eventYear 1993 placeLocation 43.610769, 3.876716 120 Results Search by title or author HealthItalian style coffee and serum cholesterolC. Scaccini, A. D'Amicis HealthEffects of coffee oil on plasma cholesterol in the ratA. C. Hugget, M. Marchesini, I. Perrin Health« Facteurs de confusion » dans les études épidémiologiques sur la consommation de caféP. Ducimetière HealthCoffee, caffeine and the coupling between cerebral blood flow and energy metabolismA. Nehlig, G. Debry The analysis of sulfur compounds in coffee aroma by sulfur chemiluminescence detection /gas chromatographyG. Cohen Quantification of 2-methylisoborneol in roasted coffee by GC-MSH.Bade-Wegner, W. Holscher, O. G. Vitzthum Quantification of potent odorants in coffeeW. Grosch, P. Semmelroch, C. Masanetz Characterization of unsaturated aldehydes in green coffeeJ. Boosfeld, H. Bade-Wegner, H. Balzer, W. Holscher, O. G. Vitzthum Staling of roasted coffee: volatile release and oxidation reactions during storageM. C. Nicoli, N. Innocente, P. Pittia, C. R. Lerici Status of research in the field of non-volatile coffee componentsH. G. Maier Material balance on free sugars in the production of instant coffeeR. M. Noyes, C. M.Chu Fatty acids in coffeeK. Speer, N. Sehat, A. Montag Melanoidins in coffee. Separation and characterisation by different chromatographix proceduresH. Steinhard, A. Packert Étude des changements chimiques dans le café sous forme de boisson pendant l'extraction et la conservationC. Severini, G. G.Pinnavaia, S. Pizzirani, M. C. Nicoli, C. R. Lerici Generation of furfuryl mercaptan in cysteineribose model systems in relation to roasted coffee aromaH. D. Stahl, T. H. Parliment Electronic noses. Principles, applications and outlookP. N. Bartlett, N. Blair, J. W. Gardner Détermination de la caféine et de la matière sèche par spectrométrie proche infrarouge. Applications aux cafés verts Robusta et aux cafés torréfiésB. Guyot, F. Davrieux, J. C. Manez, J. C. Vincent Quelques acides phénols particuliers des fèves de caféiers sauvages malgaches et africainsJ.-J. R. Rakotomalala, E. Cros, A. Charrier Free radical scavenging reactions in coffeeA. E. Morrice, N. Deighton, S. M. Glidewell, B. A. Goodman Trace metal profiles of green coffeesR. Macrae, M. Petracco. E. Illy Análisis por MEB de la prosidad del café tostadoC. Gutiérrez, M. D. Ortolá, A. Chiralt, P. Fito Control cinético y termodinámico de las interacciones agua- café tostadoM. D. Ortolá, C. Gutiérrez, A. Chiralt, P. Fito TrendsRecovery of beneficial coffee aromas from thermal hydrolyzatesK. Cale, N. Imura TrendsSorption in roast and ground coffeeD. Hinman TrendsEspresso coffee brewing dynamics: development of mathematical and computational modelsM. Petracco, F. Suggi Liverani Load More
