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Sucrose metabolism during fruit development in coffea racemosa. Sucrose is one of the compounds in the raw coffee bean that has been identified as an important precursor of coffee flavour and aroma. In order to increase our knowledge of sucrose metabolism in coffe... ... Repository: BDPA Publication year: 2008
Biochemical and genomic analysis of sucrose metabolism during coffee (Coffea arabica) fruit development. Sucrose metabolism and the role of sucrose synthase were investigated in the fruit tissues (pericarp, perisperm, and endosperm) of Coffea arabica during development. Acid invertase, sucrose phosphate... ... Repository: BDPA Publication year: 2006
Addition of sucrose on cryoprotectant solution of vitrification enhances the quality of Dorper sheep embryos produced in vivo. This study aimed to evaluate the efficacy of adding sucrose in vitrification solution of ovine embryos produced in vivo. Forty Dorper ewes were selected and superovulated. Immediately prior to the emb... ... Repository: BDPA Publication year: 2015
Sucrose in detoxification of coffee plants with glyphosate drift. The weed control in coffee plants has great importance, as they compete for light, water and nutrients. The chemical control is the most used, emphasizing the glyphosate, however, when applied, drift... ... Repository: BDPA Publication year: 2019
Quality of Heliconia bihai maintained in solutions of pulsing with Aminoethoxyvinylglyicine (AGV) and sucrose. In this work it was evaluate the combination of different concentration of AVG plus 10% sucrose applied as pulsing solution on the quality and longevity of Heliconia bihai. Repository: BDPA Publication year: 2008
Canning of vegetable-type soybean in acidified brine: effect of the addition of sucrose and pasteurization time on color and other characteristics. Repository: BDPA Publication year: 2013
Near infrared spectroscopy determination of sucrose, glucose and fructose in sweet sorghum juice. Sweet sorghumis a very robust cropwhich has the potential to be used in ethanol production due to its high fermentable sugar content present in its stem juice, very similar to sugarcane. Therefore, fo... ... Repository: BDPA Publication year: 2017
Phosphorus and sucrose effect on maize root. Repository: BDPA Publication year: 2010
Evaluation of water and sucrose diffusion coefficients during osmotic dehydration of jenipapo (Genipa americana L.). The apparent diffusion coefficients for sucrose and water during osmotic dehydration of jenipapos were determined. Long time experiments (up to 60 h) were carried out in order to determine equilibrium... ... Repository: BDPA Publication year: 2007
Osmotic dehydration of cashew apple (Anacardium occidentale L.) in sucrose solutions: influence of process variables. The objective of this work was the study of osmotic dehydration of cashew apple slices in sucrose solutions as a function of temperature (30-50 0C), solution concentration (40-60% w/w) and immersion t... ... Repository: BDPA Publication year: 2005

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