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Morphological and Molecular Characterization of Ochratoxin A Producing Strains of Aspergillus Isolated of Coffee (Coffea Arabica) from Veracruz in México
www.asic-cafe.org/conference/24th-international-conference-coffee-science/morphological-and-molecular-0
Antifungal Properties of Lipophilized Green Coffee Chlorogenic Acid
www.asic-cafe.org/conference/24th-international-conference-coffee-science/antifungal-properties-lipophilized-green
Development of Primer Sets for Detection of Corn and Barley in Roasted Coffee by Real Time PCR
www.asic-cafe.org/conference/24th-international-conference-coffee-science/development-primer-sets-detection-corn-and
Characterization of Fiber Modified Spent Coffee Grounds for Treatment with Alkaline Hydrogen Peroxide
www.asic-cafe.org/conference/24th-international-conference-coffee-science/characterization-fiber-modified-spent
Optimisation of Chromatographic Techniques for the Isolation and Analysis of Volatile Aromatic Compounds in Commercial Coffee Samples
www.asic-cafe.org/conference/24th-international-conference-coffee-science/optimisation-chromatographic-techniques
Effects of Oxidative Component-Reduced Coffee Containing Higher Levels of Chlorogenic Acids on Blood Pressure, Body Fat, and Energy Metabolism in Humans
www.asic-cafe.org/conference/24th-international-conference-coffee-science/effects-oxidative-component-reduced-coffee
Health and Coffee Update 2012
www.asic-cafe.org/conference/24th-international-conference-coffee-science/health-and-coffee-update-2012
Does Coffee Prevent Prostate Cancer?
www.asic-cafe.org/conference/24th-international-conference-coffee-science/does-coffee-prevent-prostate-cancer
Kinetic Analysis on the Inhibition of Porcine Pancreas ?-Amylase by Chlorogenic Acids from Green Coffee Beans and Cinnamic Acid Derivetives
www.asic-cafe.org/conference/24th-international-conference-coffee-science/kinetic-analysis-inhibition-porcine
Effect of Coffee Decaffeination on the Lipid Peroxidation in Hyperlipidemic rats
www.asic-cafe.org/conference/24th-international-conference-coffee-science/effect-coffee-decaffeination-lipid
Consumer Acceptance Limit for Iron and Zinc Concentrations in Brews Obtained from Fortified Ground Roasted Coffee
www.asic-cafe.org/conference/24th-international-conference-coffee-science/consumer-acceptance-limit-iron-and-zinc
Effect of Coffea Canephora Aqueous Extract on Ex Vivo Oral Biofilms: A Case Study
www.asic-cafe.org/conference/24th-international-conference-coffee-science/effect-coffea-canephora-aqueous-extract-ex
Physico-Chemical Characterization of the Waste Produced By Mechanical Pulping of Robusta Coffee
www.asic-cafe.org/conference/24th-international-conference-coffee-science/physico-chemical-characterization-waste
Comparison of Seepage Rate of Raw and Treated Coffee Processing Effluent
www.asic-cafe.org/conference/24th-international-conference-coffee-science/comparison-seepage-rate-raw-and-treated
Comparison of TPC and FRAP Assays for estimating Antioxidant Activities of different Roasts of Arabica Coffee Beans
www.asic-cafe.org/conference/24th-international-conference-coffee-science/comparison-tpc-and-frap-assays-estimating
Quality of Conilon coffee dried on a concrete terrace in a greenhouse with early hulling
www.asic-cafe.org/conference/24th-international-conference-coffee-science/quality-conilon-coffee-dried-concrete
Drying Kinetics of Natural Coffee for Different Temperature and Relative Humidity
www.asic-cafe.org/conference/24th-international-conference-coffee-science/drying-kinetics-natural-coffee-different
Aerodynamics Properties of Coffee Cherries from Coffea Canephora
www.asic-cafe.org/conference/24th-international-conference-coffee-science/aerodynamics-properties-coffee-cherries
Mathematical Modeling of Drying Natural Coffee for Different Temperature and Low Relative Humidity
www.asic-cafe.org/conference/24th-international-conference-coffee-science/mathematical-modeling-drying-natural-coffee
Opposed Drum Roaster
www.asic-cafe.org/conference/24th-international-conference-coffee-science/opposed-drum-roaster
Evaluation of GAB Model to Describe the Desorption Isotherms of Coffee in Different Processing Levels
www.asic-cafe.org/conference/24th-international-conference-coffee-science/evaluation-gab-model-describe-desorption
Thermodynamic Properties Analysis from Drying Process of Coffee in Different Processing Levels
www.asic-cafe.org/conference/24th-international-conference-coffee-science/thermodynamic-properties-analysis-drying
The Behavior of the Antioxidant Enzymes and H202 Content During the Drying of Arabica Coffee Beans
www.asic-cafe.org/conference/24th-international-conference-coffee-science/behavior-antioxidant-enzymes-and-h202
Quality Coffee (Coffea Arabica L.) Subjected to Two Processing Types
www.asic-cafe.org/conference/24th-international-conference-coffee-science/quality-coffee-coffea-arabica-l-subjected
Development of a Hybrid Roasting Process for the creation of new roasting - and flavor-profiles with special attention to the option of Short - Middle - and Long - Term Roasting
www.asic-cafe.org/conference/24th-international-conference-coffee-science/development-hybrid-roasting-process