The New Standpoints for the Terroir of Coffea canephora from Southwestern Brazil: Edaphic and Sensorial Perspective

Coffea arabica and C. canephora as host plants for fruit flies (Tephritidae) and implications for commercial fruit crop pest management

(2022) David dos Santos Martins et al.   CROP PROTECTION

AHP-GIS and MaxEnt for delineation of potential distribution of Arabica coffee plantation under future climate in Yunnan, China

(2021) Shuo Zhang et al.   ECOLOGICAL INDICATORS

Bases for the Establishment of Robusta Coffee (Coffea canephora) as a New Crop for Colombia

(2021) Luis F. Campuzano-Duque et al.   Agronomy-Basel

Fuzzy C-Means clustering algorithm for data with unequal cluster sizes and contaminated with noise and outliers: review and development

(2020) Salar Askari   EXPERT SYSTEMS WITH APPLICATIONS

Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil

(2020) Tomás Gomes Reis Veloso et al.   Scientific Reports

Mid infrared spectroscopy for comparative analysis of fermented arabica and robusta coffee

(2020) Deusélio Bassini Fioresi et al.   FOOD CONTROL

Adaptability and stability of Coffea canephora genotypes cultivated at high altitude and subjected to low temperature during the winter

(2019) Madlles Queiroz Martins et al.   SCIENTIA HORTICULTURAE

What's Inside That Seed We Brew? A New Approach To Mining the Coffee Microbiome

(2015) Michael Joe Vaughan et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Coffee fermentation and flavor – An intricate and delicate relationship

(2015) Liang Wei Lee et al.   FOOD CHEMISTRY

Adaptability and stability of conilon coffee in areas of high altitude

(2014) D.H.G.S. Barbosa et al.   GENETICS AND MOLECULAR RESEARCH

Global analysis of Coffea canephora Pierre ex Froehner (Rubiaceae) from the Guineo-Congolese region reveals impacts from climatic refuges and migration effects

(2012) Philippe Cubry et al.   GENETIC RESOURCES AND CROP EVOLUTION

Functional properties of coffee and coffee by-products

(2011) Patricia Esquivel et al.   FOOD RESEARCH INTERNATIONAL

Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans

(2009) Thierry Joët et al.   FOOD CHEMISTRY