Search Results - "Moreli, Aldemar Polonini"

Climatic Favorability to the Occurrence of Hemileia vastatrix in Apt Areas for the Cultivation of Coffea arabica L. in Brazil by Taís Rizzo Moreira, Alexandre Rosa dos Santos, Aldemar Polonini Moreli, Willian dos Santos Gomes, José Eduardo Macedo Pezzopane, Rita de Cássia Freire Carvalho, Kaíse Barbosa de Souza, Clebson Pautz, Lucas Louzada Pereira

“…In Brazil, coffee leaf rust (CLR), caused by the fungus Hemileia vastatrix, was first detected in Coffea arabica in January of 1970 in southern Bahia. Now…”
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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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Microbiomes associated with Coffea arabica and Coffea canephora in four different floristic domains of Brazil by Veloso, Tomás Gomes Reis, da Silva, Marliane de Cássia Soares, Moreira, Taís Rizzo, da Luz, José Maria Rodrigues, Moreli, Aldemar Polonini, Kasuya, Maria Catarina Megumi, Pereira, Lucas Louzada

“…Brazilian coffee production relies on the cultivation of Coffea arabica and Coffea canephora . Climate change has been responsible for the decreasing yield of…”
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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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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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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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The New Standpoints for the Terroir of Coffea canephora from Southwestern Brazil: Edaphic and Sensorial Perspective by Filete, Cristhiane Altoé, Moreira, Taís Rizzo, dos Santos, Alexandre Rosa, dos Santos Gomes, Willian, Guarçoni, Rogério Carvalho, Moreli, Aldemar Polonini, Augusto, Maria Imaculada, de Oliveira Abreu, Raabe, Simmer, Marinalva Maria Bratz, Caliman, Alice Dela Costa, Guimarães, Cleidiana Vieira, da Silva Berilli, Savio, Ferrão, Maria Amélia Gava, da Fonseca, Aymbiré Francisco Almeida, Partelli, Fábio Luiz, Berilli, Ana Paula Candido Gabriel, da Silva Oliveira, Emanuele Catarina, Pereira, Lucas Louzada

“…The sensory profile from the Coffea canephora stands out for being denser, less sweet, presenting less acidity, and having characteristics of a marked aroma of…”
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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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Quality of arabic coffee under different processing systems, drying methods and altitudes by Carmo, Kênia Barbosa do, Carmo, Jéssica Conceição Barbosa do, Krause, Marcelo Rodrigo, Moreli, Aldemar Polonini, Lo Monaco, Paola Alfonsa Vieira

“…The quality of coffee is one of the most important requirements in the commercialization of the product, and the post-harvest stage is decisive in the…”
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Preliminary study of variation in quality of fermented Coffea canephora genotypes using sensory assessment and mid-infrared spectroscopy by dos Santos Gomes, Willian, Pereira, Lucas Louzada, da Luz, José Maria Rodrigues, da Silva Oliveira, Emanuele Catarina, Guarçoni, Rogério Carvalho, Moreira, Taís Rizzo, Filete, Cristhiane Altoé, Moreli, Aldemar Polonini, Partelli, Fábio Luiz

“…Coffee is one of the most widely consumed beverages in the world. The genetic variability of Coffea canephora has demonstrated significant differences in the…”
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Relationship between physical changes in the coffee bean due to roasting profiles and the sensory attributes of the coffee beverage by Anastácio, Larissa Marcia, da Silva, Marliane de Cássia Soares, Debona, Danieli Grancieri, Veloso, Tomas Gomes Reis, Entringer, Thaynara Lorenzoni, Bullergahn, Vilian Borchardt, da Luz, José Maria Rodrigues, Moreli, Aldemar Polonini, Megumi, Maria Catarina, Pereira, Lucas Louzada

“…The physical or morphological integrity of the coffee bean during post-harvest processing directly influences the economic value and sensory quality of the…”
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Chemical profile and sensory perception of coffee produced in agroforestry management by Oliveira Martins, Eloisio de, da Luz, José Maria Rodrigues, da Silva Oliveira, Emanuele Catarina, Guarçoni, Rogério Carvalho, Moreira, Taís Rizzo, Moreli, Aldemar Polonini, Siqueira, Evandro Andrade, de Cássia Soares da Silva, Marliane, Costa, Marcus Roberto Goes Ferreira, Pereira, Lucas Louzada

“…Ecological sustainability, productivity, and sensory quality of coffee fruits are important variables for coffee cultivation in agroforestry systems (AFSs)…”
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Edaphoclimatic conditions and the soil and fruit microbiota influence on the chemical and sensory quality of the coffee beverage by Simmer, Marinalva Maria Bratz, Soares da Silva, Marliane de Cássia, Pereira, Lucas Louzada, Moreira, Taís Rizzo, Guarçoni, Rogério Carvalho, Veloso, Tomás Gomes Reis, da Silva, Isabelli Moreira Réboli, Entringer, Thaynara Lorenzoni, Kasuya, Maria Catarina Megumi, da Luz, José Maria Rodrigues, Moreli, Aldemar Polonini, da Silva Oliveira, Emanuele Catarina

“…Ripening cycles of the coffee are important for planning the harvest and post-harvest processing of the fruit and influence the sensory quality of the coffee…”
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Very beyond subjectivity: The limit of accuracy of Q‐Graders by Pereira, Lucas Louzada, Guarçoni, Rogério Carvalho, Moreira, Taís Rizzo, Sousa, Luiz Henrique Bozzi Pimenta, Cardoso, Wilton Soares, Moreli, Aldemar Polonini, Silva, Samuel Ferreira, Caten, Carla Schwengber

“…When it comes to the sensory analysis of specialty coffees, it is necessary to discuss the protocol of tests of the Specialty Coffee Association (SCA) and the…”
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Quality of arabic coffee under different processing systems, drying methods and altitudes by Kênia Barbosa do Carmo, Jéssica Conceição Barbosa do Carmo, Marcelo Rodrigo Krause, Aldemar Polonini Moreli, Paola Alfonsa Vieira Lo Monaco

“…The quality of coffee is one of the most important requirements in the commercialization of the product, and the post-harvest stage is decisive in the…”
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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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The New Standpoints for the Terroir of ICoffea canephora/I from Southwestern Brazil: Edaphic and Sensorial Perspective by Filete, Cristhiane Altoé, Moreira, Taís Rizzo, dos Santos, Alexandre Rosa, dos Santos Gomes, Willian, Guarçoni, Rogério Carvalho, Moreli, Aldemar Polonini, Augusto, Maria Imaculada, de Oliveira Abreu, Raabe, Simmer, Marinalva Maria Bratz, Caliman, Alice Dela Costa, Guimarães, Cleidiana Vieira, da Silva Berilli, Savio, Ferrão, Maria Amélia Gava, da Fonseca, Aymbiré Francisco Almeida, Partelli, Fábio Luiz, Berilli, Ana Paula Candido Gabriel, da Silva Oliveira, Emanuele Catarina, Pereira, Lucas Louzada

“…The sensory profile from the Coffea canephora stands out for being denser, less sweet, presenting less acidity, and having characteristics of a marked aroma of…”
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