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Caracterização agronômica e sensorial de diferentes genótipos de Bourbon visando à produção de cafés especiais. O consumo mundial de café tem sofrido pouca variação quanto à quantidade, no entanto a busca por cafés de excelente qualidade tem crescido em larga escala, o que justifica o investimento em pesquisas... ... Repository: BDPA Publication year: 2021
Checagem da pureza genética de amostras de café bourbon por meio de marcador microssatélite. O grupo Bourbon se destaca dentre as cultivares de café arábica pelas suas características sensoriais superiores e maior valorização no mercado. Além da origem, da sustentabilidade e dos aspectos físi... ... Repository: BDPA Publication year: 2022
Composição nutricional e valor calórico da mucilagem do café bourbon. Repository: BDPA Publication year: 2009
Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee. The present study was carried out to analyze chemical descriptors present in the raw coffee bean and to establish an association of these descriptors with the sensorial quality of the coffee beverage,... ... Repository: BDPA Publication year: 2016
Sensory quality of arabica coffee (Coffea arabica) genealogie groups the sensogram and content analysis. This work evaluated the sensory quality of coffee genotype groups , discriminated by their genealogical origin, based on current methodology of the specialty coffee market and use of the "Sensogram" a... ... Repository: BDPA Publication year: 2015
Potential of híbrido de timor germplasm and its derived progenies for coffee quality improvement. This work evaluated the Híbrido de Timor germplasm and the potential of its derivedprogenies as genetic resources to improve coffee quality,with focus on the specialty coffee market. Thirty eight Coff... ... Repository: BDPA Publication year: 2015
Divergence among arabica coffee genotypes for sensory quality. The production of specialty coffees is the main criterion to add value to the product. However, there is a lack of information regarding genetic variability of C. arabica for quality improvement. The... ... Repository: BDPA Publication year: 2016
Teor de açúcar da água residuária do processamento do café. A fermentação dos açúcares contidos na mucilagem da água residuária do café (ARC) possibilita obter álcool. Para se obter bom rendimento de álcool é necessário ajustar o teor de açúcar da ARC para 16°... ... Repository: BDPA Publication year: 2007
Caracterização da qualidade de bebida e outras características de acessos do banco de germoplasma de café de Minas Gerais. Seis acessos de Bourbon Amarelo, sete de Bourbon Vermelho e nove de Híbrido de Timor, do Banco de Germoplasma de Café de Minas Gerais foram caracterizados quanto à qualidade sensorial da bebida e outr... ... Repository: BDPA Publication year: 2011
Genome introgression of Híbrido de Timor and its potential to develop high cup quality C. arabica cultivars. Híbrido de Timor is the principal source for disease and pest resistance genes in C. arabica breeding program worldwide. The part of the chromosome responsible for resistance introgressed from C. cane... ... Repository: BDPA Publication year: 2020

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