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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. 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
Influence of hulling and storage conditions on maintaining coffee quality. Storage is important in the coffee post-harvest. Determining the maximum period that coffee can remain storaged is important aiming to reduce losses in quality and, consequently, allow the producer to... ... Repository: BDPA Publication year: 2023
Nutrient contents in the mucilaginal extract and in the flour from the skin of coffee fruits. The processing of coffee fruits in order to obtain peeled cherry coffee generates residues such as the husk, which is used in fertilization and animal feed, and the mucilage, which comes out with the... ... Repository: BDPA Publication year: 2022
Development of coffee plant under different doses of an amino acid-based organomineral product. Abstract: Brazil is the largest coffee producer in the world. In view of the concern for sustainable development in its economic, social and environmental dimensions, the present study was developed t... ... Repository: BDPA Publication year: 2020
Mapping the mountainous climate in the Matas de Minas region, Brazil which influences the top-quality coffee beverages. 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
The new standpoints for the terroir of coffea canephora from Southwestern Brazil: edaphic and sensorial perspective. The sensory profile from the Coffea canephora stands out for being denser, less sweet, presenting less acidity, and having characteristics of a marked aroma of roasted cereals. Coffee is essentially a... ... Repository: BDPA Publication year: 2022
Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing. Post-harvest processing (PHP) modifies the quality of the coffee and increases the value of coffee production. The choice of PHP to apply depends primarily on the available infrastructure, local clima... ... Repository: BDPA Publication year: 2020
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
The complete mitochondrial genome of Leucoptera coffeella (Lepidoptera: Lyonetiidae) and phylogenetic relationships within the Yponomeutoidea superfamily. The coffee leaf miner (Leucoptera coffeella) is one of the major pests of coffee crops in the neotropical regions, and causes major economic losses. Few molecular data are available to identify this p... ... Repository: BDPA Publication year: 2024
Expression of candidates genes for drought tolerance related to ABA signaling in roots of C. Canephora. Repository: BDPA Publication year: 2015

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