Physical–Chemical and Metataxonomic Characterization of the Microbial Communities Present during the Fermentation of Three Varieties of Coffee from Colombia …
L Holguín-Sterling, B Pedraza-Claros, R Pérez-Salinas… - Agriculture, 2023 - mdpi.com
The microbial composition and physical-chemical characteristics were studied during the
coffee fermentation of three Coffea arabica L. varieties, Var. Tabi, Var. Castillo General® and …
coffee fermentation of three Coffea arabica L. varieties, Var. Tabi, Var. Castillo General® and …
Microorganismos de suelo y su relación con la calidad de la bebida de café: Una revisión
JA Rojas-Chacón, F Echeverría-Beirute… - Agronomía …, 2024 - revistas.ucr.ac.cr
Abstract Introduction. Coffee (Coffea spp.) is the second most traded product globally and is
cultivated in over eighty countries. This crop is complex due to its belonging to an ecosystem …
cultivated in over eighty countries. This crop is complex due to its belonging to an ecosystem …
Enhanced aroma prediction in coffee fermentation through optical fiber sensor data fusion
RL Faraco Filho, JV de Castro, FO Barino… - Sensors and Actuators A …, 2024 - Elsevier
This study presents the development of a monitoring probe for characterizing aromas during
the coffee fermentation process. Using an optical device created through a Twin Long …
the coffee fermentation process. Using an optical device created through a Twin Long …
Monitoring and Characterization Technology for Coffee Fermentation Aromas: A Data-Driven Approach
R Faraco-Filho, JV De Castro, FO Barino… - IEEE Sensors …, 2024 - ieeexplore.ieee.org
The coffee fermentation process is a crucial step in the production of high-quality coffee.
However, the traditional methods of monitoring the fermentation process are subjective …
However, the traditional methods of monitoring the fermentation process are subjective …
Bacterial and yeast optimization in Arabica coffee fermentation to enhance winey flavor
I TAUFIK, FI SYACHNOORMALIETA… - Biodiversitas Journal of …, 2024 - smujo.id
Taufik I, Syachnoormalieta FI, Istiadi KA, Rusdiana FF, Astuti DI. 2024. Bacterial and yeast
optimization in Arabica coffee fermentation to enhance winey flavor. Biodiversitas 25: 4265 …
optimization in Arabica coffee fermentation to enhance winey flavor. Biodiversitas 25: 4265 …
Imputation of missing microclimate data of coffee-pine agroforestry with machine learning
This research presents a comprehensive analysis of various imputation methods for
addressing missing microclimate data in the context of coffee-pine agroforestry land in UB …
addressing missing microclimate data in the context of coffee-pine agroforestry land in UB …
Lactic acid bacteria diversity and dynamics in colombian coffee fermentation
RC O'Byrne, N Piraneque-Gambasica… - … Science-ISSN 1984 …, 2023 - coffeescience.ufla.br
Lactic acid bacteria (LAB) are recognized in coffee fermentation as key microorganisms in
forming flavor and aroma precursors associated with high-quality beverages. In Colombia …
forming flavor and aroma precursors associated with high-quality beverages. In Colombia …
[HTML][HTML] Identification of microorganisms in wet coffee fermentation Coffea arabica Var Catimor and Castillo in Jardín, Antioquia-Colombia, using culture-dependent …
K Motato-Rocha, MO Román-Morales… - Vitae, 2024 - scielo.org.co
Antecedentes: Los cafés suaves lavados colombianos son reconocidos a nivel mundial por
su buena puntuación sensorial; sin embargo, se han detectado fallas en las prácticas de …
su buena puntuación sensorial; sin embargo, se han detectado fallas en las prácticas de …
[HTML][HTML] Characterization and identification of rhizobacteria associated with Liberica and Robusta coffee rhizosphere
GVD Navarro, DD Quirong, GA Maghanoy… - Technology in …, 2023 - maxapress.com
Coffee is a viable agricultural commodity that makes a positive impact to the Philippine
economy. However, with an increasing trend in domestic consumption, the local coffee …
economy. However, with an increasing trend in domestic consumption, the local coffee …