Results 221 to 230 of about 1,903,955 (239)

Comparison and quantification of chlorogenic acids for differentiation of green Robusta and Arabica coffee beans

Food Research International, 2019
Nikolai Kuhnert
exaly  

Method of processing green coffee beans

2005
TAKAHASHI KENZO, MINAMI YOSHIKIYO, KANABUCHI YOSHIYUKI, TOGAMI KEIKO, MITSUHASHI MORIO   +4 more
openaire   +2 more sources

Effect of roasting on ochratoxin A level in green coffee beans inoculated with Aspergillus ochraceus

Mycopathologia, 1987
S Udagawa, K Hisada
exaly  

Beverages from Green Coffee Beans

2016
openaire   +1 more source

PROCESS FOR DECAFFINATING GREEN COFFEE BEANS

1992
BEN-NASR HEDI, COENEN FRIEDRICH W H
openaire   +2 more sources

Metabolomics Study of Green Coffee Beans

2016
openaire   +1 more source

Proximate composition and fatty acids profile of green and roasted defective coffee beans

LWT - Food Science and Technology, 2006
Leandro Oliveira, Adriana Franca
exaly  

Survey of aflatoxin B1and ochratoxin A in commercial green coffee beans by high‐performance liquid chromatography linked with immunoaffinity chromatography

Food and Agricultural Immunology, 1997
exaly  

Determination of the geographical origin of green coffee beans using NIR spectroscopy and multivariate data analysis

Food Control, 2019
Silvia Grassi, Francesco Savorani, Alessandro Giraudo   +2 more
exaly  

Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review

Food Chemistry, 2019
Gilberto Pereira, Dao Pedro de Carvalho Neto   +1 more
exaly