eventYear 2012 placeLocation 9.9280694, -84.0907246 279 Results Search by title or author Biochemistry and Biotechnology of Green CoffeePhenotyping and Genotyping Genetic Resources of Coffea Arabica at Iapar. FAO CollectionP. CHARMETANT, R. FERREIRA, G. ANDRADE, M. A. DOS SANTOS, P. MARRACCINI, T. LEROY, D. POT, F. DE BELLIS, T. SERA, L. F. PROTASIO PEREIRA Biochemistry and Biotechnology of Green CoffeeIdentification and Analysis of Polymorphisms in the Promoter Region of the Gene DREB1A from Contrasting Haplotypes of Coffea CanephoraG. S. C. ALVES, L. P. FREIRE, N. G. VIEIRA, P. MARRACCINI, L. V. PAIVA, A. C. ANDRADE Biochemistry and Biotechnology of Green CoffeeDefense Gene Expression Induced by a Plant Extract Formulation and Phosphites in Coffee Seedlings Against Hemileia vastatrixT. C. T. VALENTE, A. C. A. MONTEIRO, V. F. PEREIRA, P. M. RIBEIRO JÚNIOR, M. L. V. RESENDE Biochemistry and Biotechnology of Green CoffeeArabica Genetic Mapping using SSR Markers in relationship with High Density Robusta Map.M. RIGOREAU, V. L’ANTHOENE, N. MAYER, C. LAMBOT, D. CROUZILLAT Biochemistry and Biotechnology of Green CoffeeQTL Detection on Robusta using Single and Multi-Parent Mapping Populations in different Locations.V. L’ANTHOENE, M. RIGOREAU, F. LEFEVRE-PAUTIGNY, C. LAMBOT, J. HUSSON, D. CROUZILLAT Biochemistry and Biotechnology of Green CoffeeEarly Selection for Drought Resistance in CoffeeC. LAMBOT, N. RUTA, S. GAYOT, V. L’ANTHOENE, D. CROUZILLAT Biochemistry and Biotechnology of Green CoffeeDNA Traceability for Variety Purity in Nespresso ProductE. MOREL, L. BELLANGER, F. LEFEBVRE-PAUTIGNY, C. LAMBOT, D. CROUZILLAT Biochemistry and Biotechnology of Green CoffeeMass Propagation of Coffee Plantlets to Increase the Sustainability of Robusta Coffee Production within the Nescafé PlanP. BROUN, B. TERRIER, C. LAMBOT, J. P. DUCOS, D. BRETON, J. ROJAS, C. GARCIA MARTINEZ, L. C. NAVARRO Biochemistry and Biotechnology of Green CoffeeLipid Transfer Proteins in Coffee: Isolation of a Coffea Orthologs, Coffea arabica Homeologs, Expression during Coffee Fruit Development and Promoter Analysis in Transgenic Tobacco PlantsM. G. COTTA, L. M. G. BARROS, J. D. DE ALMEIDA, R. H. SANTANA, E. A. BARBOSA, G. S. C. ALVES, L. V. PAIVA, M. CARNEIRO, A. C. ANDRADE, P. MARRACCINI Impact of Long-Term Increased Ambient CO2 on the Photosynthetic Functioning of Coffea arabica and C. canephora leavesJ. C. RAMALHO, A. P. RODRIGUES, J. N. SEMEDO, C. COSTA, I. PAIS, A. S. FORTUNATO, I. PALOS, P. BATISTA-SANTOS, L. F. GOULAO, I. MAIA, P. SCOTTI-CAMPOS, C. MÁGUAS, A. NESI, F. M. DAMATTA, F. C. LIDON Plant SciencesAn Inhibitor from Lupinus Bogotensis Seeds Effective against Aspartic Proteases from Hypothenemus HampeiD. MOLINA, L. PATIÑO, M. QUINTERO, S. BASTOS, A. BLANCO-LABRA Plant SciencesAnalysis of the Expression Pattern of miRNAs, by Stem-Loop RT-PCR, in Coffee Species with Different Ploidy LevelsA. CHALFUN-JUNIOR, S. S. CHAVES, G. F. F. SILVA, F. L. VALENTIM, B. C. FERRARA-BARBOSA, L. V. PAIVA, A. C. ANDRADE Plant SciencesNew Cytological and Molecular Data on Coffee - Colletotrichum Kahawae InteractionsA. LOUREIRO, A. FIGUEIREDO, D. BATISTA, T. BARALDI, V. VÁRZEA, H. G. AZINHEIRA, P. TALHINHAS, M. S. PAIS, E. K. GICHURU, M. C. SILVA A new Approach for the Prediction of Caffeine Content in Raw Coffee by Near Infrared spectroscopyJ. S. RIBEIRO, T. J. G. SALVA, M. B. SILVAROLLA Composition and Antioxidant Activity of Roasted Arabica Coffee from Different Cultivars Growing in the Same Edapho-Climatic ConditionsC. S. G. KITZBERGER, M. B. S. SCHOLZ, J. B. G. D. SILVA, L. F. P. PEREIRA, M. T. BENASSI Green Coffee Beans Composition, and Roasted Beans and Coffee Brews Characteristics: Diversity among Arabica CultivarsC. S. G. KITZBERGER, M. B. S. SCHOLZ, J. B. G. D. SILVA, L. F. P. PEREIRA, M. T. BENASSI Diversity between Coffea Arabica Cultivars: Organic Acids CompositionC. S. G. KITZBERGER, M. B. S. SCHOLZ, J. B. G. D. SILVA, L. F. P. PEREIRA, M. T.BENASSI Physicochemical Composition of Green and Roasted Beans and Beverage of Coffee to Same Geographical Growing OriginM. B. S. SCHOLZ, V. R. G. FIGUEIREDO, C. S. G. KITZBERGER, M. T. BENASSI Sensorial Profile of Coffees Produced in Northeast Region of Parana-BrazilM. B. S. SCHOLZ, M. L. KOBAYASHI, C. S. G. KITZBERGER, M. T. BENASSI Trigonelline and Caffeine in Espresso and Fresh Brew Coffee?Impact of Grind Size, Water Temperature, and Coffee/Water AmountS. BUCHMANN, I. KÖLLING-SPEER, K. SPEER Steryl Glucosides in the Coffee PlantS. BUCHMANN, H. BORCH, I. KÖLLING-SPEER AND K. SPEER Trigonelline and HMFParameters to Study the Coffee Proportion in Coffee DrinksS. BUCHMANN, G. WEIß, I. KÖLLING-SPEER, K. SPEER Content of Carboxylic Acid-5-hydroxytryptamides (C-5-HT) in Decaffeinated Roasted Coffee: Influence of Decaffeination ProcessL. NAVARINI, F. SUGGI LIVERANI, Y. C. DESOBGO NGUEPI, G. BORTOLI, M. DE BORTOLI, E. FRAGIACOMO, M. FABIAN Can we Measure the Freshness of Roasted Coffee?B. SCHÖNBÄCHLER, A. N. GLOESS, M. WELLINGER, B. KLOPPROGGE, M. RAST, L. DEUBER, C. YERETZIAN Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy (ATR-FITR) for Discrimination between Roasted Coffee and AdulterantsN. REIS, A. S. FRANCA, L. S. OLIVEIRA Load More
