Results 181 to 190 of about 23,498 (215)
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Caffeoyltyrosine from green robusta coffee beans
Phytochemistry, 1989Abstract A component found in commercial green robusta coffee beans from many origins, but particularly characteristic of those from Angola, has been characterised as N -caffeoyltyrosine.
Michael N. Clifford +2 more
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Testing vertical price transmission for Vietnam's Robusta coffee
Australian Journal of Agricultural and Resource Economics, 2018Vietnam has undergone market reforms over the last three decades; and as a consequence, the coffee sector has become increasingly market‐driven. The success of the government's liberalisation policies in terms of market efficiency is investigated by examining the transmission of both positive and negative price changes for Robusta coffee between export
Mai, Thang Chien +2 more
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Polysaccharides of green Arabica and Robusta coffee beans
Carbohydrate Research, 2001Two independent procedures for the quantitative determination of the polysaccharide content of Arabica Caturra (Coffea arabica var. Caturra) and Robusta ROM (Coffea canephora var. ROM) green coffee beans showed that they both contained identical amounts of polysaccharide.
M, Fischer +3 more
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The Yeast Flora of Fermenting Robusta Coffee
East African Agricultural and Forestry Journal, 1971Laboratoire de Microbiologie, Universite Lovanium, Democratic Republic of the Congo (Kinshasa)
W. Van Pee, J. Castelein
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Comparative effect of coffee robusta and coffee arabica (Qahwa) on memory and attention
Metabolic Brain Disease, 2018The comparative effects of coffee robusta and coffee arabica (Qahwa) on different attention and memory related assignments were measured in a double-blind study of 300 healthy young adult women who were randomly assigned to one of three different drinks: Group I (coffee robusta sachet dissolved in 100 ml of hot water): Group II (coffee arabica): and ...
Waheeb D M, Alharbi +2 more
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Improvement of Robusta coffee aroma with
AbstractBACKGROUNDl‐Leucine powder (LP) was added to green Robusta coffee beans in order to reduce the difference in flavour between Robusta and Arabica coffee. l‐Leucine was selected as an additive based on the Maillard reaction. The pre‐treatment method conducted in this study was a short soaking (M1) or spraying procedure (M2), then LP was added at ...
Ara Jo +3 more
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Analysis of Variability of Robusta Coffee (Coffea canephora var. Robusta) Germplasm in India
Journal of Non Timber Forest Products, 2015Robusta coffee (Coffea canephora Pierre ex Froehner var. robusta) germplasm comprising of 73 collections established in the gene bank of Regional Coffee Research Station, Chundale, Wayanad, India were evaluated with respect to 15 characters including seven growth parameters and eight yield contributing characters, for three successive seasons.
V. Sureshkumar +3 more
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Developing varieties of Robusta coffee
2018Coffee is one of the important agricultural commodities, contributing substantially to the national exchequers of growing countries. Coffee is generally obtained from two types of coffee plants, namely Arabica and Robusta; the two species differ from each other in their centre of origin, breeding behaviour, growth habit, adaptability, production ...
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Transactions of the Chinese Society of Agricultural Machinery
This study evaluates Banyuwangi Regency’s robusta coffee supply chain sustainability using the RAP-Robusta Coffee method across economic, social, and environmental dimensions. The economic dimension scores 55.27 with 15.42% stress and 94.25% determination, emphasizing raw material fulfillment, stock reliability, delivery responsiveness, and product ...
Yusmia Widiastuti +3 more
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This study evaluates Banyuwangi Regency’s robusta coffee supply chain sustainability using the RAP-Robusta Coffee method across economic, social, and environmental dimensions. The economic dimension scores 55.27 with 15.42% stress and 94.25% determination, emphasizing raw material fulfillment, stock reliability, delivery responsiveness, and product ...
Yusmia Widiastuti +3 more
openaire +1 more source