publicações

ARTIGOS CIENTÍFICOS

fabiana carvalho

• The shape of the cup influences aroma, taste, and hedonic judgements of specialty coffee

• Cup colour influences consumers’ expectations and experience on tasting specialty coffee

• Cup texture influences taste and tactile judgments in the evaluation of specialty coffee

• Do metallic-coated cups affect the perception of specialty coffees? An exploratory study

• Assessing the influence of the coffee cup on the multisensory tasting experience

• The coffee drinking experience: Product extrinsic (atmospheric) influences on taste and choice

ARTIGOS

DE MÍDIA

Colours and Perception
Standart 20
Standart Japan 14
(Artigo vencedor do 12th Annual Sprudgie Awards (2020))

ARTIGOS CIENTÍFICOS

verônica belchior

• Attenuated Total Reflectance Fourier Transform Spectroscopy (ATR-FTIR) and chemometrics for discrimination of espresso coffees with different sensory characteristics

• Potential of Diffuse Reflectance Infrared Fourier Transform Spectroscopy and Chemometrics for Coffee Quality Evaluation

• FTIR and Chemometrics as Effective Tools in Predicting the Quality of Specialty Coffees

ARTIGOS

DE MÍDIA

How Does Processing Method Impact Coffee Chemistry & Flavor?
 

Understanding How a Coffee Tastes – Through a Microscope’s Lens
 

What Happens During Coffee Roasting: The Chemical Changes
 

Physical changes coffee beans experience during roasting

ARTIGOS
CIENTÍFICOS

maísa macini

• Colour and shape of design elements of the packaging labels influence consumer expectations and hedonic judgments of specialty coffee

• Do typefaces of packaging labels influence consumers' perception of specialty coffee? A preliminary study