menu
ASIC - Association for science and information on coffee

Search

Prediction Models for Twelve Chemical Compounds Linked to Coffee Quality Obtained by Near Infrared Spectroscopy - NIRS (C13)
www.asic-cafe.org/conference/25th-international-conference-coffee-science/prediction-models-twelve-chemical-compounds
Impact of Various Extraction Parameters on the Sensory Qualities of Coffee
www.asic-cafe.org/conference/25th-international-conference-coffee-science/impact-various-extraction-parameters
Control of Volatile Aroma Compounds Release during the Rehydation of Soluble Coffee
www.asic-cafe.org/conference/25th-international-conference-coffee-science/control-volatile-aroma-compounds-release
Acrylamide Content of Soluble Coffee: Effects of Extraction Conditions, Extraction Scheme and Concentration and Spray Drying Processes
www.asic-cafe.org/conference/25th-international-conference-coffee-science/acrylamide-content-soluble-coffee-effects
Descriptive Cupping – a Rapid Coffee Flavour Profiling Method Using the Specialty Coffee Association of America (SCAA) Cupping Protocol
www.asic-cafe.org/conference/25th-international-conference-coffee-science/descriptive-cupping-rapid-coffee-flavour
Cup Quality of Arabica Coffee Variety with Low Caffeine Content
www.asic-cafe.org/conference/25th-international-conference-coffee-science/cup-quality-arabica-coffee-variety-low
Genotype and Environment Interaction in Chemical Composition and Sensory Quality of Natural Coffees
www.asic-cafe.org/conference/25th-international-conference-coffee-science/genotype-and-environment-interaction
Modelling Espresso Coffee Preparation
www.asic-cafe.org/conference/25th-international-conference-coffee-science/modelling-espresso-coffee-preparation
Demonstration of Enzymatic Control of Acrylamide Levels in Coffee
www.asic-cafe.org/conference/25th-international-conference-coffee-science/demonstration-enzymatic-control-acrylamide
Reduction of Acrylamide Contained in Canned Coffee by Heat Treatment with Addition of Amino Acids
www.asic-cafe.org/conference/25th-international-conference-coffee-science/reduction-acrylamide-contained-canned
Application of Photo-Ionization Time-of-Flight Mass Spectrometry for the Studying of Flavour Compound Formation in Coffee Roasting of Bulk Quantities and Single Beans
www.asic-cafe.org/conference/25th-international-conference-coffee-science/application-photo-ionization-time-flight
Extraction of Espresso Coffee: Time-Resolved Analysis of the Extraction Kinetics of VOCs by PTR-ToF-MS
www.asic-cafe.org/conference/25th-international-conference-coffee-science/extraction-espresso-coffee-time-resolved
Coffee Diterpenes: from Green Beans to Espresso Coffee
www.asic-cafe.org/conference/25th-international-conference-coffee-science/coffee-diterpenes-green-beans-espresso
Evaluation of Hepatic Cytochrome P450 (CYP) 1A Enzymes Involvement in the Metabolism of Caffeine and Chlorogenic Acid from Coffee
www.asic-cafe.org/conference/25th-international-conference-coffee-science/evaluation-hepatic-cytochrome-p450-cyp-1a
New Findings of Oxidized Component-Reduced Coffee Containing Higher Levels of Chlorogenic Acids
www.asic-cafe.org/conference/25th-international-conference-coffee-science/new-findings-oxidized-component-reduced
No Evidence of Dehydration with Moderate Daily Coffee Intake: a Counterbalanced Cross-Over Study in a Free-Living Population
www.asic-cafe.org/conference/25th-international-conference-coffee-science/no-evidence-dehydration-moderate-daily
CYP1A2 phenotyping: Caffeine and Paraxanthine in Human Saliva by Validated HPLC Method
www.asic-cafe.org/conference/25th-international-conference-coffee-science/cyp1a2-phenotyping-caffeine-and
Contribution of Stimulant Foods for Habitual Daily Intake of Methylxantines in Rio De Janeiro
www.asic-cafe.org/conference/25th-international-conference-coffee-science/contribution-stimulant-foods-habitual-daily
Trial Running of Solar Drying House on Arabica and Robusta Coffee Parchment and Cherry: Influencing on the Drying Time and Flavors
www.asic-cafe.org/conference/25th-international-conference-coffee-science/trial-running-solar-drying-house-arabica
EcoMill®: an Eco-Friendly Technology for Wet Coffee Processing
www.asic-cafe.org/conference/25th-international-conference-coffee-science/ecomillr-eco-friendly-technology-wet-coffee
Coffee Sustainability in Kenya: Role Played by Improved Varieties
www.asic-cafe.org/conference/25th-international-conference-coffee-science/coffee-sustainability-kenya-role-played
Performance of Coffee Seedlings as Affected by Soil Moisture and Nitrogen Application
www.asic-cafe.org/conference/25th-international-conference-coffee-science/performance-coffee-seedlings-affected-soil
The Power Factor in Coffee Harvesting and Processing in Kenya
www.asic-cafe.org/conference/25th-international-conference-coffee-science/power-factor-coffee-harvesting-and
Effects of Single and Combined Drought and Cold Stresses on the Triggering of the Antioxidative Defenses of Icatu Genotype
www.asic-cafe.org/conference/25th-international-conference-coffee-science/effects-single-and-combined-drought-and
A Decade of Contributing to a Profitable and Sustainable Coffee Industry in Tanzania: the Arabica and Robusta Improvement Programmes
www.asic-cafe.org/conference/25th-international-conference-coffee-science/decade-contributing-profitable-and