério, Louzada Pereira, Lucas, Schwengber ten Caten, Carla

“…Sensory analysis or cup testing has been widely used in the coffee production chain for the validation of final quality. The tasters are responsible for…”
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Influence of Solar Radiation and Wet Processing on the Final Quality of Arabica Coffee by Schwengber ten Caten, Carla, Rizzo Moreira, Taís, Côrrea Taques, Renato, Soares Cardoso, Wilton, Carvalho Guarçoni, Rogério, Louzada Pereira, Lucas, da Silva, Samuel Ferreira

“…The coffee growing in the state of Espírito Santo has some peculiarities that differ from the other regions producing Arabica coffee in Brazil because it has a…”
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Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration by Brioschi Junior, Dério, Carvalho Guarçoni, Rogério, de Cássia Soares da Silva, Marliane, Gomes Reis Veloso, Tomás, Catarina Megumi Kasuya, Maria, Catarina da Silva Oliveira, Emanuele, Maria Rodrigues da Luz, José, Rizzo Moreira, Taís, Grancieri Debona, Danieli, Louzada Pereira, Lucas

“…[Display omitted] •Microbial richness increases depending on the condition of the fermentation.•Microorganisms actions could be correlated with sensory…”
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Impacts of brewing methods on sensory perception and organoleptic compounds of coffee by Pereira, Lucas Louzada, Guarçoni, Rogério Carvalho, da Luz, José Maria Rodrigues, de Oliveira, Alanne Carvalho, Moreli, Aldemar Polonini, Filete, Cristhiane Altoé, Paiva, Genilson de, Debona, Danieli Grancieri, Gomes, Willian dos Santos, Cardoso, Wilton Soares, Berilli, Sávio da Silva, Oliveira, Emanuele Catarina da Silva

“…•Coffee filtration methods were more preferred than pressure methods.•Appearance and aroma were the most relevant attributes for untrained…”
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Use of grass and leguminous species as winter mulching in organic notillage system of lettuce crop by Favarato, Luiz Fernando, Souza, Jacimar Luis de, Guarçoni, Rogério Carvalho, Alixandre, Fabiano Tristão, Krohling, Cesar Abel, Fornazier, Maurício José

“…The number of leaves per plant, stem length and diameter, head diameter, fresh and dry weight of plants, fresh weight of leaves and stem and Soil Plant…”
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Bacterial community and sensory quality from coffee are affected along fermentation under carbonic maceration by da Silva, Marliane de Cássia Soares, Veloso, Tomás Gomes Reis, Brioschi Junior, Dério, Bullergahn, Vilian Borchardt, da Luz, José Maria Rodrigues, Menezes, Karen Mirella Souza, Guarçoni, Rogério Carvalho, Kasuya, Maria Catarina Megumi, Pereira, Lucas Louzada

“…•Sequencing was crucial to identify the bacterial succession during fermentation.•Food safety is a factor important in the microbial fermentations of…”
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Relationship between sensory and microbial profiles of fermented coffee by dry and washed methods by de Sousa, Luiz Henrique Bozzi Pimenta, da Luz, José Maria Rodrigues, da Silva, Marliane de Cássia Soares, Moreli, Aldemar Polonini, Veloso, Tomás Gomes Reis, Guarçoni, Rogério Carvalho, Moreira, Taís Rizzo, Barros, Marcos Vinícius Pereira, Kasuya, Maria Catarina Megumi, Marcate, João Paulo Pereira, Brioschi Júnior, Dério, Gomes, Willian dos Santos, Pereira, Lucas Louzada, Oliveira, Emanuele Catarina da Silva

“…•Microorganisms act directly on coffee beverage quality.•Induced fermentation increases the sensory classification of coffee beverage.•Total sensory score for…”
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Growth of lettuce cultivars in beds covered with differing materials by Favarato, Luiz Fernando, Guarçoni, Rogério Carvalho, Eutrópio, Frederico Jacob, Mendes, Lidiane, Piassi, Mírian

“…In commercial lettuce growing, the intensive cultivation of the soil results in an increase in weed populations, making it difficult to fully exploit the area…”
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Soil chemical characteristics, biomass production and levels of nutrient and heavy metals in corn plants according to doses of steel slag and limestone by Caetano, Luiz Carlos Santos, Prezotti, Luiz Carlos, Pacheco, Bevaldo Martins, Guarçoni, Rogério Carvalho

“…ABSTRACT Steel slag presents potential for neutralizing the soil acidity instead of limestone and for supplying nutrients for plants. The objective of this…”
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Qualitative attributes and postharvest conservation of green ears of maize grown on different cover crops in organic no-till system by Favarato, Luiz Fernando, Souza, Jacimar Luiz de, Galvão, João Carlos Cardoso, Souza, Caetano Marciano de, Balbino, José Mauro de Souza, Guarçoni, Rogério Carvalho

