Results 41 to 50 of about 77,301 (214)

Evaluating the African arid corridor hypothesis: A meta‐analysis including the phylogenetic and biogeographical history of Sesamothamnus

American Journal of Botany, EarlyView.
Abstract Premise We examined the African arid corridor (AAC) disjunction pattern of vascular plants between northeastern and southwestern Africa in the context of geological and climatic events since the late Miocene. We developed a phylogenetic and biogeographical framework for the arid‐adapted genus Sesamothamnus (Pedaliaceae), a classic example of ...
John G. Zaborsky, Jeffrey P. Rose, Ricardo Kriebel, Bryan T. Drew, Emily Moriarty Lemmon, Alan R. Lemmon, Kenneth J. Sytsma   +6 more
wiley   +1 more source

PEMETAAN KARAKTERISTIK KIMIA BIJI KOPI ARABIKA GAYO DAN ROBUSTA GAYO

Jurnal Teknologi dan Industri Pangan, 2020
The distinctive aroma and taste of roasted coffee can be due to varietal differences in green coffee beans. The purpose of this research was to map the chemical characteristics of green coffee beans of Gayo arabica and Gayo robusta using principal ...
Maya Saputri, Hanifah Nuryani Lioe, C. Hanny Wijaya   +2 more
doaj   +1 more source

Sequence organisation and conservation at homeologous regions ln the recent allotetraploid coffee (Coffea arabica L.) [PDF]

, 2009
Coffee is one of the world's largest traded commodities produced in more than 60 countries. Coffee species belong to the Rubiaceae family and commercial coffee production relies mainly on two closely related species: Coffea arabica and C.
Cenci, Alberto, Combes, Marie-Christine, Etienne, Hervé, Lashermes, Philippe, Ribas, Alessandra   +4 more
core  

Coffea arabica und C. canephora – Kaffeestrauch (Rubiaceae) [PDF]

, 2013
Der Kaffeestrauch gehört zu der großen, weltweit verbreiteten Pflanzenfamilie der Rubiaceae (Rötegewächse) und hier zur Gattung Coffea. Die am häufigsten kultivierten Arten sind C.
Buch, Corinne, Höggemeier, Annette
core  

Chemical and Microbiological Characteristics of Kombucha Beverage Produced from Robusta and Arabica Coffee with Varied Roasting Profiles

Journal of Applied Agricultural Science and Technology
Kombucha is a fermented beverage product often produced by adding kombucha culture into sweetened tea, juices, coffee, and herb extracts. Coffee is a refreshing ingredient commonly served as a beverage prepared from roasted coffee beans.
Dyah Ayu Savitri, Setiyono Setiyono, Susan Barbara Patricia Sembiring Meliala, Ayu Puspita Arum, Noer Novijanto, Canserlita Puteri Herliani   +5 more
doaj   +1 more source

DIFFERENCES OF SHORT-TERM CONSUMPTION OF SEMENDO ROBUSTA AND ARABICA COFFEE TOWARDS SWEET TASTE SENSITIVITY

Jurnal Kedokteran dan Kesehatan, 2023
The most consumed and cultivated coffee in Indonesia is robusta and arabica coffee. Robusta and arabica coffee have different characteristics such as morphology, contents, and taste.
Pudi Handayani, Irfannuddin Irfannuddin, Alifia Salsabila, Shanty Chairani, Nursiah Nasution   +4 more
doaj   +1 more source

Contribution of subgenomes to the transcriptome and their intertwined regulation in the allopolyploid Coffea arabica L. grown in contrasted temperatures : W190 [PDF]

, 2013
Polyploidy occurs throughout the evolutionary history of many plants, giving rise to novel phenotypes and leading to ecological diversification and colonization of new niches.
Bertrand, Benoît, Combes, Marie-Christine, Dereeper, Alexis, Lashermes, Philippe   +3 more
core  

A Comprehensive Review on Nutrition, Phytochemistry, Pharmacology and Food Application Perspectives of Bioactive Rich Superfruits

Future Postharvest and Food, EarlyView.
The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja, Javid Iqbal Mir, Mahendra Kumar Verma, Aamir Hussain Dar   +3 more
wiley   +1 more source

Multiomics analysis reveals the biochemical and genetic bases of Coffea arabica L. fruit color [PDF]

PeerJ
Coffee is a remarkable source of bioactive compounds, including anthocyanins, proanthocyanidins, and carotenoids, with health benefits. To fully understand the biochemical and molecular regulation mechanisms behind Coffea arabica L.
Ruifang Wang, Zhengwan Xie, Gengyun Pan, Liye Yang, Liping Liu, Xiu Li, Haifei Lu   +6 more
doaj   +2 more sources

Physical and organoleptic characteristics of Limmu coffee landraces, southwestern Ethiopia

JSFA reports, EarlyView.
Abstract Background Coffee (Coffea arabica L.) is one of the world's most valuable agricultural commodities, with Ethiopia recognized for producing high‐quality Arabica coffee. Limmu landrace coffees are prized for their distinctive flavor profiles; however, systematic evaluation of their raw and cup quality traits remains limited.
Bealu Girma, Abrar Sualeh, Abdo A. Mecha, Abera Kejela, Zelalem Bekeko   +4 more
wiley   +1 more source