Results 71 to 80 of about 86 (85)

Rapid approach to identify the presence of Arabica and Robusta species in coffee using H NMR spectroscopy

Food Chemistry, 2015
Yulia B Monakhova, Dirk W. Lachenmeier, Freddy Thomas   +2 more
exaly  

Quantification of the Robusta Fraction in a Coffee Blend via Raman Spectroscopy: Proof of Principle

Journal of Agricultural and Food Chemistry, 2011
Chahan Yeretzian
exaly  

Caffeoyltyrosine from green robusta coffee beans

Phytochemistry, 1989
Michael N Clifford
exaly  

Quantification of and var. robusta in roasted and ground coffee blends

Talanta, 2013
Laura Ruth Cagliani, Roberto Consonni
exaly  

Development of a rapid and efficient DNA-based method to detect and quantify adulterations in coffee (Arabica versus Robusta)

Food Control, 2018
Philippe Lashermes, Thierry Joet, Marie-Christine Combes   +2 more
exaly  

Phytochemical analysis of the ethanolic extract of Agathis robusta (C. Moore ex F. Muell.) F.M. Bailey

Natural Product Research, 2017
Armandodoriano Bianco, Claudio Frezza, Alessandro Venditti   +2 more
exaly  

The effects of different activating agents on the physical and electrochemical properties of activated carbon electrodes fabricated from wood-dust of Shorea robusta

Heliyon, 2021
exaly  

Discrimination between arabica and robusta coffee species on the basis of their tocopherol profiles

Food Chemistry, 2009
Susana Casal
exaly  

Biosynthesis of anthraquinones in cell cultures of ‘Robusta’ proceeds via the methylerythritol 4-phosphate pathway

Phytochemistry, 2002
Rob Verpoorte, Cornelis Erkelens, Robert van der Heijden   +2 more
exaly  

Three major compounds showing significant antioxidative, α-glucosidase inhibition, and antiglycation activities in Robusta coffee brew

International Journal of Food Properties, 2019
Nuri Andarwulan, Puspo E Giriwono, Dian Herawati   +2 more
exaly