22nd International Conference on Coffee Science - Coffee Chemistry & Quality
posters
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A Comparison of Six Different Methodologies to Determine Raw Coffee Bean Moisture Content
Palacios-Cabrera H.A., Oliveira Miguel R., Teixeira A.A., Teixeira A.R.R. (Brazil)
0.00€
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Amino Acids Profile in Unripe Arabica Fruits Processed by Wet and Dry Methods
Borem F.M., Dias E.C., Guerrero M.C., Oliveira P.D., Neves J.B., Nobre G.W., Pereira R.G.F.A. (Brazil)
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Analytical Method for Monitoring Freshness of Roast and Ground Coffee
Bezman Y., Nini D., Cohen Z., Ofek A., Bensal D., Garcia L. (Israel)
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Arabica Versus Robusta Green Coffee Differentiation Based on Near Infrared Spectroscopy
Rodrigues C, Preisner O., Felizardo P., Ferreira A.P., Maguas C., Menezes J.C. (Portugal)
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Carboxylic Acid-5-Hydroxytryptamides (C-5-HT) in Coffee Brews
Zahm A., Hinkel C., Speer K. (Germany)
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Characterization of Non-Defective and Defective Roasted Arabica and Robusta Coffees by Electrospray Ionization-Mass Spectrometry (ESI-MS)
Oliveira L.S., Mendonça J.C.F., Nunes M., Franca A.S, (Brazil)
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Chemical Characterization of Coffea arabica L. Cherries
Colomban S., Lonzarich V., Rivetti D., Herreo M.I., De Angelis E. (Italy)
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Chemical Composition of Brazilian Green Coffee Seeds Processed by Dry and Wet Post-Harvesting Methods
Duarte G., Pereira A., Farah A. (Brazil)
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Coffee Sensory Quality in the Industry
Barbieri M.K., Garcia A.O., Teles C.R.A., Yotsunyanagi K. (Brazil)
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Colour and Quality of Green Coffee
Cavaco-Bicho N.C., Lidon F.C., Ramalho J.C., Santos Oliveira J.F., Silva M.J., Leitão A.E. (Brazil)
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Comparative Evaluation of Methods to Assess Foaming Properties of Coffee
Leloup V., Prigent S., Lagadec V., Hugo J., Sahai D., Sher A., Gumy J.-C., Blank I. (Switzerland)
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Comparison of Chlorogenic Acids Contents in Coffea arabica, Coffea canephora and Hybrids Resistant to Meloidogyne exigua
Duarte G., Pereira A.A., Marques V., Farah A.(Brazil)
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Degradation Products of Carboxylic Acid-5-Hydroxytryptamides (C-5-HT)
Zahm A., Speer K. (Germany)
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Differentiation Between Arabica and Robusta Brazilian Roasted Coffees Using HS-SPME and SDE Gas Chromatography-Mass Spectrometry and Principal Component Analysis
Arruda N., Pereira E., Hovell A., Amorim A., Coury S., Bizzo H., Rezende C. (Brazil)
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Discrimination Between Coffee Species (Coffea arabica and Coffea canephora) by the Content of Kahweol and Cafestol
Campanha F.G., Dias R.C.E., Benassi M.T. (Brazil)
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Discrimination of Coffee Freshness and Roast Level Using SPME-Gas Chromatography and Near Infrared Spectroscopy
Steinman S.R., Gautz L.D., Jackson M.C. (USA)
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Diterpene Determination in Coffee using Fast LC-Systems of Different Manufacturers
Kölling-Speer I. (Germany)
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Effect of the Fluid Flow Speed Changes on the Chemical Composition of Coffee Samples Roasted in an Industrial Semi-Fluidized Bed Roaster
Toci A.T., Silva C.M., Fernandes F., Farah A. (Brazil)
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Effect of the Water Feeding Onto the Brew and the Filter Cake Using a Household Coffee Maker
Eulitz M., Kölling-Speer I., Speer K. (Germany)
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Effects of Lactic Acid Bacteria Isolated from Fermented Coffee (Coffea arabica) on Growth of Aspergillus ochraceus and Ochratoxin A Production
Suarez-Quiroz M.L., Gonzalez-Rios O., Champion-Martinez E.I., Angulo O. (Mexico)
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Experimental Planning for Validation (Collaborative Study in Interlaboratorials) of Methods for Detection and Quantification of Frauds and Impurities in Roasted and Grounded Coffee
