Zobrazeno 1 - 10 of 32 pro vyhledávání: '"Aguilar, Philip"'
2
Impact of various extraction parameters on the sensory qualities of coffee
Autor: Berthiot, Laurent, Manez, Jean-Claude, Durand, Noël, Crosville, V., Lorphelin, J., Acher, P., Aguilar, Philip, Meile, Jean-Christophe, Mourlan, B., Montet, Didier
Publikováno v: Proceedings of the 25th International Conference on Coffee Science
The way coffee is consumed has changed over recent years. With the arrival of pods and capsules, coffee preparation has been simplified, though "filter" coffee is still consumed. This raises a question: On what parameters of extraction is it necessar
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3631::2e4a41a9b41dd83df0e9d6867dbbe205
http://agritrop.cirad.fr/579972/
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3
Venezuelan coffee from Biscucuy: the first sensorial evaluation of its aroma potential
Autor: Aguilar, Philip, Ribeyre, Fabienne, Berthiot, Laurent, Bastide, Philippe, Lopez, M.A.
Publikováno v: Proceedings of the 24th International Conference on Coffee Science, San José, Costa Rica, 12th-16th November 2012
In the western part of Venezuela, producing arabica coffee around the town of Biscucuy is traditional. The production area is located in the Andean piedmont, on the municipality of Sucre, in the state of Portuguesa. A development plan was set up by t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3631::cca1af98a7b1955eb55a860554e4a4e6
http://agritrop.cirad.fr/570882/
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4
Les profils sensoriels des cafés sont liés aux terroirs en République dominicaine
Autor: Aguilar, Philip, Ribeyre, Fabienne, Escarramán, Amadeo, Bastide, Philippe, Berthiot, Laurent
Publikováno v: Cahiers Agricultures
Dans une caféiculture dominicaine en pleine évolution, les acteurs de la filière, institutionnels et privés, souhaitent améliorer la commercialisation de leur café. Ils veulent accéder aux marchés à forte valeur ajoutée des cafés spéciaux
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3631::512f738599ea756991fc5479ab15cff8
http://agritrop.cirad.fr/564564/
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6
Coffee Bourbon Pointu of Reunion Island: How to define a terroir to obtain a «Gourmet» coffee
Autor: Aguilar, Philip, Berthiot, Laurent, Descroix, Frédéric
Publikováno v: Proceedings of the 23rd International Conference on Coffee Science
International Conference on Coffee Science
International Conference on Coffee Science, Oct 2010, Bali, Indonesia. pp.1040--1045
Proceedings of the 23rd International Conference on Coffee Science; Bali, Indonesia, October 3-8, 2010
International audience; New ways of coffee consumption have emerged with the development of specialty coffees and terroir coffees. Producing coffee in a European country is a challenge according to the cost of labour. Nevertheless, farmers of the Reu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ea484559526e4d0eb17780c1572dc6b0
https://hal.univ-reunion.fr/hal-01193253
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7
Coffee Bourbon Pointu of Reunion Island: The post-harvest process is one of the keys to achieve the best sensorial quality
Autor: Aguilar, Philip, Berthiot, Laurent, Descroix, Frédéric
Publikováno v: Proceedings of the 23rd International Conference on Coffee Science
International Conference on Coffee Science
International Conference on Coffee Science, Oct 2010, Bali, Indonesia. pp.1026--1029
Proceedings of the 23rd International Conference on Coffee Science; Bali, Indonesia, October 3-8, 2010
International audience; Producing coffee in a European country is a challenge according to the cost of labour. Faced to the need to substitute non profitable crops like perfume plants (Geranium rosa), farmers of the Reunion Island, the French island
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c1b2b6778cbe3e61f5d07e7ce18a821d
https://hal.univ-reunion.fr/hal-01193250
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8
Yield variation and biomass measurements on mature cocoa trees in Vanuatu
Autor: Bastide, Philippe, Aguilar, Philip, Lachenaud, Philippe, Paulin, Louis, Jimmy, Isaac, Bouletare, G.
Publikováno v: 15th International Cocoa Research Conference : cocoa productivity, quality, profitability, human health and the environment
Pour acquérir une meilleure compréhension de la façon dont fonctionne un peuplement de cacaoyers adultes lorsqu'il est en phase de pleine production, il est nécessaire d'évaluer la biomasse représentée par les individus de ce peuplement. Il s'
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3631::33aa47c37e67ef0cc57d3f6db2c1ccc0
http://agritrop.cirad.fr/553743/
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9
Potentiel agronomique de clones de cacaoyers selectionnes localement et introduits au Vanuatu
Autor: Bastide, Philippe, Aguilar, Philip, Paulin, Didier, Bouletare, G.
Publikováno v: 15th International Cocoa Research Conference : cocoa productivity, quality, profitability, human health and the environment
Le cacaoyer a été introduit au Vanuatu des la fin du XIXeme siècle. Les diverses origines (Criollo de Ceylan, Forastero de Java, Trinitario de Papouasie et de Fidji) se sont particulièrement bien adaptées aux conditions édaphoclimatiques favora
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3631::13dd6548aa862dbe6af1d7699e8aed02
http://agritrop.cirad.fr/553783/
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