eventYear 2008 placeLocation -22.9098833, -47.0625812 275 Results Search by title or author HealthTocopherols in Espresso CoffeeAlves R., Casal S., Oliveira M.B.P.P. (Portugal) HealthKinetic Analysis and Mechanism on The Inhibition of Chlorogenic Acids Against Porcine Pancreas ?-AmylaseNarita Y., Kimura R., Nakagiri O., Inouye K. (Japan) HealthCompounds Related to Antioxidant Activity in Coffee with Different Roasting DegreesVignoli J.A., Viegas M.C., Bassoli D.G., Benassi M.T. (Brazil) HealthThe Effect of Arabinogalactan from Coffee Beans in an Allergic Mouse ModelFuruya K., Iwai K., Gotoda-Nishimura N., Fukunaga T., Kimura R., Nakagiri O., Takagi M. (Japan) HealthInfluence of Roasting on the Levels of Serotonine Precursors – Tryptophan and 5-Hydroxy Tryptophan – in Arabica and Robusta CoffeMartins A.C.C.L., Silva T.M., Gloria M.B.A. (Brazil) HealthInsights into the Chemistry of Antioxidant Compounds in CoffeeBonnlaender B., Lidzba F., Grothkopp J., Puhlmann R. (Germany) HealthAssociation of Coffee Intake with Diabetes Type 2, Dyslipidaemias, and Obesity in Adults from the Federal District, BrazilMachado L.M.M., Valverde M.D.S.M., Da Costa T.H.M. (Brazil) HealthAssociation of Coffee Intake with Depression, Lifestyle and Habits of the Adult Population in the Federal District, BrazilMachado L.M.M., Silveira R.C., Da Costa T.H.M. (Brazil) HealthBioactive Compounds and Antioxidant Activity of Brazilian Roasted Coffees from the South of the Minas Gerais State, BrazilMorais S.A.L., Aquino F.J.T., Alves B.H., Chang R., Nascimento E.A., Martins P.O. (Brazil) HealthProfile and Levels of Bioactive Amines During Instant Coffee ProcessingSilveira T.M.L., Evangelista W.P., Vignoli J.A., Bassoli D.G, Gloria M.B.A. (Brazil) HealthComparison of Chlorogenic Acids Contents in Coffee and Medicinal Plant ExtractsMarques V., Farah A. (Brazil) HealthComparison of Chlorogenic Acids Contents in Coffee Brews and Medicinal Plant Infusions Commonly Consumed in South AmericaMarques V., Perrone D., Farah A. (Brazil) HealthInfluence of Zinc Fertilization on Chlorogenic Acids and Antioxidant Activity of Coffee SeedsPerrone D., Neves Y.P., Brandão J.M., Martinez H.E.P., Farah A. (Brazil) HealthChlorogenic Acids and Lactones in Brazilian Commercial CoffeesDuarte G., Farah A. (Brazil) HealthContribution of Chlorogenic Acids and Melanoidins to Coffee Antioxidant ActivityPerrone D., Farah A., Donangelo C.M. (Brazil) Health3,4-Diferuloylquinideis Converted to Feruloylquinic Acid and Other Phenolic Compounds During Metabolism in RatsFarah A., Shearer J., Monteiro M., de Paulis T. (Brazil) HealthCaffeoylquinic and Dicaffeoylquinic Acids Are Excreted in Both Free and Bound Forms in Human Digestive FluidsMonteiro M., Farah A. (Brazil) HealthInfluence of the Roasting Conditions on the Formation of Acrylamide in Brazilian Coffee: Preliminary ResultsSoares C., Farah A., Fernandes F., Fernandes J.O. (Brazil) HealthMethod for Quantification of Coffee-Derived Chlorogenic Acids and Their Metabolites in Human Plasma Using Two Analytical PlatformsRenouf M., Steiling H., Marmet C., Longet K., Cavin C., Barron D., Williamson G., Guy P.A. (Switzerland) Coffee Chemistry and Sensory SciencesSteam Pressure Coffee Extraction: Moka Coffee Maker Physics and Beverage CharacterizationNavarini L., Dellapietra B., Colomban S., Barnaba M., Scheri A., Suggi Liverani F. (Italy) Coffee Chemistry and Sensory SciencesCoffee Sensory Quality in the IndustryBarbieri M.K., Garcia A.O., Teles C.R.A., Yotsunyanagi K. (Brazil) Coffee Chemistry and Sensory SciencesEffects of Lactic Acid Bacteria Isolated from Fermented Coffee (Coffea arabica) on Growth of Aspergillus ochraceus and Ochratoxin A ProductionSuarez-Quiroz M.L., Gonzalez-Rios O., Champion-Martinez E.I., Angulo O. (Mexico) Coffee Chemistry and Sensory SciencesAnalytical Method for Monitoring Freshness of Roast and Ground CoffeeBezman Y., Nini D., Cohen Z., Ofek A., Bensal D., Garcia L. (Israel) Coffee Chemistry and Sensory SciencesCharacterization 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) Coffee Chemistry and Sensory SciencesPhysical Characterization of Non-Defective and Defective Green and Roasted Arabica and Robusta CoffeesFranca A.S., Oliveira L.S., Mendonça J.C.F. (Brazil) Load More
