Results 41 to 50 of about 105,070 (285)
International Journal of Agricultural Sciences, 2022 Lembah Gumanti District has the largest area of Arabica coffee in Solok Regency, with a production of 2588.8 tons in 2019. Some problems farmers face in developing Arabika coffee farming include a lack of knowledge of cultivation techniques and low ...
Faidil Tanjung +2 more
doaj +1 more source
Scientific Reports, 2020 The genome of the allotetraploid species Coffea arabica L. was sequenced to assemble independently the two component subgenomes (putatively deriving from C. canephora and C.
S. Scalabrin +28 more
semanticscholar +1 more source
Genetic Resources and Crop Evolution, 2021 Whilst it is established that almost all cultivated coffee (Coffea arabica L.) varieties originated in Yemen after some coffee seeds were introduced into Yemen from neighboring Ethiopia, the actual coffee genetic diversity in Yemen and its significance ...
C. Montagnon +3 more
semanticscholar +1 more source
The use of multispectral imaging for the discrimination of Arabica and Robusta coffee beans
Food Chemistry: X, 2022 Arabica coffee beans are sold at twice the price, or more, compared to Robusta beans and consequently are susceptible to economically motivated adulteration by substitution.
Alina Mihailova +5 more
doaj +1 more source
Starmaya: The first arabica F1 coffee hybrid produced using genetic male sterility [PDF]
, 2019 In the present paper, we evaluated the implementation of a seed production system based on the exploitation of male sterility on coffee. We studied specifically the combination between CIR-SM01 and Marsellesa® (a Sarchimor line), which provides a hybrid ...
Alpizar, Edgardo +11 more
core +1 more source
Chemical Characterization of Coffee Husks, a By-Product of Coffea arabica Production
Foods, 2021 Coffee husks are a major by-product of coffee production and are currently being underutilized. The aim of this work was to chemically characterize coffee husks to allow for an adequate evaluation of their potential for valorization.
L. B. Cangussu +3 more
semanticscholar +1 more source
Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking? [PDF]
, 2014 The effect of roasting of coffee beans and the extraction of ground coffee with different volumes of hot pressurised water on the caffeine and the total caffeoylquinic acids (CQAs) content of the resultant beverages was investigated.
Alan Crozier +6 more
core +1 more source
Jurnal Teknologi Pertanian Andalas, 2018 Pengeringan merupakan hal yang sangat penting pada pengolahan kopi, tanpa pengeringan yang baik, kualitas biji kopi tidak akan maksimal. Pengeringan lapisan tipis merupakan langkah fundamental dalam memahami perilaku pengeringan produk pertanian ...
Dwi Santoso +2 more
doaj +1 more source
Genome-wide association study for resistance to Pseudomonas syringae pv. garcae in Coffea arabica
Frontiers in Plant Science, 2022 Bacteria halo blight (BHB), a coffee plant disease caused by Pseudomonas syringae pv. garcae, has been gaining importance in producing mountain regions and mild temperatures areas as well as in coffee nurseries.
Caroline Ariyoshi +18 more
doaj +1 more source
Italian National Conference on Sensors, 2020 This paper describes the possibility of electronic nose-based detection and discrimination of volatile compound profiles of coffee from different countries roasted in a Gothot roaster under identical time and thermal regimes.
Marek Gancarz +5 more
semanticscholar +1 more source