Results 181 to 190 of about 237,982 (260)

Electrochemical detection of chlorogenic acid in green coffee beans by a carbon paste electrode modified with MWCNTs and Cr-MOF. [PDF]

RSC Adv
Khayatkashani M, Almansarawi SA, Honarmand E, Sadeghi FS, Ehsani A, Jasim LS, Salavati-Niasari M.   +6 more
europepmc   +1 more source

Microstructural Modification and Sorption Capacity of Green Coffee Beans. [PDF]

Foods
Dong W, Kitamura Y, Kokawa M, Suzuki T, Amini RK.   +4 more
europepmc   +1 more source

Exploring the Chemical Profile, Antioxidants, and Anti-Diabetic Properties of Coffee Beans From Selected East African Countries: A Comparative In Vitro and Computational Study. [PDF]

Food Sci Nutr
Mohamed AI, Erukainure OL, Ismail H, Islam MS.   +3 more
europepmc   +1 more source

Characterization of acyl-quinic acids and antioxidant capacity in defective green coffee beans using LC-HRMS. [PDF]

Food Chem X
Kim KJ, Kim DO.
europepmc   +1 more source

Construction of Quality Evaluation Systems for Coffee Beans and Their Application to Chinese Coffee Beans

Shipin Kexue
In order to explore quality evaluation methods for Chinese coffee beans for freshly ground coffee and instant coffee and to select evaluation indicators, the major quality indicators were selected from the basic quality indicators through the Delphi evaluation method and sequence relationship analysis to construct a quality index system.
openaire   +1 more source

Effect of climate, growing region, country of origin, and post-harvest processing on the of content chlorogenic acids (CGAs) and aromatic compounds in roasted coffee beans. [PDF]

Sci Rep
Rusinek R, Dobrzański B, Gawrysiak-Witulska M, Siger A, Oniszczuk A, Tabor S, Gancarz M.   +6 more
europepmc   +1 more source

Enhanced Bioactive Coffee Cherry: Infusion of Submerged-Fermented Green Coffee Beans via Vacuum Impregnation. [PDF]

Foods
Tangjaidee P, Braspaiboon S, Singhadechachai N, Phongthai S, Therdtatha P, Rachtanapun P, Sommano SR, Seesuriyachan P.   +7 more
europepmc   +1 more source

Dataset and machine learning-based computer-aided tools for modeling working sorption isotherms in dried parchment and green coffee beans. [PDF]

Data Brief
Collazos-Escobar GA, Bahamón-Monje AF, Gutiérrez-Guzmán N.   +2 more
europepmc   +1 more source

Characterization of defective coffee beans and blends differentiation based on ¹H qNMR technique. [PDF]

Curr Res Food Sci
Hu GL, Quan CX, Dai HP, Qiu MH.
europepmc   +1 more source

Mathematical modeling of water sorption isotherms in specialty coffee beans processed by wet and semidry postharvest methods. [PDF]

Sci Rep
Collazos-Escobar GA, Hurtado-Cortés V, Bahamón-Monje AF, Gutiérrez-Guzmán N.   +3 more
europepmc   +1 more source