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| Measurement of caffeic and ferulic acid equivalents in plasma after coffee consumption: Small intestine and colon are key sites for coffee metabolism | | Molecular nutrition and food research |
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| Formulation of a soy-coffee beverage by response surface methodology and internal preference mapping | | Journal of sensory studies |
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| Effects of caffeinated and decaffeinated coffee on biological risk factors for type 2 diabetes: a randomized controlled trial | | Nutrition journal |
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| The Effect of Four Coffee types on Normotensive rats and Normal/Hypertensive Human Volunteers | | Phytotherapy research |
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| Conversion of coffee residue waste into bioethanol with using popping pretreatment | | Bioresource technology |
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| Occurrence of furan in coffee from Spanish market: Contribution of brewing and roasting | | Food chemistry |
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| Instant coffee with high chlorogenic acid levels protects humans against oxidative damage of macromolecules | | Molecular nutrition and food research |
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| Influence of roasting conditions on fatty acids and oxidative changes of Robusta coffee oil | | European journal of lipid science and technology |
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| Adsorption of volatile aroma compound 2-phenylethanol from synthetic solution onto granular activated carbon in batch and continuous modes | | Journal of food engineering |
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| In vitro prospective effects of various traditional herbal coffees consumed in Anatolia linked to neurodegeneration | | Food research international |
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| Different sweeteners in beverages prepared with instant and roasted ground coffee: ideal and equivalent sweetness | | Journal of sensory studies |
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| Ochratoxin A in instant coffee in Italy | | Food control |
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| Sensor-containing microspheres of chitosan crosslinked with 8-hydroxyquinoline-5-sulphonic acid for determination of Cu(II) in instant coffee | | Food chemistry |
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| Method Validation for Cafestol and Kahweol Quantification in Coffee Brews by HPLC-DAD | | Food analytical methods |
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| Magnetically modified spent coffee grounds for dyes removal | | European food research and technology |
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| Freeze-dried instant coffee can promote the activities of antioxidant enzymes and induce weight loss but also aggravate the plasma cholesterol profile in rats | | Nutrition |
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| Quality of flavored yogurt containing added coffee and sugar | | Journal of food quality |
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| Determination of the Elemental Composition of Coffee Using Instrumental Methods | | Food analytical methods |
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| The effect of processing on chlorogenic acid content of commercially available coffee | | Food chemistry |
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| ¹H and ¹³C NMR‐based sugar profiling with chemometric analysis and antioxidant activity of herbhoneys and honeys | | Journal of the science of food and agriculture |
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| Relating consumer preferences to sensory attributes of instant coffee | | Food quality and preference |
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| Testing consumer preferences for iced-coffee: Does the drinking environment have any influence | | Food quality and preference |
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| Dietary Fiber in Brewed Coffee | | Journal of agricultural and food chemistry |
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| Changes in particles of coffee powder and extensions to caking [Erratum: 2008 July 1, v. 108, issue 1, p. 174-175.] | | Food chemistry |
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| Profile and levels of bioactive amines in instant coffee | | Journal of food composition and analysis |
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| Sediments in coffee extracts: Composition and control by enzymatic hydrolysis | | Food chemistry |
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| Coffee Dietary Fiber Contents and Structural Characteristics As Influenced by Coffee Type and Technological and Brewing Procedures | | Journal of agricultural and food chemistry |
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