Search Results - "Coffee processing"

Influence of Drying Kinetics on the Bioactive Compounds of Coffee.

Authors: Karina, Mendoza-Garnica María Dolores, Mariezcurrena-Berasain Martin, Rubí-Arriaga et al.

Source: Journal of Food Quality. 6/28/2026, Vol. 2026, p1-18. 18p.

Tracking Aromatic Volatile Biomarkers Through Coffee Bean Postharvest Stages.

Authors: Pajuelo-Muñoz, Alexa J. Cayo-Colca, Ilse S. Granda-Wong, Carlos et al.

Source: Molecules. Mar2026, Vol. 31 Issue 5, p853. 28p.

Hedonic Assessment of Coffee Processed with Pineapple Extract.

Authors: Rahayu, Wiwik Endah Triastuti, Desy Aprilliani, Fenny et al.

Source: Agroteknika. Mar2026, Vol. 9 Issue 1, p39-55. 17p.

Pelatihan Teknologi Pascapanen dan Pengolahan Kopi di Kabupaten Ponorogo.

Alternate Title: Post-Harvest Technology and Coffee Processing Training in Ponorogo.

Authors: Muhandri, Tjahja Herawati, Dian Taqi, Fahim Muchammad et al.

Source: Agrokreatif: Jurnal Ilmiah Pengabdian Kepada Masyarakat. Mar2026, Vol. 12 Issue 1, p132-138. 7p.

Strategi Pengembangan Usaha Industri Kecil Pengolahan Kopi Arabika di Kecamatan Gegerbitung Kabupaten Sukabumi.

Alternate Title: Strategy for Developing Small-Scale Arabica Coffee Processing Industries in Gegerbitung District, Sukabumi Regency.

Authors: Nidurama, Bayu Eka Muhandri, Tjahja Sudradjat

Source: Manajemen IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah. feb2026, Vol. 21 Issue 1, p41-50. 10p.

Comprehensive Characterisation of the Robusta Coffee Postharvest Processes: Insight into Physicochemical, Volatile Compounds, and Sensory Preferences.

Authors: Wanita, Yeyen Prestyaning Ushada, Mirwan Damayanti, Ema et al.

Source: Pertanika Journal of Tropical Agricultural Science. Feb2026, Vol. 49 Issue 1, p257-283. 27p.

FERMENTAÇÃO SEMI-CARBÔNICA DE CAFÉ (COFFEA ARABICA) EM SILOS.

Alternate Title: SEMI-CARBONIC FERMENTATION OF COFFEE (COFFEA ARABICA) IN SILOS.
FERMENTACIÓN SEMI-CARBONÁTICA DEL CAFÉ (COFFEA ARABICA) EN SILOS.

Authors: Dorta, Claudia da Silva Barbosa, Jéssica Aparecida Pardo, Renata Bonini et al.

Source: Revista Foco (Interdisciplinary Studies Journal). 2026, Vol. 19 Issue 2, p1-21. 21p.

Evaluation of the productivity and organoleptic characteristics of four Arabica coffee genotypes in Andil.

Alternate Title: Evaluación de la productividad y las características organolépticas de cuatro genotipos de café arábigo en Andil.

Authors: Alvarado Quijije, Helen Geomayra Valverde Lucio, Alfredo

Source: Centrosur. ene-mar2026, Vol. 1 Issue 28, p18-31. 14p.

Here's Why Shanghai Is the World's Most Compelling Coffee City.

Authors: Kronsberg, Matthew (AUTHOR)

Source: Bloomberg.com. 10/23/2025, pN.PAG-N.PAG. 1p.

Evaluación del proceso de beneficio semiseco en las variedades de café (Coffee arábica) Castillo, Colombia y Caturra y su efecto en la calidad en taza.

Alternate Title: Semi-dry wet evaluation process in the varieties of coffee (Coffee arábica) Castillo, Colombia and Caturra and its effect on cup quality.

Authors: Martínez Castro, Víctor Manuel Rodríguez Valenzuela, John Jairo Roa Ramos, Juan David

Source: Revista Facultad Nacional de Agronomía Medellín. 2025 Supplement, Vol. 78, p205-209. 5p.

Hydrogen production by dark fermentation from by-products of coffee wet processing and other organic wastes.

