Actes des colloques de l’ASIC
19ème Colloque : Chemistry (43 records)
COMMUNICATIONS
Analysis of bitter fractions of roasted coffee by LC-ESI-MS - new chlorogenic acid derivatives
M. Ginz, U.H. Engelhardt
résumé 
texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Analytical flavour characterisation and classification of arabica and robusta coffees from different origins
I.M. Dirinck, I. Van Leuven, J.P. Dirinckrésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Antioxidative effect of coffee melanoidins
H. Steinhart, J. Piostrésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Applicability of metal oxide sensors for long term measurement of aroma concentration and quality above coffee powders
C. Gretsch, M. Haering, R. Liardonrésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Application of ratio scale to coffee evaluation
K. Aino, M. Motoyoshirésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Brazil coffee growing regions and quality of natural, pulped natural and washed coffees
E.E.M. Mori, N. Bragagnolo, M. Morgano A., V.D.A. Anjos, K. Yotsuyanagi, E.V. Eliete, J.M. Iyomasarésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Caffeine-caffeic acid crystallography
B.L. Zeller, W.R. Popp, F.Z. Saleebrésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Carbohydrates in coffee
A. Bradburyrésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Changes in roasted coffee aroma during storage - influence of the packaging
M. Czerny, P. Schieberlerésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Characterization of free amino acid enantiomers of Arabica and Robusta coffee varieties
S. Casal, B. Oliveira, R. Alves, M. Ferreirarésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Coffee flavour precursors: contribution of the non-water-extractable green bean components to roasted coffee flavour
C. Milo, R. Badoud, R. Bobillot, R. Fumeaux, T. Huynh-Barésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Detection of an off-flavour in raw coffee: An approach of the high resolution gas chromatography /selective odorant measurement by multisensor (HRGC/SOMSA)
"M. Bücking, H. Steinhart"résumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Effects of steam treatment on diterpenes
K, Speer, A. Kurtrésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Effects of water composition and water treatment on espresso coffee percolation
D. Rivetti, L. Navarini, R. Cappuccio, A. Abatangelo, M. Petracco, F. Suggi-Liveranirésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Free radicals and other paramagnetic ions in coffee solutions
B.A. Goodman, C.E. Pascual, C. Yeretzianrésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Hydroxycinnamic acids as genotype discrimination criteria for green coffee beans
G. Guerrero, M. Suarez, G. Morenorésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
In-mouth coffee aroma: Breath-by-breath analysis of nose-space while drinking coffee
C. Yeretzian, M. Graus, A. Jordan, W. Lindingerrésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Instrumental analyses and sensory studies on the role of melanoidins in the aroma staling of coffee brew
T. Hofmann, M. Czerny, P. Schieberlerésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
New aspects of coffee processing: The relation between seed germination and coffee quality
D. Selmar, G. Bytof, S.E. Knopprésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
NMR microscopy as non destructive tool to probe water and oil in green coffee
R. Toffanin, A. Piras, P. Szomolanyi, F. Vittur,résumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Physical chemistry of roasted and ground coffee: Shelf life improvement for flexible packaging
T.P. Labuza, C. Cardarelli, B. Anderson, E. Shimonirésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Polysaccharide composition in Arabica and robusta green coffee beans: similar but different?
M. Fischer, R. J. Redgwell, S. Reimann, V. Trovato, D. Curtirésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Quantitation of potent aroma compounds above freshly brewed coffee by aroma trapping
"A. Hässelbarth, F. Ullrich"résumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Staling of roasted and ground coffee at different temperatures: Combining sensory and GC analysis
R. Cappuccio, G. Full, V. Lonzarich, O. Savonettirésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Survey of the presence in green coffee of substances associated with important offflavours, and correlation with Ochratoxin A contamination
G. Bortoli, M. Fabianrésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Volatile composition of arabica and robusta varieties for coffee characterisation and classification using a stepwise discriminant approach
G. Procida, B. Campisi, D. De Palo, A. Calabretti, L. Gabrielli Favrettorésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
POSTERS
16-O-methylkahweol in Robusta coffee
"I. Kölling-Speer, K. Speer"résumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
A new “Aroma Index” to determine the aroma quality of a blend of roasted coffee beans
C. Sanz, L. Pascual, M.J. Zapelena, M.C. Cidrésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
A preliminary comparison of melanoidins from coffee and roasted barley coffee brew by Size Exclusion Chromatography (SEC)
A. Arnoldi, A. D'Agostin, G. Boschinrésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
A study of the formulation of blends from Arabica and Robusta coffees
H.C. Menezes, L.C. Mendesrésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Antioxidant properties of ready-to-drink coffee beverages
M.C. Nicoli, M. Anese, S. Calligarisrésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Characterisation of Arabica and Robusta coffee varieties according to their trace heavy metal contents
M.G. Pertoldi, G. Procida, D. De Palo, A. Weberrésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Coffee bean carbohydrates as relates to quality of Kenyan arabica coffee (Coffea arabica L.)
C.W. Kathurimarésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Contents of diterpenes in green coffees assigned for the European market
"I. Kölling-Speer, K. Speer"résumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Determination of the geographic origin of green coffee by inductively coupled plasma mass spectrometry (ICP-MS)
J. Prodolliet, P. Zbinden, D. Andrey, M. Baumgartnerrésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Differenciation of Arabica and Robusta coffee cup by physico-chemical and sensory parameters and multivariate analysis
"L. Maeztu, S. Andueza, C. Ibañez, M.P. De Peña, C. Cid"résumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Dry matter, condensed tannins, chlorogenic acid and caffeine contents in pulp obtained by ecological (dry) pulping of ripe coffee berries
"J.R. Ramírez-Martínez"résumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Early lipid oxidation in roasted and ground coffee
T. Huynh-Ba, M.C. Courtet-Compondu, R. Fumeaux, P. Pollienrésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Identification of Kahweol fatty acid esters in coffee by means of LC/MS
T. Kurzrock, K. Speerrésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Liquid-air partition coefficients of coffee flavour compounds: A novel approach using Proton-Transfer-Reaction-Mass-Spectrometry
P. Pollien, C. Yeretzian
résumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Prediction of Arabica content from ground roasted coffee blends by Near Infrared Reflectance spectroscopy
F. Davrieux, S. Laberthe, J.C. Manez, B. Guyotrésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Stachyose: A marker of the presence of legume adulterants in soluble coffee?
"P. Stöber, S. Benet, C. Hischenhuber, M. Fischer, L. Fay"résumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.
Zinc(II)-chelating compounds in coffee brew
S. Homma, M. Murata, S. Kobayashirésumé texte complet [ achetez ce PDF ] Extrait de: 19ème Colloque.