eventYear 2008 placeLocation -22.9098833, -47.0625812 275 Results Search by title or author Coffee Chemistry and Sensory SciencesDiscrimination Between Coffee Species (Coffea arabica and Coffea canephora) by the Content of Kahweol and CafestolCampanha F.G., Dias R.C.E., Benassi M.T. (Brazil) Coffee Chemistry and Sensory SciencesThe Role of Defective Beans on the Composition of Kahweol and Cafestol in Roasted CoffeeCampanha F.G., Dias R.C.E., Scholz M.B.S., Benassi M.T. (Brazil) Coffee Chemistry and Sensory SciencesResidual Pesticides in CoffeeIshiwaki T., Yamaishi E., Hamada A. (Japan) Coffee Chemistry and Sensory SciencesMethod for Continuous Monitoring Rates of CO2 Release from R&G CoffeeBeszman Y., Nini D., Cohen Z., Ofek A., Bensal D., Yitah Y., Garcia L. (Israel Coffee Chemistry and Sensory SciencesQuality of Shaded and Unshaded Organic Coffee: Presence of Fungi, Ochratoxin A and Caffein ContentFreitas-Silva O., Oliveira T.Q., Cunha F.Q., Souza M.L.M., Godoy R.L.O., Ricci M.S.F. (Brazil) Coffee Chemistry and Sensory SciencesAmino Acids Profile in Unripe Arabica Fruits Processed by Wet and Dry MethodsBorem F.M., Dias E.C., Guerrero M.C., Oliveira P.D., Neves J.B., Nobre G.W., Pereira R.G.F.A. (Brazil) Coffee Chemistry and Sensory SciencesDifferentiation Between Arabica and Robusta Brazilian Roasted Coffees Using HS-SPME and SDE Gas Chromatography-Mass Spectrometry and Principal Component AnalysisArruda N., Pereira E., Hovell A., Amorim A., Coury S., Bizzo H., Rezende C. (Brazil) Coffee Chemistry and Sensory SciencesColour and Quality of Green CoffeeCavaco-Bicho N.C., Lidon F.C., Ramalho J.C., Santos Oliveira J.F., Silva M.J., Leitão A.E. (Brazil) Coffee Chemistry and Sensory SciencesChemical Composition of Brazilian Green Coffee Seeds Processed by Dry and Wet Post-Harvesting MethodsDuarte G., Pereira A., Farah A. (Brazil) Coffee Chemistry and Sensory SciencesExperimental Planning for Validation (Collaborative Study in Interlaboratorials) of Methods for Detection and Quantification of Frauds and Impurities in Roasted and Grounded CoffeeDe Freitas S.C., Gonçalves E.B., Cardozo G.M.B.Q., Stephan M.P., Silva B.A. (Brazil) Coffee Chemistry and Sensory SciencesStability of Sensorial and Biochemical Traits of Different Geographical Origin Ethiopian Arabica Coffee (Coffea arabica L.) Accessions Under Three Contrasting Environmental ConditionsGetu B., Bayetta B., Habtam Z., Labouisse J.P., Davrieux F., Bertrand B. (Ethiopia) Coffee Chemistry and Sensory SciencesA Comparison of Six Different Methodologies to Determine Raw Coffee Bean Moisture ContentPalacios-Cabrera H.A., Oliveira Miguel R., Teixeira A.A., Teixeira A.R.R. (Brazil) Coffee Chemistry and Sensory SciencesComparative Evaluation of Methods to Assess Foaming Properties of CoffeeLeloup V., Prigent S., Lagadec V., Hugo J., Sahai D., Sher A., Gumy J.-C., Blank I. (Switzerland) Coffee Chemistry and Sensory SciencesSensory and Bean Characteristics of Wild Arabica Coffee from Southeast Afromontane Rainforests in EthiopiaYadessa A., Burkhardt J., Denich M., Bekele E., Woldemariam T., Goldbach H. (Germany) Coffee Chemistry and Sensory SciencesDiscrimination of Coffee Freshness and Roast Level Using SPME-Gas Chromatography and Near Infrared SpectroscopySteinman S.R., Gautz L.D., Jackson M.C. (USA) Coffee Chemistry and Sensory SciencesHyper Espresso Coffee Extraction: adding Physics to ChemistryNavarini L., Colomban S., Lonzarich V., Rivetti D., Brollo G., Suggi Liverani F. (Italy) Coffee Chemistry and Sensory SciencesDOE Approach in Sensory StudiesBarnaba M., Muggia P., Umech N., Mazzon B. Suggi Liverani F. (Italy) Coffee Chemistry and Sensory SciencesComparison of Different Extraction Methods to the Identification of Soluble Coffee Volatile CompoundsViegas M.C., Bassoli D.G., Vignoli J.A., Silva R.S.S.F. (Brazil) Coffee Chemistry and Sensory SciencesDiscrimination of Brazilian Arabica Coffees According to Overall Quality Using Aroma Composition, Solid Phase Microextraction (SPME) and Partial Least Squares - Discriminant Analysis (PLS-DA)Ribeiro J.S., Salva T.J., Tomaziello R.A., Augusto F., Ferreira M.M.C. (Brazil) Coffee Chemistry and Sensory SciencesSimultaneous Multiple Response Optimization of Microextraction Conditions Using Principal Component Analysis and Response Surface Methodology to Coffee Volatile ExtractionRibeiro J.S., Teofilo R.F., Augusto F., Ferreira M.M.C. (Brazil) Coffee Chemistry and Sensory SciencesEvaluation of Physical, Chemical and Sensorial Characteristics of Arabica and Canephora (Robusta) Coffee BlendsMoura S.C.S.R., Germer S.P.M., Anjos V.D.A., Mori E.E.M., Mattoso L.H.C., Fimino A., Nascimento C.J.F. (Brazil) Coffee Chemistry and Sensory SciencesConsumer Preference Measured Using Hedonic Ranking R-Index Measures for Coffee (Coffea arabica) Cultivated at Different Altitudes in Veracruz, MexicoHaro L., Gonzalez-Rios O., Suarez-Quiroz M.L., Ochoa M.E., O’Mahony M., Angulo O. (Mexico) Coffee Chemistry and Sensory SciencesA Prediction Methodology to Analyze Relationships Between Instrumental and Sensory Characteristics for Retronasal Aroma of EspressoAkiyama M., Michishita T., Hirano Y., Ikeda M., Araki T., Sagara Y. (Japan) Coffee Chemistry and Sensory SciencesSelective Hydrolysis of Chlorogenic Acid Lactones and Impact on Coffee TasteKraehenbuehl K., Bel-Rhlid R., Mauroux O., Page-Zoerkler N., Gartenmann K. (Switzerland) Coffee Chemistry and Sensory SciencesChemical and Sensory Quality of Shaded Coffee Crop in São Paulo State, BrazilSalva T.J.G., De Lima V.B., Camargo M.B.P., Souza P.S., Gallo P.B. (Brazil) Load More
