Search Results - "Santos, Líbia D"

Evaluation of lethality temperature and use of different wall materials in the microencapsulation process of Trichoderma asperellum conidias by spray drying by Braga, Alinne B.A.C., Costa, Cleiver J.M., Pomella, Alan W.V., Ribeiro, Eloízio J., Santos, Líbia D., Zotarelli, Marta F.

“…The microencapsulation process of Trichoderma spp. by spray drying (SD) aims at the protection and suitability of these to the use in agriculture as…”
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Physicochemical and Sensory Properties of Arabica Coffee Beans of Arara cv. Dried Using Different Methods by Coelho, Emerson G, Bertarini, Pedro L L, Gomes, Matheus S, Amaral, Laurence R, Zotarelli, Marta F, Santos, Líbia D, Santana, Ricardo C

“…The coffee fruit is preferably harvested at the cherry stage, with high moisture and metabolic activity, and must then undergo a drying process for better…”
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Enhancing Sensory Quality of Coffee: The Impact of Fermentation Techniques on Coffea arabica cv. Catiguá MG2 by Silva, Lívia C F, Pereira, Paulo V R, Cruz, Marcelo A D da, Costa, Gisele X R, Rocha, Renata A R, Bertarini, Pedro L L, Amaral, Laurence R do, Gomes, Matheus S, Santos, Líbia D

“…Fermentation, a critical post-harvest process, can be strategically manipulated to augment coffee quality. This enhancement is achieved through the activity of…”
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Evaluation of Arabica Coffee Fermentation Using Machine Learning by Rocha, Renata A R, Cruz, Marcelo A D da, Silva, Lívia C F, Costa, Gisele X R, Amaral, Laurence R, Bertarini, Pedro L L, Gomes, Matheus S, Santos, Líbia D

“…This study explores the variances in the organic, chemical, and sensory attributes of fermented coffee beans, specifically examining how post-harvest processes…”
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Physicochemical and Sensory Properties of IArabica/I Coffee Beans of Arara cv. Dried Using Different Methods by Coelho, Emerson G, Bertarini, Pedro L. L, Gomes, Matheus S, Amaral, Laurence R, Zotarelli, Marta F, Santos, Líbia D, Santana, Ricardo C

“…The coffee fruit is preferably harvested at the cherry stage, with high moisture and metabolic activity, and must then undergo a drying process for better…”
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Enhancing Sensory Quality of Coffee: The Impact of Fermentation Techniques on ICoffea arabica/I cv. Catiguá MG2 by Silva, Lívia C. F, Pereira, Paulo V. R, Cruz, Marcelo A. D. da, Costa, Gisele X. R, Rocha, Renata A. R, Bertarini, Pedro L. L, Amaral, Laurence R. do, Gomes, Matheus S, Santos, Líbia D

“…Fermentation, a critical post-harvest process, can be strategically manipulated to augment coffee quality. This enhancement is achieved through the activity of…”
Get full text