Related references
Note: Only part of the references are listed.Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method
Mohammed Worku et al.
FOOD RESEARCH INTERNATIONAL (2018)
The typicity of coffees from different terroirs determined by groups of physico-chemical and sensory variables and multiple factor analysis
Maria Brigida dos Santos Scholz et al.
FOOD RESEARCH INTERNATIONAL (2018)
Influence of growing altitude, shade and harvest period on quality and biochemical composition of Ethiopian specialty coffee
Kassaye Tolessa et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee
Egidio Ribeiro Diego et al.
African Journal of Agricultural Research (2016)
Reproducibility of coffee quality cupping scores delivered by cupping centers in Ethiopia
Mohammed Worku et al.
JOURNAL OF SENSORY STUDIES (2016)
Fatty acid profiles and parameters of quality of specialty coffees produced in different Brazilian regions
Pereira Figueiredo Luisa et al.
African Journal of Agricultural Research (2015)
Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality
B. Bertrand et al.
FOOD CHEMISTRY (2012)
Chlorogenic acids and other relevant compounds in Brazilian coffees processed by semi-dry and wet post-harvesting methods
Giselle S. Duarte et al.
FOOD CHEMISTRY (2010)
Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans
Thierry Joet et al.
FOOD CHEMISTRY (2010)
Special issue on correspondence analysis and related methods
J. Blasius et al.
COMPUTATIONAL STATISTICS & DATA ANALYSIS (2009)
Genotypic and Environmental Effects on Coffee (Coffea arabica L.) Bean Fatty Acid Profile: Impact on Variety and Origin Chemometric Determination
Diana Villarreal et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Nutrient accumulation in coffee fruits at four plantations altitude: Calcium, magnesium and sulfur
Bruno Galveas Laviola et al.
REVISTA BRASILEIRA DE CIENCIA DO SOLO (2007)
Transient occurrence of seed germination processes during coffee post-harvest treatment
Gerhard Bytof et al.
ANNALS OF BOTANY (2007)
Comparison of bean biochemical composition and beverage quality of Arabica hybrids involving Sudanese-Ethiopian origins with traditional varieties at various elevations in Central America
Benoit Bertrand et al.
TREE PHYSIOLOGY (2006)
Influence of processing on the content of sugars in green Arabica coffee beans
Sven Knopp et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)
Germination of coffee seeds and its significance for coffee quality
D Selmar et al.
PLANT BIOLOGY (2006)
Effects of slope exposure, altitude and yield on coffee quality in two altitude terroirs of Costa Rica, Orosi and Santa Maria de Dota
J Avelino et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
Influence of processing on the generation of γ-aminobutyric acid in green coffee beans
G Bytof et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2005)
Quality of different Honduran coffees in relation to several environments
F Decazy et al.
JOURNAL OF FOOD SCIENCE (2003)
The cell cycle and seed germination
JM Vázquez-Ramos et al.
SEED SCIENCE RESEARCH (2003)