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Results 61-70 of 220 (Search time: 0.349 seconds).
Issue DateTitleAuthor(s)
2016Enzymatic and cathodic water protection during coffee seed drying.FIGUEIREDO, M. A.; ROSA, S. D. V. F. da; CLEMENTE, A. C. S.; COELHO, S. V. B.; GUIMARÃES, G. C.; REIS, L. V.
2016Tolerance of Coffea arabica L. seeds to subzero temperatures after fast and slow drying.COELHO, S. V. B.; ROSA, S. D. V. F. da; PEREIRA, C. C.; LOUSADO, A. V. C.; SOUZA, L. N. C. de; LIMA, V. A.
2016Seed physico-chemical characteristics of coffee clones resistant to rust in raw and toast samples.SOUZA, L. N. C.; ROSA, S. D. V. F. da; GRANJA, M. O.; OLIVEIRA, R. M. E.; VEIGA, A. D.; CLEMENTE, A. C. S.
2016Molecular evaluation of coffee seeds under cryopreservation.VELOSO, J. S.; ROSA, S. D. V. F. da; PADILHA, L.; SCHENK, J. C. M.
2016Use of physiological analyzes to evaluate the quality of different genotypes green coffee to different altitudes.TOSTA, M. F.; ROSA, S. D. V. F. da; RIBEIRO, D. E.; ROQUE, D. J. O.; DIAS, C. A.; MIRANDA, F. M.; BORÉM, F. M.
2016Chemical composition and quality of coffee stored under different forms of processing and drying.MALTA, M. R.; ALCÂNTARA, E. N.; ROSA, S. D. V. F. da; LISKA, G. R.; FASSIO, L. de O.; LIMA, P. M.
2016Physiological quality of coffee seeds submitted to artificial and natural ageing.FANTAZZINI, T. B.; ROSA, S. D. V. F. da; CLEMENTE, A. C. S.; PEREIRA, C. C.; OLIVEIRA, R. M.
2016Antioxidant treatment in whole and partitioned coffee seeds.PEREIRA, C. C.; ROSA, S. D. V. F. da; COELHO, S. V. B.; COELHO, L. F. S.; SOUZA, L. N. C. de
2016Cathodic and catalase enzyme protection in coffee seeds under different cryopreservation protocols.FIGUEIREDO, M. A.; ROSA, S. D. V. F. da; CLEMENTE, A. C. S.; CARVALHO, C. P.; RICALDONI, M. A.; VILELA, A. L.
2016Características físico-químicas de diferentes genótipos de café resistentes à ferrugem, em cafés integrais e torrados.GRANJA, M. O. do; OLIVEIRA, R. M. E.; ROSA, S. D. V. F. da; VEIGA, A. D.; SOUZA, L. N. C. de; CLEMENTE, A. da C. S.
Results 61-70 of 220 (Search time: 0.349 seconds).

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