Results 291 to 300 of about 7,261,973 (306)

Mid Infrared Spectroscopy and Chemometrics as Tools for the Classification of Roasted Coffees by Cup Quality

Food Chemistry, 2018
Leandro S. Oliveira, Adriana S Franca, Bruno Botelho   +2 more
exaly  

Prediction of Specialty Coffee Cup Quality Based on Near Infrared Spectra of Green Coffee Beans

Talanta, 2016
Bernard De Baets, Pascal Boeckx, Michael Rademaker   +2 more
exaly  

Coffee Biotechnology and Quality

2000
openaire   +1 more source

Quality of Different Honduran Coffees in Relation to Several Environments

Journal of Food Science, 2003
Christian Cilas, Jacques Avelino, B Guyot   +2 more
exaly  

Relationship between coffee quality methods and the coffee price in Honduras

Proceedings of the 2nd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development (LEIRD 2022): “Exponential Technologies and Global Challenges: Moving toward a new culture of entrepreneurship and innovation for sustainable development”, 2022
openaire   +1 more source

Volatile Thiols in Coffee: A Review on Their Formation, Degradation, Assessment and Influence on Coffee Sensory Quality

Food Research International, 2016
Stefania Vichi, Beatriz Quintanilla-Casas   +1 more
exaly  

Identification of Flavor Modulating Compounds That Positively Impact Coffee Quality

Food Chemistry, 2019
Laurianne Paravisini, Devin G Peterson
exaly  

Effect of coffee extraction method on quality of coffee

2018
Gloess, Alexia N., D`Ambrosio, Lucio, Zurfluh-Schönbächler, Barbara, Klopprogge, Babette, Chatelain-Gerber, Karin, Bongartz, Annette, Strittmatter, André, Rast, Markus, Yeretzian, Chahan   +8 more
openaire   +1 more source

Coffee: A Comprehensive Overview of Origin, Market, and the Quality Process

Trends in Food Science and Technology
Larissa Lorrane Rodrigues Borges, Márcia Cristina Teixeira Ribeiro Vidigal, Valdeir Viana Freitas   +2 more
exaly  

Influence of Growing Altitude, Shade and Harvest Period on Quality and Biochemical Composition of Ethiopian Specialty Coffee

Journal of the Science of Food and Agriculture, 2017
Luc Duchateau, Pascal Boeckx, Kassaye Tolessa   +2 more
exaly