eventYear 1995 placeLocation 35.0116363, 135.7680294 95 Results Search by title or author TrendsUse of high pressure treatment for stabilising coffee brew during storageC. Severini, M. C. Nicoli, S. Romani, G. G. Pinnavaia Material balance in roast and ground and brewed coffeeD. Hinman A novel hydroxycinnamic acid derivative of coffee beanM. Murata, H. Okada, S. Homma Influence du mode de préparation du café vert Robusta sur sa composition chimique et ses qualités organoleptiquesB. Guyot, D. Geule, S. Assemat, E. Tchana, L. Pomathios Physical and chemical changes during hot storage of the coffee beverageH. Steinhart, C. Grötzbach, J. Wilkens The Maillard reaction and coffee flavourG. A. Reineccius Studies on volatile compounds in a series of roasted coffee beans. Changes of the amounts of volatile compounds and total sulfurY. Kawakami, S. Kunieda, A. Sato, Y. Takashima, T. Kanisawa Determination of the partition coefficients of coffee volatiles using static headspaceC. Gretsch, G. Grandjean, M. Haering, R. Liardon, S. Westfall Pipecolic acid from the developing fruits (pericarp and seeds) of Coffea arabica and Camellia sinensisK. Higuchi, T. Suzuki, H. Ashihara TrendsNew development in foaming and freezing of extract for freeze-dried coffeeL. Dithmer TrendsAroma and enzyme retention during dryingS. Yamamoto TrendsStudies on roasting of low grade Indian coffee beans (black, brown, bits) using spouted bed roasterV. D. Nagaraju, K. Ramalaxmi, P. N. Srinivasa Rao TrendsApplication of flavour sensor to coffeeT. Fukunaga, S. Mori, Y. Nakabayashi, M. Kanda, K. Ehara HealthObese women with reduced thermogenic response to caffeine have difficulties in losing body weightN. Sakane, T. Yoshida, T. Umekawa, M. Kondo The effect of creamer/milk addition to coffee aroma retention in coffee solutionK.-J. Kim, J.-M. Rho, S.-Y. Kim The free radical scavenging activity of caffeine in coffee exposed to fenton-type oxidationH. Stadler, J. Richoz, L. B. Fay The taste sensorK. Toko, S. Mori, Y. Nakabaashi, M. Kanda, T. Fukunaga Carbohydrate profiles in beverages like coffee: methods and objects of investigationsS. Oestreich-Janzen Superoxide anion scavenging activity and metal contents of coffeeA. Tsuji, S. Oka, R. Matsushita, J. Takada, H. Sakurai Measurement of coffee taste using lipid membrane taste sensorsH. Komai, Y. Naito, K. Sato, H. Ikezaki, A. Taniguchi, K. Toko Determination of acid content in coffee beans and coffeeF. Kusu, T. Fuse, K. Takamura Coffee adulteration and a multivariate approach to quality controlD. R. White Protective effects of caffeic acid esters against H2 O2-induced cell damagesT. Nakayama Carbohydrates in steam treated coffeeA. Luger, H. Steinhart TrendsCoffee wastes : quality of effluent water from the pasteurising of coffee pulpZ. R. Lopez, J. E. Sanchez, R. Bello Load More
