Zobrazeno 1 - 10
of 5 966
pro vyhledávání: '"'Robusta'"'
Autor:
Islam, Md. Al Forhad1, Pitol, Md. Najmus Sayadat2 najmus.sayadat@bfri.gov.bd, Khan, Md. Nabiul Islam1
Publikováno v:
Journal of Tropical Biodiversity & Biotechnology. Dec2023, Vol. 8 Issue 3, p1-15. 15p.
Autor:
J.A. MACHADO FILHO, P.R. COSTA, L. O. DE ARANTES, S. DOUSSEAU-ARANTES, W.P. RODRIGUES, J. CRASQUE, E. CAMPOSTRINI
Publikováno v:
Photosynthetica, Vol 62, Iss 4, Pp 351-360 (2024)
The aim was to investigate the morphological, photosynthetic, and hydraulic physiological characteristics of different genotypes of Coffea canephora under controlled cultivation conditions. Growth, conductance, and hydraulic conductivity of the root
Externí odkaz:
https://doaj.org/article/c898bfd4157d4337baf9fb15932c56f7
Autor:
Isma Dembri, Ahmed Belaadi, Abdelaziz Lekrine, Mohammad Jawaid, Ahmad Safwan Ismail, Djamel Ghernaout
Publikováno v:
Journal of Materials Research and Technology, Vol 33, Iss , Pp 9735-9751 (2024)
Replacing plastic products with fully biodegradable products remains a challenge in our daily lives. Biodegradable hybrid bio composites are designed for various structural and non-structural applications such as car interiors, filaments for 3D print
Externí odkaz:
https://doaj.org/article/117f38adac3e40fd9b1f07869bb441d2
Autor:
Willian dos Santos Gomes, Fábio Luiz Partelli, Tomás Gomes Reis Veloso, Marliane de Cássia Soares da Silva, Aldemar Polonini Moreli, Taís Rizzo Moreira, Lucas Louzada Pereira
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-11 (2024)
Abstract In recent years, the role of microbial communities in agricultural systems has received increasing attention, particularly concerning their impact on plant health and productivity. However, the influence of host plant genetic factors on the
Externí odkaz:
https://doaj.org/article/f781a6e267ab49de9b481a8f1f6b3495
Publikováno v:
Jurnal Riset Perkebunan, Vol 5, Iss 2, Pp 88-93 (2024)
One of the stages in the wet processing of coffee that can affect its flavor is fermentation. Fermentation is the process of removing the mucilage layer that still adheres to the coffee beans, which results in a distinctive coffee aroma and reduces c
Externí odkaz:
https://doaj.org/article/d75a260a32a149248db53fd21a3e2fe0
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 11, Iss 1, Pp 1-13 (2024)
Abstract Background The study investigated the impact of D-xylose and D-ribose soaking methods (autoclaved and non-autoclaved) on Robusta coffee's volatile compounds, α-dicarbonyl compounds (α-DCs), and acetic acid. Robusta coffees were soaked with
Externí odkaz:
https://doaj.org/article/ebe99dfc0edc4a1db82e75ecb6bb54e1
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 12, Iss 3, Pp 143-153 (2024)
ABSTRACT This research focused on the fermentation of coffee beans using commercial yeast containing S. cerevisiae with variations in fermentation duration (5, 10, and 15 hours) and yeast concentration (0%, 1%, 2%, and 3%). The research aimed to u
Externí odkaz:
https://doaj.org/article/de2dd1db740540bab2af387a307b5a77
Autor:
Bhandari, Shes Kanta1 shesu15@yahoo.com, Chhetri, Bir Bahadur Khanal1
Publikováno v:
Austrian Journal of Forest Science / Centralblatt für das Gesamte Forstwesen. 2020, Vol. 137 Issue 2, p133-160. 28p.
Publikováno v:
Austrian Journal of Forest Science / Centralblatt für das Gesamte Forstwesen. 2020, Vol. 137 Issue 2, p109-131. 23p.
Autor:
PHUONG, Do Viet1, Le Pham Tan QUOC1 lephamtanquoc@iuh.edu.vn
Publikováno v:
Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering. 2020, Vol. 13 Issue 1, p107-116. 10p.