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Effects of the orientation of the mountainside, altitude and varieties on the quality of the coffee beverage from the "Matas de Minas" region, brazilian Southeast. Author(s): FERREIRA, W. P. M. Based upon qualitative parameters experiments, this study aims to investigate how the elements of the environment, where the coffee is produced, contribute to the final quality of the product. For the... ... Repository: BDPA Publication year: 2016
Mapping the mountainous climate in the Matas de Minas region, Brazil which influences the top-quality coffee beverages. Author(s): FERREIRA, W. P. M. All the characteristics of the mountainous environment directly influence the coffee crops, and subsequently, on the final coffee note, that reflects the quality of the beverage produced in a region.... ... Repository: BDPA Publication year: 2022
Yield maturation, and beverage quality of arabica coffee progenies under selection in Rondonia state, Brazil. Author(s): TEIXEIRA, A. L.; SOUZA, F. de F.; RAMALHO, A. R.; ROCHA, R. B. In this paper, we studied coffee bean yield, maturation, and other characteristics of special progenies of Arabica coffee (Coffea arabica L.) grown under high temperatures in a low altitude region in... ... Repository: BDPA Publication year: 2014
Yeld maturation, and beverage quality of arabica coffee progenies under selection in Rondonia state, Brazil. Author(s): TEIXEIRA, A. L.; SOUZA, F. de F.; RAMALHO, A. R.; ROCHA, R. B. In this paper, we studied coffee bean yield, maturation, and other characteristics of special progenies of Arabica coffee (Coffea arabica L.) grown under high temperatures in a low altitude region in... ... Repository: BDPA Publication year: 2014
The beverage quality of Conilon coffee that is kept in the field after harvesting: quantifying daily losses. Author(s): FONSECA, A. F. A. da; FERRAO, M. A. G. In search to maintain the coffee quality, the period of time for which the coffee is kept in the plantation afterharvest (waiting transportation for the processing site) is one of the several factors... ... Repository: BDPA Publication year: 2016
Identification of physiological analysis parameters associated with coffee beverage quality. Author(s): ROSA, S. D. V. F. da The demand for high-quality coffee among consumers has generated a great deal of interest among producers in serving this market. Parameters for physiological analyses that can be associated with aspe... ... Repository: BDPA Publication year: 2020
Sensory shelf life estimation of an instant soy-coffee beverage by survival analysis. Author(s): FELBERG, I.; DELIZA, R.; OLIVEIRA, D. R.; SOUZA, A. L. Repository: BDPA Publication year: 2013
Post-harvest effects on beverage quality and physiological performance of coffee beans. Author(s): ROSA, S. D. V. F. da During coffee drying, different temperatures applied to the beans with varied humidity content levels can interfere in the membranes integrity, germination, organic acid and carbohydrate content resul... ... Repository: BDPA Publication year: 2015
Instant soy coffee beverage: chemical stability and bioactive compounds during storage. Author(s): FELBERG, I.; GODOY, R. L. O.; PACHECO, S.; ANTONIASSI, R.; FREITAS, S. C. de Repository: BDPA Publication year: 2012
Do roasting conditions affect consumer liking for coffee beverages? Author(s): DELIZA, R.; FERREIRA, J. C. S.; MATTOS, C. T. G. B. Repository: BDPA Publication year: 2012

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