Results 71 to 80 of about 214,485 (220)

Classification, physicochemical, soil fertility, and relationship to Coffee robusta yield in soil map unit selected [PDF]

, 2020
The research was aimed (1) to classify, characterize the physicochemical properties, determine the fertility of the soil, and (2) to obtain the relationship of soil fertility on the character yield for Coffee robusta in the 10 units of the soil map (SMUs)
Karim, Abubakar, Hanum, Hamidah, Nasution, Zulkifli, Marbun, Posma   +3 more
core   +1 more source

VIABILITY OF ROBUSTA COFFEE (Coffea canephora) SEEDS AT SEVERAL CONCENTRATIONS AND DURATION OF GIBERELIN (GA3)

Jurnal Riset Perkebunan, 2023
Robusta coffee (Coffea canephora) germination takes a long time because robusta coffee beans have a hard seed coat that makes it difficult for water and oxygen to penetrate, causing the germination process to be hampered.
Lilis Karlina, Dede Suhendra, Warnita
doaj   +1 more source

Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Considerable research has focused on non‐Saccharomyces yeasts to explore their biochemical potential and genetic diversity beyond the capabilities of the conventional starter culture, Saccharomyces cerevisiae. Among these, species of the genus Pichia have emerged as promising candidates in diverse food fermentation systems. Although studies on
Hosam Elhalis
wiley   +1 more source

Online Thermal Analysis of Batch Roasted Coffee Beans [PDF]

, 2014
We constructed and instrumented a fluidised-bed coffee roaster. This work has been carried out as part of a search for the “ideal point”, which is the point in time when an expert roaster would terminate the roast in order to yield beans that produce the
Kelly, Cameron B.D., Scott, Jonathan B., Kelly, Cameron Brian Desmond   +2 more
core  

Coping with drought: Lessons learned from robusta coffee growers in Vietnam [PDF]

, 2021
An improved understanding of the benefits and uptake of drought mitigation strategies under a changing climate is critical to ensure effective strategies are developed. Here, using 10 years (2008–2017) of farm data from 558 farmers distributed across the
Jarrod Kath, Louis Kouadio, Mushtaq, Shahbaz, Kouadio, Louis, Stone, Roger, Shahbaz Mushtaq, Vivekananda Byrareddy, Roger Stone, Byrareddy, Vivekananda, Kath, Jarrod   +9 more
core   +1 more source

ADOPSI STANDAR INDIKASI GEOGRAFIS OLEH PETANI KOPI ROBUSTA DI KABUPATEN TEMANGGUNG

Jurnal Agrisep, 2020
Coffee is a superior commodity that has a big role in the Indonesian economy. Temanggung Regency is one of the regions in Central Java that has a high coffee production and broad market share, especially for Robusta coffee.
Nuning Setyowati Sumarjo, Hanifah Ihsaniyati Ihsaniyati, Pardono Pardono Pardono   +2 more
doaj   +1 more source

Microbiological Quality of Roasted Coffee and Survival Dynamics of Dry‐Inoculated Bacteria During Storage

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT This study evaluated the microbiological quality of 78 roasted coffee samples commercialized in Brazil, including whole‐bean and ground products, and investigated the survival of bacterial species of food safety importance in roasted ground coffee during storage.
Dionisio Pedro Amorim‐Neto, Jaqueline Sousa Correia, Matheus Péricles Silva Láscaris, Carla Alves Barbosa, Bárbara Cipulo Legabão, Angelica Zaninelli Schreiber, Anderson S. Sant'Ana   +6 more
wiley   +1 more source

Interaction Among Microbiota, Chemical Composition, and Quality Variations in Coffea arabica Across Altitudinal Gradients During Wet Processing

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Fermentation significantly altered the dominant bacterial genera from Sphingomonas and Pleomorphomonas (before fermentation) to Weissella and Lactobacillus (after fermentation), while Cladosporium and Fusarium remained the dominant fungal genera. Notably, non‐volatile compounds in de‐pulping coffee beans and volatile compounds of roasted coffee beans ...
Xiaojing Shen, Yamei Wu, Qi Wang, Wenhua Chen, Bintao Peng, Surui Lu, Ying Yang, Kunyi Liu, Jilai Zhang   +8 more
wiley   +1 more source

Determining Optimum Point of Robusta Coffee Bean Roasting Process for Taste Consistency [PDF]

, 2018
Roasting is an important coffee bean processing that affect quality and flavor consistency. Roasting parameters are summarized in the roasting profile which describe density, water content, pH, yield, taste, time and temperature as well as roasting ...
Widyotomo, Sukrisno, Andi Dharmawan, Firstyoryza Cahyo, Sukrisno Widyotomo, Dharmawan, Andi, Cahyo, Firstyoryza   +5 more
core   +1 more source

PEMETAAN KARAKTERISTIK KIMIA BIJI KOPI ARABIKA GAYO DAN ROBUSTA GAYO

Jurnal Teknologi dan Industri Pangan, 2020
The distinctive aroma and taste of roasted coffee can be due to varietal differences in green coffee beans. The purpose of this research was to map the chemical characteristics of green coffee beans of Gayo arabica and Gayo robusta using principal ...
Maya Saputri, Hanifah Nuryani Lioe, C. Hanny Wijaya   +2 more
doaj   +1 more source