Results 101 to 110 of about 349 (118)

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
Roney Alves da Rocha, Michel Rocha Baqueta, Patrícia Valderrama   +2 more
exaly  

Effect of Various Roasting, Extraction and Drinking Conditions on Furan and 5-Hydroxymethylfurfural Levels in Coffee

Food Chemistry, 2021
Kwang-Geun Lee
exaly  

Revealing the Dynamic Changes of Lipids in Coffee Beans During Roasting Based on UHPLC-QE-HR-AM/MS/MS

Food Research International, 2023
Fang Wei, Haiyan Fu, Eric Marchioni
exaly  

Dr. Brian Macmahon's Reply: Pancreatic Cancer and Coffee

Ca-A Cancer Journal for Clinicians, 1982
Brian MacMahon, B Macmahon
exaly  

Effect of Roasting Conditions on Carbon Dioxide Degassing Behavior in Coffee

Food Research International, 2014
Loong-Tak Lim, Xiuju Wang
exaly  

Effect of Reversed Coffee Grinding and Roasting Process on Physicochemical Properties Including Volatile Compound Profiles

Innovative Food Science and Emerging Technologies, 2017
Kwang-Geun Lee, Mina K Kim, Su Jeong Lee
exaly  

Effect of Vacuum Roasting on Acrylamide Formation and Reduction in Coffee Beans

Food Chemistry, 2014
Maria Cristina Nicoli, Monica Anese, Giancarlo Verardo   +2 more
exaly  

Simultaneous Roasting and Extraction of Green Coffee Beans by Pressurized Liquid Extraction

Food Chemistry, 2019
Tae Jin Kim, Yongsoo Choi, Jae Kwang Kim
exaly  

A Numerical Approach for the Analysis of the Coffee Roasting Process

Journal of Food Engineering, 2012
Luca Montorsi, M Milani
exaly  

A Preliminary Evaluation of the Effect of Processing Temperature on Coffee Roasting Degree Assessment

Journal of Food Engineering, 2009
Leandro S. Oliveira, Rodinei Augusti, Adriana S Franca   +2 more
exaly