Results 51 to 60 of about 1,032 (180)
AgronomyClimate change increases the risk of coffee yield due to the genotype-dependent effects of water deficit on coffee physiology. The goal of this research was to evaluate how water deficit altered the physiological and growth characteristics of arabica ...
Wilmer Tezara +3 more
doaj +1 more source
Revista Ciência Agronômica, 2010 A cultura do café é de expressiva importância no mercado internacional, com uma produção anual de cerca de 120 milhões de sacas beneficiadas e no Brasil, é responsável pela geração de mais de dez milhões de empregos diretos e indiretos.
Luiz Antônio Batista +4 more
doaj +1 more source
Ciência e Agrotecnologia, 2008 Conduziu-se este trabalho, com o objetivo de introduzir e avaliar 40 genótipos de cafeeiros das espécies Coffea arabica e Coffea canephora nas condições edafoclimáticas do Estado do Acre, visando disponibilizar aos cafeicultores acreanos, cultivares com ...
Celso Luis Bergo +2 more
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Liberoid coffee (Coffea liberica group), comprising varieties of Liberica and Excelsa coffee types, is gaining attention for its unique chemical composition and sensory potential. However, its quality remains under‐optimized due to limited understanding of genotype‐specific traits and processing responses.
Noor Ariefandie Febrianto, Fan Zhu
wiley +1 more source
Determinación del Rendimiento y Calidad en Taza del Café (Coffea arabica L.) en las Variedades Caturra y Catimor, Distrito de Huabal - Jaén 2020 [PDF]
, 2021 El café es el principal producto de agroexportación en el Perú y es reconocido internacionalmente por su excelente calidad; generando ingresos en el sector agricultura y agroindustria.
Efus Díaz, Yomari Analí +1 more
core +1 more source
Calidad en Taza del Café (Coffea Arabica L.) Catimor con Zumo y Cáscara de Naranja Incorporado en el Proceso de Fermentación [PDF]
, 2019 El objetivo de este proyecto de tesis es mejorar la calidad en taza del café (Coffea Arabica L). Catimor incorporando zumo y cáscara de naranja en el proceso de la fermentación.
Vega Campos, Vaniluz Aidita +1 more
core +1 more source
Effect of fermentation and roasting on bioactive compounds in Coffea arabica varieties
Food Chemistry AdvancesPost‑harvest processing strongly shapes coffee chemistry and function. Yet the combined effects of cultivar, fermentation time, and roast degree remain under-characterized when geography is held constant.
Luis Nuñez-Alejos +3 more
doaj +1 more source
Revista Agrotecnológica Amazónica, 2022 Esta investigación buscó evaluar tres tiempos de fermentación 0, 24, 48 y 72 hrs en la calidad del café de variedad Catimor con proceso Honey. El trabajo se realizó en campo y laboratorio.
José Alomía-Lucero +5 more
doaj +1 more source
Agronomy Journal, Volume 118, Issue 2, March/April 2026.Abstract Smallholders produce 60% of global coffee (Coffea arabica) supply but lack recommendations on nutrient management. We tested hypothesized N‐ and K‐driven yield gaps using on‐farm omission trials established across 21 fields in Guatemala. The effects of a single and combined application of N (285 kg ha−1) and K (350 kg ha−1) were evaluated for ...
Heidi Allen Asensio +4 more
wiley +1 more source
Advances in Agriculture, Volume 2026, Issue 1, 2026.Nutritional deficiencies in coffee plants can reduce crop yield and quality, while their visual diagnosis requires specialised knowledge. This study evaluates a heterogeneous hierarchical transfer‐learning framework with hard routeing for classifying nine nutritional‐deficiency categories in coffee leaf images.
Appu Ajil, Befin Babu, Claudia Mazo
wiley +1 more source