Untitled - Pustaka Deptan

population damaging coffee (Coffea arabica) in Maui, Hawaii /Handoo-Z-A …[et al.]Journal of Nematology, 2005, 37 (2), p. 136-145Keywords: Coffea arabica, Meloidogyne; Damage; Hawaii.74 Physical and chemical attributes of defective crude and roastedcoffee beans/ Franca-A-S …[et al.]Food Chemistry, 2005, 90 (1-2), p. 89-94Keywords:Beverage quality; Caffeine; Chemical properties;Chlorogenic acid; Coffee; Physical properties;Roasting; Trigonelline.75 Purification and characterisation of adenosine nucleosidase fromCoffea arabica young leaves/ Campos-A…[et al.]Phytochemistry, 2005, 66 (2), p. 147-151Keywords: Coffee; Enzyme activity; Enzymes; Leaves;Nucleosidases.76 Qualitative relationship between caffeine and chlorogenic acidcontents among wild Coffea species/ Campa-C …[et al.]Food Chemistry, 2005, 93 (1), p. 135-139Keywords : Coffea; Caffeine; Chlorogenic acid; Qualitativeanalysis77 Rain, run off and soil erosion in shaded coffee agroforestrysystems/ Perez-Nieto-J…[et al.]Agrociencia, 2005, 39 (4), p. 409-418Keywords: Agroforestry; Coffee; Erosion; Erosion control;Erosivity; Losses from soil; Multiple cropping;Nutrients; Precipitation; Rain; Run off; Soilconservation; Terracing; Vegetated strips.78 Roast effects on coffee amino acid enantiomers/ Casal-S…[et al.]Food Chemistry, 2005, 89 (3), p. 333-340Keywords:Aspartic acid; Coffee; Enantiomers; Food safety;Free amino acids; Hydrolysis; Roasting.16