Proceedings of ASIC Conferences

15th Colloquium : Chemistry (28 records)

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An overview of the Maillard reactions related to aroma generation in coffee
C. T. Ho, H. I. Hwang, T. H. Yu, J .Zhang
abstract  full paper  [ buy this PDF ]    From : 15th Colloquium.

Análisis por MEB de la prosidad del café tostado
C. Gutiérrez, M. D. Ortolá, A. Chiralt, P. Fito
abstract  full paper  [ buy this PDF ]    From : 15th Colloquium.

Characterization of unsaturated aldehydes in green coffee
J. Boosfeld, H. Bade-Wegner, H. Balzer, W. Holscher, O. G. Vitzthum
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Control cinético y termodinámico de las interacciones agua- café tostado
M. D. Ortolá, C. Gutiérrez, A. Chiralt, P. Fito
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Détermination de la caféine et de la matière sèche par spectrométrie proche infrarouge. Applications aux cafés verts Robusta et aux cafés torréfiés
B. Guyot, F. Davrieux, J. C. Manez, J. C. Vincent
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Discrimination de cafés à l'aide d'un nez électronique
L. Moy
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Electronic noses. Principles, applications and outlook
P. N. Bartlett, N. Blair, J. W. Gardner
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Étude des changements chimiques dans le café sous forme de boisson pendant l'extraction et la conservation
C. Severini, G. G.Pinnavaia, S. Pizzirani, M. C. Nicoli, C. R. Lerici
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Fatty acids in coffee
K. Speer, N. Sehat, A. Montag
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Free radical scavenging reactions in coffee
A. E. Morrice, N. Deighton, S. M. Glidewell, B. A. Goodman
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Generation of furfuryl mercaptan in cysteineribose model systems in relation to roasted coffee aroma
H. D. Stahl, T. H. Parliment
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Material balance on free sugars in the production of instant coffee
R. M. Noyes, C. M.Chu
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Melanoidins in coffee. Separation and characterisation by different chromatographix procedures
H. Steinhard, A. Packert
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Quantification of 2-methylisoborneol in roasted coffee by GC-MS
H.Bade-Wegner, W. Holscher, O. G. Vitzthum
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Quantification of potent odorants in coffee
W. Grosch, P. Semmelroch, C. Masanetz
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Quelques acides phénols particuliers des fèves de caféiers sauvages malgaches et africains
J.-J. R. Rakotomalala, E. Cros, A. Charrier
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Staling of roasted coffee: volatile release and oxidation reactions during storage
M. C. Nicoli, N. Innocente, P. Pittia, C. R. Lerici
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Status of research in the field of non-volatile coffee components
H. G. Maier
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The analysis of sulfur compounds in coffee aroma by sulfur chemiluminescence detection /gas chromatography
G. Cohen
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Trace metal profiles of green coffees
R. Macrae, M. Petracco. E. Illy
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POSTERS

Analytical characterisation of coffee carbohydrates
V. Leloup, R. Liardon
abstract  full paper  [ buy this PDF ]    From : 15th Colloquium.

Dehydrocafestol and dehydeokahweol: two new roasting components in coffee
R. Tewis, A. Montag, K. Speer
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Determination of trigonelline and nicotinic acid in coffee by HPLC
J. Zapp
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Lipids in the coffee brew
N. Sehat, A. Montag, K. Speer
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Progress in the analysis of proanthocyanidins in freshly prepared coffee pulp
M. N. Clifford, N. De Gonzalez, J. R. Ramírez-Martínez, J. O. Aldana
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Separation of metal chelating compounds in instant coffee
S. Homma, M. Murata
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The aroma composition of the coffee beverage. Quantitative determination of steam-volatile aroma constituents
R. Silwar, C. Lüllmann
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Thermal stability of 2-methylisoborneol in Robusta coffee
F. Rouge, C. Gretsch, K .Christensen, R. Liardon, L. Fay
abstract  full paper  [ buy this PDF ]    From : 15th Colloquium.