Characterization of the Rhizosphere Bacterial Microbiome and Coffee Bean Fermentation in the Castillo-Tambo and Bourbon Varieties in the Popayán-Colombia Plateau by Andrés Felipe Solis Pino, Zuly Yuliana Delgado Espinosa, Efren Venancio Ramos Cabrera

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The quality of coffee offer in the restaurant sectoras a source of competitive advantage by Miško Rađenović, Ana Tripković Marković, Radoslav Ćoso

Subjects: “…coffee, quality, service, Budva, marketing, promotion…”
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Introduction Of Post-Harvest Processing Tehcnology To Increase Production Capacity And Quality Of Coffee Processed By Uph Sekar Rindu, Dampit, Malang Regency by Wenny Bekti Sunarharum, Sudarminto Setyo Yuwono, Erni Sofia Murtini, Kiki Fibrianto, Elok Waziiroh, Eka Shinta Wulandari, Laila Yum Wahibah

Subjects: “…coffee, quality, production capacity, post-harvest…”
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Viability of a terrace covered with porous concrete paving blocks for coffee bean drying by João Pedro Junqueira Gomes, Alisson Pinto Soares Ponzo, Alisson Souza de Oliveira

Subjects: “…Coffee quality. Rainwater infiltration. Rain water.…”
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Influence of Temperature-Controlled Fermentation on the Quality of Mild Coffee (<i>Coffea arabica</i> L.) Cultivated at Different Elevations by Aida Esther Peñuela-Martínez, Sandra Moreno-Riascos, Rubén Medina-Rivera

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Evaluation of physical and chemical characteristics of bean and cup quality of arabica coffee genotypes grown in Southern Ethiopia by Habtamu Gebreselassie, Bizuayehu Tesfaye, Andargachew Gedebo, Kassaye Tolessa

Subjects: “…Coffee quality…”
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Variation in Soluble Sugars in Arabica Coffee Cherry Fruits by João Leonardo Corte Baptistella, Giovane Assoni, Marcio Souza da Silva, Paulo Mazzafera

Subjects: “…coffee quality…”
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Characterization of sensory properties of Yunnan coffee by Jiayi Ma, Jinping Li, Hong He, Xiaoling Jin, Igor Cesarino, Wei Zeng, Zheng Li

Subjects: “…Coffee quality…”
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<i>Kluyveromyces lactis</i> and <i>Saccharomyces cerevisiae</i> for Fermentation of Four Different Coffee Varieties by Danilo José Machado de Abreu, Denis Henrique Silva Nadaleti, Rafaela Pereira Andrade, Tamara Leite dos Santos, Dérica Gonçalves Tavares, Cesar Elias Botelho, Mário Lúcio Vilela de Resende, Whasley Ferreira Duarte

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Combined sensory, volatilome and transcriptome analyses identify a limonene terpene synthase as a major contributor to the characteristic aroma of a Coffea arabica L. specialty cof... by Lison Marie, Jean-Christophe Breitler, Pingdwende Kader Aziz Bamogo, Mélanie Bordeaux, Séverine Lacombe, Maëlle Rios, Marc Lebrun, Renaud Boulanger, Eveline Lefort, Sunao Nakamura, Yudai Motoyoshi, Delphine Mieulet, Claudine Campa, Laurent Legendre, Benoît Bertrand

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Implementation of fuzzy logic control algorithm for temperature control in robusta rotary dryer coffee bean dryer by Nihayatun Nafisah, Ika Noer Syamsiana, Ratna Ika Putri, Wijaya Kusuma, Arwin Datumaya Wahyudi Sumari

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Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing Methods by Silvia Juliana Martinez, Nádia Nara Batista, Ana Paula Pereira Bressani, Disney Ribeiro Dias, Rosane Freitas Schwan

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Sensory profiles of Robusta coffee (Coffea canephora) genetic resources from the Democratic Republic of the Congo by Robrecht Bollen, Robrecht Bollen, Lauren Verleysen, Lauren Verleysen, Benjamin Ntumba Katshela, Jean-Léon Kambale, Tshimi Ebele, Tom Ruttink, Tom Ruttink, Filip Vandelook, Filip Vandelook, Olivier Honnay, Olivier Honnay, Piet Stoffelen

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Aplicação da cromatografia por exclusão e da cromatografia gasosa de alta resolução na análise do café Application of exclusion chromatography and high resolution gas chromatograph... by R. F. A. Moreira, L. C. Trugo, C. A. B. de Maria

Subjects: “…coffee quality…”
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Characterization of chlorogenic acids (CGA) and nine isomers in an F2 population derived from Coffea arabica L. by Iván Loaiza-Campiño, Andrés Villegas-Hincapié, Victoria Arana, Húver Posada

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Associations of Arabica coffee cup quality with green bean geographic origin, physicochemical properties, biochemical composition, and volatile aroma compounds by Markos Makiso Urugo, Yetenayet B. Tola, Biniam T. Kebede, Onwuchekwa Ogah, Dennis Scott Mattinson

Subjects: “…Arabica coffee quality…”
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Selection of Elite Genotypes of Coffee arabica L. to Produce Specialty Coffees by Marcelo Ribeiro Malta, Antonio Carlos Baiao Oliveira, Gilberto Rodrigues Liska, Gladyston Rodrigues Carvalho, Antonio Alves Pereira, Ackson Dimas Silva, Laisa Nayara Alvaro, Diego Menez Mota

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Enhancement of Coffee Quality Attributes by Combining Processing Methods and Varieties by Emiliano Teran

Subjects: “…coffee quality…”
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Infrared-Photoacoustic Spectroscopy and Multiproduct Multivariate Calibration to Estimate the Proportion of Coffee Defects in Roasted Samples by Rafael Dias, Patrícia Valderrama, Paulo Março, Maria Scholz, Michael Edelmann, Chahan Yeretzian

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NUMERICAL APPROACH FOR PREDICTION OF AIRFLOW BEHAVIOR IN COFFEE BEAN MONOLAYERS DURING DRYING PROCESS by Jaime Daniel Bustos-Vanegas, Larissa Aragón, Nelson Gutiérrez-Guzmán, Nancy Córdoba

Subjects: “…coffee quality…”
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