Background The physicochemical characteristics and flavour of coffee are related to the volatile and non-volatile compounds produced during roasting, which reach the coffee cup upon brewing. Scope and approach This ...

Nutrient discharge into rivers and estuaries and the factors that control it need to be further understood to decrease the risk of harmful algae blooms on these ecosystems. Preliminary seasonal physicochemical parameters ...

Eucalyptus (Eucalyptus urograndis) production has significantly advanced over the past few years in Brazil, especially with regard to acreage and productivity. Machine learning has made significant advances in most varied ...

Although cassava is of great importance as a starch source for industrial purposes or food consumption, the evaluation of different varieties is an under-investigated topic. Thus, in order to contribute to the identification ...

Hydrological processes such as advection, resuspension, estuarine circulation, internal waves, tidal stirring, vertical mixing and stratification are the main physical forces affecting the phytoplankton distribution ...