eventYear 2008 placeLocation -22.9098833, -47.0625812 275 Results Search by title or author Biochemistry and Biotechnology of Green CoffeeConstruction of a Genetic Map Based on an Interspecific F2 Population between Coffea arabica and Coffea canephora and its Usefulness for Quality Related TraitsPriolli R.G.H., Ramos L.C.S. G., Pot D., Moller M., Gallo P.B., Pastina M.M., Garcia A.A.F., Yamamoto P.A., Lannes S.D., Ferreira L.P., Scholz M.B.S., Mazzafera P., Pereira L.F.P. Colombo C.A. (Brazil) Biochemistry and Biotechnology of Green CoffeeChloroplast Membrane Lipids from Coffea sp. under Low Positive TemperaturesPartelli F.L., Vieira H.D., Pais I.P., Quartin V.L., Campos P.S., Fortunato A., Eichler P., Viana A.P., Ribeiro A., Ramalho J.C. (Brazil) HealthChlorogenic Acids: from Coffee Plant to Human BodyFarah A. (Brazil) HealthChlorogenic Acids from Green Coffee Are Highly Bioavailable in HumansFarah A., Monteiro M., Donangelo C.M., Lafay S.(Brazil) HealthMetabolism of Chlorogenic Acids After Coffee Ingestion in Ileostomy and Healthy SubjectsRenouf M., Guy P., Marmet C., Fraering A-L., Stalmach A., Mullen W., Cavin C., Dionisi F., Williamson G., Crozier A., Steiling H. (Switzerland) HealthAntioxidative Activity of Coffee Extracts Depending on Roasting and Extraction ConditionsLeloup V., Le Derf F., Le Coq F. (Switzerland) HealthPlasma Antioxidant Capacity but not Endogenous Non-Enzymatic Antioxidant Levels Increases After Acute Coffee IntakeMoura-Nunes N., Perrone D., Farah A.,Donangelo C.M. (Brazil) HealthImmunostimulatory Properties of Coffee MannansCoimbra M.A., Simões J., Madureira P., Domingues M.R., Vilanova M., Nunes F.M. (Portugal) HealthSpecies, Roasting Degree and Decaffeination Influence the Inhibitory Effect of Coffee on the Growth of Streptococcus mutansAntonio A.G., Moraes R.S., Perrone D., Maia L.C., Santos K.R.N., Farah A. (Brazil) Healthß-Carbolines Carbolines Contents in Instant Coffee and Coffee Substitute BeveragesAlves R.C., Casal S., Mendes E., Oliveira M.B.P.P. (Portugal) HealthRedox Potential of Roasted Coffee Aqueous ExtractsMuggia P., Navarini L., Suggi Liverani F. (Italy) Coffee Chemistry and Sensory SciencesReaction Mechanisms Involved in Coffee Brew Melanoidin FormationBekedam E.K., Van Boekel M.A.J.S., Smit G., Schols H.A. (The Netherlands) Coffee Chemistry and Sensory SciencesCoffea arabica var. laurina Authentication Using Near Infrared SpectroscopyDavrieux F., Guyot B., Tardan E., Descroix F. (France) Coffee Chemistry and Sensory SciencesNear Infrared Spectral Signature and their Stability across EnvironmentsPosada H., Ferrand M., Davrieux F., Lashermes P., Bertrand B. (Colombia) Coffee Chemistry and Sensory SciencesIn Search for the Geographic Origin Discrimination of the Green Coffee BeanRodrigues C., Maia R., Schweigkofler S., Brunner M., Galler P., Prohaska T., Maguas C. (Portugal) Coffee Chemistry and Sensory SciencesImpact of the Time of Permanence of Coffee Fruits in the Plant and on the Ground, and of Geoclimatic Conditions on the Quality of Beverage, Presence of Defects and Incidence of Ochratoxin AVargas E.A., Androcioli Filho A., Lima F.B., Carneiro Filho F., Santos E.A., Scholz M.B.S., Yada I.F.U., Caramori P.H., Morais H. (Brazil) Coffee Chemistry and Sensory SciencesAn update on Ochratoxin A in coffee after 10 years of researchTaniwaki M.H., Teixeira A.A., Iamanaka B.T., Fungaro M.H.P., Palacios-Cabrera H.A., Pitt J.I. (Brazil) Coffee Chemistry and Sensory SciencesCharacterization of SPME/GC-MS Headspace Profiles of Coffee Under Two Different Processing TemperaturesOliveira L.S., Franca A.S., Oliveira R.C.S.,,Mancha Agresti P.C., Augusti R. (Brazil) Coffee Chemistry and Sensory SciencesNew Volatile Compounds as Brazilian Defective Coffee Seeds’ MarkersToci A.T., Benedetti M., Farah A. (Brazil) Coffee Chemistry and Sensory SciencesPrediction of Sensory Profiles of Brazilian Arabica Coffees Using Aroma Composition, Gas Chromatography and Partial Least Squares Regression ModelsRibeiro J.S., Salva T.J.G., Tomaziello R.A., Augusto F., Ferreira M.M.C. (Brazil) Coffee Chemistry and Sensory SciencesOptimisation of Methodology for Identification of Aromatic Volatile Compounds in Roasted Coffee BeansIkawati D., Srzednicki G., Craske J. (Australia) Coffee Chemistry and Sensory SciencesAn Original Decision-Support Tool for Adding Value to CoffeesAguilar P., Ribeyre F., Bastide P. (France) Coffee Chemistry and Sensory SciencesAcidity in Coffee: Bridging the Gap Between Chemistry and PsychophysicsBrollo G., Cappuccio R., Navarini L. (Italy) Coffee Chemistry and Sensory SciencesVariability and Association of Sensorial and Physical Quality Attributes of Forest Arabica Coffee (Coffea arabica L.) Collections at JimaBekele G., Burckhardt J., Kufa T., Gole T.W., Yadessa A. (Ethiopia) Roasting Coffee Technology & ProcessingPrinciples and Advanced Aspects of Profile Roasting ProcessFernandes F. (Brazil) Load More
