Results 211 to 220 of about 214,485 (220)

PROCESS FOR IMPROVING THE FLAVOUR OF ROBUSTA COFFEE SORTS

1988
VARSANYI, MARTA, KRAJCZAR, PAL, RUNTAG, TIVADAR, DOERNYEI, JOZSEF   +3 more
openaire   +3 more sources

Discrimination between arabica and robusta coffee species on the basis of their tocopherol profiles

Food Chemistry, 2009
Susana Casal
exaly  

Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans

International Journal of Food Sciences and Nutrition, 2011
José Cochicho Ramalho, Paula Scotti-Campos   +1 more
exaly  

Top grafting compatibility of three robusta coffee superior clones as scion and a local robusta coffee clone as rootstock

AIP Conference Proceedings
Sri Nurmayanti, Resti Puspa Kartika Sari, Made Same, Fariz Afandi   +3 more
openaire   +1 more source

High resolution gas chromatographic method for determination of Robusta coffee in commercial blends

Journal of High Resolution Chromatography, 1994
Giovanni Lercker
exaly  

Optimization of the roasting of robusta coffee ( conillon) using acceptability tests and RSM

Food Quality and Preference, 2001
exaly  

Identification of chemical clusters discriminators of the roast degree in Arabica and Robusta coffee beans

European Food Research and Technology, 2011
José Cochicho Ramalho, Paula Scotti-Campos, Antonio Eduardo Leitao   +2 more
exaly  

Development and Organization of the Bwamba Robusta Coffee Industry

The East African Agricultural Journal, 1937
openaire   +1 more source

Process for improving the quality of Robusta coffee

1991
BECKER RAINER, SCHLABS BRIGITTE, WEISEMANN CLAUS   +2 more
openaire   +1 more source

Metabolite profiles of green leaves and coffee beans as predictors of coffee sensory quality in Robusta () germplasm from the Democratic Republic of the Congo

Applied Food Research
Cédric Delporte, Robrecht Bollen, Caroline Stévigny   +2 more
exaly