Results 21 to 30 of about 237,982 (260)
Canadian Medical Association Journal, 2008 An 85-year-old man with a history of tongue cancer presented to the emergency department with a 2-day history of abdominal distension, pain and constipation. He had no fever or vomiting. A physical examination revealed a distended abdomen with decreased bowel sounds.
Yu-Sung, Lee, Wei-Jing, Lee
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Fermentation, 2020 A few yeast species have been tested frequently to improve the tastes, flavors, and other important quality parameters of coffee. However, continuing evaluations of different yeast species for fermenting green coffee beans will have a significant ...
Mesfin Haile, Won Hee Kang
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Biotropia: The Southeast Asian Journal of Tropical Biology, 2021 In Southeast Asia, Indonesia is the second highest-producing country of coffee beans after Vietnam. Consequently, Indonesia competes with other countries in producing good quality coffee beans. However, not many people have sufficient skills in tackling
Okky S. Dharmaputra +3 more
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Fermentation of Arabica Coffee Beans Using Ohmic Heating Technology in Producing Specialty Coffee [PDF]
, 2020 Coffee is one of the most important agricultural commodities in global market. Therefore, the quality of coffee beans is certainly an important factor whichnotables in considering taste of coffee, especially on flavor profile.
Mustafa, Arnida +6 more
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Quality assessment of coffee beans through computer vision and machine learning algorithms [PDF]
, 2020 The increasing market interest in coffee beverage, lead coffee growers around the world to adopt more efficient methods to select the best-quality coffee beans.
Araújo, Guilherme +5 more
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Ethiopian Journal of Science and Sustainable Development, 2019 Filamentous fungi like Aspergillus, Penicillium, and Fusarium are the common microbial contaminants in many agricultural products including coffee beans.
Teshome Geremew Biru, Dawit Abate Tassew
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Foods, 2023 Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to study the effects of four kinds of probiotics on the volatile components of fermented coffee.
Linfen Zhao +5 more
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Determination of physical and chemical quality of coffee beans under improved potassium fertilization managements [PDF]
, 2021 The quality of coffee is the determining attribute for establishing its price and commercialization. As the classification of coffee quality is a complex process, mainly based on a subjective judgment, difficult to define and measure, a complementary ...
Teixeira, Luiz Antonio Junqueira +5 more
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Kasugamycin influence on bacterial blight of coffee and on green coffee beans physicochemical quality [PDF]
, 2018 Brazil stands out as the world’s largest coffee exporter. However, in the cold and windy regions, such as the southern of Minas Gerais, have been undergoing attack of diseases, including the bacterial blight of coffee caused by the bacterium <em> ...
Paula Tristão Santini +2 more
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The Impacts of Traditional Fermentation Method on the Chemical Characteristics of Arabica Coffee Beans from Bondowoso District, East Java [PDF]
Journal of Pure and Applied Chemistry Research, 2020 Bondowoso district is the predominant supplier of coffee beans, and also known as Republik Kopi. However, there was still insufficient data about the chemical characteristics of coffee from Bondowoso.
Ika Oktavianawati +2 more
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