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Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè Firenze

Giulia Angeloni, Piernicola Masella, Lorenzo Guerrini, Agnese Spadi et al. • Foods (2020)

(1) Background: Recently, a new espresso extraction method, Caffè Firenze, has been developed, which uses gas at operating pressures of 20 bar to obtain abundant, persistent foam. The experiment aimed to evaluate the effect of using six gas...

DOAJ Open Access (DOAJ) DOI: 10.3390/foods9121825

New Product Launch Proficiency and Performance in MSMEs: Mediation Effects of Product Innovation

Hendri Herman, Tri Yuwono, Yuli Astini, Sigit Ary Wijayanto et al. • Jurnal Aplikasi Bisnis dan Manajemen (2026)

Background: The creative industries (culinary, fashion, and crafts) are growing rapidly and have become a magnet for investment and a pillar of Central Java's economy. Many Micro, Small, and Medium Enterprises (MSMEs) in the culinary, fashi...

DOAJ Open Access (DOAJ) DOI: 10.17358/jabm.12.2.461