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Publicações 2025

DEBONA, Danieli Grancieri et al. Comprehensive evaluation of volatile compounds and sensory profiles of coffee throughout the roasting process. Food Chemistry, v. 478, p. 143586, 2025.

DOS SANTOS GOMES, Willian et al. Fermentation time and temperature induce changes in the volatile and sensory profile of Coffea canephora var. Conilon subjected to carbonic maceration. Journal of Food Composition and Analysis, v. 143, p. 107636, 2025.

FILETE, Cristhiane Altoé et al. Chemical and sensorial profile of Coffea arabica cultivars fermented by different post-harvest processing methods. International Journal of Food Sciences and Nutrition, v. 76, n. 1, p. 36-46, 2025.

LYRIO, Marcos Valério Vieira et al. Comprehensive chemical profiling of wild Coffea racemosa, C. Zanguebariae, C. arabica, and C. canephora: A Metabolomic approach using LC-MSn and multivariate analysis. Food Chemistry, v. 481, p. 144062, 2025.

MESSIAS, Evandro et al. Study of the sensory profile of Coffea canephora through malting/fermentation using HS-SPME-GC–MS and synthetic sampling combined with random forest. Food Chemistry, p. 144907, 2025.

CAON, Bruna Lopes et al. A química e o perfil sensorial de Coffea arabica em sistema biodinâmico. Caderno Pedagógico, v. 22, n. 7, p. e16231-e16231, 2025.

DE FRANÇA SCHAFFEL, Izabela et al. Impact of harvest seasons on the volatile and non-volatile chemical composition of conilon coffee. Food Research International, p. 116896, 2025.

Publicações 2024

BAQUETA, Michel Rocha et al. An overview on the Brazilian Coffea canephora scenario and the current chemometrics-based spectroscopic research. Food Research International, v. 194, p. 114866, 2024. DOI: 10.1016/j.foodres.2024.114866.

DE OLIVEIRA MARTINS, Eloisio et al. Arbuscular mycorrhizal fungi community in coffee cultivation under different agroforestry management systems in the Maciço de Baturité region, Brazil. Agroecology and Sustainable Food Systems, v. 49, n. 5, p. 1‑19, 2024. DOI:10.1080/21683565.2024.2438108.

RIZZO MOREIRA, Taís et al. Climatic Favorability to the Occurrence of Hemileia vastatrix in Apt Areas for the Cultivation of Coffea arabica L. in Brazil. Climate, v. 12, n. 8, art. 123, 2024. DOI:10.3390/cli12080123.

BULLERGAHN, Vilian Borchardt et al. Diversity of potential nitrogen‑fixing bacteria from rhizosphere of the Coffea  arabica  L. and Coffea  canephora  L.. 3 Biotech, v. 14, art. 27, 2024. DOI:10.1007/s13205‑023‑03875‑7.

ENTRINGER, Thaynara Lorenzoni  et al. Genetic diversity of the fungal community that contributes to the sensory quality of coffee beverage after carbonic maceration and fermentation., 3 Biotech 2025.

DE SOUZA, Gustavo Soares et al. Inter-row cover crops influencing the development of conilon coffee. The Journal of Agricultural Science, v. 162, n. 3, p. 236-244, jun. 2024. DOI: 10.1017/S0021859624000352.

DEBONA, Danieli Grancieri et al. Mid-infrared spectroscopy and physicochemical analyses in the characterization of coffee roasting stages. European Food Research and Technology, v. 251, n. 3, p. 339-353, 2025.

LYRIO, Marcos Valério Vieira et al. Perfil volátil do Coffea arabica e Coffea canephora var. Conilon por SHS-GC-MS e quimiometria. Química Nova, v. 47, n. 5, p. e-20230130, 2024.

Publicações 2023

DA SILVA, Marliane de Cássia Soares et al. Bacterial community and sensory quality from coffee are affected along fermentation under carbonic maceration, Food Chemistry Advances, v. 3, p. 100554. 2023.

DE SOUSA E SILVA, Juarez et al. Informações gerais sobre colheita e pós-colheita do café. 2023.

OLIVEIRA MARTINS, Eloisio de et al. Chemical profile and sensory perception of coffee produced in agroforestry management. European Food Research and Technology, v. 249, n. 6, p. 1479-1489, 2023.

PEREIRA, Lucas Louzada et al. Impacts of brewing methods on sensory perception and organoleptic compounds of coffee. Food Chemistry Advances, v. 2, p. 100185, 2023.

