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Coffee adulteration: more than two decades of research
(Taylor and Francis Online, 2015)
Specialty and regular coffee bean quality for cold and hot brewing: Evaluation of sensory profile and physicochemical characteristicsCalidad de granos de café especiales y regulares para preparación en frío y en caliente: Evaluación del perfil sensorial y características fisicoquímicas
(LWT, 2021)
The effect of coffee bean quality (specialty and regular) and brewing method (cold and hot) on the sensory profile and physicochemical characteristics of coffee beverages was studied. Cold brew was prepared by immersion ...
A Systematic Mapping Study of Coffee Quality throughout the Production-to-Consumer Chain
(Hindawi; WileyDiagnóstico y Control de la ContaminaciónMalden, Estados Unidos, 2023)
The effect of storage conditions on coffee seed and seedling quality
(International Seed Testing Association, 2016)
Conservação de cafés especiais em ambiente refrigerado: estudo técnico e econômicoSpecial coffee conservation in a cooled environment: technical and economic study
(Universidade Federal de LavrasPrograma de Pós-graduação em Agronomia/FitotecniaUFLAbrasilDepartamento de Agricultura, 2020)
Aspectos químicos das frações dos defeitos PVA dos grãos de café
(Universidade Federal de LavrasPrograma de Pós-Graduação em Agroquímica e AgrobioquimicaUFLAbrasilDepartamento de Química, 2019)
Bioactive amines
(Universidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOSUFMGRSC Publishing, 2019)
Physico-chemical and sensory interactions of arabica coffee genotypes in different water regimes
(2021-01-01)
The production of specialty coffee has several factors and parameters that are added up in the course of production, so that the quality is expressed in the act of consumption. Based on this scenario, this study included ...
Is Coffee (Coffea arabica L.) Quality Related to a Combined Farmer?Farm Profile?
(Sustainability, 2022)