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Full conference 12
www.asic-cafe.org/conference/12th-international-scientific-colloquium-coffee/cddvd-12
Full conference 13
www.asic-cafe.org/conference/13th-international-scientific-colloquium-coffee/cddvd-13
Dry matter, condensed tannins, chlorogenic acid and caffeine contents in pulp obtained by ecological (dry) pulping of ripe coffee berries
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/dry-matter-condensed-tannins-chlorogenic
Differenciation of Arabica and Robusta coffee cup by physico-chemical and sensory parameters and multivariate analysis
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/differenciation-arabica-and-robusta
A new “Aroma Index” to determine the aroma quality of a blend of roasted coffee beans
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/new-aroma-index-determine-aroma-quality
Determination of the geographic origin of green coffee by inductively coupled plasma mass spectrometry (ICP-MS)
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/determination-geographic-origin-green
Stachyose: A marker of the presence of legume adulterants in soluble coffee?
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/stachyose-marker-presence-legume
Prediction of Arabica content from ground roasted coffee blends by Near Infrared Reflectance spectroscopy
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/prediction-arabica-content-ground
A study of the formulation of blends from Arabica and Robusta coffees
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/study-formulation-blends-arabica-and
Early lipid oxidation in roasted and ground coffee
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/early-lipid-oxidation-roasted-and-ground
An analytical approach to assess Ochratoxin A contamination in coffee
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/analytical-approach-assess-ochratoxin
A preliminary comparison of melanoidins from coffee and roasted barley coffee brew by Size Exclusion Chromatography (SEC)
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/preliminary-comparison-melanoidins
Antioxidant properties of ready-to-drink coffee beverages
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/antioxidant-properties-ready-drink
Characterisation of Arabica and Robusta coffee varieties according to their trace heavy metal contents
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/characterisation-arabica-and-robusta
Zinc(II)-chelating compounds in coffee brew
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/zincii-chelating-compounds-coffee-brew
The environmental consideration featuring in the processing of coffee in Kenya
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/environmental-consideration-featuring
The optimum conditions for composting coffee pulp
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/optimum-conditions-composting-coffee
Performance of metal cans in the packaging of soluble coffee
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/performance-metal-cans-packaging-soluble
Roasted and ground coffee in nitrogen gas flushed packages - II
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/roasted-and-ground-coffee-nitrogen-gas
Weight loss in coffee processing
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/weight-loss-coffee-processing
Preliminary studies on the destruction of Ochratoxin A in coffee during roasting
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/preliminary-studies-destruction
The functional design requirements in a primary coffee processing
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/functional-design-requirements-primary
Thermophysical properties of coffee beans as affected by processing
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/thermophysical-properties-coffee-beans
Study of the roasting parameter and beverage quality of dry processed and wet unfermented processed Robusta coffees
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/study-roasting-parameter-and-beverage
Influence of extraction temperature in the final quality of the Colombian coffee cups
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/influence-extraction-temperature-final