Results 161 to 170 of about 17,694 (174)

Arabica coffee extract shows antibacterial activity against Staphylococcus epidermidis and Enterococcus faecalis and low toxicity towards a human cell line

LWT - Food Science and Technology, 2015
Giulia Runti, Sabrina Pacor, Silvia Colomban   +2 more
exaly  

Impact of Roasting Time on the Sensory Profile of Arabica and Robusta Coffee

Ecology of Food and Nutrition, 2013
Antonio Eduardo Leitao, JOSÉ C Ramalho, Fernando Cebola Lidón   +2 more
exaly  

Use of a draft genome of coffee (Coffea arabica) to identify SNPs associated with caffeine content

Plant Biotechnology Journal, 2018
Hue T M Tran, Thiruvarangan Ramaraj, Agnelo Furtado   +2 more
exaly  

Chemometric models for the quantitative descriptive sensory analysis of Arabica coffee beverages using near infrared spectroscopy

Talanta, 2011
M M C Ferreira
exaly  

Discrimination between arabica and robusta coffee species on the basis of their tocopherol profiles

Food Chemistry, 2009
Rita C Alves, Susana Casal, M Beatriz P P Oliveira   +2 more
exaly  

Effects of deficit irrigation on yield and nutritional quality of Arabica coffee (Coffea arabica) under different N rates in dry and hot region of southwest China

Agricultural Water Management, 2016
Xiaogang Liu, Fusheng Li, Qiliang Yang   +2 more
exaly  

Impacts of regulated deficit irrigation on yield, quality and water use efficiency of Arabica coffee under different shading levels in dry and hot regions of southwest China

Agricultural Water Management, 2018
Xiaogang Liu, Fusheng Li, Qiliang Yang   +2 more
exaly  

Breeding Coffee (Coffea arabica) for Sustainable Production

2008
Lashermes, Philippe, Bertrand, Benoît, Etienne, Hervé   +2 more
openaire   +2 more sources

Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans

International Journal of Food Sciences and Nutrition, 2011
JOSÉ C Ramalho, Fernando Cebola Lidón
exaly  

The effect of freeze-drying process and arabica coffee enrichment on bioactive content, aroma volatile, and sensory characteristics of date seed coffee

Food Bioscience
Mohamed Ali Benabderrahim, Rafael Guillén-Bejarano, Rocio Rodríguez-Arcos   +2 more
exaly