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AFLP analysis of genetic diversity within and among Coffea arabica varieties
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/aflp-analysis-genetic-diversity-within
Application of DNA marker technologies in characterizing genome diversity of selected coffee varieties and accessions of India
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/application-dna-marker-technologies
A catalogue of genes expressed in Coffea arabica L.
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/catalogue-genes-expressed-coffea-arabica
From traditional genetics resources towards genomics: A new approach for an old problem
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/traditional-genetics-resources-towards
Towards identification and characterization of candidate genes involved in coffee cup quality
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/towards-identification-and
Coffea genome structure and relationship with coffee evolution
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/coffea-genome-structure-and-relationship
Potential use of SSR markers for Coffea spp. genetic mapping
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/potential-use-ssr-markers-coffea-spp
Carbohydrates in coffee
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/carbohydrates-coffee
Physical chemistry of roasted and ground coffee: Shelf life improvement for flexible packaging
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/physical-chemistry-roasted-and-ground
Free radicals and other paramagnetic ions in coffee solutions
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/free-radicals-and-other-paramagnetic
Changes in roasted coffee aroma during storage - influence of the packaging
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/changes-roasted-coffee-aroma-during
Antioxidative effect of coffee melanoidins
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/antioxidative-effect-coffee-melanoidins
NMR microscopy as non destructive tool to probe water and oil in green coffee
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/nmr-microscopy-non-destructive-tool
In-mouth coffee aroma: Breath-by-breath analysis of nose-space while drinking coffee
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/mouth-coffee-aroma-breath-breath
Instrumental analyses and sensory studies on the role of melanoidins in the aroma staling of coffee brew
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/instrumental-analyses-and-sensory
Caffeine-caffeic acid crystallography
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/caffeine-caffeic-acid-crystallography
Application of ratio scale to coffee evaluation
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/application-ratio-scale-coffee
Applicability of metal oxide sensors for long term measurement of aroma concentration and quality above coffee powders
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/applicability-metal-oxide-sensors-long
Analytical flavour characterisation and classification of arabica and robusta coffees from different origins
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/analytical-flavour-characterisation-and
Effects of steam treatment on diterpenes
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/effects-steam-treatment-diterpenes
Detection of an off-flavour in raw coffee: An approach of the high resolution gas chromatography /selective odorant measurement by multisensor (HRGC/SOMSA)
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/detection-flavour-raw-coffee-approach
Characterization of free amino acid enantiomers of Arabica and Robusta coffee varieties
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/characterization-free-amino-acid
Hydroxycinnamic acids as genotype discrimination criteria for green coffee beans
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/hydroxycinnamic-acids-genotype
Analysis of bitter fractions of roasted coffee by LC-ESI-MS - new chlorogenic acid derivatives
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/analysis-bitter-fractions-roasted-coffee
Polysaccharide composition in Arabica and robusta green coffee beans: similar but different?
www.asic-cafe.org/conference/19th-international-scientific-colloquium-coffee/polysaccharide-composition-arabica-and