Genome-wide identification and expression analysis of the U-box gene family related to biotic and abiotic stresses in Coffea canephora L. [PDF]
Liu S +10 more
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Major Bioactive Compounds in Seeds, Husks, and Leaves of Selected Genotypes of <i>Coffea canephora</i> cv. Conilon from Three Consecutive Crops. [PDF]
DePaula J +4 more
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Crop-to-wild gene flow in wild coffee species: the case of Coffea canephora in the Democratic Republic of the Congo. [PDF]
Verleysen L +12 more
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Protein profile changes during priming explants to embryogenic response in <i>Coffea canephora</i>: identification of the RPN12 proteasome subunit involved in the protein degradation. [PDF]
Carrillo-Bermejo EA +5 more
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Measurement of single Coffea canephora leaf spectro-polarimetric bidirectional reflectance factor dataset. [PDF]
Tumendemberel B +4 more
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Diversity of potential nitrogen-fixing bacteria from rhizosphere of the Coffea arabica L. and Coffea canephora L. [PDF]
Bullergahn VB +6 more
europepmc +1 more source
Transcriptomic Analyses Reveal That Coffea arabica and Coffea canephora Have More Complex Responses under Combined Heat and Drought than under Individual Stressors. [PDF]
Marques I +9 more
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Caffeoylquinic acids distribution in Coffea canephora plantlets
Campa, Claudine +6 more
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An investigation of carotenoid biosynthesis in Coffea canephora and Coffea arabica
Journal of Plant Physiology, 2008Carotenoids are essential components of the photosynthetic apparatus in a wide range of organisms. They participate in the adaptation of plastids to changing environmental light conditions and prevent photo-oxidative damage of the photosynthetic apparatus by detoxifying reactive oxygen species. We identified eight cDNAs from the carotenoid biosynthetic
Andrew J, Simkin +6 more
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Inoculation of yeast and bacterium in wet-processed Coffea canephora
Food Chemistry, 2023This study evaluated the inoculation of Meyerozyma guilliermondii and Bacillus licheniformis, separately or in co-culture, in wet-processed conilon coffee. Wet fermentation was conducted for 48 h. Mesophilic bacteria, lactic acid bacteria, yeasts, and filamentous fungi were counted during fermentation. The inoculation of B.
Bravim, Danielle Gonçalves +6 more
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