eventYear 2006 placeLocation 43.610769, 3.876716 242 Results Search by title or author Coffee Chemistry and Sensory SciencesIs the GC Analysis of Cafestol and Kahweol a Problem?I. Kölling-Speer, T. Kurzrock, K. Speer Coffee Chemistry and Sensory SciencesDiterpenes in Green Coffees Harvested in Different YearsI. Kölling-Speer, T. Kurzrock, K. Speer Coffee Chemistry and Sensory SciencesTocopherols in Green Coffees Harvested in Different YearsI. Kölling-Speer, T. Kurzrock, K. Speer Coffee Chemistry and Sensory Sciences16-O-Methylcafestol Determination in Coffee Using Different HPLC Columns and Eluents with Diode Array and MS DetectionI. Kölling-Speer Coffee Chemistry and Sensory SciencesComparison of Different Staining Methods for Coffee Proteomic AnalyisO. L. Franco, A. E. Andrade, E. V. S. A. Barros, M. F. Grossi de Sa, R. M. D. G. Carneiro, R. Carneiro, M. T. S. Eira, T. L. Rocha, A. Mehta Coffee Chemistry and Sensory SciencesBlack Aspergillus species, OTA Producers. Conditions for their Growth and Toxicogenesis in CoffeeD. Gueule, B. Guyot, M. L. Suarez-Quiroz, J.-P. Guiraud Coffee Chemistry and Sensory SciencesFungal Metabolites in CoffeeB. T. Iamanaka, M. V. Copetti, A. A. Teixeira, A. R. R. Teixeira, N. Bragagnolo, M. H. Taniwaki Coffee Chemistry and Sensory SciencesToxigenic Fungi and Ochratoxin A in Defective Coffee BeansM. H. Taniwaki, B. T. Iamanaka, M. V. Copetti, A. A. Teixeira, A. R. R. Teixeira Coffee Chemistry and Sensory SciencesInfluence of the Fermentation Stage on the Ochratoxin A Production in CoffeeM. L. Suarez-Quiroz, O. Gonzalez-Rios, S. Schorr-Galindo, B. Guyot, M. Barel, J.-P. Guiraud Coffee Chemistry and Sensory SciencesEvaluation of the Effect of Roasting on Reducing OTA Contamination in Arabica CoffeeE. A. Santos, A. S. Franca, E. A. Vargas Coffee Chemistry and Sensory SciencesChlorogenic Acids Distribution in Brazilian Coffee Defective BeansA. Farah, M. Monteiro, L. C. Trugo Coffee Chemistry and Sensory SciencesKinetic Behavior of Chlorogenic Acids and Lactones during Roasting of Brazilian Coffea arabica and Coffea canephora CultivarsD. P. Moreira, A. Farah, C. M. Donangelo Coffee Chemistry and Sensory SciencesInvestigation of Novel Chlorogenic Acids and Lactones in Brazilian Coffea Arabica and Coffea Canephora Cultivars by LC-ESI-MSD.P. Moreira, A. Farah, C.M. Donangelo Coffee Chemistry and Sensory SciencesInvestigation of Radical Scavenging Properties in Espresso BrewsB. Bonnländer, M. Cassano, F. Suggi Liverani, J. Zapp Coffee Chemistry and Sensory SciencesCorrelating Chemical Compounds with Antioxidant Capacity in Torrefacto Roast CoffeesI. Lopez-Galilea, M.-P. de Peña, C. Cid Coffee Chemistry and Sensory SciencesDetermination of Radical Scavenging Capacities in Differently Roasted Coffees by On-line Combination of High-performance Liquid Chromatography with ABTS DecolorizationM. Cassano, G. A. Doualé, J. Zapp Coffee Chemistry and Sensory SciencesProfile and Levels of Bioactive Amines in Regular, Decaffeinated and Organic Instant CoffeeT. M. L. Silveira, M. B. A. Gloria Coffee Chemistry and Sensory SciencesFree and Conjugated Biogenic Amines in Green and Roasted Coffee BeansS. Casal, R. C. Alves, R. Mendes, M. B. P. P. Oliveira Coffee Chemistry and Sensory SciencesDetermination of Acrylamide in Coffee and Coffee Products by GC-MS Using an Improved Clean-upC. Soares, S. Casal, S. Cunha, J. Fernandes Coffee Chemistry and Sensory SciencesFate of C14-Acrylamide in roasted Coffee during StorageN. Böhm, M. Baum, G. Eisenbrand Coffee Chemistry and Sensory SciencesApplication of NIR for Caffeine Analysis Development of a Global calibrationH. Grau, N. Warne, S. Penson Coffee Chemistry and Sensory SciencesCaffeine Determination in Single Beans by LC-MS/MS DADB. Bonnländer, V. Lonzarich, F. Suggi Liverani Coffee Chemistry and Sensory SciencesImpact of posters-harvest treatment on the Aromatic Quality of Bourbon pointu Coffee in reunion island S. Piccino, R. Boulanger, B. Guyot, F. Ribeyre, L. Berthiot, A. Shum Cheong Sing, F. Descroix Coffee Chemistry and Sensory SciencesChemical and Organoleptic Characteristics of Yellow and Red Coffee CultivarsT. J. G. Salva, O. Guerreiro-Filho, R. L. De Conti, L. C. Fazuoli, R. A. Thomaziello Coffee Chemistry and Sensory SciencesConsumer Detection Limit of Defective Beans in Brazilian CoffeeR. Deliza, A. M. O. Gonçalves, P. R. S. Barros, E. N. Ribeiro, A. Farah Load More
