menu
ASIC - Association for science and information on coffee

Search

Justifications and Motivations for the Consumption or Not of Coffee: a Mineiro Market Study
www.asic-cafe.org/conference/22nd-international-conference-coffee-science/justifications-and-motivations-consumption
Application of Grouping Analysis in a Study of Coffee Consumer Market
www.asic-cafe.org/conference/22nd-international-conference-coffee-science/application-grouping-analysis-study-coffee
In Vitro Antibacterial and Antidemineralizant Activity of Coffea canephora Extract
www.asic-cafe.org/conference/23rd-international-conference-coffee-science/vitro-antibacterial-and-antidemineralizant
Energy Value of Soluble Coffee for Nutrition Labeling
www.asic-cafe.org/conference/23rd-international-conference-coffee-science/energy-value-soluble-coffee-nutrition
Quantification of Compounds in Coffee Involved in Gastric Acid Regulation
www.asic-cafe.org/conference/23rd-international-conference-coffee-science/quantification-compounds-coffee-involved
Evaluation of the in Vitro Inhibitory Effects of an Extract of Decaffeinated Green Coffee Beans on Lipid Degradation
www.asic-cafe.org/conference/23rd-international-conference-coffee-science/evaluation-vitro-inhibitory-effects-extract
Urinary Excretion of Chlorogenic Acids and Metabolites in Humans after Green and Roasted Coffees Consumption
www.asic-cafe.org/conference/23rd-international-conference-coffee-science/urinary-excretion-chlorogenic-acids-and
The Bioavailability of Chlorogenic Acids from Coffee Is Not Affected By the Simultaneous Consumption of Soybean Extract
www.asic-cafe.org/conference/23rd-international-conference-coffee-science/bioavailability-chlorogenic-acids-coffee
Coffee is the main Contributor to the Dietary Antioxidant Capacity in Brazil
www.asic-cafe.org/conference/23rd-international-conference-coffee-science/coffee-main-contributor-dietary-antioxidant
Activation of the Nrf2/ARE Pathway and ARE-Dependent Gene Expression by Different Coffee Constituents
www.asic-cafe.org/conference/23rd-international-conference-coffee-science/activation-nrf2are-pathway-and-are
Effects of Soaking Parchment on Sensory and Some Biochemical Components of Coffea arabica L. Produced in Kenya
www.asic-cafe.org/conference/23rd-international-conference-coffee-science/effects-soaking-parchment-sensory-and-some
Development of a Grinder for the Special Requirements of Ground Coffee Used in Capsules or As Coffee Powder Admixture to Other Foodstuff
www.asic-cafe.org/conference/23rd-international-conference-coffee-science/development-grinder-special-requirements
Optimizing of Single Column Reactor for Robusta Coffee Beans Decaffeination
www.asic-cafe.org/conference/23rd-international-conference-coffee-science/optimizing-single-column-reactor-robusta
Development a Portable-Direct Digital Display of Coffee Beans Moisture Tester
www.asic-cafe.org/conference/23rd-international-conference-coffee-science/development-portable-direct-digital-display
Coffea arabica Beans Microstructural Changes Induced by Roasting: an X-Ray Microtomographic Investigation
www.asic-cafe.org/conference/23rd-international-conference-coffee-science/coffea-arabica-beans-microstructural
Characteristics of Coffee Extraction Process in a Single Column Reactor
www.asic-cafe.org/conference/23rd-international-conference-coffee-science/characteristics-coffee-extraction-process
Characteristics of Crystallization Process for Low Caffeine Instant Ginseng Coffee
www.asic-cafe.org/conference/23rd-international-conference-coffee-science/characteristics-crystallization-process-low
Chorogenic Acids and Lactones in Coffees Decaffeinated by Water and Supercritical CO2 and Roasted in a Pilot Plant Scale Fluidized Bed Roaster
www.asic-cafe.org/conference/23rd-international-conference-coffee-science/chorogenic-acids-and-lactones-coffees
Study of the Impact of Extrusion Cooking Conditions on the Atmospheric Extractability of Roast Coffee Solids
www.asic-cafe.org/conference/23rd-international-conference-coffee-science/study-impact-extrusion-cooking-conditions
KENCO Coffee, 100% Committed to Sustainability: How Innovation Enables the Commercialisation of Sustainable Coffee in the Mainstream Retail UK Market
www.asic-cafe.org/conference/23rd-international-conference-coffee-science/kenco-coffee-100-committed-sustainability
Can coffee science blend quality, price and pleasure to increase consumption?
www.asic-cafe.org/conference/22nd-international-conference-coffee-science/can-coffee-science-blend-quality-price-and
What can we learn from the social aspects of coffee drinking to induce consumption?
www.asic-cafe.org/conference/22nd-international-conference-coffee-science/what-can-we-learn-social-aspects-coffee
Consumer oriented coffee chains and networks
www.asic-cafe.org/conference/22nd-international-conference-coffee-science/consumer-oriented-coffee-chains-and
Coffee gives birth to Art: Portinari, from the coffee plantation to the United Nations
www.asic-cafe.org/conference/22nd-international-conference-coffee-science/coffee-gives-birth-art-portinari-coffee
Coffee and Risk of Type 2 Diabetes
www.asic-cafe.org/conference/20th-international-scientific-colloquium-coffee/coffee-and-risk-type-2-diabetes