Results 51 to 60 of about 7,261,973 (306)

Ligand Assisted Epitaxial Growth of CsPbBr3 Microcrystal Resonators With Record ‐Low Lasing Thresholds

Advanced Functional Materials, EarlyView.
Solution‐based ligand‐assisted epitaxial growth (LAEG) yields high‐quality CsPbBr3 microcrystals on different substrates with superior morphology, passivated surfaces, and high photoluminescence quantum yield. These robust micro‐resonators achieve record‐low room‐temperature lasing thresholds of 7.2 kW·cm−2 and maintain operational stability up to 90 ...
Shuyu Zhou, Viktor Rehm, Zijian Peng, Tomáš Hrbek, Anastasia Barabash, Christoph J. Brabec, Berke Özyalin, Yufei Han, Johannes Böhmer, Johannes Will, Erdmann Spiecker, Klaus Götz, Tobias Unruh, Jędrzej Korczak, Tomasz Story, Felix Hilpert, Olaf Brummel, Jörg Libuda, Iva Matolínová, Wolfgang Heiss   +19 more
wiley   +1 more source

Physicochemical and Sensory Properties of Arabica Coffee Beans of Arara cv. Dried Using Different Methods

Foods
The coffee fruit is preferably harvested at the cherry stage, with high moisture and metabolic activity, and must then undergo a drying process for better preservation of the bean and its sensory attributes.
Emerson G. Coelho, Pedro L. L. Bertarini, Matheus S. Gomes, Laurence R. Amaral, Marta F. Zotarelli, Líbia D. Santos, Ricardo C. Santana   +6 more
doaj   +1 more source

Effects of shade on growth, production and quality of coffee (Coffea arabica) in Ethiopia [PDF]

, 2011
The research work was conducted to evaluate the effect of shade on growth and production of coffee plants. To achieve this, growth and productivity of coffee plants growing under shade trees were compared with those of coffee plants growing under direct ...
Bote, A.D., Struik, P.C.
core  

Effect of extraction processing parameters using a ribbon blender on the physicochemical properties of coffee [PDF]

In this study, we investigated the impact of water-coffee ratio, time, and stirring speed on percolation in a horizontal ribbon blender. We analyzed their influence on total soluble solids, extraction rate, titratable acidity, and extraction yield.
Moreno Moreno, Fabian Leonardo, Barriga, P.A., Moreno, Fabian Leonardo Moreno, Pardo, Ruth Yolanda Ruiz, Ruiz Pardo, Ruth Yolanda, Barriga, Paula Andrea Mayorga   +5 more
core   +1 more source

Intracrystalline Void‐Mediated Toughening of Brittle Crystals in Quail Eggshells

Advanced Functional Materials, EarlyView.
In quail eggshells, the high density and disordered arrangement of intracrystalline voids inhibit lattice cleavage, suppress long‐range crack propagation, and promote deformation twinning and quasi‐plasticity, serving as an essential toughening motif. We show that these voids remain within a narrow subcritical size range and therefore predominantly do ...
Jingxiao Zhong, Qihang Wang, Andre E. Vellwock, Sinuhe Perea Puente, Tingting Zhu, Jia Hui Lim, Kadda Medjoubi, Sebastian Hoerl, Erika Griesshaber, Wolfgang W. Schmahl, Yannicke Dauphin, Emeline Raguin, Peter Werner, Francesco Stellacci, Michael V. Swain, Peter Fratzl, Shahrouz Amini   +16 more
wiley   +1 more source

Intelligent Electrochemical Sensing: A New Frontier in On-the-Fly Coffee Quality Assessment

Chemosensors
Quality control is mandatory in the food industry and chemical sensors play a crucial role in this field. Coffee is one of the most consumed and commercialized food products globally, and its quality is of the utmost importance.
Simone Grasso, Maria Vittoria Di Loreto, Alessandro Zompanti, Davide Ciarrocchi, Laura De Gara, Giorgio Pennazza, Luca Vollero, Marco Santonico   +7 more
doaj   +1 more source

Production, productivity, quality and chemical composition of Ethiopian coffee

Cogent Food & Agriculture, 2023
Ethiopia is the fifth-largest coffee producer in the world. The country has made continuous efforts to enhance the production, productivity and quality of its coffee. Yet, comprehensive data on these issues are scant.
Mohammed Worku
doaj   +1 more source

Influence of coffee/water ratio on the final quality of espresso coffee [PDF]

Journal of the Science of Food and Agriculture, 2007
AbstractEspresso coffee is a polyphasic beverage in which the physico‐chemical and sensory characteristics obviously depend on both the selection of ground roasted coffee and the technical conditions of the percolation process. The aim of this work was to evaluate the influence of the coffee/water ratio on the physico‐chemical and sensory quality of ...
Andueza, S. (Susana), Vila, M.A. (María A.), Cid, C. (Concepción), Peña, M.P. (María Paz) de   +3 more
openaire   +2 more sources

Digitally Printed Eco‐Friendly Electronic Devices

Advanced Functional Materials, EarlyView.
Fabrication of electronics using eco‐friendly materials through digital printing routes is a promising strategy for improving life cycle sustainability and reducing the environmental impacts of conventional manufacturing. This review highlights state‐of‐the‐art eco‐friendly materials, green ink formulations, various resource‐efficient digital printing ...
Nitheesh M. Nair, Mikel Rincón‐Iglesias, Cristian Mendes‐Felipe, Fatemeh Etehadi, Senentxu Lanceros‐Méndez, Gerardo Hernandez‐Sosa   +5 more
wiley   +1 more source

Coffee Drying and Processing Method Influence Quality of Arabica Coffee Varieties (Coffea arabica L.) at Gomma I and Limmu Kossa, Southwest Ethiopia

Journal of Food Quality, 2022
Solar tunnel drying and semiwash processing methods are popular among coffee growers in southwestern Ethiopia. However, the effect of these processing methods on coffee quality has not been studied in detail.
Elfinesh Firdissa, Ali Mohammed, Gezahegn Berecha, Weyessa Garedew   +3 more
doaj   +1 more source