De Freitas S.C., Gonçalves E.B., Cardozo G.M.B.Q., Stephan M.P., Silva B.A. (Brazil)
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Method for Continuous Monitoring Rates of CO2 Release from R&G Coffee
Beszman Y., Nini D., Cohen Z., Ofek A., Bensal D., Yitah Y., Garcia L. (Israel
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Optimization of Acid Hydrolisis for the Analysis of Conjugated Amines in Green Coffee
Silveira T.M.L., Evangelista W.P., Gloria M.B.A. (Brazil)
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Physical Characterization of Non-Defective and Defective Green and Roasted Arabica and Robusta Coffees
Franca A.S., Oliveira L.S., Mendonça J.C.F. (Brazil)
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Quality of Shaded and Unshaded Organic Coffee: Presence of Fungi, Ochratoxin A and Caffein Content
Freitas-Silva O., Oliveira T.Q., Cunha F.Q., Souza M.L.M., Godoy R.L.O., Ricci M.S.F. (Brazil)
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Residual Pesticides in Coffee
Ishiwaki T., Yamaishi E., Hamada A. (Japan)
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Secokahweol – A New Diterpene Degradation Product in Roasted Coffee
Kölling-Speer I., Schumann S., Gruner M., Speer K. (Germany)
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Sensory and Bean Characteristics of Wild Arabica Coffee from Southeast Afromontane Rainforests in Ethiopia
Yadessa A., Burkhardt J., Denich M., Bekele E., Woldemariam T., Goldbach H. (Germany)
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Stability of Sensorial and Biochemical Traits of Different Geographical Origin Ethiopian Arabica Coffee (Coffea arabica L.) Accessions Under Three Contrasting Environmental Conditions
Getu B., Bayetta B., Habtam Z., Labouisse J.P., Davrieux F., Bertrand B. (Ethiopia)
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Steam Pressure Coffee Extraction: Moka Coffee Maker Physics and Beverage Characterization
Navarini L., Dellapietra B., Colomban S., Barnaba M., Scheri A., Suggi Liverani F. (Italy)
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Structural Analysis of Green Coffea arabica Beans by Consecutive Solvent Extraction
Fernandes J.A., Silanes-Kenny J.F., Ullrich F. (UK)
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The Role of Defective Beans on the Composition of Kahweol and Cafestol in Roasted Coffee
Campanha F.G., Dias R.C.E., Scholz M.B.S., Benassi M.T. (Brazil)
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The Unique Structural Features of Coffee Arabinogalactans
Nunes F.M., Reis A., Silva A.M.S., Domingues M.R., Coimbra M.A. (Portugal)
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Tryacylglycerols Changes During the Storage of Roasted Coffee
Toci A., Neto V.J.M.F., Torres A.G., Calado V., Farah A. (Brazil)
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communications
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An update on Ochratoxin A in coffee after 10 years of research
Taniwaki M.H., Teixeira A.A., Iamanaka B.T., Fungaro M.H.P., Palacios-Cabrera H.A., Pitt J.I. (Brazil)
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Characterization of SPME/GC-MS Headspace Profiles of Coffee Under Two Different Processing Temperatures
Oliveira L.S., Franca A.S., Oliveira R.C.S.,,Mancha Agresti P.C., Augusti R. (Brazil)
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Coffea arabica var. laurina Authentication Using Near Infrared Spectroscopy
Davrieux F., Guyot B., Tardan E., Descroix F. (France)
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Impact 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 A
Vargas 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)
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In Search for the Geographic Origin Discrimination of the Green Coffee Bean
Rodrigues C., Maia R., Schweigkofler S., Brunner M., Galler P., Prohaska T., Maguas C. (Portugal)
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Near Infrared Spectral Signature and their Stability across Environments
Posada H., Ferrand M., Davrieux F., Lashermes P., Bertrand B. (Colombia)
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Reaction Mechanisms Involved in Coffee Brew Melanoidin Formation
Bekedam E.K., Van Boekel M.A.J.S., Smit G., Schols H.A. (The Netherlands)
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