Gloria Hernández-Alcántara
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Gloria Hernández-Alcántara has a total of 14 co-authors. Here are the top co-authors by number of shared publications:
- Enrique Alarcón-Gutiérrez
Instituto de Biotecnología y Ecología Aplicada (INBIOTECA), Universidad Veracruzana, Av. de las Culturas Veracruzanas No. 101 Col. Emiliano Zapata, Xalapa 91090, Veracruz, Mexico
2 shared publications - José Antonio García-Pérez
Facultad de Biología, Universidad Veracruzana, Xalapa, Veracruz, México. Circuito Gonzalo Aguirre Beltrán s/n, Zona Universitaria C.P. 91090, Xalapa, Veracruz, México
2 shared publications - Samuel Ronzón-Soto
Microbeneficio La Joya, Coatepec, Mexico
2 shared publications Cristhiane Altoé Filete
1 shared publication- Cristhiane Altoé Filete
Federal Institute of Education Science and Technology of Espírito Santo, Venda Nova do Imigrante, Vitória 29375-000, Brazil
1 shared publication Emanuele Catarina Da Silva Oliveira
1 shared publication
Latest Publications
- Open Access
- 24 March 2026
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 153
Impact of fermentation duration and processing techniques on the multidimensional quality of Coffea arabica beans
- 24 March 2026
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 153
Open AccessImpact of fermentation duration and processing techniques on the multidimensional quality of Coffea arabica beans
- Open Access
- 13 February 2026
- Published by Springer Nature in European Food Research and Technology
- Vol. 252 (3) , 114
Physical, chemical, and sensory characteristics in yellow caturra coffee: a comparison between fermenters
- 13 February 2026
- Published by Springer Nature in European Food Research and Technology
- Vol. 252 (3) , 114
Open AccessPhysical, chemical, and sensory characteristics in yellow caturra coffee: a comparison between fermenters
- Open Access
- 1 January 2023
- Published by Coffee Science in Coffee Science
- Vol. 18, 1-9
Physical and sensorial quality of yellow caturra coffee after a carbonic maceration process
High prices for differentiated coffees with unique flavor profiles have spurred research into processing methods to standardize coffee production and improve quality. Fermentation is a biotechnological tool that may enhance the sensory profile of coffee and boost its overall quality. Carbonic maceration, which uses constant pressure CO2, can be used as a technique to differentiate coffees. In this study, the physical and sensorial qualities of Coffea arabica (yellow caturra variety) beans, following carbonic maceration, were assessed. The experiment was carried out during the harvest 2021/22 at La Joya farm. Data were analyzed for both the physical quality of the green coffee beans and the cup quality (sensorial) based on the fermentation process and duration using ANOVA, Friedman and U Mann-Whitney tests, with a significance level of alpha = 0.05. All analyses were conducted using SPSS software version 25. The final score was influenced by both carbonic maceration and the duration of fermentation, with scores for zero-day compositions being lower than those for 5, 10 and 15 days. A significant difference in primary defects, based on the duration of fermentation, was observed. In conclusion, carbonic maceration improved both coffee qualities at day 5 compared to day zero (natural process). However, the physical quality is negatively affected after 10 and 15 days, while the sensory quality increases respectively.Key words: Fermentation; Temperatura; Pressure; Carbon dioxide; Time; Quality.
- 1 January 2023
- Published by Coffee Science in Coffee Science
- Vol. 18, 1-9
Open AccessPhysical and sensorial quality of yellow caturra coffee after a carbonic maceration process
High prices for differentiated coffees with unique flavor profiles have spurred research into processing methods to standardize coffee production and improve quality. Fermentation is a biotechnological tool that may enhance the sensory profile of coffee and boost its overall quality. Carbonic maceration, which uses constant pressure CO2, can be used as a technique to differentiate coffees. In this study, the physical and sensorial qualities of Coffea arabica (yellow caturra variety) beans, following carbonic maceration, were assessed. The experiment was carried out during the harvest 2021/22 at La Joya farm. Data were analyzed for both the physical quality of the green coffee beans and the cup quality (sensorial) based on the fermentation process and duration using ANOVA, Friedman and U Mann-Whitney tests, with a significance level of alpha = 0.05. All analyses were conducted using SPSS software version 25. The final score was influenced by both carbonic maceration and the duration of fermentation, with scores for zero-day compositions being lower than those for 5, 10 and 15 days. A significant difference in primary defects, based on the duration of fermentation, was observed. In conclusion, carbonic maceration improved both coffee qualities at day 5 compared to day zero (natural process). However, the physical quality is negatively affected after 10 and 15 days, while the sensory quality increases respectively.Key words: Fermentation; Temperatura; Pressure; Carbon dioxide; Time; Quality.