eventYear 1999 placeLocation 60.1698557, 24.9383791 68 Results Search by title or author Key odorants of roasted coffee: evaluation, release, formationW. Grosch Evolution of coffee aroma characteristics during roastingC. Gretsch Et Al. Differences in chemical composition of electronically sorted green coffee beansG. Full Et Al. Characterisation of mouldy / earthy defect in green Mexican coffeeE. Cantergiani Et Al. The detection and characterisation of free radicals generated during the decomposition of solutions of the coffee flavour compound furfuryl mercaptanE. C. Pascual Et Al. Retardation of coffee beverage volatiles by different milk productsH. Steinhart, M. Bücking Diterpene degradation products in roasted coffeesK. Speer Et Al. Carboxyatractyligenin and atractyligenin glycosides in coffeeA. G. W. Bradbury, H. H. Balzer Stable isotopes and coffee quality: preliminary reportF. Serra Et Al. Nonvolatile compounds in coffeeS. Homma Structural aspects of polysaccharides from Arabica coffeeFischer Et Al. Isolation and characterisation of a foaming fraction from hot water extracts of roasted coffeeM. Petracco Et Al. Effects of saliva and milk additives on the coffee flavour release in the oral cavityM. Bücking Et Al. Evaluation of acidity and bitterness of coffee brewK. Aino, M. Motoyoshi A new method for the determination of 16-0-Methylcafestol in roasted coffeeI. Kölling-Speer Et Al. Determination of the relationship between phosphate concentration and perceived acidity in coffeeM. J. Griffin, D. N. Blauch Green Coffee ProcessingStructural properties of coffee beans as influenced by roasting conditionsS. Schenker Et Al. Green Coffee ProcessingEvaluation of a microwave sensor for inline measurement of roasted and green whole coffee bean moistureG. A. Wiseman Green Coffee ProcessingKinetics of coffee infusion: determination of the geographical origin of medium roasted coffees using extraction kineticsD. Jaganyi Green Coffee ProcessingDecaffeination of non-aqueous solvents using caffeic acidB. L. Zeller, F. Z. Saleeb Green Coffee ProcessingComputer simulation as a tool to model coffee brewing cellular automata for percolation processes; 2D and 3D techniques for fluid-dynamic simulationsR. Cappuccio, F. Suggi Liverani HealthBiotransformation and lack of mutagenicity of ochratoxin A using combinations of mammalian biotransformation enzymesH. Zepnick Et Al. Documentation, Information & NormalisationBehavioral effects of caffeine in coffeeA. Smith, C. Brice Documentation, Information & NormalisationEffects of caffeine on attentionJ. Snel Et Al. Documentation, Information & NormalisationEffects of coffee and caffeine on memory ageingM.P.J. Van Boxtel Et Al. Load More
