| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An investigation on the appropriateness of chocolate to match tea and coffee
|
Donadini, G.
|
|
2014
|
63 |
PC |
p. 464-476
13 p.
|
artikel
|
| 2 |
A 4-week consumption of medium roast and dark roast coffees affects parameters of energy status in healthy subjects
|
Riedel, Annett
|
|
2014
|
63 |
PC |
p. 409-419
11 p.
|
artikel
|
| 3 |
Cocoa brew inhibits in vitro α-glucosidase activity: The role of polyphenols and high molecular weight compounds
|
Bellesia, Andrea
|
|
2014
|
63 |
PC |
p. 439-445
7 p.
|
artikel
|
| 4 |
Cocoa flavanols show beneficial effects in cultured pancreatic beta cells and liver cells to prevent the onset of type 2 diabetes
|
Martín, María Ángeles
|
|
2014
|
63 |
PC |
p. 400-408
9 p.
|
artikel
|
| 5 |
Conference Calendar
|
|
|
2014
|
63 |
PC |
p. I-
1 p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
2014
|
63 |
PC |
p. i-
1 p.
|
artikel
|
| 7 |
Effect of different conching processes on procyanidin content and antioxidant properties of chocolate
|
Di Mattia, Carla
|
|
2014
|
63 |
PC |
p. 367-372
6 p.
|
artikel
|
| 8 |
Effect of green tea extract and microwave pre-cooking on the formation of acrylamide in fried chicken drumsticks and chicken wings
|
Demirok, Eda
|
|
2014
|
63 |
PC |
p. 290-298
9 p.
|
artikel
|
| 9 |
Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products
|
Haskaraca, G.
|
|
2014
|
63 |
PC |
p. 373-381
9 p.
|
artikel
|
| 10 |
Effects of variety, agronomic factors, and drying on the amount of free asparagine and crude protein in chicory. Correlation with the acrylamide formation during roasting
|
Loaëc, Grégory
|
|
2014
|
63 |
PC |
p. 299-305
7 p.
|
artikel
|
| 11 |
Extraction, identification and semi-quantification of oligopeptides in cocoa beans
|
Marseglia, Angela
|
|
2014
|
63 |
PC |
p. 382-389
8 p.
|
artikel
|
| 12 |
Four-week coffee consumption affects energy intake, satiety regulation, body fat, and protects DNA integrity
|
Bakuradze, Tamara
|
|
2014
|
63 |
PC |
p. 420-427
8 p.
|
artikel
|
| 13 |
How can science help to create new value in coffee?
|
Folmer, Britta
|
|
2014
|
63 |
PC |
p. 477-482
6 p.
|
artikel
|
| 14 |
Identification of novel cocoa flavonoids from raw fermented cocoa beans by HPLC–MSn
|
Patras, Maria A.
|
|
2014
|
63 |
PC |
p. 353-359
7 p.
|
artikel
|
| 15 |
Identification of trimeric and tetrameric flavan-3-ol derivatives in the SII black tea thearubigin fraction of black tea using ESI-tandem and MALDI-TOF mass spectrometry
|
Yassin, Ghada H.
|
|
2014
|
63 |
PC |
p. 317-327
11 p.
|
artikel
|
| 16 |
Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate
|
Crafack, Michael
|
|
2014
|
63 |
PC |
p. 306-316
11 p.
|
artikel
|
| 17 |
Influence of roasting conditions on fatty acid composition and oxidative changes of cocoa butter extracted from cocoa bean of Forastero variety cultivated in Togo
|
Żyżelewicz, Dorota
|
|
2014
|
63 |
PC |
p. 328-343
16 p.
|
artikel
|
| 18 |
Investigation of the interaction between soluble antioxidants in green tea and insoluble dietary fiber bound antioxidants
|
Çelik, Ecem Evrim
|
|
2014
|
63 |
PC |
p. 266-270
5 p.
|
artikel
|
| 19 |
In vitro absorption studies of chlorogenic acids from coffee using the Ussing chamber model
|
Scherbl, Denise
|
|
2014
|
63 |
PC |
p. 456-463
8 p.
|
artikel
|
| 20 |
Modulation of inflammatory gene transcription after long-term coffee consumption
|
Winkler, Swantje
|
|
2014
|
63 |
PC |
p. 428-438
11 p.
|
artikel
|
| 21 |
2nd Conference on Coffee Cocoa and Tea Science (CoCoTea2013)
|
Arlorio, Marco
|
|
2014
|
63 |
PC |
p. 265-
1 p.
|
artikel
|
| 22 |
Online measurement of volatile organic compounds released during roasting of cocoa beans
|
Diab, Jana
|
|
2014
|
63 |
PC |
p. 344-352
9 p.
|
artikel
|
| 23 |
Presence and variation of γ-aminobutyric acid and other free amino acids in cocoa beans from different geographical origins
|
Marseglia, Angela
|
|
2014
|
63 |
PC |
p. 360-366
7 p.
|
artikel
|
| 24 |
The kinetics of coffee aroma extraction
|
Mestdagh, Frédéric
|
|
2014
|
63 |
PC |
p. 271-274
4 p.
|
artikel
|
| 25 |
Theobromine, caffeine, and theophylline metabolites in human plasma and urine after consumption of soluble cocoa products with different methylxanthine contents
|
Martínez-López, Sara
|
|
2014
|
63 |
PC |
p. 446-455
10 p.
|
artikel
|
| 26 |
Tocopherols in cocoa butter obtained from cocoa bean roasted in different forms and under various process parameters
|
Żyżelewicz, Dorota
|
|
2014
|
63 |
PC |
p. 390-399
10 p.
|
artikel
|
| 27 |
Untargeted and targeted methodologies in the study of tea (Camellia sinensis L.)
|
Daglia, Maria
|
|
2014
|
63 |
PC |
p. 275-289
15 p.
|
artikel
|
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