BERILLI, Sávio da Silva et al. Influence of humus on chromium absorption by coffee seedlings grown on substrate containing tannery sludge. Revista Ceres, v. 70, n. 1, p. 87-97, 2023.

DE SOUZA COSTA, Arthur Merigueti et al. Influence of maturation and roasting on the quality and chemical composition of new conilon coffee cultivar by chemometrics. Food Research International, v. 176, p. 113791, 2024.

VELOSO, Tomás Gomes Reis et al. Microbiomes associated with Coffea arabica and Coffea canephora in four different floristic domains of Brazil. Scientific Reports, v. 13, n. 1, p. 18477, 2023.

DOS SANTOS GOMES, Willian et al. Preliminary study of variation in quality of fermented Coffea canephora genotypes using sensory assessment and mid-infrared spectroscopy. European Food Research and Technology, v. 249, n. 11, p. 2935-2946, 2023.

DE SOUSA, Luiz Henrique Bozzi Pimenta et al. Relationship between sensory and microbial profiles of fermented coffee by dry and washed methods. Food Chemistry Advances, v. 2, p. 100259, 2023.

DE PAULO, Ellisson H. et al. Study of coffee sensory attributes by ordered predictors selection applied to 1H NMR spectroscopy. Microchemical Journal, v. 190, p. 108739, 2023.

AGNOLETTI, Bárbara Zani et al. The terroir of Brazilian Coffea canephora: Characterization of the chemical composition. Food Research International, v. 176, p. 113814, 2024.

CARDOSO, Wilton Soares et al. Maillard reaction precursors and arabica coffee (Coffea arabica L.) beverage quality. Food and Humanity, v. 1, p. 1-7, 2023.

Publicações 2022

FIORESI, Deusélio Bassini et al. Adherence and concordance among Q‐Graders in the sensory analysis of coffees. Journal of Sensory Studies, v. 38, n. 2, p. e12805, 2023.

BERILLI, Sávio da Silva et al. Application of biofertilizer directly on ‘Terra Maranhão’platain bunch for productivity gain. Revista Brasileira de Fruticultura, v. 44, p. e-964, 2022.

SOARES FERREIRA, Daniel et al. Association of altitude and solar radiation to understand coffee quality. Agronomy, v. 12, n. 8, p. 1885, 2022.

GOMES, Willian dos Santos et al. Changes in the chemical and sensory profile of Coffea canephora var. conilon promoted by carbonic maceration. Agronomy, v. 12, n. 10, p. 2265, 2022.

DA SILVA OLIVEIRA, Emanuele Catarina et al. Chemical and sensory discrimination of coffee: Impacts of the planting altitude and fermentation. European Food Research and Technology, v. 248, n. 3, p. 659-669, 2022.

SIMMER, Marinalva Maria Bratz et al. Edaphoclimatic conditions and the soil and fruit microbiota influence on the chemical and sensory quality of the coffee beverage. European Food Research and Technology, v. 248, n. 12, p. 2941-2953, 2022.

AGNOLETTI, Bárbara Zani et al. Effect of fermentation on the quality of conilon coffee (Coffea canephora): Chemical and sensory aspects. Microchemical Journal, v. 182, p. 107966, 2022.

MACHADO, Jéssica Louzada et al. Evaluation of genetic divergence of coffee genotypes using the volatile compounds and sensory attributes profile. Journal of Food Science, v. 87, n. 1, p. 383-395, 2022.

DEBONA, Danieli Grancieri et al. Heat and mass transfer kinetics on the chemical and sensory quality of arabica coffee beans. Agronomy, v. 12, n. 11, p. 2880, 2022.

MARTINELI, Leonardo et al. Influence of chromium and sodium on development, physiology, and anatomy of Conilon coffee seedlings. Environmental Science and Pollution Research, v. 29, n. 29, p. 44986-44997, 2022.

AGNOLETTI, Bárbara Zani et al. Multivariate calibration applied to study of volatile predictors of arabica coffee quality. Food Chemistry, v. 367, p. 130679, 2022.

GUARÇONI, Rogério Carvalho et al. Plot size for evaluation of agronomic and sensorial characteristics of arabica coffee. Brazilian Journal of Biometrics, v. 38, n. 1, p. 57-68, 2020.

CORREIA, Radigya M. et al. Portable near infrared spectroscopy applied to the quality control of coffee adultered by grounds. 2022.

DA SILVA, Marliane Cássia Soares et al. Processing techniques and microbial fermentation on microbial profile and chemical and sensory quality of the coffee beverage. European Food Research and Technology, v. 248, n. 6, p. 1499-1512, 2022.

