Results 41 to 50 of about 7,261,973 (306)

Characteristics of Quality Profile and Agribusiness of Robusta Coffee in Tambora Mountainside, Sumbawa [PDF]

, 2014
Coffee development in Indomesia by means of optimalizing local resources needs to be done for increasing national coffee production as well as for expanding domestic and international markets.
Lya Aklimawati, ., Yusianto, Yusianto ., Surip Mawardi, Aklimawati, Lya, Mawardi, Surip   +5 more
core   +1 more source

MagmaFlow: A desktop platform for artificial intelligence‐driven expression analysis

FEBS Open Bio, EarlyView.
MagmaFlow is a free, no‐code platform for gene expression analysis. It generates interactive volcano plots, links genes to literature, pathways, and diseases, prioritizes candidates using millions of publications, identifies affected biological processes, builds network diagrams, and exports publication‐ready figures and reports for macOS and Windows ...
Carlos E. Buss, Ao Li, Eduardo H. Gilglioni, Mayank Bansal, Sumeet Pal Singh, Latifa Bakiri, Alessandra K. Cardozo, Esteban N. Gurzov   +7 more
wiley   +1 more source

Impact of roasting and storage conditions on the shelf stability of Thai Arabica coffee

Journal of Agriculture and Food Research
This research investigated the impact of roasting levels and storage conditions on coffee quality by analyzing moisture content (MC), color, peroxide value (PV), shelf-life, and volatile compounds using solid-phase microextraction-gas chromatography/mass
Sai Aung Moon, Sirirung Wongsakul, Hiroaki Kitazawa, Rattapon Saengrayap   +3 more
doaj   +1 more source

Laser‐Induced Graphene from Waste Almond Shells

Advanced Functional Materials, EarlyView.
Almond shells, an abundant agricultural by‐product, are repurposed to create a fully bioderived almond shell/chitosan composite (ASC) degradable in soil. ASC is converted into laser‐induced graphene (LIG) by laser scribing and proposed as a substrate for transient electronics.
Yulia Steksova, Anna Chiara Bressi, Marina Galliani, Attilio Marino, Gianni Ciofani, Eduardo Machado‐Charry, Hilda Gomez Bernal, Alessandra Francini, Luca Sebastiani, Francesco Greco   +9 more
wiley   +1 more source

Biophysical Factors and Agronomic Practices Affected Quality and Biochemical Compositions of Coffea arabica in South and Southwestern Ethiopia

International Journal of Agronomy
Arabica coffee is grown at higher elevations in Ethiopia and when grown on healthy soils typically yields denser and harder beans that are more highly valued due to their elevated sugar content, resulting in complex and desirable flavors. The biochemical
Bealu Girma, Abrar Sualeh, Wubishet Tamirat, Mohammed Aman, Adugna Bayata, Zelalem Bekeko   +5 more
doaj   +1 more source

Comparative analysis of post-harvest processing and drying techniques on the cupping quality of Thai Arabica coffee

Journal of Agriculture and Food Research
Climate variability poses significant challenges to Thai Arabica coffee. Unstable weather has negatively impacted the quality of Northern Thai Arabica, leading to issues with quality consistency and reduced market competitiveness for Thai coffee growers.
Sai Aung Moon, Sirirung Wongsakul, Hiroaki Kitazawa, Rattapon Saengrayap   +3 more
doaj   +1 more source

Gradient‐Conductivity Architecture Enables Synchronous Enhancement of Sensitivity and Detection Range in Multifunctional All‐Paper Sensors

Advanced Functional Materials, EarlyView.
A gradient‐engineered all‐paper sensor is fabricated by integrating MXene and in situ grown AgNPs within hierarchical cellulose networks. The device breaks the sensitivity–detection range trade‐off through cascaded conductive pathways, enabling ultrahigh pressure sensitivity, humidity–pressure decoupled dual‐mode sensing, and outstanding EMI shielding,
Ao Li, Jun Xu, Dezhong Xu, Zhaohui Zhang, Jiyi Li, Daxian Cao, Kefu Chen, Mizi Fan   +7 more
wiley   +1 more source

Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation

Frontiers in Microbiology, 2019
Coffee quality has recently become a high demand of coffee consumers, due to all the specialty coffees available on the market. Specialty coffees can be generated by favoring growth of some groups of microorganisms during fermentation or by using ...
Silvia Juliana Martinez, Ana Paula Pereira Bressani, Disney Ribeiro Dias, João Batista Pavesi Simão, Rosane Freitas Schwan   +4 more
doaj   +1 more source

Extraction, Isolation and Nutritional Quality of Coffee Protein

Foods, 2022
Coffee protein is reported to have high levels of branched-chain amino acids of value in sports nutrition and malnutrition recovery. However, data demonstrating this unusual amino acid composition are limited. We investigated the extraction and isolation of protein concentrates from coffee bean fractions, viz. green coffee, roasted coffee, spent coffee
Bhattarai, Rewati Raman, Al-Ali, Hayder, Johnson, Stuart K.   +2 more
openaire   +3 more sources

Sensory quality prediction of coffee assessed by physicochemical parameters and Multivariate model [PDF]

, 2020
Beverages from roasted coffee can be classified according to their sensory quality into Gourmet, Superior, Traditional, and not recommended for supply coffee.
Antônio Morgano, Marcelo, Miguel Castro Ferreira, Marcia, Domingues, Laricia Oliveira Cardoso, de Oliveira Garcia, Aline   +3 more
core   +1 more source