Full Length Research Paper
References
Bligh E, Dye WJ (1959). A rapid method of total lipid extraction and purification. Journal of Canadian Biochemistry 37:911-917. |
|
Bytof G, Knopp SE, Schieberle P, Teutsch I, Selmar D (2005). Influence of processing on the generation of γ-aminobutyric acid in green coffee beans. European Food Research Technology 220(3-4): 245-250. |
|
Duarte GS, Pereira AA, Farah A (2010). Chlorogenic acids and other relevant compounds in Brazilian coffees processed by semi-dry and wet post-harvesting methods. Journal of Food Chemistry 118:851-855. |
|
Farah A, Monteiro MC, Calado V, Franca AS, Trugo LC (2006). Correlation between cup quality and chemical attributes of Brazilian coffee. Journal of Food Chemistry 98:373. |
|
Ferreira GFP, Novaes QS, Malta MR, Souza SE (2013). Quality of coffee produced in the SouthWest Region of Bahia, Brazil subjected to different forms of processing and drying. African Journal of Agricultural Research 8(20):2334-2339. |
|
Figueiredo LP, Borém FM, Ribeiro FC, Giomo GS, Taveira JSS, Marcelo R, Malta MR (2015). Fatty acid profiles and parameters of quality of specialty coffees produced in different Brazilian regions. African Journal of Agricultural Research 10(35):3484-3493. |
|
Gichimu BM, Gichuru EK, Mamati GE, Nyende AB (2014). Biochemical Composition within Coffea arabica cv. Ruiru 11 and Its Relationship with cup quality. Journal of Food Research 3(3):31-44. |
|
Gonzalez-Rios O, Suarez-Quiroz ML, Boulanger R, Barel M, Guyot B, Guiraud J-P, Schorr-Galindo S (2007). Impact of "ecological" post-harvest processing on coffee aroma: II. Roasted coffee. Journal of Food Composition Analysis 20:297-307. |
|
Haile M, Kang WH (2019a). The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality. Journal of Food Quality, Article ID 4836709:6. |
|
Haile M, Kang WH (2019b). Antioxidant Activity, Total Polyphenol, Flavonoid and Tannin Contents of Fermented Green Coffee Beans with Selected Yeasts. Fermentation 5:29. |
|
Hung Y-C, Chen P, Chen L-Y (2018). Advanced Classiï¬cation of Coffee Beans with Fatty Acids Proï¬ling to Block Information Loss. Symmetry 10:529. |
|
Joet T, Laffargue A, Descroix F, Doulbeau S, Bertrand B, de Kochko A, Dussert S (2010). Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans. Journal of Food Chemistry 118:693-701. |
|
Kathurima C, Kenji G, Muhoho S., Boulanger R, Ng'ang'a F (2012). Volatile Organic Compounds in Brewed Kenyan Arabica Coffee Genotypes by Solid Phase Extraction Gas Chromatography Mass Spectrometry. Journal of Food Science and Quality Management (8):18-26. |
|
Ky CL, Dussert S, Guyot B, Hamon S, Noirot M (2001). Caffeine, trigonelline, chlorogenic acids and sucrose diversity in wild Coffea arabica L. and C. canephora P. accessions. Journal of Food Chemistry 75:223-230. |
|
Martin MJ, Pablos F, Gonzales AG, Valdenebro MS, Leon-Camacho M (2001). Fatty acid profiles as discriminant parameters for coffee varieties differentiation. Talanta 54 (2):291-297. |
|
Murthy PS, Naidu MM (2011). Improvement of Rbusta coffee fermentation with Microbial Enzymes. European Journal of Applied Science 3(4):130-139. |
|
Mussatto SI, Machado EMS, Martins S, Teixeira JA (2011). Production Composition and Application of Coffee and its Industrial; Residues. Food Bioprocess Technology 4:661-672. |
|
Mwangi CN (1983). Coffee Growers' Handbook. Coffee Research Foundation, Kenya, 128 pp. |
|
Nigam PS, Singh A (2014). Cocoa and coffee fermentations. Encyclopedia of Food Microbiology (Second Edition), pp. 485-492. |
|
Ogara RS (2013). Evaluation of nutritional properties of yellow oleander (Thevetia Peruviana) Seeds in Kenya, Food Science and Quality Management, ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online) Vol. 22. |
|
Opile WR, Agwanda CO (1993). Propagation and distribution of cultivar Ruiru 11 (A review). Kenya Coffee 58:1496-1508. |
|
Patui S, Clincon L, Peresson C, Zancani M, Conte L, Del Terra L, Navarini L, Vianello A, Braidot E (2014). Lipase activity and antioxidant capacity in coffee (Coffea arabica L.) seeds during germination. Plant Science 219-220(2014)19- 25. |
|
Perrone D, Marino DC, Farah A (2008). Fast simultaneous analysis of caffeine, trigonelline, nicotinic acid and sucrose in coffee by liquid chromatography-mass spectrometry. Journal of Food Chemistry 110:1030-1035. |
|
Roa G, Oliveros CE, Alvarez J, Sanz JR, Ramirez CA, Dávila MT, Alvarez JR, Zambrano DA, Puerta GI, Rodriguez N (2019). Ecological Processing of Coffee at the Farm Level. Cenicafe. View. Web accessed October 2019. |
|
Selmar D, Bytof G, Knopp SE, Breitenstein B (2006). Germination of coffee seeds and its significance for coffee quality. Plant Biology 8(2):260-264. |
|
Speer K, Kölling-Speer I (2006). The lipid fraction of the coffee bean. Brazilian Journal of Plant Physiology 18:201-216. |
|
Toci AT, Neto VJMF, Torres AG, Farah A (2013). Changes in triacylglycerols and free fatty acids composition during storage of roasted coffee. |
|
Toci AT, Farah A (2008). Volatile compounds as potential defective coffee seeds' markers. Journal of Food Chemistry 108:1133-1141. |
|
Vilela DM, Pereira GVDM, Silva CF, Batista LR, Schwan RF (2010). "Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea arabica L.). Food Microbiology 27(8):1128-1135. |
Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0