Results 201 to 210 of about 378,739 (253)

Analysis of volatile compounds and α-dicarbonyl compounds in Arabica coffee soaked with various organic acids. [PDF]

Food Sci Biotechnol
Lee S, Oh J, Lee KG.
europepmc   +1 more source

Evaluation of physical and chemical characteristics of bean and cup quality of arabica coffee genotypes grown in Southern Ethiopia. [PDF]

Heliyon
Gebreselassie H, Tesfaye B, Gedebo A, Tolessa K.   +3 more
europepmc   +1 more source

Dynamics of Carbon and Soil Enzyme Activities under Arabica Coffee Intercropped with Brachiaria decumbens in the Brazilian Cerrado. [PDF]

Plants (Basel)
de Sousa TR, de Carvalho AM, Ramos MLG, de Oliveira AD, de Jesus DR, da Fonseca ACP, da Costa Silva FR, Delvico FMDS, Junior FBDR, Marchão RL.   +9 more
europepmc   +1 more source

The implementation of the SPAD-502 Chlorophyll meter for the quantification of nitrogen content in Arabica coffee leaves. [PDF]

MethodsX
Wicharuck S, Suang S, Chaichana C, Chromkaew Y, Mawan N, Soilueang P, Khongdee N.   +6 more
europepmc   +1 more source

Gas chromatography-mass spectrometry analysis of fatty acids in healthy and Aspergillus niger MH078571.1-infected Arabica coffee beans. [PDF]

PLoS One
Alabdalall AH.
europepmc   +1 more source

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Climate risks and vulnerabilities of the Arabica coffee in Brazil under current and future climates considering new CMIP6 models.

Science of the Total Environment, 2023
The susceptibility to climate change concerns the coffee market worldwide due to possible severe productivity losses. Brazil is the world's largest Arabica coffee producer and has crops in regions considered persistent climate change hotspots.
C. Dias, F. B. Martins, M. Martins
semanticscholar   +1 more source

A novel deep learning architecture for disease classification in Arabica coffee plants

Concurrency and Computation, 2023
Several research works on disease detection in coffee plants have been presented in recent years. Leaf miner and rust are the most prevalent diseases in Arabica coffee plants.
K. Ramamurthy, Rashmi Dinesh Thekkath, Shivam Batra, Sreejan Chattopadhyay   +3 more
semanticscholar   +1 more source

Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee.

Journal of food microbiology, 2022
Wet coffee fermentation is widely used in coffee-producing regions such as Colombia and Hawaii, but it is not widespread in Brazil. This study aimed to evaluate inoculating the lactic acid bacteria Leuconostoc mesenteroides CCMA1105 and ...
Débora Mara de Jesus Cassimiro, Nádia Nara Batista, Hugo Calixto Fonseca, J. Naves, D. R. Dias, R. Schwan   +5 more
semanticscholar   +1 more source