Results 271 to 280 of about 1,996,554 (300)

Non-Digestible Oligosaccharides of Green Coffee Spent and Their Prebiotic Efficiency

LWT - Food Science and Technology, 2020
Pushpa S Murthy, Nivas Desai, Nanishankar V Harohally   +2 more
exaly  

Chlorogenic Acids, Caffeine Content and Antioxidant Properties of Green Coffee Extracts: Influence of Green Coffee Bean Preparation

European Food Research and Technology, 2016
Krystyna Pyrzyńska, Magdalena Jeszka-Skowron, Aleksandra Sentkowska   +2 more
exaly  

Consumption of Green Coffee and the Risk of Chronic Diseases

Critical Reviews in Food Science and Nutrition, 2019
Nevin Sanlier
exaly  

Green Coffee Bean

2016
openaire   +1 more source

Modulation of the Volatile and Non-Volatile Profiles of Coffee Fermented With Yarrowia lipolytica: I. Green Coffee

LWT - Food Science and Technology, 2017
Shao Quan Liu, Liang Wei Lee, Philip Curran   +2 more
exaly  

Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles During Green Coffee Bean Production.

Applied and Environmental Microbiology, 2017
Vasileios Pothakos, Stefan Weckx, Michael Callanan   +2 more
exaly  

Relationship Between Antioxidant Capacity, Chlorogenic Acids and Elemental Composition of Green Coffee

LWT - Food Science and Technology, 2016
Magdalena Jeszka-Skowron, Ewa Stanisz
exaly  

Coffee Shop Consumers’ Emotional Attachment and Loyalty to Green Stores: The Moderating Role of Green Consciousness

International Journal of Hospitality Management, 2015
Yoon Jung Jang, Woo Gon Kim
exaly  

ALLERGY TO GREEN COFFEE. FAILURE OF PATIENTS ALLERGIC TO GREEN COFFEE TO REACT TO CHLOROGENIC ACID, ROASTED COFFEE, OR ORANGE.

The Journal of allergy, 1996
L L, LAYTON, F C, GREENE, R, PANZANI
openaire   +1 more source

Green Park Coffee-House

Notes and Queries, 1926
openaire   +2 more sources