Results 1 to 10 of about 384,920 (302)

Green coffee beans

2021
Satish K. Garg, Amit Shukla, Soumen Choudhury   +2 more
openaire   +1 more source

Near-infrared spectroscopy and multivariate calibration as an alternative to the Agtron to predict roasting degrees in coffee beans and ground coffees.

Food Chemistry, 2021
Fabiana C Pires, R. T. G. Pereira, M. Baqueta, P. Valderrama, Roney Alves da Rocha   +4 more
semanticscholar   +1 more source

Coffee Bean Sign in Cecal Volvulus

New England Journal of Medicine, 2023
Pascal Gavriilidis, Francisco Reyes Milian   +1 more
openaire   +2 more sources

Antioxidant properties and bioaccessibility of coffee beans and their coffee silverskin grown in different countries

Journal of Food Measurement & Characterization, 2022
İdriss Amit Aroufai, Merve Sabuncu, Dilek Dülger Altiner, Y. Şahan   +3 more
semanticscholar   +1 more source

The Coffee Bean Sign

Radiology, 2000
openaire   +2 more sources

Gas chromatography/mass spectrometry-based metabolite profiling of coffee beans obtained from different altitudes and origins with various postharvest processing

Metabolomics, 2021
Fitri Amalia, P. Aditiawati, Yusianto, S. Putri, E. Fukusaki   +4 more
semanticscholar   +1 more source

Coffee Constituents, Carbohydrates of the Coffee Bean

Journal of Agricultural and Food Chemistry, 1960
M. L. Wolfrom, R. A. Plunkett, M. L. Laver   +2 more
openaire   +1 more source

Impact of roasting on javamide-I/-II in Arabica and Robusta coffee beans

Food Chemistry, 2023
Jae B Park, Renee Peters, Janet A Novotny   +2 more
exaly  

Effect of solid-state fungal fermentation on the non-volatiles content and volatiles composition of Coffea canephora (Robusta) coffee beans

Food Chemistry, 2021
Jingcan Sun, Maurin Cornuz, Bin Yu
exaly  

Polyphenol contents of green coffee beans from different regions of Ethiopia

International Journal of Food Properties, 2021
Bewketu Mehari, Bhagwan Singh Chandravanshi, Mesfin Redi-Abshiro   +2 more
exaly