| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 6 |
Coffee, mycotoxins and climate change
|
Paterson, R. Russell M.
|
|
2014
|
61 |
C |
p. 1-15
15 p.
|
artikel
|
| 7 |
Conference Calendar
|
|
|
2014
|
61 |
C |
p. I-II
nvt p.
|
artikel
|
| 8 |
Contribution of volatile compounds to the antioxidant capacity of coffee
|
Ludwig, Iziar A.
|
|
2014
|
61 |
C |
p. 67-74
8 p.
|
artikel
|
| 9 |
Detection of ground roasted coffee adulteration with roasted soybean and wheat
|
Pauli, Elis Daiane
|
|
2014
|
61 |
C |
p. 112-119
8 p.
|
artikel
|
| 10 |
Does roasted coffee contain chlorogenic acid lactones or/and cinnamoylshikimate esters?
|
Jaiswal, Rakesh
|
|
2014
|
61 |
C |
p. 214-227
14 p.
|
artikel
|
| 11 |
Editorial Board
|
|
|
2014
|
61 |
C |
p. i-
1 p.
|
artikel
|
| 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.
|
artikel
|
| 13 |
Effect of roasting conditions on carbon dioxide degassing behavior in coffee
|
Wang, Xiuju
|
|
2014
|
61 |
C |
p. 144-151
8 p.
|
artikel
|
| 14 |
Evaluation of bioactive amine and mineral levels in Turkish coffee
|
Özdestan, Özgül
|
|
2014
|
61 |
C |
p. 167-175
9 p.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 21 |
Mitigation of acrylamide and hydroxymethyl furfural in instant coffee by yeast fermentation
|
Akıllıoglu, H. Gül
|
|
2014
|
61 |
C |
p. 252-256
5 p.
|
artikel
|
| 22 |
Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brews
|
Caporaso, Nicola
|
|
2014
|
61 |
C |
p. 152-160
9 p.
|
artikel
|
| 23 |
Ochratoxigenic fungi and ochratoxin A in defective coffee beans
|
Taniwaki, M.H.
|
|
2014
|
61 |
C |
p. 161-166
6 p.
|
artikel
|
| 24 |
Ochratoxin A in commercial soluble coffee and coffee substitutes
|
Casal, Susana
|
|
2014
|
61 |
C |
p. 56-60
5 p.
|
artikel
|
| 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.
|
artikel
|
| 26 |
Phenolic composition, caffeine content and antioxidant capacity of coffee silverskin
|
Bresciani, Letizia
|
|
2014
|
61 |
C |
p. 196-201
6 p.
|
artikel
|
| 27 |
Phytochemical and microbiological stability of spent espresso coffee grounds in capsules
|
Belviso, Simona
|
|
2014
|
61 |
C |
p. 93-99
7 p.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 31 |
Review on utilization and composition of coffee silverskin
|
Narita, Yusaku
|
|
2014
|
61 |
C |
p. 16-22
7 p.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 34 |
The development of an emotion lexicon for the coffee drinking experience
|
Bhumiratana, Natnicha
|
|
2014
|
61 |
C |
p. 83-92
10 p.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
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