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Derio Brioschi Junior
15  results:
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1

Relationship between sensory and microbial profiles of ferm..:

de Sousa, Luiz Henrique Bozzi Pimenta ; da Luz, José Maria Rodrigues ; da Silva, Marliane de Cássia Soares...
Food Chemistry Advances.  2 (2023)  - p. 100259 , 2023
Link: https://doi.org/10.1016/..
 
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2

Bacterial community and sensory quality from coffee are aff..:

da Silva, Marliane de Cássia Soares ; Veloso, Tomás Gomes Reis ; Brioschi Junior, Dério...
Food Chemistry Advances.  3 (2023)  - p. 100554 , 2023
Link: https://doi.org/10.1016/..
 
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3

Microbial fermentation affects sensorial, chemical, and mic..:

Brioschi Junior, Dério ; Carvalho Guarçoni, Rogério ; de Cássia Soares da Silva, Marliane...
Food Chemistry.  342 (2021)  - p. 128296 , 2021
Link: https://doi.org/10.1016/..
 
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4

Relationship Between Coffee Processing and Fermentation:

, In: Food Engineering Series; Quality Determinants In Coffee Production,
Pereira, Lucas Louzada ; Júnior, Dério Brioschi ; de Sousa, Luiz Henrique Bozzi Pimenta... - p. 255-301 , 2020
Link: https://doi.org/10.1007/..
 
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5

TAMANHO ÓTIMO DE PARCELA EXPERIMENTAL PARA AVALIAR CARACTER..:

Carvalho Guarçoni, Rogério ; Brioschi Junior, Dério ; Tristão Alixandre, Fabiano...
Revista Ifes Ciência.  6 (2020)  3 - p. 3-11 , 2020
Link: https://doi.org/10.36524..
 
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6

FERMENTAÇÃO ANAERÓBICA NO CAFÉ ARÁBICA E SEU IMPACTO NO PER..:

Altoé Filete, Cristhiane ; Bozzi Pimenta de Sousa, Luiz Henrique ; Carvalho Guarçoni, Rogério...
Revista Ifes Ciência.  6 (2020)  3 - p. 112-123 , 2020
Link: https://doi.org/10.36524..
 
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7

Propositions on the Optimal Number of Q-Graders and R-Grade..:

Louzada Pereira, Lucas ; Carvalho Guarçoni, Rogério ; Soares de Souza, Gustavo...
Journal of Food Quality.  2018 (2018)  - p. 1-7 , 2018
Link: https://doi.org/10.1155/..
 
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8

Bacterial community and sensory quality from coffee are aff..:

Marliane de Cássia Soares da Silva ; Tomás Gomes Reis Veloso ; Dério Brioschi Junior...
http://www.sciencedirect.com/science/article/pii/S2772753X23003751.  , 2023
Link: https://doi.org/10.1016/..
 
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9

Relationship between sensory and microbial profiles of ferm..:

Luiz Henrique Bozzi Pimenta de Sousa ; José Maria Rodrigues da Luz ; Marliane de Cássia Soares da Silva...
http://www.sciencedirect.com/science/article/pii/S2772753X23000795.  , 2023
Link: https://doi.org/10.1016/..
 
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10

Propositions on the Optimal Number of Q-Graders and R-Grade..:

Lucas Louzada Pereira ; Rogério Carvalho Guarçoni ; Gustavo Soares de Souza...
http://dx.doi.org/10.1155/2018/3285452.  , 2018
Link: https://doi.org/10.1155/..
 
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11

PROCESSOS BIOTECNOLÓGICOS PARA A MELHORIA DE QUALIDADE DO C..:

Derio Brioschi Junior ; Luiz Henrique Bozzi Pimenta De Souza ; João Paulo Pereira Marcate...
https://revista.univap.br/index.php/revistaunivap/article/view/921.  , 2017
Link: https://doi.org/10.18066..
 
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12

Propositions on the Optimal Number of Q-Graders and R-Grade..:

Louzada Pereira, Lucas ; Carvalho Guarçoni, Rogério ; Soares de Souza, Gustavo...
https://repository.publisso.de/resource/frl:6415510.  , 2018
Link: https://repository.publi..
 
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13

Processamento de café arábica por fermentação induzida via ..:

Cardos, Wilton Soares ; Pereira, Lucas Louzada ; Ten Caten, Carla Schwengber...
http://hdl.handle.net/10183/170281.  , 2016
Link: http://hdl.handle.net/10..
 
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14

Sensory Profile of Fermented Arabica Coffee in the Percepti..:

Pereira, Lucas Louzada ; Guarçoni, Rogério Carvalho ; Moreira, Tais Rizzo...
Agricultural Sciences.  10 (2019)  3 - p. 321-329 , 2019
Link: https://doi.org/10.4236/..
 
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15

Organizing Art and Culture Management Practices in a Public..:

Rezende, Bruno Ricardo Peixoto de ; Faustino Junior, Dério José
Organizações & Sociedade.  30 (2023)  104 - p. 17-44 , 2023
Link: https://doi.org/10.1590/..
 
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