Synergistic effect of green coffee oil and synthetic sunscreen for health care application

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Drying kinetics and quality of natural coffee

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Prevention of rat liver fibrosis and carcinogenesis by coffee and caffeine

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Effect of potassium sources and rates on arabica coffee yield, nutrition, and macronutrient export

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Effects of UV-B radiation on Lecanicillium spp., biological control agents of the coffee leaf rust pathogen

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Improvements in the sensibility of MSA-GA tool using COFFEE objective function

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Nitrogen metabolism in coffee plants in response to nitrogen supply by fertigation

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Expression studies in the embryo and in the micropylar endosperm of germinating coffee (Coffea arabica cv. Rubi) seeds

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Irrigation and intercropping with macadamia increase initial arabica coffee yield and profitability

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Higher yield and economic benefits are achieved in the macadamia crop by irrigation and intercropping with coffee

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Bone mineral density evaluation in rats submitted to daily diet of coffee and soft drinks

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Effect of intermittent drying and storage on parchment coffee quality

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Organic coffee under perspective of energy efficiency

The energy analysis development in this study contributes to the understanding of the dynamics of the organic coffee productive system, in particular to assess the independence of this system with respect to the use of industrialized input products. Thus, it provides information about the sustainability of that production system. Technical itineraries used in this study consist of energy expenditure made with coffee cultivation, according to the type, source and form of energy inputs, agricultural machines, equipment and labor force used in that production system. The energy expenditure, converted into energy units, quantified the input energy. And the organic coffee production, measured in kilograms of processed coffee beans, was the output energy. Primary data used in this study were obtained from organic coffee producers in the Southern region of Minas Gerais State, Brazil, in 2011. Energy balance identified was positive, since the estimated output energy was 626.465 MJ/ha and the energy expenditure was 112.998 MJ/ha, during the useful life of the crop.

Coffee processing residues as a soil potassium amendment

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)