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Labour control regimes in the rural and urban workplaces of global production networks: The coffee case of Colombia.

• Authors : Baquero‐Melo, Jairo¹ (AUTHOR)

• Source: Journal of Agrarian Change. Apr2023, Vol. 23 Issue 2, p247-265. 19p. 3 Charts.

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Adherence and concordance among Q‐Graders in the sensory analysis of coffees.

• Authors : Fioresi, Deusélio Bassini¹ (AUTHOR) ; Ramos, Alessandro Coutinho² (AUTHOR); Bertolazi, Amanda Azevedo² (AUTHOR)

Subjects: *PRINCIPAL components analysis; *FACTOR analysis; *COFFEEBRAZIL; ESPIRITO Santo (Brazil : State)

• Source: Journal of Sensory Studies. Apr2023, Vol. 38 Issue 2, p1-8. 8p.

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Comparison of chemical compositions, antioxidant activities, and acetylcholinesterase inhibitory activities between coffee flowers and leaves as potential novel foods.

• Authors : Shen, Xiaojing^1,2,3 (AUTHOR); Nie, Fanqiu¹ (AUTHOR); Fang, Haixian⁴ (AUTHOR)

Subjects: *COFFEE beans; *ACETYLCHOLINESTERASE; *AMINO acid derivatives

• Source: Food Science & Nutrition. Feb2023, Vol. 11 Issue 2, p917-929. 13p.

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Waking up to Coffee.

Subjects: *COFFEE; *COFFEE grounds

• Source: Chemistry & Industry. Feb2023, Vol. 87 Issue 2, p22-25. 4p.

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Sustainability issues along the coffee chain: From the field to the cup.

• Authors : Barreto Peixoto, Juliana A.¹ (AUTHOR); Silva, Joana F.¹ (AUTHOR); Oliveira, M. Beatriz P. P.¹ (AUTHOR)

Subjects: *CIRCULAR economy; *SUSTAINABILITY; *COFFEE industry

• Source: Comprehensive Reviews in Food Science & Food Safety. Jan2023, Vol. 22 Issue 1, p287-332. 46p.

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Study on coffee flavour of various pour‐over brews.

• Authors : Chen, Chien‐Li¹ (AUTHOR); Kuo, Yu‐Hsuan¹ (AUTHOR); Fang, Mingchih^1,2 (AUTHOR)

• Source: Flavour & Fragrance Journal. Jan2023, Vol. 38 Issue 1, p3-12. 10p.

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Chromatographic analysis of N‐compounds from the pyrolysis of spent coffee grounds.

• Authors : Andrade, Yasmine B.¹ (AUTHOR); Schneider, Jaderson K.² (AUTHOR); Farrapeira, Rafael O.¹ (AUTHOR)

• Source: Separation Science Plus. Jan2023, Vol. 6 Issue 1, p1-12. 12p.

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Improving the drying performance of parchment coffee due to the newly redesigned drying chamber.

• Authors : Duque‐Dussán, Eduardo¹ (AUTHOR); Banout, Jan¹ (AUTHOR)

Subjects: *COMPUTATIONAL fluid dynamics; *PARCHMENT; *COFFEE growers

• Source: Journal of Food Process Engineering. Dec2022, Vol. 45 Issue 12, p1-15. 15p.

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Automatic measurement of acidity from roasted coffee beans images using efficient deep learning.

• Authors : Sajjacholapunt, Petch¹ (AUTHOR); Supratak, Akara¹ (AUTHOR); Tuarob, Suppawong¹ (AUTHOR)

Subjects: *COFFEE beans; *ACIDITY function; *DEEP learning

• Source: Journal of Food Process Engineering. Nov2022, Vol. 45 Issue 11, p1-16. 16p.

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Effects of COVID‐19 on sensory and cognitive perception of mild and severe diagnosed and recovered patients versus healthy consumers.

• Authors : Cabal‐Prieto, Adan¹ (AUTHOR); Sánchez‐Arellano, Lucía¹ (AUTHOR); Herrera‐Corredor, José Andrés² (AUTHOR)

Subjects: *CONSUMERS; *SARS-CoV-2; *COVID-19

• Source: Journal of Sensory Studies. Feb2023, Vol. 38 Issue 1, p1-14. 14p.

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