Results 281 to 290 of about 50,021 (299)

Coffee sampling. Triers for green coffee or raw coffee and parchment coffee

2015
openaire   +1 more source

Green Park Coffee-House

Notes and Queries, 1926
openaire   +2 more sources

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
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

Evaluation of differences in the antioxidant capacity and phenolic compounds of green and roasted coffee and their relationship with sensory properties.

LWT - Food Science and Technology, 2020
exaly  

Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation

European Food Research and Technology, 2016
Magdalena Jeszka-Skowron, Aleksandra Sentkowska, Krystyna Pyrzynska   +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, M Paz De Pena   +2 more
exaly  

The green generation of sunscreens: Using coffee industrial sub-products

Industrial Crops and Products, 2016
Joana Marto, Luis F Gouveia, Bruna Galdorfini Chiari-Andréo   +2 more
exaly  

Consumption of green coffee and the risk of chronic diseases

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