Cargando…

Impact of agro-forestry systems on the aroma generation of coffee beans

A long experiment has been established since 2000 at CATIE (Tropical Agricultural Research and Higher Education Center), Turrialba, Costa Rica. Twenty agro-forestry systems with different shade types and managements (organic and non-organic) consisting of an incomplete randomized block-design with s...

Descripción completa

Detalles Bibliográficos
Autores principales:	Xu, Su, Liu, Yuze, Ma, Fengwei, Yang, Ni, Virginio Filho, Elias de Melo, Fisk, Ian Denis
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9386424/ https://www.ncbi.nlm.nih.gov/pubmed/35990319 http://dx.doi.org/10.3389/fnut.2022.968783

Ejemplares similares

Effects of agro-forestry systems on the physical and chemical characteristics of green coffee beans
por: Xu, Su, et al.
Publicado: (2023)

Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging
por: Caporaso, Nicola, et al.
Publicado: (2022)

Modifying Robusta coffee aroma by green bean chemical pre-treatment
por: Liu, Chujiao, et al.
Publicado: (2019)

Potential Antimicrobial Properties of Coffee Beans and Coffee By-Products Against Drug-Resistant Vibrio cholerae
por: Rawangkan, Anchalee, et al.
Publicado: (2022)

Determination of the Geographical Origin of Coffee Beans Using Terahertz Spectroscopy Combined With Machine Learning Methods
por: Yang, Si, et al.
Publicado: (2021)

An AI-powered Electronic Nose System with Fingerprint Extraction for Aroma Recognition of Coffee Beans
por: Lee, Chung-Hong, et al.
Publicado: (2022)

Effect of high hydrostatic pressure on aroma volatile compounds and aroma precursors of Hami melon juice
por: Pei, Longying, et al.
Publicado: (2023)

Assessment of potato peel and agro-forestry biochars supplementation on in vitro ruminal fermentation
por: Rodrigues, Ana R.F., et al.
Publicado: (2020)

Preparation and nutritional properties of xylooligosaccharide from agricultural and forestry byproducts: A comprehensive review
por: Yan, Feng, et al.
Publicado: (2022)

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS
por: Caporaso, Nicola, et al.
Publicado: (2018)

Comparative Aroma Profile Analysis and Development of a Sensory Aroma Lexicon of Seven Different Varieties of Flammulina velutipes
por: Wang, Ruijuan, et al.
Publicado: (2022)

Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea
por: Wang, Zhihui, et al.
Publicado: (2022)

The coffee bean sign
por: Moseley, Brian Darryl, et al.
Publicado: (2009)

Obtaining Cellulose-Available Raw Materials by Pretreatment of Common Agro-Forestry Residues With Pleurotus spp.
por: Galić, Milica, et al.
Publicado: (2021)

Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging
por: Caporaso, Nicola, et al.
Publicado: (2018)

Comparative assessment of nutritional and functional properties of different sorghum genotypes for ensuring nutritional security in dryland agro-ecosystem
por: Htet, Maw Ni Soe, et al.
Publicado: (2022)

Myrcene—What Are the Potential Health Benefits of This Flavouring and Aroma Agent?
por: Surendran, Shelini, et al.
Publicado: (2021)

Water distribution and key aroma compounds in the process of beef roasting
por: Wang, Yong-Rui, et al.
Publicado: (2022)

Editorial: Valorization of food and agro-industrial waste: novel approaches and their applications
por: Sridhar, Kandi, et al.
Publicado: (2023)

Fast and Non-Destructive Profiling of Commercial Coffee Aroma under Three Conditions (Beans, Powder, and Brews) Using GC-IMS
por: Chen, Yanping, et al.
Publicado: (2022)

Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging
por: Caporaso, Nicola, et al.
Publicado: (2018)

Exploring Yeast Diversity to Produce Lipid-Based Biofuels from Agro-Forestry and Industrial Organic Residues
por: Mota, Marta N., et al.
Publicado: (2022)

Assessment of the Volatile Profiles and Identification of Differentiating Aromas of Wild Undervalued Plants
por: Fukalova Fukalova, Tamara, et al.
Publicado: (2022)

Pressurized natural deep eutectic solvents: An alternative approach to agro-soy by-products
por: Bragagnolo, Felipe Sanchez, et al.
Publicado: (2022)

Higher Masticatory Performance and Higher Number of Chewing Strokes Increase Retronasal Aroma
por: Okawa, Jumpei, et al.
Publicado: (2021)

The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine Milk
por: Clarke, Holly J., et al.
Publicado: (2022)

Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk
por: Zhang, Panling, et al.
Publicado: (2022)

Consumption of Coffee and Risk of Gestational Diabetes Mellitus: A Systematic Review and Meta-Analysis of Observational Studies
por: Ni, Jiaying, et al.
Publicado: (2021)

Screening of heat stress-regulating active fractions in mung beans
por: Feng, Yuchao, et al.
Publicado: (2023)

Assessing the Aftermath of COVID-19 Outbreak in the Agro-Food System: An Exploratory Study of Experts' Perspectives
por: Raptou, Elena, et al.
Publicado: (2022)

Optimization of Coffee Oil Extraction from Defective Beans Using a Supercritical Carbon Dioxide Technique: Its Effect on Volatile Aroma Components
por: Pattaraprachyakul, Wasin, et al.
Publicado: (2023)

Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru
por: Oliva-Cruz, Manuel, et al.
Publicado: (2021)

Reducing Sodium Content in Cheeses While Increasing Salty Taste and Fat Perception Using Aroma
por: Syarifuddin, Adiansyah, et al.
Publicado: (2022)

Enzyme inactivation induced by thermal stabilization in highland barley and impact on lipid oxidation and aroma profiles
por: Zheng, Qianna, et al.
Publicado: (2023)

Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients
por: Iriondo-DeHond, Amaia, et al.
Publicado: (2021)

Impact of capsaicin on aroma release and perception from flavoured solutions
por: Yang, Ni, et al.
Publicado: (2021)

Coffee: The magical bean for liver diseases
por: Heath, Ryan D, et al.
Publicado: (2017)

Leaf functional traits and pathogens: Linking coffee leaf rust with intraspecific trait variation in diversified agroecosystems
por: Gagliardi, Stephanie, et al.
Publicado: (2023)

Household Food Insecurity along an Agro-Ecological Gradient Influences Children’s Nutritional Status in South Africa
por: Chakona, Gamuchirai, et al.
Publicado: (2018)

Nutrition security, constraints, and agro-diversification strategies of neglected and underutilized crops to fight global hidden hunger
por: Ali, Akib, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_see7u71bk45fi9gfe79ni23oko