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Navegação Coffee Science_v.15, 2020 por autor "Pereira, Lucas Louzada"

Navegação Coffee Science_v.15, 2020 por autor "Pereira, Lucas Louzada"

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  • Beverage quality of most cultivated Coffea canephora clones in the Western Amazon
    Dalazen, Janderson Rodrigues; Rocha, Rodrigo Barros; Pereira, Lucas Louzada; Alves, Enrique Anastácio; Espindula, Marcelo Curitiba; Souza, Carolina Augusto de (Editora UFLA, 2020)
    Most of the Western Amazon coffee production is made from growing unregistered clones, selected by the coffee growers themselves. The aim of this study is to evaluate the sensory profile and genetic diversity of the most ...
  • Chemical and sensory perception of robusta coffees under wet processing
    Oliveira, Emanuele Catarina da Silva; Guarçoni, Rogério Carvalho; Castro, Eustáquio Vinicius Ribeiro de; Castro, Marina Gomes de; Pereira, Lucas Louzada (Editora UFLA, 2020)
    The quality of the coffee is determined by the sensorial analysis, using subjective methods and it is known that this quality is related to the chemical constituents of the grains. The present study used infrared spectroscopy ...
  • Sensory Q-Grader evaluation of fermented arabica coffees by yeast (Saccharomyces cerevisiae) and lactic bacteria (Pediococcus acidilactici) cultures
    Rodrigues, Sandy Dias; Coelho, Vinicius Serafim; Freitas, Valdeir Viana; Brioschi, Alessandra; Brioschi Júnior, Dério; Guarçoni, Rogério Carvalho; Pereira, Lucas Louzada; Eller, Monique Renon; Cardoso, Wilton Soares (Editora UFLA, 2020)
    The objective of this study was to evaluate sensorially, by professional Q-Grader, the beverage coffee from fermentation natural and fermentation with the use of yeasts and lactic acid bacteria as starter cultures in wet ...

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