Results 281 to 290 of about 1,339,125 (354)

Coffee, Caffeine, and Health

New England Journal of Medicine, 2020
Coffee, Caffeine, and Health In many countries, a large majority of adults consume caffeine daily.
Rob M Van Dam, Frank B Hu
exaly   +2 more sources

Coffee fermentation process: A review.

Food Research International, 2023
In recent years, the importance of controlling coffee fermentation in the final quality of the beverage has been recognized. The literature review was conducted in the Science Direct and Springer databases, considering studies published in the last ten ...
Ludmilla Janne Carvalho Ferreira, Matheus de Souza Gomes, Liliane Maciel de Oliveira, Líbia Diniz Santos   +3 more
semanticscholar   +1 more source

A review on suppression and utilization of the coffee-ring effect

Advances in Colloid and Interface Science, 2018
Dileep Mampallil, Huseyin Burak Eral
exaly   +2 more sources

Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews

Trends in Food Science and Technology, 2020
Background The physicochemical characteristics and flavour of coffee are related to the volatile and non-volatile compounds produced during roasting, which reach the coffee cup upon brewing.
Fabian Leonardo Moreno Moreno, Yolanda Ruiz   +1 more
exaly   +2 more sources

T-Coffee: A novel method for fast and accurate multiple sequence alignment.

Journal of Molecular Biology, 2000
We describe a new method (T-Coffee) for multiple sequence alignment that provides a dramatic improvement in accuracy with a modest sacrifice in speed as compared to the most commonly used alternatives.
C. Notredame, D. Higgins, J. Heringa
semanticscholar   +1 more source

Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee.

Journal of food microbiology, 2022
Wet coffee fermentation is widely used in coffee-producing regions such as Colombia and Hawaii, but it is not widespread in Brazil. This study aimed to evaluate inoculating the lactic acid bacteria Leuconostoc mesenteroides CCMA1105 and ...
Débora M.J. Cassimiro, N. N. Batista, Hugo Calixto Fonseca, José Augusto Oliveira Naves, D. R. Dias, R. Schwan   +5 more
semanticscholar   +1 more source

Coffee and Tea on Cardiovascular Disease (CVD) prevention.

Trends in cardiovascular medicine, 2021
Coffee and tea are amongst the most consumed beverages worldwide, and are the main source of caffeine in adults. In this review we present findings on the effects of habitual coffee and tea consumption on cardiovascular disease (CVD) prevention.
D. Chieng, P. Kistler
semanticscholar   +1 more source

Effect of image, satisfaction, trust, love, and respect on loyalty formation for name-brand coffee shops

International Journal of Hospitality Management, 2019
This research aimed to identify structural associations among image, satisfaction, trust, lovemarks (love and respect for a particular brand) and brand loyalty for name-brand coffee shops.
HakJun Song, JunHui Wang, Heesup Han
semanticscholar   +1 more source

Coffee by-products derived resources. A review

, 2021
Coffee is the most common beverage and there are two main different methods to process coffee cherries. Coffee husk is the main by-product of coffee processing by dry method and is available in large quantities throughout the years, but its main ...
M. Hoseini, S. Cocco, C. Casucci, V. Cardelli, G. Corti   +4 more
semanticscholar   +1 more source

From coffee rings to coffee eyes

Soft Matter, 2015
The morphology of the deposit after evaporation of a suspension changes from a ring shape to an eye shape, that is, a combination of the central stain and the thinner ring, upon increasing the substrate temperature.
Yanshen, Li, Cunjing, Lv, Zhaohan, Li, David, Quéré, Quanshui, Zheng   +4 more
openaire   +2 more sources