eventYear 2008 placeLocation -22.9098833, -47.0625812 275 Results Search by title or author Coffee Chemistry and Sensory SciencesCoffee Flavour Modulation – Favouring the Formation of Key Odorants upon RoastingPoisson L., Kerler J., Schmalzried F., Davidek T., Blank I. (Swiitzerland) Coffee Chemistry and Sensory SciencesSensory Profiling and External Preference Mapping of Coffee Beverages with Different Levels of Defective BeansDeliza R., Martinelli M., Farah A. (Brazil) Coffee Chemistry and Sensory SciencesAnalysis of Volatile Compounds of Roasted Coffee Submitted to Different Post-Harvest ProcessesRodrigues A.P.L., Correa P.C., Barbosa L.C.A., Magalhães F.E., Gomes C.F. (Brazil) Coffee Chemistry and Sensory SciencesEvaluation of Variety Cupping Profile of Arabica Coffee Grown at Different Altitudes and Processing Methods in Gayo Highland of Aceh (Sumatra)Mawardi S., Yusianto, Hulupi R., Khalid, Marsh A., (Indonesia) Coffee Chemistry and Sensory SciencesSensory Typology: Method Used to Identify Homogeneous Groups of CoffeeRibeyre F., Aguilar P., Berthiot L. (France) Coffee Chemistry and Sensory SciencesEvaluation of Acceptability of Gourmet, Superior and Traditional CoffeesGarcia A.O., Teles C.R.A., Barbieri M.K., Pires S.H.L. (Brazil) Coffee Chemistry and Sensory SciencesEvaluation of Coffee Sensory Quality Submitted to Different Degrees of Roasting: Medium and DarkGarcia A.O., Teles C.R.A., Ormenese R.C.S.C Costa M., Schmidt C.A.P., Miglioranza E. (Brazil) Coffee Chemistry and Sensory SciencesStudy of the Thermal Generation of Aroma Compounds in Coffee Using an in-Bean Model SystemGuilmineau F., Adisson L., Silanes-Kenny J., Fernandes J. (UK) Coffee Chemistry and Sensory SciencesCoffee-Soy Based Beverage: Product Formulation and Consumer AcceptanceFelberg I., Deliza R., Farah A., Sundfeld E., Calado V., Donangelo C.M. (Brazil) Coffee Chemistry and Sensory SciencesCup Quality of New Cultivars Derived from Híbrido De TimorPereira A.A., Alvarenga A.P., Sakiyama N.S., Carvalho G.R., Oliveira A.C.B., Ribeiro M.F., Dias L.A.S., Zambolim L. (Brazil) Coffee Chemistry and Sensory SciencesPotent Odorants of Roasted Brazilian Conilon CoffeeAquino F.J.T., Morais S.A.L., Nascimento E.A., Nascimento P.A.M., Chang R. (Brazil) Coffee Chemistry and Sensory SciencesVolatile Composition of Concentrated Aroma Extracts of Soluble Coffee Beverage Obtained by PervaporationBizzo H.R., Oliveira A., Cabral L.M.C., Freitas S.P. (Brazil) Coffee Chemistry and Sensory SciencesMultiple-Approach Method for Sensory Panel Training in Producing CountriesBerthiot L., Ribeyre F., Aguilar P., Sallee B, Jacquet M., Guyot B. (France) Coffee Chemistry and Sensory SciencesLatitude: an Overlooked Coffee Quality Factor. Comparison in Cup Quality of Arabica Coffee from Yunnan, ChinaLu C., Pohlan J., Li J., Rieser K., Janssens M.J.J. (Germany) Coffee Chemistry and Sensory SciencesArabica Versus Robusta Green Coffee Differentiation Based on Near Infrared SpectroscopyRodrigues C, Preisner O., Felizardo P., Ferreira A.P., Maguas C., Menezes J.C. (Portugal) Coffee Chemistry and Sensory SciencesSecokahweol – A New Diterpene Degradation Product in Roasted CoffeeKölling-Speer I., Schumann S., Gruner M., Speer K. (Germany) Roasting Coffee Technology & ProcessingThe Need for Eco-Friendly Processing of Coffee in Southwestern Ethiopia: Policy Implications and Recommendations for Cleaner Production at the Birth Place of Arabica CoffeeSolomon E., Tesfu K., Abrar S. (Ethiopia) Roasting Coffee Technology & ProcessingStudies of Intermittent Drying and Tempering Period on Pulped Natural Arabica Coffee QualityBorem F.M., Isquierdo E.P., Taveira J.H.S., Oliveira P.D., Ferreira A.F., Loures F.A. (Brazil) Roasting Coffee Technology & ProcessingThe Effect of Different Combinations of Post-Harvest Processing on the Quality of the Cherry Coffee BeveragePinto F.A.C., Queiroz, D.M., Alves E.A. (Brazil) Roasting Coffee Technology & ProcessingOn-Line Roasted Coffee Quality Control Using NIR SpectroscopyDavrieux F., Berkia A., Raverdy J.-L., Excoffon S. (France) Roasting Coffee Technology & ProcessingEvaluation of Two Closure Systems for Glass Packages for Soluble CoffeeJaime S.B.M., Alves R.M.V., Bordin M.R. (Brazil) Roasting Coffee Technology & ProcessingEvaluation of Flexible Packages With Degassing Valves for Roasted and Ground CoffeeWalter E.H.M., Capacla N.C., Faria J.A.F. (Brazil) Roasting Coffee Technology & ProcessingUse of Aqueous Streams Produced By Bi-Polar Membrane Electrodialysis for the Modification of Coffee FlavorMendl C., Crowley C.P. (Germany) Roasting Coffee Technology & ProcessingCoffee Oil Extraction Using Ethanol as Solvent: Kinetic StudyCavalcante R.M., De Faria R.M.B, Rangel H.P.G., Silva S.M.C., Freitas S.P. (Brazil) Roasting Coffee Technology & ProcessingProduction of Adsorbents from Coffee Husks: Effect of Thermal/Chemical Treatments on the Adsorption of Heavy MetalsOliveira L.S., Franca A.S., Oliveira W.E. (Brazil) Load More
