eventYear 2008 placeLocation -22.9098833, -47.0625812 275 Results Search by title or author Biochemistry and Biotechnology of Green CoffeeTranscription Analysis of a Pectin Methylesterase Isoform in Coffea arabica L.Leite T.F., Budzinski I.G.F., Cação S.M.B., Pereira L.F.P., Vieira L.G.E. (Brazil) Biochemistry and Biotechnology of Green CoffeeCoffEST is the Complete Resource for Coffea spp. EST AnalysisBarbosa A.V., Sales R.M.O.B., da Silva F.R. (Brazil) Biochemistry and Biotechnology of Green CoffeeOptimization of Protein Coffee Leaf Quantification by Fluorescent Immunodetection MethodSoares E.A., Araujo S.H.C., Soares C.Q.G., Almeida A.M., Loureiro M.E. (Brazil) Biochemistry and Biotechnology of Green CoffeeCoffee Beans Contents of Soluble Solids and Chlorogenic Acids in Stock Plants of RobustaFazuoli L.C., Braghini C.A., Salva T.J.G., Braghini M.T., Silvarolla M.B., Mistro J.C., Gallo P.B. (Brazil) Biochemistry and Biotechnology of Green CoffeeUse of Pichloram for Somatic Embryogenesis Induction in Coffee (Coffea arabica L.) Leaf ExplantsFerreira M.R. de A., Ferreira J.M., Teixeira J.B. (Brazil) Biochemistry and Biotechnology of Green CoffeeOptimization of Somatic Embryogenesis in Coffee (Coffea arabica L.) Leaf ExplantsTeixeira J.B., Junqueira C.S., Carvalho C.H.S. (Brazil) Biochemistry and Biotechnology of Green CoffeeEffect of Peg on the Somatic Embryogenesis of Coffea arabica GenotypesAlmeida J.A.S., Machado D.F.S.P., Silvarolla M.B., Machado E.C. (Brazil) Biochemistry and Biotechnology of Green CoffeeComparative Proteomic Analysis of Coffea arabica Somatic Embryos in the Different Stages of EmbryogenesisSato J.H., Teixeira J.B., Eira M.T.S., Franco O.L., Mehta A. (Brazil) Biochemistry and Biotechnology of Green CoffeeExsudate Coloring Test to Evaluate the Physiological Quality of Coffee SeedsHilst P.C., Dias D.C.F.S., Mantovani-Alvarenga E., Dias L.A.S. (Brazil) Biochemistry and Biotechnology of Green CoffeeGenetic Diversity of Colletotrichum Species Associated to Coffee in Colombia and Their Relationship to CBD Causing IsolatesRodriguez A., Loureiro A., Varzea V., Gaitan A. (Colombia) Biochemistry and Biotechnology of Green CoffeeDifferential Induction of Superoxide Dismutase in Coffea arabica - Hemileia vastatrix InteractionsGuerra-Guimarães L., Cardoso S., Martins I., Loureiro A., Bernardes da Silva A., Varzea V.M.P., Silva M.D.C. (Portugal) Biochemistry and Biotechnology of Green CoffeeHistological and Ultrastructural Characterization of Coffee Resistance to Colletotrichum kahawaeLoureiro A., Silva M.D.C., Varzea V.M.P., Moncada P., Bertrand B., Nicole M. (Portugal) Biochemistry and Biotechnology of Green CoffeeDefense-Related Gene Expression in Response to Leaf-Miner InfectionSilvestrini M., Ramiro D.A., Guerreiro-Filho O., Maluf M.P. (Brazil) Biochemistry and Biotechnology of Green CoffeeBiochemical Characterization of Resistant and Susceptible Coffee Plants to the Coffee Leaf Miner (Leucoptera coffeella)Maratarello F.H.H., Guerreiro-Filho O., Salva T.J.G., Maluf M.P. (Brazil) Biochemistry and Biotechnology of Green CoffeePeroxidase Activity as a Biochemical Marker for Resistance to the Coffee Wilt DiseaseNakendo S., Lubega G.W., Kangire A.O., Musoli P. (Uganda) Coffee Chemistry and Sensory SciencesEffect of the Water Feeding Onto the Brew and the Filter Cake Using a Household Coffee MakerEulitz M., Kölling-Speer I., Speer K. (Germany) Coffee Chemistry and Sensory SciencesChemical Characterization of Coffea arabica L. CherriesColomban S., Lonzarich V., Rivetti D., Herreo M.I., De Angelis E. (Italy) Coffee Chemistry and Sensory SciencesCarboxylic Acid-5-Hydroxytryptamides (C-5-HT) in Coffee BrewsZahm A., Hinkel C., Speer K. (Germany) Coffee Chemistry and Sensory SciencesDegradation Products of Carboxylic Acid-5-Hydroxytryptamides (C-5-HT)Zahm A., Speer K. (Germany) Coffee Chemistry and Sensory SciencesEffect of the Fluid Flow Speed Changes on the Chemical Composition of Coffee Samples Roasted in an Industrial Semi-Fluidized Bed RoasterToci A.T., Silva C.M., Fernandes F., Farah A. (Brazil) Coffee Chemistry and Sensory SciencesTryacylglycerols Changes During the Storage of Roasted CoffeeToci A., Neto V.J.M.F., Torres A.G., Calado V., Farah A. (Brazil) Coffee Chemistry and Sensory SciencesComparison of Chlorogenic Acids Contents in Coffea arabica, Coffea canephora and Hybrids Resistant to Meloidogyne exiguaDuarte G., Pereira A.A., Marques V., Farah A.(Brazil) Coffee Chemistry and Sensory SciencesOptimization of Acid Hydrolisis for the Analysis of Conjugated Amines in Green CoffeeSilveira T.M.L., Evangelista W.P., Gloria M.B.A. (Brazil) Coffee Chemistry and Sensory SciencesThe Unique Structural Features of Coffee ArabinogalactansNunes F.M., Reis A., Silva A.M.S., Domingues M.R., Coimbra M.A. (Portugal) Coffee Chemistry and Sensory SciencesStructural Analysis of Green Coffea arabica Beans by Consecutive Solvent ExtractionFernandes J.A., Silanes-Kenny J.F., Ullrich F. (UK) Load More
