Coffee cup quality is primarily determined by the type and variety of green beans chosen
and the roasting regime used. Furthermore, green coffee beans are not only the starting …

Nontargeted workflows for chemical hazard analyses are highly desirable in the food safety
and integrity fields to ensure human health. Two different analytical strategies, nontargeted …

Untargeted LC/MS flavoromic profiling was utilized to identify compounds that positively
impact coffee quality. The chemical profiles of eighteen coffee samples and the …

Conventional American cultivars of coffee are no longer adapted to global warming. Finding
highly productive and stable cultivars in different environments without neglecting quality …

Compositions of fatty acid, amino acids, and volatile compound were investigated in green
coffee beans of seven cultivars of Coffea robusta grown in Hainan Province, China. The …

Coffee is the most consumed processed beverage aside from water, and green coffee beans
are the most traded agriculture commodity after petroleum in the world. The agricultural …

Postharvest processing of coffee cherries significantly influences sensory characteristics and
commercial values. Aroma is one of the critical elements in product qualification and …

Gonystylus bancanus wood or ramin wood has been generally known as a source of
agarwood (gaharu) bouya, a kind of agarwood inferior type, or under the exported trading …

Coffee is one of the most valued consumer products. Surprisingly, there is limited scientific
knowledge about the biochemical processes during the storage of green coffee that affects …

Genetic improvement of coffee plants represents a great challenge for breeders.
Conventional breeding takes a too long time for responding timely to market demands …