Results 191 to 200 of about 77,301 (214)

A naturally decaffeinated arabica coffee

Nature, 2004
Paulo Mazzafera
exaly  

16-O-methylcafestol is present in ground roast Arabica coffees: Implications for authenticity testing

Food Chemistry, 2018
Aaron P Davis, Gwenaelle Le Gall, Kate E Kemsley   +2 more
exaly  

Arabica

Bibliotheca Orientalis, 2004
openaire   +2 more sources

Rapid approach to identify the presence of Arabica and Robusta species in coffee using 1H NMR spectroscopy

Food Chemistry, 2015
Yulia B Monakhova, Thomas Kuballa, Freddy Thomas   +2 more
exaly  

Development of a rapid and efficient DNA-based method to detect and quantify adulterations in coffee (Arabica versus Robusta)

Food Control, 2018
Marie-christine Combes, Thierry JoËt
exaly  

Quantification of Coffea arabica and Coffea canephora var. robusta in roasted and ground coffee blends

Talanta, 2013
Laura Ruth Cagliani, Roberto Consonni
exaly  

Discrimination between arabica and robusta coffee species on the basis of their tocopherol profiles

Food Chemistry, 2009
Susana Casal
exaly  

Effects of roasting degree on radical scavenging activity, phenolics and volatile compounds of Arabica coffee beans (Coffea arabica L. cv. Catimor)

International Journal of Food Science and Technology, 2011
chanyarin somporn, Ekkarat Tangkhawanit, Piyada Theerakulpisut   +2 more
exaly  

Arabica

Bibliotheca Orientalis
openaire   +1 more source

Arabica

Bibliotheca Orientalis, 2007
openaire   +2 more sources