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36 results found

no	title	author	magazine	year	volume	issue	page(s)	type
1	Application of infrared spectral techniques on quality and compositional attributes of coffee: An overview	Barbin, Douglas Fernandes		2014	61	C	p. 23-32 10 p.	article
2	Aromatic composition and potent odorants of the “specialty coffee” brew “Bourbon Pointu” correlated to its three trade classifications	Piccino, Sébastien		2014	61	C	p. 264-271 8 p.	article
3	Bioactive compounds content in roasted coffee from traditional and modern Coffea arabica cultivars grown under the same edapho-climatic conditions	Kitzberger, Cíntia Sorane Good		2014	61	C	p. 61-66 6 p.	article
4	Caffeinated and decaffeinated instant coffee consumption partially reverses high-fat diet-induced metabolic alterations in mice	Caria, Cintia Rabelo e Paiva		2014	61	C	p. 120-126 7 p.	article
5	Chemical characterization and antioxidant properties of a new coffee blend with cocoa, coffee silverskin and green coffee minimally processed	Ribeiro, Vânia Santos		2014	61	C	p. 39-47 9 p.	article
6	Coffee, mycotoxins and climate change	Paterson, R. Russell M.		2014	61	C	p. 1-15 15 p.	article
7	Conference Calendar			2014	61	C	p. I-II nvt p.	article
8	Contribution of volatile compounds to the antioxidant capacity of coffee	Ludwig, Iziar A.		2014	61	C	p. 67-74 8 p.	article
9	Detection of ground roasted coffee adulteration with roasted soybean and wheat	Pauli, Elis Daiane		2014	61	C	p. 112-119 8 p.	article
10	Does roasted coffee contain chlorogenic acid lactones or/and cinnamoylshikimate esters?	Jaiswal, Rakesh		2014	61	C	p. 214-227 14 p.	article
11	Editorial Board			2014	61	C	p. i- 1 p.	article
12	Effect of human saliva and sip volume of coffee brews on the release of key volatile compounds by a retronasal aroma simulator	Genovese, Alessandro		2014	61	C	p. 100-111 12 p.	article
13	Effect of roasting conditions on carbon dioxide degassing behavior in coffee	Wang, Xiuju		2014	61	C	p. 144-151 8 p.	article
14	Evaluation of bioactive amine and mineral levels in Turkish coffee	Özdestan, Özgül		2014	61	C	p. 167-175 9 p.	article
15	Evaluation of growth and ochratoxin A production by Aspergillus steynii and Aspergillus westerdijkiae in green-coffee based medium under different environmental conditions	Gil-Serna, Jessica		2014	61	C	p. 127-131 5 p.	article
16	Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process	Evangelista, Suzana Reis		2014	61	C	p. 183-195 13 p.	article
17	Inclusion complexes of β-cyclodextrin with chlorogenic acids (CHAs) from crude and purified aqueous extracts of green Robusta coffee beans (Coffea canephora L.)	Budryn, Grażyna		2014	61	C	p. 202-213 12 p.	article
18	Influence of different combinations of wall materials and homogenisation pressure on the microencapsulation of green coffee oil by spray drying	Silva, V.M.		2014	61	C	p. 132-143 12 p.	article
19	Lipoxygenase inhibitors and antioxidants from green coffee—mechanism of action in the light of potential bioaccessibility	Gawlik-Dziki, Urszula		2014	61	C	p. 48-55 8 p.	article
20	Microencapsulation by spray drying of emulsified green coffee oil with two-layered membranes	Carvalho, A.G.S.		2014	61	C	p. 236-245 10 p.	article
21	Mitigation of acrylamide and hydroxymethyl furfural in instant coffee by yeast fermentation	Akıllıoglu, H. Gül		2014	61	C	p. 252-256 5 p.	article
22	Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brews	Caporaso, Nicola		2014	61	C	p. 152-160 9 p.	article
23	Ochratoxigenic fungi and ochratoxin A in defective coffee beans	Taniwaki, M.H.		2014	61	C	p. 161-166 6 p.	article
24	Ochratoxin A in commercial soluble coffee and coffee substitutes	Casal, Susana		2014	61	C	p. 56-60 5 p.	article
25	Organically produced coffee exerts protective effects against the micronuclei induction by mutagens in mouse gut and bone marrow	Silva, J.P.L.		2014	61	C	p. 272-278 7 p.	article
26	Phenolic composition, caffeine content and antioxidant capacity of coffee silverskin	Bresciani, Letizia		2014	61	C	p. 196-201 6 p.	article
27	Phytochemical and microbiological stability of spent espresso coffee grounds in capsules	Belviso, Simona		2014	61	C	p. 93-99 7 p.	article
28	Potential markers of coffee genotypes grown in different Brazilian regions: A metabolomics approach	da Silva Taveira, José Henrique		2014	61	C	p. 75-82 8 p.	article
29	Reliable estimation of dietary exposure to furan from coffee: An automatic vending machine as a case study	Mesías, M.		2014	61	C	p. 257-263 7 p.	article
30	Reprint of “The mycobiota of coffee beans and its influence on the coffee beverage”	Iamanaka, B.T.		2014	61	C	p. 33-38 6 p.	article
31	Review on utilization and composition of coffee silverskin	Narita, Yusaku		2014	61	C	p. 16-22 7 p.	article
32	Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees	Vignoli, Josiane Alessandra		2014	61	C	p. 279-285 7 p.	article
33	Scavenging capacity of coffee brews against oxygen and nitrogen reactive species and the correlation with bioactive compounds by multivariate analysis	Rodrigues, Naira Poerner		2014	61	C	p. 228-235 8 p.	article
34	The development of an emotion lexicon for the coffee drinking experience	Bhumiratana, Natnicha		2014	61	C	p. 83-92 10 p.	article
35	The use of advanced chemometric techniques and trace element levels for controlling the authenticity of organic coffee	Barbosa, Rommel Melgaço		2014	61	C	p. 246-251 6 p.	article
36	Validation of near-infrared spectroscopy for the quantification of cafestol and kahweol in green coffee	Scholz, M.B.S.		2014	61	C	p. 176-182 7 p.	article

36 results found

Koninklijke Bibliotheek - National Library of the Netherlands