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The Analyst|March 3, 2023
Discrimination of Robusta Amazônico coffee farmed by indigenous and non-indigenous people in Amazon: comparing benchtop and portable NIR using ComDim and duplexMichel Rocha Baqueta, Patrícia Valderrama, Enrique Anastácio Alves, et al.
Plants (Basel, Switzerland)|October 16, 2024
Genetic Variability in the Physicochemical Characteristics of Cultivated Coffea canephora GenotypesHilton Lopes Junior, Rodrigo Barros Rocha, Alana Mara Kolln, et al.
Food Research International (Ottawa, Ont.)|November 30, 2024
Authentication of indigenous Brazilian specialty canephora coffees using smartphone image analysisMichel Rocha Baqueta, Matheus Pereira Postigo, Enrique Anastácio Alves, et al.
International Journal of Food Microbiology|March 10, 2026
Microbial and chemical dynamics during self-induced anaerobic fermentation of Amazonian Robusta coffee: Implications for process control and product qualitySandy Rodrigues Dias, Ana Paula Pereira Bressani, Nádia Nara Batista, et al.
Food Research International (Ottawa, Ont.)|January 15, 2026
Acrylamide and 4-methylimidazole in robusta amazônico and conilon capixaba coffees: A comparative analysis of their levels and antioxidant capacity in high-quality Brazilian CanephoraDavid Silva da Costa, Camila Akemi Akiyama, Michel Rocha Baqueta, et al.
Food Research International (Ottawa, Ont.)|January 1, 2024
The terroir of Brazilian Coffea canephora: Characterization of the chemical compositionBárbara Zani Agnoletti, Lucas Louzada Pereira, Enrique Anastácio Alves, et al.
Food Chemistry|October 8, 2024
Multiplatform Path-ComDim study of Capixaba, indigenous and non-indigenous Amazonian Canephora coffeesMichel Rocha Baqueta, Douglas N Rutledge, Enrique Anastácio Alves, et al.
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