Borém FM - Search Results

1

Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: effect on sensory attributes and chemical composition of the beans.

Borém FM, Rabelo MHS, de Carvalho Alves AP, Santos CM, Pieroni RS, Nakajima M, Sugino R. Borém FM, et al. Food Chem. 2024 Jul 15;446:138820. doi: 10.1016/j.foodchem.2024.138820. Epub 2024 Feb 20. Food Chem. 2024. PMID: 38430763

2

Biogenic amine profile in unripe Arabica coffee beans processed according to dry and wet methods.

Dias EC, Pereira RG, Borém FM, Mendes E, de Lima RR, Fernandes JO, Casal S. Dias EC, et al. Among authors: borem fm. J Agric Food Chem. 2012 Apr 25;60(16):4120-5. doi: 10.1021/jf2046703. Epub 2012 Apr 11. J Agric Food Chem. 2012. PMID: 22429054

3

Raman spectroscopy: A new strategy for monitoring the quality of green coffee beans during storage.

Abreu GF, Borém FM, Oliveira LFC, Almeida MR, Alves APC. Abreu GF, et al. Among authors: borem fm. Food Chem. 2019 Jul 30;287:241-248. doi: 10.1016/j.foodchem.2019.02.019. Epub 2019 Feb 14. Food Chem. 2019. PMID: 30857695

4

Raman spectroscopy for the differentiation of Arabic coffee genotypes.

Figueiredo LP, Borém FM, Almeida MR, Oliveira LFC, Alves APC, Santos CMD, Rios PA. Figueiredo LP, et al. Among authors: borem fm. Food Chem. 2019 Aug 1;288:262-267. doi: 10.1016/j.foodchem.2019.02.093. Epub 2019 Feb 28. Food Chem. 2019. PMID: 30902291

5

Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast.

da Mota MCB, Batista NN, Rabelo MHS, Ribeiro DE, Borém FM, Schwan RF. da Mota MCB, et al. Among authors: borem fm. Food Res Int. 2020 Oct;136:109482. doi: 10.1016/j.foodres.2020.109482. Epub 2020 Jun 29. Food Res Int. 2020. PMID: 32846564 Free article.

6

Impacts of quaker beans over sensory characteristics and volatile composition of specialty natural coffees.

Rabelo MHS, Borém FM, Lima RR, Alves APC, Pinheiro ACM, Ribeiro DE, Santos CMD, Pereira RGFA. Rabelo MHS, et al. Among authors: borem fm. Food Chem. 2021 Apr 16;342:128304. doi: 10.1016/j.foodchem.2020.128304. Epub 2020 Oct 6. Food Chem. 2021. PMID: 33067049 Free article.

7

Novel stainless steel tanks enhances coffee fermentation quality.

Martinez SJ, Rabelo MHS, Bressani APP, Da Mota MCB, Borém FM, Schwan RF. Martinez SJ, et al. Among authors: borem fm. Food Res Int. 2021 Jan;139:109921. doi: 10.1016/j.foodres.2020.109921. Epub 2020 Nov 30. Food Res Int. 2021. PMID: 33509488 Free article.

8

¹H NMR spectroscopy applied to identify chemical aging markers in green coffee (Coffea arabica L.).

Borém FM, Abreu GF, Ferreira AG, Santos MDS, Alves TDC, Alves APC. Borém FM, et al. Food Chem. 2023 Mar 30;405(Pt A):134667. doi: 10.1016/j.foodchem.2022.134667. Epub 2022 Oct 29. Food Chem. 2023. PMID: 36356358

9

Natural fermentation with delayed inoculation of the yeast Torulaspora delbrueckii: Impact on the chemical composition and sensory profile of natural coffee.

Rocha HA, Borém FM, Alves APC, Santos CMD, Schwan RF, Haeberlin L, Nakajima M, Sugino R. Rocha HA, et al. Among authors: borem fm. Food Res Int. 2023 Dec;174(Pt 1):113632. doi: 10.1016/j.foodres.2023.113632. Epub 2023 Oct 25. Food Res Int. 2023. PMID: 37986481

10

Influence of Fermentation Time and Inoculation of Starter Culture on the Chemical Composition of Fermented Natural Coffee Followed by Depulping.

Borém FM, Salvio LGA, Correa JLG, Alves APC, Santos CMD, Haeberlin L, Cirillo MA, Schwan RF. Borém FM, et al. An Acad Bras Cienc. 2024 Sep 9;96(suppl 1):e20240083. doi: 10.1590/0001-3765202420240083. eCollection 2024. An Acad Bras Cienc. 2024. PMID: 39258700 Free article.

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