ANASTÁCIO, Larissa Marcia et al. Relationship between physical changes in the coffee bean due to roasting profiles and the sensory attributes of the coffee beverage. European Food Research and Technology, v. 249, n. 2, p. 327-339, 2023.

FILETE, Cristhiane Altoé et al. The New standpoints for the terroir of Coffea canephora from Southwestern Brazil: Edaphic and sensorial perspective. Agronomy, v. 12, n. 8, p. 1931, 2022.

Publicações 2021

PARTELLI, Fábio Luiz; PEREIRA, Lucas Louzada. CAFÉ CONILON: Conilon e Robusta no Brasil e no Mundo.

FERRÃO, R. G. et al. Cultivars of Conilon coffee. 2019.

PEREIRA, Lucas Louzada; MOREIRA, Taís Rizzo (Ed.). Quality determinants in coffee production. Berlin/Heidelberg, Germany: Springer International Publishing, 2021.

MOREIRA, Thais. R. et al. Inteligência artificial aplicada às ciências florestais e agricultura [livro eletrônico]. Alegre, ES: CAUFES, 2021. ISBN 978-65-86981-18-6. DOI: 10.29327/552680.

SILVA, Marliane de C. S. et al. Microrganismos na fermentação induzida do café: Cartilha 2. Luzerna: Editora Ad Verbum, 2021. 20 p. il. (Série Fermentação do Café e Pós-colheita). ISBN 978-65-87362-10-6.

FERREIRA, Daniel Soares et al. Exploring the multivariate technique in the discrimination of Coffea arabica L. cultivars regarding the production and quality of grains under the effect of water management. Euphytica, v. 217, n. 6, p. 118, 2021.

JUNIOR, Dério Brioschi et al. Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration. Food Chemistry, v. 342, p. 128296, 2021.

ALVES, Enrique Anastacio et al. Efeito da fermentação sobre qualidade da bebida do café robusta (Coffea canephora) cultivado na Amazônia ocidental. Revista Ifes Ciência, v. 6, n. 3, p. 159-170, 2020.

FIORESI, Deuselio Bassini et al. Mid infrared spectroscopy for comparative analysis of fermented arabica and robusta coffee. Food Control, v. 121, p. 107625, 2021.

FERREIRA, D. S. et al. Physico-chemical and sensory interactions of arabica coffee genotypes in different water regimes. The Journal of Agricultural Science, v. 159, n. 1-2, p. 50-58, 2021.

PEREIRA, L. L. et al. Processing modes influence on the sensory profile of various types of coffee. In: IOP Conference series: earth and environmental science. IOP Publishing, 2021. p. 052036.

DEBONA, Danieli Grancieri et al. Sensory analysis and mid-infrared spectroscopy for discriminating roasted specialty coffees. 2021.

PEREIRA, Lucas Louzada et al. Physicochemical parameters of arabica fermented coffee in different altitudes. 2021.

Publicações 2020

AGNOLETTI, Bárbara Zani et al. Discriminação de café arábica quanto à qualidade sensorial utilizando cromatografia gasosa e PLS-DA. Revista Ifes Ciência, v. 6, n. 3, p. 147-158, 2020.

BRIOSCHI JUNIOR, D., et al. Tamanho ótimo De Parcela Experimental Para Avaliar Características Físico-químicas De Café. Revista Ifes Ciência, v. 6, n. 3, p. 3-11, 2020, 2020.

CORREIA, Radigya M. et al. Analysis of Robusta coffee cultivated in agroforestry systems (AFS) by ESI-FT-ICR MS and portable NIR associated with sensory analysis. Journal of Food Composition and Analysis, v. 94, p. 103637, 2020.

SILVA, Marliane de Cássia Soares et al. Diversity of nitrogen-fixing bacteria in coffee crops (Coffea arabica L.). Revista Ifes Ciência, v. 6, n. 3, p. 12-21, 2020.

DALAZEN, Janderson R. et al. Beverage quality of most cultivated Coffea canephora clones in the Western Amazon. Coffee Science - ISSN 1984-3909, v. 15, p. e151711, 2020. DOI: 10.25186/.v15i.1711. 

PINHEIRO, Patricia Fontes et al. AVALIAÇÃO DA COMPOSIÇÃO QUÍMICA DE CAFÉ ARABICA SUBMETIDO A DIFERENTES PERFIS DE TORRA. Revista Ifes Ciência, v. 6, n. 3, p. 124-133, 2020.

FILETE, Cristhiane Altoé. et al. Fermentação anaeróbica no café arábica e seu impacto no perfil sensorial. Revista Ifes Ciência, v. 6, n. 3, p. 112–123, 2020.