“…ABSTRACT Postharvest quality of sweet maize varies depending on the type of seed, soil, quality of fertilizer, climatic conditions, and stage of maturation…”
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Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil by Veloso, Tomás Gomes Reis, da Silva, Marliane de Cássia Soares, Cardoso, Wilton Soares, Guarçoni, Rogério Carvalho, Kasuya, Maria Catarina Megumi, Pereira, Lucas Louzada

“…In recent years, several studies have been developed to understand the impact of fermentation on the final quality of coffee and have indicated that…”
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Frugivorous flies (Diptera: Tephritidae; Lonchaeidae) associated with guava tree: species diversity, parasitoids and population fluctuation in the Espírito Santo state, Brazil by Martins, David dos Santos, Fornazier, Maurício Lorenção, Uramoto, Keiko, Guimarães, Jorge Anderson, Ferreira, Paulo Sérgio Fiuza, Ventura, José Aires, Guarçoni, Rogério Carvalho, Culik, Mark Paul, Zanuncio Junior, José Salazar, Fornazier, Maurício José

“…ABSTRACT The commercial cultivation of guava tree (Psidium guajava L.) occurs in all Brazilian regions, where fruit flies cause direct losses to production and…”
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Association of Altitude and Solar Radiation to Understand Coffee Quality by Soares Ferreira, Daniel, Eduardo da Silva Oliveira, Matheus, Rodrigues Ribeiro, Wilian, Altoé Filete, Cristhiane, Toledo Castanheira, Dalyse, Cesar Pereira Rocha, Brunno, Polonini Moreli, Aldemar, Catarina da Silva Oliveira, Emanuele, Carvalho Guarçoni, Rogério, Partelli, Fábio Luiz, Louzada Pereira, Lucas

“…The consumer market has a strong tendency to consume specialty coffees, making it essential to understand the influence of environmental conditions, such as…”
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Changes in the Chemical and Sensory Profile of Coffea canephora var. Conilon Promoted by Carbonic Maceration by Gomes, Willian dos Santos, Pereira, Lucas Louzada, Filete, Cristhiane Altoé, Moreira, Taís Rizzo, Guarçoni, Rogério Carvalho, Catarina da Silva Oliveira, Emanuele, Moreli, Aldemar Polonini, Guimarães, Cleidiana Vieira, Simmer, Marinalva Maria Bratz, Júnior, Valdemar Lacerda, Romão, Wanderson, de Castro, Eustaquio Vinicius Ribeiro, Partelli, Fábio Luiz

“…Among the different strategies adopted to improve the quality of Coffea canephora, fermentation is considered a promising technology to modulate the…”
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New propositions about coffee wet processing: Chemical and sensory perspectives by Pereira, Lucas Louzada, Guarçoni, Rogério Carvalho, Pinheiro, Patrícia Fontes, Osório, Vanessa Moreira, Pinheiro, Carlos Alexandre, Moreira, Tais Rizzo, ten Caten, Carla Schwengber

“…•Spontaneous fermentations are more promising for arabica coffee in higher altitudes.•S. cerevisiae resulted in an improvement in coffee quality in lower…”
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Sprout density for the production of organic mini-cabbage from mother plant regrowth by Souza, Jacimar Luis de, Guarçoni, Rogério Carvalho, Favarato, Luiz Fernando, Angeletti, Maria da Penha, Bahiense, Douglas Vianna, Ribeiro, Camila de Souza

“…The method of producing organic mini-cabbages from regrowth of mother-plant was initiated at the Unidade de Referência em Agroecologia of the Incaper in 2013,…”
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Multivariate calibration applied to study of volatile predictors of arabica coffee quality by Agnoletti, Bárbara Zani, Folli, Gabriely Silveira, Pereira, Lucas Louzada, Pinheiro, Patrícia Fontes, Guarçoni, Rogério Carvalho, da Silva Oliveira, Emanuele Catarina, Filgueiras, Paulo Roberto

“…[Display omitted] •HS-SPME-GC/MS and multivariate calibration aid with the sensory analysis of coffee.•The main volatile predictors of coffee quality have been…”
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Changes in the Chemical and Sensory Profile of ICoffea canephora/I var. Conilon Promoted by Carbonic Maceration by Gomes, Willian dos Santos, Pereira, Lucas Louzada, Filete, Cristhiane Altoé, Moreira, Taís Rizzo, Guarçoni, Rogério Carvalho, Catarina da Silva Oliveira, Emanuele, Moreli, Aldemar Polonini, Guimarães, Cleidiana Vieira, Simmer, Marinalva Maria Bratz, Júnior, Valdemar Lacerda, Romão, Wanderson, de Castro, Eustaquio Vinicius Ribeiro, Partelli, Fábio Luiz

“…Among the different strategies adopted to improve the quality of Coffea canephora, fermentation is considered a promising technology to modulate the…”
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