Results 11 to 20 of about 258,309 (212)
Lactic acid bacteria diversity and dynamics in colombian coffee fermentation
, 2023 Lactic acid bacteria (LAB) are recognized in coffee fermentation as key microorganisms in forming flavor and aroma precursors associated with high-quality beverages.
Piraneque-Gambasica, Nelson +5 more
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Frontiers in Plant Science, 2014 Coffee leaf rust caused by the fungus Hemileia vastatrix is the most damaging disease to coffee worldwide. The pathogen has recently appeared in multiple outbreaks in coffee producing countries resulting in significant yield losses and increases in costs
Marco Aurelio Cristancho +12 more
doaj +1 more source
Intensity of vascular streak dieback in different cocoa clones and various agro-climatic conditions
Coffee and Cocoa Research Journal, 2017 Vascular streak dieback (VSD) is one of the main diseases on cocoa. This disease can produce a heavy damage in susceptible plants. Agro-climatic condition influences the VSD disease severity level.
Indah Anita-Sari +6 more
doaj +1 more source
Potential and Stability of Promising Fine Flavor Cocoa Clones in Different Seasons:
Coffee and Cocoa Research Journal, 2020 The intensity of vascular streak dieback (VSD) disease is one of the major causes of decreased fine flavor cocoa production in Indonesia; therefore, it is essential to develop superior planting materials resistant to this disease.
Indah Anitasari +2 more
doaj +1 more source
Coffee and Cocoa Research Journal, 2013 Black pod disease caused by Phytophthora palmivorafungus is one of the important diseases on cocoa crop. Pod rot is the most important disease because it may cause loss of cocoa pod.
Sakti Widyanta Pratama +3 more
doaj +1 more source
, 2023 The goal is to improve the flavors of Arabica coffee by combining semi-carbonic maceration (SCM) process, with enzymatic process at various lengths and temperature.
Wanphen Jitjaroen +5 more
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Carbon stock in different ages and plantation systemof cocoa: allometric approach
Coffee and Cocoa Research Journal, 2009 Indonesia has 1.5 million hectare of cocoa plantation in 2008. which hasstrategic position in carbon dioxide absorption to decrease global warming. Biomass approach method in plants carbon stock estimation specific for cocoa is still not available.
Fitria Yuliasmara +2 more
doaj +3 more sources
Coffee and Cocoa Research Journal, 2012 Development of specialty coffee product needs to be done by producing a product that has a good flavor, unique, and different from the axisting specialty coffee products.
Dwi Nugroho +3 more
doaj +1 more source
Differences in chemical characteristics due to different roasting of robusta coffee beans
, 2023 Roasting is a process that contributes to the formation of compounds and flavors in coffee beans. Temperature and length of time are the main factors in the roasting process.
Yunianta Yunianta +5 more
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