eventYear 1997 placeLocation -1.2920659, 36.8219462 99 Results Search by title or author HealthCoffee and Caffeine Dependence: What do We Know Now?A. Nehlig HealthEffect of coffee components on glutathione S-transferases: a potential mechanism for anticarcinogenic effectsA. C. Huggett, C. Cavin, D. Holzhäuser, I. Perrin, B. Schilter HealthToward the prevention of mould mediated quality loss. HACCP analyses of an outdoor processJ. M. Frank The nature of chlorogenic acids. Are they advantageous compounds in coffee ?M. N. Clifford Some preliminary investigations of oil biosynthesis in the coffee fruit and its subsequent re-distribution within green and roasted beansA. J. Wilson, M. Petracco, E. Illy Influence of coffee botanical variety on espresso cup-testing qualityM. Petracco Pathways involved in the biosynthesis and catabolism of caffeine in Coffea and CamelliaA. Crozier, T. W. Baumann, H. Ashihara, T. Suzuki, G. R. Waller Chemical composition and characteristics of a zinc(II)-chelating fraction in instant coffee extractsV. Leloup, J. H De Michieli, M. Takenaka Characterisation of oligosaccharides in coffee extractsV. Leloup, J. H. De Michieli, R. Liardon Factors affecting mannan solubility in roast coffee extractsA. G. W. Bradbury, E. D. T. Atkins Fatty acid esters of cafestolT. Kurzrock, K. Speer MALDI-MS, a new analytical technique and its potential for coffee analysisJ. Zapp, R. Kuhn Diterpenes in coffee leavesI. Kölling-Speer, K. Speer An analytical distinction between untreated and steam-treated roasted coffeeH. Steinhart, A. Luger An 11S-type storage protein from Coffea arabica L. endosperm: biochemical characterization, promoter function and expression during grain maturationW. J. Rogers, G. Bezard, A. Deshayes, V. Petiard, P. Marraccini Effet inhibiteur de l'acide caféoyl 5-quinique sur la formation de pyrazines dans les réactions de MaillardB. Guyot, T. Christophe, D. Gueule Volatile compounds associated with the over-fermented flavour defectH. Bade-Wegner, I. Bendig, W. Holscher, R. Wollmann Detection of aroma above a coffee powder : limits and perspectives of electronic sensorsC. Gretsch, J. Delarue, A. Toury, P. Visani, R. Liardon Comparison of a brew and an instant coffee using a new GC-olfactometric methodP. Pollien, Y. Krebs, A. Chaintreau Determination of the geographic origin of green coffee by stable isotope techniquesJ. Prodolliet, M. Baumgartner, Y.-L. Martin, G. Remaud Cafestol and dehydrocafestol in roasted coffeeI. Kölling-Speer, A. Kurt, Nguyen Thu, K. Speer Changes in components of canned coffee beverage stored at high temperatureM. Yamada, S. Komatsu, Y. Shirasu Measurement of flavour release in coffee productsH. Brevard- S. Bobillot, A. Feria-Morales, Y. Krebs, A.-F. Mermoud GC-sniffing method for identification of coffee aroma profilesS. Bobillot,H. Brevard, A. Feria-Morales, Y. Krebs, A.-F. Mermoud Green Coffee ProcessingExtraction in coffee-processing and brewingH.K. Cammenga, R. Eggers, T. Hinz, A. Steer, C. Waldmann Load More
