Página inicial
→
Biblioteca do Café
→
Periódicos
→
Coffee Science
→
Coffee Science - v.14, n.4, 2019
→
Navegação Coffee Science - v.14, n.4, 2019 por título

Navegação Coffee Science - v.14, n.4, 2019 por título

Itens para a visualização no momento 13-15 of 15

Página anterior

Selectivity of the herbicide chlorimuron ethyl on young coffee plants

Castanheira, Dalyse Toledo; Voltolini, Giovani Belutti; Alecrim, Ademilson de Oliveira; Rezende, Tiago Teruel; Menicucci Netto, Pedro; Silva, Larissa Cocato da; Guimarães, Rubens José (Editora UFLA, 2019-10)

The great interference of weeds in coffee plants, due to competition for water, light and nutrients, makes their control essential. Among these control methods, the chemical stands out, due to its high efficiency and low ...
Sensory quality of roasted coffee beans under different storage conditions

Nadaleti, Denis Henrique Silva; Rocha, Hully Alves; Mendonça, Luciana Maria Vieira Lopes; Mendonça, José Marcos Angélico de; Reis, Iêda Bruna dos; Evaristo, Carlos Henrique; Terra, Sávia Del Vale (Editora UFLA, 2019-10)

Roasted coffee is subject to loss of quality due to aging, and the intensity of these losses is influenced by packaging. The objective in this study was to evaluate the possible losses in the sensory quality of a specialty ...
The effect of steeping robusta coffee beans on monocytes:expression of IL-1β and TNF-α against streptococcus mutans

Dewanti, I Dewa Ayu Ratna; Lestari, Pujiana Endah; Budirahardjo, Roedy; Setyorini, Dyah; Yani, RistyaWidi Endah; Wibisono, Sunlip; Mel, Maizirwan (Editora UFLA, 2019-10)

Adhesion, IL–1β, TNF–α are components that affect in inflammation. So, the effect of steeping green and black Robusta coffee beans to adhesion of Streptococcus mutans on this components. This study used monocytes isolated ...