GOMES, Willian dos Santos; et al. Espectroscopia de infravermelho para caracterização genotípica de clones de Coffea canephora. Revista Ifes Ciência, v. 6, n. 3, p. 35–44, 2020.

LEMOS, Mayara Fumiere; et al. Chemical and sensory profile of new genotypes of Brazilian Coffea canephora. Food Chemistry, v. 310, 25 abr. 2020, p. 125850.

NONENMACHER JÚNIOR, Luiz Antônio; et al. Proposição de alternativas de treinamento de degustadores em um painel sensorial utilizando índices de desempenho. Revista Ifes Ciência, v. 6, n. 3, p. 134–146, 2020. 

DA SILVA OLIVEIRA, Emanuele Catarina; et al. Chemical and sensory perception of robusta coffees under wet processing. Coffee Science, v. 15, p. e151672, 2020.

OLIVEIRA, Emanuele Catarina da Silva; et al. Espectroscopia de infravermelho para estudo de café conilon fermentado / Infrared spectroscopy for the study of fermented conilon coffee. Brazilian Journal of Development, v. 6, n. 4, p. 19248–19259, 2020. 

PEREIRA, Lucas Louzada; et al. New propositions about coffee wet processing: Chemical and sensory perspectives. Food Chemistry, v. 310, 25 abr. 2020, p. 125943.

DIAS, Sandy Rodrigues; et al. Sensory Q-Grader evaluation of fermented arabica coffees by yeast (Saccharomyces cerevisiae) and lactic bacteria (Pediococcus acidilactici) cultures. Coffee Science, v. 15, p. e151690, 2020.

VELOSO, Tomás Gomes Reis; et al. Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil. Scientific Reports, v. 10, art. 14692, 7 set. 2020. 

ENTRINGER, Thaynara L. et al. Boas práticas na produção cafeeira: garantia de qualidade e sustentabilidade. 2020.

Publicações 2019

PEREIRA, Lucas Louzada et al. Improvement of the quality of Brazilian Conilon through wet processing: a sensorial perspective. Agricultural Sciences, v. 10, n. 3, p. 339–353, mar. 2019.

PEREIRA, Lucas Louzada et al. Construção de perfil sensorial para o café Conilon fermentado. Revista Ifes Ciência, v. 5, n. 2, p. 242–252, 2019. DOI: 10.36524/ric.v5i2.461.

PEREIRA, Lucas Louzada; GUARÇONI, Rogério Carvalho; CARDOSO, Wilton Soares; TAQUES, Renato Côrrea; MOREIRA, Taís Rizzo; SILVA, Samuel Ferreira da; TEN CATEN, Carla Schwengber. Influence of solar radiation and wet processing on the final quality of Arabica coffee. Journal of Food Quality, v. 2018, Article ID 6408571, 9 p., 2018.

PEREIRA, Lucas Louzada; GUARÇONI, Rogério Carvalho; MOREIRA, Taís Rizzo; BRIOSCHI JÚNIOR, Dério; MARCATE, João Paulo Pereira; SOUSA, Luiz Henrique Bozzi Pimenta de; MORELI, Aldemar Polonini; DEBONA, Danieli Grancieri; TEN CATEN, Carla Schwengber. Sensory profile of fermented Arabica coffee in the perception of American cupping tasters. Agricultural Sciences, v. 10, n. 3, p. 321–329, 2019.

PEREIRA, Lucas Louzada; GUARÇONI, Rogério Carvalho; MOREIRA, Taís Rizzo; SOUSA, Luiz Henrique Bozzi Pimenta de; CARDOSO, Wilton Soares; MORELI, Aldemar Polonini; SILVA, Samuel Ferreira da; TEN CATEN, Carla Schwengber. Very beyond subjectivity: the limit of accuracy of Q-Graders. Journal of Texture Studies, v. 50, n. 2, p. 172–184, abr. 2019.

Publicações 2018

DE SOUSA E SILVA, J.; DONZELES, S. M.; MORELI, A. P. Manual de construção e manejo de equipamentos pós-colheita do café. 2022.

PEREIRA, Lucas Louzada et al. Propositions on the optimal number of Q-graders and R-graders. Journal of Food Quality, v. 2018, p. 1–9, 2018. 

Publicações 2017

LOUZADA PEREIRA, Lucas; CARDOSO, Wilton; GUARÇONI, Rogério; FONSECA, Aymbiré; MOREIRA, Taís; CATEN, Carla. The consistency in the sensory analysis of coffees using Q-graders. European Food Research and Technology, v. 243, 2017.

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