Search Results - "Osorio Pérez, Valentina"

Chemical Composition and Sensory Quality of Coffee Fruits at Different Stages of Maturity by Osorio Pérez, Valentina, Matallana Pérez, Luis Gerónimo, Fernandez-Alduenda, Mario Roberto, Alvarez Barreto, Cristina Inés, Gallego Agudelo, Claudia Patricia, Montoya Restrepo, Esther Cecilia

“…The configuration of the sensory quality of coffee begins in the tree, where chemical precursors are deposited and formed in the seeds as the fruits develop…”
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Determination of Lipids and Fatty Acids in Green Coffee Beans (Coffea arabica L.) Harvested in Different Agroclimatic Zones of the Department of Quindío, Colombia by Echeverri-Giraldo, Luz Fanny, Pinzón Fandiño, Magda Ivone, González Cadavid, Lina María, Rodriguez Marín, Nelson David, Moreno Ríos, Dayana Alexandra, Osorio Pérez, Valentina

“…The objective of this work was to quantify and characterize the lipid fraction of coffee beans grown in different agroclimatic zones of the department of…”
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Content of Acidic Compounds in the Bean of Coffea arabica L., Produced in the Department of Cesar (Colombia), and Its Relationship with the Sensorial Attribute of Acidity by Echeverri-Giraldo, Luz Fanny, Osorio Pérez, Valentina, Tabares Arboleda, Claudia, Vargas Gutiérrez, Lady Juliet, Imbachi Quinchua, Luis Carlos

“…Cesar, a coffee-growing department in Colombia, has particular characteristics that favor the production of coffees differentiated by sensory profile, for…”
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Effect of Prolonged Fermentations of Coffee Mucilage with Different Stages of Maturity on the Quality and Chemical Composition of the Bean by Osorio Pérez, Valentina, Álvarez-Barreto, Cristina Inés, Matallana, Luis Gerónimo, Acuña, José Ricardo, Echeverri, Luz Fanny, Imbachí, Luis Carlos

“…The sensory quality of coffee begins in the plant tree, where the characteristics of the fruits define the composition of the chemical precursors, which can be…”
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Content of Acidic Compounds in the Bean of ICoffea arabica/I L., Produced in the Department of Cesar , and Its Relationship with the Sensorial Attribute of Acidity by Echeverri-Giraldo, Luz Fanny, Osorio Pérez, Valentina, Tabares Arboleda, Claudia, Vargas Gutiérrez, Lady Juliet, Imbachi Quinchua, Luis Carlos

“…Cesar, a coffee-growing department in Colombia, has particular characteristics that favor the production of coffees differentiated by sensory profile, for…”
Get full text