Alternate Title: Producción de hidrógeno por fermentación oscura a partir de subproductos del beneficio húmedo del café y otros residuos orgánicos.

Authors: Quiñones Navia, Iván Andrés Martínez Castro, Víctor Manuel Moreno Cárdenas, Edilson León

Source: Revista Facultad Nacional de Agronomía Medellín. 2025, Vol. 78 Issue 3, p11255-11266. 12p.

Exploring coffee processing stages: Wet fermentation with and without Saccharomyces cerevisiae vs. Conventional process.

Authors: Bressani, Ana Paula Pereira Batista, Nádia Nara Cassimiro, Débora Mara de Jesus et al.

Source: World Journal of Microbiology & Biotechnology. Jul2025, Vol. 41 Issue 7, p1-15. 15p.

Subjects: Coffee processing, Saccharomyces cerevisiae, Coffee drinks, Fermentation, Sensory evaluation, Quality control, Volatile organic compounds

Pemberdayaan Masyarakat melalui Pengembangan Wisata Curug sebagai Sumber Pendapatan Berkelanjutan di Desa Ketenger.

Alternate Title: Community Empowerment through the Development of Waterfall Tourism as a Source of Sustainable Income in Ketenger Village.

Authors: Utami, Indah Setia Suhartono Utami, Prasetyarti et al.

Source: Almujtamae: Jurnal Pengabdian Masyarakat. Aug2025, Vol. 5 Issue 2, p119-129. 11p.

REVISÃO BIBLIOMÉTRICA UTILIZANDO O PROKNOW-C: ANÁLISE DA CADEIA DE SUPRIMENTOS NA DISTRIBUIÇÃO DO CAFÉ.

Alternate Title: Bibliometric review using ProKnow-c: supply chain: analysis in coffee distribution.
Revisión bibliométrica utilizando ProKnow-c: análisis de la cadena de suministro en la distribución del.

Authors: Ribeiro, Ana Beatriz Cosvosk, Enzo Almenara Cupertino, Gustavo et al.

Source: Brazilian Journal of Production Engineering / Revista Brasileira de Engenharia de Produção. jul-sep2025, Vol. 11 Issue 3, p34-45. 12p.

Dust exposure levels, respiratory symptoms, and associated factors among dry coffee processing workers in Agaro, Southwest Ethiopia.

Authors: Gurmu, Gudeta Yilma Fekadu, Samuel Olani, Desalegn Dadi et al.

Source: Archives of Environmental & Occupational Health. Jul2026, p1-14. 14p. 2 Illustrations.

The terroir of Coffea canephora, the initial approach of the specialty process.

Authors: Moreira Guerra, Ana Cláudia Altoé Filete, Cristhiane Rizzo Moreira, Taís et al.

Source: Agroecology & Sustainable Food Systems. Jun2026, p1-20. 20p. 3 Illustrations.

Effects of Coffee Bean Thermal Treatments on Particle Size Distribution and Espresso Bioactive Compounds.

Authors: Pignatone, Matteo Angeloni, Giulia Spadi, Agnese et al.

Source: Applied Sciences (2076-3417); May2026, Vol. 16 Issue 10, p4886, 16p

KARAKTERISTIK SENSORIS DAN SIFAT FISIKO KIMIA KOPI ARABIKA SIDIKALANG DARI VARIASI PROSES PASCAPANEN YANG BERBEDA.

Alternate Title: SENSORIAL AND PHYSICOCHEMICAL PROPERTIES OF SIDIKALANG ARABICA COFFEE FROM DIFFERENT POST-HARVEST PROCESSING.

Authors: Mulyara, Budi Pradifta Rangkuti, Ika Ucha Siregar, Arfan Kirana

Source: Jurnal Teknologi dan Industri Pertanian Indonesia. Apr2025, Vol. 17 Issue 1, p71-79. 9p.

Is it time to expect more from unattended coffee?

Source: Vending International. Mar2026, p22-22. 1p.

Physicochemical and cup quality of coffee as affected by processing methods and growing locations.

Authors: Banti, Misgana Atlaw, Tegene

Source: CyTA: Journal of Food. 2024, Vol. 22 Issue 1, p1-9. 9p.