SBICafé
Biblioteca do Café

Navegação Anais da Academia Brasileira de Ciências por título

Navegação Anais da Academia Brasileira de Ciências por título

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  • Exposure To Climate Risk: A Case Study For Coffee Farming In The Region Of Alta Mogiana, São Paulo
    Torres, Guilherme A. L.; Zezzo, Larissa V.; São José, Rafael V. de; Greco, Roberto; Coltri, Priscila P. (Academia Brasileira de Ciências, 2022-10-21)
    Studies around the world show an increase in global average temperatures, with a consequent increase in extreme events and changes in the distribution of precipitation, causing a decrease in agricultural production and ...
  • Genetic diversity of promising ‘conilon’ coffee clones based on morpho-agronomic variables
    Giles, João Antonio D.; Partelli, Fábio L.; Ferreira, Adésio; Rodrigues, Joice P.; Oliosi, Gleison; Silva, Fernando H. Lima e (Academia Brasileira de Ciências, 2018)
    Knowledge of the genetic variability of a population is essential to guide its preservation and maintenance in addition to increasing the efficiency of genetic breeding programs. On this basis, this study was conducted to ...
  • Green coffee extract attenuates Parkinson’s-related behaviors in animal models
    Molska, Graziella R.; Paula-Freire, Lyvia Izaura G.; Sakalem, Marna E.; Köhn, Daniele O.; Negri, Giuseppina; Carlini, Elisaldo A.; Mendes, Fúlvio R. (Academia Brasileira de Ciências, 2021-11-01)
    Epidemiological studies have shown an inverse association between coffee consumption and the development of Parkinson’s disease (PD). The effects of the oral treatment with green (non-roasted) coffee extracts (CE, 100 or ...
  • Hormesis with glyphosate depends on coffee growth stage
    Carvalho, Leonardo B. de; Alves, Pedro L. C. A.; Duke, Stephen O. (Academia Brasileira de Ciências, 2013)
    Weed management systems in almost all Brazilian coffee plantations allow herbicide spray to drift on crop plants. In order to evaluate if there is any effect of the most commonly used herbicide in coffee production, ...
  • Impact of coffee biochar on carbon, microbial biomass and enzyme activities of a sandy soil cultivated with bean
    Martins Filho, Argemiro P.; Medeiros, Erika V. de; Lima, José Romualdo S.; Costa, Diogo P. da; Duda, Gustavo P.; Silva, Jenifer S. A. da; Oliveira, Julyana B. de; Antonino, Antônio C. D.; Menezes, Rômulo S. C.; Hammecker, Claude (Academia Brasileira de Ciências, 2021)
    Biochar has been used to reuse the agro-industrial wastes and improve soil quality. Several studies have been carried out to show the impact of biochar on physical and chemical soil attributes. However, there are still ...
  • Increased atmospheric CO2 combined with local climatic variation affects phenolics and spider mite populations in coffee trees
    Batista, Eunice R.; Marinho-Prado, Jeanne S.; Mineiro, Jeferson L. C.; Sato, Mário E.; Luiz, Alfredo J. B.; Frighetto, Rosa T. S. (Academia Brasileira de Ciências, 2021)
    Modelling studies on climate change predict continuous increases in atmospheric carbon dioxide concentration [CO2] and increase in temperature. This may alter carbon-based phytochemicals such phenolics and modify plant ...
  • Influence of hulling and storage conditions on maintaining coffee quality
    Abreu, Giselle F.; Rosa, Sttela D.V.F.; Coelho, Stefânia V.B.; Pereira, Cristiane C.; Malta, Marcelo R.; Fantazzini, Tatiana B.; Vilela, Amanda L. (Academia Brasileira de Ciências, 2023-12-11)
    Storage is important in the coffee post-harvest. Determining the maximum period that coffee can remain storaged is important aiming to reduce losses in quality and, consequently, allow the producer to achieve maximum ...
  • Molecular characterization of parents and hybrid progenies of conilon coffee
    Souza, Lucimara C. de; Ferrão, Maria Amélia G.; Carvalho, Rodrigo D.; Ferrão, Romário G.; Fonseca, Aymbiré F. A. da; Pinheiro, Patrícia F.; Soares, Taís C. B. (Academia Brasileira de Ciências, 2021)
    The objective of the present work was the molecular characterization of 11 parents and 101 hybrid progenies of conilon coffee, obtained through diallel crosses from the breeding program of the Instituto Capixaba de Pesquisa, ...
  • Physical characterization of Arabica ground coffee with different roasting degrees
    Nakilcio´glu-tas, Emine; Ötles, Semh (Academia Brasileira de Ciências, 2019)
    Roasting is a determinative operation on the final quality of coffee. Roasting process causes physical, chemical and sensory changes on coffee. In this study roasting degree effect on physical properties of Arabica fine ...
  • Purification and characterization of a protease from Aspergillus sydowii URM5774: Coffee ground residue for protease production by solid state fermentation
    Rocha, Felype T. B.; Brandão-Costa, Romero M. P.; Neves, Anna Gabrielly D.; Cardoso, Kethylen B. B.; Nascimento, Thiago P.; Albuquerque, Wendell W. C.; Porto, Ana Lúcia F. (Academia Brasileira de Ciências, 2021)
    Solid state fermentation is a promising technology largely used in biotechnology process and is a suitable strategy for producing low-cost enzymatic products. At the present study, a novel enzyme obtained through solid ...
  • Scale insects (Hemiptera: Coccoidea) associated with arabica coffee and geographical distribution in the neotropical region
    Fornazier, Maurício J.; Martins, David S.; Willink, Maria Cristina G. de; Pirovani, Victor D.; Ferreira, Paulo S. F.; Zanuncio, José C. (Academia Brasileira de Ciências, 2017)
    Coffee is one of the most important Brazilian agricultural commodities exported, and Minas Gerais and Espírito Santo States are the main coffee producers. Scale insects are important coffee pests, and 73 species of ...
  • The 15N isotope to evaluate fertilizer nitrogen absorption efficiency by the coffee plant
    Fenilli, Tatiele A. B.; Reichart, Klaus; Bacchi, Osny O. S.; Trivelin, Paulo C. O.; Dourado-Neto, Durval (Academia Brasileira de Ciências, 2007)
    The use of the 15N label for agronomic research involving nitrogen (N) cycling and the fate of fertilizer-N is well established, however, in the case of long term experimentation with perennial crops like citrus, coffee ...

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