Boosting Therapeutic Effect of Turmeric, Coffee, and Chili Extracts Through Experimental Design and Encapsulation as Nanostructured Lipid Carriers for Novel Heath Supplements by Pratchaya Tipduangta, Phennapha Saokham, Jutamas Jiaranaikulwanitch, Siriporn Okonogi, Chadarat Ampasavate, Kanokwan Kiattisin

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Comparing low-cost activated carbon made from coffee waste and bagasse to remove heavy metals and methylene blue dye by Nahla. M. Salatein, Mahmoud Shaaban, Irene. S. Fahim

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Investigating Soil Management Practices for Sustainable Coffee Cultivation in Kambuga Town Council Kanungu District. by Asiimwe, Hillary

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Design of Coffee Disease Detection Web Application Using Image Processing: A Case Study of Kyabugimbi-Kajunju Cooperative Farms in Bushenyi District. by Asiimwe, Mark, Kakuru, Ambrose

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Effect of Post Handling Practices on the Quality of Coffee Produced in Kihihi Sub-County Kanungu District. by Byabazeire, Tobias

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Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments by Faguang Hu, Haohao Yu, Xingfei Fu, Zhongxian Li, Wenjiang Dong, Guiping Li, Yanan Li, Yaqi Li, Bingqing Qu, Xiaofei Bi

Subjects: “…Arabica coffee…”
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Effect of cardanol on the physical and chemical properties of sodium caseinate-coated papers for packaging applications by Jihyeon Hwang, Yeon-Ji Jo, Dowan Kim

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Optimization of industrial symbiosis in coffee-based eco-industrial park design by N. Laili, T. Djatna, N.S. Indrasti, M. Yani

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Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis by Hayeong Kim, Jihyeon Jeon, Jiyeon Lee, Chaeri Song, Boncheol Gu, Nahyun Mariah Kim, Tae-hui Yang, Sejin Oh, Soochul Park, Kunal Pal, Ghahyun Jeffrey Kim, Doman Kim

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Effect of substrate temperature and stages duration on recycling of agro-industrial residues through Pleurotus ostreatus production by Sami Abou Fayssal, Milena Yordanova, Youssef Sassine

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IMA Genome-F 11 by Brenda D. Wingfield, Arista Fourie, Melissa C. Simpson, Vuyiswa S. Bushula-Njah, Janneke Aylward, Irene Barnes, Martin P. A. Coetzee, Léanne L. Dreyer, Tuan A. Duong, David M. Geiser, Francois Roets, E. T. Steenkamp, Magriet A. van der Nest, Carel J. van Heerden, Michael J. Wingfield

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Effectiveness of an E-Nose Based on Metal Oxide Semiconductor Sensors for Coffee Quality Assessment by Yhan S. Mutz, Samara Mafra Maroum, Leticia L. G. Tessaro, Natália de Oliveira Souza, Mikaela Martins de Bem, Loyane Silvestre Alves, Luisa Pereira Figueiredo, Denes K. A. do Rosario, Patricia C. Bernardes, Cleiton Antônio Nunes

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Coffee and Cocoa By-Products as Valuable Sources of Bioactive Compounds: The Influence of Ethanol on Extraction by Blanca Martínez-Inda, Nerea Jiménez-Moreno, Irene Esparza, Carmen Ancín-Azpilicueta

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Effect of French Press Brewing on the Sensory Quality of Robusta Coffee Produced in Hainan by LIU Di, LAO Fei, DONG Wenjiang, YU Xinxin

Subjects: “…robusta coffee; brewing parameters; sensory quantitative descriptive analysis; gas chromatography-mass spectrometry; pearson correlation…”
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Enhanced energy storage in electric double-layer capacitors using boron-doped graphene and upcycled carbon quantum dots derived from spent coffee grounds as electrode materials by Grishika Arora, Nuur Syahidah Sabran, Bo Zhang, H.K. Jun

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Sosyal Medyada Kahve Sektörü İtibar Yönetiminin İtibar Ölçeği Boyutları Açısından Değerlendirilmesi: Instagram Örneği by Kübra Çorapsız

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Examining Competitive Strategies in Growing Coffee Industry with Game Theory by Hüseyin Daştan, Gürkan Çalmaşur, Meryem Aysin, Fatmanur Oral

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