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Chlorogenic Acids from Coffee are Absorbed and Excreted in Human Digestive Fluids
www.asic-cafe.org/conference/21st-international-scientific-colloquium-coffee/chlorogenic-acids-coffee-are-absorbed
Metabolism of Chlorogenic Acids After Coffee Ingestion in Ileostomy and Healthy Subjects
www.asic-cafe.org/conference/22nd-international-conference-coffee-science/metabolism-chlorogenic-acids-after-coffee
Lipids in Coffee Brews - Impact of Grind Size, Water Temperature, and Coffee/Water Ratio on Cafestol and the Carboxylic Acid-5-Hydroxytryptamides
www.asic-cafe.org/conference/23rd-international-conference-coffee-science/lipids-coffee-brews-impact-grind-size-water
Impact of Wet and Dry Process on Green Coffee Composition and Sensory Characteristics
www.asic-cafe.org/conference/20th-international-scientific-colloquium-coffee/impact-wet-and-dry-process-green-coffee
Bioassays to Evaluate the Physiological Functional Properties of Chlorogenic Acid and of an Instant Coffee Extract with High Levels of Chlorogenic Acids
www.asic-cafe.org/conference/21st-international-scientific-colloquium-coffee/bioassays-evaluate-physiological
Antioxidative Activity of Coffee Extracts Depending on Roasting and Extraction Conditions
www.asic-cafe.org/conference/22nd-international-conference-coffee-science/antioxidative-activity-coffee-extracts
Analysis of Diterpens in Green and Roasted Coffee of Coffea arabica Cultivars Growing in the Same Edapho-Climatic Conditions
www.asic-cafe.org/conference/23rd-international-conference-coffee-science/analysis-diterpens-green-and-roasted-coffee
Biochemical Insights into Coffee Processing: Quality and Nature of Green Coffees are Interconnected with an Active Seed Metabolism
www.asic-cafe.org/conference/20th-international-scientific-colloquium-coffee/biochemical-insights-coffee-processing
Plasma Antioxidant Capacity but not Endogenous Non-Enzymatic Antioxidant Levels Increases After Acute Coffee Intake
www.asic-cafe.org/conference/22nd-international-conference-coffee-science/plasma-antioxidant-capacity-not-endogenous
Green Coffee Chemistry and Its Possible Application for Group Discrimination and Correlation with Cupping Quality
www.asic-cafe.org/conference/20th-international-scientific-colloquium-coffee/green-coffee-chemistry-and-its-possible
High Molecular Weight Components of Coffee Beverages - Degradation by Human Intestinal Bacteria
www.asic-cafe.org/conference/21st-international-scientific-colloquium-coffee/high-molecular-weight-components-coffee
Immunostimulatory Properties of Coffee Mannans
www.asic-cafe.org/conference/22nd-international-conference-coffee-science/immunostimulatory-properties-coffee-mannans
Species, Roasting Degree and Decaffeination Influence the Inhibitory Effect of Coffee on the Growth of Streptococcus mutans
www.asic-cafe.org/conference/22nd-international-conference-coffee-science/species-roasting-degree-and-decaffeination
Coffee Quality Assurance: Current Tools and Perspectives
www.asic-cafe.org/conference/20th-international-scientific-colloquium-coffee/coffee-quality-assurance-current-tools
Untargeted Metabolomics as a Novel Tool in Coffee Research
www.asic-cafe.org/conference/21st-international-scientific-colloquium-coffee/untargeted-metabolomics-novel-tool
ß-Carbolines Carbolines Contents in Instant Coffee and Coffee Substitute Beverages
www.asic-cafe.org/conference/22nd-international-conference-coffee-science/ss-carbolines-carbolines-contents-instant
Recent Developments in Coffee Flavour Formation Using Biomimetic In-Bean Experiments
www.asic-cafe.org/conference/23rd-international-conference-coffee-science/recent-developments-coffee-flavour
Evaluation of Chemical Composition and Processability of Defective Beans
www.asic-cafe.org/conference/20th-international-scientific-colloquium-coffee/evaluation-chemical-composition-and
A Contribution to the Occurrence and Contents of Carboxylic Acid-5-hydroxy-Tryptamides (C-5-HT) in Green and Processed Coffee Beans
www.asic-cafe.org/conference/21st-international-scientific-colloquium-coffee/contribution-occurrence-and-contents
Redox Potential of Roasted Coffee Aqueous Extracts
www.asic-cafe.org/conference/22nd-international-conference-coffee-science/redox-potential-roasted-coffee-aqueous
Advanced Analytical-Sensory Correlation - Towards a Better Understanding of Coffee Flavor Perception
www.asic-cafe.org/conference/23rd-international-conference-coffee-science/advanced-analytical-sensory-correlation
NIR-based Determination of Differences in Green Coffee Chemical Composition Due to Geographical Origin
www.asic-cafe.org/conference/21st-international-scientific-colloquium-coffee/nir-based-determination-differences
Reaction Mechanisms Involved in Coffee Brew Melanoidin Formation
www.asic-cafe.org/conference/22nd-international-conference-coffee-science/reaction-mechanisms-involved-coffee-brew
1H HR-MAS NMR Study of Hydration Water in Arabica Green Coffee : Relation to the Final Beverage Quality
www.asic-cafe.org/conference/21st-international-scientific-colloquium-coffee/1h-hr-mas-nmr-study-hydration-water
Coffea arabica var. laurina Authentication Using Near Infrared Spectroscopy
www.asic-cafe.org/conference/22nd-international-conference-coffee-science/coffea-arabica-var-laurina-authentication